5 months ago

Taste of Schenectady and Beyond FALL 2017

People are fascinated with African culture and cuisine—as well as the West Indies. African culture and dress has become popular around the world, and at Breakthrough African Market you will find a plethora of Dashikis, Laces (materials for making African clothing), hard to find spices, palm oils and coconut oils, dried poultry and smoked catfish and other smoked and dried fish, and smoke-dried poultry, and bones for soups and stews, frozen fish: poultry, and fresh-frozen goat meat, goat meat with skin, tripe, cow foot, meaty oxtails, dried fish flakes and dried West African various leaves, etc., etc. This issue is dedicated to the world of African and Caribbean cooking that has never been featured at length in any of the magazines and newspapers in our region. Check out the recipes and panoply of dishes that you can make to savor the flavor of this ancient and rich cuisine that has shaped civilizations, empires, culture, home cooking, and the world's palate for all things food.


10 • Vol. 3 • No. 1 Colombian Arepas con Queso —the outside cooks slowly until crisp, while the cheesy middle stays tender. In Venezuela and Colombia, arepas take the place of bread, and areperias (small snack shops serving only arepas) are as common as bagel shops here. On Season 4 of Throwdown with Bobby Flay, Iron Chef Bobby challenged Maribel Barrios and Aristides Barrios, NYC restaurateurs who hail from Venezuela, to a throwdown featuring their house specialty, arepas, which are delicious grilled cornmeal patties. I was introduced to making arepas 20 years ago by my first wife, who was born in Colombia, South America. I laughed when I saw Bobby making arepas. Ingredients 1½ cups GOYA® Masarepa 1½ cups warm water 2 oz. white cheese, grated 2 tbsp. milk Pinch of salt Directions Combine the corn flour, water, cheese, milk and salt, mixing thoroughly. Let mixture stand for five minutes. Form 18 disk shaped arepas, each about 3 inches in diameter, 1/4” thick. Heat a griddle on low heat and cook the arepas in batches until golden brown on each side. Serve with Chicharrones—see