Trip # 62 Djibouti (Africa) Fish and Vegetable Stew (Marake Kaloune) and Sourdough Pancakes (Canjeero)

When I was researching recipes for this project, I could not help but notice how many dishes from Africa seem to be the precursor to many southern dishes we enjoy in the United States.  This is, of course, no accident.  The African slave trade of the nineteenth century brought people, cultures, and cuisines from Africa to the Southern United States.  The native African dishes were adapted to fit what was available in the deep south, and thus was born food traditions like shrimp and grits (try my Togo meal and tell me that isn’t the grandfather to that South Carolina staple) and gumbo (looks an awful lot like tonight’s meal from Djibouti!)

Now, if I’m honest, while I enjoyed the simple tastes of fish and vegetables, I DID end up adding hot sauce to the stew after sampling and appreciating the traditional meal.  Giving the stew a little zip, while not traditional, really gave this humble stew some depth.

There’s Egg(plant) in My Eye!

Eggplant is easy to overlook.  It’s sort of spongy and doesn’t really have any flavor of its own.  So, aside from (usually) being a beautiful jewel-toned purple, what good is it?  Well, as it turns out, it’s REALLY good for you!  Below, taking from an article posted on http://www.livestrong.com, outlines some of the reasons why eggplant should find its way into your diet today!

• Fiber, Vitamins, and Minerals Abound!
  • Eggplant is an excellent source of dietary fiber, which can help protect against type 2 diabetes and keeps the digestive system regular. The vitamins in eggplant consist primarily of vitamin A (in the form of beta-carotene), B vitamins, folate, and vitamin C. Eggplant is also rich in minerals, boasting a large quantity of potassium, magnesium, calcium and phosphorous. It has no fat, six carbs, and 27 calories in a 1-cup serving.
• Helps Fight Cancer and Bad Cholesterol with Chlorogenic Acid!
  • Chlorogenic acid is a plant compound that is known for its high antioxidant activity. Antioxidants shield your cells from oxidation — a harmful chemical process that damages your cells and contributes to disease. Researchers at the U.S. Department of Agriculture’s Agricultural Research Service found chlorogenic acid to be the dominant antioxidant compound in eggplant. They report that this is significant because chlorogenic acid has a great capacity to fight free radicals — the chemicals that cause oxidation — and is also able to lower LDL (bad) cholesterol. Chlorogenic acid is also antimutagenic, which means it can protect cells from mutating into cancer cells; and it is also antiviral.
• Boost the Brain!
  • Phytonutrients within an eggplant, have been known to increase cognitive ability and benefit overall mental health. By fighting off free radicals, these substances protect the brain against disease and also promote blood flow throughout the brain. More blood flow transports higher amounts of oxygen to your noggin, which enhances memory and analytic thought.

Fish and Vegetable Stew (Marake Kaloune)

• 1 lb. White Fish (Sole or Tilapia) Fillets, cut into chunks
• 2 Tbs Vegetable Oil
• 1 Large Potato, peeled and sliced into thin rounds
• 1 Onion, peeled and sliced into thin rings
• 3 Large Okra, chopped
• 1 Large Eggplant, diced
• 2 Tomatoes, roughly chopped
• 1 Tbs Tamarind Paste
• 1 Clove Garlic, chopped
• 1/2 tsp Salt
• 1/2 tsp Freshly Ground Black Pepper
• 1/2 Uncooked Whit Rice
• 2 1/2 Cups Water (or enough to cover everything in the pot)
• 1 Bunch of Fresh Parsley, roughly chopped

Step 1:  In a large skillet with high sides, heat the 2 Tbs of vegetable oil over medium heat.  Once the oil is hot, cook the sliced potatoes in a single layer in the pan (you may have to cook the potato in batches.)  Cook for 3 minutes on one side, or until the potatoes start to brown.  Then flip and cook the potatoes for 1 minute on the other side.  Once all of the potato slices are cooked, remove from the skillet and set aside.

Step 2:  Add the onions in the skillet and cook, stirring constantly, for 3 minutes or until the onions start to turn brown.  Add the potatoes back to the skillet, along with the okra, eggplant, and tomatoes. Stir to thoroughly combine.  Cook for an additional 3 minutes, stirring constantly.

Step 3:  Stir in the tamarind paste, garlic, salt, and pepper.  Cook for 2 minutes, constantly stirring to evenly distribute the seasons throughout the vegetables.

Step 4:  Add the rice and stir to combine everything.  Cook for 1 minute.

Step 5:  Add the fish and enough water to cover everything (at least 2 1/2 cups.)  Bring the skillet to a boil and reduce the heat to low.  Add the chopped parsley and stir.  Cover and simmer for 15 minutes, or until the rice is cooked.

Step 6:  Serve Hot.

Sourdough Pancakes (Canjeero)

• 1/2 Cup Millet Flour
• 1 Cup Bread Flour
• 1 Packet Rapid Rise Instant Yeast
• 1/2 tsp Salt
• 1 1/4 Cup Lukewarm Water
• Vegetable Oil (to grease the griddle/pan)

Step 1:  In a large bowl, whisk together the millet flour, bread flour, yeast, and salt.

Step 2:  Add the lukewarm water and whisk together into the consistency of pour-able pancake batter.

Step 3:  Cover the bowl with a damp cloth and allow to ferment in a warm, dark place for 24 hours.

Step 4:  After 24 hours, heat a skillet or griddle to medium heat (350 degrees.)  Brush the cooking surface with a little vegetable oil.  Once the skillet/griddle is hot, use a ladle to pour some of the batter onto the hot surface.  Then, either swirl the skillet around to make a thin pancake or use the ladle to quickly spread the better into a thin circle.

Step 5:  Cook for 2 minutes on one side and then flip the pancake and cook for 1 additional minute.

Step 6:  Serve warm with a thick stew.

Fun Fact About Djibouti: Camp Lemonnier, in Djibouti, is the only United States military base in sub-Saharan Africa.