#106: Zimbabwe

What’s Shaken, Bacon? (yes, prepare yourselves for all the pig puns…

It’s been such a crazy week! I always feel like a kid when we have a long weekend for the 4th of July. BBQs, Pool Parties, Fireworks and Yard games: all just scream good, clean adolescent fun! I challenge you to not feel the same way- like you’re on summer vacation– holding a hot dog and a sparkler. I don’t care how old you are, it’s like this weekend is a time machine. We hit up the usual BBQs and got to participate in a new tradition: Beer Olympics. Let’s be clear here, guys… I am the jenga master. Who knew?!

THE DINNER: We took a reprieve from the typical Americana laced beer and burger run to have some African food by way of Zimbabwe for #106! That makes 90 countries to go, for those not blessed with mathematical brains 😉 Happy to help you out. We picked this warthog with apples dish. Now it said that we could use warthog, but it also said we could substitute pork steaks. In the words of my mother on the topic:

“Pig is pig is pig, Kristine.”

So that’s what we did. (**we would eventually like to try this with actual warthog though, just to see if it does taste like pork. After all, we are culinary scientists. So for the sake of “research” we will keep you updated)

Warthog Steaks with Caramelized Apples Recipe: http://www.cookingchanneltv.com/recipes/warthog-steak-with-caramelized-apples.html



Ease of prep and cooking: TWO STAR out of five this meal!
Now, while we would have loved to cook us up a warthog… those are not something we have at our beck-and-call here in the states. So like we talked about above, went with the recipe alternative to pinch hit for us: pork steaks. Apart from that, it was simple and to the point. A touch more involved ingredient wise than the other more basic African recipes we’ve done, but it was not bad in the grand scheme.

Best dish of all time scale: FOUR STARS out of five for Meal!!
This one was more like four stars and change for the Brovsky Clan, but in the interest of continuity, I have rounded. The flavors here were so different from other African countries that we have explored over the past 106 nations: Sage and Soy Sauce were the highlights of this one. First of all, sage and pork are like a match made in foodie heaven. Soy sauce is a great way to sweeten things without being over powering, while also lending great caramelization. The apples both with the pork and on their own were so satisfying… I mean, who doesn’t love a good stewed apple?! Brown sugar, maple syrup– check and check. I’ve said it once and I will say it again: All hail the pork.

Looks like we have arrived– at #107 that is 😉 Middle East is the name of the game for next week: welcome to the cuisine of Oman!

A pig by any other name is still a pig,
– L & K

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