Category Archives: Ethnic foods

Enjoy Some Of Our Unique Perspectives On The World Of Food.

The Foods of Africa

Still a culinary mystery to many, the foods of Africa are as diverse. Just like many of its exotic destinations. When you initially think of African cuisine, you don’t necessarily think of the word gourmet. Surprisingly, the most popular foods eaten in Africa today are fruits and vegetables. Spice also playing a critical role in African cooking.

Diversity…Thy Name is Africa

As the oldest inhabited continent on earth, Africa has always been a source of mystery, curiosity, and cultural diversity.

For example, just the number alone of languages spoken on the continent is estimated somewhere between 1,250 – 2,100.

Mind boggling when you apply that simple statistic to the potential variety of African dishes available. Through the centuries, African cuisine has evolved through migratory and nomadic influences and practices with animal husbandry and certain plant cultivation activities dating back to 6,000 B.C.

In the 17th century, Arabs from the northwestern part of the continent were the first to introduce rice and spices that included saffron, cinnamon, ginger and cloves to African cuisine.

5 geographic regions for food

According to the UN Statistics Division, Africa is subdivided into 5 geographic regions.

Each region has its own characteristic food profile with distinct flavors and preferences. And the use of exotic spices permeates throughout all five.

North Africa –

Algeria, Egypt, Libya, Morocco, Sudan, Tunisia, and Western Sahara

Think couscous, olives and olive oil, saffron, nutmeg, cinnamon, ginger and cloves, –tomatoes, zucchini, potatoes and chili peppers- define North African cuisine.

Regional Speciality – Couscous

East Africa –

Burundi, Comoros, Djibouti, Ethiopia, Eritrea, Kenya, Madagascar, Malawi, Mauritius, Mozambique, Réunion, Rwanda, Seychelles, Somalia, Somaliland, Tanzania, Uganda, Zambia, and Zimbabwe

Primary food source is grains and vegetables; you will find ugali –a starchy corn based paste similar to polenta- served with soups and stews everywhere. Arab influences, particularly at the coast, exist in their use of saffron, cloves and cinnamon, or their preference for spiced steamed rice and pomegranate juice. The Portugues and Spanish influence brought oranges, lemon, limes, chili peppers, corn, tomatoes, pineapple, and pork meat during the colonization period. And the British and Indian settlers introduced curries, lentil dishes, chapattis and pickles to the region.

Regional Speciality – Ugali

Central Africa –

Angola, Cameroon, Central African Republic, Chad, Congo Republic – Brazzaville, Democratic Republic of Congo, Equatorial Guinea, Gabon, and São Tomé & Principe

Land locked and remote, Central Africa has remained quite true to its traditional food, with limited exposure to external influences until the 19th century. Their current staple food crops of peanuts, chili peppers, and cassava were introduced by the New World. Plantain and cassava are the main ingredients in the diet. Animals in the forest provide for their meat selections which may include crocodile, monkey, antelope, warthog, as well as beef and chicken.

Regional Speciality – Funje

West Africa –

Benin, Burkina Faso, Cape Verde, Côte D’Ivoire, Gambia, Ghana, Guinea, Guinea-Bissau, Liberia, Mali, Mauritania, Niger, Nigeria, Saint Helena, Senegal, Sierra Leone, and Togo

A typical West African meal is usually loaded with starchy foods such as Fufu, very light on the meat, and well dipped in fat. West Africans love hot spices -including chili peppers, a western influence, and grains of paradise, or Guinea pepper, their own native hot seasoning. Thanks to trade with the Arab countries, the use of cinnamon, cloves and mint is also incorporated in their cooking. Seafood is a popular staple and is usually mixed liberally with meat, usually chicken. Goat meat is the dominant red meat.

Regional Speciality – Domoda

Southern Africa –

Botswana, Lesotho, Namibia, South Africa, and Swaziland

Southern African cuisine reflects the influences of European colonial imperialism at its height. European contributions from Portuguese, Dutch, British settlers as well as from Malay and Indian cultures provide a broad, multi-cultural backdrop for the diverse cuisine meat, seafood, fruit and vegetable selections of southern Africa.

