We live in an interesting world and with so many different people and cultures, we are sure to find bizarre foods in every country. If I was to mention what I would call the top 5 bizarre foods in Nigeria I would have to say in order of how bizarre I think they are I would say:
Isi Ewu
Dog meat
Snake meat
Winged
termites
Cow brain soup
ISI EWU
Isi Ewu SOURCE: Wikimedia Commons
Let me explain. These dishes are not your ordinary dishes. Isi ewu is an Ibo delicacy that is made from the head of a goat. The brain, eyes and other parts of the head are considered delicious items for making sauces. The goats head could be served whole or may be chopped into smaller pieces. It doesn’t taste the way it sounds, it’s actually quite delicious.
DOG MEAT
Among the
Calabar people in Nigeria, there is one delicacy that is sure to make any dog
lover cringe and that is god meat. This particular meat is considered a
delicacy and stews made with this type of meat are sold at a much higher price.
This bizarre food is part of a normal diet in some other parts of Nigeria as
well. The question is would you try some?
SNAKE MEAT
Snake meat SOURCE: Wikimedia Commons
I would never forget the day that I met a young man from Warri roasting a snake for lunch. This type of meat is considered a local delicacy in Warri, Delta State. While some people are scared of snakes, people who love this kind of meat hunt them and you can see snakes for sale in certain parts of Nigeria. Certainly a bizarre but apparently delicious dish that tastes a lot like fish.
WINGED
TERMITES
This is one
dish that I completely believe is bizarre but several people swear by it.
Winged termites which are seen after rain storms in Nigeria are caught and
roasted with salt and eaten. It was a favourite of many older generation
Nigerians but appears to be a dying trend in the younger generation in cities
of Nigeria today.
COW BRAIN SOUP
In Nigeria, no part of a cow goes to waste. The intestines, skin, legs, tail and more are all eaten as part of various dishes. We have cow leg which is considered a delicacy meat served in the local soups, assorted meat stew which is composed of intestines and skin of cows but most bizarre is cow brain soup. This soup is traditionally called Kwanya. Surely one of the most bizarre foods you can come across in Nigeria.
As Nigeria
is made up of different cultures, each food is unique to certain areas of the
country. You are unlikely to find a bizarre food that is eaten by every tribe
in Nigeria. I do believe though that if you pay a visit to nigeria from another
country and taste the local food, you will encounter something you’re not used
to. The question for you is are you bold enough to try any of these dishes?
If you’re a regular coffee drinker, or even have the
occasional trip to a café, then you know how this goes. You peruse the menu,
full of exotic-looking specialty drinks, to find that the cheapest is at least
three or four dollars. And then, you start thinking to yourself, four dollars?! That’s like the price of a
meal, or several meals if I push pennies. So, you move down to the simple
drip coffees, cold brews, and house blends… only to find that, yes, they’re
expensive, too. Sometimes, you can’t even get an iced coffee for much less than
four dollars at some of these coffee shops. In fact, pretty much everything you
buy when you go to an independently-run or local coffee shop is going to be a
little bit more expensive than at chain businesses that sell coffee like, say,
Dunkin’ Donuts or McDonald’s.
SOURCE:Pixabay
The thing is, though, this has become a normal expectation,
because, really, you’re paying for a unique experience, atmosphere, and quality
of goods when you go to a small business. There are a few reasons to be
understanding of this price spike. People who run small businesses spend most
of their funds on paying building rent and other exorbitant costs that come
with the turf. It’s also likely that small coffee shops are sourcing their
coffee beans from another independent business or even roasting them in house,
which comes with another whole host of expenses.
And because of all these interfering factors, it can be hard
for small businesses like independent coffee shops to stay afloat in a world
where you can walk down the street and buy an iced vanilla latte from
McDonald’s for just a couple of dollars. The competition is fierce. Coffee is
now a thing of second thought. Students drink it, working adults drink it…
heck, even children drink coffee now. It has become a necessity, a norm,
something which we all, for the most part, believe we would be amiss without its
accessibility.
And because of our understanding that it can be cheap – as it is at some chains –
it becomes easy to believe that it must
be cheap anywhere we buy it. But the next time you go to a small coffee shop or
café, consider the thought behind it. Whoever had the gull to spend their
hard-earned money to open the shop amongst heavy competition probably was not
doing it for a solely money-based venture. They probably seriously care about
coffee. Maybe it’s their passion, even. Just like people who open shops
dedicated to selling their art care about the quality of what is sold and the
customer experience, small coffee shops care about these things, too.
If you want this detailed and cared-for experience, then be
ready to pay a little more, because you probably are getting better ingredients
and quality of goods, not to mention the personal aspect of a store that is not
a chain.
