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Post by Admin on Dec 24, 2020 20:26:08 GMT
Grilled mudskipper The mudskipper can only be found at two localities in Japan, the sea of Ariake and the sea of Yatsushiro. Despite its comical appearance, the flavor is refined and delicious. It’s in season from May to September and most often eaten grilled. The living mudskippers are skewered and grilled over charcoal while a soy based sweet sauce is basted on. Grilled to almost black, the mudskipper flesh is tender and the fish can be eaten whole, including the head. Many tourists comment that it tastes even better than eel. kyoudo-ryouri.com/en/food/2004.htmlETA Feel free to add your own tidbits that fit the thread title. |
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Post by Yastreb on Dec 25, 2020 7:58:44 GMT
What follows are recipes used in a Live-action Roleplaying Game that had a North American Native theme in one adventure.
Three Sisters Soup
Tribal Affiliation: Cowasuck Abenaki
Recipe Region: Northeast - Great Lakes
2 cans White Hominy Corn (undrained)
1 large can Red Kidney Beans (undrained)
1 pkg. frozen cut Squash
1 yellow Onion (cut up)
2 cloves garlic (coarse chopped)
1 lb. Bacon
Allspice
Black Pepper
Best done in cast iron pot, Dutch oven.
1. Fry up bacon until medium crispy, remove and drain off most of the fat.
2. In hot fat, brown up onion. When onion is golden brown, add garlic, cook for about a minute.
3. Drain off remaining fat, then add Corn and Beans (juice and all) and the bacon, cut up.
4. Add cut up squash, add enough water to cover everything by about two inches.
5. Simmer together, adding Allspice and Black pepper to taste.
Notes
Regular corn works fine
Frozen squash may be hard to find; some pumpkin can be substituted.
Cherokee Yam Cakes (biscuits)
12-18 rounds/30 minutes (10 minutes prep)
1 cup mashed sweet potatoes or yams
2 cups sifted flour
1-1/2 teaspoons sugar
1-1/2 teaspoons salt
2-1/2 teaspoons baking powder
1/2 cup oil
1/2 cup milk
1. Sift flour, baking soda, sugar and salt into a bowl.
2. Pour oil and milk into a measuring cup (do not stir).
3. Add to yams and blend well.
4. Add to flour mixture and mix lightly with fork (until mixture holds together) Turn dough out onto a floured board and knead until smooth (about 12 kneading strokes).
5. Roll dough about 1/4" thick and cut into rounds with floured biscuit cutter (or rim of drinking glass) Place rounds on a baking sheet.
6. Bake at 425º for 10-20 minutes.
Yellow Squash Soup
(30 servings/1 hour)
5 medium yellow squash, diced
20 shallots, chopped (with tops)
20 cups water
10 tablespoons maple syrup (real, not imitation)
25 cucumbers, 1/2 inch thick slices
5 tablespoons salt
1-1/4 teaspoons black pepper
1. Place squash, shallots, water and syrup into a large soup pot; simmer for 40 minutes until squash is tender.
2. Add the cucumbers.
3. Pour everything into a large mixing bowl and "mash" until it forms a thick, creamy paste.
4. Pour paste back into soup pot, season with salt and pepper; simmer for another 5-10 minutes.
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x 4 (Lagos to Abuja, Nigeria to Ghana, Nigeria to Benin, Ghana to Benin)