Regional Speciality – Bunny Chow

African food influences have already hit our shores beginning with the American slave trade in 1619.

As a matter of fact, many American culinary favorites are credited with African ancestry, for example:

Jambalaya,
Coca cola,
Watermelon,
Black eye peas,
Okra
Rice pudding

As you can see, African cuisine has a long history, is truly diverse and has the competitive chops to compete with any other cuisine on the planet.

For years, we’ve already glamourize Africa as the deep, dark, mysterious, exotic continent.

Now it’s time to pull back the curtain and shine the light on the diversity and richness of her cuisine as well.

http://pacifistnewspaper.com/materias/culinaria-22/materia-2385

Favorite American Foods that Originated in Africa

https://www.loc.gov/item/prn-19-004/only-known-surviving-muslim-american-slave-autobiography-goes-online-at-the-library-of-congress/2019-01-15/

https://www.ohioswallow.com/extras/9780896802728_intro.pdf

https://world-food-and-wine.com/food-in-africa

Most Expensive Thanksgiving Dinner

Ever thought about hosting an “expensive” Thanksgiving dinner, costing… say about $181,000? The last time it was offered was in 2019 at the Old Homestead Steak House in New York City.

The most expensive Thanksgiving dinner is evidently representative of the decadent side of human nature…or is it?

It’s safe to say that, most likely, it will not be offered during this pandemic year.

But one never knows…does one…

Well, what does an expensive Thanksgiving dinner look like in the first place?

Old Homestead Steak House Shopping List

Let’s take a peek at some of the ingredients on Homestead’s grocery list, so to speak:

Ingredients	Cost
20 lb Free Range Turkey	$5,800
Edible Gold Flakes	$2,000
Exotic Middle Easter Spices	$4,000
Louis XIII Cognac	$3,650/bottle
12 Loaves of Bread	$125/ea
Caspian Sea Caviar	$1,800/oz
Taylor Fladgale 40 yr. Tawny Port	$460/bottle
Spanish Bacon	$1,200/lb
Imported Truffles	$1,050/oz
United Kingdom White Cheddar	$300/lb
Japanese Wagyu Beef Bacon	$480/lb
Pappy Van Winkle Bourbon	$3,800/bottle
Cristal Champagne	$300 – $18,800/bottle
Dom Perignon	$292 – $49,000

The menu also included a seafood stuffing consisting primarily of Maine Lobster, Alaska King Crab, and Otoro Tuna.

A panoply of veggies – whipped potatoes, candied sweet potatoes, roasted butternut squash and white asparagus- rounded out this dining extravaganza.

And this super elegant dinner came with its own special perks:

Seven day SeaDream Yacht Club Cruise for 2 – $50,000
A Hudson Yards luxury shopping spree – $20,000
Four Super Bowl tickets, first class flights, and 5 star accommodations – $30,000
His and Her iPhones – latest version
Bottle of Special Reserve Cristal
Tickets to The Voice and Macy’s Day Parade
And finally, a Bentley Bentayga SUV Guided Tour of New York City

Whew, That’s An Expensive Turkey Dinner!

Well, once you review the menu and laugh hysterically at your empty bank account, then, ideally, it does sound like a delicious, romantic adventure.

If given the assignment, how would you put together an expensive, delectable Thanksgiving dinner to be enjoyed by close family and friends?

And while you’re thinking about that, I wonder what a poor man’s turkey dinner would really look like today?

The Most Exotic Spice Saffron

First cultivated in Greece, the spice saffron originates from the Saffron Crocus flower. Lovers of the Spanish dish paella know that saffron is a key ingredient in this delectable dish. Its bitter taste and hay-like fragrance contains the carotenoid dye, crocin, that gives food a rich golden-yellow hue.

The Price of Saffron

Saffron whole and retail prices can range from US $500/pound to US $5,000/pound.

In Western countries, the average retail price is $1,000/pound.

And between 70,000 and 200,000 saffron threads comprise a pound!

As expected, saffron cultivators grow a variety of threads ranging in flavors from Spain’s mellow, Italy’s robust, to the intense quality grown in Macedonian Greek, Iranian, and Kashmiri Indian regions.

Currently, the U.S. bans saffron from Iran and India bans the export of saffron from Kashmir, both highly desired and, clearly, hard to get.

So, all you paella lovers can order 2 grams (.07oz) of Spanish saffron on Amazon at $11.95 ($169.50 / Ounce).

In India and China, saffron is also used as a fabric dye.

A Little About Saffron’s Past

An exotic spice, saffron has a long ancient multicultural history dating back to the Stone Age.

Over the course of time, the value of saffron cooking and medicinal properties spread throughout the Mediterranean, moving slowly into Eurasia, North African and North America.

Saffron cultivation was introduced to Spain, France and Italy by the Moorish civilization.

And the Europeans eventually brought saffron to the Americas.

Once in America, the Pennsylvania Dutch became the prime curators of the saffron spice.

Its medicinal qualities and subsequent trading history, like so many other rare spices, accounts for the popularity of saffron. Saffron has prices reaching levels analogous to that of the price of gold.

Today, saffron’s unusual taste and food coloring properties contribute to its wide and diverse use in Arab, Central Asian, European, Indian, Iranian, Moroccan and Cornish cuisines including sweets and liquors.

The saffron crocus thrives in Mediterrean like climates, growing best in strong direct sunlight.

The harvest window for saffron can be very short – lasting anywhere from 2 to 29 days a year, depending on the climate of the growth region.

Like many other ancient spices, saffron was also used as a medicinal, treating approximately 90 illnesses.
As a powerful antioxidant, saffron research is on-going today on the influence of its medicinal properties. Illnesses like cancer, MS, and Alzheimers and the primary focus.

Salt Pork: A Forgotten Flavoring?

When it comes to flavoring dried beans, legumes, rice, and/or vegetables, salt pork does not necessarily pop into the mind of the average cook.

Just Exactly What is Salt Pork?

Salt pork is salt cured pork, prepared from either pork belly or fatback, in the same family as lardons, pancetta, and bacon i.e. a pig product.

It’s a super inexpensive cut of pork fat used as a seasoning that’s salted and not smoked like bacon.

You can find meatier versions of salt pork, known as “streak o’ lean” which can also be fried and eaten like bacon.

The salt curing of pork and other meats is a very old food preservation tradition.

Today, a staple food in many regions of the world, salt pork rations have fed many a sailor, explorers and armies throughout the centuries.

Salt pork is a key ingredient in the stews of the Caribbean, Portugal, and Spain.

It’s also a favorite seasoning ingredient among many traditional cooks in the southern part of the United States as well as with Northeast clam chowder lovers.

Best Used As…

Salt pork was a food staple for slaves prior to and during the Civil War, one of the primary harbingers of the “soul food” culture.

Used as a seasoning, salt pork adds to the flavor of any dried bean cooked in water and/or chicken, beef, vegetable and/or turkey stock.

Dress it up with a few seasonings of your choice like bay leaf, garlic/onion powder, garam marsala, white pepper and red pepper flakes and you have the makings of some good eating.

Adding salt is not necessary.

You can also eat salt pork as a breakfast food in place of bacon. You have to fry it well in order to really enjoy it.

Think of it as eating another version of succulent pork belly. Salt is a very popular item on American menus these days.

Also use salt pork for cooking vegetables as well.

Render a few slices of salt pork in a hot skillet, and then add your vegetables, seasonings, and cooking liquid.

Another flavor bomb sensation, that is if you like cooking with pork fat.

Although perceived as not the healthiest cooking fat available since it is in the lard family. Used sparingly, salt pork can add a delicious flavor to any bland bean, legume, and/or vegetable.

The Wonderfulness of Spam: The Canned Ham, That Is!

Although I only eat it about once or twice a year, I love Spam. Why, you may wonder? Processed meat is a no-no on most healthy food lists. And my particular dietary needs dictate minimizing processed foods.

