Tuesday, October 14, 2008

Chomping on Chad

Shards of millet, poppy and sesame seed sour bread served with curry and date butter, torn mint and drizzled honey.
Tomato, peanut, sweet corn and coriander soup served with floating grilled squash, circled with nigella seeds, roasted cashews and chives.
Castle of millet with sage, currants, sage, ras-el-hanout inspired spices filled with a melting yogurt egg and served on salted silverbeet and lashings of olive oil.
Grilled pistachio, pecan, walnut, clove and honey slice served with stewed brown pear, mint and lemon zest and frozen mandarin yogurt.
Time to hit the great continent of Africa up for some inspiration. And a chance for millet to make an authentic appearance at the table. I have heard good things about Chad - maybe a stop over next trip overseas. And I was best friends with a Chad in high school.

No comments: