Passport And Plate World Nomads Recipes From Around The .

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Passportand PlateWorld NomadsRecipesfromaround the worldTravelCookbook: Country 1

ContentsAfricapg 04Morocco:Fragrant Fish Taginewith Saffron & OlivesThe Americas05pg 08Ecuador:Cazuela De Verde ConPescado / Fish & GreenPlantain Cazuela09Mexico:Mole Negro / OaxacanChocolate-Chili SauceJamaica:Jamaican-Style Pork& Apple PattiesUnited States ofAmerica:I Dolcetti Al Limone /Meyer LemonBundt Cake Asia2 : CountryMyanmar:Holy-Snake-ApprovedRoasted Eggplant SaladSpicy Crab Curry31Philippines:Dinuguan / Filipino PorkBlood Stew34Yema Balls371215Thailand:Steamed Turbotwith Som Tam43Dokmai / Crepe-FriedFlowers46pg 21Indonesia:Sate Lilit Ayam / ChickenSatay with Base GedeSri Lanka:The Perfect Pol Sambol –Two Ways59Singapore:Bak Kwa / ChinesePork Jerky18China:Chairman Mao PorkJapan:Nikujaga / Japanese-StyleBeef and Potatoes Bowl 284025VietnamCá Cơm Kho Khô / StickyClay Pot Whitebait 49pg 52India:Surul Poli &Badham KheerTuscan Besan LadduEuropepg 65France:Farmhouse Fig &Chèvre Tart withBlackberry Balsamic66 Italy:Paola’s Malfatti / Spinachand Ricotta Dumplings69Middle East:Asian Subcontinent2262 pg 72Iran:Fesenjoon /Pomegranate & WalnutChicken Stew 73Khoresht Bademjan withTahdig / Persian EggplantStew with Beef76United Arab Emirates:Shorbat Adas / MiddleEastern Red Lentil Soup7953 56Winning recipes

Passport & Plate: A JourneyThrough FoodOne of the amazing things aboutfood is its ability to transport us tothe far corners of the globe, to placeswe’ve never heard of, and placeswe’ve only ever dreamed of. Throughour Passport & Plate program, WorldNomads has been making thosedreams a reality.In 2014, we sent Elena, Sofia, and Tri to Italy, oneof the great cultural cornerstones of our world.In 2015, it was Lindsay, Mahsa, and Suresh’s turnto head to Sri Lanka. That tiny island paradisedoesn’t receive nearly the attention it deserves.We saw some amazing scholarship entries. Therecipes and stories say more about the WorldNomads community around the world than weever could.What's in this recipe book?For this cookbook, we collected twenty fourof our favorite recipes from the 2014 and2015 Passport & Plate program. It’s a fantasticcollection. Our Nomads community broughtus dishes from Myanmar, France, Bangladesh,and almost anywhere else you can think of. Bestof all, each recipe is accompanied by gorgeousphotography and incredible stories from aroundthe world.We hope this book inspires you. Whether it’s toget into the kitchen, head down to the market,or to take off and chase that food dream you’vealways had, World Nomads is behind you.World Nomads Cook Book 3

Destination: AfricaThe cradle of civilization, Africa’s amazing diversity hasinfluenced cooking the world over. None more so than therich flavors and simple methods of North African cuisine andit’s signature dish – the tagine.4 : Country