However, when I do have my favorite pumpernickel, mayonnaise and Spam sandwich, it engenders such comfort and satisfaction!

Brings back warm childhood memories, when Spam and government cheese was all our family could afford at the time.

Why people put Spam on the worst food list is really beyond my comprehension!

Today, sold in 44 countries around the world, Spam is beloved in Hawaii and South Korea.

History of Spam

Spam’s history as a necessary food staple is quite long and extraordinarily interesting.

Spam was created by the Hormel Corporation in 1937. Spam consists of processed pork shoulder, water, salt, potato starch, sugar, and sodium nitrate.

Its delectable birth began in 1891 in Austin, Minnesota, aka, “Spamtown” when George A. Hormel established a slaughterhouse and meat packing facility after years of working in similar facilities in Chicago.

During the course of its evolution, various derivatives of Spam known as deli pork luncheon meat evolved.

And so, in 1937, Spam, as we know it today, was born.

According to Jay Hormel, George’s son, the name Spam was the creation of a Hormel VP’s brother, Kenneth Daigneau. Kenneth responding to a New Year’s Eve party product naming contest, spat out the word “Spam”.

Several Spam acronyms have evolved through the years –

“Scientifically Processed Animal Matter”

“Spice and Ham

“Should of Pork and Ham” and so on.

American housewives were slow to accept canned meat as a household staple.

It was, however, the advent of World War II that created the high demand for canned meat products.

Over 100 million pounds of Spam alone was sent to American as well as Allied troops.

Although not very popular among the troops, having canned meat that had a long shelf life and was climate friendly. Spam proved to be extremely beneficial to the overall war effort.

Post WWII Spam

After WWII, while most of America shifted its focus of Spam as a main course to that of a side dish. Folks in Hawaii and the Asia Pacific region fell in love with it.

At that time, America’s Spam influence had more appeal internationally than it did stateside.

At the end of WWII, residents in Korea and Japan were on the brink of starvation. America’s canned Spam to the rescue.

Spam gained an even stronger foothold with the residents in Korea during the Korean War.

Today, Korea is the second largest consumer of Spam in the world where it’s also revered as a luxury food item.

Interestingly enough, Spam’s popularity in Hawaii was a direct result of the U.S. government’s severe restrictions of deep sea fishing. This restriction was because of Hawaiian Japanese fishermen during WWII.

And as a result, Spam became a primary protein source for the residents of the Hawaiian Islands.

Who eats the most Spam today – why, of course the U.S.

The culinary world’s love/hate relationship with Spam continues to ebb and flow.

Its enormous popularity, however, in places like Hawaii, Korea, Japan, and the Philippines makes you really wonder why “some people” find it so distasteful.

The intense negative feeling about Spam is not necessarily shared by other canned meats like tuna, chicken, salmon, ham, Vienna sausage and so on.

After all, Spam is just seasoned canned pork shoulder…and pork of all types is a favorite of barbecue lovers all across America.

Just makes you wonder…

Isn’t the Truffle Just Another Mushroom?

Once considered as having aphrodisiacal properties, almost anything truffle is usually held in high esteem throughout the culinary world. Particularly if it originates from France or Italy. Truffles are used primarily to flavor a dish and/or you can use a derivative such as – truffle oil, truffle salt, and truffle butter to accomplish a similar goal.

But isn’t a truffle just an expensive mushroom?

In culinary speak, a truffle is an edible genus tuber – a member of the fungi family.

So does that mean that it’s just a mushroom?

It’s a mushroom species of sorts – an edible, expensive one, usually costing thousands of dollars per pound.

What is the exact distinct difference between a mushroom and a truffle. Truffles grow underground near the roots of specific trees.

Whereas mushrooms usually grow above ground, anywhere and everywhere, depending on the environmental conditions.

Like mushrooms, not all truffles are edible.

Edible truffles, for the most part, resemble lumpy potatoes, with a unique appearance, smell, and taste.

The truffle has a singular taste profile described as earthy, ranging from mild to pungent.

