Traditional recipes

Learning with the Editor: How to Cook with Turmeric

Learning with the Editor: How to Cook with Turmeric

Turmeric, an earthy spice that is also appreciated for its possible health benefits, is a great addition to your kitchen. Whether in dry or fresh root form, it can add flavor depth (and lovely bright yellow color) to your meals. Learn these three easy ways to incorporate it into your diet.

Brilliantly orange, turmeric is one of the most popular health foods at the moment. Packed with the antioxidant curcumin, it's believed to have a host of health benefits. But the best part of turmeric is its pungent flavor. Available dried and ground in most grocery stores' spice sections, and whole and fresh in the produce section of health food stores and Asian markets, some type of turmeric is attainable to most home cooks.

Eating healthy should still be delicious.

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If you're intimidated by the bright orangey-yellow powder (that might stain your countertops) or the strange looking root, then our Editor, Hunter Lewis, is here to teach you the best ways to use both. A triple threat, you'll see how to make a Dark and Limey cocktail, an Omelet with Turmeric, and a Turmeric Chai Latte.

How to cook chicken curry

Chicken recipes are always superb when it comes to treating your family and friends for dinner. You will be shocked at how simple it is to prepare a mouth-watering homemade chicken curry. Chicken curry is an aromatic dish of stewed chicken with onions and tomato sauce then flavored with a variety of spices. It has its origin from India, Asia and parts of the Caribbean. Learning how to cook chicken curry for your family is quite simple.

Source: UGC

If you are used to visiting those expensive restaurants for chicken curry, you will save a lot if you cook chicken curry at home. Apart from boiling and frying, you can spice up your chicken to taste even better by learning on how to cook chicken curry Kenya style and trying our simple chicken curry recipe. There are varieties of curry recipes that you can adopt, but this one recipe will give the best results ever.

Long day, don't have more than 15 minutes to cook? Our editors step in with quick recipes

If you work long hours, you probably have a lot on your plate.

It’s something our editors can relate to. Whether they are dealing with breaking news or meeting every deadline, they are constantly rushed off their feet. So, when they finally get home and peer into their refrigerators, the last thing they want to do is create a complicated meal that involves hours of preparation and cooking time.

We asked a few Gulf News editors and busy readers what they cooked up when they were hungry and had no time to spare. And true to form, they shared the improvisations and short cuts they use to create satisfying meals that have no frills or hassles.

Here are their quick, easy and delicious recipes, which take less than 15 minutes to make:

Four-step tomato basil pasta

With choice ingredients and four easy steps, this pasta dish is a great quick treat. Image Credit: Anas Thacharpadikkla/Gulf News

Evangeline Jose, Social Media Editor, came across this recipe on a food channel’s video on Facebook. She said it looked easy and delicious, and when she tried making it, it didn’t disappoint.

She keeps returning to this dish for a few reasons: “My son and I are huge pasta fans… and I love the taste of sautéed garlic. And, the fact that it is ultra-easy and needs only five ingredients, all of which are so easy to find at any small grocery store.”


  • 500g linguine pasta (or spaghetti)
  • ½ cup olive oil
  • 2-3 large cloves of garlic, finely chopped
  • 400-450g cherry tomatoes, whole
  • 1 cup fresh basil, coarsely chopped
  • 1/2 tsp black pepper powder
  • Salt to taste
  • Freshly grated Parmesan cheese (for serving)
  • Fresh parsley, chopped (for serving)
  • A pinch of sugar (optional)


  • Cook pasta in a large pot of boiling salted water, stir occasionally to ensure it doesn’t stick.
  • While the pasta cooks, in another skillet or a heavy saucepan, heat 1/3 of the olive oil over medium-high flame. Add the chopped garlic, sauté it till the raw smell disappears, toss in the tomatoes, pinch of sugar (optional), salt, and pepper to taste, and allow to cook until the tomatoes burst, stirring occasionally. This takes about 7-8 minutes.
  • Meanwhile, check if your pasta is cooked al dente, drain and transfer to a large bowl.
  • Toss pasta with the burst-tomato sauce and basil, and drizzle the remaining olive oil on top.
  • Serve warm, topped with freshly chopped parsley and grated Parmesan cheese.

Indian Poha or flattened rice with spices

Poha is flattened or beaten rice, steam cooked with ingredients like onions, spices and herbs. Image Credit: Stefan Lindeque/Gulf News

Sonal Tiwari, Assistant Features Editor from Food, first made poha when she moved out of her parents’ home and headed to Mumbai, India, for work, a few years' ago. She follows her mother’s recipe, and it holds a certain nostalgia for her, since she grew up eating it for breakfast, especially on the weekends.

Tiwari said: “I am fond of this Indian savoury dish, because I can make it into a wholesome meal by adding different ingredients, especially on busy workdays. It cooks fast, requires very little preparation and tastes delicious. I like the fact that the flattened rice has so much scope for experimentation and how well it absorbs the different ingredients and aromas. Be it the crunchiness of peanuts and onions, the sharp tangy flavour of mustard seeds, the nutty aroma of curry leaves, with a dash of lemon juice and coriander leaves… flattened rice makes it all come together really well.”


  • 1 medium bowl flattened rice
  • ½ medium cup peanuts (use as much or as little as you like)
  • 1 tsp black mustard seeds
  • 6 to 7 fresh curry leaves
  • 4 tbsp vegetable oil (you can also use clarified butter or ghee)
  • 1 to 2 green chillies (optional)
  • For the garnish:
  • 2 tbsp pomegranate seeds
  • ½ carrot
  • 1 tbsp grated coconut
  • 1 small red onion, diced
  • 1 tsp lemon juice


  • Rinse the flattened rice in a colander, preferably under running water for about 15 seconds. Keep the colander aside to drain any excess water. Sprinkle water on the rinsed flattened rice to retain moisture as you begin preparing the next step – frying peanuts.
  • Heat a small sized saucepan and add 4 tbsp oil to it. Once the oil is hot, on medium flame, add ½ cup peanuts and fry them until they start turning dark in colour. Keep tossing and turning the peanuts with a ladle and make sure all sides are fried evenly. You can also deep-fry them but I prefer it this way because I can repurpose the oil, without having to remove excess from the sauce pan.
  • Once the peanuts start turning dark brown, collect them with a ladle and put them on a kitchen tissue/towel. Doing this will drain any excess oil. Keep it aside.
  • Since the oil is already hot, lower the flame and add mustard seeds, chopped green chillies and curry leaves. As they begin to splutter, add the poha and peanuts to the saucepan and mix well.
  • Now add ¼ tsp turmeric powder and salt to taste and mix the poha well for about 30 seconds on low flame. Keep mixing it and don’t let it rest, or else the poha will start sticking to the saucepan. At this point, if you think the poha is drying up, sprinkle some water again and keep mixing.
  • Add a pinch of sugar and red chilli powder (for colour) and turn off the flame. Mix well and cover it with a lid.
  • Time to garnish: Sprinkle coriander, grated carrot and coconut, chopped onions, pomegranate seeds and 1 tsp of lemon juice.
  • Note: You can use any or all the ingredients for garnishing.
  • Serve hot. Best enjoyed with homemade masala chai (spiced milk tea).

