Category Archives: Cooking

Boiled Lobster and Fish Bake

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Last Saturday, I got a special treat: Steamed lobster dripping with melted butter, and a night off from cooking. That’s right– my man made me a fancy dinner just because my weekend was busy. He and his friend Matt made an amazing seafood meal of baked fish and steamed lobster. You can make it, too!

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African Beef Sauce

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I need a little Africa in my life!

Last week, my friends Taylor and Bethany came to visit. While they were here, they treated Ben and I to a special dinner. Since food is expensive here, and we don’t often buy meat or certain fruits and veggies, they gave us the gift of yummy by taking me shopping and buying me groceries for an awesome meal.

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We decided to make one of Ben’s favorites: meat sauce on rice, Africa style. Well, sort of. We didn’t have any curry powder. But I improvised, and it turned out great!

You need:

  • A couple pounds of beef
  • Rice
  • Oil for frying
  • An onion
  • 4 oz of tomato sauce
  • 2 T pilau masala
  • 1 T of garlic
  • 1 t of ground ginger
  • 1/4 cup corn starch
  • Salt and pepper to taste
  • 2 cups Chicken broth (or bouillon cube and water)

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Prepare rice.

Cut the meat into one-inch cubes. Slice onions.

Heat oil in a frying pan. Fry onions until translucent. Remove from pan.

Fry meat until thoroughly cooked.

Add spices to meat and stir.

Add tomato sauce, water/broth, and onions. Allow to simmer.

Slowly whisk in corn starch until sauce is thick.

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Serve sauce over rice. Pair with tropical fruit and salad. Enjoy!

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Pastizzi from Malta

Yes, we’re talking about the Pastizzi, the small puff pastry filled with ricotta (pastizzi tal-irkotta’) or peas (pastizzi tal-piżelli’) and one of the icons of the Maltese gastronomy. Who has not tried one in the street food stalls? It is said that the best Pastizzi in Malta are served at Crystal Palace a small traditional bar in Rabat. […]

via The most famous Maltese —

Exodus, Jesus, and Wine

How much do you know about the story of Easter? Maybe less than you think. Read on!

Most of us are familiar with the ancient Easter story of Jesus’ death, burial, and resurrection, especially if we grew up in the Church. But the reality is that the Easter narrative began thousands of years before the death of Jesus. The dramatic lead-up to the crucifixion and resurrection of Jesus is quite elaborate and was set in place generations before Rome even existed.

If you turn to Exodus 11-12, you will read the story of Moses liberating the people of Israel from the heavy hand of slavery in Egypt. You may have heard this in Sunday school or on Prince of Egypt. Here how the story basically went: Israel was in slavery in Egypt, so God sent Moses to free them. Moses stood before Pharaoh, the king, and told him to free the slaves. The pharaoh refused until God sent ten plagues to the land. The final plague was the death of all the firstborn sons in Egypt. The only ones who were spared were those who obeyed God by killing a lamb and painting some of its blood on their doorposts. Finally, pharaoh relented and forced the people out of the land. They left while their bread was still without yeast and baked the flat cakes during the journey. God instituted Passover in remembrance of this event. I’ll give more details on the Passover feast below.

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Seder Plate for Passover. The horseradish sauce represents the bitterness of slavery, the lamb represents the lamb whose blood caused the Angel of Death to “pass over” the Israelite homes, the herbs dipped in salt water represent the Red Sea crossing, the honey represents the sweetness of freedom, and the egg represents the Temple sacrifice.

 

Fast-forward a thousand years to the account in Matthew 26:1-30. It’s the year 30 AD in Jerusalem, and crowds of Jews have gathered to their holy city to celebrate the Passover. They will be observing the Passover meal tonight, and tomorrow they will all bring a Passover lamb to sacrifice at the Temple to atone for their sins. The lamb must be perfect, with no broken bones or blemishes. The priest will slaughter the lambs for about six hours, and when the last lamb has been sacrificed, he will say, “It is finished.” It’s a gruesome sight– so much blood will be spilled and many innocent animals lives lost. It’s designed to be that way so that the people will see how awful their wrongdoings are and be thankful that God took the life of the animal in exchange for the life of the sinner.