Rich in a wide range of nutrients, they’re also a good source of carbs, protein, fiber. Truffle are high in antioxidants and contain both unsaturated and saturated fatty acids.

The most common truffles are black and white. The black truffle aka Perigord thrives in the Perigord region in France.

The white truffle aka tuber magnatum pico are found in southern European. In particular the Piedmont and Tuscany regions of Italy.

Although truffles are grown around the world including the U.S., the actual cultivation process for authentic truffles is extremely sensitive to climate and soil conditions.

From planting to harvesting truffles and securing a good crop generally takes anywhere from 5-10 years.

The search and find techniques involving the use of trained dogs to find these precious commodities as well as the cultivation process itself contributes enormously to their status as a very expensive delicacy.

So who actually discovered the truffle?

Like most everything else in the culinary world, truffle discovery can be traced back to ancient, ancient times.

Inscriptions of the Neo-Sumerians in the 4th century B.C. describe the eating habits of their enemy, the Amorites which, of course, included truffles.

Scientific analysis has traced truffle origins back more than 280 million years.

Once a secret ingredient used only by peasants to flavor food during the Middle Ages. Truffles eventually began to grace the tables of the European elite and rulers including the Papacy.

Today, France and Italy remain the world’s truffle kingdoms.

Successful production of truffles also has been achieved in parts of Australia, New Zealand, and Croatia.

In the United States, there are truffles farms in Oregon, North Carolina, California, Arizona, and Tennessee.
Although ever popular around the world, truffle reproduction is still a very challenging agricultural process subject to the vicissitudes of climate change, harvest experience, and the commodities market.

Have you ever heard of Scrapple?

Have you ever heard of Scrapple? Go to any diner across the U.S. and you’ll find yourself in protein heaven. Between the bacon, sausage links and patties, ham, canadian bacon, corn beef hash, linguica, lox, steak, pork chops, turkey bacon/sausage, the choices can be mind boggling!

And then there’s scrapple.

Scrapple is a 100% pork product consisting of cooked pig parts, inside and out, cornmeal, buckwheat flour, and assorted spices.

This Mid-Atlantic region breakfast favorite is formed into loaves, usually pan-fried and served with eggs, potatoes, and a variety of sweet or savory condiments including maple syrup.

Some Scrapple History

German settlers during the 17th & 18th century introduced their version of scrapple, Panhass, to Pennsylvania, Maryland, Delaware, New Jersey, and lower New York.

There is some debate as to the origin of the word scrapple. Some believe that it originated from the German word Panhaskröppe – translation “a slice of pan rabbit”.

Go figure…sounds like pork scraps is a better derivation to me!

Panhaas was a German meat pudding consisting of pork odds and ends, mixed with buckwheat and spices like sage and savory.

The addition of cornmeal to “scrapple” was, in fact, the Americanization of Panhaas.

Made from pork meat including the head, heart, and liver, scrapple is boiled until falling apart. It is finely minced, and combined with cornmeal and flour into a slurry.

Spices including sage, black pepper, thyme, and savory are added, and the mixture then congeals into loaves. Next allow it to cool until set and you have a nice loaf.

It’s usually cut into half-inch slices and fried in butter until golden brown.

In 1863, the Habersett Pork Products in Middletown Township, Delaware County, Pennsylvania was the first U.S. company to mass produce scrapple.

More Scrapple Lore

Now, as unappetizing as that may sound to some, scrapple does have a tremendously large fan base. Particularly in the Middle Atlantic states and Pennsylvania Dutch country.

Many claim that scrapple is hearty as well as nutritious, an excellent source of vitamins and minerals.

Americans, however, are not typically fans of any type of organ meat, never mind pork offal.

But the next time you find yourself in the Middle Atlantic region and/or specifically in Pennsylvania Dutch country. Be adventurous and try a scrapple breakfast.

You might even surprise yourself and really enjoy the experience!

Would you try Billion Dollar Popcorn?

