Bizarre Foods in Malawi – Southern Region

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February 3, 2019

Welcome! Malawi is a beautiful country, full of rich culture, people and of course food. Malawi’s staple food is an odd concoction called nsima, pronounced “see-ma”. Nsima is made from white corn flour and is a porridge-like substance that is very thick and eaten with your hands. You eat nsima with ndiwo (“dee-wo”) aka “relish”. Ndiwo can be meat, eggs, or vegetables.

Fried termites with a side of mopane worms, anyone? Well, why not a handful of stinkbugs with some bunny chow? Traveling to Africa will introduce you to the weird and wonderful food that you can taste all across the continent.

When visiting the unique and extremely fascinating continent of Africa, you should definitely travel with an open mind and a hungry stomach, and at least try some of the strange but fantastic local delicacies. From stinky bugs to big caterpillars, we have compiled a list of 7 weird and wonderful foods to get your chops around in Africa.

Mopane Worms

Mopane worms are a delicacy in Malawi. Whether the creatures are being served at home or a restaurant, there is a particular process of cooking traditionally.

Fried Termites (Ngumbi)

Why bother buying popcorn or sweets if you can snack on termites for free? This one might make your skin crawl, but like with the mopane worms, rural South of Malawi eat termites as a good source of protein. These little insects are usually eaten raw as tasty snacks after being pulled out of ground that they’ve been feasting on, or are then sold in markets to be brought home and roasted or fried in oil. Also, apparently these insects taste like carrots…but we’ll let you be the judge of that.

Luwende

Blood of a cow – fresh coagulated chunks straight from a cow’s neck.

Stinkbug (Mphalabungu)

I know, I know, another gross bug…but again this bug is another edible source of goodness. Don’t let the name put you off, you won’t actually taste “the stink” as the stinkbugs are beheaded and squeezed to empty out the green gland that makes the smell before cooking. Once being emptied of the green gland, Malawians usually boils the bugs and then sun-dry them and enjoy them as snacks. These little stinky critters are high in Vitamin B, so are actually quite good for you, and some people say they taste like a blend of cinnamon and iodine.

Pineapple Sandwich

Right now you’re probably feeling a little grossed out by the thought of chowing down on insects and bugs, so here’s a tamer dish. Everyone loves big, juicy slices of pineapple, and everyone enjoys thick, fresh white bread, so why not put both together? For this dish, Malawians serve pineapple between two slices of white sandwich-bread and butter, and even though it sounds like a strange flavor combination, it actually works well together. Pineapples are very cheap (less $1) to buy in Malawi, so even if you pile up on the fruit and don’t like it in a sandwich, then at least you can enjoy the sweet taste all on its own.

Biltong

Biltong is perhaps not so much of a weird food, but is definitely wonderful, as it is a Malawian specialty that most locals munch on. It is made from good quality cuts of meat such as rump or silverside, which is seasoned with spices and vinegar and hung out to dry naturally. It may look moldy or too dry to eat, but biltong is definitely worth trying, as it is extremely flavorsome and tasty.

Ostrich Egg Omelette

Here’s a dish for omelet lovers to get egg-cited about. In Malawi they make the mother of all omelets with an ostrich egg, which is mighty when you remember that the eggs can weigh more than 3 pounds each. This whopper of an omelet is probably best shared with a few friends, especially since an ostrich egg is equal to 24 normal eggs – we’re not yolking! A traditional Malawian ostrich omelet is served plain and simple, with butter, salt, pepper, and parsley.

Chicken feet (Zipalapasiro)

And we mean the chicken feet specifically. For those who love little meat and more bone, this is for you. Comprising mainly of tendons and skin, it is a popularly consumed dish and is cooked semi-dry or simply fried. Either way, it serves as a snack and doesn’t really satisfy your meat craving. However, when it is cooked with spices, sauces or tamarind, it can be eaten with rice.

Crispy Honey Bees

Believed to be good sources of proteins, honey bees are fried or sautéed and eaten as a snack. Think of peanuts with chopped onions and lime. Bees, as well as their larvae, are had in this form. The meat tastes almost like chicken. Remember to dust the wings off before you eat it unless you are brave enough!

Cow’s Organ Soup (Nthumbwana)

When you talk of cow meat, why exclude the organs? Cow’s organ soup, as the name indicates, comprises of mixed pieces of its tongue, intestine, heart, meat strips, liver and blood cubes. Vegetables, greens, onions, and pepper are added to this clear soup, which can be taken with rice or other sides.

Top 10 Traditional Dishes of the Basque Country, Spain.

By

Desirée Piña

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January 27, 2019

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When in Spain, take a car, bus, or train; buckle up and start heading North to the Basque Country or País Vasco. Once you enter Navarra, you will know that you are far away from the place you thought Spain was. You leave behind the hot, warm weather, tapas, sangría and flamenco and enter the cold, rainy weather of pintxos, sidras and white houses that the Basque Country is.

