Uued retseptid

Cooki saared: toidusõprade paradiis

Cooki saared: toidusõprade paradiis

Cooki saartel on kokku 10 000 inimest. See on väiksem kui paljud Podunk'i linnad, kus olen käinud, ja lubage mul lihtsalt öelda, et ma ei läinud nendesse maapiirkondadesse toitu otsima. Enamikul väikelinnadel, vähemalt minu Kansase osariigi omadel, on vedanud, kui neil on söögikoht, kus müüakse rasvaseid burgereid.

Nii et võite ette kujutada minu üllatust, kui sain teada, et Cooki saarte köök on üsna tõsiselt erandlik. Tegelikult kannaksin selle hea meelega oma rahvusvaheliste toidusihtkohtade esikümnesse.

Kokad moodustavad 15 saart. Suurima Rarotonga ümber saate sõita umbes 45 minutiga ja seda ainult seetõttu, et olete garanteeritud, et jääte mootorratta taha, mis sõidab 20 miili tunnis. Kui sõitsite nagu tüüpiline lääneriikide tõukeratas, saaksite sellest hõlpsalt mööda minna 25 minutiga. Kuid see on osa kokkade üleskutsest - keegi ei kiirusta kuhugi. Radariga politseinik on nagu Maytagi remondimees.

Kuid toit nendel 15 pisikesel maa-alal, mis asuvad Vaikse ookeani lõunaosas üle 756 000 ruutkilomeetri ja millest enamik on kaitstud merepargina, on tõeliselt (ja ma ei ütle seda kergelt) tähelepanuväärne.


Pam Grout

Mul läheb suu vett jooksma, kui mõelda ainult ika matale, saare eripärale, mida serveeritakse peaaegu igas kodus, restoranis ja mis kõige kuulsam - Avarua suurel laupäevasel turul. See on valmistatud toorest kalast, marineeritud laimimahlas ja serveeritud külmalt koos kookoskoorega. Rääkige kohalikust. Pole ebatavaline, et kala, sageli tuunikala, ootamise ajal merest välja nopitakse. See uhke, igas toonis sinine ookean (sageli, kui päike langes horisondi alla) oli taust sõna otseses mõttes igale toidukorrale, mida ma Cooki saartel sõin.

Ja siis on džungli toit. Jah, valge liivaga randadest tuleb eemale tõmmata, et julgeda Rarotonga karmi vulkaanilist interjööri. Minu neljaliikmeline rühm võttis üksikuid ATV -sid, ületades üle 20 oja ja oja, et läbida lugematuid mägiradu. Proovisime kõiki tuttavaid troopilisi puuvilju - banaane, mangosid ja papaiaid (ainult nagu Uus -Meremaalased, kes seda väikest saarestikku kaitsevad, kutsuvad nad neid käpakäppadeks). Kuid nautisime ka varjamatumaid puuvilju, nagu guajaav, graviola ja karambola - puuviljad, mida me nimetame täheviljadeks ja mis meile eriti ei meeldi, sest nii kaugele saadetuna kaotab see oma maitse. Kuid Cooki saartel on see nii nii hea.

Cooki saartel on istandustes ja aedades rohkem kui paar restorani, kus kokad teevad ekskursioone, enne kui õnnistavad teid kolme- või neljakäigulise toiduga. See on kehastunud paradiis kõigile, kes tahavad teada, kust nende toit pärineb.

Keedusaarte teine ​​eriala on jääkohv, mille kohta on mul vaid üks asi öelda. Kus sa oled olnud kogu mu elu? Ma arvasin alati, et jääkohv on tavaline jää peale valatud espresso. Cooki saartel või vähemalt Rarotongas serveeritakse jääkohvi espresso koos jäätisepulgaga. See jätab latte, mokad ja muud koorepõhised kohvid häbisse.

Kohalik õlu Matutu (see tähendab kanget maoori keeles) on samuti meeldejääv ja kuna see saab vahel otsa (kaks korda olime pettunud, kui kuulsime oma serverit ütlemas: "Müüsin just viimase pudeli."), Leidub ka põõsastest õlleklubisid , eriti Atiu saarel (see kõlab nagu "achoo"), väikesel kivisel saarel, kus on lubjakivikoopad ja kohviistandus.


Pam Grout

Nagu paljud polüneeslased, nautisid ka Cooki saarlased kunagi kava juurest valmistatud piimjas jooki, kuid kui misjonärid kohale ilmusid, hävisid kõik "kurjad" meelt muutvad taimed. Nii et Cooki saarlased, kes pole lollid, mõtlesid välja selle, mida nüüd tuntakse põõsaõlu nime all. Nagu kava, on see ka omatehtud, apelsinidest, linnastest, pärmist ja suhkrust valmistatud ning eriti lõbus juua ühel kuuest Atiu saare tumunusest, sest saate röstida ja viit kohalikega, peamiselt meestega, kes, kui turiste pole, ajada tähtsat hõimuäri.

Üks hõimuäri, mida läänlased veel tundma peavad, on needus Sheratoni hotellile, mis üritas tungida Rarotonga. Ma ei tea needustest palju (ja mul on hea meel teatada, et Cooki saarlased loobusid inimeste söömisest umbes samal ajal, kui kõik kava taimed põletati), kuid Sheratoni hotell ei saanud kunagi valmis. Selle luustik istub endiselt Rarotongal ja kuuldavasti üritas Hilton pärast Sheratoni ebaõnnestunud turismiturule sisenemist võimust võtta ja tal ei läinud paremini. See tähendab, et mitte üks hotell-ja seal on palju uhkeid viietärnihotelle-ei kuulu suurele korporatsioonile. Kas teate, kui eriliseks see Cooki saared teeb?

Kordan - ketid puuduvad. Lihtsalt palju kanu, kes ekslevad mööda saart ümbritsevat teed. Bussid on muide kaks-päripäeva ja vastupäeva, viimane sai nime, sest vastupäeva oli esiküljele mahutamiseks liiga pikk. Ühel päeval tabas meie autojuht ühte kana ja ütles oma imelise Uus -Meremaa aktsendiga: "Oh, häbi. See pidi olema aeg minna."

Panime tähele, et 15 minutit hiljem, kui tagasi tulime, oli kana üles võetud ja eeldati, et visatakse kellegi potti.

Aga tagasi toidu ja kolme asja juurde, mida iga endast lugupidav toidusõber peaks oma ämbrite nimekirja panema:

  1. Istanduste maja. See 1853. aasta koloniaalkodu, üks saare vanimaid, avab uksed ühel õhtul (mõnikord kahel) nädalas. Kui sisse pääsete, lugege oma õnnistusi. Kell 17.00. sel õhtul (tavaliselt teisipäeval) ilmute ekskursioonile Louis Enoka ja Minar Henderson-Enoka istanduses, millele järgneb kolmekäiguline orgaaniline õhtusöök, mida serveeritakse puka varjuga verandal. Sõltuvalt aastaajast saate nautida kõike, alates banaanilehtedesse pakitud tšilli ja laimiga kalast, tuunikala carpacciost, kannatuspuuviljakastmest, kapparitest ja metsikust basiilikust kuni kohaliku seakarriga kookospähkli ja rohelise käpapalatisalatiga. Iga roog on pärit nende džungliaiast (ka kana ja sead). Pärast kõrbe, sageli kookospähkli -beseekooki Kaffiri laimikohupiima või laimijuustukoogiga saate nautida kingitustepoodi, mille töökas paar ehitas vanast Püha Joosepi koolist taaskasutatud puidust. Pood nimega Islands Living müüb poest käsitööna valminud Cook Islandi tooteid, näiteks pärlitest ehteid, riidomütse, käsitsi õmmeldud pareusi ning nonimahla ja seepi.
  1. Te Punanga Nui turg. Igal laupäeva hommikul avatud kirbuturg/kunsti- ja käsitöölaat pakub hunnikuid ananasse, kannatuslille vilju ja muid kohalikke tooteid, nu (noore kookospähkli mahl), troopilisi lilli (paradiisilinnud, punane ingver, helikoonia) ja toidulaudu. , kõik ahvatlevate lõhnadega, mis võistlevad teie tähelepanu eest. Väikestes onnides müüakse kohalikku käsitööd, paljud ripuvad väljas küünte otsas. Seal on õitsev plaadikomplekt koos koomilise emsiga, kes kutsub turiste üles ostma värskeid vahvleid ja torkima, maniokist valmistatud kohalikku rooga ning tutvustatakse tasuta tantsu- ja laulusaadet (enamik Islandi öödest on tasulised). Kohtute ka kohalike tegelastega, sealhulgas Pa, 60-aastase ravimtaimega, kellel on hirmud ja teelehed põlvede ümber.
  1. A Kai Kai on Aitutaki. Kai kai, neile, kes maoori keelt ei räägi, on Cooki saarte pidu ja Aitutaki on Cooki saarte külastatavuselt teine. See asub 8x10 miili laguunil, mis on kõige maalilisem, mida ma kunagi näinud olen. Saate kai kaiida One-Foot Islandil, mis on üks laguuni 15 motost ja kus asub mahajäetud saarel asuv maailma ainus postkontor, või Pacific Resort Aitutaki. Ühel pärastlõunal nautisime Aitutaki Escape'i villas õues massaaži ja kai kai, mille valmistas peakokk, kes oli kaasas mitmete esimeste vakade (või lõunamere saarte elanike peamiste laevade) kordusetendustega, et Cooksis maanduda. .

