Burkina Faso is located in west Africa and might as well be a world away from our last stop on our Tastily Touring journey. Burkina Fasa, formerly the Republic of Upper Volta, is a landlocked country surrounded by Mali, Niger, Benin,Togo, Ghana and Cote d’Ivoire. Usually we don’t mention the capitals of each country we visit, but the name of Burkina’s capital is Ouagadougou, which we love to try to spell without looking at the correct spelling.

Burkina Faso is about 105,000 square miles, approximately the size of Colorado. This west African nation is tropical with warm, dry winters and hot, wet summers. Of the approximately 15,800, 000 people who reside in Burkina 40% are Mossi and the other 60% is a mix of Gurunsi, Senufo, Lobi, Bobo, Mande and Fulani. The official language is French, however over 90% of the population speaks a native Africa language belonging to the Sudanic family. Islam is the main religion with 60% of the population Muslim and 19% Catholic.

Hunter gathers originally populated Burkina as far back as between 14,000-5,000 BCE.
Burkina Faso was once composed of Mossi Kingdoms that eventually became a French protectorate in 1896. Under the rule of the French until its independence in 1960, the Republic of Upper Volta did not come by its current name until 1984 when President Thomas Sankara who named the country Burkina (“men of integrity” from the Moore language) Faso ( “fatherland” from teh Dioula language). Those that reside in this country are called Burkinabe.

Burkina Faso is a mutliethnic nation with almost 60 different ethnic groups. Each region of the country is dominated by different ethnic, cultural and political groups. Further dividing the Burkinabe people is language. While French is the official language and taught in schools, the many who do not attend school do not speak it. Instead there are as many as 60 languages spoken throughout the country.

Naturally, with such a wide variety of ethnicities and languages there is bound to be a wide variety of foods. And, while this is true, the staple foods for most of the country remain the same, even if the ways in which it is prepared or seasoned varies.

The staple is tô which is a paste prepared with millet or corn flour. This thick porridge is served with a variety of sauces. In some regions yams are grown and are a staple while in other regions milk is a staple in the diet. Meat is not a regular staple in the diet of the Burkinabe unless they are wealthy. And, in areas where there is more wealth rice and pasta are added to the diet. One delicacy that we will leave to the Burkinabe are caterpillars.

Take a nice virtual tour of Burkina Faso by clicking here.

Banfora (Celtnet)

Banfora is a region in Burkina Faso, but also the name of cakes that are very similar to Welsh Cakes.

Ingredients

• 500g self-raising flour
• 250g butter
• 200g sugar
• 100g diced pineapple
• 2 eggs, beaten
• a few tbsp milk
• pinch of salt

Directions

1. Sift the flour and salt into a mixing bowl cut the butter into the mixture then rub with your fingers until the mixture resembles fine breadcrumbs.
2. Add the sugar and pineapple and then stir-in the beaten eggs.
3. Mix to a stiff dough and add a little milk if the mixture is too stiff.
4. Tip onto a floured surface and knead lightly before rolling out to 5mm thick.
5. Cut the dough into 6cm rounds then fry on a lightly-greased griddle pan over low heat until the cakes are lightly browned on both sides.
6. Cool on a wire rack and serve sprinkled with cinnamon and icing sugar.

Since I still do not use this measuring system. I used my scale, which weighs in grams as well as ounces, to measure out the ingredients. If you don’t have a scale with both, it is a good investment and not that expensive to purchase one that measurers in both systems.

Bulgaria, a Southeastern European country bordered by Romania to the north, Serbia and Macedonia to the west, Greece and Turkey to the south and the Black Sea to the east, is our next stop as we “tour” the world. Bulgaria is one of 7 countries whose borders lie completely within the region known as the Balkan Peninsula.

The Bulgars, a central Asian Turkic tribe and the local Slavic inhabitants merged to form the first Bulgarian state in the 7th century. Bulgaria has been a historical crossroads situated between Europe and Asia. Many civilizations have flowed through the region which was marked by fierce fighting as well as rich cultural history due to the many people who came and went.

