Here is my beautiful mother and my grandmother both of whom I love dearly. Oh, yes. And look at my darling twin sister. My mirror, my look alike. which one am I? Do you know? Well my mom and grandma were both born in Furna - Brava, Cape Verde also known for its portuguese name as CaboVerde. A portuguese speaking Island off of the coast of West Africa.
In CapeVerde just like in any other Country there are many traditional dishes such as 2 of the main ones. Cuscus - a breakfast bread and Cachupa- a heavy soup for lunch. These are 2 of my favorite Capeverdian foods along with others such as funginho, gigacida, and the list goes on.
Cuscus is a breakfast food. For those of you who don't know what it is, its similar to a corn muffin or a corn type of bread. It is made fresh and eaten whilst hot off of the stove spread with loads of butter to melt nicely on top. I love eating this with my favorite rasberry tea. Some of you might hate it whilst others love it. It all depends on your ta…
Went to Chili's a little while ago and as a side had their loaded mashed potatoes. I fell in love with it but couldn't stop thinking about how simple and cheap it is to make for myself at home. Very simple and yet delicious to go alongside any of your great meals. Here is how its done.
Chili's Loaded Mashed Potatoes
Servings: 4 Servings
Prep Time: 10 minutes
Total Time: 25 Minutes
Source: Elise Jackson
6 large potatoes
1 tbsp sour cream
1 tbsp butter
2 oz milk
salt and pepper to taste
As much as you want, this is to sprinkle on top
-full pieces of bacon strips or bacon bits
-shredded mozzarella and cheddar cheese
If you are using bacon strips, go ahead and place them in the oven on 400F for about 15 minutes or until very crispy, remove from the oven and set aside to cool. Once cooled, crumble into tiny pieces.
Place a pot full of water on the stove on high heat and bring it to a boil, while its starting to boil. Peel and cut your potatoes i…
2 cups hominy corn
1/2 cup evaporated milk
1 1/2 cups coconut milk
1/2 cup water
3/4 cup condensed milk
1/2 cup cornstarch
1/2 tsp nutmeg
2 tsp vanilla extract
How to make it:
Soak hominy corn in water for a few hours or preferably overnight (If you are making this in a rush and don't have time to presoak your hominy corn. No problem it will just take a little longer to cook because soaking softens the corn.) Put your hominy corn in a pot with about 2 1/2 to 3 cups water and boil on medium high heat for about 30 minutes or until they are very soft that you can cut it with a knife or poke it with a fork. and the water is nearly gone
Lower your heat to medium low and take half of your coconut milk and mix in the cornstarch to it until smooth. Put that in the pot as well as the rest of your coconut milk. It will automatically thicken your hominy corn mixture now add in nutmeg, vanilla evaporated milk and condensed milk. Bring to a light boil and then turn it of…