Nii et toiduhuvilised, kirjutage see üles: Cooki saared väärivad teie radaril kohta.


Cooki saarte toit ja joogid

Saarte ümbruses on lai valik rahvusvahelisi restorane, kus pakutakse kontinentaalseid, India, Hiina, Itaalia ja Polüneesia toite. Pealinnas Rarotongas on kaksteist litsentseeritud baari ja restorani, mis pakuvad õhtuti tavaliselt elavat meelelahutust.

Cooki saarte traditsioonilised toidud sõltuvad suuresti kohalikest toodetest ja värsketest mereandidest (enamikus restoranides on isegi igapäevane kokkulepe kalalaevadega, mis pakuvad värskeimat kala).

Populaarsete traditsiooniliste roogade hulka kuuluvad:

Rori: Seda merikurki võib süüa nii toorelt kui ka keedetult ning tavaliselt serveeritakse või, küüslaugu ja vürtsidega.

Ika: See roog koosneb toorest kalast, mis on marineeritud sidrunimahlas (või äädika, õli ja soola segus) ning mida serveeritakse sibula ja kookoskoorega.

Rukau: Kookoskoor, sool ja sibul segatakse kokku püreestatud tarolehtedega.

Umukai: See on traditsiooniline pidu, mida peetakse erilistel puhkudel. Umukai tähendab sõna otseses mõttes “toitu ahjust ” ja sellisena valmistatakse söök maapinnast välja kaevatud ahjus, mida nimetatakse umuks. Ahi täidetakse küttepuude ja basaltkividega ning kuumade kivide kohale asetatakse banaanipuust grill. Seejärel pakitakse liha, ika ja köögiviljad banaanilehtedesse, pannakse kotti ja pannakse ahju. Ahi on kaetud ja jäetakse umbes kolmeks tunniks küpsema. See toiduvalmistamisviis on väga keerukas ja aeganõudev, kuid tasub ootamist.

Joogid

Kookosvesi on saartel populaarne jook, sest seda kasvatatakse aastaringselt. Troopilised puuviljamahlad ja kokteilid on samuti populaarsed ja kergesti kättesaadavad.

Buss h Õlu: See õlu valmistatakse apelsinidest, banaanidest, käppadest või humalast. Kui misjonärid saartele saabusid, püüdsid nad kava joomist takistada ja kehtestasid keelu. See innustas Cooki saarlasi ainult põõsasse minema ja ise õlut keetma - tänapäeval on see tava aga saadaval ainult Atui saarel.

Cooks Lageri õlletehas: Rarotongas asuv õlletehas toodab kolme erinevat tüüpi õlut - Cooks Premium Lager, Cooks Original Blonde ja Cooks Cheeky Darkie.

Õlletehas Matutu: See õlletehas, mis asub ka Rarotongas, toodab kahte erinevat tüüpi õlut - Mai, mis on lager, ja Kiva, mis on kahvatu õlu.

Asjad, mida teada:

Cooki saarte traditsioon ütleb, et kingituse tegemisel nõutakse midagi vastutasuks, mistõttu jootraha ei nõuta.

Joomise vanus:

Cooki saarte reisiteave

Goways usume, et hästi informeeritud reisija on turvalisem reisija. Seda silmas pidades oleme koostanud Cooki saartele pühendatud reisiteabe jaotise, milles on lihtne navigeerida.

Õppige tundma  Kaksaarte   ajalugu  ja kultuuri, kohustuslikke toite ja jooke ning seda, mida kohvrisse pakkida. Lugege Cooki saarte ja looduse ning eluslooduse, ilma ja geograafia kohta koos meie reisiekspertide koostatud  'Country Quickfacts'iga. Meie ülemaailmsed näpunäited, samuti viisa- ja terviseteave aitavad tagada, et olete ohutuks ja nauditavaks reisiks korralikult ette valmistunud.   ennast. Alustage uurimist. broneerige üks meie Cooki saare puhkustest ja#160 täna!

Pikendage oma viibimist

Kaaluge täiendavat vahemaandumist pärast Cooki saare puhkust või enne seda Goway teistes Vaikse ookeani lõunaosa sihtkohtades. Saate valida meie   Austraalia puhkusepakkumiste, & Uus -Meremaa puhkusepakettide, Tahiti puhkusepakettide või mõne meie Fidži kuurordi hulgast.

Broneerige oma puhkus Cooki saartele Gowayga!

Lai valik Cooki saarte puhkusi ja elamusi pakub Goway ’s Downunder võlurid ja#160 teile palju võimalusi Cooki saarte avastamiseks ja nautimiseks. Lõdvestuge romantilisel troopilisel saarel viibimisel, põgenege talvel lumelinnu pikaajalisel viibimisel, nautige puhkust õhumaal ja#160 ja palju muud.


Cooki saarte toit

Cooki saarte toit kasutab maksimaalselt ära värskeid troopilisi koostisosi, mida Vaikse ookeani saartel nii palju leidub. Mereannid on suur osa toidust ja neid küpsetatakse mitmel viisil, kuid kõige tavalisem meetod on tuntud kui umu või mullaahi. Umu toiduvalmistamismeetod hõlmab toidu matmist madalasse süvendisse, mis pakitakse seejärel banaanilehtedesse, kaetakse vulkaanilise kivimiga ja aurutatakse lehtede ja liiva alla. Protsess võtab aega umbes kolm tundi ja on kindlasti ootamist väärt!

Enamiku Cook Islandi dieetide peamised koostisosad on kookospähkel, papaia, leivapuu, maniokk ja taro, mida kõiki kasvatatakse kõikjal saartel. Cooki saarte toit on lihtne, kuid värske ja maitsega pakitud. Mehed naudivad kodus valmistatud alkohoolset jooki, kui nad kogunevad tumunu (teatud tüüpi põõsaspubi) juurde ning on valmistatud suhkrust, apelsinidest, pärmist ja linnastest.

Ühised koostisosad

Banaan: kasutatakse mitte ainult puuvilju, vaid ka lehti, eriti muude küpsetatavate asjade mähkimiseks. Banaani vilju süüakse nii küpsena kui ka roheliselt.

Leivavili: tärkliserikas puuvili, mis on saanud nime oma leivasarnase tekstuuri järgi, magus maitse ei takista seda küpsetamast, keetmast, grillitud, praetud ja röstitud nagu köögivili.

Kassava: tärkliserikas taim, kasutatakse ainult juuri ja seda keedetakse ja serveeritakse kõige sagedamini kõrval, sarnaselt riisiga.

Kookospähkel: Värsket kookospiima ja kookospähkli riivitud viljaliha kasutatakse Cooki saarte toidus laialdaselt nii magusate kui ka soolaste toitude valmistamiseks. Esimene kookospähkli ekstrakt on kõige sagedamini tuntud kui kookoskoor, teine ​​aga lahjem kookospiim.

Kookospähkli süda (peopesa süda): saadaval on nii värsked kui ka konserveeritud kookospähkli südamed, mida leidub mõne palmitõu sisesüdamikus.

Koriandri juured: selle populaarse ürdi juured pakuvad palju intensiivsemat maitset kui lehed ja seda kasutatakse sageli karripastades ja suppides.

Papaia: populaarne Cooki saarte puu, papaiat kasutatakse salatites kõige sagedamini nii küpset kui ka rohelist.

Mereannid: Cooki saared kasutavad laia valikut värskeid mereande, mis on püütud selle kaldalt, sealhulgas kala, krabid ja homaar.

Suitsutatud meresool: saadaval on peentest toidupoodidest, see meresoola kristallide versioon on lisanud roogade täiustamiseks suitsumaitset.

Soubise: Sarnaselt béchameli kastmega sisaldab see valge kaste ka sibula kasutamist maitse saamiseks.

Surfikarbid: tavalisest karbist veidi suuremad, seda keskmise suurusega mereande saab püüda värskelt või saada headelt kalakaupmeestelt.

Taro: mugulane köögivili, mida kasutatakse sageli Cooki saarte toidus, tavaliselt serveeritakse seda teiste roogade kõrvale.

Udoni nuudlid: kuigi need on kõige rohkem seotud Jaapani köögiga, on need paksud nudlnuudlid populaarsed ka paljudes Cooki saare roogades.

Traditsiooniliste Cooki saarte köögi proovimiseks külastage vee kohal toimuvat ööetendust ja õhtusööki.


10 traditsioonilist rooga, mida Portugali vanaema teile toidaks

Kui peaksite külastama Portugali ja teie gastronoomiliseks giidiks on traditsiooniline Portugali vanaema, söödaks ta teile erinevaid liha- ja mereandide rikkaid roogasid.

Traditsiooniline Portugali toit kipub olema südamlik, mis on minu viisakas viis öelda “ üsna kalorite ”. Veel omal ajal ja ikka maapiirkondades kasvatavad pered oma veiseid ja tapavad loomi, et igast lihagrammist maksimaalselt kasu saada! Pole ime, et Portugali köögis on välja töötatud palju piirkondlikke “enchidos ”, see tähendab vorsti välimust, mis on igasuguse kuju ja maitsega ning tagab, et päeva lõpuks ei lähe liha raisku.

Sõltuvalt riigi piirkonnast leiate erinevaid tüüpilisi roogasid. Tursikala (“bacalhau ”) on põhitoiduaine olenemata sellest, kuhu lähete. Mõned ütlevad, et bacalhau retsepte on rohkem kui päevi aastas!