One of the most beautiful thing Spain has to offer is its diversity. Every region or Autonomous Community or Comunidad Autónoma is not only different in its unique landscapes but also in the language, culture, people but mostly, THE FOOD. Each region in Spain is home for a variety of special, traditional dishes.

Basque Country and Gastronomy

The Basques are very proud of their culture, language (Euskara) and people, but mostly, of their gastronomy. Basques take their food seriously, they love taking time on gathering good organic products and cooking it to its perfection.

Let put it this way, if you want to eat some Paella and drink some Sangría, the Basque Country is not your place to go. Certainly, these are some of Spains special dishes but their home is all the way in Valencia.

Here are some Basque traditional dishes that you should try when travelling to the north of Spain.

BAKALAO PIL PIL

Basque Country, traditional dishes: Bakalao — *Bakalao Pil Pil, Restaurante Aizian, Bilbao*
*Source: Desirée Piña *

Bakalao or Cod is the king of Basque gastronomy. It is said that many years ago, the Basques learned the technique of salting and drying fish from the Vikings. Ever since, it has been a technique highly implemented in Basque cuisine.

Basques love their cod, salted or fresh. If you ever travel to the north of Spain you will see that every restaurant or bar will have a at least two dishes with cod.

There are various Basque national dishes that include Cod, Bakalao Pil Pil being one of them. For this recipe the Cod is slow cooked in oil (confitar), it is not fried but slowly and in low heat cooked in the grease. The fish looses its natural gelatine into the oil, which is then mixed and whisked together until it is dense and forms a mayo looking sauce.

BAKALAO VIZKAINA

This famous recipe has its home in Vizcaya, also home to the city of Bilbao. This recipe could also be elaborated with fresh or salted cod. Being salted cod usually the most used in this area of Spain. The cod is served with a tomato and choricero pepper sauce.

Choricero pepper is a variety of red pepper that is air dried for conservation. It is usually hydrated with warm water before cooking, where only the meaty pulp is used.

MERLUZA A LA VASCA O EN SALSA VERDE

If Cod is the king of Basque gastronomy, hake or merluza is its queen. Hake is, next to cod and bonito, one of the fishes most consumed in Spain. You can find this fish cooked in various different forms all throughout the peninsula. Merluza en salsa verde (hake on green sauce) is a typical hake dish to eat in the Basque Country.

This dish is simple yet delicious and full of flavour. With some fish stock, white wine, flower, garlic and parsley you got yourself a salsa verde. Add some green peas and clams to take it to the next level.

MARMITAKO

If we keep putting fishes in a cast system, Bonito will be the knight in a shining armour. Bonito is basically the cousin of Tuna fish. Quite similar in the outside but definitely different in meat colour (Bonito is more pink while Tuna is usually bright read), texture and flavour.

This dish popular amongst fishermen, is a fish stew, usually using Bonito or Tuna, vegetables, potatoes and tomato sauce. It originated on the Bonito fishing boats and it used to be the dish of substance for fishermen. Today, is a well known, flavourful and aromatic fish stew made all over the Basque Country.

TXIPIRONES EN SU TINTA

Txipirón, in the Basque Country, is a smaller and much younger squid. It is very typical to cook it in various different ways, deep fried, grilled, stuffed and even on a stew.

Squid cooked on their own ink may sound a bit weird and look a little bit too black to be appealing, but the taste of fresh squid slowly cooked on a stew made out if its own ink and delicious vegetables is just delight-full. Definitively one you do not want to miss!

CARRILLERAS AL VINO TINTO

For all those meat eaters out there, this one is the catch for you. Carrilleras or veal cheeks (can also be pork cheeks) are slowly cooked on a red wine and meat stock until it becomes so tender that it melts in your mouth. This is definitely not the most traditional dish but for sure one of the most loved ones by the foodies out there and one that has become popular in the last few years.

ALUBIAS DE TOLOSA

Legumes are a very important food and source of nutrients in Spanish cuisine. All throughout Spain you will find different types of dishes, usually soups or stews, made with legumes. There are dishes made with all different kinds of beans, lentils, garbanzo etc…

Alubias de Tolosa is the most typical legume or bean dish found in the Basque Country. What makes this dish special is the type of been D.O. de Tolosa, which are only grown in this area of the country. The dish is a creamy, flavourful bean soup that it could be eaten on its own for a vegetarian version or it can be accompanied by some meat called sacramentos: usually pork, morcilla (blood sausage) , costilla (ribs), chorizo, rabo de toro (oxtail).

PORRUSALDA

Simple, delicious and perfect for a cold rainy day. For all those vegetarians out there this is a perfect dish for you. This leek – potato soup is nothing far from bland or boring.

TXAKOLÍ

If you have been to Spain or even read a little bit about it you would know that Spaniards love their wine. Txakolí is a type of fizzy white wine elaborated in the Basque Country.

Txakolí is a dry, slightly sparkling white wine. Usually created in coastal towns, with the salty ocean breeze dancing with the crops, making the wine high in acidity. Its natural semi fizzy texture makes this drink a Basque favourite to enjoy with a nice meal.