Welcome! Malawi is a beautiful country, full of rich culture, people and of
course food. Malawi’s staple food is an odd concoction called nsima, pronounced
“see-ma”. Nsima is made from white corn flour and is a porridge-like substance
that is very thick and eaten with your hands. You eat nsima with ndiwo
(“dee-wo”) aka “relish”. Ndiwo can be meat, eggs, or vegetables.
Fried termites with a side of mopane worms, anyone? Well, why not a handful
of stinkbugs with some bunny chow? Traveling to Africa will introduce you to
the weird and wonderful food that you can taste all across the continent.
When visiting the unique and extremely fascinating continent of Africa, you
should definitely travel with an open mind and a hungry stomach, and at least
try some of the strange but fantastic local delicacies. From stinky bugs to big
caterpillars, we have compiled a list of 7 weird and wonderful foods to get
your chops around in Africa.
Mopane
Worms
SOURCE: Wikimedia Commons
Mopane worms are a delicacy in Malawi. Whether the
creatures are being served at home or a restaurant, there is a particular
process of cooking traditionally.
Fried Termites (Ngumbi)
SOURCE: Wikimedia Commons
Why bother buying popcorn or sweets if you can snack on termites for free?
This one might make your skin crawl, but like with the mopane worms, rural
South of Malawi eat termites as a good source of protein. These little insects
are usually eaten raw as tasty snacks after being pulled out of ground that
they’ve been feasting on, or are then sold in markets to be brought home and
roasted or fried in oil. Also, apparently these insects taste like carrots…but
we’ll let you be the judge of that.
Luwende
Blood of a cow – fresh coagulated chunks straight from a cow’s neck.
Stinkbug (Mphalabungu)
I know, I know, another gross bug…but again this bug is another edible
source of goodness. Don’t let the name put you off, you won’t actually taste
“the stink” as the stinkbugs are beheaded and squeezed to empty out the green
gland that makes the smell before cooking. Once being emptied of the green
gland, Malawians usually boils the bugs and then sun-dry them and enjoy them as
snacks. These little stinky critters are high in Vitamin B, so are actually
quite good for you, and some people say they taste like a blend of cinnamon and
iodine.
Pineapple Sandwich
Right now you’re probably feeling a little grossed out by the thought of
chowing down on insects and bugs, so here’s a tamer dish. Everyone loves big,
juicy slices of pineapple, and everyone enjoys thick, fresh white bread, so why
not put both together? For this dish, Malawians serve pineapple between two
slices of white sandwich-bread and butter, and even though it sounds like a
strange flavor combination, it actually works well together. Pineapples are
very cheap (less $1) to buy in Malawi, so even if you pile up on the fruit and
don’t like it in a sandwich, then at least you can enjoy the sweet taste all on
its own.
Biltong
SOURCE: Wikimedia Commons
Biltong is perhaps not so much of a weird food, but is definitely wonderful,
as it is a Malawian specialty that most locals munch on. It is made from good
quality cuts of meat such as rump or silverside, which is seasoned with spices
and vinegar and hung out to dry naturally. It may look moldy or too dry to eat,
but biltong is definitely worth trying, as it is extremely flavorsome and
tasty.
Ostrich Egg Omelette
Here’s a dish for omelet lovers to get egg-cited about. In Malawi they make
the mother of all omelets with an ostrich egg, which is mighty when you
remember that the eggs can weigh more than 3 pounds each. This whopper of an
omelet is probably best shared with a few friends, especially since an ostrich
egg is equal to 24 normal eggs – we’re not yolking! A traditional Malawian
ostrich omelet is served plain and simple, with butter, salt, pepper, and
parsley.
Chicken feet (Zipalapasiro)
And we mean the chicken feet specifically. For those who love little meat
and more bone, this is for you. Comprising mainly of tendons and skin, it is a
popularly consumed dish and is cooked semi-dry or simply fried. Either way, it
serves as a snack and doesn’t really satisfy your meat craving. However, when
it is cooked with spices, sauces or tamarind, it can be eaten with rice.
Crispy Honey Bees
Believed to be good sources of proteins, honey bees are fried or sautéed and
eaten as a snack. Think of peanuts with chopped onions and lime. Bees, as well
as their larvae, are had in this form. The meat tastes almost like chicken.
Remember to dust the wings off before you eat it unless you are brave enough!
Cow’s Organ Soup (Nthumbwana)
When you talk of cow meat, why exclude the organs? Cow’s organ soup, as the
name indicates, comprises of mixed pieces of its tongue, intestine, heart, meat
strips, liver and blood cubes. Vegetables, greens, onions, and pepper are added
to this clear soup, which can be taken with rice or other sides.