In the 7th century Bulgaria emerged as a state to only have to struggle against the Byzantine Empire and then by the 14th century succumb to the rule of the Ottoman Turks. Northern Bulgaria was free from Ottoman rule in 1878 with the remainder of the country gaining its independence in 1908. Unfortunately, after World War II, Bulgaria became a part of the Soviet Union. Upon the fall of communism and the dissipation of the People’s Republic, Bulgaria began moving towards a democratic government and free market economy.

With a population of 7.37 million people, Bulgaria is the 14th largest European country. Most of the population resides in an urban setting and the most commerce and cultural activities are based in or surrounding Sofia, the capital of Bulgaria. Most Bulgarians are ethnically Bulgarian (84%). The other ethnicities present are Turk and Roma as well as a small percent of others from the Balkan region. The official language is Bulgarian.

Any society that is born in a crossroads is bound to be culturally rich. Bulgaria is just that, culturally rich because of the Thracians, Ancient Greeks, Romans, Slavs and Bulgars (to name a few) who have left behind a bit of their cultures that is now woven into the tapestry of Bulgarian culture. Bulgaria is rich in the art, music and literature. Bulgaria is rich in ancient artifacts such as: The Borovo Treasure, discovered while a field was plowed, dates back to the reign of Odrysian King Cotys I (383-359 BCE). There is the Rogozen Treasure dating back to the 5th and 4th century and consisting of over 150 items that are silver or gold plated. And, there is the Vratsa Treasure which is a collection of artifacts from the grave of a Thracian noblewoman. (Check out this site: Vratsa Regional History Museum)

Bulgaria, rich in culture, has, of course, a diverse cuisine. Bulgaria also has a climate that is hospitable for farming and because of its geography a varied of produce can be grown. Bulgarians eat salads regularly as well as hot and cold soups. Most Bulgarian dishes are oven baked, steamed, or in the form of stew. Lyutenitsa is a popular mixture of tomatoes, eggplant, garlic, pepper, parsley and hot peppers. Lyutenista is a dish that will vary from each Balkan country to the next, but can; nonetheless, a variation can be found. Banitsa is a pastry eaten hot or cold for breakfast and it is served with yogurt. Yogurt is another food that is not only commonly eaten in Bulgaria, but high quality yogurt is produced in Bulgaria. Yogurt is not only a staple food in Bulgaria, but throughout the Balkan region.

Yogurt is extremely beneficial to our health and it is the yogurt that is made in the fashion of Bulgarian or that of the Balkan region that is even better than those highly sugary flavored varieties. We, at myFudo, make this healthier form of yogurt a part of our daily breakfast. Eaten with seasonal fruits, honey and/or granola, yogurt is a very healthy way to start off the day.

These healthier, richer yogurts can be a bit expensive at the market and if you eat it every day you might want to try making your own. You do not need special equipment and we found this amazing tutorial that illustrates how easy it is to make your own yogurt:

How to Make Yogurt: A Step by Step Tutorial by Michael W. Reeps

Yogurt

(This recipe was given to us from a friend who got it from a friend. We are unsure of its origin.)
Ingredients

• 2 ¼ pints of whole milk (organic)
• 2 to 3 tablespoons of already made plain yogurt or home-made yogurt from a previous batch, at room temperature. (Mix the yogurt with a little milk for easier incorporation)

Directions

1. Bring the 2 ¼ pints of milk to just under boiling point and then pour the milk into a glass bowl (Don’t use metal).
2. Let the milk cool to about 104°F. Pour the already made yogurt into the milk carefully without disturbing the skin that may have formed on the surface of the milk.
3. Cover with a cloth, place in a warm location for 8 to 12 hours or overnight.
4. When the yogurt has thickened after 8-12 hours drain the extra liquid and store in the refrigerator.

Brunei Darussalam’s official name is the Nation of Brunei, the Abode of Peace. It is located on the north coast of the island of Borneo, in Southeast Asia and is bordered by the South China Sea and Malaysia. It is in Southeast Asia that we find ourselves as we continue our tastily touring journey.