Shrimp and broccoli stir fry

Shrimp and broccoli stir fry is a quick dish that packs a punch in terms of flavour. Image Credit: Stefan Lindeque/Gulf News

Manuel Almario, Senior News Editor, found a way to whittle down his mother’s recipe to a process that takes just 15 minutes. He said: “My mum used to cook this shrimp stir fry for me back in the Philippines. It’s so yummy, and so I brought her recipe with me to Dubai. In the course of time, I experimented and added vegetables like broccoli or spinach and a little sprinkle of cornstarch to get it crunchy. I would highly recommend this recipe for busy and health-conscious people!”


  • 1 kg medium shrimp
  • ½ kg broccoli or spinach
  • ¼ cup salted butter
  • 1 green onion, thinly sliced
  • ½ tbsp black pepper powder
  • 4 tbsp soy sauce
  • 3 tbsp oyster sauce
  • ½ cup 7up or Sprite soda
  • 1 tbsp ginger
  • 2 cloves minced garlic
  • 2 spoon cornstarch


  • Heat salted butter in a frying pan until it melts, then add minced garlic, onion, and ginger.
  • Add shrimps to the pan and sauté on medium heat, till it turns pink (about 4 minutes).
  • Add soy sauce, oyster sauce, black pepper, brown sugar and soda to the pan.
  • Next, add broccoli or spinach, cook for 3 minutes, then pour cornstarch to thicken the sauce and make the vegetables crunchy.
  • Sprinkle with chopped green onion. Serve and enjoy!


Khichdi is a popular South Asian dish, made with lentils and rice. Image Credit: Stefan Lindeque/Gulf News

Living in UAE Editor Huda Tabrez said spending quality time with her toddler is her priority when she gets home from work. So, khichdi, a rice and lentils dish, is her go-to meal because of its nutritional value, speed of preparation, and simplicity.

She said: “Khichdi has both carbohydrates and proteins and is filling. Also, because the combination of rice and lentil is so simple, it also makes it a very versatile dish. In our family, we usually eat it with a green chutney, some ghee, yoghurt and pickle. This was one of the first dishes I made on my own. Even though I don’t remember exactly how old I was, could be anywhere between 9 to 11 years old, I still remember how good it felt to be able to cook something without any assistance from my mum.”


  • 1 cup pink lentil/masoor dal
  • 1 cup basmati rice
  • 1 medium onion, sliced
  • 2 tbsp cooking oil
  • ½ tsp cumin seeds
  • Salt to taste


  • Take the rice and lentils in a bowl and wash them well. Then soak for at least five minutes, up to half an hour, depending on the time you have.
  • In a pressure cooker, heat the cooking oil and then add the sliced onion. Fry until the onion just turns a light golden brown.
  • Add the cumin seeds and give them a few seconds to crackle.
  • Drain the soaked rice and lentils, and add it into the pressure cooker.
  • Add one cup of water. The quantity of the water will determine the consistency of the khichdi. If you like your khichdi to have a more porridge-like consistency, you can add one and a half cups of water.
  • Add salt to taste and give the rice and lentils a good stir.
  • Cover the pressure cooker and cook on high heat for 10 minutes, or for two whistles.
  • Wait for the pressure to subside, before you open it to check the khichdi.
  • Serve with green salad, ghee, pickle, chutney or poppadum.

Vegetable omelette

Vegetable omelettes are packed with nutrition. Image Credit: Tabitha Barda/Gulf News

Tabitha Barda, Parenting Editor, is a pescatarian so most of the dishes she eats are vegetarian, with the occasional seafood. Her recipe for vegetarian omelette was born out of necessity. She said: “It’s often my fallback when we don’t have much in the fridge and I want to use up things that are starting to lose their lustre. As long as we still have some eggs, the other ingredients can be chopped and changed depending on what needs to be used up. It’s also a good mixture of protein and vegetables, and very delicious.”


  • ½ onion, very finely diced
  • ½ green bell pepper, cored and very finely diced
  • ½ stick celery, very finely diced
  • ½ carrot, peeled and very finely diced
  • 2 cloves garlic, very finely diced
  • 1 red bird’s eye chilli, de-seeded and very finely diced
  • 4 eggs, beaten and seasoned with salt and pepper
  • 2 thin slices of hard cheese, such as cheddar or Gouda
  • Herbs such as dill, coriander or parsley, finely chopped
  • Salt and pepper
  • Olive oil for frying


  • Place onion, celery and carrot in a large, flat frying pan with a splash of olive or sunflower oil over a medium heat.
  • Cook until the vegetables soften nicely, but before they start to brown.
  • Note: If the mixture gets dry while cooking, I like to add brine from a jar of olives, but you could use stock or just plain water. Just use as little as you need to stop the veggies from sticking to the pan. Using oil will make this too greasy.
  • When the vegetables have softened and the onion has turned translucent, add the garlic and chilli (to taste). Fry for a couple of minutes until the garlic has been lightly cooked but be sure not to let it burn.
  • Distribute the vegetables evenly across the bottom of the frying pan. There should only be a very thin layer of veggies - if there are too many the egg-vegetable ratio won’t work and it will not stick together properly.
  • Pour over the beaten eggs and swish around the pan so they are evenly distributed. Quickly use a flat spoon or spatula to lightly mix the egg in with the vegetables before the egg starts to harden.
  • Allow the egg and vegetables to cook until the mixture starts to harden at the bottom and edges, but is still wet in places at the top (if this is taking a long time you can use a pan lid to speed it up and help the mixture cook).
  • Now, add the cheeses slices to one side of the omelette. Allow the cheese to start melting, and then quickly take the pan off the heat (it will continue to cook using the residual heat in the pan). Season and add herbs according to your taste.
  • Use a spatula to fold the omelette over so that the melted cheese is encased in the omelette.
  • Sprinkle with herbs (plus more chilli if you want) and serve with spinach leaves and sliced avocado. Enjoy!

