I introduce you yet another taste of my Zambia heritage, Ifisashi, a dish which incorporates peanut flour in the recipe. Ifisashi is a Bemba noun derived from the verb Ukusashila, which in a cooking context refers to the mixing of a dish with peanut flour.
Ifisashi is typically made with leafy vegetables such as collard greens, pumpkin leaves or as in the case of this recipe, my favorite, mustard greens. There are some recipes for making Ifisashi which involve meat, poultry or fish dishes.
I recall the one time Dad cooked dinner for us when we were children, I was about five years old. Yes it was the one and only time I recall that he had to cook dinner because Mom was away. Where I come from in Zambia, Dads typically do not step in the kitchen to perform household duties such as cooking and cleaning. That’s just the way it is but this one time it happened and I hold fond memories because for once, we were freed from eating the routine square meals which involved Nshima and meats such as chicken and vegetables. We were allowed to indulge in the pleasures of a meal which we only ate either at breakfast on rare occasions Read more
Every year, I prepare a turkey for Thanksgiving, a Ham for Christmas and a lavish dish to end the year in style. I believe in treating myself and my dinner guests to foods I do not eat on a daily basis as a way of ending the festive season on a high note and starting the New Year with great optimism. So this year, I decided to go with lamb. Minus the sticker shock at the butchery, eating lamb for New Year’s is a great choice because It is quick and easy to prepare and incredibly delicious. Read more
I had to honor this chicken recipe with a name. I could not bear the thought that this beautiful and delicious dish which has a unique method of preparation does not have a name with which it can be recognized. The first word which popped up in my head was Kuhu, which in my mother tongue Si Lozi, simply means chicken. I know the name is repetitive but I like the sound of it. 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
This summer, has been or perhaps was a bountiful harvest season for me. The truth is I don’t want to let this summer go. I don’t care that Memorial Day, came and went because the calendar still says summer, which means I can continue to enjoy whatever perks of the season are remaining including eating fresh vegetables from home gardens.
Between picking leafy vegetables from the pots on my balcony which were planted by my Mother and receiving produce from coworker’s and friend’s gardens, I had to start becoming more creative with what I did with the bountifulness because I do not like to waste any food. Read more