Fiery vegan dishes from around the world.
During my many trips to the Caribbean, Mexico, and South America, I relished hot foods in both peoples' establishments and luxury hotels. Some restaurants, especially in the grand hotels with their tourist clientele, offered safely mild dishes. However, like the Mexicans, I love mine fiery hot.
Halfway around the world from Mexico, I found an array of satisfying hot foods on my numerous trips to Tunisia. Unlike some other North African cuisines, Tunisian food is noted for its spicy hotness. It is said that a husband will judge his wife by the amount of hot peppers with which she prepares her food. Some men even believe that, if a wife's cooking becomes bland, it means the love for her husband is fading.
Further away still, in the United Arab Emirates, I've enjoyed another version of hot-spicy foods, dishes with origins in the Indian subcontinent. The majority of workers in the United Arab Emirates are recruited from that region, and they make up some 50 percent of the population. Not surprisingly, they have brought their culinary traditions with them and have saturated the land with their eating places. In the kitchens of Arabian Gulf countries, exotic herbs and spices such as cinnamon, cloves, coriander, cumin, ginger, nutmeg, cardamom, turmeric, and all types of curries and hot peppers are now used to create a world of gourmet delights. The spices of the lands to their east have become an integral part of Arabian Gulf dishes.
In addition, the foods of the Far East, especially Thailand, Malaysia, and Indonesia, are a twin to the foods of the Indian subcontinent. These kitchens have the quality and consistency of Chinese food integrated with the hotness and spiciness of Indian and Mexican cuisines. Indian cuisine, and to a much lesser extent Portuguese-, Dutch-, French-, British-, and Japanese-introduced foods, have left an indelible mark on these Southeastern Asian menus. I greatly enjoyed these foods, which ranged from the mild to fiery hot and spicy, oozing with unique flavors and mouth-watering aromas. Indian condiments, coconuts and their milk, galangal, lemon grass, lime juice, mango, salted cabbage, palm sugar, tamarind, and hot pepper sauces give the kitchens of these lands a luring appeal to those, like myself, who enjoy exotic hot dishes.
Chilies, the fiery fruit of some capsicum plants, are what give hot dishes in all parts of the world their fire and succulence. They come in many varieties and can be eaten interchangeably fresh, canned, or dried. When dried, they become a spice, and they can be used whole in pickles or pickled themselves and served as a relish.
The best chilies, both in appearance and in flavor, are picked when they are bright red. The larger the chili, the milder it will be; the smaller the fruit, the more volcanic it becomes. The seeds are the hottest part; if cooks want a fierce, fiery effect, the seeds should remain. Without the seeds, the dish will still be hot but somewhat subdued. It is no wonder, then, that chilies are known as "little devils" in parts of Italy.
When chilies are ground, they become cayenne, a spice highly favored in hot countries. Cayenne gives an essential zest to food and is used to season curries, sauces, and vegetable dishes.
When ground chilies are mixed with other spices, the product is called chili powder, a versatile spice utilized to flavor stews and other foods. In most dishes, it can be used to replace cayenne.
Paprika, a cousin of the hot powdered chilies, is a spice made from dried, finely-ground large Hungarian or Spanish red peppers, which range from sweet and mild to semi-hot and slightly aromatic. The finest paprika in the world is made from the brilliant red variety grown in Hungary.
Many times after I returned from exotic locales, I have duplicated a good number of their hot dishes with one type of chili or another that I relished on my meanderings. Try the following recipes, which I have recreated to my own taste. They will make a successful party meal for fieryfood lovers. The amount of hot peppers that you use in these recipes can be adjusted according to your tastes.