Semiya (vermicelli) upma

Semiya upma can be enjoyed with a hot cup of tea. Image Credit: Sonal Tiwari/Gulf News

Surabhi Vasundharadevi, Social Media Reporter, enjoys this South Indian dish any time she fancies a snack. She said: “With a hot cup of tea, it’s bliss! Upma was a regular breakfast or evening snack in my parents’ home, while growing up. It always reminds me of my mum, and how she taught me to learn the nuances of cooking. Traditionally, upma is made from rava (granulated wheat), but you can also make it with semiya (vermicelli). The ingredients used to flavour the semiya give it a deliciously satisfying taste.”


  • 1 cup (200g) broken semiya or whole wheat vermicelli
  • 2 tbsp oil or ghee (clarified butter)
  • ½ tsp mustard seeds
  • 1 tsp urad dal (split black gram)
  • 1 medium-sized onion, finely chopped
  • ½ tsp ginger, finely chopped
  • 1 green chilli, chopped
  • Few curry leaves
  • 2 tbsp coriander leaves, chopped
  • ½ cup grated coconut
  • 2 cups water or add as required
  • ½ tsp sugar (optional)
  • 1 dry red chilli (optional)
  • 2 lemon wedges (for garnish)
  • Salt to taste


  • Place a heavy karahi (cast-iron pan, similar to a wok) on low heat. Add the semiya strands to the pan.
  • On a low flame, begin to roast the semiya. Stir often when roasting and until the strands become golden. Remove the roasted semiya in a separate bowl or plate. Keep aside.
  • In the same pan, add oil or ghee. I prefer ghee as it brings out an earthy flavour. Keep the flame on low or medium-low.
  • Add the mustard seeds and let it begin to crackle.
  • Immediately, add urad dal. Stir and fry till the urad dal starts turning light golden.
  • Add cashews, then the chopped onions, ginger, green chilli, and curry leaves.
  • On a low flame, sauté till the onions turn translucent. Add salt as required.
  • Next, add 2 cups of water. You can add water as per the quantity of vermicelli. Stir well. On a high flame, bring the water mixture to a boil.
  • Add half a cup of grated coconut to the boiling water and simmer it for one minute.
  • Next, reduce the flame to low or medium-low, and add the roasted semiya. Let the semiya cook. Simmer till all the water is absorbed and the semiya has become soft and is cooked well.
  • Switch off the stove. Place the semiya in a serving dish. Sprinkle chopped coriander leaves on top, and place lemon wedges on the side. Serve hot.

Chinese-style prawn stir fry with vegetables

A quick prawn stir fry full of tasty vegetables. Image Credit: Supplied

Jingjing Cheng, a Chinese expatriate residing in Dubai, is known among his family members for the delicious meals he cooks up in the kitchen. His wife Huie Cheng said: “He’s a better cook than me and cooks more often than I do! This dish is delicious and healthy. It’s also quick and goes well with rice and even noodles.”


  • 300g prawns (shell-on, deveined and cleaned)
  • 100g red capsicum, cut into strips
  • 100g celery, cut into strips
  • 25g ginger, diced (add more if you prefer)
  • 25g garlic, diced (add more if you prefer)
  • 3 tbsp oil
  • ½ tsp soy sauce
  • Fresh lemon juice to taste


  • Add cooking oil into the pan. Once hot, add the prawns and sauté for approximately three minutes.
  • Add ginger, garlic, and several drops of lemon juice. Sauté for two more minutes.
  • Add celery and red capsicum. Sauté for two minutes.
  • Finish by adding soy sauce and mix it well.
  • Serve with rice or noodles. Enjoy!

Apple pie oatmeal

This versatile dish can be eaten as a snack or as an entire meal on its own. Image Credit: Stefan Lindeque/Gulf News

Falah Gulzar, Assistant Social Media Editor, received this recipe from a friend when she was in high school. She has been enjoying it for years and eats it as a snack in between meals or sometimes, even as a meal. “It keeps me full for hours! It’s also a great meal after a workout. It’s quick, requires minimal cooking and the ingredients are generally available in my kitchen or very easily accessible. Some of the ingredients can also be swapped with other things, so it makes it even more convenient to make.”

How Does Turmeric Taste, And How Do I Cook With It?

I know, those who are unfamiliar want to ask, what does turmeric taste like? That is obviously an important question.

The answer is, it doesn&rsquot taste like much. Really.

It isn&rsquot spicy like a chili, ginger, or garlic, but it is mildly pungent. It also has a very mild bitter and astringent flavor. Three flavors combine to create a masterpiece. It is fairly balanced, so the mild overall flavor is complex and mellow.

It isn&rsquot sharp, it doesn&rsquot bite, doesn&rsquot burn, isn&rsquot boring, and it generally isn&rsquot offensive. But it could be if you don&rsquot cook it properly.

The key is to not use too much, such as way more than a recipe calls for. Too much of a good thing and you won&rsquot enjoy it.

Also, it is best to awaken the turmeric in hot oil or fat before adding the rest of the ingredients. But it burns easily, so use medium to low heat, and be ready to move on with your cooking process after adding the turmeric (such as within 30 seconds).

Some recipes do call for adding the powder to a liquid, and that is okay, but follow the rule of not using too much, and I&rsquoll add a second rule. Make sure you cook it out to remove any raw taste.

This means give the turmeric at least 5&ndash10 minutes of cooking to fully incorporate into the dish and awaken its deeper flavor. It seems there is a reaction that happens between turmeric and heat that improves its flavor.

I have a practice of observing flavors and creating a balance of flavor in all my cooking. Turmeric&rsquos mild trinity of pungent, bitter, and astringent is a supportive base that only enhances the inherent taste of any food in my experience.

Rodney Scott's World of BBQ: Every Day Is a Good Day by Rodney Scott and Lolis Eric Elie

We cannot publish a Hetty McKinnon recipe without it winding up as the most popular recipe of the week. Just make her miso-laced squash ramen or deliciously charred cabbage steaks and you’ll understand why that is. In To Asia, With Love, I found a nearly greedy amount of those sure hits. McKinnon, who grew up in Australia to Chinese parents and now calls Brooklyn home, calls the food third-culture cooking: “a cross-pollination of ideas and techniques that are grounded in my Chinese heritage, yet greatly influenced by growing up in the Western world.”