Moroccan FlavorsBy Lucille Yvette in MoroccoI knocked on the door to the cooking quarters ofour Essaouiran Riad to request some mint tea, andwas warmly greeted by Kassim who ushered meinside. “Please, this is your home.”Simmering away over the gasstove were two fish taginesfor Kassim and his boss. Theoceanic, spicy scents emanatingfrom the conical lids pervadedthe entire kitchen and flirtedwith my soul.A small plate of sumptuousstew was cooling on the tableand, within moments, Kassimhad a fork in my hand offeringa taste of his dish with humblegenerosity. Overwhelmedby the gesture and salivatingat the prospect of trying ahome-cooked version of thisquintessential Moroccan meal,I tucked in.The flesh was meaty andsubtle in flavor, perhapsswordfish, and wasaccompanied by roughlychopped potatoes, carrots,lemon, and an abundance ofcoriander and spices. I askedKassim what type of fishhe had used and he replied:“fish caught from my family”,pointing towards the coast.I realized from his discerningreply that it didn’t matterwhat type of fish it was, butthat it was fresh, local, andtypical to this region. Theingredients are necessarilycheap, but the flavors havedepth, and the dish embodiesthe colors and textures of alively culture steeped inhistory and religion.Kassim asked eagerly: “Youlike?” I explained this was thebest tagine I had tried andafterwards, wandered downto the harbor, passed thewhite-washed homes with blueshutters, through the souks,to the trawlers and dinghyshuddled together where thefish had arrived this morning.The people of Essaouira wereclearly in tune with their sea andintent on enjoying its offerings.On a two-week food, cultural,and religious exploration ofMorocco, this interaction hada real impact on me – bothdue to Kassim’s kindness in hisoffering, but also the insight itgave me into the food cultureof this region, which I felt aparticular connection to givenmy upbringing in a smallcoastal town and inherentlove of seafood.Africa: Morocco 5

Fragrant Fish Tagine with Saffron & Olives6 Africa: Morocco

Fragrant Fish Tagine withSaffron & OlivesRecipe: Lucille YvetteServes: 4 Cooking time: 45 mins Preparation time: 30 minsIngredients2 carrots, roughly chopped1 brown onion, finely chopped1 tsp. preserved lemon,finely chopped8 large cherry tomatoes, halved750ml fish stock8 small new or chat potatoes,cut lengthways into quarters4 medium-sized fillets offirm white fish (Ocean Perch,Mahi Mahi, Kingfish, Blue-EyeTrevalla), cut into large chunksHandful of small black olives3 tbsp. extra virgin olive oilSalt and pepperChermoula:½ large bunch coriander,roughly chopped3 cloves garlic, finely chopped1 tsp. ginger, finely chopped1 tsp. freshly-ground cuminseeds (or ground cumin)1 red finger chili, seeded4 tbsp. extra virgin olive oil1 ½ tsp. sweet paprika1 tsp. salt1 lemon (juice only)1 tsp. saffron strandsTo serve:Fresh coriander leaves1 red finger chili1 green finger chiliBread or couscousMethod1. Blend all the ingredients for the chermoulain a food processor until smooth.2. Heat oil in large heavy-based pan overmedium heat.3. Add onion and fry gently for 5 minutes.4. Add carrots and fry for further 3 minutes.5. Add 1/3 of the chermoula, the preservedlemon, the tomatoes, and the stock, bringto the boil and then simmer for 15 minutes.7. Add the remaining chermoula and the filletsof fish so they are submerged in the liquid,and simmer for 6 minutes covered (or untilfish is just cooked and tender).8. Season with salt and pepper and add olives.9. To serve, spoon tagine into bowls andgarnish with fresh coriander and finely-slicedred and green finger chilies. Serve with breador couscous.6. Add the potatoes and simmer for a further15 minutes, covering with lid of tagine.Africa: Morocco 7

Destination:The AmericasCorn, beans, squash, tomatoes, potatoes, chocolate,peppers, avocados, and pineapples – imagine trying to cook(or eat) without all the foods that originated in The Americas.8 : Country

Cecilia s CazuelaBy Santiago Rosero in EcuadorIt was 1983. It was night. I wastraveling with my parents aroundManabí, a province of Ecuador wellknown for its magnificent beachesand delicious seafood. The car had amalfunction and we got stranded inthe middle of the road.The damage was severe and we had nothing todo until the next day. As we settled in for thenight and began to drift off to sleep, someoneknocked the window next to my father. It wasa farmer in his 40s, with a flashlight in onehand and a machete in the other. He offeredmy parents a place to stay at his home, and myparents agreed.The house was about two hundred meters fromthe road, deep into the trees. The man lit theway with the flashlight and, with the machete,cut branches impeding our way. At the house – ared walled house of a single space – was Cecilia,Carlos Zambrano s wife. We soon learned theirnames and met their three children: Jonás,Aurelio, and Melisa. Cecilia stoked a little fire pitand Carlos showed us where we were going tosleep: a little corner where there was a rush matand two blankets.We sat around the fire, and Cecilia put somerough clay smoky pots in our hands. "What is thisthat smells so good?" asked my mother beforeeven tasting the first spoonful. "It s a cazuela depescado" said Cecilia. “We made it today forJonás' birthday.”My parents have tried the cazuela – a dishoriginally from the countryside in the coast ofEcuador, but later became urban and popular– several times before, but they swore thatCecelia’s was unique.They immediately knew that its taste was dueto cooking with firewood, and the fact that theZambranos had practically all the necessaryingredients in their backyard. My mother askedCecilia for her recipe.We slept quite well. The next morning, amechanic fixed the car and we were able tocontinue our journey. I was five years old whenthat happened. I vaguely remember certainscenes, the dancing orange light of the fire, thedeformed shadows of the children projectedagainst the reed walls. But my parents rememberthat night perfectly. They often refer to it as "amoment of infinite generosity," and since then,they’ve adopted Cecilia s cazuela de pescadoas the dish of the great welcome moments.Every time I return to Quito, or whenever I'mpassing by, my parents receive me with a plato decazuela. I learned to make it when I was 18.The Americas: Ecuador 9

Cazuela De Verde Con Pescado / Fish & Green Plantain Cazuela10 The Americas: Ecuador

Cazuela De Verde Con Pescado / Fish& Green Plantain CazuelaRecipe: Santiago RoseroServes: 2 Cooking time: 30 mins Preparation time: 50 minsIngredients2 green plantains200g dorada (or hake or tuna)1 medium red onion, chopped1 medium green pepper, diced1 small tomato, chopped2 garlic cloves, chopped50g peanuts3 tbsp. achiote(Annatto seed) oil1l fish stock2 tbsp. finely minced cilantro1 tsp. oreganoSalt, pepper, and cuminMethod1. Heat the achiote oil in a large pan overmedium heat and sauté the chopped onion,tomato, green pepper, garlic, oregano(refrito) and seasoning (salt, peper, cumin)until soft and fragrant. Remove from heatand let cook slightly.2. Peel the plantains, chop them roughly, andblend them in a food processor with half ofthe fish stock. Add the mix to the half of therefrito, and mix until well-blended and mostlysmooth. Add little by little the rest of thestock to keep the whole mix thick but elastic.4. Season the fish (salt, pepper, cumin) andsauté it slightly in another pan with theother half of the refrito (2-3 minutes).5. Preheat the oven (180 C/ 350 F). In a clay pot,put the plantain mix, then the sautéed fish,and cover it with the peanut cream. Bake itfor 15-20 minutes or until golden and gratin.6. Serve warm with lime slices and freshlychopped cilantro (can be eaten withwhite rice).3. Blend the peanuts with a little bit of water,or half-water-half-milk to make a soft cream.Season it and boil for 5 minutes.The Americas: Ecuador 11

Aztec HealingBy Rachel Glueck in MexicoLast fall, I found myself wandering the streets ofMexico’s culinary capital, blissfully entangled withmy fiancé, Noel – a native Aztec healer. It was therein the chaotic, grimy marketplace of Oaxaca that Ihad my first taste of mole negro.In that moment, the essence ofthe Oaxacan spirit manifestedon my palate: rich, complex,brimming with history, androiling with revelry. If there isone spot in Mexico renownfor vibrant festivals that blendnative and European heritage,it’s Oaxaca. And, withouta doubt, mole negro is theculinary icon of this WorldHeritage City.There’s a celebration every dayon the streets of Oaxaca – oflife, love, marriage, death, andeverything in-between. Molespeaks to it all.It was Vicky Hernandez – anOaxacan native and myinstructor in Pre-Hispaniccooking – who taught meto make mole negro. Asshe walked me through thesubtleties of creating anauthentic sauce, she infusedthe dish with the anecdotalwisdom of her people.Vicky invited us to try hermother’s mole at a celebrationof Señor del Rayo in her villagethe following weekend. Noelexplained that Señor del Rayowas a Catholicized versionof the native celebration ofTlaloc, the Aztec lord of rain.Once the sermon had finishedand we’d all paid our respectsto the Virgin de Guadalupe(or Tonantzin to the Aztecs),solemnity came to a screechinghalt. The revelry began.Twelve-year-old boys ran backand forth serving beers to thethirsty crowd, while a bottleof mezcal was passed around.A monstrous vat of molesimmered at the back of thehouse. The band struck up andwe swung our hips to salsa andcumbia alongside our hosts.Young girls and diminutive,straight-faced grandmothersfollowed me in a limbo line,along with all but the mosttimid of villagers.With mole in my belly andmezcal whispering on mylips, writhing to modernrhythms for the sake of anAztec-cum-Christian deity,I felt, for a moment, every bita Oaxaqueña.12 The Americas: Mexico