When in
Spain, take a car, bus, or train; buckle
up and start heading North to the Basque Country or País Vasco. Once you enter Navarra, you will know that
you are far away from the place you thought Spain was. You leave behind the
hot, warm weather, tapas, sangría and flamenco and enter
the cold, rainy weather of pintxos, sidras and white houses that
the Basque Country is.
One of the
most beautiful thing Spain has to offer is its diversity. Every region or
Autonomous Community or Comunidad Autónoma is not only different in its unique landscapes
but also in the language, culture, people but mostly, THE FOOD. Each region in
Spain is home for a variety of special, traditional dishes.
Basque Country and Gastronomy
The Basques
are very proud of their culture, language (Euskara) and people, but
mostly, of their gastronomy. Basques take their food seriously, they love
taking time on gathering good organic products and cooking it to its
perfection.
Let put it this way, if you want to eat some Paella and drink some Sangría, the Basque Country is not your place to go. Certainly, these are some of Spains special dishes but their home is all the way in Valencia.
Here are
some Basque traditional dishes that you should try when travelling to the north
of Spain.
BAKALAO PIL PIL
Bakalao Pil Pil, Restaurante Aizian, Bilbao Source: Desirée Piña
Bakalao or
Cod is the king of Basque gastronomy. It is said that many years ago, the
Basques learned the technique of salting
and drying fish from the Vikings. Ever since, it has been a technique highly
implemented in Basque cuisine.
Basques love
their cod, salted or fresh. If you ever travel to the north of Spain you will
see that every restaurant or bar will have a at least two dishes with cod.
There are
various Basque national dishes that include Cod, Bakalao Pil Pil being one of
them. For this recipe the Cod is slow cooked in oil (confitar), it is
not fried but slowly and in low heat cooked in the grease. The fish looses its
natural gelatine into the oil, which is then mixed and whisked together until
it is dense and forms a mayo looking sauce.
This
famous recipe has its home in Vizcaya, also home to the city of Bilbao. This
recipe could also be elaborated with fresh or salted cod. Being salted cod
usually the most used in this area of Spain. The cod is served with a tomato
and choricero pepper sauce.
Choricero pepper is a
variety of red pepper that is air dried for conservation. It is usually
hydrated with warm water before cooking, where only the meaty pulp is used.
MERLUZA A LA VASCA O EN SALSA VERDE
Merluza a la Vasca Source: Desirée Piña
If Cod is
the king of Basque gastronomy, hake or merluza is its queen. Hake is,
next to cod and bonito, one of the fishes most consumed in Spain. You
can find this fish cooked in various different forms all throughout the
peninsula. Merluza en salsa verde (hake on green sauce) is a typical
hake dish to eat in the Basque Country.
This
dish is simple yet delicious and full of flavour. With some fish stock,
white wine, flower, garlic and parsley you got yourself a salsa verde. Add
some green peas and clams to take it to the next level.
MARMITAKO
If we keep putting fishes in a cast system, Bonito will be the knight in a shining armour. Bonito is basically the cousin of Tuna fish. Quite similar in the outside but definitely different in meat colour (Bonito is more pink while Tuna is usually bright read), texture and flavour.
This dish
popular amongst fishermen, is a fish stew, usually using Bonito or Tuna,
vegetables, potatoes and tomato sauce. It originated on the Bonito fishing boats and it used
to be the dish of substance for fishermen. Today, is a well known, flavourful
and aromatic fish stew made all over the Basque Country.
TXIPIRONES EN SU TINTA
Txipirón, in the
Basque Country, is a smaller and much younger squid. It is very typical to cook
it in various different ways, deep fried, grilled, stuffed and even on a stew.
Squid cooked
on their own ink may sound a bit weird and look a little bit too black to be
appealing, but the taste of fresh squid slowly cooked on a stew made out if its
own ink and delicious vegetables is just delight-full. Definitively one you do
not want to miss!
CARRILLERAS AL VINO TINTO
Carrilleras al vino tinto, Restaurante Kukuarri, San Sebastián. Source: Desirée Piña
For all
those meat eaters out there, this one is the catch for you. Carrilleras or
veal cheeks (can also be pork cheeks) are slowly cooked on a red wine and meat
stock until it becomes so tender that it melts in your mouth. This is
definitely not the most traditional dish but for sure one of the most loved
ones by the foodies out there and one that has become popular in the last few
years.