McKinnon has a special knack for food that’s excellent for families, but isn’t anywhere near dull. The Buttery Miso Vegemite Noodles, all glossy and salty, get a sharp tang from a pile of grated cheddar cheese and come together in a minute. Lots of recipes are accompanied by plenty of options for toppings or fillings, key for anyone trying to feed a slew of demanding palates: for example, her jook has three optional vegetable garnishes with varying levels of spice, crunch, and savoriness, and McKinnon lays out a rainbow of dumpling fillings, which include combos like asparagus, mint, and feta, and lentil and cauliflower curry. It’s the kind of food I aspire to cook at home year round, but sometimes lack the know-how and motivation for. Luckily, I doubt I’ll be far from To Asia, With Love for some time. —Lauren Joseph

To Asia, With Love is out April 6 and available for preorder now.

How to use Maca Powder | 31 Powerful Maca Recipes

Amazon delivered 700g of Raw Maca Powder about two hours ago. I put two teaspoons (that&rsquos around 5 grams right? OK, more like 10&hellip), a heaped teaspoon of raw organic cacao powder and a little Truvia sweetener into a mug. I then emptied two capsules of turmeric powder into it, before whisking it up with full-fat milk into a thick paste. More milk loosened it up.

It was good, ice cold, with a subtle butterscotch taste. The maca powder balanced-out the earthy turmeric really well. Within half an hour my energy and concentration increased. This post is powered by maca!

Maca benefits

So, maca. Or, Lepidium meyenii. What gives it energy-boosting powers? Well, there&rsquos a whole constellation of plant compounds in every spoonful. The glucosinolates you&rsquoll find in all brassica plants.

But there&rsquos also something called (1R,3S)-1-methyltetrahydro-&beta-carboline-3-carboxylic acid, or MTCA for short. Research shows MTCA in Maca improves memory and learning in mice, even having a favorable effect on the experimental mouse model for Alzheimers. Maca contains several more beneficial compounds, some of which have anti-carcinogenic properties.

Then there are the well-known hormonal and libido-boosting effects of maca powder recipes. That may have been what brought you here today!

How to use maca powder

There are plenty of ways to get your dose of Maca: maca smoothies, energy balls, lattes, cookies, muffins, even a maca soup. Or, you could just whisk it up with whatever&rsquos to hand, as I did.

1. Superfood Maca Latte

A sweet and creamy pick me up that gives you energy without the crash that comes with caffeine. Maca has been known to increase energy, regulate hormones, and reduce inflammation. Easy to make with five ingredients and onyl one simple step!
From: Catching Seeds

Superfood Maca Latte & Sex Coffee

2. Sex Coffee

Wake up with this surprisingly simple recipe for how to make sex coffee: a cup of java, maca, cacao, and cinnamon. These raw foods have been used since ancient times to support the libido and if you&rsquore not mixing these into your daily diet, you&rsquore missing out on some seriously sexy benefits.
From: Your Tango

3. Berries & Maca Powder Smoothies

In powder form, this Peruvian &lsquoginseng&rsquo will boost your energy, help to keep hormone balanced (good for fertility too) and keep blood pressure low. With raspberries, strawberries, banana, coconut water and a couple teaspoons of Maca powder, a wholesome Berries and Maca Powder smoothies is born.
From: My Keuken

Berries Maca Smoothie & Iced Maca Chai Latte

4. Iced Maca Chai Latte

Chai spices give this latte a little kick, but the cold, sweet creaminess also gives a nice balance. Perfect for hot days. This recipe uses coconut sugar and almond milk, but you can use whatever sweetener and milk you would like. The secret weapon in this recipe is definitely the MACA.
From: Wheatless Kitchen

Udderly Adorable Insulated Mug

Start your day nestling with this Udderly Adorable Insulated Mug! Perfect for keeping hot chocolate hot and your hands cool &ndash double-walled Udder Style insulated mug only $9.95 including shipping. Available in Sortathing&rsquos online shop now

5. Vegan Paleo Miracle Maca Latte Recipe

This maca powder recipe is perfect for natural energy, fertility, PCOS, and hormonal balance. It&rsquos the perfect caffeine-free pick-me-up or replacement for your morning coffee.
From: 40 Aprons

Vegan Paleo Miracle Maca Latte Recipe & The Ultimate Aphrodisiac Smoothie

6. The Ultimate Aphrodisiac Smoothie

The recipe serves two people 😉
From: The Roasted Root

7. Maca Dandelion Tea Latte

Not a fan of coffee? We have just the drink for you .Enter the Maca Dandelion Latte. It&rsquos a combination of maca, macadamia nut milk and dandelion tea, but you could easily sub in any nut milk you prefer. So, whether you add frothy macadamia milk, hemp milk or almond milk, drink this delightful pick-me-up and enjoy the beautiful day.
From: Vitacost

8. Espresso Maca & Banana Smoothie

Energise with this Espresso and Maca Banana Smoothie. It&rsquos Gluten free, dairy free and vegan-friendly. A great healthy snack or breakfast.
From: Nourish Everyday

Espresso Maca & Banana Smoothie & Blueberry Maca Smoothie

9. Blueberry Maca Smoothie

Everyone knows that blueberries are full of antioxidants. Not as well-known (but just as much of a nutritional powerhouse), maca root is full of vitamins, minerals, antioxidants, and phytonutrients that can assist the body in so many different ways.

