Foods From All Continents
Collaboration Article by Chrystal Jones & Amanda Chetwynd
Time to travel the 7 continents! I personally journeyed thru the Low Country of the North America then went Normandy, France (Europe) then I ended my journey in the Maldives (Asia). My fellow blogger, Amanda Chetwynd, also journeyed thru America (U.S. and Hawaii) and Sicily, Italy (Europe). Thru our journeys for our class, Cuisines Of The World, we learned recipes and practiced them. While Chrystal Journeyed through the Low Country in North America,as well as Normandy,France, and the Maldives located in Asia, I stuck with my roots and traveled the United States and Hawaii, as well as Sicily, Italy. I learned more about my country than I thought I already knew and learning about where part of my family’s heritage came from I took as a bonus. However our final project together isn’t just about those places. It’s about every place, everywhere on Earth; the 7 continents. Together we took a journey to the places that we never thought we’d be able to go, and that’s what we’re here to talk about right now.
Antarctica is a vast landmass that is covered in ice. Not many origins of food can be found here. Most of the research done shows the food origins come from the explorers that explored the frozen landmass. We discovered that the sledging biscuits are the best in the Antarctica because they hold help well. Here is the recipe :
Plain biscuits, high in energy, physically resilient, compact and bland enough to be inoffensive to everyone. These powered men to the South Pole on foot and while driving dog teams (much harder work than it might sound), they fed those who did all of the discovery of Antarctica and continue to be a staple food away from bases while camping and surveying or carrying out field research.
- 150g flour
- half tsp baking soda
- half tsp salt
- 30g full fat unsalted butter
- 50ml cold water
Eat with butter, marmite, tinned cheese, or with pemmican in a stew to make hoosh.
Along with my fellow Chef, Chrystal Jones, we researched a ton of things in our schooling at Escoffier. For our final Externship project we researched the 7 continents for the 7 most famous dishes and acquired the recipes for them. As Chrystal said we took a journey all over the world and while she went with Low Country North America or what we would call “down south”, as well as Normandy, France, located in Europe, and the Maldives, located in Asia, I went a slightly different route using the same continents. I researched Hawaii, which is located in the Pacific Rim, as well as Sicily, Italy located in Europe, and the United States obviously located in North America. Most of our research for those particular places was done in a previous class called Cuisines of the World and in that class we had a wide variety of places we could research and those places we named were what we chose. We covered 3 continents with what research we had already. So we did some more research and found some interesting things about the other 4 continents.
South America, the fourth largest continent on planet Earth makes up about 12 percent of the Earth’s surface. It has 12 independent countries including Argentina,Brazil,Chile,Colombia, and Venezuela. South America also has 3 territories from Great Britain,France, and Ecuador. Along with the different countries and territories South America has some interesting foods from different nationalities and ethnicities. One particular dish that is eaten all over South America is a Peruvian dish called Pachamanca, created by Chefs Carlos Mayta Zamora and Anibal Clavijo Begazo.
For the lamb
- 2 kg
- 240 ml for each kg of meat
- Yellow Goose
- Native potatoes
- 8, medium size
- Yellow sweet potato
- 500 g
- Banana leaves
- As needed to wrap the meat
For the marinade
For the uchucuta chili
- Vegetable oil
- 30 ml
- 2, red, small
- Hot pepper
- 1, seeded
- Sacha tomate
- 20 g, roasted
- 1 bunch
- 1 bunch
- Preparation time
- 1 h
- Cooking time
- 4 h
- Recipe category
- Main course
- Recipe yield
- Recipe cuisine
- Central/South American
Cut the lamb into pieces and marinate them in a mixture of chopped herbs and chicha de jora.
Preheat the oven, place the lamb wrapped in banana leaves on an oven tray with the other ingredients.
Roast the products on a medium-low temperature for between 3 and 4 hours.
Heat the oil and fry the onion and sacha tomate.
Mix these products in a bowl, add the peanuts and huacatay and coriander leaves.
Mix until a thick cream is achieved.
Check that all ingredients are cooked and serve with the uchucuta chili.