QUINGOMBOS GUISADOS (CARIBBEAN OKRA STEW) (serve 5) This dish is believed to have originated in Puerto Rico, but it has spread to the other islands of the Caribbean. 3 Tablespoons oil 1 pound thawed frozen okra 1 large onion, finely chopped 4 doves garlic, crushed 1 large sweet pepper, thinly sliced 1 small hot popper, finely chopped 2 large tomatoes, finely chopped 1 cup water 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon allspice Heat oil in a non-stick saucepan and saute the okra over medium heat until it turns light brown, turning it over a few times to cook evenly. Remove okra with a slotted spoon and set aside on paper towels to drain excess oil. In the same oil, saute the onions, garlic, and peppers over medium-low heat for 10 minutes. Stir in tomatoes and water and saute for another 10 minutes. Gently stir in the okra and the remaining ingredients. Cover and cook for approximately 15 minutes or until okra is tender, adding more water, if necessary, to prevent sticking. Serve hot with cooked rice. Total calories per serving: 138 Fat: 9 grams Carbohydrates: 15 grams Protein: 3 grams Sodium: 478 milligrams Fiber: 5 grams AGUACATES RELLENOS (STUFFED AVOCADOS) (Serves 8) This dish is from the Guadalajara region of Mexico. 4 medium-sized ripe avocados 1/2 cup ground almonds 4 Tablespoons finely chopped scallions 2 Tablespoons finely chopped fresh coriander leaves 2 doves garlic, crushed 4 Tablespoons lemon juice 1 Tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon popper 1/4 teaspoon cayenne Cut unpeeled avocados in half lengthwise and remove pits. Scoop out the pulp and place it in a mixing bowl, reserving skin. Add the remaining ingredients to the pulp and thoroughly combine. Spoon mixture into avocado skins and serve immediately. Total calories per serving: 216 Fat: 20 grams Carbohydrates: 10 grams Protein: 3 grams Sodium: 157 milligrams Fiber: 6 grams CARAOTAS NEGRAS (VENEZUELAN MASHED BLACK BEANS) (Serves 8) This dish can be served hot or cold. 2 cups black beans, rinsed and soaked overnight, then drained 6 cups water 3 Tablespoons olive oil 2 medium onions, chopped 4 doves garlic, crushed 112 cup finely chopped fresh coriander leaves 1 large hot pepper, finely chopped 1 teaspoon salt 1 teaspoon pepper 1 teaspoon cumin Place pre-soaked beans and water in a saucepan and bring to a boil. Cover and cook over medium heat for 1 hour, adding more water, if necessary. In the meantime, heat the oil in a frying pan and saute onions over medium heat for 10 minutes. Stir in garlic, coriander, and peppers and stir-fry for another 5 minutes. Add frying pan contents, salt, pepper, and cumin to the beans and simmer over low heat for 30 minutes or until beans are well done. Serve this recipe as is or mashed, either hot or cold. Total calories per serving: 209 Fat: 6 grams Carbohydrates: 31 grams Protein: 11 grams Sodium: 309 milligrams Fiber: 10 grams MARKAT OMMALAH (TUNISIAN CHICKPEA STEW) (Serves 8) In Tunisia, this dish usually contains meat, but it was served sans meat at a farmer's home. 3 Tablespoons olive oil 1 pound chopped mushrooms 2 medium onions, chopped 4 doves garlic, crushed 1/2 cop finely chopped fresh coriander leaves 1 large hot popper, finely chopped 4 cops cooked chickpeas 4 medium tomatoes, chopped into small pieces 1 teaspoon salt 1/2 teaspoon popper 1/2 teaspoon cumin 1/2 teaspoon thyme 3 cops water 1/4 cop green olives, pitted and chopped 2 Tablespoons lemon juice Heat oil in a saucepan and saute the mushrooms over medium heat for 5 minutes. Add onions, garlic, coriander, and peppers and stir-fry for another 5 minutes. Stir in chickpeas, tomatoes, salt, pepper, cumin, thyme, and water and bring to a boil. Cover and simmer over low heat for 30 minutes, adding a little more water, if necessary. Stir in olives and lemon juice and simmer over low heat for 5 minutes. Serve hot. Total calories per serving: 229 Fat: 8 grams Carbohydrates: 31 grams Protein: 10 grams Sodium: 390 milligrams Fiber: 8 grams HUMMUS WA 'ADAS MAZZA (CHICKPEA AND LENTIL APPETIZER) (Serves 8) This dish makes an excellent appetizer when scooped up with crackers or pita bread. 1/2 cop split red lentils, rinsed 3 cops water 2 cops cooked chickpeas 2 doves garlic, crushed 1 teaspoon oregano 1 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon ground black pepper 1/4 teaspoon ground cayenne 5 Tablespoons lemon juice 2 Tablespoons finely chopped fresh parsley One small tomato, finely chopped 1 Tablespoon olive oil Place lentils and water in a saucepan and bring to a boil. Cover and cook over medium heat for 20 minutes or until the lentils are cooked but still somewhat firm. Drain and allow lentils to cool. Place lentils, chickpeas, garlic, oregano, salt, cumin, pepper, cayenne, and lemon juice in a food processor and process into a paste. Spread on a flat serving platter and decorate with parsley and tomato pieces. Sprinkle with oil just before serving. Total calories per serving: 127 Fat: 3 grams Carbohydrates: 20 grams Protein: 7 grams Sodium: 302 milligrams Fiber: 5 grams SHAWRBAT 'ADAS BILTAMAR HINDI (TAMARIND/ LENTIL SOUP) (Serves 6) Besides being on the daily menu in the Indian subcontinent and Southeast Asia, tamarind is utilized to a great extent in the Arabian Gulf countries. 2 Tablespoons olive oil 2 medium onions, chopped 1 large hot pepper, finely chopped 4 doves garlic, crushed 1 Tablespoon grated fresh ginger 2 cups stewed tomatoes 2 Tablespoons tamarind paste, dissolved in 7 cops hot water 1 cup lentils, rinsed 1 teaspoon salt 1 teaspoon cumin 1 teaspoon popper 4 Tablespoons chopped hash mint Heat oil in a saucepan and saute onions, peppers, garlic, and ginger over medium heat for 10 minutes. Stir in remaining ingredients, except mint, and bring to a boil. Cover and cook over medium heat for 40 minutes or until lentils are well cooked, adding more water if you desire a thinner soup. Stir in mint and serve. Total calories per serving: 209 Fat: 6 grams Carbohydrates: 31 grams Protein: 11 grams Sodium: 549 milligrams Fiber: 12 grams YAKHNIT BATATA (HOT POTATO STEW) (Serves 8) I enjoyed a dish similar to this one in the United Arab Emirates, where taste buds have become accustomed to hot Indian foods. 3 Tablespoons olive oil 2 medium sweet peppers, finely chopped 2 medium onions, finely chapped 1/2 cup finely chopped coriander leaves 8 doves garlic, crushed 1/4 teaspoon cayenne 2 teaspoons ground cumin seeds 6 large polatoes (approximately 2 pounds), peeled and chopped into large pieces 4 cups water 1 teaspoon salt 1 lemon rind, finely chopped Heat oil in a saucepan and saute peppers and onions over medium heat for 10 minutes. Stir in the coriander and garlic and stir-fry for another 3 minutes. Add the remaining ingredients and bring to a boil. Cover and cook over medium heat for 40 minutes or until potatoes are well done but still somewhat firm, adding more water, if necessary. Serve hot. Total calories per serving: 158 Fat: 5 grams Carbohydrates: 26 grams Protein: 4 grams Sodium: 307 milligrams Fiber: 4 grams KHAO PAD KRAPOW (THAI FRIED RICE WITH BASIL) (Serves 6) This is my own version of a well-known Thai vegetarian dish. 3 Tablespoons vegetable oil 4 doves garlic, finely chopped 1 large hot pepper, finely chopped 2 cups sliced mushrooms 1 large onion, finely chopped 3 cups cooked rice 2 cups green beans, broken into inch-long pieces 1 large sweet red popper, finely chopped 2 Tablespoons say sauce 4 Tablespoons chopped basil leaves In a heavy frying pan, heat the oil until sizzling and stir-fry garlic and hot peppers over medium-high heat until the garlic turns golden brown. Add the mushrooms and onions and stir-fry for 2 minutes. Add cooked rice and stir-fry for a few more moments. Add green beans, sweet peppers, and soy sauce and stir-fry for 2 minutes. Stir in basil leaves and serve immediately. Total calories per serving: 226 Fat: 7 grams Carbohydrates: 35 grams Protein: 5 grams Sodium: 338 milligrams Fiber: 3 grams
Habeeb Salloum is a regular contributor to Vegetarian Journal. He recently authored Arab Cooking on a Saskatchewan Homestead: Recipes and Recollections.
|Printer friendly Cite/link Email Feedback|
|Date:||Mar 1, 2006|
|Previous Article:||Processed meat and red meat increase risk of pancreatic cancer.|
|Next Article:||Perchlorate controversy calls for improving iodine nutrition.|