Cheers to GABF week!
When we were coming back from our attack on the Western Slope, the gal pals and I were remarking how the leaves were already changing. Now a few weeks removed from our Indian Summer annual girl’s weekend, it’s so much more brisk. There’s snap in the air and ginger in my snaps… COOKIES! Not to mention, the fact that we are ankle deep in October already. It’s totally astonishing. Time really does fly when you are having fun 😉 Since we last saw you guys on AW195S, it’s been organized chaos in Brovskyland (color you surprised, I know) what with family reunions, friends moving into their first homes and soccer in full swing. This past week was the Great American Beer Festival (GABF) here in the Mile High City… and man, if that isn’t a week of Christmas in October, I don’t know what is! Like I said– Organized chaos!!
THE DINNER: We headed back to Africa this week to hit up Sudan. Now, logistically, I know very little about Sudanese culture and obviously food. From looking at a map of the continent, I can extrapolate that there is probably very little seafood, as they are land locked. Additionally it’s a large country, so I can also extrapolate that they have many regional transitions to their common meals.
We picked Karedok for our recipe originally- for those unfamiliar, to which I belong in part, this is a staple light meal fare in Sudan and several surrounding nations. It’s a raw veggie salad of sorts with a peanut dressing. It’s got other names when it’s cooked/boiled –> Gado-Gado is what it goes by when that’s the case. Karedok is widely served as DAILY food in the Sundanese family, usually eaten with hot rice, tofu, tempeh (which is still tofu, let’s be honest here…) and krupuk (The Google gods report that these are like shrimp crackers). This is literally the potato salad or side salad equivalent of the Sudanese people. So After doing this research, we were disenchanted with the whole idea of making a “potato” salad, and thus we switched gears. OMAHA! Zighny is the Sudanese version of Ethiopian curry. It’s aromatic and deeply red. This was to be our new adventure. Zighny!
Zighny Recipe: http://mongoliankitchen.com/zighny-ethiopian-curry/
OVERALL COUNTRY SCORE:
Ease of prep and cooking: TWO STARS out of five this meal!
This one was just a lot of spices. Shocking, I know. Kris– Curry? Spices? What madness are you talking about!? Okay, Captain Sarcasm, I get it. But honestly, it was a lot of measuring and adding at the correct times. It’s not a “set it and forget it” sort of meal. So, for that, we give it a two. It’s this incremental nature of curry that makes it tricky. Additionally, coming in on curry paste at your local grocers, you’re gonna wanna look near the Thai food items. Trust us on this one.
Best dish of all time scale: FOUR STARS out of five for Meal!!
Lovely tomato-y (not a word, but you’ll agree it should be) and onion based notes on this curry. Typically curry makes whatever meat that is stewing in it, so very moist and tender– which was exactly the case here. Chicken shined on the center of the dish. The most pleasant surprise was the eggs. Now, as you know, breakfast is my favorite meal of the day. Eggs are seriously a wonderful addition to any and all dishes, it was just unexpected in a curry but non the less delightful. The coriander was a little overpowering, but certainly upped the complexity. Not too shabby, Sudan!
That will bring us to #118!! To which end we have engaged the culinary services of the island nation of Haiti!
Enjoy those PSLs like it’s your job 😉
– L & K