ALUBIAS DE TOLOSA
Legumes are a very important food and source of nutrients in Spanish cuisine. All throughout Spain you will find different types of dishes, usually soups or stews, made with legumes. There are dishes made with all different kinds of beans, lentils, garbanzo etc…
Alubias de
Tolosa is the most typical legume or bean dish found in the Basque Country. What
makes this dish special is the type of been D.O. de Tolosa, which are only
grown in this area of the country. The dish is a creamy, flavourful bean soup
that it could be eaten on its own for a vegetarian
version or it can be accompanied by some meat called sacramentos:
usually pork, morcilla(blood sausage) , costilla (ribs), chorizo,
rabo de toro (oxtail).
PORRUSALDA
Simple, delicious and perfect for a cold rainy day. For all those vegetarians out there this is a perfect dish for you. This leek – potato soup is nothing far from bland or boring.
TXAKOLÍ
If
you have been to Spain or even read a little bit about it you would know that
Spaniards love their wine. Txakolí
is a type of fizzy white wine elaborated in the Basque Country.
Txakolí is a dry,
slightly sparkling white wine. Usually created in coastal towns, with the salty
ocean breeze dancing with the crops, making the wine high in acidity. Its
natural semi fizzy texture makes this drink a Basque favourite to enjoy with a
nice meal.
PANTXINETA
Pantxineta, Restaurante Kukuarri, San Sebastián Source: Desirée Piña
We
could not finish this article without a dessert. Pantxineta is a typical
dessert of the Basque Country. It is a sandwich like cake made out of puff
pastry stuffed with pastry cream and
almonds.
Everyone loves a good taco, right? I know I certainly do.
And specifically, I am a sucker for a good shrimp taco. There’s something about
the combination of the delicious taste of buttery, browned shrimp and the
fresh, raw ingredients of a taco that just explode with flavor when wrapped in
in a little tiny tortilla. I’ve done my fair share of taco eating, and because
of that, I have gone home wishing there was a way to recreate (or at least try
to mimic) the masterpieces of taco I have found in restaurants.
I’ve tried to do this recreating process by paying attention
to the fresh ingredients and toppings on tacos that are unique and you wouldn’t
necessarily find in a chain taco restaurant like Taco Bell, for instance. I
personally like tacos better when they aren’t weighed down by heavy greases and
or overpowering flavors of meat. This is why I find that shrimp is a great,
fresh tasting filler meat in a taco.
My recipe for fresh shrimp tacos is pretty simple, and the
only actual cooking process it requires is the preparing of the shrimp, which
if you’re not familiar with, is actually pretty simple, too. I like to wait
until last to prepare the shrimp, because raw shrimp actually only takes about
two to three minutes to cook fully when you cook it in a pan on the stove.
First, I prepare the rest of the ingredients for the tacos.
As many flour tortillas as you desire (small
size to pack the flavor)
Fresh kale, rinsed and broken into smaller
pieces
Fresh cilantro, rinsed and broken into smaller
pieces
A variation of pico de gallo salsa, chunky and
with the juice drained off
Avocado, peeled and sliced into thin pieces
Some type of cooked rice. I prefer white rice or
long grain rice because the flavor is mild and doesn’t get in the way of other
strong-tasting ingredients
The first thing I will do is get out a pan, spray some kind
of cooking oil in it lightly, let it get hot, then plop the tortillas in it and
let them lightly brown on each side. Set the tortillas aside. Next you want to
get all of your toppings out and ready to use on your finished products. Put
the rice and salsa in bowls, and set out the kale, cilantro, and avocado
slices.
Now, you’re ready to cook your shrimp. You want to buy
fresh, raw shrimp that is peeled, de-tailed, and de-veined. This expedites the
whole process and makes it a lot less messy. You don’t have to worry about
thawing the shrimp and it tasting rubbery. In order to cook the shrimp, simply
melt some butter in a pan in throw in some seasonings of your choice (I like
Cajun, garlic, or Old Bay seasonings) and put the shrimp in on a medium-high
heat. You want to let it turn pinkish brown, which will be about one to two
minutes on each side.
Then, voila! You have all the ingredients you need for
delicious shrimp tacos. The last step is to fill up your tortillas as per your
desire!
Khaar is
one of the most popular and quintessential preparation of households of Assam.
The recipe got its name from the main ingredients that are used in the
preparation which is basically an alkali made by burning banana trees/trunks
from which ashes are obtained. These ashes are then decanted and filtered into
a dark wood-brown liquid called kalaa khaar or banana ash extract. It is served
as a second course of the meal following a bitter mustard leaves fry. Khaar
helps in digestion and has other medicinal properties such as countering
acidity and can also be used as an anti-dandruff. Khaar is very versatile as it
can be used with many ingredients and vegetables. It can add variety to the
meal while adding its own unique flavor. It is suggested not cook khaar in
copper lined utensils to prevent the any reaction of the alkali with the metal.
