I didn’t think I’m come up with a way to distill my Cuban experience (well, some of it) into one dish so quickly, but then it hit me. Plantain is a staple of African and Latin American food – and available in most urban grocery stores these days – and what represents Cuba better than Rum? So let’s marry the two… Fry a thumbnail of ginger in a little oil, and then add a couple of sliced plantains. While they’re…
Meant to write some more before going away, but I hope you had a very merry one. Here’s an article I wrote for 4Food about winter soup, offies (longer article to come) and Port Wine Jelly. Yum. I’ve been in Cuba, so I’ve got a few new things I want to try – currently wondering what I could do with Plantains, as I got rather addicted to them – any ideas? Also: more rum! In the mean time: check out…
Under threat of legal action, I’m not at liberty to reveal the identities of the two fine gentlemen in this photograph, but I can tell you that it was taken on the banks of the Zambezi, about 10km downstream from Lake Kariba, which puts it somewhere round here. That’s boerwoers on the braai, and a bream about to go on. Plus two generous Pink Gins in true Cooking With Booze fashion. At a good 5,000 miles as the crow flies,…