#Grated Cassava

[paulpingminho]

[hiyouuk]

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[buffetlicious]

I am going to miss this Ondeh-Ondeh (椰丝球) as the block which the bakery was located had been torn down to make way for a brand new building. The bakery’s owner said they will not be opening at another location as her own children are not interested in taking over the business. :( Where else can I find such cheap (S$0.50 each) and good snack filled with grated coconut fried in Gula Malacca or palm sugar. The triangular piece beside it is Steamed Tapioca Cake (蒸木薯糕) or cassava cake coated with freshly shredded coconut.

[sunrisepapersheets]

KAVEH IS ADHD HERE TOO BTW

He lists A BUNCH OF FOOD. I think he's the type to be like:

Will taste anything you give him (except if it looks weird, because he's aesthetic driven. And I don't mean weird in the racist way like with the Charcoal-Baked Ajilenakh Cake, I mean weird like. "This is not the type of pasta you mix with beans" kinda way.)

But will be very picky with what he actually ENJOYS. For it to become a comfort food it has to be in the exact patterns he wants it. Not too spicy, but not too bland. Has to be aesthetically pleasing. Has to be The Right Type Of The Foods Combined. Yk?

What their safe food would be except I read lore and shit.

MY RESEARCH

Al Haitham: No soups, dish must be easy to eat while reading. Taste is everything. Seasoning is ok, likes complemantary flavors. Character dish is a frittata made of meat and vegetables. A severely modified version of a soup _(???) that he somehow turned into a frittata? Good for him ig. Is the type to mix and match the most insane shit for good flavor, would put wustels on pasta for the flavor and get yelled at by my parents (no this is NOT something that happened to me what are you talking about)

Sucrose: Mushrooms make her uncompfortable because they remind her of courpse??? Like candy and pops one in her mouth every once in a while to focus better (the diagonosis is not even needed at this point), eats a very healty diet, implied to be repetive. Again, food for concentration. Signature dish is a soup, she experiments with food and has recipies prepared at all times, her food is highly personalized, is not the type to eat chicken nuggets every day for months. Veryyyyyyy sensitive to taste.

Cyno: Likes easy and fast dishes. Likes crispy textures, rice, meat and fried food (?), does not like his rations because they are tasteless, definitely a sensory seeker in this regard, but also i can imagine his rations just tasting terrible, not particularly sensitive to food. His signature dish is a fucking piramid, and it's apparently based on TCG (dude do you have any other hobby???)

Kaveh: To be defined.

Albedo: Deserts in general, also eats them to get energy. Eats spiders, gets a "primordial boost" from desserts. Does not eat at restaurants because of portion sizes, hates wasting food and has a small apetite, prefers speedier dishes. His signature dish has the veggies and fish not touching each other, unsure if because of flavor or simply due to presentation, described as "sweet and tender"

Faruzan: Likes their foods cooked in the oven, does not like culinary innovation, cares about appearence of dish a little bit, wants to be able to tell what's inside a dish without knowing what's in there.

[tealmussel]

Suman Study. A Filipino delicacy.

There are many variations of suman, but here's my mom's variation of it:

- Cassava - Taro root - Sweet Potato - Coconut milk - Sugar - Anise Grate everything, mix, wrap in banana leaves then steam.

It's pretty good :D

[transgenderer]

Hmm, the spread of cassava detoxificaiton in africa is really weird and complicated. there are a bunch of different ways of doing it and they all came about diffrently

boiling and solution: seems to be adapted from preexisting native ways of processing toxic plants, probably independently by multiple groups

pulverization and solution: introduced by colonial administrators based on asian detox techniques

pulverization and autolysis: practiced by two groups, one was introduced as the brazilian method, one is regarded as traditional

slow drying and autolysis: unclear (its on the east coast, which had a lot of the nontoxic variety, so its hard to separate cooking techniques from detox techinuqes), probably from indian ocean traders

grating and fermentation: brought by former slaves from brazil

soaking and fermentation, mold-fermentation: origin unclear, seemingly invented independently. mold-fermentation esp well suited for dealing with esp toxic varieties, derived by accident from the slow drying method?

anyway the paper starts off talking about how sick untreated cassava makes you so i dont think people actually needed to be convinced. it seems like there's a weird ambiguity where you can have low-level exposure and not notice it b/c its like a slow buildup, so it seems like you would have to convince people, but there's a lot of variability, sometimes its super toxic (esp in dry seasons), so like, it would not be hard to notice that this particular root makes you sick if you dont process it.

[conalnghing]

An Acting Snail religion post because i wont be avaliable for the the next week:

Misc. Info

The Acting Snails believe in 3 main gods:

The God of the Skysea, in charge of the Skysea (ofc) more info on this in this post:

The God of Tubers, in charge of everything under the ground and especially tubers like potatoes, yams, cassava, and to some extent ginger (which may not be a tuber idk)

And the God of Snails, which is in charge of procreation and organisms in general.

This time, were going to focus mainly on the God of the Skysea. They are the creator of both the Net and the Great Opaque, (details in the post i linked before) which they must expend some concentration to maintain.