Portugali vanaemad kalduvad küpsetama seda, mis on nende piirkonnas tüüpilisem, kuid superkangelase vanaema, kes armastab Portugali toitu, valmistab teile vähemalt need kümme maitsvat rooga, et saada tõeline portugali traditsiooni maitse.

1. Cozido ja Portuguesa

Palun kohtuge kõigi hautiste kuningaga! Portugali hautis on suurepärane näide sellest, kui tähtis on kasutada kogu liha, mida loom saab pakkuda. See lihapomm sisaldab veiseliha, sealiha, kana ja mitmesuguseid sealiha derivaate, nagu verivorstid ja suitsutatud sealiha osad. Segusse on visatud ka mõned köögiviljad, kuid tuleb tunnistada, et see on roog lihaarmastajatele.

Cozido à Portuguesa (allikas: adivinaculinaria.blogspot.com)

2. Caldo Verde

Kõige traditsioonilisemad Portugali supid on nii lihtsad kui võimalik: sibul, kartul ja lehtkapsas, keedetud küüslaugu ja oliiviõliga. Miski ei ütle talvist mugavustoitu nagu hea portsjon caldo verde traditsioonilises savipotis. Tavaliselt serveeritakse seda suppi koos viiluga “linguica ” (tüüpiline suitsutatud sealihavorst) ja maisileivaga. Kastke ja nautige!

Caldo Verde (allikas: receitasdapatanisca.blogspot.com)

3. Feijoada Trasmontana

Ärge sööge seda samal päeval kui Cozido a Portuguesa, kui teil pole tõelist plahvatuse soovi! Feijoada tähistab oahautist, kuid teate, et see poleks portugali hautis, kui te ei viskaks segusse mitmesugust rasket liha! Siga lõpevad kõik sea naljakad osad, sest roog loodi siis, kui inimesed ei saanud endale lubada raisata kõike, mida inimkeha lõpuks seedida suutis. Lisatud liha võib olla erinev, kuid kui olete liiga valiv, küsige enne, kui midagi suhu pistate. Pole sugugi haruldane, et Feijoada sisaldab selliseid hõrgutisi nagu sigade kangad, sõrmed või kõrvad!

Feijoada (allikas: isabellars.wordpress.com)

4. Bacalhau a Bras

Portugalis soolatud tursakala valmistamise paljudest viisidest on “Brassi stiil ” üks populaarsemaid ja mul on ausalt sülg juba selle peale mõeldes. Tükeldatud tursk praaditakse pannil koos rohke sibula ja kõrrega praetud kartuliga. See roog on lõpetatud lahtiklopitud munaga, mis valmib panniga liitumisel ning millele on lisatud peterselli ja musti oliive. See on taldriku sees oleva riigi olemus!

Bacalhau a Bras (allikas: en.wikipedia.org)

5. Ameijoas a Bulhao Pato

Rohkem kui söögikord on Bulhao Pato stiilis suupiste, mida saab kõige paremini nautida koos jääkülma õllega. See on väga populaarne ka eelroana ja maitsev viis mahla voolamiseks. Karbid küpsetatakse oliiviõlis, küüslaugus, soolas, pipras ja rohkes koriandris kuni pehmenemiseni. Teistes sarnastes rannakarpide roogades võib olla see mereann, mis on küpsetatud valges virinas, võis ja ürtides, mis on sama hea! Väga oluline: kastmetesse kastmiseks vajate leiba, sest võin garanteerida, et te ei soovi, et taldrikule jääks tilk.

Amêijoas à Bulhão Pato ((allikas: en.wikipedia.org)

6. Rojoes ja Moda do Minho

Kuna Portugalis on sealihaga lõputu afäär, on rojoe sära elus hoidmiseks külluses! Sealiha tükid, mis on küpsetatud samas sea- ja searasvas ning maitsestatud küüslaugu ja valge veiniga. Serveerituna hautatud kartulitega, võivad selle roa variatsioonid sisaldada röstitud kastaneid. Mõnikord võib seda serveerida koos servaga ”arroz de sarrabulho ”, mis on lahtine riisiroog, mis sisaldab väikeseid lihatükke ja sealiha verd. Ma ei mõistaks teid kohut, kui leiate, et see on liiga karm.

Rojoes (allikas: cm-portimao.pt)

7. Bolinhos de Bacalhau

Super portugali vanaema ei laseks teil pärast ühe tursakalaroa proovimist Portugalist lahkuda! Tuntud ka kui##8220pasteis de bacalhau Selle praetud headuse taga olev tainas on valmistatud tükeldatud tursakalast, kartulist, munadest ja petersellist ning keedetud väljast kuldpruuniks, kuid seest siledaks.

Bolinhos de bacalhau (allikas: menuatrois.blogspot.com)

8. Açorda Alentejana

See tüüpiline Alentejo lõunapiirkonna roog on maalähedase hõnguga mugavuse osas nii hea kui võimalik. Açorda põhiretsept oleks valmistatud leivast koos oliiviõli, koriandri, soola, munade ja veega, kuid täielikumad versioonid võivad hõlmata tursakala või krevette. See ei ole supp ja see pole hautis, see on midagi vahepealset: ainulaadne açorda!

Açorda Alentejana (allikas: paracozinhar.blogspot.com)

9. Alheira de Mirandela

Tõlgi “alheira ” vorstiks ei tee peaaegu õigust sellele ainulaadsele kombinatsioonile, mis näeb jah välja nagu vorst, kuid on palju enamat! Alheira täidisega liha võib koos leivaga tihendada vasikaliha, kana, parti ja küülikut. Kui teil on “alheira de caça ”, tähendab see, et see sisaldab ainult ulukiliha. Selle ebatavalise vorsti lõid juudid Portugalis, kui nad olid sunnitud ristiusku pöörduma. Nende tõeline religioon ei luba neil sealiha süüa, kuid valmistades selle vorsti välimusega roogi, võivad nad kergesti petta teisi, kes arvavad, et alheira valmistatakse sealihast, nagu kõik teised Portugali tükid. Olenemata sellest, millist religiooni te järgite, võib praetud alheira, praemuna ja friikartulitega süües tunda end väliskehast!

Alheira (allikas: antoniobarrosoportugal.blogspot.com)

10. Arroz de Pato

Kui te ei hinda sealiha ja olete enamikust ülaltoodud soovitustest pettunud, lõpetage ’ lõbusad noodid. Portugalis küpsetatakse pardiriisi seni, kuni liha on naeruväärselt pehme, hautatakse punases vingus ja röstitakse koos riisiga ahjus, kuni pealmine osa on krõbe. Riis imab pardimahlad ja sellele lisatakse traditsiooniliselt viilutatud suitsuvorstid. See on tõeline maitsepidu.

Arroz de pato (allikas: rexscookbook.blogspot.com)

Vabastage oma vööd ja Bom Apetite!

Tutvustame Lissaboni 100 hammustust ja#8211 Ultimate Lisbon Guide

Telli Backpack ME uudiskiri

Näpunäiteid, lõbusaid asju ja tonni inspiratsiooni! Otse postkasti!

Loe edasi

93 kommentaari

mmmmmmmmmmmmm … Minu lemmik sellest nimekirjast peaks olema karbid. Kaks asja aga:
1 – pole kaheksajalga? “Polvo à Lagreiro ”, mu absoluutne lemmiktoit maailmas, kus see on.
2 – kui Transmontanose tütar, pean Alheiras praadimisele vastu! See on Lissaboni elanike väljamõeldud jäledus, seetõttu tuleks alheira alati grillida, kuna selles on nii palju oliiviõli ja searasva, et see tagab kõik vajaliku määrimise.
Seal on röökimine lõppenud, nüüd tunnen end paremini … (ja kust ma leian Londonis kell 1 öösel karbid?)

Anita, sul on nii õigus! Kaheksajalad oleksid selles nimekirjas kohustuslikud olnud!
Nüüd … palju õnne Londonis maitsvate, mahlaste ja vürtsikate karbide leidmisel !! )

See on tõeline anita !! aga alheira ei saanud nii krõbedaks kui praetult !!

Miguel, sul pole aimugi, mida sa räägid. Ja teine ​​asi, see ’ ei ole tegelikult ‘ Mirandelast ’. Kui keegi juhtub olema Portugalis ja soovib seda proovida, küsige lihtsalt alheirat, mitte ‘alheira de mirandela ’. Ma ütleksin isegi, et sööge mõnda muud asja, kui teate, et nende serveeritud alheirad on pärit Mirandelast.

Pean Anitaga täielikult nõustuma. Me ei prae ka oma. Rasva on seest palju ja need tulevad alati krõbedad.

Alheiras ei sisalda sealiha. Need leiutasid Portugali juudid ja#8211 sefardid.

Tere Fred,
Teil on õigus: traditsiooniliselt valmistati Alheirasid muu lihaga kui sealiha. Kuid tõde on see, et tänapäeval leiate palju sealiha sisaldavaid alheirasid, sest see on lihtsalt liha, mida inimesed Portugalis palju tarbivad. Neid nimetatakse endiselt Alheiraks, isegi kui nad pole kõige autentsemad ega traditsioonilisemad tüübid.

kaheksajalgade kohta: mulle ei meeldi süüa midagi targemat kui mina. Kalmaar teeb asja ära.