The Brunei Empire thrived from the 15thcentury to the 17th century. During Brunei’s golden age it controlled the entire island of Borneo and into the Philippines. Chinese and Arabic records show that as early as the seventh or eighth century A.D. an ancient kingdom existed near the Brunei River. After a succession of Empires controlled the area the Brunei Empire emerged to dominate the area.

While the rise of European colonialism and influence in the region disrupted the economic trading flow Brunei was able to survive internal battles. However, it became a protectorate of the British government that maintained internal independence while external interests were controlled by the British. Brunei did not become a fully independent state until January 1, 1984.

The official language of Brunei is Malay while English and Chinese are also spoken. Around 66% of the population is ethnically Malay. The culture in Brunei is derived from the Malay civilization. Brunei culture was influenced by animism, Hinduism, Islam and Europe. Islam took the greatest hold and is the official religion of Brunei. Islam heavily influences the culture.

The food of Brunei shares similarities to the food of Malaysia and other Southeast Asian countries. The meals are spicy and often served with rice and noodles, which are staple foods in the Bruneian diet. Beef is expensive so fish is a staple protein. And, due to religious belief pork is not eaten and alcoholic beverages are banned. Chinese and Indian foods are woven into the culinary tapestry of Brunei as well.

The following recipe calls for pandan leaves, which can be found at Asian markets. Pandan leaves come from a tropical plant called Pandanus amaryllifolius. The leaves are used in Southeast Asian cooking to enhance flavor. They have a bit of a nutty flavor and are used in many rice dishes and cakes.

Black Rice Pudding (Bubur Ketan Hitam)
Recipe from Asianrecipe.com

Ingredients
1¾ cup black glutinous rice
2 pandan leaves
5 cups of water
½ cup palm sugar syrup
Pinch of salt
1½ cups fresh squeezed thick coconut milk

Directions

1. Rinse rice thoroughly for 2 minutes under running water. Drain well. Put 5 cups of water, rice and pandan leaves into a heavy stockpot. Simmer over medium heat for approximately 40 minutes.

2. Add palm sugar syrup and continue to cook until most of the liquid has evaporated. Season with a pinch of salt. Remove from heat, allow to cool. Serve at room temperature, topped with a swirl of fresh squeezed creamy coconut milk.

3. Helpful hints: As fresh coconut milk turns rancid fairly quickly, a pinch of salt is usually added to the milk to preserve it for a few hours.

The British Indian Ocean Territory is our next Tastily Touring stop. And, once again we are in a part of the world that is uninhabited. The BIOT also known as the Chagos Islands is an overseas territory of the United Kingdom that consists of six main island groups that comprise the Chagos Archipelago. There are about one thousand tiny islands with 23 total square miles. The largest island is home to a UK/US joint naval support facility. The remaining islands are uninhabited.

BIOT is located in the Indian Ocean between Africa and Indonesia. These islands were charted by Vasco da Gama in the early 1500’s and then claimed by France, becoming a possession of the Mauritius. Eventually agricultural workers (some of them slaves) were brought to the islands to work plantations. These workers were eventually known as Chagossians.

In 1810 the United Kingdome captured Mauritius and France gave over the territory in the Treaty of Paris. By the 1970’s the agricultural workers were relocated to Mauritius and Lawsuits were also filed by the islanders seeking the right to return to the territory, which was denied and by 2004, on the largest island of Diego Garcia the joint naval facility almost 4000 UK and US military and civilian personnel resided on the island.

Information regarding foods eaten by the Chagossians is not readily available so since the BIOT is a territory of the UK we decided to go with one of our favorites for breakfast or far an afternoon tea. Scones with jam are a perfect breakfast or snack choice. They are especially good with fresh, homemade strawberry jam as it is that time of year when strawberries are plentiful. Try them with a bit of clotted cream for a completely British experience.

Scones (Alton Brown)
Ingredients
2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
4 tablespoons butter
2 tablespoons shortening
3/4 cup cream
1 egg
Handful dried currants, cranberries or raisins

Directions

1. Heat oven to 375 degrees.
2. In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit.
3. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown

Clotted Cream (Alton Brown)
Ingredients
2 cups pasteurized (not ultra-pasteurized) cream

Directions

1. Set a coffee filter basket, lined with a filter, in a strainer, over a bowl.
2. Pour the cream almost to the top of the filter. Refrigerate for 2 hours.
3. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.

