Lamb tagine with chickpeas, apricots and pomegranate seeds.
By Piet E. Jones
Our journey across African cuisine continues. Next we find ourselves north of the Sahara and along the upper eastern coast. Here the cuisine is a convergence of African with Middle Eastern and Asian influences. One spice, cardamom, is used across Africa but comes into play with heavy prominence here where its earthy flavor adds to the fragrant mix of the cooking. In the United States cardamom tends to be most frequently used in desserts, but maybe it’s time to take some of it up to the main line of your kitchen.
Continue reading "2017 Food Trends: The Flavors of Africa Part 2, North Africa" »
Jollof Rice with fried plantains
By Piet E. Jones
Every year, the prognosticators polish off their crystal balls and try to predict what the next hot trends in dining will be. Getting ahead of the next of the next big thing in dining can be great for keeping the buzz going about your restaurant—fine tuning your dishes to perfection so you’re the one people think of when the trend peaks and every local publication is churning out “best-of” listicles for where to get that dish. Sure, not every trend will work for your restaurant, but look at how ramen, a dish that popped huge a few years ago and is still winding its way towards peak saturation, has shown up on the unlikeliest of menus. The key is identifying the key trends early and finding what techniques and ingredients can complement your dining philosophy and excite your customers.
For 2017, one trend that has been identified by those with their ears to the ground is African cuisine. Which leads many a chef to draw a complete and total blank. First, that’s a bit like saying the trend is European cooking and, while that might be more familiar, is equally broad and undefined. Then there’s the reality that many chefs in America are simply unfamiliar with what might constitute African cooking. A quick look across the vast continent, though, and you’ll find an array of techniques and rich, earthy flavors that can be easily incorporated into your existing menu. It’s just a matter of narrowing your focus and finding the right region or country for your inspiration. Let’s start with Central Africa.
Continue reading "2017 Food Trends: The Flavors of Africa Part 1" »