Anita mulle ei meeldi kogu see jutt, mida sa tegid. Nii et lõpetage selline lits ja sööge lihtsalt toitu. Kuradi immigrant. Cunt. Loodan, et koer ajab sind persse. Terrorist.
: )

Oi, kuidas ma turska armastan, see on samuti osa meie kultuurist Kanada idarannikul ja sellega ei saa eksida.

Oh, ma ei teadnud, et tursk on Kanadas ka “ asi ”! …

Tahaksin teada, milline portugali restoran pakub bacalhaut
Nakatan luksusjahtide tellimuse teel ja tahaksin trotslikult serveerida Portugali toitu. Mis on teie arvamus?

Parim oleks Newark NJ -s. Teine parim oleks Springfieldi MA piirkonnas.

Ma ei mäleta kunagi kõiki nimesid, kuid need näevad maitsvad välja! Number 5 näeb välja nagu minu lemmikroog, mida mu sugulased mulle alati Shanghaisse minnes küpsetavad.

See on naljakas, kuidas mõnikord leiate sarnaseid roogasid maailma kaugematest paikadest ja#8230 ning kõik ütlevad seda oma kohast tüüpiliselt! )

Karpide plaat näeb kogu maailmas välja peaaegu sama. :-D

Bolinhos de Bacalhau meenutab mulle Hispaania krokette ja ma armastan neid. Kõik tundub selles nimekirjas siiski maitsev. Naljakas on see, kuidas turgudel rippuv Portugali soolatud tursk ei saanud tunduda ebameeldivam. Mul on kahju, et ma ei proovinud sellega midagi, kui olin paar aastat tagasi Portugalis. Ma arvan, et see on lihtsalt ettekääne tagasi tulla.

Jah, bolinhos de bacalhau on üsna sarnased kroketitele ja eriti tursakala kroketitele!

On tõsi, et soolatud tursk ei pruugi isuäratav välja näha ega lõhnata, kuid olete üllatunud, kuidas see maitseb, kui see on soolatud ja keedetud ning ma ei suuda uskuda, et olete Portugali külastanud ja turska ei söönud. See meeldib#Prantsusmaale minna ja ilma kreppideta! Pean tagasi Portugali minema, Suzy! )

kahjuks pean ütlema, et ainus sarnane asi kroketite ja pasteis de bacalhau vahel on see, et need on praetud ja#8230 kroketid on valmistatud paksu bešamelliga ja pastise de bacalhau on valmistatud kartulipüreega, maitse ja tekstuur on väga erinevad …

Vau, need kõik näevad maitsvad välja! Ma tõesti ei peaks sel hilisel tunnil neid suussulavaid toite vaatama. Mulle meeldivad karbid ja need peavad olema need, mida ma kõigepealt proovin. Suurepärane nimekiri!

Tänan! Jah, mul on need karbid ka praegu, kui saaksin! Lihtsalt värskelt küpsetatud leiva kastmine karpide kastmetesse on minu lemmikosa ja#8230 nii maitsev!

Suurepärane postitus! Ma armastasin Portugali, kuid kahjuks oli mul nelja aasta eest sinna reisides nii väike eelarve, ma arvan, et ma ei proovinud ühtegi neist. Tahaks minna tagasi ja anda Portugali köögile väärilist tähelepanu.

Ummm maitsev.
Portugal on toiduparadiis, tõesti hea kvaliteediga ja maitsega :-)
Hea artikkel, meile meeldib.

Suurepärane nimekiri! Aga kui alentejana pean ma ühe asjaga meie Açordas nõustuma. Leib ei ole purustatud. Kui teete leiva pudruks, nimetatakse seda “Migas ”. Ja kui lisate poejosid (pennyroyal) ja tükke rohelist paprikat, on see veelgi parem maitse!

Silvia, sul on õigus Acorda vs Migas – osas, mõlemad on maitsvad! )
Alentejo pakub hämmastavat kööki!

Tursk peab soola kaotamiseks 24 tundi vees olema. Hea ja keedetuna või ahjus hea. Tundub, et neil on 1001 turskivalmistamisviisi. Väga kallis kogu maailmas. Seda serveerivad ka enamik häid Itaalia restorane.

Tõesti! Ma pole Itaalia restoranides tegelikult kunagi soolatud turska näinud. Parem hoian selle eest silmad lahti, kui välismaal tursast puudust tunnen, sest Portugali restoranist tulek on enamikus maailma paikades peaaegu võimatu!

Peate nägema turska, mille ma Las Vegasest ostan, kui naerate oma toolilt, see näeb välja nagu anoreksia kala.

Kuidas ma saan hakkama, kui need retseptid? Ema suri ja
Mulle meeldiks proovida mõnda teha. Kes saab aidata?

Ann marie Ma võin teile retsepte anda, kui soovite! minge lihtsalt minu ajaveebi ja saatke mulle e-kiri või jätke kommentaar! theportuguesefoodie.blogspot.pt

Tere, mul on käsil luksusjahtide harta juhtimine siinsamas Toronto südames. Mulle meeldiks serveerida Portugali toitu, kui te kunagi tulete mind vaatama, tahaksin teie ideaale ja retsepte saada

Kuus aastat emigreerununa Portugali olen proovinud enamikku neist roogadest ja pean ütlema, et need on maitsvad, pean ütlema, et olin üllatunud, et ainus kala on Portugalis tursk. Minu lemmik on arros de tamboril.


Kust leida Cooki saarte hõrgutisi

Kultuuriüritused, nagu Te Vara Nui küla Rarotongas, Tamanu rannasaare öö ja Vaka kruiis Aitutakis, on suurepärane koht alustamiseks.

Paljudes Cooki saarte hotellides ja kuurortides korraldatakse iganädalasi kultuuriüritusi, mis sisaldavad privaatset Rootsi lauda. Küsige üksikasju oma Cooki saarte hotellist või kuurordist.

Näiteks Te Vara Nui avatud külade ekskursioonil saate üksikasjalikult teada, kuidas teie sööki maa -aluse umu ahjuga valmistatakse.

Vaka kruiisil ja kultuuriõhtul Tamanu Beach Resortsis või Aitutaki Pacific Resortis valmistatakse grill -stiilis värsket kollast tuunikala.

Kultuuriüritused koos buffet-stiilis pidusöögiga on hea väärtus väljas söömiseks, nautides samal ajal kultuuri kogemusi Cooki saartel. Neil on isegi üritus, kus nad näitavad teile, kuidas kookospähkli korralikult koorida ja avada!

Rarotongas vaadake Punanga Nui turgu Rarotonga, kus mõned kioskid pakuvad mõningaid kohalikke hõrgutisi.

Otsige kookosrulle (soolane kleepuv kukkel, mis on kaetud paksu kookospähkli -magusa koorekastmega) või “Aunty Pat's ” kookokommid (küpsetatud kookospähklilaastud täiendavate maitsetega).

Mõnes linna kaasavõetavas kohas on suurepärased poke või ika mata toidud. Küsige igas restoranis eripakkumisi, sest tavaliselt valmistavad need need kättesaadavuse alusel.

Vastasel juhul võite alati leida mis tahes Cooki saarte restoranide menüüst Polüneesia toite.


POKE (hääldage "po" nagu "sealiha" ja "ke" nagu "tünn"). Sensatsiooniline magusus ümbrises on kindlasti banaan. Imikud ja täiskasvanud naudivad seda troopilist puuvilja, millel on kõrgeim kalorite arv, energia andja ja kiirtoit. Naudime seda puuviljana, lisandina liharoogade juurde nii küpsena kui ka roheliselt keedetuna. Banaane on palju, kõik küpsed on magusad.

Selle retsepti jaoks on väga küpsed banaanid parimad, sest nad saavutavad selles etapis optimaalse magususe. Teie keskuses asuv rohelise toidukaupmees võib olla valmis need ära viskama, kui need on üleküpsenud, nii et tal võib olla hea meel, kui saate tema eest neist lahti saada. Eemaldage nahk ja asetage kooritud banaanid suurde potipotti, täitke veega ja laske keema tõusta ning seejärel laske tulel podiseda.

Küpseta 30 minutit ja kontrolli, kas värv on täielikult muutunud tumeroosaks või sügavlillaks. Küpsetamiseks võib kuluda rohkem aega, nii et oodake veel 30 minutit. Lase korralikult jahtuda. Kui te pole kohe valmis torkima, pange see üheliitristesse plastvannidesse ja külmutage. Peamise koostisosa jaoks hoitakse banaanimassi ja vedelikku. Mõnikord peate Banana Poke jaoks koguma piisavalt küpset küpset banaani, et saada selle peo jaoks märkimisväärne kogus. Olenemata kogusest, mida vajate, on mõõtmine sama, kui alustate selle tassi valmistamiseks järgmist etappi.

Teisi "torkimaitsvaid" maitseid, nagu Maniota, aka arrowroot või maniokk, Kanaka või uto, ei küpsetata esmalt viljalihaks, vaid peeneks riivitakse ja kombineeritakse kookoskoorega ning seejärel küpsetatakse jahvatatud ahjus või tavalises ahjus paar tundi või kui küpsusastet testitakse tavapärasel meetodil. Küps leivapuu ehk aka-papa on spetsiaalse kohtlemisega, mis nõuab oma ruumi.

We do have a high starch content in our diet, so it is no surprise that you will have to find the purest arrowroot starch on your grocery shelves.

You need to bake 'poke' in the oven like a cake or baked pudding. We have our ground oven, 'umu' where most of our traditional foods are cooked.

