Category Archives: Weird Foods

Enjoy Some Of Our Unique Perspectives On The World Of Food.
food Africa 10

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

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…

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!

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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Why Did John Madden Love The Turducken…The What?

Immortalized by the former, critically acclaimed NFL sportscaster, John Madden. And popularized by the infamous New Orleans chef Paul Prudhomme, the turducken is a poultry lovers’ holiday trifecta. A deboned chicken stuffed into a deboned duck stuffed into a deboned turkey.

Madden was so enthralled with the turducken that he would award one to the players of the winning team during the Thanksgiving Day telecast.

Prudhomme trademarked the name in 1986. Making it one of his specialty dishes he served at his nationally renowned Cajun and Creole restaurant-KPaul’s Louisiana Kitchen.

From a technical standpoint, engastration is the term used for this unique cooking process, stuffing one animal inside another.

The origins of the turducken

The origins of the turducken in the U.S., however, are still a mystery. Many speculate that the specialty meat stores of South Louisiana were the brains behind its development.

However, across the pond in Great Britain, the turducken cooking process has a historical lineage dating back to Romans.

The Brits classify their turducken as a type of ballotine, a 3 bird roast reminiscent of the Yorkshire Christmas Pie. A five bird roast consisting of a goose, a turkey, a chicken, a pheasant, and a pigeon, stuffed with sausage

Just imagine the culinary opportunities available to you in preparing a turducken for a special occasion.

The options are endless – stuffed, not stuffed, braised, roasted, deep fried. And/or barbecued, the diversity of seasonings– the consummate poultry dish.

Obviously, a turducken preparation takes imagination, skill, and, most of all, patience and attention to detail.

With the Thanksgiving and Christmas holidays on the horizon. Preparing a turducken would, no doubt, be the hit of the family dinner.

If the thought of preparing a turducken stimulates your adventurous spirit. And challenges your culinary instincts, then try this intriguing Taste of Home recipe.

To avoid being overwhelmed, make it a family affair.  Assign turducken duties and responsibilities.

As a matter of fact, delegate out to your dinner guests. Various aspects of the entire dinner such as sides, salads, and desserts. 

Do this so you and your team can concentrate on preparing the best turducken ever…

Happy Turducken!

Liverwurst You either like it or you hate it

Eating liverwurst is usually an acquired taste.  A spreadable sausage, liverwurst is made from a mixture of organ meat like pig and calves liver and assorted spices. 

https://lifetimevibes.com/wp-content/uploads/2020/09/Copy-of-Liverwurst14.mp4

High in protein and a rich source of fat soluble vitamins and minerals, liverwurst has a fan following throughout Europe, but particularly in Germany.

So what do you do with this “exotic” sausage delicacy? 

You can:

Use it as a sandwich spread like a pâté. If you’re a liver and onions fan, then you can pan fry it also with onions. Top some slices with your favorite spreadable cheese.

Use it as an ingredient in soups and stews. Or use it as a dip, mixing it with mayonnaise and seasonings of your choice. Liverwurst is not for everyone, particularly if you have an aversion to eating organ meat.  

However, if you do not, then try one of our favorite sandwiches – L.L.T. –  liverwurst, lettuce, onion and tomato on pumpernickel bread spread with mayonnaise…delish!

Or toodle down memory lane via the children’s classic, A Wrinkle in Time, where Mrs. Murray’s son makes her a liverwurst sandwich. 

Still intrigued?  Then make your own!

As a young child, our single parent mom used to give us liverwurst sandwiches on a regular basis because liverwurst was a very affordable food item.

Here’s an idea – 

Since most Oktoberfest celebrations are cancelled this year because of Covid-19, celebrate at home with some liverwurst specials and imported german beers. Prost! (translates “Cheers” in German)