Although we try our best to measure and weigh our ingredients, we´re kids, so most of the time, we are guestimating, tasting and praying…for those who want to know how we pulled it off, here are the recipes:
Day 1 Japan
Gyuniku Teriyaki with Soy Beans
Teri means shiny and yaki means grill, so this basically tells you how the meat should look and be cooked…
- Light soy sauce 6 tbsp
- Sake (or mirin/ dry sherry) 6 tbsp
- sugar 2 tbsp
- sesame seed oil 2 tbp
- Dashi (or water) 4 tbsp
- cornflour 1 tsp
- sugar 1/2 tsp
- 1 clove garlic – crushed
- Ginger juice 2 tbsp
- Black pepper to taste
Beef steaks (or chicken -whatever meat you wish to yaki). Mix all the ingredients 8-10 well by crushing the garlic with the ginger juice and 1/2 tsp sugar together well (set aside for at least 30 min) and mix the rest of marinade in a bowl and slowly simmer until smooth and slightly thick for the teri part. Cook the meat in a heavy frying pan, or better yet grill— we like our steaks rare. Cut steak in diagonal strips and then spoon over sauce. For the bean sprouts, we simply sautéed it in some of the teriyaki sauce.
- Flour 1 cup
- Beer 1/2 cup; ice cold
- Ice cubes about 5
- pinch of bicarbonate soda
Mix all ingredients together and then begin frying all the cold meats, veggies at once.
- Mirin or dry sherry 3 tbsp
- Light soy sauce 3 tbsp
- Dashi 1 cup
- Ginger grated, about 2 tbsp (this is optional)
Heat all ingredients before dipping.
Day 2 Korea
- 1 kg lean rump
- Soy sauce 1/2 cup
- Water 1/4 cup
- Finely chopped spring onions/chives 4 tbsp
- Garlic finely grated, 2 tsp
- Ginger finely grate, 1 tsp
- Sugar 1/tbsp
- Sesame seeds toasted and crushed, 1 tbsp
- Pepper to taste
Mix marinade well and add the beef slices (I semi froze the steak for EZ slicing, razor thin slices), we kept it marinated for over 1 day. Grill briefly and serve with rice, my kids liked to wrap it in lettuce cups with some Yangnyum Kanjang (bulgogi sauce— same as marinade but add Chinese bean past, 1tsp and a dash of chili sauce—to taste)
- Beef fillet cut diagonally and marinated in 1 tsp sugar, 1 tbsp soy sauce, 2 tsp spring onions, 1 tsp chopped garlic, 1 tsp ground sesame seeds, 1 tbsp sesame oil and black pepper to taste
- Carrots cut in matchstick strips
- Bamboo shoots diced
- Mushrooms cut in matchstick strips
- Onion 1, cut in fine strips
- Cucumbers cut in strips
- Spinach cooked
- Omelette cut in strips
- Korean potato noodles cooked
Soak noodles in boiling water for about 7 minutes, drain. Fry each vegetable separately, set aside. Cook meat and then with its juices, mix in vegetables, noodles and add in more fresh chives and toasted sesame seeds. Season with soy sauce, black pepper and sesame oil to taste. We skipped the sugar in this recipe.
Day 3 China
Day 4 Burma
Day 5 Singapore
Day 6 Thailand
Day 7 Vietnam
Day 8 Cambodia and Laos
Day 9 Indonesia
Chicken and Shrimp Saté
Day 10 Philippines
- Beef shanks with bones
- Chinese cabbage
- Potatoes (for boiling)
- Pork Knuckle
- Star anise
- Soy sauce
- Brown Sugar
- Lime juice
Take the pork knuckle and boil it in salted water with star anise until done. Air dry for at least 2 hours before deep frying in oil. The preparation ensures heavenly crispy skin! The sauce should be mixed to taste.
Day 11 Malaysia
Day 12 Sri Lanka
- 650g pork – cut into small chunks
- 1 onion – sliced
- 3 garlic cloves – sliced
- Small piece of ginger – chopped
- 3 teaspoons chili powder
- 2 teaspoons black pepper powder
- 1 teaspoon Sri Lankan raw curry powder
- ¼ teaspoon turmeric
- 6 – 8 curry leaves
- 1 x 2.5cm cinnamon stick
- 4 cardamom pods – split
- 4 clove – crushed
- 3 tablespoons oil
- 3 cups water
- Salt to taste
Day 18 Uzbekistan
- 1 kg (2 1/4 lb.) Lamb or mutton, from the shoulder or leg, with some fat
- 2 tbsp. olive oil
- 2-3 large onions, julienned
- 3 large carrots, julienned
- 500-600 ml (2 to 2 1/2 cups) uncooked Rice
- 1 – 1.25 (4-5 cups) boiling water
- 1 tsp. cumin seed
- A pinch of saffron or turmeric
- 3 tsp. salt
Sauté the onions in a heavy covered pan over low heat. This is where you’ll find many differences in technique: some cooks like to brown the onion to give more flavor to the rice and cooking oil.
Cut the lamb into small cubes; sear it with the onions and cook gently until done. Watch that it doesn’t stick to the bottom. If necessary, add a little water, but no more than 60-100 ml (1/4-1/3 cup) at a time until the meat is tender. Season with salt and pepper. Drain and keep hot.
Meanwhile, rinse the rice in several changes of water: this is the secret to obtaining fluffy distinct grains of rice and a plov with a nice texture; otherwise it will be heavy and sticky.
Add the carrots to the zirvak – the name given to the oil-onion-meat mixture - and cook for about 10 minutes. Drain and set aside.
Sprinkle the rice into the zirvak. Shake the pot to mix and allow the grains to be moistened with the liquid. Add the spices. Pour in the boiling water. The water should cover the rice by about 3 cm (1 1/2″). Bring to a boil. Reduce the heat, cover and cook over low heat for 20 minutes or until the rice is cooked.
Place all the ingredients in the kazanchik without mixing. Let rest for about 10 minutes with the heat off. Serve hot.
Day 19 Kazakhstan, Kyrgyzstan and Tajikistan
- 3 1/3 cups all-purpose flour
- 1 cup water
- ¼ cup milk
- 1 egg
- 1 teaspoon salt
- 2 tablespoons olive or vegetable oil
- 3 cups ground lamb
- ½ cup chopped cilantro (may be substituted with parsley, but it’s more Georgian with cilantro)
- 3 finely minced garlic cloves (or more, depending on your garlic preference)
- salt, black and red pepper to taste,
- 1 teaspoon (or to taste) of hot sauce
- ½ cup water
Mix together in a bowl and place to the side.
Cut dough into portions about the size of a large walnut. Roll evenly on floured surface into a round “tortilla” about 7” diameter and 1 mm (0.03”) thin. The dough must have no cuts, stretches, or gaps in it.
Place about 2 full tablespoons of filling on one side of the circle (do not let the meat touch the edges, or they will not stick together), fold the other half of the circle over to form a “half-moon” shape, and pinch the edges firmly together. Make sure you close the cheburek tightly and hermetically, and don’t leave too much air in it. Fry in oil until golden brown and crispy.
Day 20 Azerbaijan
- 2 pounds (900g) boneless or bone-in lamb (such as breast, shoulder or leg), cut into medium size serving pieces (substitute with veal)
- 6 tablespoons unsalted butter
- 1 large onion, peeled, cut into half lengthwise, then thinly sliced crosswise
- 4 cups blanched and shelled chestnuts
- salt, to taste
- ground black pepper, to taste
- 1/8 teaspoon saffron threads
- 2 tablespoons water
- 2 cups pomegranate seeds (preferably a tangy variety)
Put the meat in a medium saucepan and fill it with water, enough to just cover the meat. Bring to a boil, then reduce the heat to medium and cook until the meat is no more pink inside, about 20 minutes. During that time, with a slotted spoon, skim off the froth that may surface to top. Strain the meat through a fine-mesh strainer, reserving the broth (you will need some of it later). Put the meat on a separate plate.
Meanwhile, heat the butter in a medium saute pan over medium heat. Add the onions and saute until light golden, about 10 minutes. Add the meat to the onion and cook together, stirring frequently, about 20 minutes (the onions will almost melt down).
Add the chestnuts to the meat. Using a mortar and pestle, powder saffron threads (you should obtain about a pinch of powder), then dissolve the powder in 2 tablespoons hot water. Add the saffron-water along with 1 cup reserved broth to the pan with the meat. Season with salt and pepper, to taste.
Cover and cook stirring occasionally (too much stirring may break the chestnuts) for about 30 minutes, or until the meat is fully cooked and the chestnuts are tender (they must hold their shape). If you are going to serve immediately, add the pomegranate seeds, cover and simmer over for 5 more minutes. If you are going to serve later, add the pomegranates just before serving and cook briefly. Transfer to a serving bowl and serve with bread or as a topping to rice pilaf. Nush Olsun! Enjoy!
Day 22 Azerbaijan & Georgia
|1½ pounds||Beef chuck boneless cubed 1/2″|
|3 tablespoons||Olive oil|
|¾ cup||Beef stock|
|3 eaches||Onions chopped fine|
|2 teaspoons||Tamarind concentrate|
|2½ tablespoon||Tomato paste|
|½ teaspoon||Paprika Hungarian hot|
|¼ teaspoon||Fenugreek ground|
|¾ teaspoon||Coriander seeds crushed|
|1 teaspoon||Tarragon dried|
|Salt to taste|
|1½ teaspoon||Black pepper freshly ground|
|3 eaches||Garlic cloves minced fine|
|3 tablespoons||Cilantro leaves chopped|
|¼ cup||Walnut pieces finely chopped|
|1 tablespoon||Sugar or honey|
8 chicken drumsticks or 8 thighs or half and half 2 1/2 pounds
4 garlic cloves or more
1 tbsp oil
1/2 cup cider vinegar
1/2 cup soy sauce
1 tsp black peppercorns
1 bay leafPat chicken dry. Coarsely chop garlic. In a 12 inch skillet heat oil on medium heat and brown chicken in 2 batches. Transfer chicken to a plate.Pour off all but 1 tbsp fat from skillet, cook garlic until golden. Add vinegar, soy sauce, peppercorns, bay leaf and chicken, with any accumulated juices on the plate. Simmer covered for 15 minutes. Remove lid and cook mixture over moderately low heat, turning chicken occasionally, until sauce is thicken and coats the chicken. Serve with rice.Day 52: Tavё Kosi (Baked Lamb in Yoghurt sauce)
Day 52: Baked Lamb and Yogurt (Albanian Name: Tavë Kosi)
1-1/2 lbs lamb
4 tablespoons butter (1/2 stick)
2 tablespoons rice
For Yoghurt sauce:
1 tablespoon flour
4 tablespoons butter (1/2 stick)
2 lbs. yogurt
Cut meat in 4 serving pieces, sprinkle each piece with salt and pepper, and bake in a moderately-heated oven with half the butter, sprinkling the meat with its gravy now and then. When meat is half-baked, add rice; remove the baking pan from the oven and leave it aside while you prepare the yogurt sauce:
Sauté flour in butter until mixed thoroughly. Mix yogurt with salt, pepper and eggs until a uniform mixture is obtained, and finally stir in the flour. Put the sauce mixture in the baking pan; sauté it with the meat pieces and bake at 375 degrees F for about 45 minutes.
Day 6o: Belgium – Carbonaddes de boeuf a la geuze
Pour 4 personnes
- 1 kg de carbonnades de bœuf découpées en cubes de plus ou moins 7 cm
- 1 l de gueuze
- 2 tranches de pain d’épice grillé
- 2 gros oignons
- 1 branche de thym
- 2 feuilles de laurier
- 2 cuillères à soupe de farine
- 1 cuillère à soupe de moutarde (idéalement de la moutarde de Gand)
- 50 g de beurre
- 40 gr de chocolat noir (70 % cacao minimum)
- Sel, poivre
- Eplucher, laver et émincer l’oignon
- Faire fondre le beurre dans une cocotte en fonte à feu moyen
- Faire revenir les oignons émincés et les faire fondre 3-4 minutes
- Ajouter les cubes de viande et les colorer 7-8 minutes
- Ajouter la farine pour faire roussir la viande
- Verser la gueuze et porter à ébullition
- Ajouter le thym, le laurier et le chocolat
- Poser les tranches de pain d’épices tartinées de la moutarde dans la cocotte
- Couvrir la cocotte et laisser mijoter 1h30 à feu doux
- Au bout d’1h 30, le pain d’épice doit avoir fondu dans la sauce
- Retirer le couvercle et laisser réduire 30 minutes à feu moyen. La consistancene doit être ni trop liquide ni trop épaisse mais cela dépend de votre goût.
- Saler et poivrer à votre convenance
Servir dans des assiettes creuses avec des pommes de terre vapeur et éventuellement un peu de persil plat ciselé.
Day 65: Portuguese Pato con Arroz
- 1 tablespoon olive oil
- 2 duck legs (about 1 1/4 pounds), trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 6 to 8 cups homemade chicken stock or store-bought low-sodium broth
- 3 ounces chouriço, linguiça, or dried-cured smoked Spanish chorizo, cut into 1/4-inch cubes
- One 16-ounce boneless moulard duck breast half
- 1 small yellow onion, minced
- 2 cups Portuguese Carolino or Italian Carnaroli or Arborio rice
- 1/2 cup dry white wine
- One 1/4-inch-thick slice presunto, Serrano ham, or prosciutto, excess fat removed and cut into 1/4-inch cubes
- 2 tablespoons fresh orange juice
- 1 tablespoon unsalted butter
- Minced fresh flat-leaf parsley leaves, for garnish
- 1 to 2 tablespoons grated orange zest, to taste
Want it? Click it.
1. To make the duck risotto recipe, heat the oil in a large skillet over medium-high heat. Season the duck legs well with salt and pepper. When the skillet is hot, add the duck legs, skin-side down and sear until lightly browned, about 5 minutes per side. Transfer the legs to a medium pot; drain the fat and set the skillet aside.
2. Add enough of the stock to the pot to cover the duck, bring to a simmer, and cook, covered, over low heat untl the meat is tender, 1 to 1 1/2 hours.
3. Meanwhile, sauté the chouriço in the reserved skillet over medium heat until the fat is render, about 5 minutes. Using a slotted spoon, transfer to to paper towels to drain.
4. Remove the duck legs from the pot and transfer to a plate. When they’re cool enough to handle, remove the skin, pull the meat from the bones, and shred into bite-sized pieces. Set aside. Spoon the fat from the top of the stock, and add the remaining stock into the pot. Bring to a simmer over medium-low heat and keep it bubbling gently.
5. Heat the oven to warm (about 160°F [70°C]), and slip in a cooling rack set on a baking sheet.
6. With a razor-sharp knife, score the skin of the breast in a crosshatch pattern, being mindful not to cut into the flesh. Pat dry and season with salt and pepper. Wipe out the skillet and heat over medium-low heat. Add the breast, skin side down and sear until crisp, allowing the fat to render slowly, 10 to 15 minutes. Don’t rush this–the last thing you want is a mouthful of chewy fat. Flip and sear the other side for 3 to 4 minutes. Transfer the duck to the rack in the oven to keep warm. While in the oven, the breast should reach medium-rare, about 135°F (57°C) on an instant read thermometer.
7. Drain all but 3 tablespoons of fat from the skillet, and heat over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the rice to coat, and cook until translucent around the edges, about 2 minutes. Splash in the wine and continue cooking until it’s absorbed. Add a ladleful of hot stock and cook, stirring continuously, until the liquid has almost burbled away. Keep up this rhythm of adding stock, stirring, and cooking for 15 minutes, then stir in the presunto and chouriço.