If either fails, a great disaster will happen. If the Great Opaque fails, the souls will rush into the world below and fill every object with life, even normally inanimate ones such as rocks and corpses. If the Net fails, the souls will escape to outer space above, and every organism born after that will be soulless.

Soulless plants will have plasticky, waxy and unnaturally green leaves, and their fruit will be oversaturated but tasteless. Soulless animals will be unconcious and unmoving, and their eyes glassy like a corpse. The only sign of life is their heartbeat and breathing. However, if they are fed and hydrated enough, they will age and die just like the normal animal.

But anyways, more on the God of the Skysea:

The God of the Skysea

Heres a traditional depiction of them:

As you can see, they are made of fog and air, and fog is constantly flowing out of their nostrils, mouth (creating the trunk like thing in the picture) and pores on their skin.

The spirally-maze patterns on them are an abstracted depiction of wind, a common pattern in art depicting the God.

Their most notable feature is their 8 arms, which they use to constantly maintain the world. The story goes that 2 of their arms are dedicated to searching for rifts in the Great Opaque, 3 dedicated to maintaining the Net, and 2 dedicated to grating magic to the people, leaving one arm to themselves.

Their tenples and their worship

Here is a stele dedicated towards the God of the Skysea:

The stele is made of volcanic rock, mined and carved by artisans on the Southern Islands I mentioned before.

The first thing you might notice is the use of 3 colors on the stone: orange, light orange and dark red. The actually reflect the importance of different carvings on the stone.

First, the orange is a pigment of yellow ochre. The spirally, maze-like patterns from before are drawn in orange, and a hand also made with yellow ochre. This is the hand of the God of the Skysea, reaching out from the clouds to help the devotees who offered this stele to them. This pigment is of least importance, as it is easily found, prepared and can be rubbed off easily. So, it is normally used to draw patterning or images used to inform other people reading what the purpose of the stele is.

Second, the blood red pigment is made of either hematite or red ochre, mixed with tree sap. It acts like a glue more than a paint binder, so the patterns must be drawn onto the stele fast after the ground hematite is mixed into the sap. In this particular stele, it is used to draw a picture of a cloudy sky (the {{{s represent abstracted clouds) and rain falling from it, and is used to make it clear what the devotees hope the God of the Skysea does: bring rain for their crops and drinking water. This pigment is of secondary importance, as it is a bit rarer. The red color and metallic smell also play a part in it, as it is similar to blood, considered as a holy substance granted by the God of Snails during birth. (this is not true. Blood is created by bone marrow just like in our world, but it is a cultural holdover from ancient times.) It is used to draw important images used to clarify what the stele is for to the gods reading it.

Third, the light orange pigment is a mixture of ash and yellow ochre, mixed with water and pressed into carved grooves in the stone. On this stele, it is used to write the words:

God of the Skysea (lit. Skysea God)

This sentence is used to indicate the recipient of the stele.

The next sentence says:

The light at the end of the dark passageway, the God of the Skysea (lit. cave light Skysea God)

This sentence is used to praise the God a little, to make them favour the devotee sending the stele a little more.

The next sentence says:

Give us (lit. give me all)

The "me all" part of the text is a compund word that means "us". It's use is to tell the God of the Skysea what the devotees want.

The nest sentence says:

Potable water. (lit. food water)

This sentence is used in conjunction with the picture in red, to clarify what the God of the Skysea should bring down.

The last character is:

Written message. (lit. carving)

This character is used to clarify that it is not supposed to be read out loud, and insead read by using clues from both the pictures and words.

hope you guys liked this short religion post before another geography one!! byeee

[panzershrike-pretz]

Hello mon amie!! I was interested, what’s some things you love about your country and culture?!

HEY LOUUUUUU!!! SORRY IT TOOK ME LIKE 2 MONTHS TO REMEMBER THIS!!! TIME TO YELL ABOUT BRAZIL!!

This will be long so have a read more

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- Food

A thing I notice whenever a gringo comes here id how they seem to love our food! We're very set on a good meal (normally rice, beans, meat and some sort of salad, It's a very common thing to find on the table of any brazilian at lunch or dinner), but we also have some more region specific foods! And we are damn PROUD of our stuff!

I LOVE FOOD! AND ABOVE ALL, THESE ONES! In order, they are: coxinha, pastel, pamonha, brigadeiro, pão de queijo, beijinho, feijoada, farofa e churrasco! Lemme talk a bit about them:

- Coxinha -> it's made out of shredded chicken amd enveloped into a dough, then fried and I SWEAR this is the best thing ever! When I was small, my aunt owned a food place and after I helped her around, she'd pay me with coxinhas xD it was lovely

- Pastel -> similarly to the coxinha, it's a tasty interior made out of whatever you want (can be cheese, any meat, veggies, fish or even chocolate and fruits!) and a crust. It's crunchy and I love it! You can buy the crust pretty much in any market (or make it at home) and then fill it up with whatever you want! After that, it's just fry and enjoy!

