Discovering annatto/achiote

image

This is achiote (annatto) cod with a mango salsa thing. My cousin told me about achiote. I’d never heard of it before, but she said I should try and find it in London. I was searching for months for it and finally found it at Borough Market! Anyway, I wanted to use it, but I didn’t know how to. I haven’t even searched online about the spice, I want it to remain a mystery to me, so I can get my creative brain thinking. I sat down for ten minutes just smelling the spice, so I could figure out how to marry it with other flavours. This was a success! I wanted the mango to remain fresh and not overcomplicated, so I added lime juice, chilli, salt and pepper to it.

Now, what else shall I create with achiote?

Advertisements

South Indian pumpkin recipe – vegetarian and vegan friendly!

First and foremost, let’s establish the obvious: I’m a terrible blogger. It has been months and I am so sorry. I don’t think apologising every time is going to change anything, so I just hope you’ll understand that a potato kidnapped me and wouldn’t let me blog recipes. Moving on…

I recently found out that not many people have tried pumpkin before. Waaa? You’re crazy! Pumpkin is delicious! So, to expand your taste buds, I have a very simple South Indian pumpkin recipe that you’ll love. Yeah, you’ll love it, marry it and have pumpkin babies… *awkward silence*. This recipe is especially dedicated to my cousin, Khalyani, who is living a dream of a life in Nicaragua. More on that later, first: the recipe for this pumpkin…I-don’t-know-what-the-word-is. It’s not a ‘kootu’ (Tamil for ‘add’ – in essence it’s a dish that has lentils in it, that has less liquid than sambhar, but it’s not dry). It’s also not really a ‘poriyal’ (Tamil for a dish that has been shallow-fried). I guess it’s closer to being a pumpkin poriyal, but it’s not…this isn’t important. Now, where were we? Aha, the recipe!

Firstly, you want to grab a pan, heat it up and to this pan, add gingelly oil. Gingelly oil is pretty much the same as sesame oil, except it has a touch of jaggery (pure, unrefined cane sugar) in it. If you can’t find gingelly oil, you can use normal light sesame oil. To the oil, you want to add half a tsp of mustard seeds, 1 tsp of cumin seeds, 1 tsp of fennel seeds and a tsp of toor dal (optional). If you do use gingelly oil, you’ll notice that it froths, as soon as you add the seeds and dal to it. This is normal, don’t worry. It’s just to do with the melting and heating temperatures of the jaggery in the sesame oil.

As soon as it starts frothing and doing its thing, add 1 tsp of turmeric powder and mix for a literal few seconds. Then, add in the pumpkin. I’ve cut up half a small blue/green pumpkin into small, inch cubes. The pumpkin I used, I believe, is a Queensland blue pumpkin; its skin is a blue/green colour, but the inside is a beautiful orange.

To the pumpkin, add salt to your taste and mix gently. You’ll see that the pumpkin starts to pick up the turmeric and the beautiful orange colour intensifies.

Next, add some crushed red chilli flakes. I added about three-quarters of a tbsp, but obviously this is dependent on your spice intake. Add more or less, that’s all up to you! Give it a good, gentle mix once you have added it.

IMG_20141208_165218

After you have mixed the crushed red chilli flakes in, add three-quarters of a cup of cold water and half a tsp of cinnamon powder. Give it a gentle fold. You will most likely notice that the consistency has become a little thick, perhaps a little mushy as well. Typically, this is eaten with some sort of flatbread, so the pumpkin has to be soft. By folding it gently, you will be retaining most of the pumpkin in its normal shape. Once you have folded the cinnamon in, put a lid on the pan and let it simmer for a good ten minutes. Make sure you fold it gently, every so often. The water will reduce and the dish will become less mushy and more dry.

IMG_20141208_170909

After ten minutes, it’s done! I really like eating couscous with this – probably not a normal combination, but it is so yum!

There you have it! If you have any questions, feel free to drop a comment below. I hope you all start eating more pumpkin, you’re really missing out. Pumpkin pie doesn’t count!

Continuing from before, Khalyani and Rafał write a brilliant blog about their adventures in Nicaragua, and other parts of Central America. They gave up their consultancy jobs, in Europe, and are now living over there with two languages between them – very brave! Find out more about their ventures and the people they have met during their amazing travels: www.trailwinds.me.

Until next time! (I won’t get kidnapped by a potato, again!)

 

Breakfast for dinner – Nutella banana pancakes

image

I had three very ripe bananas but didn’t know what to do with them. I was going to use one as part of my DIY hair conditioning recipe, but then my stomach rumbled so pancakes happened.

I added oats to the mixture as well, for extra goodness and fibre…don’t forget to love your colon! The pancakes turned out really soft, and there were no lumpy bits because the bananas had softened the oats in the mixture.

And then Nutella happened. Everything ends up being amazing after Nutella.

Breakfast for dinner is the way forward!