Make sure you use pasteurized cream NOT ultra-pasteurized. The recipe is not going to work if you use ultra-pasteurized. Also, there are other recipes that are more traditional and the cream is cooked in the oven at a very low temperature for a very long time. We like this recipe during warm weather so that we do not have to leave the oven on for longer than it takes to bake the scones.
Click here for directions on how to make strawberry jam.

Photography Data:
Featured Photographer
Daniel Gilbey
ApertureFNumber: f/5.0
Make: Canon
Model: Canon EOS 5D
ExposureTime: 1/15
FNumber: 5/1
ExposureProgram: 3
ISOSpeedRatings: 100
MeteringMode: 0
Flash: 16

Brazil has the largest population in Latin America and ranks fifth in the world. It is currently the fifth largest economy in the world and is home to the Amazon Rainforest and is a popular location for tourism. Most of the 190 million Brazilians live in the south-central area, which includes the cities of Sao Paulo, Rio de Janeiro, and Belo Horizonte. Brazil is the only Portuguese-speaking country in the Americas.

Brazil’s impressive Atlantic Ocean coastline is 4, 655 miles long and it is bordered on the north by Venezuela, Guyana, Suriname and French Guiana. Brazil is bordered by Colombia on the northwest and by Bolivia and Peru in the west. Argentina and Paraguay border Brazil in the southwest while Uruguay borders the south. Brazil, amazingly, borders all South American countries except Ecuador and Chile.

Brazil was given to Portugal as part of the Treaty of Tordesillas in 1494; however the first person to officially claim Brazil for Portugal was Pedro Álvares Cabral. The Portuguese settled Brazil in the 1500’s and it remained a colony for three centuries. The initial settlers were simple people looking to find natural resources to trade. They weren’t as interested in conquering and exploring as the Spanish in other South American colonies. The name Brazil comes from an Amerindian word Brasil, which describes a dark rosewood. This wood became the main export for many years but the exportation of Brasil wood was banned in 1968.

Brazil is rich in natural resources such as iron, tin, aluminum, gold, platinum, copper and coal. Agriculturally rich, Brazil exports coffee, soybeans, wheat, rice, corn, sugarcane, cocoa, citrus and beef. Brazil is culturally rich as well. Many of the European settlers in Brazil intermarried with native Indians and slaves creating a diverse ethnic environment that gives Brazil a vibrant culture to this day.

The food you will discover in Brazil varies from region to region, but the national dish of the country is feijoada. Each Brazilian puts their own touch on this meal, making it their own, making it a perfect national dish for a country with so much diversity.

We could not pass on this dish even though the weather might be too warm for such a hardy meal. It is a very convenient meal and you, like all Brazilians can make feijoada your own by adjusting it to suit your taste. This one dish with many interpretations truly represents one country with many diverse ethnicities.

Feijoada (Found at Celebrate Brazil)
Ingredients

Raw bacon – 3 strips
Onions – 2 small to medium size
Garlic – 3 cloves or you can substitute 1 teaspoon garlic powder
Smoked sausage – 1 pound
Boneless beef – 1 pound
Stewed tomatoes with juice – 14 ounce can
Hot water – 1 cup
Yellow mustard – 1 Tablespoon
Canned black beans with juice – 4 cups
Salt and pepper to taste

Make the stew:

1. Cut the raw bacon strips into large pieces and fry them at medium-high heat setting in a large pot for about 3 minutes. Don’t let them stick to the bottom of the pot.

2. Reduce the heat setting to medium.

3. Dice the onions, peel and chop the garlic, and add both ingredients to the pot with the bacon. Cook until the onions become soft, which is about 3 minutes.