- Pamonha -> it's a boiled paste made out of corn and apparently coconut milk! It's enveloped on the corn's own husk and it can be sweet or not! One day, my auntas came together to make a GIANT batch of pamonha and I swear it was one of the cooles experiences ever! Pamonha is also a thing we use to call dumb people, tho xD

- Brigadeiro -> AUDHBRJWJW I LOVE IT!!! It's prettymuch homemade (you'll need butter, condensed milk and cocoa powder, then sprinkled chocolate to cover it up if you want!). It's sweet and good and normally can be seen in any birthday party (it's victim of the biggest trafficking scheme in the world called Hungry Children, and it's highly effective until an adult gets you sneaking brigadeiro from the food table at the party. I was a big trafficker).

- Pão de Queijo -> THE beloced cheese bread! I have no clue how it'sz made but I know it's fucking amazing, i'll tell you that!!

- Beijinho -> the name translates to little kiss!! It's like the brigadeiro, also a birthday party sweet, made out of condenses milk, grated coconut and rolled over either sugar or coconut! It's less sweet than brigadeiro but just as good! Sometimes, it's topped off with a clove, too, but you don't need to eat that xD

- Feijoada -> a stew of beans with beef and/or pork (sometimes veggies as well), served with farofa (more on this one down bellow), rice and other stuff.

- Farofa -> tasty sand. Litterally. It's made from toasted cassava. It can be found in any narket but also can be made at home! (My mom makes the best one with bacon 😭). It's not meant to be eaten alone as it's salty and fucking hard to swallow without something kind of moist!! It can be used alongside the feijoada, churrasco or even on your normal sunday family lunch siting common beans and rice!

- Churrasco -> I don't care if other countries have barbecue as well, nothing will ever top off south-brazilian bbq!! It's meat and garlic bread and it's ducking amazing????? Any kind of beef, sausages (either pig or chicken), chicken wings, chicken hearts, sometimes veggies, garlic bread! All of tgis. Together. IT'S THE BEST THING!!! My family has these almost every weekend and I love it so much! Now add lemonade?????? THE MEAT IS SO WELL SEASONED AS WELL LIKE!! GARLIC, ONION, A LOT OF STUFF THAT GIVES IT SUCH A GOOD TASTE AND IT NEVER IS DRY!!

This was me going crazy over my favorite foods :3 obviously there are others like acarajé, açaí and a lot of other stuff from the upper states, but I never had them so I can't give an opinion xD

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- Language

I'm entireky convinced that the brazilian portuguese is the best portuguese and funniest fucking language I ever saw. Maybe because is the only other one I speak but who knows KAKSKSKSK

I like our words. Compared to english and some other languages, I feel like portuguese is more soft spoken? I may be crazy but like... i get the vibe of that.

Our sayings are lovely and funny, especially when you're watching foreign movies with the brazilian dub (God bless Surf's Up). Here are some pf my favorite sayings and sounds and whatever!

- "Bah" -> common here on the south, can be used for pretty much anything, even as punctuation. It can mean whatever your heart desires depending on context (Bah...; bah.; bah???; BAH!; bah, [...]; I promise all of these mean different things and there's more that can only be use when soeaking irl xD). I use the bah all the time and I'm sure you saw it KSKSSKKS

- "Hit it waith a dead cat 'till it meows" -> I dare you to find a better way to say you're gonna shove some sense into a person. There isn't. This is my fave saying

- "Pila" -> our currency is called real (good ol' R$). But fuck me if you'll see a brazilian saying "i've got 10 reais". You'll see us saying "I've got 10 pila" (or "10 pau", can be that too. Pau can mean either wood or dick tho so use at your own risk. I laugh everytime I see the word pau :D)

- "Shove a set of teeth up your ass and smile to a dick" -> I think nothing needs to be said here, right?

- "To make the asshole fall from your ass" -> when something is unbelievable, I think. I love it :3 (de cair o cu da bunda, in portuguese)

- "É foda..." -> don't know how to answer anything? É foda... "Fulano, my friend got into a car accident!", "...é foda...".

AND WHILE ON LANGUAGE! Accents!!! I love accents and I think my favorite is the accent from Nordeste (or at least Ceará), tho I absolutely love our South accent (especially Rio Grande do Sul).

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- Fauna

Surprise surprise! I like animals!! I bet ya didn't know 'bout that one, did you?????? I don't think so!

In order: southern-lapwing (quero-quero), toucan (tucano), harpy eagle (harpia), sunbittern (pavãozinho-do-pará), potoo (urutau), brazilian tanager (tiê-sangue), oven-bird (João-de-barro), caracara (carcará), jabiru (tuiuiú).

DID YOU KNOW, the Harpy eagle is the largest species of eagle? Their talons can go from 8.6 to 12.3 cm (3.4 to 4.8 inches). They grab sloths out of trees like they weight nothing. Their paws are the hugest fucking thing???????? Fucking scary

Yes the lapwing has claws on its wings. Yes they are extremely agressive and territorial. Yes you SHOULD fear them.

In order: golden lion tamarin (mico-leão-dourado), tapir (anta), giant-anteater (tamanduá-bandeira), maned wolf (lobo-guará), bush-dog (cachorro-do-mato), ring-tailed coati (coati), jaguar (onça-pintada), marsh deer (cervo-do-pantanal), giant river otter (ariranha)

OK I NEED TO TALK A BIT ABOUT THEM!! You gave me the chance >:3

So you know the jaguar??? Good ol' big fucking cat? Yeah that bitch hunts crocodiles. They fucking love swimming and climbing. And do you know how those bitches kill crocs??? Giant fucking bite on their brains. Those FUCKERS kill CROCODILES with a bite ON THEIR HEADS

LOOK AT THIS???? ONE BITE. ONE. FUCKING. BITE. AND THE CROC IS DEAD.

Anyway wanna know about the ariranhas too? THEY SQUARE UP TO THE JAGUAR. THE SAME THING THAT KILLS ON A HEAD BITE. AND THEY'RE AGGRESSIVE TOO????? THEY CAN AND WILL ATTACK CROCODILES AND HUMANS IF NEEDED. THEY EAT PIRANHAS. THEY ARE SCARY.

Look at that face and tell me it doesn't look like a demon, I dare you.

YOU KNOW WHO ELSE SQUARES UP TO THE JAGUAR????? THAT ANTEATER. THEY OPEN THEIR ARMS LIKE RHE REDEMER AND PEI. FUCKING SLAPPED WITH GIANT CLAWS. Brazilian animals are a menace, lucky they live far from me <3 (i love them sooo muchhhhahrjqishsj)

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- The Views

Especially nature, man... this country us so unbelievably pretty. The beaches, the forests, the cities, everything... i love it so damn much. And it's not only Rio de Janeiro. In fact, there are much better, prettier and safer places.

In order: Blumenau (SC), Praia do Rosa (SC), Salvador (BH), Fortaleza (CE), Monte Roraima (RR), Floresta Amazônica, Gramado (RS), Tiradentes (MG), Caatinga

Look at all of this... omg those places are fucking amazing!!

Did you know the caatinga exists only in Brazil? Yep! We're original xD

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- Folklore

NOW I LOVE THIS!! SO MUCH!!!!!! FUCK!! WE HAVE SO MANY LEGENDS AND FOLKLORIC CREATURES! I'll talk a bit about them!

- Cuca -> A witch with the head of a crocodile known gor kidnapping kids! Shess became famous thanks to Monteiro Lobato, in a book (and went on to be the villain in a kid's show called Sítio do Pica-pau Amarelo. She's sometimes compared to the bicho-papão (same vibe of kidnapping and eating misbehaving kids).

- Boto-cor-de-rosa -> I already talked about this one but it's always fun to bring him up again! Legends says that at night, an extremely seductive man comes out of the waters to sleep with young girls. By the morning he flees,leaving them pregnant. Yeah, he's an amazonian river dolphin. It's a story told when girls appeared pregnant and din't want to tell the truth.

- rasga-mortalha -> rasga-mortalha (a.k.a. barn-owl) is a pretty common legend that says that when the owl flies over someone's house, someone there will soon die. She got the name rasga-mortalha because when she emits her sound, it's like when you rip that thing used to cover dead people on funerals (mortalha).

- Mula-sem-cabe��a -> the headless mule is a popular one as well! It's a common mule but, in place of it's head, it has flames. One of the legends behind her is that if a woman had sexual relations with a priest, she'd be cursed and turned into the monster. When I was a kid, a common game was to race and say that the last one would be the priest's wife, meaning you'd turn into a headless mule.

- Boitatá -> a giant serpent of fire who protects the forest and it's animals against people that treat them badly. Some legends say that whoever looks at a boitatá turns blind and goes insane.

- Curupira -> a small boy with fiery red hair and feet turned backwards! They are protectors of the forests and some native people said they went after anyone who went inside a forest to hunt or deforest. Some even used to left gifts for the curupira in order to freely hunt!

- Caipora -> sometimes confused with thes corupira, the caipora is a mischievous animal protector who'd go after hunters who didn't respect the rules of hunting fairly (who took more than needed).

- Saci -> a black and mischievous boy with only one leg, that smokes a pipe and weaars a red hat that gives him magical powers. He's a playful boy that does pranks on people and their animals, like: braiding animal's fur at night, hide objects, change the salt and sugar pots, distract women so they burn the food and those kinds of things! He's also a guardian of medicinal herbs and confounds people that tryvto take them without his blessing. They can also moove in a tornado.

Those are only some of the brazilian legends, and I find them extremely cool! Obviously there are many others, but these ones are the most common and loved!

[deliciously-vegan]

Pan de Yuca

(Cassava Cheese Bread)

[[MORE]]

2 cups tapioca starch 1 tsp baking powder 1/4 tsp sea salt

1 cup vegan cheddar cheese shreds 1/4 cup vegan parmesan cheese (or nutritional yeast)

1 cup oat or soy milk 1/4 cup butter-flavoured coconut oil, melted

In a large glass mixing bowl, stir together the tapioca starch, baking powder and sea salt. Stir in the cheese shreds and grated parmesan.

In a separate glass bowl, whisk together the oat milk and melted coconut oil. 

Add the wet ingredients to the dry ingredients. Stir thoroughly. Place batter in fridge to chill for about 30 minutes.

Preheat oven to 375 degrees F. Line a large cookie sheet with parchment paper.

Remove batter from fridge. Roll batter into balls, about 12. Place balls on lined cookie sheet. Bake in preheated oven for 15 minutes.

Serve warm.