Mole Negro / Oaxacan Chocolate-Chili SauceThe Americas: Mexico 13

Mole Negro / OaxacanChocolate-Chili SauceRecipe: Rachel GlueckServes: 10-12 Cooking time: 2 hrs Preparation time: 30 minsIngredients6 dried chilhuacles chilies6 dried mulato chilies6 dried pasilla chilies3 dried chipotle meco chilies1 onion, sliced1 head of garlic, peeled clovesseparated5 tbsp. vegetable oil1 plátano macho (large banana),peeled and sliced3 slices of “pan de yema” (orsubstitute thick slices of soft,white bread)1 tbsp. peanuts1 tbsp. walnuts20 almonds4 tbsp. of raisins1 tsp. of thyme2 tbsp. of oregano10 whole black peppercorns10 cloves½ tbsp. of cinnamon4 tbsp. of sesame seeds10 Roma tomatoes5 tomatillos125g dark chocolate8 cups of chicken stock2 tbsp. sugarSaltMethod1. Slice all the chilies and remove all seeds andveins. Take care not to burn yourself with theseeds. Wash and soak chilies in hot water for10 minutes.2. Fry chilies, onion, and garlic in a dry pan(no oil – this is called asado).3. Fry each of the following ingredientsseparately with a tablespoon of oil: plátanomacho (large banana), slices of bread,peanuts, almonds, and walnuts. Place allthese ingredients in a bowl along with theraisins, thyme, oregano, black peppercorns,cloves, and cinnamon.4. Fry the sesame seeds dry (asado) with salt (toprevent them from popping out of the pan)until brown. Add to the bowl of ingredients.5. Fry the tomatoes and tomatillos separatelyfor 10 minutes. Allow to cool and then purée14 The Americas: Mexicoin a food processor and set aside. Blend allthe other ingredients that you put in the bowlin a food processor to form a paste. Place thispaste in a large pot and fry for 15 minutes.6. Add the tomato puree, chocolate, 2 cups ofchicken stock, 2 tablespoons of sugar, and1 tablespoon of salt and cook for 1 hour,stirring constantly to prevent the sauce fromsticking to the pot. You may need to addmore chicken stock. Add chocolate, sugar,and salt every 20 minutes as needed.7. Traditionally, you cook this for 8 hours,however, unless you have a lot of helpersand a lot of time, one hour will do just fine.The result will be a large pot of incredibleflavor, sufficient to provide a sauce for 10 –12 servings. Serve generously over chicken(breast, thighs, legs) or pork with rice.¡Buen provecho!

Street Food PattiesBy Carol Harris in JamaicaFor me, the street food of any countrytells a story, usually of the people,the environment, and the climate towhich the food belongs. In the case ofPatties, Jamaica’s favorite street food,the dish is also a link to my heritageand a nod to nostalgia.It’s believed that Patties came about after theBritish colonized Jamaica, bringing with themtheir working men’s food of Cornish Pasties.As slavery ended, Indian indentured slavesarrived, introducing flavorful curry spices. Theend result of these influences is the JamaicanPattie: golden, crisp pastry encasing a curriedfilling, enhanced with fiery Caribbean peppersand local thyme.As children, it was always a special treat when myJamaican Dad would bring Patties home aftervisiting the local Caribbean club. They were afiery, exotic taste of sunshine and spice, liveningup cold Lancashire evenings. We’d fight over thelast crumbs. Little did I know at the timethat these processed patties, made in the UK,did not live up to the freshly-baked versionin Jamaica.Office staff, laborers, school children. we allwould grab our food, packaged in small paperbags, and find a spot in the shade to devour thegoods. I always struggled to decide which fillingto choose: traditional beef, vegetable, chicken,fish, or goat. I worked my way through them all atsome point.Some fantastic Patties are now available in theUK, but nothing beats making your own andeating them fresh from the oven. I’ve introducednew options – Turkey, and Pork ‘n’ Apple – equallyas good as the more traditional fillings. There isalways a list of family and friends waiting for thenext batch to hit the table.I got to taste the real thing when I began workingon cruise ships and visited Jamaica’s MontegoBay on a weekly basis. On the high street in town,there is a bakery, and whatever time of day ornight, there is a queue of locals and tourists,waiting to buy the freshly-baked treat.The Americas: Jamaica 15

