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