[hiyouuk]

Savor Magic: Instant Miso Soup Delight

Instant Miso Soup base packet: rice miso (water, soybeans, rice, salt), water, alcohol, sugar, hydrolysed protein (soybean), powdered yeast extract, salt, onion extract, kelp extract, shiitake mushroom extract powder. Garnish packet: dried wakame seaweed, dried green onion.

[kalis-scribbles]

Captain Thunderclaw’s Cookbook for the Adventurous Sailor

[These recipes were written for a pirates themed D&D campaign, these are the personal recipes of Captain Thunderclaw, the greatest feline captain of the seven seas!]

The question of feeding sailors has been one which the victual officers of every navy has wrestled with since the first sailors went out to sea. One must find provisions which are possible to keep for long voyages while provising sufficient nutrition to keep sailors strong enough to work and to ward away the dreaded scurvy that has plagued vessels for so long. 

These here are recipes I have collected throrough my voyages, some of which are meant to make use of provisions while others are special treats that make use of fresh produces in the days after departing port or while moored.

[Recipes under the cut]

Appetizers

Plantain and beans soup

To make this dish soak beans overnight so they are grown by morning. At dawn put them in fresh water and boil them with a little stock of fish or poultry until they can be crushed with a spoon. Then cut onions and peeled plantains into small cubes, add them to the beans with fresh herbs.

Turtle Salad

Turtles are plentiful and easy to catch while at sea. Chop into a small chunk the meat of a turtle and roast it until cooked. Add the meat chilled to chopped greens, salted herring, hard boiled eggs, onions, hearts of palm, olives, and diced mango. Season with mustard, salt and pepper. Mix well and serve as a mount onto a large dish.

Kievan Sour Soup

Known to ward away scurvy, to prepare this soup you must use pickled cabbage which you must drain of its liquid and chop finely. In a pot render bacon until the fat is melted. To this add the crout and cook for a few minutes before filling with water. Chop potatoes and carrots into small pieces and add them to the pot. The soup is ready when the potatoes are soft. If available you may add soured cream.

Side Dishes

Burgoo

This recipe is common among sail ships. Boil one part of oatmeal to four parts of water until they are soft. To this add molasses and sweet lard of hogs.

Pease Porridge

First you must soak yellow split peas overnight so that they may cook easier. Then set them to boil with not too much water lest it be too watery. When the peas are a soft puree add in cooked ham and season generously with butter and mint until the ham is warm.

Keshiite Mush

To make this stable of the Keshiite one must first boil the flour of corn, cassava or plantain in water until it thickens into a thick and heavy paste. It must then be divided into portions before it cool and firms up. This food has little taste on its own but is served doused in soup or stew for flavor. It may be mixed with a little milk or cream to make smoother.

Savory Rice

First one must wash and boil the salt meat of their allotted ration, then remove it from the pot. In the pot put rice with herbs and cook until it is plump, then return the meat to the dish and mix it well.

Naval Cheese Sauce

To rescue the horror known as Naval Cheese one must in great effort, first grate it as fine as can be done and then add it to a pot covering with water and a large amount of butter to provide fat to the unfortunate mixture. Cook on a very low heat until the cheese finally deigns to melt and mix it well. Serve this sauce warm and let sailors dip in ship bisket to soften them.

Sweet Beans

Take small beans soaked overnight and rinse them, put them in a ceramic cooking pot with pieces of fat cut into chunks, and molasses or the sugar of maple trees and cover with water mixed well. Put the dish upon a low flame so it does not burn for several hours until the beans are tender.

Osloth Beer Porridge

Take a loaf of stale dark bread and pound it into crumbs. In a pot bring beer to a boil and to it add the crumbs, stir well so it does not stick. It is ready when the porridge is soft and swollen. It may be served savory with butter and pickled herrings, or sweet with butter, sugar and dried fruits.

A Sauce of Oysters

Open a jar of oysters pickled and wash them well but keep some of the liquid, then bring them into a pot of white wine and some of the liquid and boil them well with a small onion within which are cloves speared through. Remove it from the fire when the wine has reduced, remove the onion and serve the sauce as you please.

Main Dishes

Buccanneer's Sweet Hog

Take a large hog full with guts and organs removed. Smear the carcass with salt. In a bowl mix water, a splash of vinegar, a large heap of molasses and crushed hot peppers, it must be thick and drip slowly from a spoon. Smother the hog in this glaze and put it upon the boucan for several hours until the meat falls off the bone.

Coconut Crabs

Take a number of crabs living and wash them, then cut their head so they die with a sharp cleaver, then chop them into small pieces. In a pot filled with coconut water put the crabs with curry powder, garlic crushed roughly. Boil the mixture until the crabs are done.

Lobscouse

This dish is the common way sailors prepare their rations of meat and ship biscuits. First dice an onion and fry it at the bottom of a large pot with lard until fragrant, while it does take the bisket and pound them into small pieces with a mallet. Fill the pot with water and let it boil before adding the salt pork or beef. Season with a little pepper, leaf of bay. If you have any potatoes, carrots or parsnip you may add them. Add the bisket to the stew and let it all simmer for a time until they and the meat are soft.

