Aubergines – or eggplants for our American friends – are a prominent vegetable in Calabrian cuisine. In my childhood and youth hardly a day would go by without melanzane on our dining table. In winter we would eat those laboriously prepared for preservation by my mother during September/October. In summer she would cook them freshly … Continue reading
Category Archives: Cookery
‘The Taste of Egypt’ by Dyna Eldaief – recipe extract: Okra, Lamb & Tomato Stew
Bamya | Okra, Lamb and Tomato Stew Okra, which is also known as ‘ladies’ fingers’ is a small member of the mallow family, which also includes hollyhocks and hibiscus. The edible part is a thin, green vegetable pod containing small white seeds arranged in vertical rows. It is rich in nutrients, high in antioxidants, very … Continue reading