VOLUME 1 - Kilimanjaro Foods

peppercorns, parsley, & salt & cook over moderate heat for 5 mins.
Add salmon & cook for 10 mins. Remove salmon & cut it into 1-inch
cubes. Discard bones. Strain broth & discard flavorings.
2. Mix onions & flour together. Heat oil in a pan, add onion
mixture, & stir for 1 min. Cover pan & cook over low heat for 5
mins. Add fish broth, walnut paste, coriander, oregano, hot chili,
dill, parsley, celery, & tomato paste. Mix & cook low heat for 15
mins. Add fish cubes & cook for 5 mins more. Serve hot,
garnished w/a
little chopped dill in each of soup plate. Serves 8 to 10.
Romee (Cornmeal Mush)
Servings
c white (or yellow),Instant
-cornmeal
c water,cold
When did corn travel from Valley of Mexico to Georgian? It had to
have been after Spanish conquestin sixteenth century, along with
tomatoes & peppers. In any event, Georgians incorporated it into their
cooking & unseasoned mush is eaten with sharply seasoned meat
dishes such as Setsamandi (see GEORGIAN.023)
1. Mix cornmeal & water together in a solid-weight metal pan and
bring to a boil. Reduce heat to low & cook, uncovered, for 40 mins.
Stir mixture now & then. When ready meal will have absorbed water
&
mush will be firm enough to slice, yet moist enough to have a smooth
consistency.
Serve hot while still in pan by scooping of slicing out serving
portions.