Sea Pie

This recipe is made by ship that lack a proper oven for baking. First you must make paste for a pie and line a tall dish. Then plate a layer of the meat of your choice. Cover this layer with another layer of your paste and add a new layer of meat, continuing so forth until you reach the top of your dish, cover it with a crust then set a plate to seal it tight, wrap the pot in a cloth and string it tightly shut. Boil the pie and its pot for an hour and it should be done.

Islander Pepperpot

To make this stew one must first cut the meat of any beast they have; beef, pork, goat shall do, and cut it fine. In a pot one must render lard and diced onion with the meat until browned, then cover with with water. To it add a good among of hot peppers, a few leaves of bay, a stick of the bark of cinnamon, and cassareep which is the bittersweet juices of Cassava reduced to the consistency of molasses. Let it simmer until it is tender and the sauce is thick. You may serve this dish upon rice or mush.

Stockfish Stew

You must begin by soaking the fish in water so that it may soften, you may then remove the bones and skin. Cut it into pieces and bring it into a boiling pot along with potatoes. To this stew add dried tomatoes cut finely, and dill. When it is about ready add the crumbs of stale bread or ships biscuit to thicken it.

To Boil Fowl

Take a fowl of your choosing, chicken does this dish well. In the cavity of your bird fit in whole grapes or re-hydrated raisins, as well as a whole nutmeg smashed into two, as well as sweet herbs. Sew it shut and put the bird in white wine to boil until it is cooked. Remove it from the fire and then stir in the yolks of fresh eggs upon a light fire to thicken your broth into a sauce.

Mince Pie

This dish is most excellent to use the pieces of meat such as the tongue many would refuse as their ration. First peel your tongue and cut is quite small, to it add dried raisins, currants, and dried apple cut equally small. Mix it grated mace and the shredded peel of a lemon, soak it all with a splash of brandy or sweet sherry. Fill a dish lined with a pie dough with this mixture and bake it well until flaky and golden.

Sweets

Banana leaf sweet

Take a measure of flour sifted fine. Mix to it water to make it into a dough and add sugar, kneed it into a ball and wrap them individually sealed tightly in the leaves of banana. Boil them for a third of an hour and they should be ready to be enjoyed.

Boiled Pudding

Take flour, sugar, dried fruit and grated suet and mix it with cold water until it forms a dough, careful not to overmix or to melt the suet. Shape it into a ball and then wrap it inside of a floured cloth. Tie it tightly (leaving a fold so it may expand) to avoid water coming in and put it to boil in a pot for two hours. Then take it out and slice into portions, serve it with molasses or a sauce of sugar and butter.

Pepper Cakes

Take flour and suet and mix it well, to this add a generous amount of pepper and ginger, then add molasses and a little bit of water to make a stiff paste. Mix it well and form it onto small cakes upon a greased dish, then bake it until it has firmed.

Jam Roll

Make a pastry as if to bake a pie but cut it into a rectangle. Layer it with a jam of your choosing leaving a thumb's width clear upon the edges. Then roll it tight into a spiral and seal the edges well by pressing them firm. Wrap this roll in a clean cloth and with strings tie it well at each end and center. You may now boil this for an hour or until it is firm. To serve cut a small disk through the roll and lay it flat on a dish.

Apple in dough

Take small sweet apples and remove from it the core and skin. Soak it in water so it does not brown. Then prepare a dough of flour, water, suet and a little sugar. Take your apples and dry them, then each cover with dough sealed properly. You may bake these treat but if you do not have an oven they are fine boiled as well. Serve them with a light sauce of caramel

Sweet Stewed Pears

Take winter pears and cut them into quarters, lay them into a ceramic dish with a few pieces of cloves, a half a lemon peel and a generous amount of sugar. Cover them with red wine and bake them enough slowly. Serve them hot or cold as you please.

Sweet Rice Dessert

Take a measure of rice and milk and boil it in a pot, to it add raisins and sugar. If you do not have milk you may use water, add a little butter to it. Cook it slowly until the rice has broken, long past softness. Serve it in a bowl with a spoonful of jam.

Drinks & Beverage

Captain Thunderclaw's Spiced Grog

Take a cauldron of fresh water and boil within a stick or two of cinnamon, a smashed nutmeg, and the peels of several limes and oranges until the water has become fragrant strain out of the material then return it to the fire. Add brown sugar generous and stir until it is dissolved. To it mix one part rum to four part liquid and the juice from the citrus reserved earlier. Serve still warm if prefered or let it cool. Garnish with a leaf of mint (or catnip) if available. This Recipe seem to please the crew and helps ward away the dreaded scurvy while making sure they do not get inebriated too fast.

Island’s Punch

In a bowl combine rum, the juices of orange and pineapple, coconut milk, a little lemon juice. Stir them together well, garnish with slices of oranges or twirl of citrus peel.

The Catfolk’s Delight

This drink is particularly beloved by feline members of the crew. Get fresh milk (For which my crew keeps a few goats aboard) and bright it to a gentle heat upon the fire, add a stick of cinnamon, a few cloves, and pieces of ginger. DO NOT LET IT BOIL, keep on the fire until it is aromatic then strain. Mix in a little clear liquor and several leaves of catnip, serve lukewarm.