On this night, Jesus celebrated Passover the same way that the rest of the nation did. He gathered with his closest friends to eat the symbolic flatbread and drink the symbolic wine. And then he taught them that the entire Passover was designed to point the way to himself. He was the final Passover lamb, the perfect one who would die in the place of the sinner. He would be the lamb who wiped away the wrongdoing– not just for a year, but forever.

Jesus and the disciples reclined at the table, first-century style. This Passover meal would come to be known as the Last Supper and be the foundation of the sacrament of Communion or Eucharist. Together, they drank the first cup of wine: the cup of holiness. This cup reminded them that God is holy and He desires holiness from His people. Next, the ceremonial washing of hands began. But Jesus did not simply wash the hands of himself and his friends. He washed their feet, a sign of servanthood. His friends were confused because he was their teacher and leader. Jesus told them that he was setting an example for them. He expected them to also serve one another.

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Washing hands

 

After the washing of hands comes the herbs dipped in salt water. The salt water dripping from the herbs reminds us of the tears of the Israelite slaves and the salty Red Sea that the people passed through to find freedom in a new land. For Christians, it is also reminder of baptism. In fact, the institution of baptism has to do with the story of the Red Sea. Christian baptism is a symbol of leaving the old life of bondage to wrongdoing and passing into a new life of freedom with Jesus.

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Parsley dipped in salt water

 

Next, Jesus took up the flatbread, which is called “Matza.” Traditionally, it is broken into three pieces, representing the Jewish patriarchs: Abraham, Isaac, and Jacob. But as Jesus broke it, He said, “This is my body, broken for you.” He had been telling them for days now that he would have to die, but they didn’t quite understand yet.

Next Jesus picked up the second cup of wine, the cup of judgement. “This cup that is poured out for you is the new covenant in my blood.” The old covenant had been dependent on the blood of animals, spilled to atone for wrongdoing. Soon, Jesus would spill his blood on the cross and initiate the new covenant. The new covenant is that Jesus blood, his death, is sufficient to make up for wrongdoing. You don’t need to kill and animal, and you don’t need to do anything to earn right standing with God and entry into Heaven. You only have to trust that Christ’s death is enough.

Jesus began to pass around the cup. Each person dipped their flatbread in the wine and ate. As they did so, Jesus dropped the bombshell: He really was going to die, and one of those at the table would betray him to the authorities and make it happen. They began to question who it was. Judas had already struck a deal to betray Jesus, so he got up and left to finish the job.

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The rest of them continued in conversation and Jesus taught the last of his lessons to them. After, they sang a hymn. I imagine that it was the song “Dayenu,” which is sung at every Passover meal. The song talks about how God continually does good things for His people: led them out of Egypt, gave them the Sabbath, gave them the Torah. We can add one more to the list: gave us Jesus.

After the song, Jesus and his disciples left to pray on the Mount of Olives. After an hour or so, Judas returned with a great mob to arrest Jesus. That night, he was tried before the governor and found guiltless. But the governor was pressured by the people to crucify him, so he turned Jesus over to them to die. Jesus was hung at 9:00 am, as soon as the lambs in the Temple began to be slaughtered. At 3:00 pm, when the last lamb was slaughtered, the High Priest said, “it is finished. A few miles away, Jesus felt himelf dying. He cried out, “It is finished!” and exhaled his last breath.

He was buried that night.

Three days later, the tomb was found empty. A few women claimed to have seen him. The governor tried everything he could to find the body. But it was nowhere to be found. More people began to claim to have seen him, and the days continued to go by. The governor gave up looking for the body.

The body was gone.

Jesus had risen from the dead.

He was who he said he was!

And we can have everlasting life because he is the perfect Passover lamb who took away the sins of the world.

East African Cooking: Chips Mayai

This is the easiest and fastest East African food I’ve found so far.
My sister, who’s a junior at Arizona Christian University, is working on a project on Burundi for her geography class. Burundi is a tiny African nation near Rwanda, Kenya, and Tanzania. It also happens to be the country where my husband, Ben, was born. Of course, she and her project partners interviewed Ben as their expert on Burundi. 

Ben being African: he climbed a tree to get this coconut and opened it with a rock.

She also asked me for a recipe to bring to class, so I sent her directions to make chapati and mandazi. However, those take a long time, so I thought I’d write up a recipe for something a little quicker: chips mayai.

  
Chips mayai is basically a french fry omelette. It’s a popular street food from Tanzania that is also easy to find in surrounding countires. You can make it from scratch, but this is the busy college student version.

You need:

-Frozen french fries

-Eggs

-Oil (palm oil is the most authentic)

Thaw your french fries.

  
Heat a generous amount of oil in a frying pan. Cook fries until hot. 

Beat eggs (eggs and fries should be 2:1 ratio) and add a little milk, salt, and pepper.

  
Pour eggs in pan. Allow to cook over medium-high heat until the bottom is cooked. Flip over. It’s fine if it’s messy once flipped.

  
Cook thouroughly and remove from heat. Serve with ketchup.
 
Happy Burundian!

Southwestern Venison Brats

If you’ve never had game meat before, this is a great way to try it. Make these venison bratwursts and have a taste of the wild outdoors.

  
What you need:

-Venison brats. Ours came from the deer my dad hunted last fall. You can also get them from butcher shops or order them online.

-Three bell peppers, sliced.

-One onion, sliced.

-Olive oil, 1/4 cup.

-Hotdog buns.

  
What you do:

-Prepare peppers and onions. Place in tinfoil, sprinkle with oil, salt, and pepper. Wrap and grill for half an hour.

-Grill brats for 20-30 minutes.

-Place brats in buns. Top with pepper mix. Enjoy!

  

Goodies from Secnarf’s Place

Today on Foodie Tuesdays, we are going to meet a local food wizard and learn to make sweet potato pudding.

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Meet Frances! Born and raised on St. Kitts, Frances moved to Saint Martin 30 years ago with her husband, who relocated for work. She can work wonders in the kitchen. I met Francis at a local event, where she was selling delicious meat patties, pies, puddings, and cakes.  She calls her business “Secnarf’s Place,” and you can find her at almost any public trade show or market event.

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As you can see, Frances loves to cook. Before she retired, she worked in a store nearby. Now, she spends a lot of her time in the kitchen, baking for her family or preparing for an event. She told me that she stayed up all night to make fresh-baked goodies for her booth. She doesn’t mind the work, though, because she loves what she does. “I like to use my hands,” she says, “It’s like a work of art.”

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Frances’ culinary skills aren’t limited to the oven. She also makes her own all-natural fruit and vegetable juices. All she adds is a little bit of sugar for flavor, if it’s not quite sweet enough. Passion fruit is her best seller. “It’s so much better than what you can buy in the stores,” she says. No preservatives, no shipping. Just natural goodness!

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I asked Frances what her favorite food is. She thought for a moment before answering, “Sweet potato pudding.” The pudding is actually what sparked Frances’ interest in cooking. When she was a girl, her mother would make sweet potato pudding every year as a special Christmas dessert. As she got older, Frances would help. The rest is history.

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Here is how you can make sweet potato pudding, as described on Jamaican Caribbean Favorites. You can visit their site to learn how to make many more awesome Caribbean dishes!

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Sweet Potato Pudding:

Ingredients:

  • 2 lbs sweet potato, grated
  • 4 green bananas, grated
  • 1/2 cup flour
  • 1 cup sugar
  • 1/2 cup grated coconut trash
  • 4 cups coconut milk
  • 3 tsp vanilla
  • 1/2 tsp nutmeg
  • 1/2 tsp mixed spice
  • salt to taste
  • 1 tsp baking powder
  • raisins
  • rum to taste
  • 2 oz melted butter
  • Greased 9 inch pan

Directions:

  1. Mix grated potato, banana, coconut trash, raisins, flour and baking powder.
  2. Combine coconut milk, vanilla, sugar, butter, rum, salt, nutmeg and mixed spice.
  3. Add milk mixture into potato mixture and batter until smooth.
  4. Pour mixture into greased tin and let sit for 30 – 45 minutes.
  5. Bake at 350 degrees F (175 degrees C) for about 1 1/2 to 2 hours.
  6. Serve hot or cold.