Refreshing
Appetizers
Before
every meal it is refreshing to have a drink, which cleanses the palate. A very
old tradition is the serving of horitoki punch. Horitoki or seelikha is a
bitter fruit which helps in digestion and hence the punch is both refreshing
and works as an appetizer. Usually seelikha is served during festival before
the main prasad or ritual offering. It is cut into small pieces and served. But
nowadays, it has seen new trend of soaking seelikha or horitoki in water for
few hours and chilled. The water takes the flavor of the fruit and can be
served both chilled or at room temperature. A refreshing drink in summers, it
is also served in weddings to welcome the guests. This culinary trend is fairly
new and mostly started by professional culinary college students during their
annual food festival in the region.
Bamboo
shoots
Bamboo
shoots are a delicacy in Assam. The soft tender parts of the shoot are soaked
in water for few hours and drained, before using them in any dish. Bamboo
shoots or even cane shoots add a zing to the dish and goes well with fish.
Shoots are either served as chutney with steamed or spit baked fish or fry
together with potatoes. Adding bamboo shoots has seen a renewed trend in recent
times with many recipes incorporating the tang of the vegetable. It can also be
had with meat such as pigeon and duck while not adding them directly to the
curry. Bamboo shoots are also pickled and stored lending to its quality as an
all-season ingredient. Sometimes, people like to have just the bamboo shoot
with little pepper and chilli with rice. Bamboo shoot as a culinary trend of
the region has a long future.
Article by:
Ajitesh Shankar Das
Check out the complete recipes in the book: A Book of Gourmet
Cooking by renowned culinary expert Jyoti Das Bardoloi.
The
Basque Country is not a very popular place for street food. Why? Because
they have Pintxos to make up for it. A pintxo is a
slice of bread with a small portion of food
on top. It differs from a tapa because it is larger in size and it has
to be ordered and paid for, whereas most tapas
are complementary
with your drink.
Nonetheless, the pintxos
scene has escalated to a very high gastronomic level. What used to be just food
on a piece of bread is now small portions of traditional dishes. Most pintxos
bar will have a huge variety of pintxos already prepared for you at
the bar but also a menu with a list of hot pintxos that can be ordered
and prepared for you at the moment.
Barra de Pintxos, San Sebastián, Basque Country Source: Desirée Piña
Basically,
Pintxos are a
mini version of a dish for you to taste. Which is great because there is space
in your belly to try all different types of traditional dishes. If you ever
find yourself in the Basque Country you HAVE to go on a pintxos tour. It’s
the perfect way to try different local dishes in just one afternoon.
Barra de Pintxos, San Sebastián, Basque Country Source: Desirée Piña
Pintxos
bars
usually have a huge variety of pintxos just chilling at
the bar. Grab a plate, serve yourself as much as you want, pay and eat!
If
you really
want to indulge yourself on Basque delicacies, try having a look at the menu and ordering hot pintxos
that are cooked
right at that moment.
Gilda, traditional Basque pintxo Anchovies, Olives and guindilla peppers Source: Desirée Piña
Now,
grab your squad, head bar hoping and try all the different varieties of Pintxos
available in the Basque Country!
Pintxo de Txangurro, San Sebastián, Basque Country Source: Desirée Piña
Here
is a small guide of the best Pintxos bar in San Sebastián,
capital
city of Guipúzkoa
and home to many Michelin star restaurants.
Pastel de Pescado, Restaurante Kukuarri, San Sebastián, Basque Country Fish Cake Source: Desirée Piña
Head to La
Cuchara de San Telmo, a very small and narrowed bar that fills up
pretty quick. This bar is one of the oldest in town and home to various of the
best Basque cuisines. This bar gets
packed quickly ( so, get there early) and it could be hard to order and find a
place to eat. But its all worth it! It
doesn’t have pre made pintxos in the bar, like most others, and you have
to order all the pintxos which will be made to order.
Everything
here is amazing but you must have the Cochinillo (slow cooked suckling
pig), Foie plantxa (duck liver), and the Carrilleras al Vino Tinto beef
cheeks in wine sauce.
Source: Desirée Piña
Heading
downwards on the 31 de Agosto street, just a few steps after La
Cuchara de San Telmo you can find Restaurante Gandarias, one of the
oldest and well known restaurant sin San Sebastián. Here you can indulge a nice
Basque meal at the restaurant, taste their delicious pintxos at the bar
or order some hot pintxos on their menu. You can have a nice drink of
Txakolí with a Gilda. Their Pintxo de Txangurro (king crab), is a must.
And do not forget to order the pintxo de
txuleta (grilled aged piece of steak on a bread) and some of their famous brochetas or skewers.
