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!

Sunday, August 15, 2010

Methem (Met Him)

This is a Guyanese dish that I (Sara) fell in love with after my host mom prepared it for me one night. It's full of yummy tubers and coconut, of course I would love it. However, many moons ago, when we first moved to our site and started cooking together I mentioned I wanted to try and make this dish to share with my fellow amigos. The looks on their faces was enough for me to see this did not sound appetizing to them but they were great sports about it and humored me. It was definitely an experiment gone well.
Now, remember it's because of these tubers that hobbit balls were created and therefore the notion of developing this blog.


Ingredients:

Eddo

Cassava

Potato/ Sweet potato

Plantains

(1-2 of each above just depends on how much you want to make)

Coconut milk

Garlic

Onion

Cumin

Salt

Cut Tubers into bit size pieces and boil until a little soft, drain and put back into cooking pot. Grate 1 coconut to get coconut milk or use ½ can coconut milk pour over tubers and add water to make a soup broth. Add in chopped garlic and onion, cumin and salt (to taste) bring to a boil.



Cheers to tubers!
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