Papa Dan’s Pizza, Behind the Scenes

This is a special installment of Foodie Tuesdays! Today we are going to visit one of Sint Maarten’s best restaurants, Papa Dan’s. Come with me to discover delicious pizza flavors and the elements of business on an island.

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Papa Dan’s is located near American University of the Caribbean, between Tung Yuen Market and the coffee shop. It has been operating for nearly a decade, and has become an important part of the local community. The restaurant is hugely popular with students; at any given time, one can see AUC students walking briskly to class or study group with a pizza box in hand. It’s little wonder that the shop attracts so much local business. The surrounding neighborhood is constantly filled with the aroma of baking pizza, and once you try a Papa Dan pizza, you’re hooked. Why? Because there’s a lot more to Dan’s pizza than just pepperoni.

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I arrive at Papa Dan’s on this warm tropical morning, camera in hand. Dan Passerieu greets me at the back door and gives me a quick tour of his little kitchen. Cooled boxes of fresh toppings line one wall: cheese, veggies, meat, and tomato sauce for the traditional and barbecue sauce, jalapenos, pesto, and honey for the adventurous.

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The first thing you will notice when you visit Papa Dan’s is that the menu is no ordinary menu. Dan shows me the lists of pizzas and explains where some of the unique combinations came from.

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Student’s Special, a combination of mozzarella, Gorgonzola, pepperoni and honey, was the first special he created. Dan tells me about the history behind this pizza. Before Dan lived on Saint Martin, he ran a restaurant in Paris. He first came to Sint Maarten to visit a friend of his, who was a student at AUC. Dan fell in love with the island, and decided to stay.  His friend was a regular visitor of the shop, and always ordered the same thing- pepperoni. Finally, Dan insisted that he had to try something else, and concocted Student’s Special for his friend. Before long, Dan was getting constant requests for this pizza, so onto the menu it went.

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There are actually three other pizzas inspired by students. Dan named these pizzas after regulars from the school who ordered the same combination of toppings every day. If you visit Papa Dan’s, be creative with your toppings and tell your friends to order the same; who knows, your creation might end up on the menu!

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My personal favorite is Sugarmama, a combination of Gorgonzola, mozzarella, goat cheese, and honey. I would never have thought to put honey on a pizza, but it’s a surprisingly delicious addition.

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Making specialty pizzas on Sint Maarten is not all culinary art and creativity. Running a restaurant on an island poses special challenges. Dan’s current problem is a late shipment of mushrooms. Because everything has to be imported from the U.S. or Europe, he explains, you can’t always get what you need as soon as you want it. If a shipment is delayed, there’s nothing you can do. That’s the island life.

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I watch as Dan creates a pizza. First, he prepares fist-sized lumps of dough.

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Next, he runs the dough through a rolling machine.

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He tosses the circle of dough in the air.

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Next, Dan smooths a spoonful of sauce on the pizza.

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Finally, he adds cheese and toppings. This pizza is pepperoni. Dan’s favorite combo is mozzarella, mushroom, spinach, Gorgonzola, garlic, and honey.

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He places it in the oven. The warm scent of baking dough fills the little kitchen.

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Hot pizza, ready to eat!

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Before I leave the kitchen, Dan slides a hot pizza from the oven into a box and hands it to me. The distinctive scent of warm goat cheese floats up from the box. I smile, looking forward to the sweet-and-salty Sugarmama ambrosia that awaits me.

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Foodie Tuesdays: Bahamian Johnny Cake

Hi friends! Usually of Foodie Tuesdays, I tweak an international recipe and share it here on 3rd Culture Wife.

Today, I have glorious amounts of leftovers and absolutely refuse to cook.

We have ribs and pizza, so I doubt Ben will argue with that sentiment.

Instead of the usual, I decided to share with you my favorite Word Press baking post of the day. Incidentally, it fits in with my Caribbean theme. If you’ve ever visited the Caribbean, odds are you’ve enjoyed a nice, warm johnny cake. If you haven’t, now’s a great time to try it for yourself!

Click on the link below to visit Mandy G’s blog and learn how to make this classic Caribbean staple.

Bahamian Johnny Cake