Carballiño (literally meaning the little oak), a little town in Galicia has celebrated, since 1969, on the second Sunday of August, “La Festa do Pulpo”. This is a culinary party with an estimate of 80 to 100 thousand guests who consume around 50 thousand kilos of “pulpo a la gallega” during the event.
It is said that the festival started as the fishermen of the area were obliged to pay a tax in produce to the frays. Amongst their catch there was the octopus, plentiful in Pontevedra. With the quantities they were receiving, the frays had to commercialise it and the festival began.
The “polbeiras” or “pulperas” (women who cook the octopus) cook this animal in copper pots. The octopus has to be ‘scared’ and is introduced into boiling water for a few seconds and taken out again a few times. This technique helps the octopus keep its skin once boiled for longer amounts of time. After its boiled, the octopus is cut in slices and served with olive oil and cayenne pepper sprinkled in the top. Perfect to pair with a local brew or wine.
Surrounded by sea, Spain offers an opportunity to taste a wide variety of creatures from the ocean. Sometimes even what was once used, and still is used, as bait years later becomes a delicacy.
These fish are long, thin molluscs with shells that look like the old cut-throat razors and are sometimes aso known as razor clams. They swim vertically, in sychronised groups, with their long snouts pointing down.
Sometimes they are harvested by hand or trailing an electric cable behind a boat to struck the fish.
One of the benefits of living in a multicultural city is the opportunity to stumble across different cuisines. Especially if you know it will be good seeing the numbers of people regularly eating there. An authentic flavour of South America brought to our table on a Friday evening; washed down with some Venezuelan brew.
Venezuelan cuisine, “cocina criolla” as it is known, reflects the complex history of the country mingling European influence (especially Italian, Spanish, French and Portuguese), indigenous roots and African ancestry. This unique blend makes it a flavoursome dishes.
In our table the national dish, Pabellón Criollo, and the most famous dish, Arepas. The Pabellón Criollo is a simple dish of shredded beef or pork, black beans, white rice, and sometimes accompanied by fried plantain. Arepas are cornmeal disks that are grilled, baked or fried. Unlike in its neighbor country Colombia where it is normally eaten unadorned, in Venezuela Arepas are split open and filled with a variety of cheese and/or meats. In Venezuela, Arepas are generally eaten as snacks or as side companions at meals. For us, as a main dish.
Long summer evenings allow for time basking in the park and having a picnic. Enjoying a rare bottle of wine in which one must hand write a letter to the owner to get some of his produce. Local sausages and cured meats and cheese from around Europe. This is the reward and the celebration of the end from enduring months of bad management and borderline bullying behaviours.
There is always foreign food aisles in groceries. And generally they are pretty average. Once in a while they are good. Though there is always an aisle in a grocery store that reminds you where you are…
Three kilometers away from Noosa and its gazillion tourists, Noosaville takes full advantage of its riverfront location with relaxing foreshore and leisurely aquatic pursuits. Running, walking and bike riding are popular activities along the riverside walkways; so is people watching or dining whilst sitting on the public benches. You might even see a boat go adrift. Early mornings you can be woken up by the colourful local and loud rainbow lorikeets with their morning calls.
Noosaville’s location makes it a perfect place to stay away from the crowds. Though it is possible to join them with the ferry service. A river cruise which includes commentary about the local history, wildlife, what to do and the homes along the river. Other more popular destinations are the nice restaurants with stunning river views and degustation menus with matching wines. Indulgence for an Easter Saturday afternoon!
Today’s post is about choices… because selecting one thing, means you might be giving up another or several.
But what I believe is most important is to choose what is right and what makes us the happiest. Because in the end, it will be the choices that we made that we will see when we look back.
I have a savory tooth. It is a fact that I love snacks. And for the first time I see microwave pop-corn served in an actual container, in the comfort of my home.
Plus because it is in my home, I can have them with lime, chili and spicy sauce.
I was debating what my post should be today. I expressed out loud my concern that most my posts had been about food, to which I got the response: “but you like food”. It is true. I do like my food. So here it is Magwinya – or fat cakes.
These are the African donuts but they are not sweet. In fact they are commonly eaten with pickled mango or even with fries and spicy sauce for breakfast!
A fried sweet(ish) cookie… A sort of biscuit sort of snack. Not completely sweet but leaning more towards that side. Known around Africa by different names. Bought by me at a Nigerian food place.