Eating African

Discussion in 'Side Items' started by williamzanzinger, Jul 26, 2008.

  1. williamzanzinger

    williamzanzinger Smoking Fanatic OTBS Member

    Well, almost. Maybe its common knowledge maybe not but it was the africans who invented deep frying. And when they came to the new world and brought thier deep fring teqhnique alot of native american food which were up to now boiled or bbqd where given new life. Like boring old boiled root vegetables or cornmeal mush became fried delicasees. So tonight im eating African with fried yucca root and fried polenta with Griot(heavily seasoned pork chunks) also fried. Very spicy, very good. Yea im smoking too but that stuff wont be ready for qview for a while. This for now.
     
  2. richtee

    richtee Smoking Guru OTBS Member

    Hmm that looks like it oughta be placed in the firebox!

    Interesting post, as usual, sir! Fried polenta yumm..a breakfast staple at the Italian side's homes. Slab form is all...and done in butter :{)

    That pork looks purty durn good!
     
  3. coyote

    coyote Master of the Pit

    great looking table fare..
    the yucca is excellent..albertsons recieved some yesterday and I bought two large pieces and brought to work, made sancocho with them.no one around this area knows what to do with it. and the produce guys gives me a great deal as I am the only one to buy it..
    where are you from that you know how to peal it and remove the vein??
     
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks great William! I'm also a big fan of yucca, love it fried along side of some grilled venison steaks. :)
     
  5. williamzanzinger

    williamzanzinger Smoking Fanatic OTBS Member

    Haha, tell you the truth, I was cooking yucca LONG before I knew how to peel it correctly. But anyways im a native NewYorker down here in south florida.
    Sancocho!! We gotta get a thread going for that. mm mm. Beleive it or not I make sancocho at work(retirement community) for the old folks. They dont know what the hell it is but they know its goood. I make it there with smoked turkey necks, beef short ribs, chicken thighs and of course boniatos, yucca, plantains(sweet and green), corn etc etc. you know it goes. Best soup ever.
     
  6. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Sounds very tasty WZ. Looks great.
     
  7. kratzx4

    kratzx4 Smoking Fanatic

    Man o Man that is some tasty lookin vittles yes sir reee mighty tasty lookin.
     
  8. coyote

    coyote Master of the Pit

    cooking it before you knew how to peel it..lol..that was ruff..
    your sancocho sounds great..smoked is even better. but it is smoked a little differnt then the folks here are used to..
    in a big caldron we would start a wood fire and set her on top as she boiled, the smoke from the fire would kiss the boiling water and and mix with it..that was some great rainy day fare.
    really enjoyed your post..whos say's you can'nt teach big city folks jungle cuisine... lol....
     
  9. bertjo44

    bertjo44 Smoking Fanatic

    All of the sudden, cereal for breakfast does't quite get it.
     

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