Recipes From Around the World Right in Your KitchenWritten by Pat Schraier
One of most enjoyable parts of travel is to taste foods that are indigenous to different countries and cultures.
If you judge Mexican food by local restaurants you would miss incredible variety of moles for Oaxaca, for example. The
stews of Hunan province are not served in Chinese restaurants and African food is hard to find outside of large cities.
But traveling to all these regions to sample these wonderful cuisines is impossible, so we turn to cookbooks. A newer and
faster and cheaper way to do that now is to download an Ebook from someone who is familiar with these foods and has tested
each recipe. You can print each recipe as needed and keep rest in a file on your computer.
Here is one recipe from Hot & Spicy Soups & Stews From Around African Chicken Stew
Serves 4 to 6
Note: This Stew is Hot! Adjust amount of chiles to your tastes
- 1 ½ lb. boneless chicken breasts, cut into bite size pieces
- 1 inch piece ginger, peeled and chopped
- ½ tbsp. paprika
- 1 tsp. each ground nutmeg, coriander, cinnamon, and allspice
- 2 tbsp. vegetable oil
- 1 14 oz. can tomato pieces
- 2 habanero or Scotch bonnet chiles, finely chopped
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 3 cups chicken stock
- 1/4 cup chunky peanut butter
- 2 sweet potatoes, peeled and cut into bite size pieces
- 5 dried chiles, soaked for 2 hours in hot water
- 2 tbsp. red wine vinegar
- parsley for garnish
Coffee--Everything You Need to Know From Arabica to ZanzibarWritten by Larry Denton
With a gourmet cup of coffee costing almost as much as a luncheon sandwich these days, more and more people are making their coffee at home from an "old fashioned" drip coffee machine. Thanks to Starbucks and other vendors out there, coffee from a can or a jar just doesn't work anymore. Coffee has become second most valuable item of international trade, just behind petroleum. Worldwide, coffee lovers drink 2.25 billion cups a DAY! To satisfy that thirst, world's coffee growers, each year, produce about 6 million tons of green coffee beans and ship them to thousands of coffee roasters around globe. People who drink coffee range from those interested only in caffeine "buzz," to true aficionado, who, like wine connieseurs, are concerned with color, taste, quality and aroma.
Whether you order a cup a "joe", some hot "java" or a caffe macchiato, primary ingredient remains coffee bean. Coffee begins on a tree in a warm climate where rainfall is about 50 inches a year, soil is well drained and preferably volcanic (this is why Hawaiian Kona coffee is so highly prized). The fruit of coffee plant is called a "cherry" and is appropriately red in color. The heart of cherry, generally two beans, is separated from husk by hand and then air and sun dried. Separating bean from its outer husk, called "hulling" is done either mechanically or by hand. These green beans, as they are now known, have a shelf life of about two years.
The mythical story on discovery of coffee and its use by human beings, involves an Ethiopian goatherd named Kaldi. Kaldi watched in awe and amusement as his flock behaved very strangely each time they ate bright red fruit from a special plant. He tried berries and found himself suddenly alert and full of energy. The following day Kaldi reported his experience to a Muslim holy man at a nearby monastery who later gathered some berries which he found to have a bitter taste. Hoping to improve their flavor he roasted them in a fire, crushed them with a stone and boiled them in water. Almost immediately after trying his new concoction, his brain became more active and he was able to stay awake all night without being tired in morning. News of this miracle berry drink spread rapidly throughout Middle East and by 16th century, European travelers were praising drink in their journals. The secret was out!