PANTXINETA

We could not finish this article without a dessert. Pantxineta is a typical dessert of the Basque Country. It is a sandwich like cake made out of puff pastry stuffed with pastry cream and almonds.

Simple Homemade Shrimp Taco Recipe

By

Hannah Wyatt

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January 26, 2019

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Everyone loves a good taco, right? I know I certainly do. And specifically, I am a sucker for a good shrimp taco. There’s something about the combination of the delicious taste of buttery, browned shrimp and the fresh, raw ingredients of a taco that just explode with flavor when wrapped in in a little tiny tortilla. I’ve done my fair share of taco eating, and because of that, I have gone home wishing there was a way to recreate (or at least try to mimic) the masterpieces of taco I have found in restaurants.

I’ve tried to do this recreating process by paying attention to the fresh ingredients and toppings on tacos that are unique and you wouldn’t necessarily find in a chain taco restaurant like Taco Bell, for instance. I personally like tacos better when they aren’t weighed down by heavy greases and or overpowering flavors of meat. This is why I find that shrimp is a great, fresh tasting filler meat in a taco.

My recipe for fresh shrimp tacos is pretty simple, and the only actual cooking process it requires is the preparing of the shrimp, which if you’re not familiar with, is actually pretty simple, too. I like to wait until last to prepare the shrimp, because raw shrimp actually only takes about two to three minutes to cook fully when you cook it in a pan on the stove. First, I prepare the rest of the ingredients for the tacos.

As many flour tortillas as you desire (small size to pack the flavor)
Fresh kale, rinsed and broken into smaller pieces
Fresh cilantro, rinsed and broken into smaller pieces
A variation of pico de gallo salsa, chunky and with the juice drained off
Avocado, peeled and sliced into thin pieces
Some type of cooked rice. I prefer white rice or long grain rice because the flavor is mild and doesn’t get in the way of other strong-tasting ingredients

The first thing I will do is get out a pan, spray some kind of cooking oil in it lightly, let it get hot, then plop the tortillas in it and let them lightly brown on each side. Set the tortillas aside. Next you want to get all of your toppings out and ready to use on your finished products. Put the rice and salsa in bowls, and set out the kale, cilantro, and avocado slices.

Now, you’re ready to cook your shrimp. You want to buy fresh, raw shrimp that is peeled, de-tailed, and de-veined. This expedites the whole process and makes it a lot less messy. You don’t have to worry about thawing the shrimp and it tasting rubbery. In order to cook the shrimp, simply melt some butter in a pan in throw in some seasonings of your choice (I like Cajun, garlic, or Old Bay seasonings) and put the shrimp in on a medium-high heat. You want to let it turn pinkish brown, which will be about one to two minutes on each side.

Then, voila! You have all the ingredients you need for delicious shrimp tacos. The last step is to fill up your tortillas as per your desire!

Culinary trends of Assam

By

Jyoti Das Bardoloi

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January 25, 2019

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Alkali preparation or Khaar

Khaar is one of the most popular and quintessential preparation of households of Assam. The recipe got its name from the main ingredients that are used in the preparation which is basically an alkali made by burning banana trees/trunks from which ashes are obtained. These ashes are then decanted and filtered into a dark wood-brown liquid called kalaa khaar or banana ash extract. It is served as a second course of the meal following a bitter mustard leaves fry. Khaar helps in digestion and has other medicinal properties such as countering acidity and can also be used as an anti-dandruff. Khaar is very versatile as it can be used with many ingredients and vegetables. It can add variety to the meal while adding its own unique flavor. It is suggested not cook khaar in copper lined utensils to prevent the any reaction of the alkali with the metal.

Refreshing Appetizers

Before every meal it is refreshing to have a drink, which cleanses the palate. A very old tradition is the serving of horitoki punch. Horitoki or seelikha is a bitter fruit which helps in digestion and hence the punch is both refreshing and works as an appetizer. Usually seelikha is served during festival before the main prasad or ritual offering. It is cut into small pieces and served. But nowadays, it has seen new trend of soaking seelikha or horitoki in water for few hours and chilled. The water takes the flavor of the fruit and can be served both chilled or at room temperature. A refreshing drink in summers, it is also served in weddings to welcome the guests. This culinary trend is fairly new and mostly started by professional culinary college students during their annual food festival in the region.

Bamboo shoots

Bamboo shoots are a delicacy in Assam. The soft tender parts of the shoot are soaked in water for few hours and drained, before using them in any dish. Bamboo shoots or even cane shoots add a zing to the dish and goes well with fish. Shoots are either served as chutney with steamed or spit baked fish or fry together with potatoes. Adding bamboo shoots has seen a renewed trend in recent times with many recipes incorporating the tang of the vegetable. It can also be had with meat such as pigeon and duck while not adding them directly to the curry. Bamboo shoots are also pickled and stored lending to its quality as an all-season ingredient. Sometimes, people like to have just the bamboo shoot with little pepper and chilli with rice. Bamboo shoot as a culinary trend of the region has a long future.