Jamaican-Style Pork & Apple Patties16 The Americas: Jamaica

Jamaican-Style Pork & Apple PattiesRecipe: Carol HarrisServes: 12 Cooking time: 50 mins Preparation time: 20 minsIngredients400g minced pork or turkey(or mix of both)3 spring onions, chopped1 garlic clove, crushed2cm piece ginger, peeledand gratedCaribbean Curry Powder:4 tbsp. whole coriander seeds2 tbsp. whole cumin seeds2 tbsp. mustard seeds3 star anise1 tbsp. fenugreek seeds1 scotch bonnet chili, deseededand finely chopped4 tsp. Caribbean curry powderLeaves from a small sprig offresh thyme1 tbsp. allspice(Pimento) berries3 tbsp. ground turmericSalt and black pepper2 large bramley apples,peeled, cored, dicedPastry:250g butter450g plain flour½ tsp. turmericSalt3 eggsMethod1. Fry the mince, spring onion, garlic, and gingeruntil the meat is browned. Add the chili. Stirin the curry powder and thyme and cook for2 minutes. Add approx. 100ml of water, anda good pinch of salt and pepper to the pan,cover and simmer for 5 minutes.5. Put on a parchment-lined baking tray or two,glaze with the final beaten egg and prick thetops to let the steam escape. Bake for 30minutes until golden.2. Add the apple and cook for 5 minutes untilthe apple is just tender. Set aside to cool.Curry Powder:1. Place all the ingredients for the Caribbeancurry powder, except the turmeric, into a dryfrying pan.3. Blitz the butter, flour, turmeric, and a pinch ofsalt to a course crumb. Mix in 2 of the eggs,and cold water if needed, until the doughcomes together. Wrap and chill whilst thefilling cools. Preheat the oven to 180 C (350 F).2. Toast the spices over a medium heat forabout 5-6 minutes, or until they color slightlyand release their aroma. Allow the spices tocool and then grind them to a powder with apestle and mortar, or use a spice grinder.4. Thinly roll out the pastry and cut out 12circles. Spoon the filling on half of each disc.Brush the edge with egg or milk and foldpastry over the filling, pinching the edges.3. Mix in the turmeric and store in anair-tight container.The Americas: Jamaica 17

Longing for My LemonTree Back HomeBy Elena Valeriote in USAI had just returned to my apartment inLos Angeles after spending Christmasat home with my family in NorthernCalifornia. Upon opening my suitcase,I found a note informing me that theTSA had checked my bag. I laughed –it must have looked very suspicious.If only I could have seen the serious face of afederal employee as he opened my suitcasefilled with lemons. They weren’t just any ordinarycitrus. They were Meyer lemons, but more thanthat, they were bright yellow, juicy capsules thattasted of home.In truth, “home” had not always been thehouse with the lemon tree. At the age of nine,when we moved from my childhood home,I was devastated – and I refused to like ournew residence.As I moped, my mom tried to point out theadvantages of the new home to me. “There’s alemon tree out back!” She had said. I didn’t yetunderstand

For this cookbook, we collected twenty four of our favorite recipes from the 2014 and 2015 Passport & Plate program. It’s a fantastic collection. Our Nomads community brought us dishes from Myanmar, France, Bangladesh, and almost anywhere else you can think of. Best of all, each recipe is accompanied by gorgeous

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