On the same
street you can find A Fuego Negro, a more modern and lively bar that
takes pintxos to a whole other level. Their cuisine is a little less
traditional, a bit more expensive but also, more avant garde. You must
try the Black Rabas, Olives with Vermouth and Bonito-watermelon tartare. The
mini Kober burger is a yummy classic as well!
Head to
Atari for some delicious pintxos that will be awaiting for you at
the bar. For some extra hearty and hot food order some yummy fried calamari and
patatas bravas to share with your mates. The charred octopus is to die
for.
Head to its
sister bar, Sirmiri, next door for some international (fusion) pintxos
and delicious cocktails. Their vegetarian croquetas are unique and
flavourful. Don’t forget to order the steak tartare and the Pan
Bao. If you are travelling in a pack do not hesitate to share
their home made Nachos.
For
fancier pintxos head to Casa
Urola and try the pintxo de viera or
scallop or the grilled octopus. This bar is known for using high quality and
seasonal ingredients. Meaning, that the menu usually changes within the
seasons. Do
not forget to share the local, seasonal mushrooms!
Setas de temporada, Casa Urola, San Sebastían, Basque Country Source: Desirée Piña
Mendaur, is known for its wide variety of pre made pintxos but do not hesitate to order the Tako Talo, a sort of soft Taco filled with fried Begiundi (big calamari) and alioli.
If you want get out of old town for a while, head to the city center to Bar Zazpi and try the oxtail ravioli, beef cheeks, and the fried artichokes with Romescu sauce.
Pintxo de Rabo de Toro y Foie, Bar Zazpi, San Sebastián, Basque Country Source: Desirée Piña
We can’t end this
article without some sweet desserts. Head to La Viña,
for the best oven baked Cheesecake you will ever have. NO JOKE!
Eating in college is hard. Period. Whether it comes down to
cost, accessibility, or time, most college students would concede to the fact
that when you’re going to school nearly full time, it can feel totally
overwhelming to make ends meet for food three times a day, every day.
I just graduated college, and like many other students, I am
aware of and familiar with the struggle. For the majority of my college career,
excluding the year I spent in the dorms savoring the endless bounty of a
university-sanctioned meal plan, I have been supporting myself on my own. And
when you support yourself on your own in college, this means you probably have
to get a part time job to even afford groceries each week. On a college budget,
eating out each day, or even each week, almost feels like it’s not even an
option.
This is why I am a firm believer that every college student
should be equipped with a few simple cooking skills. Cooking abilities are kind
of like types of foods in that you only need a few staple items to get you
going on the right track. If you can successfully learn the basics of cooking,
then you will already feel comfortable enough to buy groceries and cook them,
thus saving you a world of money that you would otherwise lose to eating out
all of the time.
SOURCE: Pixabay
I suggest learning how to cook a few easy foods each for breakfast, lunch, and dinner. At breakfast, knowing how to cook eggs is a must, because they are so cheap, so easy, and so quick. You can generally buy a carton of eggs for around one to three dollars, and you usually don’t have to worry about them expiring too quickly.
SOURCE:Pxabay
Fried eggs are probably the easiest because you just need to lightly grease the pan, let it get hot, and drop the eggs in for about three minutes. And voila. You have healthy breakfast protein at your fingertips. Bagels are also a great breakfast staple, because cooking them is as easy as dropping them in the toaster. You can buy them in bulk for cheap, and they stay good for a while.
SOURCE:Pixabay
When it comes to lunch and dinner, the cooking level of difficulty will increase a little bit, but there are still some easy options.
SOURCE: Pixabay
Rice is a great choice, because cooking it is as easy as soaking it in hot water for a few minutes first, then letting it simmer in boiling water until it becomes fluffy and moist. There are so many types of rice you can buy, and you can even find cheap box-made rice that comes with seasoning.
I also suggest learning how to boil pasta and to find a few
sauces or pasta toppings that you like, because pasta is accessible to make,
inexpensive, and can be healthy if you buy veggie pasta or whole grain pasta. The
last item I suggest learning how to make in college is chicken, if your diet
allows it. Knowing how to fry chicken in a pan or how to bake it with a few
simple seasonings can really enhance your grocery diet because, while pastas
and grains are filling, having some easy to prepare meat in your diet will keep
you satisfied.
It doesn’t have to be hard to survive on a college budget,
and more importantly, it doesn’t have to be hard to learn how to cook. Just
stick to a few simple cooking techniques at first, and then you can increase
the difficulty level and really get creative!
Kolkata – our “The City of Joy”, the
ancient British Capital of India offers our taste buds a beautiful array of
various kinds of mouth-watering cuisine. The city is termed as the “King” when
it comes to its Street Food which is a contribution by the various rulers
through history. It is said that the primary contribution to Street food is by
the Marwari’s (king of chaats) and Chinese community who migrated in the late
18th century.
