#120+ cloves

[harpsicalbiobug]

It's time for the garlic to go in!

[recipesvira]

Ingredients:

1 cup brown sugar

1/2 cup honey

2 tablespoons Dijon mustard

1/4 cup apple cider vinegar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

Pinch of salt

2 tablespoons unsalted butter

Directions:

In a small saucepan over medium heat, combine the brown sugar, honey, Dijon mustard, apple cider vinegar, cinnamon, cloves, ginger, and salt. Stir well.

Bring the mixture to a simmer and cook for about 5-7 minutes, stirring occasionally until the sugar has dissolved and the glaze has thickened slightly.

Remove from heat and stir in the butter until melted and incorporated.

Brush the glaze over the ham during the last 30 minutes of baking, reapplying as needed.

Prep Time: 5 minutes | Cooking Time: 7 minutes | Total Time: 12 minutes Kcal: 120 kcal per serving (glaze only) | Servings: 12 servings (for an average ham)

#hamglaze #brownsugar #holidayrecipes #glazingham #sweetandsavory #holidaycooking #easterham #thanksgivingham #dinnerrecipes #holidayfeast #festiverecipes #hamdinner #dinnerideas #comfortfood #homemadeglaze #familydinner #honeyglaze #cinnamonclove #dinnerisserved #savorymeals

[my-deer-friend]

Thanks for the tag, @enlitment!

Last book I read: The Scarlet Pimpernel by Baroness Orczy. Charming!

Book I recommend: Impossible question. Show me your soul and then ask me again.

Book I couldn't put down: Piranesi by Susanna Clarke. Grabbed me by the throat and would not let go. Sublime.

A book on my TBR: Vicious and Immoral by John Gilbert McCurdy is right up there; it looks fascinating and relevant to my research.

A book I've put down: The Goldfinch by Donna Tartt. Surprising that I got as far as I did (the first 120 or so pages), since that could all have been covered in a two-page prologue.

A book on my wishlist: At some point I also need to drop €60 (🥲) on André Weibel's »Einen Spiegel hast gefunden, der in allem Dich reflectirt«.

A book on my wishlist: The Hobbit by JRR Tolkien. Unquestioned reigning champion of being read approx one million times.

A book you would give to a friend: Anything by David Mitchell or Scarlett Thomas, depending on the friend.

A book of poetry/lyrics you own: The Loeb Greek Lyric: Anacreon, Anacreontea & Early Choral Lyric. Bangers on every page. Very gay.

A non-fiction book you own: Tom Cutterham's Gentlemen Revolutionaries is well worth a read for anyone interested in late 18th century masculinity and culture.

Currently reading: Temeraire by Naomi Novik. An old favourite that I'm discovering brand new joy in.

Planning on reading next: I have almost no time for fiction in between academic reading and writing and work, but These Violent Delights by Micah Nemerever has been waiting very patiently on my nightstand.

Tagging @permanenthistorydamage @iron--and--blood @nordleuchten @ouiouixmonami @clove-pinks and you!

[datasoong47]

This came out really good! Miso chicken! With Broccoli and miso soup. The chicken was a really simple recipe but tastes amazing!

1/2 cup (120 mL) miso paste (the recipe suggests white, but said red works too- I used red, but I think white might've worked even better)

2 tbsp (30 mL) water

1 garlic clove, minced

About a half-inch (1.25 cm) piece of ginger, minced

Mix together in a bowl to make a thin paste. Spread over 4 skinless boneless chicken breasts or thighs (I used thigh). Cover baking pan with foil and bake at 475 F (245 C) for 20-22 minutes

[dirtyriver]

What Researchers Learned From the World’s Oldest Cookbook

A set of four cuneiform clay tablets unearthed in what was once Mesopotamia contain the etched ingredient lists for dozens of aromatic stews, pies, and soups. Three of the tablets date back as far as 4,000 years.

Part of the problem with reproducing these ancient recipes is that the tablets are mostly ingredient lists, typically sans further instructions. Presumably, the person writing them assumed that the reader would have sufficient culinary know-how to parse the shorthand. For a modern-day scientist, filling in the blanks requires some serious guesswork.

A vegetarian stew—inexplicably titled on a tablet as “Unwinding”—and a braised lamb stew with beets both turned out surprisingly well. The latter recipe incorporates both sour beer and tallow, both of which were commonly used ingredients at the time. “There’s blanks to fill in about how you would prepare and cook these things,” Skelly says. “But the mutton stew stood out as one that seemed more interpretable or familiar.”

