I wouldn’t have guessed that kids could go crazy for split peas. But they did for this dish of Ethiopian yellow split pea stew, called Kik Alicha, that we made in our food appreciation classes this week as we continue our world culinary tour in Africa. This preparation is so ridiculously simple, it begs the […]
Continuing on our virtual world culinary tour, our food appreciation classes last week bade adieu to West Africa. But we could not leave without sampling a staple food item there: palm oil. Palm oil, derived from the fruit of the oil palm, is immediately recognizable by its deep, red color. The color comes from a […]
Who knew turnips and peanut butter could taste so good together? One of the things we like about the African food we are making in our food appreciation classes is the use of fresh, whole ingredients and lots of vegetables. This stew is a perfect example, and something we could easily grow very fond of […]
Tags:African·food appreciation·peanuts·root vegetables·stew·vegetables
© 2010 The Slow Cook — Design by Keri Marion Design
