Chickpeas, Couscous, Carrots, and Tea

The recipe for Chicken Kdra in the book A Taste of Morocco, by Clare Ferguson, looked way too tasty to be passed over. I knew I would just have to overcome the chicken isn’t vegan issue. Lucky for me the recipe includes chickpeas, so I decided just to make it without its star ingredient. It…

Devil Curry and Ais Limau

After the disastrous attempt at sambal, I decided it would be wise to go back to the world of following recipes. This one is a recipe from The Food Of Malaysia, by Wendy Hutton, which by the time you are reading this, will be back in the Preston Library for you to enjoy. Devil Curry,…

“Edible” Playdough: at least it wasn’t blue

Next up in our culinary trip to Tanzania, we tried Kuku Paka (tofu in coconut milk), Kachumbali salad, and Ugali, the national grain dish. I let you know now, it was a dreary night, with a rush to eat, bad photos, and not my best cooking effort. Sorry. For the tofu in coconut milk, I…

Curry squash, Makubi, coconut rice

For the first night of cooking Tanzanian, I wanted to try a mixture of foods, as well as get some vegetables into us, after a few days of not-so-healthy eating. We tried curry squash (actually butternut pumpkin), makubi, which is greens with tomato and peanut butter, and some coconut brown rice. To make the makubi,…

White-girl curry tofu

I haven’t heard many other Aussies talk about this dish with the fervor my sister does- she is a true fan. When we were kids its was a big hit at our place, and the only point of tension would be the debate about using sausages, or barbecued chicken. I used tofu this time, after…