A to Z of Destinations
Australia, NZ and South Pacific
A to Z of Experiences
Walking and trekking
Diving and snorkelling
Wildlife and safaris
Meet the locals
Frontier and expedition
Cycling and Mountain Biking
Visiting the Poles
Career breaks and BIG trips
Body and soul
Volunteer and conservation
Australia, East Coast
Everest Base Camp
Aurora Borealis/Northern Lights
Trans-Siberian and Trans-Mongolian railway
Climb Mount Kilimanjaro
Cruising the Nile, Egypt
Food & Drink
21st March 2012
Pamela O'Cuneen has travelled the world as a diplomat's wife; here the author shares a few unusual dishes she's picked up along the way
Dry mealie meal – corn meal – eaten like pasta. Delicious!
3 cups boiling water
2½ cups white mealie meal (or maize meal)
Turn stove to medium heat. Add mealie meal to the water bit by bit, stirring continuously. After five minutes lower the heat and allow to simmer, stirring from time to time.
Cooking time is about 15 minutes. Serve with curry, or vegetable relish (below).
1 onion (or clove of garlic)
Green vegetables or one green pepper
Brinjal (purple egg-plant)
Oil for frying
Fry the onions, or garlic, and add the brinjal, green pepper and tomatoes. Add the water bit by bit. Turn down the heat and simmer to make a sauce.
For extra heat, add a pinch of curry powder.
Serve hot over the phuthu.
3 egg yolks
1/2 cup caster sugar
2 tbsp cornflour
3/4 cup cream
1/2 cup water
Strip of lemon rind
2 tsp vanilla essence
1 sheet puff pastry (ready-rolled is good)
Preheat oven to hot. Grease a 12-hole muffin pan. Whisk egg yolks, sugar and cornflour in medium saucepan until combined. Gradually whisk in cream and water until smooth.
Add lemon rind, stir over medium heat until mixture boils and thickens. Remove pan from heat, remove and discard rind, stir in vanilla essence. Cover surface of custard with plastic wrap and allow to cool.
Cut pastry sheet in half. Stack the two halves on top of each other. Stand for about five minutes or until thawed. Roll the pastry up tightly from the short side, then cut the log into 12 1cm rounds. Lay pastry, cut-side up on a floured surface, roll each round out to about 10cm.
Press rounds into the prepared muffin pans with your fingers. Spoon cooled custard into the pastry cases. Bake in hot oven for 20 minutes or until browned. Leave tarts to stand for five minutes. Transfer to wire rack to cool.
Melt two tbsp of butter, add the rind of four finely grated lemons, and 3oz flour. Cook for around two minutes.
Add three pints of chicken stock, beat and simmer for ten minutes until smooth. Add the juice of two lemons, continue to whisk while on the hob.
Cream four egg yolks and 1/2oz castor sugar until very thick and creamy like custard. Away from the heat, slowly whisk the custard into the soup and serve at once.
Serve with croutons and a big blob of cream.
(Note: none of Mrs B’s recipes are for slimmers!)
Beat 7oz of three-times sifted icing sugar with five egg yolks until it is so thick and creamy it reaches the top of a large dish or bowl (this will take one and a half hours by hand).
Dissolve one tbsp of gelatine in the juice of three lemons and add rind of one and a half lemons lemons finely grated.
When cool add to the egg mixture and go on beating. Beat half a pint of cream until it holds its shape slightly and add to egg mixture beating all the time. Stop beating and fold in five very stiffly beaten egg whites.
Prepare a large nine-inch soufflé dish with paper collar. Oil the paper collar, not the dish. Pour the soufflé mixture and allow to set up to six hours in the fridge.
Remove the paper collar and garnish with rosettes of sugared whipped cream.
Beat four egg whites very stiffly, then stir in 12oz grated cheddar or Gruyere cheese. Form small balls, roll in flour, beaten egg and very heavily in bread crumbs (press the bread crumbs in). Place back into the beaten egg and back into the breadcrumbs.
Place side by side in a deep frying basket and fry in hot oil for two to three minutes, watching them carefully. Allow them to cool for two to three minutes. Replace in the oil, fry until they are golden and tiny blobs of cheese appear.
Place in a dish and serve at once. They will keep warm for ten minutes if placed in a preheated 250º oven.
Originally this would have been made with fresh tomatoes, and hand-roasted ground peanuts. In modern day Angola short cuts were taken.
For four people allow eight chicken pieces.
Fry two chopped cloves of garlic in a little oil. Chop a small green pepper and fry with the garlic for a few minutes to soften. Add the chicken pieces and allow to brown. Mash a tin of peeled tomatoes and add. Fill the empty tin with water and add. Simmer the chicken in the tomato, garlic and pepper sauce for 30 minutes; then, before serving, stir in two good tablespoons of peanut butter.
Taste to check consistency and adjust seasoning.
The sauce should be thick and creamy. Serve with rice.
Pamela O'Cuneen is married to a diplomat and spent much of her
marriage on posts in Africa, including Swaziland, Zimbabwe and Angola. Culture Shock and Canapés chronicles her adventures, and includes many more unusual recipes she picked up along the way. You can order your copy on Amazon now.
Check out more food and drink blogs here | Contributors... More
10 trips for foodies to take | Inspire me... More
Learn to cook like a Jordanian grandmother | Blogs... More
How to make Turkish mezze | Reviews... More
How to make Ethiopian injera | Reviews... More
View all posts from
You must be logged in to leave a comment. Login or get more from Wanderlust - register today!
Lovely article. I'm collecting recipes as I go too, but still got a long way to catch up with Pamela.Each time we arrive in a new place it's great fun to walk round the market and pick up spices, herbs, fruit and veg we haven't come across before. And to eat in local restaurants to work out what to do with them.
Swaziland travel guide, including map of Swaziland , top Swaziland travel experiences, and tips for travel in Swaziland
Zimbabwe travel overview, including essential Zimbabwe holiday info, map of Zimbabwe, articles and advice on travel and adventure in Zimbabwe
Wine cellars, curious alleyways and awe-inspiring architecture abound in Portugal's second city, finds Lauren Razavi
Swaziland might be tiny, but it packs a mighty punch: it's got mountains and rich game parks, and a rhino population that's actually on the up...
Mouthwatering new recipe book Argentinian Street Food celebrates the humble empanada in all its forms. Read on for 3 delicious variations on this filled pastry classic...
Now's the season to enjoy South Africa's apples and pears – and these two recipes are perfect for light alfresco dining
Keri Moss first wowed our tastebuds as winner of MasterChef: The Professionals UK. Now, she's expanding her repertoire to traditional Jordanian cuisine - showing how to cook restaurant-quality food at home...
Simply select the destination you’re interested in or the activities you’re looking
for and we’ll send your request to a select panel of tour operators.
Each operator will respond to your request individually. Your details remain private
and are not disclosed to any partners unless you decide to proceed with a booking.
Save 43% on train tickets with the Train Line
Galápagos Islands aboard the Evolution - Save £600 off per cabin
Wanderlust sends out regular email newsletters – be the first to know about web
exclusives, competitions, hot offers and travel jobs. Register today!
I have read and agree to the Terms &
Where in the world are you? Add
#wanderlustmag to your tweets and share your latest travel adventures with
fellow Wanderlusters on wanderlust.co.uk
Get to know Wanderlust on facebook and bring all your travel-minded friends, too