4. Cut the beef and sausage into bite-size pieces and add them to the pot.

5. The meat should be cooked until all sides of the meat are browned.

6. Add the stewed tomatoes and juice, water, mustard, and salt and pepper to your desired taste.

7. Turn the temperature setting down to simmer and cover the pot.

8. Cook the entire stew for about 45 minutes. Stir it often to meld the flavors.

9. Add water if the consistency is too thick for you. Don’t add more than 1/4 cup of water at a time.

10. After the stew has cooked for 45 minutes, add the black beans and juice and stir.

11. Return the cover to the pot and cook for another 10 minutes.

Photography Data:
ApertureFNumber: f/5.6
Make: NIKON CORPORATION
Model: NIKON D3100
ExposureTime: 1/125
FNumber: 56/10
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 10/10
MeteringMode: 2
LightSource: 0
Flash: 0
FocalLength: 500/10

Bouvet Island is our next destination in our tastily touring series. Bouvet Island is an uninhabited, Antarctic islet. It is one of the world’s most isolated islands and lies almost 1500 miles south west of the Cape of Good Hope (Southern Africa) and about 1000 miles north or Antarctica. The center of Bouvet Island is an ice-filled crater of an inactive volcano. Because of its volcanic origin the island is rocky with cliffs surrounding the coast. Ice covered and rocky make landing on Bouvet Island challenging.

Bouvet Island is a dependent territory of Norway and is not subject to the Antarctic Treaty, which is basically an agreement first established in 1961. The treaty has been signed by 49 nations that agree to keep Antarctica as a scientific preserve, banning military activity on the continent.

The French navigator Jean-Baptist-Charles Bouvet de Lozier discovered the island in 1739.

Expeditions by the Germans and the Norwegians occurred between Bouvet Island’s discover and the 1920’s when Norway claimed the island, hoping to make it a whaling station. In 1971 Norway declared the island a nature preserve.

The harsh climate of Bouvet Island has limited the amount of vegetation to lichens and mosses. Seals, seabirds and penguins reside on the island. It has been labeled IBA (Important Bird Area) by Bird Life International, an organization promoting the preservation of the bird populations of the world.

So, what food could we possible share that would be appealing when on an expedition to an island that looks like an iceberg? How about a warm serving of bread pudding? Sweet and delicious, bread pudding is the kitchen sink of desserts. You can add anything you have on hand.

Take a peek at Bouvet Island, and then tell us what you would want to eat if you were on an expedition to Bouvet Island?

Bread Pudding (Adapted from Paula Dean)

Ingredients

2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed brioche or Challah, allow to stale overnight in a bowl
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup slivered almonds (plus extra for garnish)
1 cup raisins
¼ cup brandy
Pistachios , chopped(optional, had them on hand), for garnish
For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy

Directions

1. Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
2. Mix together granulated sugar, eggs, and milk in a bowl; add vanilla and brandy. Pour over cubed bread and let sit for 10 minutes.
3. In another bowl, mix and crumble together brown sugar, butter, almonds and raisins
4. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

Bouvet Island is our next destination in our tastily touring series. Bouvet Island is an uninhabited, Antarctic islet. It is one of the world’s most isolated islands and lies almost 1500 miles south west of the Cape of Good Hope (Southern Africa) and about 1000 miles north or Antarctica. The center of Bouvet Island is an ice-filled crater of an inactive volcano. Because of its volcanic origin the island is rocky with cliffs surrounding the coast. Ice covered and rocky make landing on Bouvet Island challenging.

Bouvet Island is a dependent territory of Norway and is not subject to the Antarctic Treaty, which is basically an agreement first established in 1961. The treaty has been signed by 49 nations that agree to keep Antarctica as a scientific preserve, banning military activity on the continent.

The French navigator Jean-Baptist-Charles Bouvet de Lozier discovered the island in 1739.

Expeditions by the Germans and the Norwegians occurred between Bouvet Island’s discover and the 1920’s when Norway claimed the island, hoping to make it a whaling station. In 1971 Norway declared the island a nature preserve.

The harsh climate of Bouvet Island has limited the amount of vegetation to lichens and mosses. Seals, seabirds and penguins reside on the island. It has been labeled IBA (Important Bird Area) by Bird Life International, an organization promoting the preservation of the bird populations of the world.

So, what food could we possible share that would be appealing when on an expedition to an island that looks like an iceberg? How about a warm serving of bread pudding? Sweet and delicious, bread pudding is the kitchen sink of desserts. You can add anything you have on hand.

Take a peek at Bouvet Island, and then tell us what you would want to eat if you were on an expedition to Bouvet Island?

Bread Pudding (Adapted from Paula Dean)

Ingredients

2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed brioche or Challah, allow to stale overnight in a bowl
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup slivered almonds (plus extra for garnish)
1 cup raisins
¼ cup brandy
Pistachios , chopped(optional, had them on hand), for garnish
For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy

Directions

1. Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
2. Mix together granulated sugar, eggs, and milk in a bowl; add vanilla and brandy. Pour over cubed bread and let sit for 10 minutes.
3. In another bowl, mix and crumble together brown sugar, butter, almonds and raisins
4. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

Our next stop on our world tour is Botswana, a land-locked country situated on the southern tip of the African continent. It is surrounded by Angola, Zambia, Zimbabwe, South Africa and Namibia. Botswana is mostly subtropical and is primarily desert and savanna. With a subtropical climate and terrain that is mostly desert or savanna; Botswana boasts some of the continents best wildlife areas with almost 40% of the country appropriated for national parks, reserves and wildlife management areas.

Most people have heard of “Bushmen”. They have lived in Botswana for thousands of years. Bantu peoples lived in the area about two thousand years ago and then the Tswana arrived around three hundred years ago. In 1885 the area became a British protectorate called Bechuanaland. It was in 1966 when the country gained independence that “Botswana” was adopted as its name.

Botswana has a thriving economy, one of the best on the entire African continent. Diamond mining is a primary source of income and tourism has become increasingly important as people from around the world travel to Botswana to view the amazing wildlife.

There are over 2 million people living in Botswana. Over 70% of the people are ethnically Tswana. English is the official language and Christianity is the dominant religion. The emphasis on a nonethnic government and policies has served Botswana well. And, while there may have been some discrimination against minority tribes, it seems that Botswana has avoided the pitfalls of tribal feuding in order to create a more democratic and peaceful society.

The staple food of Botswana is porridge made of either sorghum or corn meal. It is eaten in the morning as a thin, soupier version of the heavy, thick version called bogobe that is eaten at the midday meal and usually served with meat. Seswaa is a simply prepared dish of simmered beef that is pounded with salt and served over bogobe. Seswaa is a traditional meal.

Water melons, marula and lerotse (another melon) are grown in Botswana. Factories produce soft drinks (Fanta and Coca Cola). And, in some areas of the country people enjoy morama (root vegetable) and mopane worm…a grub that looks like a furry caterpillar which is dried, fried or boiled.

Since our local grocer had just run out of mopane (darn) we settled on making one of the more popular and appetizing dishes served in Botswana: Seswaa served over bogobe.

Note: The photos were taken of this meal in an appetizer form. It was just more fun to photograph in that manner then to heap a plate with bogobe and beef. I made the bogobe a bit thicker to form the scoop shape.

Seswaa

Ingredients

3 lbs. bone-in beef chuck
Salt and pepper to taste
1 tbsp. oil
1 small yellow onion, chopped

Instructions

1. Place the beef, the onion and seasoning in a saucepan. Cover with water and cook about 2½ hours until soft.

2. Drain liquid* and pound the meat until flaky. Remove the bones. Serve with corn meal or sorghum porridge.

Note: I saved some of the liquid and made gravy. This is an easily prepared meal when using a crock pot.

Photography Data:
Featured Photographer
Camille A.
Sony DSC-H50
F 3.2
RGB Color Space
Exposure Time 1/100

It is time for another Tastily Touring post. I had a full post written when I opened the newspaper at the beginning of April and I saw an aerial photo of a street that looked as if it had been painted red. Reading further I learned that what made the main street of Sarajevo, Bosnia and Herzegovina, look red was not paint, but the 11,541 red chairs that were placed there to commemorate the Sarajevans that were killed in the longest siege in modern history.

The red chairs are a hard, cold visual reminder of the human cost of war. Of the 11,541 chairs, 1,600 were small ones, for children. More than 50,000 Sarajevans were wounded and over 100,000 people were killed throughout the country during the Bosnian War (April 1992-December 1995). The red chairs were placed on the main street through Sarajevo to commemorate the 20th anniversary of the conflict.

We have reached Bosnia and Herzegovina on our Tastily Touring adventure. It wasn’t my intention to bring this part of Bosnia and Herzegovina’s history to the forefront of the post, instead I wrote about its rich political, religious and cultural history. Nor was it my intention to write a personal post, but alas, I could not help but scrap the original text because the newspaper article made me recall some important memories.

I remembered the images of the Bosnian War on the nightly news and the heart breaking reports of the horrors of that war. My husband was deployed to Bosnia. It was our first separation and I will admit that I was not the stoic military wife I was told I should be, however, I learned and I grew from the experience. Most importantly I recalled a very touching personal moment I had with a family fleeing from the conflict through the help of a US agency.

I was traveling and I happened to be sitting on an airplane next to a family that was displaced from the Bosnian War. They had a small child. In some way we communicated. I noticed the child looking at my uneaten package of pretzels so I offered them to him. The father smiled and the mother “asked” if I had children by motioning to her child and my stomach. I replied that I did have one child (at that time) and she took her napkin and drew a face on it. I understood and I took out a photo of my eldest son. I felt quite guilty showing them a picture of my child smiling as he sat in the grass playing with his toys. The mother looked, nodded and smiled with both hope and sadness in her eyes. I immediately counted my blessings, vowing to (a) treasure every moment with my family and (b) refrain from griping over the little stuff. That family, in one short period of time, taught me one of the most valuable lessons of my life.

I cannot fit, in this post, the history of Bosnia and Herzegovina as I had written it. I can tell you that the country has a rich and diverse history. And I urge you to read more about its amazing history at History of Bosnia Herzegovina. For visual images of Bosnia and Herzegovina click here.

Author’s Note: It has come to my attention that it might be insensitive to include a recipe with a post that relays a story that is tragic. Food transcends all barriers; cultural, linguistic and political. Through food I share stories and information. Food brings us together as humans.

It is a major factor in all of life’s milestones, to include death. For many of us it is comforting, hence the term “comfort food”. myFudo is a food blog. I write about everything under the sun; history, personal stories, current events. Isn’t that what you do when you gather around your kitchen table? Do you not talk of everything and anything with your loved ones as you share a meal? I apologize if adding a recipe to a post may seem insensitive. It is not our intention. Instead we hope that you will embrace that we are a “kitchen table” complete with food and a diverse and varied conversation.

Baklava Bosnian-Style (Ridvana Perdue)

Ingredients

12 oz frozen phyllo dough
3 cups ground walnuts
3/4 cup plain bread crumbs
6 cups granulated sugar
3 tablespoons butter

Directions

Thaw the frozen phyllo dough.

Melt the butter in a small bowl.

Preheat the oven to 350°F.

Place a set of four to six sheets of phyllo on the bottom of a 9″x13″ pan greased with additional butter.

Cut or fold the sheets of phyllo to fit. If they are thin or stick together, you can add a layer or two. Press the phyllo down a bit with your full hand.

On top of the phyllo dab butter until the surface is about half covered. Sprinkle on about 6 tablespoons of ground walnuts, then about 1 ½ tablespoons plain bread crumbs, making a thin layer over the phyllo.

Over the phyllo and filling add more layers of phyllo and filling, pressing down a bit with your hand after each layer of phyllo.

Finally add one more layer of phyllo on top.

Press down the last layer a bit more firmly. Next cut the uncooked baklava into pieces. Bake in the oven for 40-45 minutes until it is a medium brown.

While the baklava finishes baking place the sugar with 4 cups of water into a saucepan and boil, stirring gently until the sugar is dissolved and the syrup is a light yellow color.

While the baklava and syrup are both hot gently pour the syrup all over the baklava being sure to cover each piece. Allow to cool before serving.

