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The Malabar coast in Kerela, India is famous for its fresh spices and coconuts. This recipe brings out the best of these key ingredients by incorporating them into a delicious stew.
During my travels to Kerela, I was introduced to this recipe by my hostess (an elderly woman) who cooked this tasty and healthy stew using locally sourced ingredients.
Sambhar is a tangy, lentil based stew eaten primarily in the south of India. It is had with rice and clarified butter (ghee), with dosas(rice flour crepes) or just by itself. My version has a lot of earthy, sweet vegetables and a hint of jaggery to balance out the tangyness of tamarind- it is a bit of all my favourite sambhar variations :)
Food as in any other culture, plays a big role in South Sudanese identity, prepared daily by hard working women. During my time as an aid worker, one of my favorites, red lentil soup, was served on Tuesdays each week with chapati, a type of bread. Red lentil soup has many variations across the Middle East and North Africa, but this is the one I knew and enjoyed best. - @AmandinettePaperie
This recipe is from my sister Lourdes that lives in Mexico City. I love her cooking; she has the quality of adding that extra ingredient that turns an ordinary recipe into an extraordinary one.
A LITTLE BIT OF HISTORY
When European explorers came to Mexico squash blossoms were part of Aztecs’ diet.
Squash seeds have been found in Archeological digs in Mexico (between 9000 and 4000 B.C.).
Columbus brought squash seeds back to Europe in his explorations.
One cup of squash blossoms only has five calories, It also has one gram of carbohydrates and less than one gram of protein, they are high in calcium and iron and especially high in vitamins C and A.
This Sopa de Marisco was a ubiquitous cafe offering when I lived in Portugal. Made the perfect simple lunch accompanied by a few rissois, or pastelitos de bacalhau. You could additional fish or shellfish after blending to make it a heartier meal!