Calling All Popcorn Lovers: In the mood for a bucket of rich, buttery golden popcorn? Also feel like celebrating National Popcorn Popping Month? Then hop over to Berco’s Popcorn and try their Billion Dollar Popcorn.

So what’s inside this Billion Dollar Popcorn?

Berco’s is made of the finest ingredients from around the world. Included in this tasty treat is organic sugar, butter from Vermont Creamery and, of course, Nielsen Massey Bourbon Vanilla. Topped off with 23-karat edible gold flakes and you really have something special.

A kernel of 23k editable gold flack popcorn cost- $5.

A 1 gallon tin of 23K edible gold flake popcorn cost- $250.

A 2 gallon tin of 23K edible gold flake popcorn cost – $500.

A 6.5 gallon tin of 23K edible gold flake popcorn cost- $2,500.

History of America’s love of popcorn

After all, October is National Popcorn Popping Month.

Did you know that the popcorn we all love does not come from the same seedlings as corn on the cob?

Evidently, we love the popping zea mays everta variety of maize.

Food Factoid: According to National Geographic, in 1903, we had 307 varieties of corn. However, today, we have approximately 12 varieties.

Initially discovered in the Americas, history documents the use of popcorn by indigenous people such as the Aztecs and Native Americans, not only for eating but ceremonial activities as well.

As a matter of fact in 1948, Herbert Dick and Earle Smith discovered, while exploring a bat cave in New Mexico, popped kernels carbon dating back to approximately 4000 years old.

Popcorn began mesmerizing American taste buds in the early 1820’s.

Sold throughout the eastern United States under the names Pearl or Nonpareil, its popularity spread throughout the South.

Gaining a foothold in America, by 1848, the word “popcorn” was included in John Russell Bartlett’s Dictionary of Americanisms.

In 1885, Charles Cretors invented the first commercial popcorn machine.

The Rise of Cracker Jacks

In 1893, Cracker Jack made its first appearance at the Chicago World’s Fair. Louis Ruckheim developed a recipe that combined popcorn, peanuts, and molasses.

Needless to say, it was a hit, messy to eat, but a hit nonetheless.

However, the actual commercialization of Cracker Jack did not begin until 1896.

Ruckheim eventually designed a method that would eliminate the messy eating experience and keep the popcorn, peanuts and molasses from clumping together.

“Take Me Out to the Ball Game”, an American baseball anthem written by lyricist Jack Norworth and composer Albert Von Tilzer in 1908, helped to popularize Cracker Jack by including in the song the line:

“Buy me some peanuts and Cracker Jack!”.

During the late 19th to the early 20th centuries, popcorn continued to evolve in its popularity, from being a breakfast food to becoming a movie house related thriving business option during the Great Depression.

During World War II, Americans ate 3 times as much popcorn primarily because of the limited availability of sugar to make candy.

In the mid 20th century, television was soaring in popularity. Movie theaters, however, were experiencing low attendance along with limited popcorn consumption.

Microwave popcorn to the rescue!

In the early 1980’s, microwaves and microwave popcorn began appearing in American homes.

And popcorn experienced a popularity resurgence.

As a non-GMO, vegan, gluten-free, sugar-free and naturally low in fat and calories, this wholesome, whole grain snack is great for the diet and budget friendly.

Today, Americans eat, according to the Popcorn Board, approximately 13 billion quarts of popcorn per year or 42 quarts per person.

So, if you’re in the mood for golden buttery popcorn? Feel like celebrating National Popcorn Popping Month? Have a couple of extra bucks to spend?

Then hop over to Berco’s Popcorn and try there Billion Dollar Popcorn.

Bird’s Nest Soup $100 a Bowl?

Are you in the mood for soup? Most likely you won’t find a can of bird’s nest soup at your local grocery store. In fact, bird’s nest soup is an exotic Asian delicacy. Very popular in Southeast Asia and available at some Asian restaurants in the U.S.

It’s mystical charm is that it’s purported to have medicinal benefits.

Advocates proclaim that a steady diet of bird’s nest soup can strengthen your immune system. Also aid your digestion, and, most importantly, enhance your libido.

