麻豆社

Each year at WOMAD festival, artists travel from all over the globe to celebrate food and music at the Cook the World stage. You can hear about some of them from this year on the Food Programme where we explore food, identity, myths and reality. In a globalised world can a dish reflect who we are and where we live?

Here are some of recipes from the programme:

ARTIST: Leyla McCalla (New Orleans)

Leyla McCalla (New Orleans)

Ingredients
1lb head on shrimp
A large slab of butter
1 tbsp olive oil
Half a pint of lager
Head of garlic
A pint of vegetable stock
2 bay leaves
1 lemon
Bunch of thyme
Worcestershire sauce
Smoked paprika
Creole seasoning
Salt and pepper to taste
Crusty bread for dipping

Method
Preheat oven to 180 degrees C.
Combine all ingredients EXCEPT shrimp in a medium saucepan and bring to a simmer. Remove from heat. Taste mixture and add a little salt if needed.
Place shrimp in a baking dish.
Pour butter mixture over shrimp.
Bake for 15 to 20 minutes, stirring once.
Serve with French bread to mop up the liquid.

Also try: Shrimp and grits

ARTIST: Ars Nova Napoli (Naples)

Serves 5

Ars Nova Napoli (Naples)

Ingredients
400g potatoes, roughly chopped into small pieces
400g pasta (a mix up of macaroni, penne, whatever you have available)
400g mozzarella, roughly chopped
150g grated parmesan
1 stick of celery
1 onion
Crushed garlic
Pepper to taste

Method
Chop the celery and onion, and fry in olive oil on a medium heat until soft but not browned, then season with black pepper. Add crushed garlic and soften for 1 minute.
Add the potatoes, mix and add enough water to cover.
Cook until the potatoes have softened, then add mixed pasta, adding more water to cover if this is necessary.
Remove from heat when pasta is al dente. The water should have been absorbed. Add parmesan and diced mozzarella.

Also try:

ARTIST: The Bhutan Balladeers (Bhutan)

The Bhutan Balladeers (Bhutan)

Ingredients
Medium hot chillis (stalks removed and cut in quarters lengthwise)
Tomatoes, roughly chopped
Cream cheese
Onion, diced
Garlic, crushed
Oil
Butter

Method
Add all these ingredients to a pan along with salt and water. Turn on the heat and cover the pan with a lid. Allow everything to boil on medium heat for 15 minutes until the chillis have softened.
Turn off the heat, allow to cool slightly and add a scoop of butter and cream cheese. Stir until cheese has melted.
Serve with rice

Also read:

ARTIST: Claudio Kron (Bahia, Brazil)

Claudio Kron (Brazil)

Ingredients
250g okra
1 large butternut squash
Garlic, crushed
500g onions
250g tomatoes
1 each red, yellow, green peppers
1 large bunch of coriander,
bay leaves,
100g red chillis
1 pack of coconut cream
fresh ginger, cumin, turmeric

Plantain to serve

For method try:

ARTIST: Saigon Soul Revival (Saigon)

Saigon Soul Revival (Saigon)

Ingredients
dried mushrooms (soaked in hot water)
taro (shredded)
sweet potato (shredded)
bean sprouts
rice noodle (soaked in normal water for 10 mins)
duck eggs
rice paper wrappers
onion
garlic (minced)
fish sauce
chillis
ginger
lime
sugar
salt and pepper
broth mix
green papaya fruit
cooking oil

Method
Make a sauce by pounding the garlic, chilli, ginger and sugar together using a pestle and mortar, then stir in the fish sauce and lime juice (or use a blender). This is your dipping sauce. Soak the rice noodles in a bowl of hot water for 10-15 mins, then drain. When ready to make the rolls, dip one of the rice papers in a bowl of hot water, moving it around until the whole wrapper is soft – about 15 secs – then drain on kitchen towel. Place a rice paper wrapper on a flat surface and at one edge of the wrapper add a mix of the other ingredients including the noodles. Lift the edge of the rice paper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly. About halfway, fold the ends in and over the filling and completely close. Keep on rolling tightly until the whole rice paper wrapper is rolled up. To serve, cut the rolls in half on the diagonal. Dip in the sauce.

Also try: Vietnamese Banh Mi

ARTIST: Duo Ruut (Estonia)

Duo Ruut (Estonia)

Ingredients
Butter
Bacon
Raw buckwheat
Onion, finely chopped
Salt
Mushrooms, chopped
Sun-dried tomatoes
Sour cream
Spring onion

Method
Boil the buckwheat for about 15 minutes, until it’s tender. Cut the bacon into strips and fry in a pan, then set it aside.
Fry the onion and mushrooms in the bacon pan, using the leftover oil from the bacon. Add some butter if needed and fry until mushrooms and onions are soft.

Rinse the boiled buckwheat and add it to the pan with the onions and mushrooms, stir it together and add pieces of sundried tomatoes.

For the topping, chop spring onion and mix it into the sour cream with a bit of salt.

Also try: Buckwheat recipes

Artist: Yungchen Lahmo

Yungchen Lahmo

Recipe here: