量子的生活呢喃
愛人，被愛，珍惜，寬待
前些天在書店看到一本又大又漂亮的食譜書，Senegal: Modern Senegalese Recipes from the Source to the Bowl。很少很少見到非洲菜譜書，好新奇喔，裏麵的照片色彩豐富，看起來好誘人。我對塞內加爾沒什麽概念，回家趕緊惡補一下，原來塞內加爾在非洲最西端，臨海，以前是法國殖民地。95%的人口信仰伊斯蘭教，因此塞內加爾人不吃豬肉也不飲酒。他們的口味偏好辛辣，多用香料，不怕油膩，受法國菜和越南菜影響很大。因為同為法屬殖民地，塞內加爾居然有不少越南移民。從書裏挑了幾個喜歡的菜譜，上周末就請兩家好朋友來我們家一同試試這些充滿異國風情的塞內加爾菜。
有些材食調料比較難找，，我去了一家本地的非洲雜貨店才買齊。
因為臨海，塞內加爾海鮮很豐富。
椰汁青口
好香好味道，第一個被吃光光。
2大勺red palm oil，3隻shallots, 1大勺薑，兩顆蒜頭，2大勺孜然粉，1小勺黃薑粉，1大勺cayenne pepper，1大勺tomato paste, 炒香，再加1大勺棕糖，2杯椰汁，煮開，加入2大勺魚露和三磅青口，蓋上煮三到四分鍾，關火，加入1大勺tamarind paste和一把香菜，擠入一顆青檬汁。
酸子蛤蜊
半杯酸子pulp加半杯開水，10分鍾後過濾，加入3/4杯蜜糖，1顆scotch bonnet pepper，2顆蒜頭，拌勻成酸子glaze，加入蛤蜊，中火煮5到七分鍾，最後加蔥，紅椒粒。蛤蜊和青口我都是買的當天新鮮的。
Thieboudienne 燉魚飯
這道燉魚飯是塞內加爾的國菜。大家都說跟西班牙的海鮮燉飯有些像。做法稍微繁複，但是成品非常讚，是當天的頭牌。
先做Rof--把3顆蒜頭，1把parsley，一顆白洋蔥，3支蔥，一大勺辣椒粉和一大勺黑胡椒全部打碎混合。
原菜譜是把Rof塞入一整條魚。我買的是魚柳，想了個辦法，把Rof蓋在魚柳上，然後把魚柳卷起來，牙簽固定。淋上花生油，烤箱375度烤15分鍾。
兩顆白洋蔥一顆青椒一顆辣椒加一整罐（小號的）tomato paste炒香，鹽和胡椒，加入5杯水，1杯幹hibiscus flower，加入紅蘿卜、茄子、木薯、番薯、okra，煮個30分鍾，再加2大勺tamarind paste, 2大勺魚露，把湯汁舀出來用來煮飯。飯煮熟後，平攤在鍋底，然後把蔬菜和魚鋪展在上麵，再一起燜煮10分鍾。
芒果Fonio沙拉
Fonio是一種非常健康的穀物，口感像小米。像煮飯一樣煮就好了。
這個沙拉很好吃喔。
Ingredients:
?Juice of 2 lemons
?1 teaspoon salt
?1/2 teaspoon freshly ground black pepper
?1 cup olive oil
?2 cups cooked fonio
?1 bunch parsley, leaves finely chopped
?1 bunch mint, leaves finely chopped
?1 ripe mango, peeled, pitted, and diced
?1/2 red onion, finely chopped
?1 cup red and yellow grape tomatoes, halved
?1 small cucumber, seeded and diced
?1/2 cup Spiced Cashews Instructions:
?In a small bowl, combine the lemon juice with the salt and pepper. Slowly pour in the oil, whisking to emulsify.
Place the fonio in a large bowl and add the parsley, mint, mango, onion, tomatoes, and cucumber. Toss well and generously fold in the vinaigrette to taste. (You may have some left over.) Top with the spiced cashews (if using) and serve immediately.
花生醬燉羊肉Mafe
塞內加爾盛產花生，這味花生醬燉羊肉也是塞內加爾名菜之一。
Ingredients:
?2 tablespoons peanut oil
?2 lb lamb
?Salt and freshly ground black pepper
?2 cups chopped yellow onion
?2 garlic cloves, minced
?2 tablespoons tomato paste, mixed with a few tablespoons water
?2 quarts chicken stock or water
?2 dried bay leaves
?1 tablespoon finely chopped fresh thyme
?1 cup unsweetened smooth peanut butter
?1 Scotch bonnet pepper
?2 tablespoons Vietnamese or Thai fish sauce
?Rof for serving
?Instructions
?Heat the oil in a large saucepan or Dutch oven over medium-high heat. Season the lamb with salt and pepper. Add the lamb cubes a few at a time, without overcrowding. Brown them well on all sides, about 8 minutes, and set aside on a plate.
In the same pan, brown the onions. Reduce the heat to low and add the minced garlic. Stir well, then add the diluted tomato paste. Cook, stirring with a wooden spoon, for 7 to 10 minutes, until a deep, dark red. Add another tablespoon or two of water to prevent scorching, if needed.
Add the stock, raise the heat, and bring to a boil, then reduce to a simmer. Add the bay leaves, thyme, 2 teaspoons salt, and 1 teaspoon pepper. Slowly add the peanut butter 1 to 2 tablespoons at a time, stirring constantly to dissolve it in the liquid.
Return the lamb to the pot, pressing down to submerge them in the sauce. Add the Scotch bonnet and fish sauce. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 1 hour and 30 minutes.
Uncover the pot and continue cooking until the sauce is thick and coats the back of a spoon. Remove the bay leaves and skim off the fat. Adjust the seasoning.
Serve the lamb and sauce hot, on a platter. Top each with a generous pinch of rof and serve with a side of fonio pilaf.
黑眼豆沙拉
一罐黑眼豆，一隻番茄，一隻黃瓜，一顆紅椒，三支蔥，半把Parsley，兩顆青檸汁，一顆辣椒，全部拌勻。味道很清爽。
葡萄柚酪梨沙拉
兩顆葡萄柚取肉，兩顆酪梨切丁，半顆紅洋蔥切細丁。
一小勺Dijon mustard，一顆蒜頭，鹽和胡椒加葡萄柚汁，兩勺橄欖油，充分混合。
葡萄柚、酪梨，紅蔥，沙拉葉，加入沙拉醬，最後加入烤香的腰果。
這個沙拉的組合很棒，以後還會常常做。
滿滿的一桌
甜點是烤芭蕉
芭蕉切片，澆上蜜糖和maple syrup，入烤箱375度烤15分鍾就好。
甜點完全是我家這兩個能幹的小廚師完成的喔。