This Chrystal Jones (CJ:cookingidva73) blogging now. I was able to pull from my previous course of Cuisines Of The World. I pulled the recipes from the Maldives and Normandy.
Ingredients for Mas Huni
One red onion chopped finely into rings
A small handful diced curry leaves or kale
1 small chilli diced
1 dash of salt
Juice of 1 lime
1 tin canned tuna, drained of oil
1 cup freshly grated coconut
Mix everything together with hands until you have like a paste. Now it can be served with Roshi.
INGREDIENTS FOR ROSHI
250 gr flour
1 tsp salt
2 reasonable whacks of olive oil (it’s the best I can describe it)
Mix everything together by hand.
Make the dough into golf ball size balls.
Flatten the balls into really thin sheets
Once complete fry on a shallow or flat pan with no oil.
Don’t let it burn.
Both the Roshi and Mas Huni can be served for breakfast and lunch.
The recipe I discovered from Normandy was for omelettes. I discovered that the omelet was created by Madame Poulard, who invented this particular omelet, came to Mont Saint-Michel in the late 1800’s and started making omelets for people who’d make the pilgrimage to the holy site. The omelet is so fluffy it looks like a folded pancake but is all egg. I wasn’t able to taste it myself because I don’t eat eggs. But my son and his friends ate them and wanted more.
3 eggs, at room temperature
1/4 teaspoon salt
1 tablespoon butter
Heat the oven to 350°F.
Crack the eggs into a metal, preferably copper, bowl. With a large whisk, begin beating the eggs, working air into them for a few seconds. Season with the salt and continue whipping until the eggs have creamy, soft peaks and hang for a quarter second from the whisk before falling back into the bowl in a fluffy ribbon. This will take about 3 minutes of vigorous whisking (don’t give up!).
Set a seasoned 8- or 9-inch carbon steel pan over medium-high heat and heat until very hot, about 3 minutes. While you wait, continue beating the eggs so they don’t lose volume. Add the butter to the pan, swirl to coat it in fat, and pour in the whipped eggs. Let cook, undisturbed, for 1 minute. Transfer the skillet to the oven and bake 2 minutes. Remove and return to medium-high heat for about 1 minute, until the bottom of the omelet is browned and the omelet releases from the bottom of the pan.
Use an offset spatula to half-slide the omelet onto a large plate. Use the inner edge of the pan to fold the omelet over itself on the plate, allowing the soft, souffléed filling to ooze out of the omelet, creating a crescent border of soft egg around the omelet. Serve immediately.
Still CJ here, I’ve discovered the continent of Africa to be somewhat interesting. Like I didn’t know that Black Eyed Peas, watermelon and rice came from Africa. The African slaves brought them over with them. They even were lucky enough to educate the farmers and plantation owners on how to cultivate the ground so they will grow. I discovered some interesting recipes but I have chosen the recipe called Bobotie. It is kind of like meatloaf.
2 tablespoons Vegetable Oil
2 medium Onions, minced
1 ½ lb Ground Beef
1 cup Milk
2 slices thick sliced Bread
½ cup Raisins
1 teaspoon Apricot Jam
1 tablespoon Hot Chutney
½ tablespoon Curry Powder
1 teaspoon Salt
½ teaspoon Ground Black Pepper
1 large Egg
1 pinch Salt
1 Bay Leaf
- Preheat oven to 350° F (175° C). Lightly grease a 9 x 13 inch baking dish
- Heat oil in a large skillet over medium-high heat. Cook the onions in the hot oil until soft. Break the ground beef into the skillet and cook until brown.
- Place milk in a shallow dish. Soak the bread in the milk. Squeeze the excess milk from the bread. Set the milk aside. Add the bread to the beef mixture. Stir in the raisins, apricot jam, chutney, curry powder, salt, and black pepper. Pour mixture into the prepared baking dish.
- Bake in the preheated oven for 1 hour.
- While the bobotie bakes, whisk together the reserved milk, egg, and pinch of salt. Pour over the top of the dish. Lay the bay leaf onto the top of the milk mixture.
- Return the bobotie to the oven until top is golden brown, 25 – 3- minutes. Remove the bay leaf before serving.