[morethansalad]

Sweet Simboro (Vegan with beef and honey substitutes)

Simboro is a traditional dish from Vanuatu. It is "a steamed roll of grated banana, manioc [cassava], yam, taro, or flour that is wrapped in banana leaves and covered in coconut milk."

[badbishop999]

A Foodie's Guide to Malindi

Malindi, nestled along Kenya's picturesque coast, not only captivates with its stunning beaches and rich history but also tantalizes with its diverse and flavorful cuisine. From fresh seafood caught daily to aromatic spices and tropical fruits, Malindi offers a culinary journey that delights the senses. Here are seven must-try dishes for any food enthusiast visiting this coastal gem:

Grilled Lobster: Indulge in the taste of the ocean with Malindi's succulent grilled lobster. Freshly caught from local waters, these lobsters are grilled to perfection and often served with a side of buttery garlic sauce, lemon wedges, and a sprinkle of parsley. Enjoy this luxurious seafood dish with a view of the sunset over the Indian Ocean for an unforgettable dining experience.

Coconut Curry: Embrace the aromatic flavors of Swahili cuisine with a hearty coconut curry. Made from freshly grated coconut milk, spices such as turmeric, cumin, and coriander, and tender pieces of fish or chicken, this dish is a staple in Malindi. The creamy texture of the coconut milk balances perfectly with the savory spices, creating a dish that is both comforting and flavorful.

Pilau: Delight your taste buds with pilau, a fragrant rice dish infused with spices and often served with meat such as beef, chicken, or goat. The rice is cooked with a blend of cinnamon, cardamom, cloves, and other spices, giving it a rich and aromatic flavor. Pilau is typically enjoyed during festive occasions and celebrations, reflecting the cultural diversity of Malindi's cuisine.

Mandazi: Treat yourself to mandazi, a popular Swahili snack similar to doughnuts. These deep-fried pastries are made from a dough of flour, sugar, coconut milk, and spices like cardamom or nutmeg. Crispy on the outside and soft on the inside, mandazi are often enjoyed with tea or as a quick breakfast treat.

Fresh Seafood Platter: Sample a variety of freshly caught seafood with a seafood platter. From grilled prawns to calamari rings and fish fillets, Malindi's seafood platters showcase the bounty of the Indian Ocean. Served with a squeeze of lemon and a side of fragrant rice or crispy cassava chips, this dish is perfect for sharing and experiencing the flavors of the sea.

Chapati: Enjoy chapati, a traditional flatbread that complements many dishes in Malindi. Made from wheat flour, water, and a pinch of salt, chapati is rolled thin and cooked on a griddle until golden brown and slightly crispy. It pairs well with curries, stews, or can be enjoyed on its own as a snack.

Fresh Tropical Fruits: Savor the sweetness of fresh tropical fruits abundant in Malindi. From juicy mangoes and pineapples to exotic fruits like passion fruit and custard apple, the coastal climate ensures a vibrant array of flavors year-round. Enjoy these fruits as a refreshing snack, in smoothies, or as part of a fruit salad.

Bonus Tip: Visit Local Markets and Restaurants: To fully immerse yourself in Malindi's culinary delights, visit local markets such as the Malindi Fish Market and Marikiti Market. Here, you can interact with vendors, sample freshly caught seafood, and purchase spices and fruits to recreate authentic Swahili dishes at home.

In conclusion, Malindi's culinary landscape offers a blend of seafood delicacies, aromatic spices, and tropical fruits that showcase the region's rich cultural heritage and natural bounty. Whether you're dining by the sea, exploring local markets, or learning to cook traditional dishes, a foodie's journey through Malindi promises unforgettable flavors and gastronomic discoveries. Plan your culinary adventure and indulge in these seven must-try dishes for a true taste of coastal Kenya.

[jamrockmart]

Discover the Flavorful World of Popular Jamaican Snacks

Jamaica is renowned for its vibrant culture, beautiful landscapes, and, of course, its delicious cuisine. Among the various delights, popular Jamaican snacks stand out for their unique flavors and textures. These snacks not only reflect the island's rich culinary heritage but also offer a taste of the Caribbean's zest and spirit. Let's explore some of the most beloved snacks from Jamaica that you can enjoy wherever you are.

Patties: A Jamaican Staple

When discussing popular Jamaican snacks, patties are often the first to come to mind. These flaky pastries are filled with spicy meat, vegetables, or seafood and are a favorite among locals and tourists alike. The golden crust and savory filling make them an irresistible treat, perfect for any time of the day.

Plantain Chips: A Crispy Delight

Plantain chips are another must-try Jamaican snack. Made from sliced green plantains that are fried to perfection, these chips are crispy, slightly salty, and utterly addictive. They are often enjoyed as a quick snack on the go or as a crunchy accompaniment to a meal.

Banana Chips: Sweet and Crunchy

Banana chips are a sweet counterpart to plantain chips. These popular Jamaican snacks are made from ripe bananas that are thinly sliced and fried until crispy. The natural sweetness of the bananas makes these chips a delightful snack that can be enjoyed anytime.

Jamaican Bammy: A Traditional Treat

Bammy is a traditional Jamaican snack made from cassava. This flatbread is typically soaked in coconut milk and then fried or baked, resulting in a deliciously chewy texture. Bammy is often served with fish, but it can also be enjoyed on its own as a savory snack.

Tamarind Balls: A Tangy Indulgence

For those who enjoy a mix of sweet and tangy flavors, tamarind balls are a must-try. Made from the pulp of tamarind fruit mixed with sugar and rolled into balls, these snacks offer a unique taste experience that is both refreshing and satisfying.

Grater Cake: A Coconut Lover’s Dream

Grater cake is a traditional Jamaican sweet treat made from grated coconut and sugar. The mixture is cooked until it thickens and then left to cool and set. The result is a chewy, coconut-flavored cake that is a favorite among those with a sweet tooth.

Festival: Perfectly Fried Dough

Festival is a type of fried dough that is often enjoyed alongside fried fish or jerk chicken. These slightly sweet and dense doughnuts are crispy on the outside and soft on the inside, making them a popular snack or side dish in Jamaican cuisine.

Experience Jamaican Snacks Today

Whether you’re craving something savory, sweet, or tangy, there’s a Jamaican snack that will satisfy your taste buds. From the iconic patties to the delightful grater cake, these popular Jamaican snacks offer a glimpse into the island’s rich culinary traditions.

For those looking to explore these flavors further, be sure to visit Jamrock Mart. They offer a wide selection of authentic Jamaican snacks, bringing the taste of Jamaica right to your doorstep. Enjoy the essence of the Caribbean with every bite!

[coolrunningsfoods]

The Cultural Significance of Bammy Jamaica in Caribbean Cuisine

When exploring Caribbean cuisine, one cannot overlook the cultural importance of Bammy Jamaica. This traditional flatbread, made from cassava, holds a special place in the hearts and kitchens of Jamaicans. At Cool Runnings Foods, we are proud to bring the authentic taste of Bammy Jamaica to Canada, allowing you to experience this beloved Caribbean staple right in your home. Let’s delve into the rich cultural significance of Bammy Jamaica and why it remains an essential part of Caribbean culinary traditions.

What is Bammy Jamaica?

Bammy is a traditional Jamaican flatbread made from grated cassava, a starchy root vegetable also known as yuca. The cassava is washed, grated, and pressed to remove excess liquid, then shaped into flat cakes and cooked on a griddle until golden brown. The result is a crispy-on-the-outside, soft-on-the-inside bread that is both versatile and delicious.

Historical Roots

The origins of Bammy Jamaica can be traced back to the indigenous Arawak and Taino people who inhabited the island long before European colonization. These native groups relied heavily on cassava as a staple food, using traditional methods to prepare and cook it. Over time, Bammy became deeply ingrained in Jamaican culture, passed down through generations as a cherished culinary tradition.

Cultural Significance

1. A Staple Food

Bammy has long been a staple in Jamaican households, particularly in rural areas where cassava is readily available. It serves as a filling and nutritious component of many meals, often enjoyed with fish, particularly the famous Jamaican dish, Escovitch fish.

2. Symbol of Resilience

The preparation of Bammy is a testament to the resilience and ingenuity of the Jamaican people. The process of turning cassava, a root that can be toxic if not properly prepared, into a delicious and safe-to-eat flatbread showcases the resourcefulness and culinary skills passed down through generations.

3. Culinary Versatility

Bammy’s versatility makes it a beloved addition to many meals. It can be eaten for breakfast, lunch, or dinner, and pairs well with a variety of dishes, from savory stews to sweet spreads. This adaptability has helped Bammy maintain its relevance in Jamaican cuisine over the years.

4. Celebratory Dish

In Jamaica, Bammy is often featured in celebrations and special occasions. Its presence at family gatherings, holidays, and cultural festivals highlights its importance as more than just food, but a symbol of heritage and togetherness.

Bringing Bammy Jamaica to Canada

At Cool Runnings Foods, we are dedicated to preserving and sharing the rich culinary traditions of the Caribbean. Our Bammy Jamaica is made using traditional methods to ensure authenticity and quality. By bringing this cherished flatbread to Canada, we aim to introduce more people to its delightful taste and cultural significance.

How to Enjoy Bammy Jamaica

1. Traditional Pairings

Enjoy Bammy with Jamaican Escovitch fish, a tangy and spicy fried fish dish that perfectly complements the mild flavor of the flatbread. It’s also delicious when served with ackee and saltfish, Jamaica’s national dish.

2. Modern Twists

Bammy’s versatility allows it to be used in various creative ways. Try it as a base for pizzas, topped with your favorite ingredients, or as a substitute for bread in sandwiches.

3. Sweet Treats

For a sweet twist, Bammy can be soaked in coconut milk and fried, then served with syrup or jam for a delightful dessert.

Conclusion

Bammy Jamaica is more than just a flatbread; it’s a cultural icon that embodies the history, resilience, and culinary creativity of the Jamaican people. By bringing Bammy Jamaica to Canada, Cool Runnings Foods invites you to experience this integral part of Caribbean cuisine. Whether you’re enjoying it in a traditional dish or experimenting with modern recipes, Bammy is sure to add a touch of Jamaican heritage to your meals.