8. Add the shredded duck to the risotto and resume the ladling, stirring, and cooking until the rice moves wave-like when mounded, is ultra-creamy and tender, but offers just the slightest bit of resistance in the middle, 5 to 10 minutes more. A classic risotto has a loose consistency, meaning if you wobble the pot or bowl, the risotto will slump and spread. At least, that’s what results when the liquid has been added patiently and properly. Stir in the orange juice and butter and season with salt and pepper to taste.
9. To serve, slice the duck breast crosswise into thin slices. Divide the risotto among warm shallow bowls (simply run them under hot, hot water and dry them quickly or, if ovenproof, warm them in a low oven) and arrange the slices of breast on top. Sprinkle with the parsley and orange zest.
Day 66: Greek Moussaka
- 3-4 eggplants, about 4 lbs. total
- 1 lb. potatoes
- 1 1/2 lbs. ground beef (or lamb)
- 2 large onions, finely diced
- 2 cloves garlic, minced
- 1/2 cup red wine
- 1/4 cup chopped fresh parsley
- 1 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 1 cup tomato puree (or crushed tomatoes)
- 2 tbsp. tomato paste
- 1 tsp. sugar
- Salt and pepper to taste
- 2 cups plain breadcrumbs
- 8 egg whites, lightly beaten (reserve yolks for bechamel)
- 1 cup grated Kefalotyri or Parmesan cheese
- Bechamel Sauce:
- 1 cup salted butter (2 sticks)
- 1 cup flour
- 4 cups milk, warmed
- 8 egg yolks, lightly beaten
- Pinch of ground nutmeg
Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate.
Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking.
When eggplant is finished cooking, lower the oven temperature to 350 degrees.
Make the Meat Filling:In a large sauté pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper.
Make the Béchamel Sauce:Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.
Add warmed milk to mixture in a steady stream, whisking continuously.
Simmer over low heat until it thickens a bit but does not boil.
Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens.
Assemble the Moussaka:Lightly grease a large deep baking pan (lasagna pan). Sprinkle the bottom of pan with breadcrumbs. Leaving a 1/4 inch space around the edges of the pan, place a layer of potatoes on the bottom. Top with a layer of eggplant slices.
Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.
Pour the béchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese. Bake in a 350-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 – 20 minutes before slicing and serving.
You can make this dish ahead up until the béchamel sauce and refrigerate. Make the béchamel sauce right before you intend to bake it.
Day 67: Maltese Imqarrun il Forn
Half a kilo (or 1 lb and 1.63 oz) macaroni
Half a kilo (or 1 lb and 1.63 oz) mixed pork and beef mince
2 onions (finely chopped)
2 beaten eggs
2 tablespoons tomato paste
4 tablespoons grated Parmesan cheese
Salt and pepper
Oil (for frying)
Fry the onions until they take a gold colour.
Add the minced meat. (Optional: for added flavour, you can add a couple rashers of chopped bacon to the minced meat). Allow the meat to brown. Season with salt and pepper.
Now it’s time to mix the tomato paste with a tumbler of warm water. Pour the mixture into the pan with the meat. Cook the mixture for one hour.
In the meantime, you can boil the macaroni in salted water. The pasta need not be boiled as if it was just about to be served because it will be cooked further when you bake it.
Drain the pasta and put in a big bowl. Let it cool. Mix in the eggs and three tablespoons of the cheese with the macaroni.
As soon as the meat sauce is ready, add it to the pasta mixture and mix well.
Next, transfer everything to an oven-proof dish. (Make sure to butter the dish before you put in the mixture.) Sprinkle the remaining grated cheese and bake on medium for about half an hour. Since ovens vary, check on the macaroni when the half an hour has passed. The macaroni has been cooked well when the top becomes crunchy and turns a bit brown.