Article by: Ajitesh Shankar Das

Check out the complete recipes in the book: A Book of Gourmet Cooking by renowned culinary expert Jyoti Das Bardoloi.

Street Food: Pintxos in the Basque Country, Spain

By

Desirée Piña

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January 23, 2019

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The Basque Country is not a very popular place for street food. Why? Because they have Pintxos to make up for it. A pintxo is a slice of bread with a small portion of food on top. It differs from a tapa because it is larger in size and it has to be ordered and paid for, whereas most tapas are complementary with your drink.

Nonetheless, the pintxos scene has escalated to a very high gastronomic level. What used to be just food on a piece of bread is now small portions of traditional dishes. Most pintxos bar will have a huge variety of pintxos already prepared for you at the bar but also a menu with a list of hot pintxos that can be ordered and prepared for you at the moment.

*Barra de Pintxos, San Sebastián, Basque Country* *Source: Desirée Piña*

Basically, Pintxos are a mini version of a dish for you to taste. Which is great because there is space in your belly to try all different types of traditional dishes. If you ever find yourself in the Basque Country you HAVE to go on a pintxos tour. It’s the perfect way to try different local dishes in just one afternoon.

Pintxos bars usually have a huge variety of pintxos just chilling at the bar. Grab a plate, serve yourself as much as you want, pay and eat!

If you really want to indulge yourself on Basque delicacies, try having a look at the menu and ordering hot pintxos that are cooked right at that moment.

*Gilda, traditional Basque pintxo *
*Anchovies, Olives and guindilla peppers*
*Source: Desirée Piña *

Now, grab your squad, head bar hoping and try all the different varieties of Pintxos available in the Basque Country!

*Pintxo de Txangurro, San Sebastián, Basque Country*
*Source: Desirée Piña*

Here is a small guide of the best Pintxos bar in San Sebastián, capital city of Guipúzkoa and home to many Michelin star restaurants.

*Pastel de Pescado, Restaurante Kukuarri, San Sebastián, Basque Country*
*Fish Cake*
*Source: Desirée Piña*

Head to La Cuchara de San Telmo, a very small and narrowed bar that fills up pretty quick. This bar is one of the oldest in town and home to various of the best Basque cuisines. This bar gets packed quickly ( so, get there early) and it could be hard to order and find a place to eat. But its all worth it! It doesn’t have pre made pintxos in the bar, like most others, and you have to order all the pintxos which will be made to order.

Everything here is amazing but you must have the Cochinillo (slow cooked suckling pig), Foie plantxa (duck liver), and the Carrilleras al Vino Tinto beef cheeks in wine sauce.

Heading downwards on the 31 de Agosto street, just a few steps after La Cuchara de San Telmo you can find Restaurante Gandarias, one of the oldest and well known restaurant sin San Sebastián. Here you can indulge a nice Basque meal at the restaurant, taste their delicious pintxos at the bar or order some hot pintxos on their menu. You can have a nice drink of Txakolí with a Gilda. Their Pintxo de Txangurro (king crab), is a must. And do not forget to order the pintxo de txuleta (grilled aged piece of steak on a bread) and some of their famous brochetas or skewers.

On the same street you can find A Fuego Negro, a more modern and lively bar that takes pintxos to a whole other level. Their cuisine is a little less traditional, a bit more expensive but also, more avant garde. You must try the Black Rabas, Olives with Vermouth and Bonito-watermelon tartare. The mini Kober burger is a yummy classic as well!

Head to Atari for some delicious pintxos that will be awaiting for you at the bar. For some extra hearty and hot food order some yummy fried calamari and patatas bravas to share with your mates. The charred octopus is to die for.

Head to its sister bar, Sirmiri, next door for some international (fusion) pintxos and delicious cocktails. Their vegetarian croquetas are unique and flavourful. Don’t forget to order the steak tartare and the Pan Bao. If you are travelling in a pack do not hesitate to share their home made Nachos.

For fancier pintxos head to Casa Urola and try the pintxo de viera or scallop or the grilled octopus. This bar is known for using high quality and seasonal ingredients. Meaning, that the menu usually changes within the seasons. Do not forget to share the local, seasonal mushrooms!

*Setas de temporada, Casa Urola, San Sebastían, Basque Country*
*Source: Desirée Piña*

Mendaur, is known for its wide variety of pre made pintxos but do not hesitate to order the Tako Talo, a sort of soft Taco filled with fried Begiundi (big calamari) and alioli.

If you want get out of old town for a while, head to the city center to Bar Zazpi and try the oxtail ravioli, beef cheeks, and the fried artichokes with Romescu sauce.

We can’t end this article without some sweet desserts. Head to La Viña, for the best oven baked Cheesecake you will ever have. NO JOKE!

Why You Should Learn to Cook During College

By

Hannah Wyatt

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January 22, 2019

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Eating in college is hard. Period. Whether it comes down to cost, accessibility, or time, most college students would concede to the fact that when you’re going to school nearly full time, it can feel totally overwhelming to make ends meet for food three times a day, every day.

I just graduated college, and like many other students, I am aware of and familiar with the struggle. For the majority of my college career, excluding the year I spent in the dorms savoring the endless bounty of a university-sanctioned meal plan, I have been supporting myself on my own. And when you support yourself on your own in college, this means you probably have to get a part time job to even afford groceries each week. On a college budget, eating out each day, or even each week, almost feels like it’s not even an option.

This is why I am a firm believer that every college student should be equipped with a few simple cooking skills. Cooking abilities are kind of like types of foods in that you only need a few staple items to get you going on the right track. If you can successfully learn the basics of cooking, then you will already feel comfortable enough to buy groceries and cook them, thus saving you a world of money that you would otherwise lose to eating out all of the time.

I suggest learning how to cook a few easy foods each for breakfast, lunch, and dinner. At breakfast, knowing how to cook eggs is a must, because they are so cheap, so easy, and so quick. You can generally buy a carton of eggs for around one to three dollars, and you usually don’t have to worry about them expiring too quickly.

Fried eggs are probably the easiest because you just need to lightly grease the pan, let it get hot, and drop the eggs in for about three minutes. And voila. You have healthy breakfast protein at your fingertips. Bagels are also a great breakfast staple, because cooking them is as easy as dropping them in the toaster. You can buy them in bulk for cheap, and they stay good for a while.

When it comes to lunch and dinner, the cooking level of difficulty will increase a little bit, but there are still some easy options.

Rice is a great choice, because cooking it is as easy as soaking it in hot water for a few minutes first, then letting it simmer in boiling water until it becomes fluffy and moist. There are so many types of rice you can buy, and you can even find cheap box-made rice that comes with seasoning.

I also suggest learning how to boil pasta and to find a few sauces or pasta toppings that you like, because pasta is accessible to make, inexpensive, and can be healthy if you buy veggie pasta or whole grain pasta. The last item I suggest learning how to make in college is chicken, if your diet allows it. Knowing how to fry chicken in a pan or how to bake it with a few simple seasonings can really enhance your grocery diet because, while pastas and grains are filling, having some easy to prepare meat in your diet will keep you satisfied.

It doesn’t have to be hard to survive on a college budget, and more importantly, it doesn’t have to be hard to learn how to cook. Just stick to a few simple cooking techniques at first, and then you can increase the difficulty level and really get creative!

Street Foods of Kolkata

By

Akshata Mohta

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January 21, 2019

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Kolkata – our “The City of Joy”, the ancient British Capital of India offers our taste buds a beautiful array of various kinds of mouth-watering cuisine. The city is termed as the “King” when it comes to its Street Food which is a contribution by the various rulers through history. It is said that the primary contribution to Street food is by the Marwari’s (king of chaats) and Chinese community who migrated in the late 18th century.

Let me take you on a mouth-watering and blissful journey through the Street Food capital of India.

Jhaal Muri:

The first name that pops into one’s mind when the name Kolkata is mentioned is “Jhaal Muri”; a mixture of puffed rice, onions, tomatoes, cucumber, coconut pieces ,coriander, peanuts, green chillies with a dash of special “muri masala” and lemon juice.

Kati Rolls:

It is rightly said that “necessity is the mother of all inventions”.

According to hearsay the British rulers refused to touch the kababs from the skewers (kati) directly because of which flat bread was served on the side. Over time the flat bread was filled with the kabab (mutton /chicken/meat) pieces, onions, green chillies and sauces and thus the Kati Roll was invented. The Kati roll has been adapted in various forms across the globe as one of the favourite “On the Go Snack”.

Kheemar Doi Bara:

This unusual recipe is said to be an original Thakurbari (Tagore Family) recipe documented by Purnima Thakur who married into the Tagore family, and inherited one of the cookbooks of the family. It is a combination of minced meat balls which are fried and then dropped into sweetened curd which is flavoured with subtle spices.

Puchka:

Pani Puri, Golgappe, Dahi ke Batashe are the different names that this street snack is called in various parts of India. Originally from Kolkata this is a crunchy deep fried hollow piece of dough which is filled with spiced potato and dipped in spicy tamarind /raw mango water. This snack is quite a mouthful of flavours and personally I can eat this at any point of time during the day.

Aloo Dum & Luchi / Radha Ballavi/ Dal Puri:

Luchi&alurdom — SOURCE: Wikimedia Commons

These are variants of a simple potato curry served with deep fried flattened breads which maybe plain or filled with lentil stuffing. This snack serves as a wholesome meal for any local Bengali and is most commonly found in the commercial areas of the city.

Telebhaja:

Various kinds of vegetables dipped and coated in gram flour batter, deep fried and served with bhaja masala and green chillies; Telebhaja, as sinful as it sounds is available at every street corner of the city. Aloo Chop (spiced potato), Beguni (eggplant), Fuluri (plain gram flour), phulgobi (cauliflower) are just to name a few variants of the Telebhaja that have to be tried. I personally eat it with puffed rice and green chillies –the Bengali way.

Ghugni-Chaat:

A popular and filling street snack which is basically boiled and flavoured dried yellow peas served with onion, green chillies, coriander, sweet tamarind chutney, green chutney and a dash of lemon juice. This chaat is can be customized according to an individual’s taste and has been adapted across the country in various forms namely Ragda Patties (Mumbai), Aloo Tikka Chaat (Delhi) etc.

Dimer Devil / Devil’s Eggs :

An excellent side dish for alcohol lovers , this is boiled egg wrapped with a spiced potato paste ,covered with bread crumbs and deep fried , served hot with onions and green chillies. Rightfully called the Devil’s Eggs as they are delicious and sinful to eat.

Peanut Chaat:

This is not mentioned as a famous street food of Kolkata at many places but one of my favourite childhood memories are around this spicy mixture of peanuts, green chilli chutney, chopped onions, and coriander and lemon juice. This is available at all the Ferry Ghats (Jetty) stations across the Ganges River at least the Ghats are where I tasted them!

Chinese / Tibetan Snacks:

As mentioned earlier the Chinese who immigrated to Bengal gave birth to the “Bengali Chinese” cuisine which is now replicated across the country and known as “Indian Chinese”. The Chinese noodles which are locally called “Chowmein” are thin noodles tossed with vegetables, chicken, green chillies, soya sauce, vinegar, spicy sauces and served piping hot. The Tibetans who brought dim sums / momos-a snack which you can never get tired of eating. The dumplings are steamed or fried and served with a boiling vegetable broth and spicy chutney –a personal favourite during the chilly winter

There is still a long list of Street Snacks like the Dal ka chilla, Raj kachori, samosas, Kulfi faluda, Dal Vada, Pav Bhaji etc. which can be enjoyed at Kolkata and there is not shred of doubt that Kolkata is rightfully called the “Street Food Capital” of India.

Review of Coffeehouses in Downtown Morgantown, WV

By

Hannah Wyatt

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January 20, 2019

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Downtown Morgantown, WV, sits just below the PA/WV border. If you travel north about 60 miles, you’ll hit the beautiful city of Pittsburgh, Pennsylvania. But if you stick around in Morgantown, you’ll find that the otherwise small town flourishes into an exciting and sometimes crazy college town. Morgantown boasts West Virginia’s flagship West Virginia University, a university growing closer and closer to about 40,000 students.

Woodburn hall — Woodburn Hall West Virginia University SOURCE: Pixabay

Coffeehouses in Morgantown

With the bustling commotion of college-life, coffee is a must. I’ve lived in Morgantown for over 20 years and have gone to college at WVU for about three and a half years. I’ve had my fair share of trips to coffee shops, and here’s what I’ve learned coming out on the other side. There are about four staple coffeehouses within the downtown campus area in Morgantown, and they each have their charms and downsides. I’ll unpack what you need to know about these coffeehouses.

The first coffeehouse that comes to mind when I think coffee in Morgantown is The Grind. The Grind, conveniently named for what coffee supposedly helps us do in the morning and for how we get those beans into coffee for, sits just across from WVU’s classrooms on University Avenue.

It’s a classic in Morgantown. It’s lasted for a long time, has the same, gritty feel as it has always had, and offers a decent set of staple items in terms of coffee and food.

Willey Street

I would rate the prices at The Grind as so-so, because the espresso is accurately priced, whereas the drip coffee drinks are a bit expensive, such as iced coffee and house blend brews.

The breakfast and lunch sandwiches are delicious and house-made, so I would rate the food as great. The atmosphere at The Grind is kind of constricting, if you don’t like small spaces.

The only seating areas are pretty small with tiny tables, and it is often darkly lit inside the shop. The lines are usually crowded, and you can usually find a mix of students, professors, and businesspeople inside. It definitely has a quick-paced, urban café feel, and if you like people-watching, then the window bar is perfect (if you can find a seat). The Grind is a classic stop in downtown Morgantown, and even if it doesn’t become your regular coffee stop, it’s still great for a first time. (Try the dirty chai latte.)

It’s a classic in Morgantown. It’s lasted for a long time, has the same, gritty feel as it has always had, and offers a decent set of staple items in terms of coffee and food.

The lines are usually crowded, and you can usually find a mix of students, professors, and businesspeople inside. It definitely has a quick-paced, urban café feel, and if you like people-watching, then the window bar is perfect (if you can find a seat). The Grind is a classic stop in downtown Morgantown, and even if it doesn’t become your regular coffee stop, it’s still great for a first time. (Try the dirty chai latte.)

Walnut Street

The next coffeehouse that I think of that screams Morgantown is perhaps the most popular by all demographics – students, locals, professors, businesspeople, etc. And that café is the Blue Moose Café. The Blue Moose is another Morgantown classic, and it used to be known for its old, checkered floors until it recently got remodeled. It’s still beautifully decorated with draping plants, flowers, and succulents, though, and these little touches are what most people like about it.

