Why hobbit food you ask?

Have you ever wondered what hobbits eat? This question never occurred to us until one Sunday night where we used left over boiled, mashed up tubers to cover a hard boiled egg. We took this concept from a Guyanese dish known as Egg Ball. Which really is a hard boiled egg covered in a single root called cassava. After we fried up these tuber balls and were sitting down to devour them Tony said, "Sara, you cook like a hobbit and it's awesome" which then turned these tuber balls into hobbit balls. This also got us thinking, "what else have we cooked that's been inspired through the use of local ingredients and cuisine?" From this our blog was born. But if you're actually looking for foods that hobbits eat you won't find them here. But we do hope you enjoy our creations!

Tuesday, June 8, 2010

Black Bean Mango Salad

This one is a gem. It's fresh, clean, and really healthy. In a culture where greens are usually pressured/fried/cooked to non-existence and fruits are a rarity on the table this one is a beacon of hope, and I am pretty sure that if a Guyanese saw this on our table they'd look a bit askance at it. Granted it wasn't a Guyanese recipe to begin with; rather it was an adaptation from concept conceived/gleaned by Sara and Chelsea. But when mangoes are as plentiful as they are here and vegetables are fresh almost daily, this one seems like a no-brainer. If you ever need a little pick me up or the taste of summer in your mouth do try this one.

1 and ½ cup Beans
4 small Mangoes
1 Cucumber
¼ cup Green Onion (shallot)
1 Lime
Thyme or cilantro
*1/2 cup Corn
*optional

Soak beans about 8 hours and cook, either boil or pressure cook, let cool. Dice mango and cucumber, chop green onion and thyme/cilantro. Squeeze lime and mix. Add salt to taste.

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