Its nutrient density has been accredited to its extreme surroundings, the tops of the Peruvian Andes, where few other plants can survive.
From: Down to Earth

10. Sweet Potato & Maca Soup with Harissa

This Sweet Potato & Maca Soup is warm and comforting, with a superfood bonus: antioxidant-rich spices, healthy fats from coconut oil and almond butter, garlic and sweet potatoes, fiber-packed chia seeds and maca, which is an adaptogen.
From: Hello Veggie

Sweet Potato & Maca Soup with Harissa & Vanilla Maca Bliss Balls

11. Vanilla Maca Bliss Balls

Easy to make, but they also give a great energy boost between meals, before or after the gym, or when the late night munchies hit.
From: A Sunshine Mission

12. Coconut Cashew Maca Granola

A satisfying granola sweetened with maple syrup and tasting like a mix between caramel and butterscotch from the infusion of maca powder.
From: Edible Perspectives

Coconut Cashew Maca Granola & Mocha Maca Matcha

13. Mocha Maca Matcha

Triple M! Mocha maca matcha it the perfect healthy pick me up drink to start your morning. Full of healthy, energizing ingredients and you can make it in minutes.
From: My Life Cookbook

14. Raw Prune & Maca Truffles Recipe

Naturally sweetened with prunes and maple syrup, these truffles are packed with nutritious ingredients, vitamins and fiber.
From: Cooking LSL

Raw Prune & Maca Truffles Recipe & Cacao Maca Superfood Bites

15. Cacao Maca Superfood Bites

These cacao maca energy bites are for anyone who wants a nutrient-packed snack that&rsquos sure to satisfy your sweet tooth and power you through your day.
From: Veggies by Candlelight

16. Happy Hormones Hot Chocolate

This simple recipe is an easy way to get more maca into your diet, the Peruvian superfood that is great for equalising your hormones.
From: Home-Spun Capers

appy Hormones Hot Chocolate & Vegan Keto Magic Mushroom Maca Fat Bombs

17. Vegan Keto Magic Mushroom Maca Fat Bombs

Packed with ingredients to really wake you up and fuel your day with fat and adaptogens. The adaptogens come in the form of cordyceps (a medicinal mushroom known to help improve athletic performance), and maca (a tuber known for balancing out sex hormones).
From: Meat-Free Keto

18. Raw Chocolate Chip Maca Blondies

If you are looking to up your superfoods game, then these Raw Chocolate Chip Maca Blondies are for you. Maca works great with chocolate, especially raw cacao.
From: The Organic Dietitian

Raw Chocolate Chip Maca Blondies & Maca & Coconut Flour Pancakes

19. Maca & Coconut Flour Pancakes

Maca and coconut flour pancakes for one are super easy and quick to make. Gluten-free, dairy-free and paleo-friendly. A delicious healthy breakfast.
From: Nourish Everyday

20. Chocolate Peanut Butter Maca Truffles

These chocolate peanut butter maca truffles are the perfect treat to grab when you&rsquore craving something a little sweet. Dates, cacao poweder and of course maca powder make this a wholesome recipe.
From: Fit Living Eats

Chocolate Peanut Butter Maca Truffles & Maca Power Bars

21. Maca Power Bars

As well as maca, these power bars are loaded with other superfoods like almonds, chia seeds, and hemp hearts to keep your energy levels soaring!
From: Choosing Chia

22. Ginger Mocha Maca Latte

A super-easy morning drink to make. You don&rsquot need any fancy equipment. Just combine your maca powder, cocoa powder, and ground ginger in the blender with a cup of regular vegan milk.

Personally, I used an aerolatte, so no need to pour it out of a blender, which wastes some of the goodness anyway. Keep it one-cup!
From: Glue & Glitter

23. Vegan Maca & Hemp Chocolate

A deliciously malty maca and hemp seed chocolate recipe. Vegan and made using coconut sugar. The recipe page is PACKED with useful information on maca, cacao and the other ingredients.
From: Trinity&rsquos Kitchen

Vegan Maca & Hemp Chocolate & Maca Choco Chip Pumpkin Muffins

24. Maca Choco Chip Pumpkin Muffins

Got to have a muffin recipe and this is a good one.
From: Choc & Juice

25. Maca Mocha Chia Pudding

Grind up the chia with lots of goodness like Maca powder, cacao powder and espresso powder for a maca mocha chia pudding that will, if you wear socks, knock them right off!
From: Little Bits Of

Maca Mocha Chia Pudding & Banana Nut Maca Energy Bites

26. Banana Nut Maca Energy Bites

An excellent no-bake snack, these Banana Nut Maca Energy Bites will give you an extra boost to power through your day. Paleo, gluten-free, filled with fruit, nuts and sweetened with dates and honey/
From: My Healthyish Life

27. Raw Five-Ingredient Maca Brownies

Raw Maca Brownies made with 5 easy ingredients and ready in less than 30 minutes. Simply throw all the ingredients into your food processor, pop them into the fridge and they&rsquore done.
From: Rachl Mansfield

Raw Five-Ingredient Maca Brownies & Turmeric Maca Cacao Energy Balls

28. Turmeric Maca Cacao Energy Balls

Packed with powerful superfoods, these Energy Balls are simple yet delicious snack that is both satisfying and good for your health. Nutty and sweet, these little power balls are the perfect energizing, good mood snack.
From: Natalie&rsquos Health

29. Cacao & Maca Oat Cookies

No eggs or dairy. No sugar or chocolate either. These superpowered cacao & maca oat cookies are charged with natural goodness only.
From: Made by Luci

Cacao & Maca Oat Cookies & 10-Minute Vegan Blueberry Oatmeal with Maca & Pecans

30. 10-Minute Vegan Blueberry Oatmeal with Maca & Pecans

Replete with healthy fats, minerals, vitamins and fiber, this10-minutee vegan blueberry oatmeal with maca powder and pecans tastes just like blueberry pie. A nutritional powerhouse of a meal that still tastes like dessert!
From: The Loopy Whisk

31. Energizing Maca & Cacao Overnight Oats

Creamy overnight oats get an energizing, mood-balancing boost thanks to cacao and maca. This is the ideal grab-and-go breakfast when you need something as rich and satisfying as it is nourishing.
From: Blissful Basil

If you liked this article on how to use maca powder, we also cover three other superfood powders


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Even with the phenomenal amount of lead time, I didn't think I was going to get an entry in this month due to many factors, not withstanding the fact that I kept changing my mind about what I would do could achieve. LOL

We have a very dear friend coming to visit this weekend, so I used it as an opportunity to make some things on the Kamado that I had only previously made indoors and on the Weber Baby Q.

These are hand-on-heart some of my absolute favourite recipes and I'm really excited to share them with you guys and I really, really hope that you try some of them. ESPECIALLY the pork skewers and satay sauce!! They are amazing! Infinitely better on the Kamado (as you guys would already know!) LOL . and the lemongrass curry. it's such a flavour bomb . and the fishcakes aren't too shabby either LOL . Seriously though - they're very authentic in flavour and texture.

