This recipe was featured on week 46 of my food blog, “Travel by Stove.” I am attempting to cook one meal from every nation on Earth, and Cameroon is my 46th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. Personally, I find plantains too bland and sadly, this recipe didn’t really improve my opinion. If you enjoy plantains this is a different way to cook them; if not this probably won’t change your mind.
Posted for ZWT. I haven’t made this yet so the yield and time to make are a guess. Use collard greens, kale, mustard greens, swiss chard or spinach.
If using a grill, try to avoid cooking too quickly or burning. Posted for Zaar World Tour 2006. Cooking time includes marinating time.
I love churrasqueira chicken and have been looking for a recipe to make it myself. I found this on Breakfast Television Toronto’s web site. They got the recipe from Roasty Chicken Churrasqueira which is in the town of Maple just north of Toronto. A friend told me that she’s used this sauce for fish and shrimp, too. I’ve tried it on shrimp and it’s wonderful. Simply marinate the shrimp for an hour and then drain the shrimp, discard the sauce and grill the shrimp on the barbie.
Pearl (Israeli) couscous is more like barley in texture, and takes a little longer to cook. Look for it in the ethnic section, or in the pasta section of larger supermarkets. Try to find the “instant” kind, that cooks it 10 minutes. If you can’t find it, you may have to add more liquid and cook longer. This one has a touch of East Indian spices. Good with grilled salmon or pork tenderloin. There are as many variations of Garam Masala (spice mix) as there are cooks :). I like mine with a tad more cinnamon than some. There are several recipes here on ‘Zaar, or you can buy it in specialty shops or larger supermarkets.
