A sunday night hit. Substituted perch for the snapper and bay scallops for the conch
4
I believe that conch is endangered or at risk, so I am disappointed to see the NYT feature a recipe with it. Traditional cuisines are wonderful to celebrate but not worth eating yet another species into extinction.
3
You're thinking of the queen conch, which is endangered. Plenty of other common types of conch that are not and that are regularly eaten. You'll find conch fritters on plenty of south flordia restaurant menus.
15
There is a terrific gadget called Coco-Jack that lets you open both young coconuts and the hard kind. The description of grinding the coconut flesh and squeezing out the cream reminded me you could use actual coconuts rather than the canned stuff to make this like Sulma remembered. I think you have to buy the gizmo on the Internet. But it's cool and cheap.
7
A lovely, really lovely paean to how food can teach and save us. Thank you. And now I need to learn to cook Hudutu and all the rest. They sound delicious!
17
This is so beautifully written. I just made a thai dish that has coconut milk and seafood and today I am going to serve it with plantain chips, thanks to your tip!
9
"“I always had to identify as ‘other,’ ” she said, “because I wouldn’t just think of myself as black or Latino or Afro-Latino. Now I know I’ve always been a Garifuna."
It seems essential in the existence of humans to "identify" with a group, a tribe, a race. I have searched for my ancestors whose customs have been long lost in the centuries of life in the United States. This identity seems to give a sense of place and belonging. It is also part of what keeps us divided. And so it will go on.
It seems essential in the existence of humans to "identify" with a group, a tribe, a race. I have searched for my ancestors whose customs have been long lost in the centuries of life in the United States. This identity seems to give a sense of place and belonging. It is also part of what keeps us divided. And so it will go on.
17