I would rate the atmosphere the best out of all four coffeehouses, because there is generally enough space and seating, the crowd and staff are friendly, and it’s well-lit with good music. The only downside to the atmosphere would probably be that their wifi network is usually hard to connect to. The menu is extensive, the food menu is delicious, and the prices are moderately set. The Blue Moose sometimes even hosts poetry or music events and is well involved in the Morgantown art scene.

If you go across the bridge right next to the Blue Moose Café, you’ll end up in the sunny, friendly neighborhood of South Park, which is mostly made up of students and professors. It’s a beautiful, historic neighborhood with friendly people, and at the top of Kingwood Street, you’ll find the relatively new coffeeshop called Quantum Bean. This coffeeshop was just finished at the beginning of the summer of 2018, and it’s a little fancier than some of the other coffeeshops in Morgantown.

Kingwood Street

Quantum Bean

Since it’s new, independently owned, and they roast their own coffee, I find that the prices are a little outrageous, and there aren’t many choices on the menu.

For a professor or the wealthier crowd, it’s a good stop, but even their specialty espresso drinks are overpriced. The coffee here is also very strong, but this might be perfect for you if you like your espresso that way.

But one solid about Quantum bean is that they are always friendly and are always bumping great music.

University Ave

The last coffeeshop I’ll mention is kind of an exception because it’s really a university coffeeshop. It’s called Eliza’s, and it’s located inside the university’s main downtown library. Because of this, the hours are a little wonky, and it usually isn’t open during the summer. The best thing about Eliza’s are its prices, which are always decent and affordable. The coffee isn’t the best when it comes to espresso, but it’s a go-to when it comes to simple drinks like iced coffee of drip coffee. They also serve really good prepared salads, sandwiches, and sushi. It’s great if you’re in a rush and don’t have much to spend.

There are a lot of coffee options in Morgantown, but I think these four are probably my favorite. They’re all worth trying out at least once.

Interview with Jennifer Jayden an American Tourist on Her Solo Travel

By

Tobias Kumwenda

-

January 19, 2019

4

I am delighted to bring to you an interview with Jennifer Jayden, an American citizen, female traveler in her late 50’s who has travelled solo in more than 15 countries in Africa and I met her in Blantyre, Malawi’s commercial city at Doogles lodge.

Q: How did you start to be a tourist and which was your first country of travel?

A: Some time ago in year 2016 back home in Nashville, Tennessee -USA while browsing on the internet I stumbled an American lady by the name Marie Houston on a Social Media, we shared lots of things in common as both we grew up with dogs and we adore dogs and also we love cooking, swimming just to mention a few. By that time, she was planning her first overseas trip Africa. She shared her idea with me, suggesting that I join her on the journey, without hesitation I agreed as travelling outside USA was the thing I never did before and was my burning desire and hearing such news brought excitement in me.

Together, we started making our financial savings preparation for our travel itinerary and in October 2017 we embarked our journey from USA to Africa, our country of destination was South Africa where we stayed for two weeks. That travel experience, opened gates to my ever traveling life.

Q: I know that since then you have been traveling, how has been your experience like?

A: The most important thing I do before embarking my travel journeys I plan. Planning including; studying the place I want to visit in terms of its weather, culture, travel routines, accommodation, food, emergency facility services etc. So far, my experience has been great as I have widen my understanding of the world on my own, both in developed and developing nations of which I much value, as no one would lie to me since I posses first hand information.

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Q. What would you say USA shares in common with Malawi?

A. quick answer I would give is that, USA is a vast developed country with numerous states as such, you expected to meet with different people of different backgrounds. Nevertheless, Black Americans shares similar traits of warm-hearted, friendliness, which is also in Malawians whom I have met so far during my tour right from all the places I have visited that’s Karonga, Nkhata-Bay, Mangochi , Lilongwe, Mzuzu, Kasungu, Nyika, Mzimba, Mulanje, Balaka, Blantyre, Thyolo, Kande Beach, Sun & Sand, Mayoka Village.

I love the different birds found in national of Nyika and Lake Malawi National Parks. Some of the birds which are considered exotic in America like Cockatoos are all over in the parks I have mentioned.

Malawi’s good weather pattern also reminds me of America.

Food: Talking about the food is another thing which has fascinated me most, the common one being Nsima with Beef. Back home USA, I have seen places – restaurants ran by Americans of African descents especially in Newyork city where they prepare similar food stuff like nsima even though I haven’t had a chance to taste it but surely I will do upon my arrival.

Beer: I love the Carlsberg Green beer which is sold in Bars less than $2 which I have been able to buy everyday to quench my throat each night before I go for a sleep.

Transport: The availability of affordable, reasonably safe public transport such as taxis, minibus and big buses across the country at all time is also good in Malawi.

Accommodation: Talking of accommodation is something worth mentioning. In most places I have visited, they offer good accommodation though expensive…. (She laughs) and as a country, there is need to have a great look into it. Dormitory are accommodations I used in Nkhata-bay and they would charge $20 single night while lodge in same vicinity charges $40 – $60 per night.

