Results tagged “coffee”

Ethiopian affogato

ethiopia, italy

On trips to Ethiopia one of my favourite things by far has been Ethiopian coffee, made in homes and cafes from freshly roasted and ground beans and served quite strong in small cups with sugar, and if you're lucky, a sprig of rue.  Sometimes spices such as clove, cinnamon and cardamom are thrown in with the roasting beans for a delicately spiced version. 

smbunalalibela0001.jpgEspresso drinks are also very popular in cities, especially macchiato (with incredible 'macchiato art' of which any London barista would be envious).  Italian influence in some areas of Ethiopia is also visible in the food and architecture.  

smmacchiatolalibela0001.jpgI put all these things together to come up with this recipe for an Ethiopian themed Secret Kitchen dinner.  Remember to freeze the bowl of your ice cream maker in advance if you have that sort!

Teatime in Turkey

Smteaglass0001.jpgDespite being an unashamed coffee snob and addict, five weeks in Turkey has almost converted me to tea.  This is because you can’t avoid it, and soon learn that no social meeting, business transaction or meal is complete without a glass or three of çay.  Of course, Turkey used to be famous for its strong shots of thick coffee, but these days it’s glasses of tea you see all over the ‘café’ tables.

Something to do with tea

Smteaglass0001.jpgAs we've been collecting recipes in the various countries we've travelled through, we've noticed that not only does the food itself change as we move, but the way of talking about it changes too.  People tend to measure volumes, for example, in terms of the utensils they're used to and have handy.  In the UK people might talk about pints; in the US, they tend to think in cups.  Here in Turkey, they talk about glasses and cups - but, of course, they're Turkish glasses and cups.

This means they're much nicer to look at.  It also means they're not the size you expect (even if you recognise the name).  And, of course, it means we need to work out what to call them.

Tea is çay; a glass is a bardak.  So is a tea glass a "çay bardak"?  Not likely - this is Turkish ...

Cigarettes and salad

Smsalad0001.jpgWe definitely haven't done Bulgaria justice - we only ended up staying here for two days.  But we've had a fantastic time.  We've seen the sun and the sea for what feels like the first time in months; eaten lots of fish and lots of yoghurt; and discovered the cultural importance of salad and its vital supporting role in the consumption of cigarettes and alcohol.

Our first stop was Nesebar, yet another UNESCO-protected site (they seem to be buying up prime sites everywhere in Eastern Europe - surely it is no coincidence that their name rhymes with Tesco? We suspect some sort of conspiracy).  It's a beautiful little peninsula full of old Byzantine stone churches, blue (Black) sea, fish and - most importantly - salad.  This last factor might not sound very exciting to you, but after a month or so living off preserved pork fat, it seemed pretty revelatory to us.  So at first, we were happy just to eat it, assuming in our innocence that it was simply a foodstuff like any other.  Only when we moved on to the village of Kosti did we find out what it's really for ...

Full of beans

Smbarnabyegercoffee0001.jpgBarnaby has been relieved to find that Hungarians love coffee as much as he does, and serve all manner of espresso-based drinks in very upmarket cafés.  Here in Eger he and Matt needed big lattes after all the wine tasting yesterday.

Barnaby supposes that the Hungarian passion for coffee must stem in some way from the presence of the Ottoman empire here some 500 years ago.  The trend is so pervasive that even McDonald's has caught on - there are 'McCafes' complete with Starbucks-style faux leather armchairs in every town.  Barnaby is tempted to make a profound observation about imperialism, but hasn't quite worked out what it is.


Culinary Anthropologist