Babylonian Lamb Stew recipe under the cut

Adapted from the Yale Peabody Museum

Prep time: 30 minutes

Cook time: 90 minutes

Total time: 120 minutes

4 servings

Ingredients

1/2 cup of chopped leek

2 cloves of garlic

1 pound of diced leg of mutton or lamb

1/2 teaspoon salt, or to taste

1 small onion, diced

1 teaspoon of ground cumin

1 cup of Persian shallots or spring onions, finely chopped

1 pound of fresh red beets, peeled and diced

1 cup of chopped arugula

1/2 cup of chopped fresh cilantro

1 cup of beer

1/2 cup of water

2 teaspoons of dry coriander seed

1/2 cup of finely chopped cilantro

1/2 cup of finely chopped kurrat (Egyptian leek), ramps, or wild leek

Instructions

Crush chopped leek and garlic together in a mortar to form a coarse paste. Set aside.

Heat the fat in a Dutch oven wide enough for the diced lamb to sit in one layer. Season the lamb all over with salt and sear on high heat until all moisture evaporates.

Add in the onion and sauté until translucent, but not yet brown. Add the Persian shallots and cumin.

Fold in red beet, arugula, and cilantro. Continue sautéing over medium-high heat until the greens are wilted and the mixture emits a pleasant aroma.

Pour in the beer and the water. Give the pot a light stir and bring to a boil.

Reduce heat and add in the crushed leek and garlic.

Let the stew simmer for about an hour, or until the sauce thickens and the lamb is tender.

While the stew simmers, pound the coriander seeds, kurrat, and cilantro together into a mortar to make a flavorful paste.

Ladle the stew into plates and sprinkle it with the kurrat paste. The dish can be served with steamed bulgur or flatbread.

[bookishbrigitta]

Easy cranberry cake (1 bowl)

Perfect for the incoming holiday season, this cake captures the flavors of the season without being too sweet or complicated. The batter comes together in less than 15 minutes!

Ingredients:

1 cup (120 grams) flour -- I use half whole wheat and half white*

1/2 cup (100 grams) granulated white sugar

Optional: Dashes of cinnamon, cloves, and nutmeg

2 eggs

1/2 cup (90 grams) apple sauce**

2 cups (220 grams) whole cranberries, fresh or frozen***

Optional: 1/4 cup (25-30 grams) chopped nuts

Notes: *Flour: I like the nuttiness and color the whole wheat gives, but it will work either way **Apple sauce: Homemade apple sauce works if you have it, but I usually buy it for baking purposes. It should be unsweetened apple sauce (linking just in case things are called/translated differently), but it's okay if it has cinnamon (just adjust the spices accordingly). ***Cranberries: 1) This conversion I'm not 100% confident on. I use 2 cups by volume, and it's hard to translate it to weight because there is space between the berries in the cup and frozen berries weigh more because they can have bits of ice. 2) In my experience, frozen cranberries do not significantly alter baking time. No need to defrost. 3) If using fresh, give them a rinse in cold water.

Instructions:

Preheat oven to 350F (177C to be precise, but 180C is functionally the same) if using a metal pan. If using glass, preheat to 325F (about 165C).

Mix the flour, sugar, and spices. Then add the apple sauce and eggs, and mix well. It won't be super smooth because of the apple sauce, but the wet and dry should be well combined. Mix in the cranberries and nut (if you are using them).

Pour into a greased 8x8in pan (20x20cm or 6 cup volume) and bake 45-60 minutes until a toothpick comes out clean of batter (cranberry juice is fine). If you have a glass pan, you may need to cook it a little longer.

Uncooked cake batter (left); A slice I mostly ate but then remembered to take a photo of (right)

[askwhatsforlunch]

Chilli, Pepper and Tomato Mussels

These Chilli, Pepper and Tomato Mussels, hot with home-grown chilli and fragrant with garden pepper, tomato and herbs, remind me of the delicious kūtai I ate when Ava took me to Gusto, one of her favorite restaurant (with a superb view!) in her hometown of Ngāmotu New Plymouth, back in March. Which mean, I shall definitely cook this dish for her next time we're together!

