This garlicky aubergine and tomato dip is the most moreish dish I’ve eaten in a long while.
Rich, deeply flavoured and velvety soft, it is delicious spooned onto warm bread.
I had visions of taking the leftovers for my work lunch. However the rest of the family fell upon this dip like a pack of starved hyenas.
I’ll be doubling the recipe next time. Continue reading
Salata de vinete is a traditional Romanian dip or spread that is served with pitta or crackers. I did some research online – even watching a video of Nadia Comenici preparing salata de vinete – before asking my Romanian friend Dan for tips. Continue reading
Cooking the aubergines until they are soft and charred is what gives baba ghanoush its lovely smokey flavour. I achieve this by either roasting the aubergines under the grill or cooking them on the barbeque. Continue reading
Making ajvar to go serve with our Bosnian meal of cevapi and somun was a last-minute decision, when I realised that making proper kajmak took a day and a half (a few hours before dinner).
A flavourful purée of roasted vegetables and garlic, versions of ajvar are made throughout the Balkans. It keeps well in the fridge. Continue reading
For our Ivory Coast meal, I went with kedjenou, a chicken and vegetable dish, cooked slowly in a tightly-sealed pot. There’s no liquid added, and you must shake the pot occasionally to keep it from sticking. Apparently “kedjenou” means to shake in Baoulé – one of the sixty(!) languages spoken in the Ivory Coast. I pretty much followed the recipe on the Whats4eats website, but all the ones I looked at were all pretty similar. Continue reading
Ten More Bites 