Internet facilities: Honestly speaking, the services here are of low quality and expensive for nothing imagine spending $3 just to check your emails and make catch-ups with relatives back home later on going on Social Media and updating my blog.

Q: what do you think are the benefits of American tourist traveling to Malawi?

A: Malawi is rich country with lots of things to offer but allow me to mention a few things, cultures, beautiful sceneries, food, local friendliness and awesome safari no wonder indeed Malawi is called the “Warm Heart of Africa”. As an American citizen you learn a lot traveling to Malawi as you learn and appreciate natural beauty which cannot be found in USA.

Traveling to Malawi is also offers great confidence booster. In some cases, in USA many have committed crimes which could be avoided by taking a journey to country like this one which gives you room for meditation, motivation and inspiration. Imagine you have been a couple for 20 years and over sudden you divorce ending living single life and embark a journey to Malawi, walking under beautiful scenery of Zomba, ironically you find out that you’re capable of leaving a happier independent life.

Q. Have you ever felt unsafe traveling in Malawi?

A. I have never felt unsecure traveling in Malawi especially daytime as at all times you meet someone who in true manner talks to you nicely. Crime rate in this country is so low making it a right destination for American travelers.

2 Kinds of Classic: Fairmont, West Virginia’s Best Eats

By

Hannah Wyatt

-

January 18, 2019

0

I’m from West Virginia, a state that doesn’t get a lot of attention when it comes to the media or popular culture. Some people still think we’re a part of Virginia, despite the fact that West Virginia seceded from Virginia to become its own state in 1863. Let’s just say we tend to fly under the country’s radar. But I believe, and I think you will, too, after visiting one of these restaurants I’m going to talk about, that there’s a lot people are missing out on when it comes to the good eats in the beautiful state of West Virginia.

Fairmont

I’m from Morgantown, just below the Mason Dixon Line bordering Pennsylvania, and there are plenty of great restaurants in my college town. But two of the coolest and most delicious places I’ve eaten in West Virginia can’t be found unless you travel about 15 miles south to Fairmont, WV. Here, you’ll find two takes on the classic dining experience.

The first, a family-owned Italian restaurant called Muriale’s, dates back to 1969, when the Muriale family started the business. The other, a flashy, colorful diner offering spins on classic diner food and desserts called The Poky Dot, which started in 1952 by the Delligatti family.

Muriale’s Italian Kitchen

Muriale’s

If I only get to say one important thing about Muriale’s, it would be one word: manicotti. This is by far my favorite dish at the restaurant, although there are plenty of other delicious Italian classics, like the Taste of Italy, Gnocchi, or the Lasagna. Each pasta meal I’ve had has melted in my mouth, been rich with flavor, and the best kind of cheesy.

When you walk in the door, you are greeted by kind and warm waiters and instantly enveloped in the homestyle ambience. Like most great restaurants, it’s family-run, which is at the heart of why it’s such a success. It’s a world of its own, but it’s not the only world of its own in Fairmont.

The Poky Dot

The Poky Dot

The other restaurant that you can’t miss when visiting West Virginia is the famed Poky Dot, probably most well-known for its insane and impossible dessert challenges. This classic style diner is covered from head to toe with colorful, rainbow decorations and paint. And while they serve delicious diner foods, like burgers and fries, most would argue that their dessert menu is where the party really starts.

The most famous dessert on their menu is probably the famed nine pound banana split. That’s right. This beast has a whopping nine scoops of ice cream – each of which is as big as a normal bowl of ice cream – and it’s topped from head to toe with syrups and sprinkles, whipped cream and cherries. Most of the other desserts aren’t quite as overwhelming, but they are all colorful and delightful to look at.

Both of these restaurants are must-sees when it comes to visiting the state of West Virginia, and if you only get the chance to stop in one town, try Fairmont. The dining experiences will not disappoint.

Mopane Worms

Fried Termites (Ngumbi)

Luwende

Stinkbug (Mphalabungu)

Pineapple Sandwich

Biltong

Ostrich Egg Omelette

Chicken feet (Zipalapasiro)

Basque Country and Gastronomy

BAKALAO PIL PIL

BAKALAO VIZKAINA

MERLUZA A LA VASCA O EN SALSA VERDE

MARMITAKO

TXIPIRONES EN SU TINTA

CARRILLERAS AL VINO TINTO

ALUBIAS DE TOLOSA

PORRUSALDA

TXAKOLÍ

PANTXINETA

Alkali preparation or Khaar

Refreshing Appetizers

Bamboo shoots

Jhaal Muri:

Kati Rolls:

Kheemar Doi Bara:

Puchka:

Aloo Dum & Luchi / Radha Ballavi/ Dal Puri:

Telebhaja:

Ghugni-Chaat:

Dimer Devil / Devil’s Eggs :

Peanut Chaat:

Chinese / Tibetan Snacks:

Coffeehouses in Morgantown

Fairmont

Muriale’s

The Poky Dot

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