Ingredients (serves 1):

about 905 grams/2 pounds fresh mussels

120 grams/4 ounces unsalted butter

1 small onion

1 fluffy sprig fresh rosemary

half a dozen leaves Garden Sage 

2 bay leaves

1/2 tablespoon olive oil

1 garlic clove, minced

½ Garden Chilli Pepper 

¼ red Bell Pepper

1 heaped teaspoon tomato paste

1 large, ripe tomato, rinsed

4 sprigs Garden Chervil 

¾ cup dry white wine (such as Sauvignon Blanc, Chenin Blanc or Chardonnay)

Wash mussels thoroughly, gently scrubbing them with a clean sponge to remove any dirt and grit. Remove the stringy beards from the shells as well. Soak in clean water, a couple of minutes. Drain. Repeat, twice. Set aside.

In a large heavy-bottomed pot, melt half of the butter over a medium flame. Finely chop the onion, and add to the butter once it’s foaming. Sauté, a couple of minutes until softened.

Finely chop the soft top of the rosemary sprig, keeping the bottom whole and Garden Sage. Add the chopped herbs and both bay leaves to the pot. Cook, 1 minute more.

Increase heat to medium-high, and stir in mussels, coating in the butter and herbs. Cover with a lid, and steam, about 6 minutes, until the mussels start to open.

Using a slotted spoon, lift mussels out of the pot and into a large bowl.

Strain leftover liquid through a fine mesh sieve, into  a bowl.

In the mussels pot, melt remaining butter with olive oil. Add garlic. Cook, stirring over medium-high heat, until just softened, 1 minute.

Finely chop Garden Chilli and Bell Pepper, and stir into the pot. Cook, until softened, a couple of minutes. Add tomato paste. Cook, 1 minute more.

Dice tomato, and stir into the pot, along with its juice.

Finely chop Chervil, and had half of it to the pot.

Return mussels to the pot, stirring well, coating in chilli and tomato sauce. Stir in Sauvignon Blanc. Pour about 1/3 cup strained liquid back into the pot, making sure to discard any leftover sand. Cover with the lid, reduce heat to medium, and simmer, 4 minutes more.

Serve Chilli, Pepper and Tomato Mussels hot, topped with reserved Chervil, with toasted Sourdough and a glass of chilled Sauvignon Blanc. Bon appétit! 

[ciaobyebyeaurevoirweight]

Here’s what I had for lunch today! Although I started eating before remembering to take a picture, I’m glad I still managed to take it. This salad is a recipe I came up with, and it’s both flavorful and satisfying. The dressing, made from spinach, cilantro, garlic, lemon, and olive oil, really ties everything together. I’ve included the recipe below in case you’d like to try it.

My Zesty Chickpea, Cucumber, and Tomato Salad Recipe

Dressing:

3 cups baby spinach

½ cup cilantro

Juice of 2 lemons (adjust to taste if you prefer it less tart)

2 cloves garlic

4 tablespoons olive oil

Blend the spinach, cilantro, lemon juice, and garlic in a food processor. Slowly add the olive oil while blending until smooth. This recipe makes 3–4 servings of dressing, which can be stored in the fridge for up to 5 days in an airtight container, like a mason jar.

Salad:

120 grams (½ cup) canned chickpeas

119 grams chopped cucumber

74 grams (½ cup) halved cherry tomatoes

26 grams grated feta cheese

57 grams (a serving) of the spinach-cilantro dressing

Combine all the ingredients, toss well, and enjoy!

Total calories for this meal: 393.

[compneuropapers]

Interesting Papers for Week 46, 2023

Spatiotemporal bias of the human gaze toward hierarchical visual features during natural scene viewing. Akamatsu, K., Nishino, T., & Miyawaki, Y. (2023). Scientific Reports, 13, 8104.

Goal-oriented representations in the human hippocampus during planning and navigation. Crivelli-Decker, J., Clarke, A., Park, S. A., Huffman, D. J., Boorman, E. D., & Ranganath, C. (2023). Nature Communications, 14, 2946.

A Measure of the Complexity of Neural Representations based on Partial Information Decomposition. Ehrlich, D. A., Schneider, A. C., Priesemann, V., Wibral, M., & Makkeh, A. (2023). Transactions on Machine Learning Research. Retrieved from

Cortico-cortical feedback engages active dendrites in visual cortex. Fişek, M., Herrmann, D., Egea-Weiss, A., Cloves, M., Bauer, L., Lee, T.-Y., … Häusser, M. (2023). Nature, 617(7962), 769–776.

