theworldfrommykitchen

My Global Food Challenge

Burkina Faso

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burkina faso-flagGinger confit? Not having any formal training and learning as I go, I have heard about, but never made, duck confit. But ginger confit, was this a condiment or a method of cooking?

Confit comes from the French “confire” (to preserve), and was originally a way to slow cook foods like meats, fruits, and vegetables, and store in the sugary or fatty liquid to to form a barrier to bacterial growth. I recently learned that there is a big difference between barbecue and grilling (I probably watch a little too much “Chopped” on Food Network), and I believe the same analogy had been made between confit and deep frying, a matter of time and temperature. Low and slow, with the fat temperature between 190 and 200 degrees F.

So maybe it is just semantics, preparing a ginger “confit” to confit the chicken.

Additions/Omissions:  Always on the lookout for good substitutions for fish sauce (see link below for recipe)

Taste Test:  Very good

Zip Facts about Burkina Faso:

  • Formerly Upper Volta, named for the headwaters of three waterways, the Black, White, and Red Volta Rivers, Burkina Faso gained independence from France in 1960
  • Burkina Faso is second to South Africa in its production of GMO crops. As a landlocked country south of the Sahara Desert, drought is a major concern
  • In the Moore language, the country’s name means “Land of Incorruptible (or Honorable Men”)
  • Fertility rates in Burkina Faso are very high, Burkinake women average six children which has increased the population drastically in the last century
  • Africa’s most prominent film festival, the biennial Fespaco is held in Burkina Faso

Burkina Faso HarounaHarouna Ouédraogo

http://harouna.centerblog.net/4.html

Link to Recipe: https://theworldfrommykitchen.wordpress.com/burkina-faso/

Link to Map:  https://theworldfrommykitchen.files.wordpress.com/2015/02/recipemap-africa.pdf

450px-Burkino_faso_1998_railways_sheetlet_I

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