My intent was to challenge myself by making dessert in the Kamado and I thought that a brownie would lend itself beautifully. I have to admit that I ended up doing it in the oven for the sake of timeliness. The Kamado was well-busy pumping out a curry, grilled chicken and pork skewers! Maybe I can convince hubby that we need a Junior? ha haaa!

The recipes are too authentic to be my own because I'm not Thai but they are truly delicious and from some of my favourite food bloggers and cooking channels, so I will let you know who from and maybe they'll become yours too?

Prep commenced last night . so here goes.

Lydia’s Little Thai Banquet Menu

Pork Skewers with Satay Sauce (by Pailin's Hot Thai Kitchen - YouTube) Fish Cakes with Dipping Sauce (by Pailin's Hot Thai Kitchen - YouTube) Coconut Rice (by Recipe Tin Eats - Recipe blogger) Lemongrass Chicken Curry (by Not Quite Nigella - Food and Travel blogger - with some adaptations by me). I have to mention that the idea of making the curry on the Kamado was inspired by Glenn's Aussie BBQ cooking channel on YouTube. The guy is a real character with some great recipes and techniques. Jaffa Brownie (Gemma's Bigger Bolder Baking - with adaptations by me)
Pork Satay Skewers

Marinade/brine (min 2 hours but preferably overnight)

1 1/2 teaspoons coriander seed (lightly toasted)
1/2 teaspoon cumin
1 Tablespoon lemongrass finely chopped (just the inside, remove the hard outer)
1 teaspoon chopped galangal
1/2 teaspoon turmeric (fresh or dried)
1/8 teaspoon white pepper
1/8 teaspoon cinnamon
1/8 teaspoon cloves
2 teaspoons brown sugar
1/2 teaspoon salt
1/3 cup coconut milk
1/2 Tablespoon vinegar
1/4 cup water
Extra coconut milk for brushing when cooking

Pound the lemongrass and galangal into as smooth a paste as you can using a mortar and pestle Add the toasted coriander seeds and grind Add remaining dry ingredients and grind Add wet ingredients and mix through With the steaks, cut them down the centre along the length of the steak and then slice into 1/4 inch / 6 cm pieces Marinade overnight if possible
Next morning

Soak your skewers (if bamboo) in water for a couple of hours Skewer 3 pieces onto each stick and try to get one piece with the fat strip on it, per skewer I bbq’d these direct on the kamado with all the coals pushed to one side and the cast iron grate in the lower position. Baste one side with plain coconut milk and placed basted side down on the grate and then baste the other side that is facing up.

Peanut Sauce (also amaaaazing just served with veggies) I implore you to try making this.

1/2 cup roasted peanuts ground up rough in the food processor
2 Tablespoons lightly toasted white sesame seeds
1/4 cup coconut milk
Plus 1 cup coconut milk
1/3 cup curry paste (either red or Penang)
2 Tablespoons brown sugar
2 to 3 Tablespoons tamarind juice (I soaked a 1/16th block of the package pictured in a small bowl of boiling water for 15 mins and then mushed it up using my fingers until there was nothing left to squeeze out and then strained out the solids to end up with the liquid).
a splash or so of Fish sauce to taste

Put 1/4 cup coconut milk into a small pot and reduce by half Add curry paste and cook, stirring until it's thickened and the red oil starts to separate (about 5 mins) Add the other cup of coconut milk and peanuts and sesame and stir until well combined Add sugar and tamarind juice Add a couple of splashes of fish sauce Simmer and keep stirring until thickened. Keep stirring, otherwise it will catch Taste and check whether extra sugar or fish sauce is needed for balance Mine sat for a while whilst I did all the other stuff so it was quite thick when I went to serve it, so just add some water and heat it up and it will be perfect
Fish Cakes and Thai dipping sauce

1 big red chilli (mild for flavour)
1 - 2 small Thai chills (spicy for heat)
3 cloves garlic
3 Tablespoons water
1/3 cup vinegar
1/2 teaspoon salt
1/2 cup sugar

1 tablespoon finely chopped cucumber
1 tablespoon ground roasted peanuts
1 tablespoon finely chopped purple shallot (I left this out because of an allergy)

Blitz first 7 ingredients in blender Heat on stove, stirring until thickened (3 to 5 mins) Allow to cool Just prior to serving, add cucumber, peanuts and shallots (and a bit of water to loosen up if needed)

350g tender white fish (must be very cold from fridge)
2 to 3 Tablespoons red curry paste
1 egg yolk
1 teaspoon sugar
1 teaspoon fish sauce
1/2 cup green beans chopped into small bits
1/3 cup Thai basil (spicy)
4 -5 kaffir lime leaves finely shredded (I substitute with lemon myrtle leaves because I have a tree)

Blend up very cold fish and curry paste, egg yolk and sugar in blender until well combined and mixture is bouncy (doesn't take long at all) Transfer to a bowl and combine remaining ingredients with a spatula Using wet hands and tablespoon, form into small patties and then shallow fry in something like rice bran or peanut oil. If you have dry hands, you will end up with a sticky mess and wasted ingredients). Pan fry until golden brown.

The secret is using coconut powder (not coconut milk!) and kaffir lime (or lemon myrtle) leaves. Coconut powder makes the rice light and fluffy without the residual gunk on the surface you get from using coconut milk, and the kaffir lime leaves is the secret ingredient that gives this rice that special aroma.

1 cup jasmine rice (or long grain)
1 1/2 cups water
1 packet coconut milk powder (1.75 oz / 50 g)
2 large or 3 small kaffir lime leaves , crumpled in your hand (I used lemon myrtle from my tree)
1/2 tsp salt
3/4 tsp sugar
1 tbsp desiccated coconut , toasted, to garnish (optional) - I just topped with a little finely shredded lemon myrtle leaf that I had set aside for the job

1. Combine all ingredients in a saucepan over high heat.
2. Place lid on (clear glass lid is good if you don't have x-ray vision)
3. When it comes to the boil, (watch it, you don’t want it to boil over), turn the heat down to low so it is simmering gently
4. Leave to simmer for 12 to 15 mins or until all the liquid has been absorbed
5. Remove from the heat and rest for 5 to 10 mins
6. Fluff with a form and garnish with toasted coconut or extra shredded lime leaf, if using and then serve

500g chicken thigh (which I pounded slightly to even out thickness) prior to grilling on cast iron grate in lower position at 200C
2 sticks lemongrass
Coconut or peanut oil for frying
1 onion, peeled and chopped fairly small dice (or four purple shallots as shown above)
2 cloves garlic, peeled and sliced
1 inch ginger, sliced
4cm stick of turmeric, peeled and chopped into small bits
1 - 2 small chillies - sliced
2 tomatoes - chopped (I forgot to include them in the photo)
2 tablespoons fish sauce
1.5 teaspoons sugar
1 cup water
1/2 cup coconut milk (optional)
I added some tofu puffs which are amazing flavour explosions because they're like curry-sauce-absorbing-sponges, as well as some baby corn and snow peas .