Perceptual History Biases Are Predicted by Early Visual-Evoked Activity. Fornaciai, M., Togoli, I., & Bueti, D. (2023). Journal of Neuroscience, 43(21), 3860–3875.

From Prediction to Action: Dissociable Roles of Ventral Tegmental Area and Substantia Nigra Dopamine Neurons in Instrumental Reinforcement. Fraser, K. M., Pribut, H. J., Janak, P. H., & Keiflin, R. (2023). Journal of Neuroscience, 43(21), 3895–3908.

How overconfidence bias influences suboptimality in perceptual decision making. Hainguerlot, M., Gajdos, T., Vergnaud, J.-C., & de Gardelle, V. (2023). Journal of Experimental Psychology: Human Perception and Performance, 49(4), 537–548.

A rapid theta network mechanism for flexible information encoding. Johnson, E. L., Lin, J. J., King-Stephens, D., Weber, P. B., Laxer, K. D., Saez, I., ��� Badre, D. (2023). Nature Communications, 14, 2872.

Neither Enhanced Nor Lost: The Unique Role of Attention in Children’s Neural Representations. Jung, Y., Forest, T. A., Walther, D. B., & Finn, A. S. (2023). Journal of Neuroscience, 43(21), 3849–3859.

Human-Like Modulation Sensitivity Emerging through Optimization to Natural Sound Recognition. Koumura, T., Terashima, H., & Furukawa, S. (2023). Journal of Neuroscience, 43(21), 3876–3894.

Silencing hippocampal CA2 reduces behavioral flexibility in spatial learning. Lehr, A. B., Hitti, F. L., Deibel, S. H., & Stöber, T. M. (2023). Hippocampus, 33(6), 759–768.

Functional specialization and interaction in the amygdala-hippocampus circuit during working memory processing. Li, J., Cao, D., Yu, S., Xiao, X., Imbach, L., Stieglitz, L., … Jiang, T. (2023). Nature Communications, 14, 2921.

Multi-scale goal distance representations in human hippocampus during virtual spatial navigation. Liu, J., Chen, D., Xiao, X., Zhang, H., Zhou, W., Liang, S., … Wang, L. (2023). Current Biology, 33(10), 2024-2033.e3.

Making memories last using the peripheral effect of direct current stimulation. Luckey, A. M., McLeod, L. S., Huang, Y., Mohan, A., & Vanneste, S. (2023). eLife, 12, e75586.

Multisensory learning binds neurons into a cross-modal memory engram. Okray, Z., Jacob, P. F., Stern, C., Desmond, K., Otto, N., Talbot, C. B., … Waddell, S. (2023). Nature, 617(7962), 777–784.

Neural dynamics underlying self-control in the primate subthalamic nucleus. Pasquereau, B., & Turner, R. S. (2023). eLife, 12, e83971.

Attention biases preferential choice by enhancing an option’s value. Pleskac, T. J., Yu, S., Grunevski, S., & Liu, T. (2023). Journal of Experimental Psychology. General, 152(4), 993–1010.

Impaired perception of temporal contiguity between action and effect is associated with disorders of agency in schizophrenia. Roth, M. J., Lindner, A., Hesse, K., Wildgruber, D., Wong, H. Y., & Buehner, M. J. (2023). Proceedings of the National Academy of Sciences, 120(21), e2214327120.

Dynamic prospect theory: Two core decision theories coexist in the gambling behavior of monkeys and humans. Tymula, A., Wang, X., Imaizumi, Y., Kawai, T., Kunimatsu, J., Matsumoto, M., & Yamada, H. (2023). Science Advances, 9(20).

Uncertainty aversion predicts the neural expansion of semantic representations. Vives, M.-L., de Bruin, D., van Baar, J. M., FeldmanHall, O., & Bhandari, A. (2023). Nature Human Behaviour, 7(5), 765–775.

[tallhenrysalmanac]

Wassail

Ingredients:

- 6 Fuji Apples

- 1 cup Brown Sugar

- 1 cup Water

- 72 oz English-style Ale

- 750mL Madeira

- 10 Whole Cloves

- 10 Whole Allspice Berries

- 1 Cinnamon Stick, 2-inches long

- 1 tsp Ground Ginger

- 1 tsp Ground Nutmeg

Supplies:

- 8x8 Glass Baking Dish

- Apple Corer

- Large Slow-Cooker

- Cheesecloth

- Kitchen Twine

- Ladle

Method:

- Preheat oven to 350°F

- Remove cores from Apples and set in the baking dish standing upright

- Fill Apples with Brown Sugar and pour Water into the dish

- Bake until tender, about 45 minutes

- Pour the Ale and Madeira into the slow cooker and add Ginger and Nutmeg

- Put the Allspice Berries, Cinnamon, and Cloves in the cheesecloth and tie with kitchen twine

- Set to medium and bring it to at least 120°F (do not allow to boil)

- Add the baked Apples and the liquid from the dish into the cooker

- Ladle into cups to serve

[heavenofbeauty]

KERALA : GOD'S OWN COUNTRY

Famous as ‘God’s Own Country,’ Kerala is a southwest corner of India, which has an area of 38,863 sq km and a population of about 3.48 crores. Kerala is known to be the best state in India, and without a doubt, it is said to be paradise on the land of India. It is full of coconuts and elephants, which contributes to the rich biodiversity and cultural heritage of the state. Moreover, captivating beauty, lagoon, and backwaters of Kerala attract around ten million tourists every year.

KERALA CULTURE

The culture of Kerala is indeed an integral part of Indian heritage. Like the Indian subcontinent, the culture of Kerala also has an archaic history that claims to be significant in itself. Kerala also has a holistic and cosmopolitan lifestyle in which many people and castes have contributed significantly. The spirit of inclusive and diversified tolerance and generosity of attitude among the people of Kerala is still alive to develop the leadership quality. The history of Kerala represents a romantic and fascinating story of a unique process of cultural and social synthesis. Kerala has shown the best of its talent in every field, responding to every challenge and, at the same time combining old traditions and new values ​​with human facts.

Kerala has a total of 14 districts, each of which is famous for its unique destination and temptation.

Idukki

Wayanad

Kottayam

Malappuram

Kozhikode

Kasaragod

Alappuzha

Kannur

Ernakulam

Kannur

Pathanamthitta

Thrissur

Kollam

Palakkad

Thiruvananthapuram

Traditional Attire of Kerala

The traditional dress in Kerala is called Mundu and Neriyatu, which is for both men and women. Women of Kerala traditionally wear sarees. Mundu is very popular in the state and is worn by men. It is an elegant dress, often used for ceremonial purposes.

The Mundu Nerihathu of women has an upper shawl. White-colored clothes have been given the most importance in the state. Presently different colored Mundu and Nerihathu are available in the market.

CLIMATE

Kerala is situated at an interval of only 8 degrees from the equator, due to which the weather of Kerala is warm. The main feature of the climate of Kerala state is “the cold downpour and heavy rainfall.” The main Rainy season begins with the western monsoon. The second rainy season comes with the northwest monsoon. Kerala rains for about 120 to 140 days every year. Heavy rains in Kerala also cause floods, prompting the considerable loss of lives and wealth.

KERALA FOOD

Kerala cuisine is a combination of vegetables, meats, and seafood with a wide variety of spices. Spices such as black pepper, cardamom, cloves, ginger, and chili are most commonly used in rice, coconut, seafood, and non-vegetarian dishes. Food in Kerala has its share of vegetarian dishes, including various tubular and root-based vegetables, as well as the use of beet-root, ginger, garlic, and onions along with animal milk.

Therefore, the food here is a balanced mix of non-vegetarian and vegetarian preparations. Traditionally, food is served on a banana leaf in Kerala, and almost every dish prepared in Kerala has coconut and spices to taste the local cuisine.

[cagemasterfantasy]

Honeyed Ham with Pineapple Gravy

Serves 10 to 14

Ingredients: 1 Small (10-pound) spiral sliced, bone in ham, preferably shank-end, 2 Cups unsweetened pineapple juice, 3/4 Cup honey, 1/3 Cup packed light brown sugar, 2 Teaspoons Dijon mustard, plus 1 tablespoon, 1/4 Teaspoon ground cloves, or to taste, Freshly ground black pepper, 2 Tablespoons unsalted butter, 1 Shallot, finely chopped, 2 Teaspoons finely chopped fresh thyme, Kosher salt, 1 Tablespoon cornstarch, 1 Cup finely chopped fresh pineapple

Remove the ham from the refrigerator 1 hour and 45 minutes before cooking so that it starts at room temperature.

Preheat the oven to 300 with a rack in the lower-middle of the oven. Cover a large roasting pan or rimmed baking sheet with foil. Set a roasting rack in the roasting pan and cover that with foil, shiny-side up, leaving overhangs sufficient to fully wrap the ham once it's on the rack. Position the ham cut-side down on the rack, cover with the overhanging foil, and crimp the edges to seal the ham. Bake until the ham registers 120 on an instant -read thermometer, 3 hours 15 minutes.

At around the 3-hour mark, in a skillet over medium-high heat, bring the pineapple juice to a boil. Continue to boil until the juice is reduced to 1 cup, 9 minutes. Pour off and 2/3 cup of the reduced juice for the sauce.

Add 1/2 cup of the honey, the brown sugar, 2 teaspoons mustard, cloves, and 1/2 teaspoon pepper, to the remaining 1/3 cup reduced juice in the skillet and whisk to combine.

Remove the ham from the oven and adjust the oven temperature to 400. Peel back the foil and, working carefully with the hot ham, pour as much of the accumulated ham juices as possible into a large measuring cup or bowl and set aside. Brush half the pineapple juice mixture evenly over the exposed surfaces of the ham (don't worry about the cut side). Leaving the foil open, bake until glossy and beginning to caramelize, 15 minutes. Brush the remaining mixture over the ham and continue baking, again until glossy and caramelized, 8 minutes.

Remove the ham from the oven and again working carefully, pour as much of the accumulated ham juices as possible into the bowl with the first batch (you may have as much as 1 1/2 cups) and set aside. Fold the foil back up over the ham to tent loosely and let rest for 15 minutes.

In a saucepan over medium heat, melt the butter. Add the shallot, thyme, and 1/2 teaspoon salt and cook, stirring, until the shallot softens, 2 minutes. Add the 2/3 cup reserved reduced pineapple juice, the remaining 1/4 cup honey, and remaining 1 tablespoon mustard. Whisk to combine and bring to a simmer, 2 minutes.

In a bowl or measuring cup, whisk the cornstarch and 2/3 cup of the reserved ham juices until uniform. Add to the saucepan and cook, stirring until thickened, 1 minute. Add the chopped pineapple and pepper to taste and cook, stirring, to heat the sauce through, 1 1/2 minutes. Taste and adjust the seasoning with additional salt and pepper, if necessary. Carve the ham and serve with the warm sauce.

No i am not sourcing this 1 they are literally using the picture from the book

Source: Heroes Feast

[dutenitours]

Exploring Tanzanian Delicacy : Wali wa nazi and Ugali- must try staple dishes in Tanzania.

Tanzania is one of the most beautiful countries in the world! With over 20 National Parks including the world famous Serengeti National Park (which has the world’s greatest wildebeest migration), Nyerere National Park - the largest national park in Africa, beautiful white sandy beaches along the coast of Indian ocean and home to the highest mountain in Africa and the highest stand-alone mountain in the world, Mount Kilimanjaro; make Tanzania one of the greatest tourist destinations.

However, that’s not all. Another main thing that makes Tanzania unforgettable is the food. Our diverse cuisine that vary from region to region will allow you to experience different cultures, history and the geography of our country.

Spicy foods and ingredients like coconut milk, ginger, garlic, cinnamon and cloves are commonly used in many of our dishes. Some of our dishes like curry, has also been influenced by the Indian cuisine from back when the Indian traders introduced it to the country.

TWO DISHES TO TRY WHEN VISITING TANZANIA

If you are planning to visit Tanzania, then below are the two most popular dishes you might want to try:

Wali wa nazi

Wali is a Swahili (our national language) word for cooked rice and nazi is a Swahili word for coconut. This staple Tanzanian dish is made of rice that is cooked (boiled) with a mixture of coconut milk and water and seasoned with salt. It is most popular on the coastal regions of the country mainly because that’s where coconut trees are indigenous. The food maintains the distinct coconut flavor and it is commonly accompanied with beans, red meat, chicken, fish, or curry.

Alternatively, the rice can be cooked with water and a small amount of vegetable oil and then seasoned with salt if the coconut milk is not available.

Ugali

This is the staple dish of Tanzania. It is made by mixing corn flour (maize flour) with hot boiling water to get a stiff consistency. The flour can be mixed with other flours like sorghum and cassava flour. This staple dish is considered a high energy food. It is common in all regions of Tanzania. Ugali is served as a side dish for everything but commonly with beans, fish, meat and vegetables stews.

Ugali is traditionally eaten with a hand. You simply pull a little bit apart, roll it in your hand to create a small ugali ball. You then press the ugali ball with your finger in the middle to create a small indent with which you can scoop whatever the ugali is served with.

Tanzania is home to more than 120 tribes and each tribe has a different method for cooking certain foods. So, please stay tuned as we will be continuing to share different delicious cuisines of our beautiful country.

This article was written by Duteni Tours, a Class A licensed Tour Operator based in Tanzania, East Africa. For questions about the content of the article or for information about magical safaris or immersive cultural experiences in Tanzania, please contact us at:

Hello@dutenitours.com OR +255 765 809 691.

[shakespearerants]

Cut up one punpkin into mid-to-small sized chunks (also peel in you're using a species that needs to be peeled) and boil in lightly salted water until fork tender. Drain and reserve the pumpkin water, add now-soft pumpkin back into the pot, stir with garlic and ricotta cheese to taste (I do about 120-200g ricotta per pumpkin, and not that much garlic. THe original recipe only calls for one clove, and I find the pumpkin taste quickly gets lost if you're not careful). You should have a paste like baby food. Add a generous pinch of ground cinnammon and start adding back the pumpkin water, stirring gently while doing so, until your desired soup consistency is reached. Season with salt, pepper and more cinnamon to taste, you can also add a little nutmeg and/or cayenne. Serve with grilled cheese or toasted baguette slices. Also I recommend roasted pumpkin seeds and/or pumpkin seed oil for a nutty dressing.

This is my simplified and cheapified version of minestra di zucca. The original calls for 100g ricotta to the flesh of one sweet pumpkin, and before stirring the chunks to make a paste, you sweat 2 TBS flour in 1 TBS butter and 1 TBS olive oil with the garlic. Also you add a generous TBS of parmesan to the cheese-and-pumpkin mixture. If you have make-a-rue time and buy-a-whole-thing-of-parmesan-to use-a-tablespoon-in-a-recipe money, I would recommend you also give this version a try! Also, if you have that kind of time, squeeze out your boiled pumpkin peices (reserve the juice to go back in the pot!!!!).

they should make a soup that fixes everything. one sip and you are free. one slurp and it all makes sense

[florentinekitchenknives]

On cold days, this hearty and comforting beef stew is just what you need. It's a filling meal that will warm you up from the inside out. The beef is slow-cooked with aromatic vegetables and flavorful herbs.

Ingredients: 1 kg beef chuck, cubed. 3 large carrots, chopped. 2 onions, diced. 4 cloves garlic, minced. 4 cups beef broth. 2 tablespoons tomato paste. 2 bay leaves. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the beef cubes and brown them all over. Take it out of the pot and set it aside. Put the carrots, onions, and garlic in the same pot. Saut until the meat is soft. Put the beef back in the pot. Salt and pepper should be added along with the tomato paste. Add the beef broth and make sure all the ingredients are covered. Bring to a boil, then turn down the heat. Cover and cook on low heat for two hours, stirring every now and then. Take out the bay leaves and serve the beef hot after it is soft and the flavors have mixed.

Prep Time: 15 minutes

Cook Time: 120 minutes

charlotte rowenna

[tarracanenenocolo]

This soup is hearty and comforting, made with tender beef chunks, vegetables, and tasty herbs. It's great for a cold night's dinner.

Ingredients: 2 lbs beef chuck roast, cut into chunks. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, chopped. 3 cloves garlic, minced. 3 carrots, sliced. 2 stalks celery, sliced. 4 cups beef broth. 1 cup red wine optional. 1 tablespoon Worcestershire sauce. 2 bay leaves. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 cup frozen peas. 1/4 cup chopped fresh parsley.

Instructions: Season beef chunks with salt and pepper. Heat olive oil in a large pot over medium heat. Brown beef in batches until well seared on all sides. Remove and set aside. In the same pot, add onions and garlic, saut until softened. Add carrots and celery, cook for another 5 minutes. Return beef to the pot. Pour in beef broth and red wine, if using. Stir in Worcestershire sauce, bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat and let simmer for 1.5 to 2 hours, until beef is tender. Stir in frozen peas and cook for another 5 minutes. Remove bay leaves, adjust seasoning if necessary, and stir in chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 120 minutes

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