Take 1 cup of banana pulp to 2 cups of arrowroot starch and mash together. Make sure the arrowroot is well incorporated into the pulp. With your hands squeeze and mix all together and open up your hands and see if the mixture leaves your hands clean. When no longer sticky it is ready for the greased baking dish and the oven. Bake at 350 degrees for 1 hour. Check at 30 minutes with a skewer. If it comes out clean then it is cooked. A little time to experiment to get the right quantities of pulp to starch. The texture should be smooth and wobbly like jelly.

With your coconut scraper, grate the coconut flesh finely into a basin. With a muslin cloth place the grated coconut into it, wrap it up and twist and squeeze to pass the cream into a saucepan or milkpan. Heat the coconut cream until thickened. Drop tablespoon-lots of hot baked banana into thick coconut cream. That s it. Ready to eat. Serve warm or cold with meat dishes or on its own. This is not a dessert but you may eat it as such. This soon becomes a favourite sweet addition for the family. My personal favourite is the pumpkin 'poke', and only my Mama Paitai used to be able to satisfy my cravings for this traditional food.

Any sweet fruit may be used in this way. I have been in New Zealand when relatives have created fabulous 'poke' with carrots, peaches and plums.

Other traditional 'poke' are maniota, kanaka or mape, uto from Palmerston Island, pawpaw, lime, mango, orange, ripe breadfruit and pumpkin.


Sisu

Polynesian settlers arrived from Tahiti in the 6th century. In 1606, the Portuguese captain, Pedro Fernandes de Queirós, was the first European recorded as landing in the islands. [1] Captain Cook, who gave the islands their current name, arrived in 1773 and 1777. [2] Missionaries from the early 1800s brought schools and Christianity, and developed a written language. [3]

Social hierarchy Edit

Social hierarchy and tapu (sacred matters) in the Cook Islands was controlled by ariki (high chiefs), with typically between three and six per island. Iga ariki was a ruler of an ivi või ngati (tribe). Lesser noble ranks in the social hierarchy were the mataiapo ja rangatira (minor chiefs). [4] The chief's control, which could neither be gained or lost, was established by his mana (power), which derived from his birth, achievements and status. Siiski, an ariki with declining popularity could be perceived to be lacking in mana, which might lead to a loss of social control. [4]

Ariki controlled Ariki, mataiapo ja rangatira titles continue to be passed down through family lines, and the associated ancient ceremonies and traditions continue to be practised in the present day. [4] The House of Ariki (Are Ariki), a parliamentary body in the Cook Islands, was established in 1967. It is composed of high chiefs, with limited power. [5]

Some women's organisations, such as the Cook Islands National Council of Women and the Cook Islands Business and Professional Women's Association, have difficulty separating themselves from national politics. The largest women's organisations, Cook Islands Christian Church Ekalesia Vainetini, Dorcas, National Catholic Women's League, and Women's Harvesters, are affiliated with local churches. [6]

Cook Islands mythology has commonality with Polynesian myths and legends. Avaiki is known as the land of the gods and ancestors. Prominent figures include Avatea, Ina, Marama, Nganaoa, Papa, Rongo, Tangaroa, Vaitakere, Varima te takere, and Vatea. A belief in the mystic power by the use of incantations and charms or purepure (see witchcraft) was passed down through the generations. Tales of the supernatural and spirits is common practice in the islands by people of all generations and are used to explain many of the more unusual events. Tupapaku is woven into discussions on social relationships, proprietary rights, and historical events. [7] Spirit shelters exist in the islands, typically made by children who weave them out of plantain stems.

The missionary, John Williams, was instrumental in the conversion of Cook Islanders to Christianity. He brought two Tahitian missionaries to Aitutaki in 1821 who converted the island's population. A subsequent group of Polynesian missionaries went to Mauke and Atiu, while Mitiaro followed next in 1823. Williams encountered difficulty in converting the population on Rarotonga whose tribes were divided under ariki (chiefs) and ta'unga (priests). [8] Aaron Buzacott, a Congregationalist colleague of Williams, a central figure in the missionary work of the London Missionary Society in the South Seas, lived on Rarotonga between 1828 and 1857. Takamoa Theological College, founded by Aaron Buzacott, trains pastors for the Cook Islands Christian Church, which is the nation's largest religious denomination. [9]

Cook Islands Māori, officially named Māori Kūki 'Āirani, and also known as Rarotongan, is the nation's official language. There are several mutually intelligible dialects, [10] spoken on the fifteen islands. [11] Rakahanga-Manihiki and Penrhyn are examples. The Cook Islands Maori Dictionary was eventually published in 1995 and included language studies by Dr. Jasper Base of the University of London (1957–1985), the compilation assistance of Raututi Taringa (1957–1959), and the works of an Advisory Committee which was established by Dr. Jasper Buse established in 1960. [12] Pukapukan developed in isolation on the island of Pukapuka and is considered by scholars as a distinct language. [13]

Naming is a symbolic tradition of the islands' Maori population. Names form a link not only to ancestors, descendants, and friends, but to titles and land, as well as events and relationships. Dreamed or created, name change are not limited to events, such as birth, marriage, and death, but can also occur in association with a bad omen. First names are interchangeable between men and women, while surnames can vary from person to person within a family unit. [14]

Considering the relatively small size of the islands, it has a notable literary scene. Tuepokoina Utanga Morgan is credited with writing musical compositions and poetry and producing folk opera. Composer and poet Teate Makirere, who toured as communications adviser of the Pacific Conference of Churches, has been commended for his secular writings. Paiere Mokoroa and Merota Ngamata are known for their writings on the culture of Atiu Island and Pukapuka, and Tingota Simiona wrote an extensive collection of stories based on the legends of Atiu Island. One of the well-known Cook Islands children's story tellers and poets was Mona Matepi, who produced the Mokopets television series of 52 episodes for children. There is also a number of popular songs and dramas of unknown artists, presented on television and radio, which are available on cassettes and CDs. [15] Radio programs in the islands are broadcast in the native language, English and Tahitian. [16]

The music of the Cook Islands is characterised by heavy drums and ukuleles. [17] Men perform the hura, which is the equivalent of the Hawaiian hula, locking their feet on the ground and keeping their shoulders steady. [18] Drums form part of an ensemble. [19] Performing groups include the Cook Islands National Arts Theatre, Arorangi Dance Troupe, Betela Dance Troupe, Akirata Folk Dance Troupe, and Te Ivi Maori Cultural Dance Troupe. [20] Raro Records is the main specialist in music retail on the islands.

Dances are performed at multicultural festivals. [19] One of the popular traditional dances of the Cook Islands is the Maori Ura, a sacred ritual usually performed by a female who moves her body to tell a story, accompanied by intense drumming by at least 5 drummers. Moving the hips, legs and hands give off different gestures to the audience to tell a tale, typically related to the natural landscape such as the ocean and birds and flowers, but also feelings of love and sadness. [21] The ura dance has three distinct components the ura pa'u (drum dances), korero (legends) and kaparima (action songs). [22] To perform the ura, women typically wear a pareu ja a kikau (grass) skirt, with flowers and shell headbands and necklaces known as ei. [22] Men during the dance are said to "vigorously flap their knees in a semi-crouched position while holding their upper bodies steady", and they typically wear kikau skirts and headbands. [22] The drumming group, an integral part of the Ura, typically consists of a lead drummer (pate taki), support lead (pate takirua), a double player (tokere või pate akaoro) playing wooden gongs, and two other players playing skin drums (pa'u ja mango). [21] Travel writer David Stanley asserts that the finest performances of the Ura are put on in Rarotonga. [18]

A sexually charged variant of the ura dance is known at the ura piani in which both men and women are involved in telling the story. [22] Other variations include the ura rore (stilt dance), ura tairiri (fan dance), ura korare (spear dance), and ura rama (torch dance). [22] Aside from the Ura dance and its components such as the korero and kaparima, there are several other genres of music and dance in the Cook Islands including dance dramas (peu tupuna), religious pageants (nuku), formal chants (pe'e), celebratory chants ('ute), and polyphonic choral music ('imene tapu). [18] Like the ura, these are also often accompanied by drums.

Local residents have developed their own style in clothing and jewellery, using local products, such as shells. Giving somebody a shell necklace and placing it around the recipients neck is a goodwill and love gesture. [23] They make a type of sarong, called a pareu, which is typically brightly coloured. Like the other islands of Melanesia such as Fiji and Samoa, the Cook Islanders are known for their hand-painted and silk-screened dress fabrics. [24] An important practice among women is tivaevae, a type of quilting. [25]

The islanders have many fine carvers, especially at Michael Tavioni's workshop and Island Craft, the latter of which produces items like spears and masks. Items are sold in places like Punanga Nui Market, Beachcomber Gallery and Bergman and Sons Crafts Store. [17] Kenwalls Gallery displays paintings by local artists, and landscape artist Judith Kunzle sells her drawings and paintings in her home studio and several of the crafts stores, several of which have featured in numerous publications and postcards of the islands. [17]

Due to the island location and the fact that the Cook Islands produce a significant array of fruits and vegetables, natural local produce, especially coconut, features in many of the dishes of the islands as does fresh seafood. While most food is imported from New Zealand, there are several Growers' Associations, such as Mangaian, Ngatangiia, Penrhyn, Puaikura, and Rakahanga, which contribute produce for local cuisine. [26] Typical local cuisine includes arrowroot, clams, octopus, and taro, and seasonings such as fresh ginger, lime, lemon, basil, garlic and coconut. [27] Rukau is a dish of taro leaves cooked with coconut sauce and onion. [28] A meal of octopus is known locally as Eke, and suckling pig is known as Puaka. [29] Ika mata is a dish of raw fish marinated with lemon or lime and served with coconut cream, [29] while Pai Ika ja Keke Ika are also local fish fare. [30] Poke is a dessert which can be made in one of two ways, either with banana and coconut milk or with pawpaw. [31] Soursop, oranges and mangos are popular as juices. [32] Coconut water, local beer (Cooks Lager), and coffee are popular beverages among the Cook Islanders. [29]

Like in many of the other islands of the Pacific, Rugby Union is a popular sport. [33] The Cook Islands national rugby union team began playing on the international stage in 1971. Sevens rugby is also played and has its own association, as does netball, sevens rugby, weightlifting and powerlifting, table tennis, Tae Kwon-Do, and volleyball. [34] The Cook Islands Round Cup is the top division of the Cook Islands Football Association and plays at the National Stadium among other venues.