Photography Data:
Featured Photographer
Mark Stout
ApertureFNumber: f/22.0
Make: NIKON CORPORATION
Model: NIKON D200
ExposureTime: 10/1250
FNumber: 220/10
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 30/10
MeteringMode: 3
LightSource: 0
Flash: 0
FocalLength: 660/10

We last visited Bhutan, a landlocked country in Asia. Today we visit another landlocked country, but this time we find ourselves in central South America. The country of Bolivia, Plurinational State of Boliva, is bordered by Brazil to the north and east, Paraguay and Argentina to the south, Chile to the southwest and Peru to the west.

Bolivia is named after Simon Bolivar, the freedom fighter who helped Bolivia gain independence from Spanish rule in 1825. Prior to the arrival of the Spanish and European colonization the Andean region of Bolivia was a part of the Inca Empire. But, when the Spanish colonized the region it was referred to as Upper Peru and was only renamed Bolivia after 16 years of fighting (from 1809-1825) when independence was won.

While Bolivia is a Democratic Republic, its history is full of strife. Over 200 coups, counter-coups and economic instability define the rocky history of Bolivia’s beautiful landscape which includes the majestic Andes Mountains in the West to the Eastern Lowlands that are within the Amazon Basin. It is unfortunate, though, that because of Bolivia’s political instability it has lost more than half it land since 1825. The economic and political environment of Bolivia has been anything but idea. Few hold the power and the indigenous population lives in poverty.

The Bolivian people are quite varied and include Amerindians, Mestizos, Europeans and Africans. The official language is Spanish while over 30 other indigenous languages are spoken, indicating the large native population. The diversity of its people has attributed to a rich culture and has greatly influenced the arts and cuisine of Bolivia.

A prominent visual reminder of the indigenous Andean population is the skirt called pollera and the bowler hat worn by the women. The Spanish forced the native women to wear a peasant skirt that has now become a symbol of pride for the women to wear. The bowler hat was brought to Bolivia by the British and depending on the tilt of the hat one can determine a woman’s marital status.

Bolivian cuisine combines Spanish cuisine with the traditional, native foods and local ingredients. When other Europeans immigrated to Bolivia they brought with them the influences of their cuisine (German, Italian, Basque and Polish). The staple foods of the Bolivian diet are corn, potatoes, beans, rice, beef, pork and chicken.

Trivial fact: Many Americans are familiar with the movie Butch Cassidy and the Sundance Kid which starred Paul Newman and Robert Redford (1969). The movie was based on the life of two very real western outlaws who met their end in Tupiza, Bolivia while attempting one more heist before supposedly settling down to become cattle ranchers.

Coconut Pudding (Recipe from BoliviaBella.com)
We love this recipe found at Bolivia Bella. The insight regarding the ingredients is quite helpful to creating an authentic Bolivian budin de coco.

Ingredients

1 liter of milk
1 grated coconut (about 1 lb.)
1 pound of sugar
1/2 cup of cornstarch
Ground cloves
Ground cinnamon

Alternatives

In Bolivia you either have whole milk or skim milk and the whole milk is really creamy and the skim is not so skim (not as watery as skim milk in the US – skim milk in Bolivia is like whole milk in the US). Try to use whole milk for full flavor.

Although grated fresh coconut is always preferable, if you must use dried shredded coconut. Try your local health food store to find wide-cut shredded coconut.

In the US most sugar is made from beets but in Bolivia it’s usually made from sugar CANE. There is a difference in flavor, although slight.

Directions:

1. In a pot boil 3/4 of the milk and the coconut along with the cloves and cinnamon. Once this is boiling, add the sugar and cook on low heat for 10 more minutes. Strain.
2. Cook the liquid that remains after straining in a pot, adding the remaining 1/4 of the milk and the cornstarch (previously diluted in a tiny bit of water so it won’t clump).
3. Continue to cook and stir constantly until the mixture thickens.
4. Remove from heat, cool completely, serve in a glass or bowl topped with whipped cream and powdered cinnamon.

Photography Data:
Featured Photographer: S. Bell
ApertureFNumber: f/8.0
Make: Canon
Model: Canon EOS 40D
ExposureTime: 4/10
FNumber: 8/1
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 3/1
MeteringMode: 2
Flash: 16
FocalLength: 60/1