The best part of trying new ethnic dishes is the unknown. Most of the time, when we want to recreate a new cuisine, it’s based on a version we’ve had before or at least something close to it. Of course, there are those times when you don’t have the opportunity to do a taste test, and you run on the idea that if all of the ingredients taste good on their own, there’s no reason why they won’t work well together. That’s usually all you need to know when you’re cooking. The rest will fall into place. There can also be a desire to steer away from ethnic dishes that require what seem like one-time use ingredients. (There’s still a full bottle of pomegranate molasses in the fridge from a late summer recipe, but it will be used again very soon! Just you wait and see.) We like to either choose dishes with ingredients we can use again or with ingredients we already have. It makes the venture much easier.
The time had come again for another dinner party with old coworkers, and the theme was food of East or West Africa. The continent is a very …Continue Reading »