I can already taste the flavors on my palate and the aroma of that chili! I'm a witch when it comes to cooking: I can spend hours over a cauldron inventing flavors. hahaha. Arabs use a lot the mixture of cumin, cloves, cinnamon and pepper to make their meals. These are the spices they use for Kibe. Here there is an area, Paria, where they use a lot of dark chocolate (cocoa) to cook everything and the food is really delicious. Here there is a cake they call Hallaca and the stew they use to fill it is very similar to this stew you are offering us today. Perhaps the most significant variant is that it has capers. It is a Christmas cake. When I take vacations, now we are starting college, maybe I can make a dish and participate in your initiative. In the meantime, I will continue to enjoy the dishes you present here.
November started off delicious with that chili! May there be much abundance and success in the days ahead. Hugs, Eric.
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What are some of your favorite things to cook? Yes, I think this chili recipe has its roots in Greece (but it was likely inspired by the Middle Eastern people generations before). Food from that part of the world is so delicious, probably my favorite of all cuisines. I'm looking forward to whatever recipe you share! Thank you, Nancy. Have a splendid November!
I like to invent with whatever is in the fridge! Venezuelans, with the economic situation, have learned to invent even in gastronomy. hahahaha. But I like to make empanadas with seafood: mussels, shrimps. Here is famous a "Chucho" pie, which is made of dogfish (previously salted) and that I make sometimes. I also love to make shrimp asopado or pork asopado. These days I went to a party and made some "bollos rellenos" with the three types of meat: pork, beef and chicken and everyone was delighted. I am one of those who believe that when you cook with love, passion and taste, food is more delicious. Love is the secret seasoning. It's raining here. Hugs