By now, you’re envisioning a cute little nest made of twigs and leaves. Boiling in a pot of chicken broth along with loads of vegetables.

Aha…not quite.

In fact, bird’s nest soup, a 400 year old Southeast Asian delicacy. This soup is made of dried and hardened bird saliva, harvested from a cave/cliff dwelling bird called a swiftlet.

Once cooked, you can just imagine the texture.

How much does birds nest soup cost?

Today, a “pound” of bird’s nests can cost as much as $4500 or more.

So, what would a small bowl bird’s nest soup actually cost?!

In Hong Kong, for example. A bowl of bird’s nest soup can cost you anywhere from $30 to $100 a bowl!

Same price range exists at Asian restaurants in the U.S.

Yikes!! Where’s the Campbell soup people when you need them!

So why does a bowl of gelatinous bird’s nest soup cost an arm and a leg?

How is birds nest soup made?

Well, dating back to the 1500’s, swiftlets’ nests were originally used by the Chinese elite as an expensive healing tonic.

In those days, hunting for swiftlet bird nests was considered a dangerous and costly enterprise.

The swiftlet bird is a cave/cliff dwelling animal.

And because of that fact, most nest collectors, in search of this delicacy. Had to climb steep cliffs and traverse challenging mountainous regions in Southeast Asia, the South Pacific islands, and Northeast Australia to harvest the goods of their prey.

The popularity of this unique soup

The popularity of this unique soup and the challenges associated with securing its specific ingredients. Fostered the development of swiftlet breeding house farms.

The swiftlet house farm industry in Malaysia alone has grown from 900 in 1998 to about 60,000 in 2013.

Continued growth of the swiftlet farm industry over the last two decades has materialized profits for farmers in the range of $5 billion a year.

For those of you who are curious about swiftlet bird nest producers. Indonesia is the largest producer of bird’s nests, followed by Malaysia, Thailand, and the Philippines.

And Hong Kong and the U.S. are the largest importers of swiftlet bird nests.

Your curiosity stimulated yet? Want to know more?

As an animal product, access and use is regulated by the U.S.D.A.

To get the best advice on the where, what, and how of this Asian delicacy. Visit your local Asian community and seek out their recommendations.

Enjoy!

A Camel burger is a burger – or is it?

Camel burger: Low in fat, similar in taste and texture to pork, beef or lamb, for the adventurous eater, camel meat may be a very real option. Camel meat from young camels provide the best eating experience. Burgers made with meat from older camels have a tendency to be tough and gamey.

What makes camel meat delectable

Prized in North Africa and the Middle East, the tastiest camel meat comes from the hump. The fattier and most tender section of the camel anatomy.

In addition to the high praise of it as a meat source. Camel milk, itself, contains three times the vitamin C of cow’s milk and is rich in iron and B vitamins.

In comparison to other red meat, lovers of camel meat claim that it’s healthier, leaner, and a good source of protein and vitamin E.

Where does camel meat come from?

Surprisingly, Australia is a major exporter of camel meat.

As a matter of fact, Australia is home to the largest wild (feral) camel population in the world. Camels are not indigineous to Australia. They, along with Afghan cameleers first arrived in the mid-19th century to explore the Australian outback.

The Afghan cameleers, however, were not all from Afghanistan. The majority were primarily Muslims from British North India.

Throughout the evolving cameleer history, Australian sensibilities led to the establishment of the White Australian Immigration Policy. Which, in turn, established national racial tensions and practices in Australia until the mid 1970’s.

Today, growing feral camel herds are presenting Australians with an ecological threat to both delicate ecosystems and local water supplies.

As a result, the growing camel meat export industry in Australia is providing solutions to their ecological challenges.

Believe it or not, camel meat is also popular in Minnesota which has a large, thriving Somali population.

So just imagine chomping down on a juicy camel burger, in between slurps of a chocolate camel milk shake.

Yum, yum…or is it?

Right now, as for the overall popularization of camel meat in the U.S. Only the camel meat lover can testify to its goodness!

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