Let me take you on a mouth-watering and
blissful journey through the Street Food capital of India.
Jhaal Muri:
Jhaal Muri SOURCE: Wikmedia Commons
The first name that pops into one’s mind when the name Kolkata is mentioned is “Jhaal Muri”; a mixture of puffed rice, onions, tomatoes, cucumber, coconut pieces ,coriander, peanuts, green chillies with a dash of special “muri masala” and lemon juice.
Kati Rolls:
Kati Rolls SOURCE: Wikimedia Commons
It is rightly said that “necessity is the mother of all inventions”.
According to hearsay the
British rulers refused to touch the kababs from the skewers (kati) directly
because of which flat bread was served on the side. Over time the flat bread
was filled with the kabab (mutton /chicken/meat) pieces, onions, green chillies
and sauces and thus the Kati Roll was invented. The Kati roll has been adapted in
various forms across the globe as one of the favourite “On the Go Snack”.
Kheemar Doi Bara:
SOURCE : Wikimedia Commons
This unusual recipe is said to be an original Thakurbari (Tagore Family) recipe documented by Purnima Thakur who married into the Tagore family, and inherited one of the cookbooks of the family. It is a combination of minced meat balls which are fried and then dropped into sweetened curd which is flavoured with subtle spices.
Puchka:
Puchka SOURCE: Wikimedia Commons
Pani Puri, Golgappe, Dahi ke Batashe are the different names that this street snack is called in various parts of India. Originally from Kolkata this is a crunchy deep fried hollow piece of dough which is filled with spiced potato and dipped in spicy tamarind /raw mango water. This snack is quite a mouthful of flavours and personally I can eat this at any point of time during the day.
Aloo Dum & Luchi / Radha Ballavi/ Dal Puri:
SOURCE: Wikimedia Commons
These are variants of a simple potato curry served with deep fried flattened breads which maybe plain or filled with lentil stuffing. This snack serves as a wholesome meal for any local Bengali and is most commonly found in the commercial areas of the city.
Telebhaja:
Telebhaja SOURCE: Wikimedia Commons
Various kinds of vegetables dipped and coated in gram flour batter, deep fried and served with bhaja masala and green chillies; Telebhaja, as sinful as it sounds is available at every street corner of the city. Aloo Chop (spiced potato), Beguni (eggplant), Fuluri (plain gram flour), phulgobi (cauliflower) are just to name a few variants of the Telebhaja that have to be tried. I personally eat it with puffed rice and green chillies –the Bengali way.
Ghugni-Chaat:
Ghugni Chaat SOURCE : Wikimedia Commons
A popular and filling street snack which is basically boiled and flavoured dried yellow peas served with onion, green chillies, coriander, sweet tamarind chutney, green chutney and a dash of lemon juice. This chaat is can be customized according to an individual’s taste and has been adapted across the country in various forms namely Ragda Patties (Mumbai), Aloo Tikka Chaat (Delhi) etc.
Dimer Devil / Devil’s Eggs :
An excellent side dish for alcohol lovers , this is boiled egg wrapped with a spiced potato paste ,covered with bread crumbs and deep fried , served hot with onions and green chillies. Rightfully called the Devil’s Eggs as they are delicious and sinful to eat.
Peanut Chaat:
This is not mentioned as a famous street food of Kolkata at many places but one of my favourite childhood memories are around this spicy mixture of peanuts, green chilli chutney, chopped onions, and coriander and lemon juice. This is available at all the Ferry Ghats (Jetty) stations across the Ganges River at least the Ghats are where I tasted them!
Chinese / Tibetan Snacks:
As mentioned earlier the Chinese who immigrated to Bengal gave birth to the “Bengali Chinese” cuisine which is now replicated across the country and known as “Indian Chinese”. The Chinese noodles which are locally called “Chowmein” are thin noodles tossed with vegetables, chicken, green chillies, soya sauce, vinegar, spicy sauces and served piping hot. The Tibetans who brought dim sums / momos-a snack which you can never get tired of eating. The dumplings are steamed or fried and served with a boiling vegetable broth and spicy chutney –a personal favourite during the chilly winter
There is still a long list
of Street Snacks like the Dal ka chilla, Raj kachori, samosas, Kulfi faluda, Dal Vada, Pav Bhaji etc. which can be enjoyed
at Kolkata and there is not shred of doubt that Kolkata is rightfully called
the “Street Food Capital” of India.
Downtown Morgantown, WV, sits just below the PA/WV border.
If you travel north about 60 miles, you’ll hit the beautiful city of
Pittsburgh, Pennsylvania. But if you stick around in Morgantown, you’ll find
that the otherwise small town flourishes into an exciting and sometimes crazy
college town. Morgantown boasts West Virginia’s flagship West Virginia
University, a university growing closer and closer to about 40,000 students.
Woodburn Hall West Virginia University SOURCE: Pixabay
Coffeehouses in Morgantown
With the bustling commotion of college-life, coffee is a must. I’ve lived in Morgantown for over 20 years and have gone to college at WVU for about three and a half years. I’ve had my fair share of trips to coffee shops, and here’s what I’ve learned coming out on the other side. There are about four staple coffeehouses within the downtown campus area in Morgantown, and they each have their charms and downsides. I’ll unpack what you need to know about these coffeehouses.
The Grind
The first coffeehouse that comes to mind when I think coffee in Morgantown is The Grind. The Grind, conveniently named for what coffee supposedly helps us do in the morning and for how we get those beans into coffee for, sits just across from WVU’s classrooms on University Avenue.
The Grind
It’s a classic in Morgantown. It’s lasted for a long time, has the same, gritty feel as it has always had, and offers a decent set of staple items in terms of coffee and food.
I would rate the prices at The Grind as so-so, because the espresso is accurately priced, whereas the drip coffee drinks are a bit expensive, such as iced coffee and house blend brews.
The Grind
The breakfast and lunch sandwiches are delicious and house-made, so I would rate the food as great. The atmosphere at The Grind is kind of constricting, if you don’t like small spaces.
The only seating areas are pretty small with tiny tables, and it is often darkly lit inside the shop. The lines are usually crowded, and you can usually find a mix of students, professors, and businesspeople inside. It definitely has a quick-paced, urban café feel, and if you like people-watching, then the window bar is perfect (if you can find a seat). The Grind is a classic stop in downtown Morgantown, and even if it doesn’t become your regular coffee stop, it’s still great for a first time. (Try the dirty chai latte.)
It’s a classic in Morgantown. It’s lasted for a long time, has the same, gritty feel as it has always had, and offers a decent set of staple items in terms of coffee and food.
The lines are usually crowded, and you can usually find a mix of students, professors, and businesspeople inside. It definitely has a quick-paced, urban café feel, and if you like people-watching, then the window bar is perfect (if you can find a seat). The Grind is a classic stop in downtown Morgantown, and even if it doesn’t become your regular coffee stop, it’s still great for a first time. (Try the dirty chai latte.)
The next coffeehouse that I think of that screams Morgantown is perhaps the most popular by all demographics – students, locals, professors, businesspeople, etc. And that café is theBlue Moose Café. The Blue Moose is another Morgantown classic, and it used to be known for its old, checkered floors until it recently got remodeled. It’s still beautifully decorated with draping plants, flowers, and succulents, though, and these little touches are what most people like about it.
I would rate the atmosphere the best out of all four coffeehouses, because there is generally enough space and seating, the crowd and staff are friendly, and it’s well-lit with good music. The only downside to the atmosphere would probably be that their wifi network is usually hard to connect to. The menu is extensive, the food menu is delicious, and the prices are moderately set. The Blue Moose sometimes even hosts poetry or music events and is well involved in the Morgantown art scene.
Quantum Bean
If you go across the bridge right next to the Blue Moose Café, you’ll end up in the sunny, friendly neighborhood of South Park, which is mostly made up of students and professors. It’s a beautiful, historic neighborhood with friendly people, and at the top of Kingwood Street, you’ll find the relatively new coffeeshop called Quantum Bean. This coffeeshop was just finished at the beginning of the summer of 2018, and it’s a little fancier than some of the other coffeeshops in Morgantown.
Since it’s new, independently owned, and they roast their own coffee, I find that the prices are a little outrageous, and there aren’t many choices on the menu.
Quantum Bean
For a professor or the wealthier crowd, it’s a good stop, but even their specialty espresso drinks are overpriced. The coffee here is also very strong, but this might be perfect for you if you like your espresso that way.
Quantum Bean
But one solid about Quantum bean is that they are always friendly and are always bumping great music.
The last coffeeshop I’ll mention is kind of an exception because it’s really a university coffeeshop. It’s called Eliza’s, and it’s located inside the university’s main downtown library. Because of this, the hours are a little wonky, and it usually isn’t open during the summer. The best thing about Eliza’s are its prices, which are always decent and affordable. The coffee isn’t the best when it comes to espresso, but it’s a go-to when it comes to simple drinks like iced coffee of drip coffee. They also serve really good prepared salads, sandwiches, and sushi. It’s great if you’re in a rush and don’t have much to spend.
There are a lot of coffee options in Morgantown, but I think
these four are probably my favorite. They’re all worth trying out at least
once.
