Farmers Market Salad: Fresh Field Peas & Corn with Basil, Scallions and a Garlic Tarragon Aioli

 

Little bowl, big flavor

Believe it or not, until recently I had never  tasted a fresh field pea. Can you imagine? It's enough to make my Southern great grandma roll over in her grave.  But thanks to my local farmers market, that sad state of affairs has ended and I am now acquainted - and madly in love - with all things fresh pea. I could never choose between the earthy crowder pea and the nutty black eyed pea, so for this salad I used both.  You could use canned or dried peas, but if you can get your hands on fresh ones, by all means use them.

Mtuza wa Samaki: Kenyan Curried Fish, for World Africa Day

It's all about the hot peppers ...

... and of course, the fish

When Casey of  Eating,  Gardening, and Living in Bulgaria challenged food bloggers to cook an African dish to highlight the incredible culinary diversity of the continent in honor of World Africa Day, I was eager to participate.  After all, African cuisine - particularly the hot and spicy variety - is one of my very favorite things in the world. (I have the sweat-inducing and curiously addicting West African pepper soup at Sumah's carryout in Washington, DC to thank for it. )

Of course, saying "African cuisine" is a gross oversimplification.  Each region and country has its own signature ingredients, spices, and cooking techniques.  Ethiopian, Senegalese, Tunisian, Ghanaian, Kenyan, South African - these cuisines, and many more I didn't list,  are as different from one another as French is  from Viennese.  I hope that more and more people begin to discover the depth and breadth of flavors this continent has to offer.

Mmmm, Mmmm, M'Baazi: Kenyan Black-Eyed Peas in Coconut Milk

You may have figured out by now that I'm a huge fan of African food. While I'm often cooking up spicy West African style dishes, I also love to make meals inspired by the flavors of East Africa.