Bowling is popular, and the Cook Islands have at least six clubs including Ikurangi Women's Bowling Club, Parekura Men's Bowling Club, Parekura Women's Bowling Club, and Rarotonga Men's Bowling Club. [35] It is presided over by the Cook Islands Lawn Bowling Federation, and the Cook Islands Bowls Carnival Tour is organised annually. [36] There are also various badminton, motorcycle, golf, racing, sailing, squash, and canoeing clubs.

On a broader scale, the Cook Islands Sports & Olympic Association, Rarotonga Amateur Athletics Association, Tauvaine Sports & Cultural Association, and Tupapa-Maraerena Sports Association are notable associations. The Cook Islands Fisherman's Association, Cook Islands Game Fishing Club, and the Ngatangiia Fishermen's Club support fishing enthusiasts. [37] The country hosted the 1986 Pacific Cup and the 1998 Polynesia Cup.

Native antiquities, defined as "native relics, articles with ancient native tools and according to native methods, and all other articles or things of historical or scientific value or interest and relating to the Cook Islands" are protected by the Cook Islands Amendment Act 1950. [38] Cultural events are coordinated by the Cook Islands National Arts Council, which was established in 1985 by an Act of Parliament. The administrative mechanism was specially oriented towards promotion of culture of the islands and a Cultural Division was functional. In the late 1980s, the Prime Minister, Geoffrey Henry a keen enthusiast in promoting island's culture, established a number of monuments and also created the Ministry of Cultural Development, he backed it up with financial resources. The activity got a boost because of creation of expressive arts, large influx of tourist into the island, and the knowledge assimilated and adopted by the islanders on the culture of the other regions. [39] The Ministry of Cultural Development Act 1990 repealed the National Arts Council Act 1981–82 and provided for the preservation and enhancement of the country's cultural heritage, encouragement of its cultural art forms, and maintenance of the unique cultural national identity of its people. [38]

The Cook Island Museum promotes the cultural heritage of the entire region including Pacific Islanders. It represents a large variety of material culture. [40] The islands' history, as well as its traditional techniques in dancing, fishing, weaving, woodcarving, medicine, and food preparation are also profiled at the Cook Islands Cultural Village. [41]


Jason Walker gives food lovers a taste of paradise

With the lockdown protocols still in full swing, many are turning up their culinary skills to flaming degrees by creating dishes fit for kings and queens. And who could blame them? It saves both money and time. One company looking to assist you in your feast-from-home pursuits is Tropical Sauce.

The owner, Jason Walker, explained that this initiative came about honestly, with the distribution of seasonings and spices running in his family. “When I was much younger, my dad and mom owned and operated a wholesale [and] retail business here in Portland. The business is known mostly for its wide variety of seasons, which gave them the nickname ‘Season Shop’,” he told Toit. During this experience, Walker learned a thing or two from his father in the art of spices.

After going away to college overseas, his parents would send him seasonings to cook with. What was once a solo act for the student’s sustenance quickly spread like wildfire into Walker preparing food for the soccer team he was a member of, and later his school’s cafeteria. While he loved cooking, the real secret behind his success was in the seasoning. Spending time as a chef at the university led to his professor recommending that he open a restaurant. With this being a lifelong dream, Walker got the brilliant idea to take it one step closer to reality by creating and selling seasonings and sauces to prepare and cook the dishes he loves.

The business, Tropical Sauce, started upon his return home to Jamaica in 2019. His kitchen-friendly products comprise an impressive line-up: Tropical Sauce All Purpose Dry Rub Jerk Dry Rub Chicken Special Dry Rub Season to the bone rub (herbal) Chicken Season Dry Rub Fish Dry Rub Meat Season Dry Rub Chicken Spice Dry Rub Jerk Seasoning Jerk Powder Seasoning Chicken Powder Seasoning Bourbon Barbecue and Tropical Vibes Pineapple Sauce.

“The ingredients I use for my products are made from supporting local farmers with the purchase of pepper, onion, thyme, scallion, garlic and more. Here’s a fun fact: I plant the Chinese mint used in my jerk sauce to add more flavour,” he said. He is currently looking into planting his own peppers, which would save the cost to his own pocket and that of his customers.

His favourite rub is the Jerk Dry Rub or Jerk Sauce. The reason: it’s all about the taste. Tasting a wide variety of different infused blends, he says, makes for a lovely meal. “The Jerk Dry Rub is that seasoning that represents everything about the Jamaican culture in regard to jerking chicken, pork, among other meats,” he added. He has shared his signature jerked chicken and jerked pork recipe, using his sauce, for your dining pleasure.


16 Mouth-Watering Chamorro Food Recipes on Guam

You don’t have to be a gourmand to know that Guam food is pretty addictive. Search “Chamorro food” on Instagram and you’ll see just how much Chamorros miss home-cooked meals when they move off-island. If you’re craving mom’s eskabeche or dad’s BBQ short ribs, heat up the skillet or fire up the grill and start cooking with these tried and true Chamorro recipes!

Chicken Kelaguen

Don’t call it “chicken salad,” kelaguen is so much more. This spicy chicken dish is marinated in lemon and served with soft flour titiyas. Variations on this dish are made with uhang (shrimp), guihan (fish) or binådu (deer).

Koostis:

1 small rotisserie chicken
6 stalks green onions
1 1/2 tablespoons lemon powder plus 3 tablespoons water (or use the juice of 1 large lemon)
2 teaspoons salt (more or less, to taste)
Hot pepper, optional
Freshly grated coconut (unsweetened), optional

Juhised:

1. Debone the chicken shred or cut into small pieces (I used a food processor to roughly chop the chicken).
2. Thinly slice the green onions then add it to the chicken.
3. Add the lemon powder, water, salt and pepper to the bowl of chicken mix to combine. Taste adjust seasoning if required.
4. Stir in the optional grated coconut.
5. Serve with my super easy sweet flour titiyas and enjoy!

Eskabeche

PHOTO SOURCE: Contributed to Guampedia by Victor Consaga

Fresh fish cooked in vinegar sauce, Chamorro eskabeche is an localized homage to the Spanish escabeche.

Koostis:

Kala
Toiduõli
Beans (long beans, green beans, etc.)
Kang kong
Baklažaan
Kapsas
Porgandid
Sibul
Roheline pipar
Turmeric, fresh if possible
Äädikas
Sool

1. Clean and cook all vegetables, except green pepper and onions, in boiling water until tender. Reserve at least 2 cups of the cooking water.
2. Fry fish until barely cooked. Drain most of the oil from pan used to fry fish. Saute green pepper and onions in the same pan. Add grated or sliced fresh turmeric. (Powdered turmeric may be used if necessary.) Pour in about 2 cups of the vegetable water and about a cup of vinegar. Add salt to taste and bring to a boil.
3. Arrange cooked fish and vegetables in a large casserole dish or other serving dish. Spoon or pour solution over all. Refrigerated, this will keep for several days.

Finadenne

Every culture has its own all-purpose special sauce, for Guam it is Finadenne – a simple trifecta of salty, sour, and spicy. Enjoy with everything from BBQ to plain white rice.

Koostis:

Soy sauce, to taste (you can substitute the soy sauce with salt)
Vinegar, to taste (you can use any type of vinegar, or you can use lemon or lime juice)

Optional ingredients:

Green onions, as much as you like
White onions, diced, as much as you like
Hot chili peppers, as much as you can stand
Cherry tomatoes, diced or sliced

Annie’s special recipe

1/2 tassi sojakastet
1/2 tassi äädikat
1 jalapeño pipar
2 Serrano chili peppers
4 stalks green onions
1/2 cup cherry tomatoes

1. In a small bowl, mix together the soy sauce and vinegar (or lemon juice if you prefer).
2. Slice the peppers then add them to the bowl with the onions, and tomatoes. Sega kokku.
3. Serve in a side dish or sprinkle over rice.

BBQ Short Ribs

Guam BBQ is typically made with Korean kalbi style short ribs, over a charcoal grill. Each family keeps its own BBQ recipe a tightly guarded secret. Thankfully, Rueben Olivas has let us in on the basics.

Koostis:

1 cup of Kikkoman Soy Sauce
1 cup of Apple Cider Vinegar
1/2 to 1 onion sliced very thin
6 cloves of garlic minced
Must pipar maitse järgi
Beef short ribs depending on the number of persons 1/2 lb per person generally.

1. Mix the ingredients either by hand or in a blender.

2. Pour the marinade over your ribs in a container and coat ribs well.

3. Place the covered container in the refrigerator or cooler for at least 2 hours or over night.

4. BBQ or grill as some say, mopping the marinade on the ribs to keep them moist.

5. Because these ribs are thin, they will not take long to cook. These are juicy and delicious right off the grill.

Buñelos Aga

Krispie Kremes has nothing on fresh warm Buñelos Aga – banana donuts. For the best results, make with local sweet bananas. The best foods work just as well for breakfast as dessert.

Koostis:

2 tassi püreestatud küpsed banaanid
2 tassi jahu
1/2 tl küpsetuspulbrit
1/4 tassi suhkrut
1/8 tl soola
1 tl vaniljeekstrakti
2 supilusikatäit piima
1 tl kaneeli
Taimeõli (praadimiseks)
Maple syrup, for dipping or glazing

Juhised:

1. Place the oil in a large frying pan turn the heat to medium to begin preheating the oil.

2. Mix all of the other ingredients thoroughly. It’s going to look like mashed up bananas, but firmer because of the flour. The batter will be very sticky but don’t be tempted to add more flour — this is the perfect ratio to make moist donuts. Adding too much flour will make them rubbery.

3. When oil is hot, drop the mixture by spoonful into the oil, turning frequently. The Chamorro method is to scoop up a little bit of batter in your hand, then squeeze out a dollop of batter between your thumb and pointer.

4. Deep fry over medium heat. Keep your stove settings on medium heat. If the oil it too hot, it will burn on the outside before the inside cooks. Küpseta kuni kuldpruunini.

5. Serve with a side of maple syrup for dipping, or glaze all of the donuts with maple syrup.

6. Drain on a paper towel and serve warm.

BBQ kana

Some people use the same marinade for short ribs as for chicken, here Rueben Olivas shares his own sweet chili sauce. BBQ over charcoal as close to the beach as you can get.

Koostis:
2 ½ to 3 lbs of chicken wing drumlets and winglets.
1/3 cup of apple cider vinegar
1/4 tassi vett
1/2 cup of sugar
2 fresh hot peppers minced
2 cloves of fresh garlic minced
1/4 tl soola
1 teaspoon cornstarch, dissolved in 1 teaspoon water

1. In a saucepan, combine together the water, vinegar and sugar.

2. Mix together until well blended. Bring to a boil until the sugar has been dissolved.

3. Add the hot pepper, garlic and salt, and boil for another 1 minute.

4. Add the cornstarch and boil until everything has blended together.

5. Allow this to cool before you use it for a marinade.

6. If you are going to use this sauce for a barbecue glaze, cooling is not necessary.

7. Wash and allow the chicken wings to drip dry. Place chicken wings in a re-sealable plastic bag with 1 cup of the sweet chili sauce.

8. Seal the bag and rotate to make sure the wings are well coated with the sauce. Chill for at least 4 hours before barbecuing.

9. Start the fire in your BBQ pit. You want to BBQ with medium heat. This is at about 350 to 450 degrees F. Use the thermometer in the lid/cover of your BBQ pit to measure the heat.

10. If you do not have a lid thermometer, here is another way to measure your heat. Hold the palm of your hand about 5 inches above the grill. If you can hold your hand there about 5 to 7 seconds, you can consider your heat to be medium.

11. Take you wings out of the chill box and allow them to reach room temperature before BBQ-ing. See peaks võtma umbes 20 minutit.

12. Grease up your grill and place the chicken wings down. Barbecue your wings about 15-20 minutes per side but make sure that you constantly turn them so that the sugar from the sweet chili sauce marinade does not burn. Total cooking time should be 30 to 40 minutes.

13. The last 5 minutes of cooking, coat the wings with the remaining cup of sauce for a nice, thick glaze.

14. Serve with white rice and your favorite sides.

Golfan Apai Lemmai

PHOTO SOURCE: Contributed to Guampedia by Victor Consaga

Lemmai, also called breadfruit, grows in abundance on the island of Guam. The meat can be baked as is, or made into dough for frying. The best way to eat lemmai, is slow-cooked in golfan, coconut milk, until soft. This recipe can also be used with banana, yam, or any other starchy vegetable.

Koostis:

1 large (3 to 5 lb) breadfruit
2 coconuts (milk extracted or a 12-ounce can of coconut milk may be substituted)
½ tl soola
2 to 3 tablespoons sugar (optional)
Vesi

1. Peel the breadfruit and cut into serving-sized pieces. Place in pot large enough to fit everything, with space on top to allow for boiling the coconut milk to bubble up.

2. Mix coconut milk and salt to taste, and add sugar if desired. Pour over the vegetables, so that everything is covered, but visible.

3. Bring to a boil, then cover with a lid and drop heat to low. When the mixture is åppan and the vegetables firm but soft, the dish is ready to serve.

Hotnon Babui

Fresh roasted pork is moist and tender and should fall right off your fork. Though this recipe is as simple as it gets it takes a lot of love and patience to make the perfect hotnon babui. Even if made in a special oven, this dish is reserved for very special occasions.

Koostis:

100 lb pig, cleaned
Vesi
Apple, cabbage for garnish

1. Place pig on a spit and turn.

2. Using a brush, constantly baste with water.

3. Cooking time is generally 4 hours. Some chefs recommend to allow 1 hour cooking time for every 10 pounds.

4. Fina’denne’ or another condiment of choice can add flavor to the meat after it is cooked. Garnish with apple, cabbage, or ingredients of your choice.

Latiya

The vanilla custard cake, latiya, just might be the reason why they invented desert. The island’s take on the Spanish natillas, latiya is served at the end any great celebration.

Koostis:

Betty Crocker boxed pound cake mix
2 cans evaporated milk
2 cans worth of water
6 eggs, room temperature
½ cup cornstarch
4 tl vaniljeekstrakti
2/3 cups water
1 pulk soolamata võid
1 tass suhkrut
Cinnamon for dusting

Tööriistad: large pot, whisk, medium bowl, small bowl, two containers with 2-inch lip

1. Bake cake as directed on box. Let cool and slice ½ inch thick. Arrange slices in a tray that has a 2-inch lip.

2. Pour milk into pot. Refill the two cans with water and pour into the pot. Add butter and sugar. Set pot on medium heat and stir occasionally. Bring to a gentle boil.

3. While waiting for the milk mixture to boil, beat the eggs and vanilla in a medium bowl. Kõrvale panema.

4. In a small bowl, mix the cornstarch and water.

5. When the milk mixture reaches a gentle boil, slowly pour in the eggs and vanilla as you quickly whisk the mixture in the pot. Ignore the shreds of eggs as this will not be evident in the final taste and texture. Sega pidevalt. Let this come to a gentle boil then add the cornstarch mixture. Stir and cook for two minutes.

6. Pour custard over cake and sprinkle with cinnamon. Cool uncovered in the fridge over night.

7. Slice into squares and serve chilled.

Lumpia

PHOTO SOURCE: Contributed to Guampedia by Victor Consaga

What is the Philippines’ greatest export? Food! Their fried spring roll has become a staple at the Chamorro fiesta table. Since they’re small, no one looks twice when you eat five.

Koostis:

2 pounds ground pork, beef, or chicken
1 large russet potato, diced
1 suur sibul, kuubikuteks lõigatud
1 cup green beans, diced
1 suur roheline paprika, kuubikuteks lõigatud
1 bag (10 oz) sliced carrots
1 bag rice noodles
6 küüslauguküünt, hakitud
1 can bean sprouts, drained
50 lumpia wrappers
Dashida Korean beef stock
Sool ja pipar

1. Brown the ground meat with diced onions and garlic.

2. Add 4 tablespoons Dashida seasoning, and stir. Then add beans, carrots, potatoes, and bell peppers.

3. Soak the noodles in hot water until softened. Use kitchen shears to cut into small pieces, then add to pot with the other ingredients.

4. Finally add the bean sprouts.

5. Stir all of the ingredients together, and cook until the potatoes are almost done, but still firm. Lisage maitse järgi soola ja pipart.

6. Place a lumpia wrapper on a flat surface, then add 2 to 3 tablespoons of filling on one edge.

7. Tightly fold the edge over the filling, fold the sides toward the middle, and roll, stopping one inch from the edge.

8. Moisten the edge of the wrapper with water, and press gently to seal.

9. Fry in vegetable oil until golden brown.

10. Serve with dipping sauce.

Red Rice

Red rice is the most iconic dish of the Mariana Islands. Rice made bright with achote is served alongside everything from BBQ to Thanksgiving turkey. Make any meal a fiesta by doctoring up your rice with this easy recipe.

Koostis:

Calrose-style rice (short-grain)
5 ½ cups water, more as needed
¼ tassi taimeõli
1 tablespoon bacon drippings
¼ cup chopped yellow onions
1 ½ teaspoon garlic powder
¾ tl soola
½ tl musta pipart
5 teaspoon seasoning salt
¼ cup plus 3 tablespoons achote seeds

1. In a medium pot, measure and rinse 5 cups of rice. Add 5 ¼ cups water (more water may be necessary while the rice cooks).

2. Add the oil, bacon drippings, and onions. Season to taste with seasoning salt, pepper, garlic powder, and salt so that it is quite flavorful. Set the pot on medium-high heat.

3. Place a strainer over the pot such that it is about 2 inches submerged into the liquid. Panna achote seeds into the strainer. As the liquid heats, the color and flavor will be released. Stir the seeds within the strainer constantly.

4. Boil the rice for 10 minutes, long enough to get a dark orange, almost red color. Stir the pot of rice occasionally to prevent the bottom from sticking and burning.

5. After the coloring is completed, remove the strainer with the seeds. At this time, if it looks like much of the water has been absorbed, add ¼ cup more water.

6. Stir rice. Cover the pot and steam for 10 minutes.

7. Check rice. If kernels are cooking and the rice looks to have enough water, scoop rice and steam another 15 minute. However, if the kernels are still quite opaque and rice looks dry, add a ½ cup more water. Do not stir cooked rice as stirring makes cooked rice mushy.

8. Check rice and repeat until rice is cooked. Use an ice cream scoop to serve perfect mounds of rice.

Shrimp Patties

PHOTO SOURCE: Contributed to Guampedia by Victor Consaga

Who doesn’t love a good fritter? Made with mixed vegetables and shrimp, make these soft dough balls a decadent part of your daily meal. This recipe is made without eggs, for a denser dough.

Koostis:

1 cup thinly sliced green beans
2 cups peas
1 tass hakitud sibulat
3 cups corn kernels
4 cups shrimp, chopped
2 supilusikatäit hakitud küüslauku
2 cans evaporated milk
3 tassi universaalset jahu
2 supilusikatäit küpsetuspulbrit
5 tablespoons Dashida seasoning
1 teaspoon Accent
1 tl musta pipart
Taimeõli, praadimiseks

1. Heat the oil in a large frying pan. To test the heat, use the tip of a wooden spoon and dip it into the oil. If little bubbles start to form around the wood, then the oil is hot and ready.
2. While you’re waiting for the oil to heat up, mix all of the ingredients (except for the vegetable oil, of course) in a large bowl.
3. Drop batter by the spoonful – about 1½ tablespoons each – into the hot oil and fry until golden brown.
4. Drain on paper towels and serve warm.

Tinala’ katne

PHOTO SOURCE: Contributed to Guampedia by Victor Consaga

Dried cured beef, tinala’ katne takes on a bright reddish color. Smokey and salty, this fiesta staple modernizes an old preservation technique.

Koostis:

1 lb beef, thinly sliced
Cloves of garlic, crushed to taste
1/4 tassi äädikat
Salt to taste (ocean or table salt can be used)
Pipar maitse järgi

1. Mix ingredients and rub on meat.

2. Hang to dry or place in an oven to dry.

3. Once dried, beef can be heated over a barbecue grill or in an oven before serving.

Titiyas

Titiyas, Chamorro for tortilla, can be made with corn or flour. They are delicious chesa on their own, or can be used like a chip to scoop up kelaguen.

Koostis:

3 tassi universaalset jahu
4 tl küpsetuspulbrit
1/2 tl soola
3/4 cup coconut milk
1/4 tassi sulatatud võid
1/4 to 1/2 cup cream of coconut (the sweet one, used for mixed drinks, NOT coconut cream).

1. Mix the dry ingredients together in a large mixing bowl. Add the coconut milk, melted butter, and cream of coconut (start out with 1/4 cup increase to a total of 1/2 cup, depending on how humid your day is – more humid means less liquid). Mix together until dough forms knead gently to form a smooth ball of dough.

2. Break off golf-ball sized pieces. Flour rolling surface and rolling pin. Roll out the piece of dough into a flat disc (about 1/8-inch thick). Asetage titiyas on a dry skillet prick all over with a fork to prevent bubbling during the cooking process.

3. Pan-fry on a dry skillet over medium-low heat for about 3 to 4 minutes on each side, or until the bottom begins to turn a golden brown flip over and cook the other side until it turns a nice golden brown. For thicker titiyas, cook over low heat for 4 to 5 minutes on each side.

4. The titiyas are done when you gently press down on the center and it feels somewhat firm to the touch.

5. Place cooked titiyas on a plate covered with a clean kitchen towel to keep warm. Serve with chicken kelaguen.

Apigige’

PHOTO SOURCE: Uploaded to Wikimedia by Abasaa

Apigige’ is a sweet mix of coconut and cassava, grilled in a banana leap. Served as a sticky snack or simple desert, apigige’ can be stored long term in the freezer.

Koostis:
1 16 oz. bag banana leaves, cut into 8 in. long x 5in. wide pieces.
2 cups chopped/slivered young coconut (Two 20 oz. cans)
Two 16 oz packages of grated cassava (if frozen, thaw overnight, do not soak in hot water
1 cup young coconut juice
½ cup plus 2 tablespoons sugar

1. Clean the banana leaves with a sponge and water. Wipe leaves with kitchen towel and set atop baking racks to dry.

2. Drain juice from coconut, saving 1 cup to set aside.

3. Finely slice the coconut.

4. In a medium bowl, combine the coconut meat, 1 cup of juice, grated cassava, and sugar to form a thick batter. Depending on the brand of cassava, it may be quite watery. If this is the case, pour your batter into a fine-mesh colander and drain out some of the liquid. Preheat griddle or grill to medium heat.

5. Apply 2 tablespoons of mixture at the bottom edge of banana leaf, centered, about 2 inches up from the bottom. Use 3 tablespoons for thick and big apigige’.

6. Spread mix into a 4 inch x 1.5 inch rectangle, or 5 inches long if using 3 tbsp.

7. Fold and roll like a flattened burrito.

8. Cook folded-side down until apigige’ has puffed up and bottom of banana leaves are charred, about 8 minutes.

9. You will see that the apigige’ has thickened. Flip to the other side for another 8 to 10 minutes, charring as well.

Kurgi salat

Marinated in an island brine of soy sauce, vinegar, and hot pepper, the Chamorro spin on the cucumber pickle is perfect alongside red rice and ribs.

Koostis:

1 väike sibul, õhukeselt viilutatud

1. Slice the cucumbers about 1/4 inch thick. Place the cucumber slices into a plastic colander then place the colander into a large bowl. Sprinkle salt over the cucumbers and stir to combine. Let the salted cucumber slices sit for about 15 minutes to allow excess water to drain out. After 15 minutes, pour out any water that drained into the bowl. Rinse the salt off the cucumbers and drain.

2. Place rinsed and drained cucumbers into the large bowl. Add the onion, garlic, soy sauce and vinegar. Sega kokku.

3. Let the cucumbers sit for several minutes to allow the cucumbers to soak up all of the flavors. Serve with your favorite meat dish!


Cook Islands: A Food Lover’s Paradise - Recipes

Marinated Fish

Any white fish can be used for this dish, to be eaten with cooked root vegetables such as taro, kumara, or boiled green bananas

· 4 – 5 pieces of filleted fish

Cut and dice up all the fish into a bowl and add lemon juice. Stand aside for 4 hours to marinate

Dice the tomato into very small pieces, and thinly cut up the spring onion

Do not drain the lemon from the fish, just add the chopped up tomato and spring onion to the fish.

Stir in the coconut cream gradually, but not to overly saturate the fish

Add salt to flavour to your personal liking

Serve with cooked root vegetables such as taro, kumara, boiled green bananas

Banana pudding

This dish is eaten with the main meal with fish , pork etc. It is not a dessert.

· 1 (10 ounce) tin coconut cream

Serves 10 - 12 persons

Peel the ripe bananas, put in a pot with one cup of water and cook slowly until golden brown. Remove from the heat and leave until cold.

Mix 2 cups banana to one cup pia (arrowroot powder)

Keep repeating until you runs out of banana. Mix all together until pia lumps are dissolved. Put into a greased 9x13 dish and cook in a preheated oven 350 degrees F (175 degrees C) for about 45 minutes.

Turn oven off and leave the poke meika in the oven until cold. Cut into small square pieces and put in a clean bowl

Open tin coconut cream and pour into a small pot and cook slowly. Bring to the boil and add sugar. Pour coconut sauce over the poke meika

Taro Leaves Cooked in Coconut Cream

· 1 kg fresh rukau (taro leaves) or spinach

· Large onion finely chopped

· 2 (10 ounce) cans coconut cream

· 1 (12 ounce) can corned beef, broken into pieces (optional)

Serves 10 - 12 persons

Preheat the oven to 350 degrees F (175 degrees C)

Clean rukau with a damp cloth or paper towel then chop them up

Make a layer of rukau leaves in the bottom of a 9x13 inch baking dish Sprinkle with some of the onions keep repeating layers of rukau and onions until you run out of rukau. Don't worry about how full the dish is because the rukau will shrink as it cooks

Pour both cans of coconut cream over the dish and add salt to taste, pressing the leaves down with a spoon. Cover tightly with a lid or aluminum foil

Bake in the preheated oven for 45 to 55 minutes, or until rukau has completely wilted and the coconut cream is bubbly. Cool for 10 minutes before serving

Without the corned beef the dish is a vegetarian one but you can add the corned beef as part of the layers.

Sapu Soi is the Pacific Islands version of chop suey

· 1 kg diced chicken (or any meat)

Serves 10 - 12 persons

Put vermicelli in a bowl and cover with hot water leaving to soak for 5 about minutes.

Drain water and cut vermicelli into two inch long pieces

Heat oil in a pot and add onions and garlic. Cook gently

Add chicken and cook until brown, then add mixed vegetables and soy sauce