Split the lemongrass sticks in half horizontally and bash the cut side with the blunt end of a knife. Place the onion, garlic, ginger, turmeric and chilli in a mortar and pestle or a food processor and bash or process away. I set up the kamado with half coals on one side to create direct and indirect zones and then placed the wire grates in the top position I added coconut oil to a cast iron low skillet with a lid and fried the paste mixture until fragrant and then added the corn Add the lemongrass and tomatoes. Then add the fish sauce, water and sugar. Simmer for 20-30 minutes covered. Add snow peas and and tofu 5-10 mins before serving Set aside Cook off the chicken thighs in lower position as described above and then chop and add to the curry.

My grand plan was to make this on the Kamado but I was creating a rod for my own back, so that didn't happen. I’m definitely not going to tell you American peeps how to make a brownie because I’m sure you all have handed-down family recipes far superior to mine, but my twist is to add the microplaned rind of an orange to really lift the flavour. Choc orange is one of my favourite dessert flavour combos.

I would really love if you would try some of these recipes and let me know if you do and what you think of them. Bon Apetit.

180 and after 2.5 hours, the fish reached the desired internal temperature of 140F.

The Mackerel was excellent, moist and mildly smoky. As expected the skin wasn’t crispy at all so we easily scraped it off before eating. The next day the leftovers where turned into a dip that we ate with cut up veggies. It was even better than the first meal.

Full disclosure, we used blue bag Kingsford charcoal for heat. It did a good job of holding the low temperature we were looking for.

2 hours) using a lighter wood such as alder or cherry wood.

What's your feeling on using a rotisserie to cook fish like Salmon, Halibut, Tuna, etc.

I haven't seen any benefit to using rotisserie fish to cook fish with the exception of skinless cuts from Costco. The rotisserie helps to provide an even cook without burning the bottom of the fish. Generally speaking, the fish is never on the grill long enough to benefit from self basting. There's doesn't appear to be any real benefit to using a rotisserie to cook most fish.

What do you guys think? Are there scenarios where using a rotisserie to cook the fish would be beneficial?

I seared this swordfish steak and then topped it with a reduction of balsamic vinegar, orange juice, and a little Jack Daniels Tennessee Honey. check it out!

Hope you enjoyed reading.

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What Is Tumeric?

This cheerful yellow spice, which gives curry its color, is native to South Asia and is part of the ginger family, but it&rsquos more than just a flavoring agent. For thousands of years, turmeric has been used in traditional ayurvedic medicine, but the health benefits of turmeric are only just now being fully examined by Western scientists. Researchers are finding fascinating things.

One study published in the Journal of Nephropathology found that &ldquoTurmeric&hellipmight reemerge as a remedy and/or preventive tool for various illnesses including different type of cancers, obesity, type-2 diabetes, hyperlipidemia, high blood pressure, CKD [chronic kidney disease] and ESRD [end stage renal disease].&rdquo Your morning coffee certainly can&rsquot do all that.

Ground turmeric is more readily available and easier to use than sourcing and grating fresh turmeric root. However, doing the latter will result in a richer flavor profile. You can also buy premade turmeric tea.

Become Fluent in Artichoke

How does a list with topics as general as "learn to make pasta" include a section devoted entirely to the artichoke? Because understanding all the ways to cook and use an artichoke is a window into the Italian kitchen. Since doing anything to an artichoke beyond just steaming it whole requires some skill, most home cooks in the United States rarely bother, but if you want to cook Italian food, you need to know how.

Mark Ladner had more to say about this when I talked to him about forming this list. "I think artichokes are widely considered one of the most luxurious of vegetables," he said. "I love how versatile they are and how they perform equally well no matter which way they're handled: raw, poached, baked, grilled, fried, et cetera. They also require some skill in preparation, which is intimidating for many."

The first step in working with an artichoke is to learn the different ways to clean and prepare them, which I've documented in my guide.

After that, carciofi alla romana is the perfect starter recipe. It requires properly trimming the artichokes down to their hearts, but the rest of the recipe—braising the hearts in olive oil with plenty of herbs—is easy as can be.

If you're up for a little deep-frying, carciofi alla giudia (artichokes in the Roman-Jewish style) is another thing of beauty. It's also a reminder that a lot of the common wisdom about not using olive oil for high-heat cooking is just plain wrong.

Learning a New Culinary Language in Belize

Rachel Forrest is co-author of Maine Classics: 150 Delicious Recipes from Downeast with James Beard Award winning chefs Mark Gaier and Clark Frasier. She is a food and drink writer, restaurant critic, freelance and Gannett writer and Contributing Editor at Eat Drink Lucky.

As we sat at the bar outside our home in Mosquitoville, a little neighborhood in San Ignacio, Belize, my husband, Jim, looked up at the stars and sighed, “Wouldn’t it be wonderful if we could have just one hour in the H-E-B?” The big Texas supermarket chain was our go-to when we lived in Austin, the place we found anything and everything, all the good things to eat and drink whenever we wanted it.

We each had our own list of what we would buy in our fantasy shopping spree and rattled them off. Juicy red tomatoes, craft beer and big Pennsylvania Dutch hard pretzels. Peaches, good wine, fine cheeses and more than five kinds. After three years of living in Belize, we still have moments when we say, “What are we making for supper? There’s nothing to eat in the house.” Followed by, “Well, there’s nothing in the supermarket, either!” and our raucous laughter.

Those moments, as well as the food fantasies are fading in number and frequency, replaced by days tromping through the jungle learning what can be plucked from the trees to serve at lunch or watching the Maya women flip corn tortillas on their comal over the fogon at the corner shop. While there’s so much we can’t get here, we’re quickly learning that we didn’t need it anyway. We’ve quite happily gone from “Oh, how I miss that” to “We’ll just eat this instead!”

