Top of the Mornin’ to ya, Denver!
It’s St. Patty’s week! Which means all these wonderful things studded in clover and Kelly green, flavored with whiskey and topped with lucky charms. Alright, so it really hasn’t been a pot of gold at the end of the rainbow, it’s has however been almost 80 degrees here the past week. I mean, March in Colorado? Yeah, I’m ready for a cool down. So raise your Irish coffee’s and do a jig, maybe we can get some snow this weekend!
THE DINNER: While my dear friend was in town from South Carolina with her son, my mom and dad took a food adventure. This week for our country we picked the African nation of Angola. The dish we chose was Muamba de Galinha which is basically spiced chicken in palm tree oil (dendém) and served with pieces of pumpkin/squash and okra. It’s easy to classify this was a typical “African” meal, because like so many of the other surrounding countries we have visited on our culinary trips, it’s sort of a one-pot-wonder-set-it-and-forget-it sort of deal that the region is so famous for. After the stinker we encountered in Bangladesh last week, we were waiting on baited breath to see if we would have the Lucky of the Irish on our sides.
Muamba de Galinha Recipe: http://africanbites.com/muamba-chickenmuamba-de-galinha/
OVERALL COUNTRY SCORE:
Ease of prep and cooking: TWO STARS out of five this meal!
This one was a little tricky to find ingredients actually, which we haven’t run into in a long while!! Ironically it wasn’t with meat, like we usually encounter– it was with okra. It’s sort of out of season right now and we looked high and low and couldn’t seem to find any, so alas, we used green beans instead which turned out to be a lovely substitute. My mom reported back that much of the “degree of difficulty” was just prep work and timing. Lots of moving parts on this one— saute and chop sort of things but overall not too high a mountain to climb in the Mile High.
Best dish of all time scale: FOUR and A HALF STARS out of five for Meal!!
Thank goodness. We were not let down like last week! The parental units reported that it was indeed spicy (my dad though it might be a little too spicy) but my mom said it was perfect. They mentioned that although it was a little hot, the sweetness of the butternut squash actually cut that and made it really complex. Sweet and spicy chicken version via Angola so to speak. All in all it seems that this one was a thumbs up.
Next weekend we will be heading back to Asia for #92 eating our way through the jungles of Myanmar!!
Enjoy that extra glass of wine!
– L & K