Day 68: Cypriot Pork and Coriander Stew
- 1-1/2 tablespoons coriander seeds
- 1 pound 12 ounces pork fillet,
cut into 3/4-inch dice
- 1 tablespoon all-purpose flour
- 1/4 cup olive oil
- 1 large brown onion, thinly sliced
- 1-1/2 cups red wine
- 1 cup chicken stock
- 1 teaspoon sugar cilantro sprigs,
Crush the coriander seeds in a mortar and pestle. Combine the pork, crushed seeds, and 1/2 teaspoon freshly ground black pepper in a bowl. Cover and marinate overnight in the fridge.
Combine the flour and pork and toss to coat the pork. Heat 2 tablespoons of the oil in a frying pan and cook the pork in batches over high heat for 1-2 minutes, or until brown, then remove. Heat the remaining oil, add the onion and cook over medium heat for 5 minutes, or until just golden. Return the meat to the pan, add the wine, stock, and sugar and season. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour, or until the pork is tender.
Remove the meat. Return the pan to the heat and boil over high heat for 3-5 minutes, or until reduced and slightly thickened. Pour over the meat and top with the cilantro.
Day 80 Cameroon
Ndole (Bitterleaf Soup)
- 2 cups dried bitterleaf (can substitute spinach, kale, collards, or turnip greens)
- ½ pound cooked shrimp (or one cup dried shrimp, if available)
- 1 cup natural-style peanut butter
- 1 large onion, chopped
- 2 cups water
- 2 Tablespoons fresh ginger, grated
- 2 cloves garlic, crushed
- 6 tomatoes, chopped
- 2 to 3 Tablespoons vegetable oil
- Salt and pepper, to taste
- (If using any greens other than bitterleaf, skip this step.) Soak the bitterleaf overnight; drain in the morning and press out the excess water.
- If using kale, collards, or turnip greens, wash the greens, chop them, and cook them in a pot of boiling water for 5 minutes.
- If using spinach, wash the leaves and chop the spinach.
- Heat 2 Tablespoons of oil in a large pot and add the onions, garlic, and ginger. Sauté for 3 minutes.
- Add the chopped tomatoes, reduce heat, and simmer for about 3 minutes.
- Add the greens and simmer, stirring frequently, about 5 minutes.
- Add the peanut butter. Stir to combine well, cover the pot, and continue simmering until greens are tender (about 15 minutes). If mixture seems too dry, add water, ½ cup at a time.
- Cut shrimp into small pieces.
- Cook for 10 more minutes, then add the spinach.
- Serve with rice or boiled plantains and fufu.
Day 81 Guinea Kedjenou
- 1,5 kg large chicken cut into serving-sized pieces – in Cote d’Ivoire they use older chickens for this recipe and if you have this kind of meat available, use it
- 4 small aubergines, peeled and cut into pieces
- 6 okra, cleaned and chopped
- 2 onions, chopped
- 1 – 2 hot chillies, chopped
- 4 large tomatoes, blanched, peeled and chopped
- 2 cm length fresh ginger, peeled or use 1 heaped tbsp fresh grated ginger
- 1 bay leaf
- 1 sprig of thyme
- 2 garlic cloves, crushed and chopped
- 120 ml fresh chicken stock
- 1 tbsp peanut oil
- Salt and pepper to taste
- Pre-heat oven to 160 C.
- Combine all ingredients in a large cooking pot and stir until everything is well mixed before sealing the pot with a tight-fitting lid – to make sure it’s well sealed, cover the pot with aluminium foil and then cover it with the lid.
- Place in the oven (or cook over low heat on top of the stove or on the embers of a wood fire) and remember to shake the cooking vessel every 5 to 10 minutes during cooking process – so, if it’s in the oven, you’ll just have to open the door and shake it before putting it right back in the oven for about 100 minutes – the shaking is vital.
- Take the pot from the oven and allow to rest for 10 minutes before serving with FuFu.
- If you decide to use a crock-pot, cook according to the manufacturer’s instructions, and skip the turning or shaking.
- In Cote d’Ivoire, Kedjenou is usually served with attiéké but it can be served with fufu or rice as well.