Setting up the kitchen

Our 450 square foot cement house is nestled in a valley behind the Cahal Pech Mayan ruin. There are sure to be ancient artifacts under the 25 or so homes painted bright orange, green and turquoise. We’re about as far west from the coast as you can get in this small country of about 400,000, an 8 mile drive to the Guatemalan border. During the day, kids ride their bikes on the bumpy dirt roads and flocks of squawking White Fronted Parrots fly over our yard in pairs. We wonder if our own Yellow Naped Amazon who came with us from Austin speaks their language. The men are all building extra rooms off their own cement homes while the women hang up their laundry on the line to dry. In our house, it’s the man who does that, a topic of much discussion, I’m sure, among the rest of the Mosquitoville families who are mostly Mestizo.

The bar at our house

When we moved into this house, there was no electricity in the kitchen and until Jim installed it, we used a hot plate to make rice and beans and perk our coffee in an old stainless steel pot in the living room. Now, we have a small four-burner oven fueled by butane, an Instant Pot and what my husband thinks is the greatest toaster ever invented, a metal disc with holes to place atop the burner flame and four wire racks to lay the bread on.

If I nag enough, or perhaps sweet talk instead, I may finally convince Jim to build us an outdoor oven complete with fogon like our friends Marge and Tom have on their Moonracer Farm in the Mountain Pine Ridge, a harrowing 45 minute drive away. It’s the Central American equivalent of the American outdoor gas grill, and just as popular as a gathering place for a great meal.

What we do have is a beautiful live edge kitchen counter Jim made from sak chée chem, or white poisonwood, with an embedded cement sink dyed black. That’s not anything you would ever find at the local home improvement center, and yet it’s just the improvement our home needed. It is functional and elegant in its simplicity at the same time.

The art of food shopping

I wasn’t kidding about the supermarkets. While there are many here, there’s just not much in them. Most of the supermarkets here are owned by Chinese and Taiwanese families lured to the country through an economic citizenship program and by just a few families in each town, so we find the same products on the shelves in each one with little anomalies here and there.

Once in a while I’ll find something rare like prepared horseradish and I now know to snap it up because I might never find it again. There have been afternoons when we’ve hit three stores on one trip because we’ve forgotten which has the good butter and which one carries the coffee we like.

It’s in these stores where we find imported items like a bag of Lay’s potato chips or rare jars of Kalamata olives for which we pay imported goods prices. While we’re tempted, we usually opt for the Belizean snack food like salty plantain chips or peanuts grown and roasted in San Antonio, a Maya village nearby. We’ll also get staples like dried beans, rice and Casera, the little cans of salsa we use in just about every Instant Pot full of those beans or chickpeas. The supermarket is also where we get our Belikin beer or stout, one of only about ten types of beer available, mostly from the Caribbean. Oh, and Hobbs Brewing Company Wildcat IPA or Hummingbird Pale. Strangely, this New Hampshire craft brewery has also set up shop in Placencia, becoming the only craft brewery in the country.

Only in season

Most of our meal shopping is done at the daily farmers market in San Ignacio where they sell fruits, vegetables, meat, fish, lobster in season and clothing. The Mennonites from nearby Spanish Lookout sell Farmers’ Cheese, butter and yogurt and milk.

Legally, the farmers and fishermen are only allowed to harvest and sell products when they are in season, so when the avocados show up at the market, I do a happy dance and scoop them up every day. The first year we lived here here exposed me to some new fruit or vegetable every week. I’d hold it up and ask what it is and how to use the green plums, chaya or callaloo and get different names in Maya or Spanish.

It’s also at the market where I find locally made wine. Like the beer situation, good wine is hard to find.

It’s mostly imported from Argentina, Chile or Mexico but I can find American name brands like Barefoot, just at twice the price. Now I drink wine made from sorrel, which we call hibiscus, rice, berries and even plantain and friends experiment with anything growing on their farms.

We also get deliveries of artisan products like bread, prepared smoked ham, juices and fresh local eggs through Mobile Market, which uses some of the proceeds to help foster kids and every day, scooters come through the neighborhood beeping their horns shouting out, “Tamales!” “Fish!” “Pork!” At one point a truck came through handing out live chickens and my nutty husband decided we needed one.

It eventually went to the neighbor who I’m sure made a delicious caldo de pollo which begins with a backyard chicken sauteed in garlic and spices, including the Belizean staple annatto. Cilantro, hot habanero powder and local vegetables like cassava root might be added, all served with corn tortillas.

There’s also foraging to tackle. Belizeans, especially the Maya, could put those “Survival” reality show contestants to shame, easily living off what they find in the jungle. On one of our first foraging forays, our friend Julio harvested a few long green and white pods from the forest floor nearby the trail, slicing one open lengthwise to show us a feathery packet of dark green stamens. “This is picaya palm. Try it.” I tasted one of the bitter bumpy inner strands and winced a bit, but Julio assured me that they mellow out when this delicacy found primarily in Guatemala and El Salvador is simply sauteed or battered and deep fried and that evening we enjoyed them in a stir fry, the flavor almost like an artichoke, a taste I haven’t experienced in years.

Exploring the cultural landscapes

My new diet is full of these little surprises, not only gems from the jungle or the seasonal ingredients but discovering new spices, dishes and traditions. Belize is home to many cultures and ethnic groups including Mestizos from all over Central America who bring dishes from Honduras, El Salvador and Guatemala in a combination of Spanish and Maya dishes. The second most prevalent group are the Maya, primarily Yucatec Maya where we live. From them I’m learning how to cook with corn, chiles and chicken in stews and the tender cochinita pibil, made with pork buried underground.

While all groups live throughout the country, the Kriol and Garifuna live mostly in the coastal states and bring their Caribbean traditions to the table including staples like cassava, banana and fish in dishes like Sere, a coconut and fish soup with okra and cilantro or jerk chicken. The East Indians brought turmeric when they came as indentured workers in the 1800s and it now grows wild here, offered in big baskets in the market.

All of that has become part of my own breakfast, lunch and dinner fare, and I make dishes that honor the cultures I’m learning more about each day rather than pine away for what I miss.

We have red beans cooked with annata with a side of grilled plantain and plenty of hot sauce or stewed chicken or red snapper in a lime and butter sauce with rice dotted with cilantro for dinner and for breakfast, fry jacks drizzled with local honey and scrambled eggs with chaya.

Soon, I may even make my own corn tortillas if I can get the ladies in the corner tortilla shack to give me a lesson.