Category: Africa

Destination Unkown – Kofta Tagine and Couscous

Hello, crime readers and food lovers.  Today, we are on a mystery trip to a Destination Unknown.  However, if you look at our accompanying meal, you probably know where we might be heading.  Agatha Christie published Destination Unknown, a standalone spy thriller, in 1954.  Christie’s spy thrillers are not my favourites.  And this one is no exception to what seems to be becoming a rule.  Honestly, I thought the book started well, but then it quickly turned absurd.  I could not suspend my belief enough to enter this world – which may say more about me than the book.  Ultimately, I’ll leave you to be the judge!  

Despite the potential disappointment with the book, our dish of the day is a delightful Lamb Kofta Tagine with Couscous. This recipe comes from Rachel’s Everyday Kitchen by Rachel Allen. I snipped the couscous recipe out of a magazine ages ago. It is my go-to recipe for couscous and is the perfect accompaniment for the tagine.  

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Destination Unknown – The Plot

Destination anywhereEast or west, I don’t careYou see my baby don’t want me no moreThis old world ain’t got no back door

This 1968 song by The Marvellettes describes Hilary Craven’s state of mind.  She is bereft after the death of her child and the breakdown of her marriage.  She is planning to commit suicide in her Moroccan hotel room when a strange man walks in.  (And this, around page 34, is where the plot stopped being believable for me).  

Unknown to Hilary, scientists from all over the world have been going missing. One such scientist is Thomas Betterton. Thanks to her “very magnificent” head of red hair, Hilary looks uncannily like Thomas Betterton’s wife, Olive.  

British Intelligence

The man in Hilary’s room is Mr Jessop, a British intelligence agent.  He suggests that instead of suicide by pills, Hilary goes undercover as Olive Betterton to find out what she can about the missing scientists. If this is how they recruit their agents, feel free to insert your own joke about the misnomer of British Intelligence! 

Hilary said:  “It would be madness!”.  
“Oh yes, ” said Jessop, “it’s madness all right.  It’s a very tough assignment and if our suspicions are realised, you’ll probably cop it.  You see, I am being quite frank, but according to you, you’re prepared and anxious to cop it.  As an alternative to throwing yourself in front of a train or something like that, I should think you would find it far more amusing” 

Agatha Christie – Destination Unknown

The Scientists

Hilary, posing as Olive Betterton, then travels to a “Destination Unknown,” which reveals itself as a secret research facility built into a mountain, hidden behind a leper colony. The missing scientists live there, either creating a utopian scientific community or enduring a prison, depending on one’s perspective. There, she meets her supposed husband, Thomas Betterton, who displays unhappiness within the compound and an inability to work. Surprisingly, he doesn’t expose her.

Meanwhile, Jessop tries to locate Hilary by following a series of clues she left during her journey, including pearls from a broken necklace.

Eventually, Jessop finds Hilary, and Hilary finds love. They all live happily ever after, except for Thomas Betterton. Authorities arrest him for killing his first wife and stealing her work, because she, not he, was the true scientific geniu

Oh, and the wealthy billionaire who funded the mountain utopia gets away scot-free because the very system he is trying to bring down, i.e. capitalism, allows him to use his wealth and power to escape justice. 

Cue Alanis Morisette – Ironic.

Destination Unknown  – The Covers

Collage Destination Unknown

There are some great covers here, including, I believe, our first Hebrew cover (fourth row, second from the left) and a very 1980s-kind of punky Hilary (bottom row, far right). There are also some recurring themes—the desert, planes, red-headed women, and pearls. I think my favourites are the Hebrew cover and the top row far right with the rather Grace Kelly-looking woman. Sadly, there are no absolutely bonkers covers for this one!  

The Recipe: Lamb Kofta Tagine with Couscous

aa Lamb Kofta Tagineaa couscous

Links to the Christieverse

  • None that I could find

Other Food & Drinks Mentioned in Destination Unknown

  • Alcoholic refreshments
  • A Half bottle of wine
  • Vichy Water
  • Coffee  x2
  • Martini
  • Meat
  • Bread and cakes
  • Mint tea

April’s read will be Hickory Dickory Dock – Our first Poirot of the year!  

Have a great week!

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Melktert

My recipe for Melktert comes from the South African chapter of Good Housekeeping’s World Cookery and it is a baked custard tart. It is called Melktert because the day before the recipe for the OG Milk Tart went to print, someone broke into the printing press and stole all bar one of the vowels.

Melktert 1

Some people would tell you that it is a dish that originated in Holland and it kept the Dutch spelling when it came to South Africa.  However, we at RFFMT  prefer not to allow truth to get in the way of a good story.  Besides the visual image of a never say die printer triumphantly adding e’s to where the i and a had been, humming a prototypical version of The Shamen’s 1992 hit Ebeneezer Goode as he did so was too good not to share.

I pondered whether in homage to the melktert, I should also write this post using the letter e as my only vowel.

That idea lasted all of about 5 seconds – I got as far as “Here.  Melktert.  Sweet” and gave up.

Melktert 5

 

The Melktert was delicious!  Just the right amount of sweetness and the almonds on top gave a nice crunch.  There was a lot of the filling mix leftover so I think next time I make it I will try a deeper dish which would also mean there would be more of the slightly cinnamon-y custard which could only be s a good thing!  The recipe does state a deep pie dish!

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Melktert :The Recipe

Melktert Recipe 1

Melktert Recipe 2

That’s all folks, nothing much else to say except:

Melktert – Excellent? Yes!

Enjoy your weekend!

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Eggs Hamine

Happy Easter to those who celebrate it!  At Maison de la retro foods, we are supplementing our chocolate eggs with some North African Hamine Eggs.  These came to us via Good Housekeeping’s World Cookery.  The book offers two versions of this recipe.  There is the traditional way:

In Egypt there are special shops selling them; there, after the eggs have been cooked for 3 or 4 hours, they are put under the ashes of a fire and left for as long as 8 hours – this makes them as creamy as butter”

– Good Housekeeping World Cookery

Never mind the pyramids and the Sphinx.  Get me over to Egypt pronto for some of those buttery eggs!!!

 

Eggs Hamine – The Recipe

The non-traditional version of these eggs is so easy!

 Put the brown outside skins of some onions into a saucepan of ocld water with the eggs and boil for 2 hours or as long as possible.  The onion skins turn the shells of the eggs and the whites brown.  Shell and halve the eggs and serve hot or cold with lemon wedges, salt, pepper and mixed spices”

I cooked my eggs in the slow cooker for a full 8 hours.

Pre – Water

Hamine Eggs2

4 hours –  One of the eggs cracked during the cooking but did not ooze out like they do when they crack during normal boiling.

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Eight hours!

Hamine Eggs 4

Note, if you decide to make these in your slow cooker, the onion skins will stain your slow cooker brown along with the eggs.  Get ready to soak and scrub to remove it!

Eight hours and fifteen minutes!

Hamine Eggs 6

I sprinkled my egg with some salt and some dukkah and dug in!  It was delicious.  There was a faint taste of something – not exactly onion but slightly savoury to the egg which was different to a normal boiled egg.  I would not say that it was buttery  but the white seemed more delicate than a normal boiled egg.

I was also very surprised to see that the onion skin dye had penetrated not only into the white which became a gorgeous soft caramel colour but also the yolk!  This was startling because it is so strange to have a monochrome egg!

Hamine Eggs 5

These were nice and an interesting experiment but for me, it was a long time to wait for a fancy boiled egg so I will probably not make them again.  If I ever do get to Egypt though, I will be making a breakfast beeline for the Hamine Eggs shops!

Making these eggs might be a  fun thing to do with kids for Easter or for a science project on osmosis.

Happy Easter everyone!

 

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Raiff of Cheese

Hello Globetrotters and food lovers!  Given we can no longer travel in actuality I guess the next best is to travel virtually via our tastebuds.  And today, we are turning the page in Good Housekeeping’s World Cookery to a whole  new continent!  And what better way to celebrate anything but with some cheesy pastries otherwise known as Raiff of Cheese!

Cheese Pastries 1

So, where are we off to?  Here’s a clue:

I hear the drums echoing tonight
But she hears only whispers of some quiet conversation
She’s coming in, 12:30 flight
The moonlit wings reflect the stars that guide me towards salvation

Yes, my friends, we are going to be blessing the rains down in Africa for the next little while.  And I, for one, am here for it!  Africa is a real knowledge gap for me in terms of food.  I have cooked tagines and couscous, I have eaten Doro Wat and Injera in an Ethiopian restaurant and I have read about Bunny Chow and Sosaties. But that’s pretty much it for what is a massive continent!  So,  this will be a journey of exploration for me. Not that I am expecting Good Housekeeping from 1972 to provide any 100% authentic recipes but I”m hoping it will be enough to give me a taste of African food!

Cheese Pastries 2

These cheese pastries or Raiff of Cheese come from the North African section of World Cookery.  I chose to cook these because they reminded me very much of the Cheese Pastries we love at our local Syrian restaurant.  Believe me, I could sit and eat plate after plate of their Bourak B’jebneh!  I was also inspired by the menu at Shaam to use haloumi as the cheese in my pastries.

Raiff of Cheese – Recipe and My Variations

I used bought filo pastry because life’s too short to make homemade filo.  If you do want to do that, here’s a recipe and good luck to you!  I do want to try to make my own haloumi one day though.  I think it would have been nice (but maybe not very North African) to sub in some mozzarella for the haloumi to give the pastries some lovely melty cheesy stretchiness.  Next time maybe!

Cheese Pastries 3

Another little change I made to the recipe as given in GHWC was to add in a little sauteed leek and the very last of the chervil from my garden.  This combination features in many of the other North African recipes and it just so happened that I had half a leek in the fridge.  I had no idea that either of these were used so extensively in North African cooking.  Like I said, journey of exploration!

Finally, to serve my cheese pastries, I added a little drizzle of pomegranate molasses – the sweet-sour of this being a perfect counterpoint to the salty haloumi and some toasted sesame seeds to add some nutty crunchiness.  Any chutney or relish would be good with these.

Raiff of Cheese RecipeCheese Pastries 4

I’m not sure how authentically North African these cheese pastries are but they were really tasty. And as sure as  Kilimanjaro rises like Olympus above the Serengeti I’ll be making these again!

Have a great week!

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Ethiopian Pumpkin Soup with Berbere Pepitas and Pinenuts

If there’s one food Australians love, it is pumpkin.

Ethiopian Pumpkin Soup
Ethiopian Pumpkin Soup

But unlike our American pals who like to eat their pumpkins for dessert, for us it is sadly almost always served savoury as a vegetable.  Just incidentally though, Australia, why don’t we have pumpkin pie?  We get all the trashy American stuff – the Kardashians and ice bucket challenges to name but a few.  Why can’t we get some of the yummy delicious pumpkin pie action too?

According to this, you don;t even have to cook it.  It’s MAGIC…

Pumpkin Dream Pie

Sadly for us, Pumpkin Dream Pie remains just that…

We eat pumpkin as a side for a roast, in lasagné’s risottos, salads and scones.  But more than eating pumpkin,  we love to drink it.

How much do we love to drink it? Pumpkin soup is a, no probably the Australian ubiquitous menu item –  just about every cafe, restaurant, pub bistro and hole in the wall has their own version prominently displayed on the menu – I go to a cafe where it has been the soup du jour for at least five years.

Out of curiosity  I had a little look on taste.com.au for pumpkin soup recipes. There are 79 of them.  Ok, so it’s not the 765 recipes they have for chocolate cake but 79 variations on a theme of pumpkin is still quite a number.  There are recipes for Classic Pumpkin Soup, Creamy Pumpkin Soup, Perfect Pumpkin Soup and Smashing Pumpkin Soup (I guess that’s the soup that despite all it’s rage is still just a rat in a cage).

I did start to notice a trend though -not only do we love our pumpkin soup but we like it to be a bit of a international bright young thing.  There are  recipes for:

Thai, Moroccan, non – specific Asian, Tortellini (Italian), Japanese, Thai again, Thai again again, Curry x 3, South Indian, Australian (whatever that maybe…I didn’t look, possibly flavoured with beer and vegemite), two more Thai’s.  The Americas are represented by one paltry entry for Maine Pumpkin soup.

Africa too is sadly missing from that list.  Ok, yes, Morocco is there but…jeez…(eyeroll), if you must be pedantic, sub-Saharan Africa  is completely missing.  Hopefully not for much longer…because it’s time this delicious Ethiopian Pumpkin Soup adapted from Diana Henry’s Plenty  took the stage!

This is gorgeous to look at, the inclusion of tomato paste and the Berbere spices gives it a real 1970’s burnt orange colour.  It’s really tasty too – slightly sweet from the pumpkin, slightly smoky from the spices, slightly spicy from the chilli and cinnamon and ginger.  If you leave out the yoghurt garnish it is also vegan.

Ethiopian Pumpkin Soup2
Ethiopian Pumpkin Soup 2

And, whilst I don’t want to blow my own trump….actually, no, wait, it’s my blog, I can blow whatever I damn well want! The Berbere pepitas and pinenuts which were my own invention were amazing!  They add some additional spice and salt and crunch.  The only problem with these is that they are so good you will be hard pressed to save any for the soup.  I had to make about three or four batches of them because we kept eating them before they could be used as the soup garnish.  They are seriously good!

Berbere Roasted Pepitas and Pinenuts
Berbere Roasted Pepitas and Pinenuts

The key to this soup is the Berbere spice mix.  I bought mine but you can make your own.  There are about a thousand of these on the interwebs, each of which is slightly different. I have included a recipe for Berbere here

Berbere Spice Mix
Berbere Spice Mix

Either way you’re going to end up with a lot more Berbere than you need to make this one recipe.  Of course you could make the soup more than once and you will surely make the Berbere Pepitas and Pinenuts more than once but if you want to experiment a bit more with this spice blend you can also try these:

Doro Wat  – Ethiopian Red Chicken Stew

Berbere Lamb Chops With Lentil Cucumber Salad

Enjoy and Have a great week!

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