A few year ago I hosted my extended family and a friend from Atlanta, Georgia for the holidays. While enjoying time off from work, we spent our days touring the capital and the nights feasting on cultural foods; dishes including Nshima and Zambian pan fried chicken made the list. As I do with all my guests, I asked my friend Pat*, to prepare one of her favorite cultural dishes. She introduced me to her version of smothered chicken, a Cajun dish Read more
One thing I like about buying ham from the grocery stores in America is that most if not all of the meat you will come across is already cooked. It took me a while to get used to this approach to preparing food because where I come from in Zambia, just about all the food I ate was prepared from scratch in the home.
With the precooked packaged ham all you have to do is pop it into the oven and roast it to the right temperature for a few hours. With my ham recipes, I like to do a little more work Read more
I shared with you in my recipe for the pumpkin pudding about how I don’t like to waste food; well after the thanksgiving dinner, I was totally satisfied and done with eating turkey. For the next few days I did not want to think about it so to avoid wasting the leftovers, I pulled the remaining meat off the bones and froze it in a Ziploc bag. Read more
I have come a long way with roasting turkey. For my first Thanksgiving in Maryland, I grilled a large tilapia fish because apparently there is a tradition that when someone hosts (even though I was not hosting) a Thanksgiving dinner for the first time, they are expected to make fish. So I grilled the tilapia and gathered with my college friends for a pot luck Thanksgiving.
The following year, I garnered some confidence and roasted my first turkey. It was a huge challenge both literally and figuratively. I purchased a 20 Lb. bird, Read more
A typical American stuffing or dressing recipe for a Thanksgiving turkey that you will come across involves the sautéing of onions, celery and mushrooms in butter and the addition of bread crumbs and some chicken stock. I like the non traditional twist of a wild rice recipe because of the additional colors and flavors that are introduced. The first time I tried this recipe a few years ago, It was a total flop and it served as a lesson for future attempts because I jumped into making it without consulting anyone or any media sources. So this year I played it safe. Read more
This Grilled Salmon and Vegetables recipe was inspired by a dish I ate at a sports bar by the National Harbor, in Washington, DC. Yes, you heard me right. One Saturday afternoon, I ate Salmon and vegetables with a fork and knife at a sports bar and it was game day too! Now don’t get me wrong and let me explain how I ended up with this selection in a sports bar setting of all places. Normally, I do what everyone does at sports bars, Read more