We started with sambusas (samosa analogues)

The Indian diaspora has made them popular internationally. In recent
weeks, days I've had an Egyptian version, a Somalia one and a
Ugandan one all right here in the great White North.

It's amusing that the most lasting effect of the British
Empire (aside from a heritage of oppression and resentment,
but that's true of all colonization) has been curry spices.
I don't think triangular pastries can be traced unilaterally
to south Asia, though - they seem universal wherever dough
is made.

Kik alicha, somewhat undercooked yellow split peas in a sauce
of onion, turmeric, a little hot spice, and much garlic. The
issue was with the crunchiness of the peas. A pity, as it tasted
pretty decent otherwise

It's delicious when fully cooked; one of my favourite sides when I'm

It was a large serving, and we ate little of it, so the
waitress asked with some concern if we didn't like it.
Gail soothingly said that we were full and woult take it
back with us. Reheated it probably was pretty good.

at our Ethiopian place (which has risen to become the #1 rated spot
in Yellowknife according to Trip Advisor).

I'm untrusting of Trip Advisor, but to have a minority
cuisine up top is a bit of a tribute, unless there are
a ton of east African immigrants in town with computers.

claims that it is made with imported teff flour. The implication
is that it's from Ethiopia, but I seriously doubt that. Canada?

Nope. Our climate's too cold to grow it.

A lot of the domestic teff here is from Idaho and the
Dakotas, which are often on the chilly side. I looked it
up, and there's a major teff grindery in Ontario, but it
prides itself on getting its raw material from Ethiopia,
Djibouti, and someplace I forget, South Africa I think.

Title: Pan Fried Kingfish Fillet

Good one, though the fish we had was almost definitely
in the Perciformes - your average Kingfish is a Scombridae,
relatively Long and skinny.

Author: Abderazzaq Noor
Recipe by: Roda Mohamed Muse
From: The Somali Kitchen

Looks pretty good.

From ASMA Foods: Duqus Seasoning Masala is a blend of Coriander
seed, Cumin, Chilli, Black pepper, Clove, Taj, Turmeric, Fennel
seeds, Cardamom, Salt, and Paprika.
And from: www.spiceupthecurry.com: Taj is cinnamon stick in
Gujarati.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Hot Tomato Relish (Gujarati Kasundi)
Categories: Indian, Condiment
Servings: 1

Stephen Ceideburg
1 tb Mild vegetable oil
1/2 ts Mustard seeds
1 1/2 tb Slivered garlic
1/2 ts Turmeric
1 ts Cayenne pepper
1/2 ts Salt
5 md Ripe tomatoes, blanched,
-peeled, chopped
1/4 c Distilled white vinegar

This very popular relish is from Gujarat in western India. It makes a
wonderful dipping sauce for finger foods.

Heat oil in a medium-size skillet over medium-high heat. Add mustard and
garlic. Cook, stirring, until mixture starts to brown, about 4 minutes.
Add
turmeric, cayenne, salt and tomatoes. Stir and cook for 2 minutes. Add
vinegar and bring to a boil. Reduce heat, cover, and simmer until thick,
about 10 minutes. Spoon into clean jars and seal.

Makes 3/4 cup.

Note: Stays fresh for several weeks in a covered jar in the refrigerator.

PER TABLESPOON: 20 calories, 0 g protein, 3 g carbohydrate, 1 g fat (0 g
saturated), 0 mg cholesterol, 93 mg sodium, 1 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

MMMMM

I lacks me higher math, but it would seem that this recipe
would yield at least twice that amount of product even if
one reduced the volume by 50%.
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Quoting Michael Loo to Jim Weller <=-

We started with sambusas (samosa analogues)

The Indian diaspora has made them popular internationally.

I don't think triangular pastries can be traced unilaterally
to south Asia, though - they seem universal wherever dough
is made.

I just read that sambusas originated in the Middle East at least 1000
years ago and that Arab spice traders introduced them both around
the Horn of Africa and to India around 800 years ago. Indians
subsequently invented the potato stuffed version.

A lot of the domestic teff here is from Idaho and the
Dakotas, which are often on the chilly side.

I'm surprised that farmers in southern Alberta and Saskatchewan
haven't tried to grow it on at least a small scale experimental
basis,

But apparently our production is zero except for some limited use of
the whole plant as part of a drought resistant hay and pasture
mixture of grasses.

Title: Pan Fried Kingfish Fillet

Good one, though the fish we had was almost definitely
in the Perciformes - your average Kingfish is a Scombridae,
relatively Long and skinny.

True. I chose that recipe merely because it was a salt water fish
one, from the Horn of Africa, and already in my export file.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Broiled Fish From Chef Kurt Linsi (Ethiopia)
Categories: Fish, Bbq, Ethiopian
Yield: 8 servings

1 Text file

Place 2 or 3 freshly caught whole fish, cleaned, on a wire rack.
Lower the rack carefully into a long pan of salted lukewarm water.

Bring the water up to a boil slowly and simmer until the skin
loosens. Lift the fish out rack and all and place it directly over
a hot charcoal fire. Sprinkle with salt and pepper and, as soon as
the fish begins to flake, remove from fire and serve immediately.

If fish appears dry brush it carefully with seasoned oil or
butter.

Chef Kurt Linsi of Ethiopian Airlines was the chef for Emperor Haile
Selassie for ten years. He is one of the world's outstanding cooks.

The African Cookbook by Bea Sandler

MMMMM

Cheers

Jim

... Before you eat a rotten fish, you must first drink like a Viking.

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