Now I’m looking at Australia. A lot of great things come from Australia : Hugh Jackman and Chris Hemsworth pop into my mind immediately. But I can dream them later. Let’s look into the foods of Australia. I’ve always heard of Vegemite. This is like a spread you can on toast and meats. Personally sounds interesting but not rushing to the internet to buy it. I would like to make and eat a Pavlova. It was inspired by Russian ballerina Anna Pavlova when she was on tour in 1926 & 1929 by Chef Herbert Sachse. It is basically a wispy meringue base covered in whip cream and topped with fresh fruit and passionfruit pulp.
4 Egg Whites
1 ¼ cups White Sugar
1 teaspoon Vanilla Extract
1 teaspoon Lemon Juice
2 tablespoons Cornstarch
1 pint Heavy Cream
6 Kiwi, peeled and sliced
- Preheat oven to 300° F (150° C). Line a baking sheet with parchment paper. Draw a 9 inch circle on the parchment paper.
- In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice and cornstarch.
- Spoon mixture inside the drawn circle on the parchment paper. Working from the center, spread mixture towards outside edge, building edge slightly. This should leave a slight depression in the center.
- Bake for 1 hour. Cool on a wire rack.
- In a small bowl, heat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream and top with kiwi slices.
You can use different fruits like strawberries, blueberries, mango, pineapple or any combination of fruit. Mix it up and enjoy.
Amanda Chetwynd (amandachetwynd1991) here again. 5 continents down, 2 to go, Asia and North America. The cuisine in North America, where Chrystal and I both are located in the United States, varies quite a bit because a number of different cultures have come here from all over the world and brought their foods with them, giving us the term “melting pot”. Here in the United States we have Asian foods, South American foods and no, not just Mexican food but all kinds of South American foods, as well as, well, foods from all 7 continents. One of the famous dishes in North America and my personal favorite is the All American Burger. This dish created by Aaron Binder in Los Angeles, California in 1968 has been a family favorite for decades. Although Mr.Binder’s version is just a variation and my personal favorite, he isn’t the one who invented the burger. The first ever burger was created by a Danish immigrant named Louis Lassen, the owner of Louis’ Lunch in New Haven, Connecticut, in 1900.
All American Burger
- 1 ½ lbs ground beef
- 2 tablespoons parsley, fresh chopped
- 2 teaspoons onion powder
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 hamburger buns, split
- Prepare Burger Spread, set aside.
- Prepare grill for direct cooking.
- Combine beef, parsley,onion powder, Worcestershire sauce, garlic powder, salt and pepper in a medium bowl; mix lightly but thoroughly. Shape into 4 1/2 inch-thick burgers.
- Place burgers on grid. Grill,covered, over medium heat 8 to 10 minutes (or, uncovered, 13 to 15 minutes) to medium (160 degrees F) or to desired doneness, turning halfway through grilling time.
- Remove burgers from grill. Place burgers between buns
Last but not least, Asia. The demographics of Asia itself are astounding. There are 47 countries, innumerable tribes and thousands of different distinct languages. Just like it’s people and the nations, the climate and geography of Asia is just as diverse. The amount of fruits,vegetables,spices and different types of rice that grow in Asia is staggering because it all grows in that extraordinary part of the world. There are quite a few famous dishes that come from the different parts of Asia, many of them contain rice however rice is not eaten in the same manner as other Asian countries. The way you eat rice depends on what country you are in and no two ways are the same either.
One particular dish that is even famous here in the United States is Fried rice. The fried rice dish comes from China and is made with vegetables mostly to give it sustenance so its not just all starch.
- 3 tablespoons butter, divided
- 2 eggs, whisked
- 2 medium carrots, peeled and diced
- 1 small white onion, diced
- 1/2 cup frozen peas
- 3 cloves garlic, minced
- salt and pepper
- 4 cups cooked and chilled rice (I prefer short-grain white rice)
- 3 green onions, thinly sliced
- 3-4 tablespoons soy sauce, or more to taste
- 2 teaspoons oyster sauce (optional)
- 1/2 teaspoons toasted sesame oil
- Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
- Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.
- Serve immediately, or refrigerate in a sealed container for up to 3 days.
Picture of the Continents: