Delicacies from Around the World with Chef Vincent Š
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Cenkl Sekaninová & J. Sekaninová Š. Discover the best delicacies around the world Delicacies From Around the World 9. 10. Corn in the lead with Chef Vincent Falafel for pharaoh I’ve sampled and learned to cook both ugali I was treated to falafel In the land and antelope meat. Ugali is a simple, filling of pyramids – traditional fried dish made from corn – basically a corn chickpea balls, served with pita flour porridge. It can be eaten separately, AFRICA and a yoghurt sauce. Yummy! ekaninová or with a piece of roast meat. In Africa, corn S But the honor of being Egypt’s is prepared in many ways – for example, it’s national meal goes to so-called popular with a coconut sauce as there’s no foul. You don’t know what it is? lack of coconuts around here. I had no idea either. It’s beans with lemon, baked in bread – first aid provided to any hungry person at every corner. Grilled l chicken – fraakh mashwi – has 10. been loved by Egyptians for centuries. I also enjoyed dates and all kinds of spices. I’ll definitely be 8. Written by Štěpánka back someday. 8. Poor grasshopper… 4. …it almost managed to jump out of my plate. Just kidding, it was already roasted. But let’s be serious for a moment – Africans know that insect is the food of the future as it’s full of valuable substances. No wonder that the chef topped my meat balls with it. Surely, you’re familiar with meat balls back Ilustrated by Jakub Cenk from Europe, right? Well, they’re popular 9. in Africa, too. One recipe calls them kanda ti nyma. The balls are poured over with 2. a peanut sauce. Dig in! 7. “Cooking, frying, stirring, baking, and tasting – I love all those 3. 1. 5. 7. Potjiekos things!” thought Vincek the little kitchen helper as he set out To prepare a genuine South-African Matoke or bananas? dish that will taste of the local sun, Don’t think this is just some sweet fruit to have as you need a special cast-iron pot MEDIT ERR a snack. Matoke – a special, starchy banana variety AN with three feet. Hang it above fire EA 2. N – must always be cooked. You pluck matokes while BLAC K SE and put chopped carrots, meat, SE A A they’re still unripe, peel, boil, then squash them into a pumpkin, cauliflower, potatoes, 6. thick mash, and voilá! A perfect side dish local herbs and spices into the West Africa matokes are boiled unpe pot. Cover with a lid and forget People in Africa eat pretty much anything peel to find the most interesting flavour of all. And he’d like to learn about the pot for a couple of that grows, leaps, flies, or swims. No wonder, hours. You don’t even have to stir then, that you can get cassava the contents! Once the waiting served with a pretty hot sauce, fufuwith ballsa frog here, is over, take a taste; I guarantee peeking out of it. Personally, I fell in love with that potjiekos will stay in the traditional African jollof – a perfect mix of your memory. rice, meat, tomatoes, and peppers. how to become a great cook as well, because one day he’ll 1. Delicacies From 3. 4. 5. Horned melon Bananas Don’t be afraid – it isn’t the devil, just Pa The one thing I really enjoyed about Africa called horned melon or African hornedkiwano cucumber.. It’s Africa the most was bananas When you try this vegetable, you’ll learn that it’s – baked, boiled, grilled, and veg dried, or as fresh as possible. They grow open a choice restaurant and win lots of medals – maybe citruses, basically seeds in a greenish jelly. It tastes of melon everywhere around here, taste great, and and kiwi. Africans eat kiwano with meat or put it in TIC example. N A DESE there’s many kinds of them. Did you know that LA N HAR RT various salads. It’s also great with yoghurt! AT EA full of imp SA apart from C yellow bananas there are also O Columbus, Handbook red or apple ones? called it the R E have had a p D for Kitchen S E A even the Michelin star! Vincek has just left Europe and is Helpers A R A B IA N PE NI NSU Around the World Recipes & Advice LA heading further and further. So what are you waiting for? GULF OF GU IN E Prepare your bellies for all the meals in the world, and rush A INDIAN OCE AN with Chef Vincent to join him! Maybe you’ll manage to catch up with him on I R A H T A R L SE A E K D L the pages of this book, written for all sweet-tooths. E N N A H C E U IQ B M ZA O 6 foldings maps packed M with amazing Booklet full Vincent Chef with World the Around From Delicacies flavours of recipes & culinary tips www.b4upublishing.com © Designed by B4U Publishing, 2018 member of Albatros Media Group Author: Štěpánka Sekaninová Illustrator: Jakub Cenkl All rights reserved. Raw, or dried? Japan was another test for my taste buds. The ASIA locals love fish and seafood of all kinds. But would Cooked while you wait you believe that they like raw fish most of all? Phew, I’m driving, travelling, hotfooting it… So many You can eat almost anywhere in I even managed to buy dried lizards at a local kilometres behind and in front of me, so many people all Vietnam. Can you see that woman market. Delicious! over there with those large scales around, so many flavours on my tongue. It’s enough to thrown over her shoulder? She carries send one’s head spinning. No wonder – right now, I’m all necessary ingredients, and even driving through Asia, the largest and most populous a small mobile cooker in their bowls. All you need to do is ask and she’ll How continent in the world, full of wonderful culinary whip up any goodie you want for you. delicacies and interesting things. Asian food is do people renowned, well-balanced, and simply divine. dine? Slap-up meal chop-sticks are used In East Asia Beautiful landscape, vast steppes, but Have you had rice today? for eating. brr… so cold! It’s as clear as day that Where to get rice? Definitely in China. That’s where Mongolians prefer rich dairy products At home, Indians usually eat with their it began to be grown eight thousand years ago, and meat. We’re in Asia where rice is hand – the right one! They use their left and that’s where its consumption is the highest. the staple food, but Mongolians are Chinese make flour or noodles out of rice. Rice is hand to hold a ladle and put food on the an exception to this – they love dough, even a part of their greeting. So when you’re asked plate. Belching once you’re finished signals specifically dough filled meat pastry. “Have you had rice today?”, it actually means to the chef that you enjoyed your meal! What am I bringing back home? Goat and “Hello, how are you?” sheep cheese, dried in the Mongolian Japananese are aartial to rich summer, duly fatty and very hard. The spices breakfasts: usually rice, fish, vegetables, Curry, turmeric, saffron, coriander, a fried egg, and green tea. Slurping and cinnamon, ginger, cloves – pretty smacking your lips while you eat shows much every corner of India is you’re satisfied with your food. When suffused with the smell of spices. Dondurma – you eat in Japan, don’t sneeze or blow What have I learned? To not use the hanging ice-cream utensils for eating, but rather your nose. I had some ice-cream in Turkey. This three fingers of my right hand. particular kind doesn’t melt and is so solid Vietnamese eat three meals a day. Instead of plate, a banana leaf will that it hangs in stores from hooks attached Finishing everything that’s put in front of do perfectly. There’s something to to the ceiling. It’s made from sugar, goat simplicity, don’t you think? you is extremely impolite! milk, and salep – sweet juice from orchid tubers. Incredible, but delicious in that special Turkish way! 3. 4. Have a no-fair-weather meal Smoked fish & sweet Mors Mongolians live in a harsh natural environment which Brr, it’s so salty and rigid! What should I ASIA means they have no time to mess around with cooking. do? Oh, I know! I’ll use it to season some They utilize everything around. Buuz is a typical dish – meal or soup. What am I talking about? steamed dumplings filled with mutton. They may remind Fish which have been smoked in cold 1. 2. you of Chinese dim sums, but also of Italian ravioli. smoke for a long time. This method of fish Adults wash them down with kumys – fermented mare preparation has a long tradition in Russia. Coffee & Baklava Have a pancake! milk. I also had a tea prepared in the Mongolian style And because the surrounding dense forests which means seasoned with butter and salt. are full of cowberries, raspberries, and There’s nothing like authentic When I was in the Asian part of blueberries, the locals came up with Mors, Turkish coffee. Turks prepare it in Russia, I had traditional blins – a delicious beverage.