Vietnamese Pandan Cake

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Instagram Post 9/14/2018

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In addition to the assortment of bánh mì you’d expect, Paris Sandwiches at 213 Grand St in Manhattan’s Chinatown sells a modest selection of components for DIY construction so you can roll your own, as it were, including freshly made baguettes, pickled daikon-carrot salad, and a few Vietnamese processed meats. They also carry an assortment of grab-n-go items such as spring rolls, desserts and the like, and baked goods like this Vietnamese Pandan Cake, Bánh Bò Nướng, sometimes called Honeycomb Cake. Its characteristic texture is the key to its appeal; very much like Indonesian martabak manis but not confection filled, this light, sweet treat is a little spongy, a little chewy, and sort of like a crumpet that went missing somewhere in Southeast Asia.
 
 

Grenada, Carriacou, and Petite Martinique Day

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Instagram Post 9/13/2018

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The annual event celebrating the culture of Grenada, Carriacou, and Petite Martinique took place on August 26, 2018 at St. Andrew’s Playground in Brooklyn, NY. The food of the Caribbean state is what drew me in, of course, and I had set my sights on “Oil Down”, Grenada’s national dish, a stew with as many variations as there are chefs who make it. Chicken, salted meat, and salted fish all variously factor in, and expect to find dumplings, breadfruit, plantain, yams, corn and other veggies as well, but the essential common ingredient is coconut milk that suffuses everything with an indescribable richness. It’s all cooked down until only the coconut oil remains at the bottom of the pot, hence the name. The greens adorning the top are callaloo, flavorful taro leaves, a traditional component of the dish.

[Photo #2] The sign at a nearby vendor read “manicou”; if you’re concerned that manicou might be some strange sort of foodstuff, don’t worry. It’s just their word for possum. 😉

But seriously, if you’ve never tried it, it’s worth doing once. As with any kind of meat, the taste varies from one muscle to another, and this recipe was well-sauced making it difficult to disentangle the piquant flavors of the gravy and the meat itself, so it defies description; suffice it to say it was unctuous. And it didn’t taste like chicken.
 
 

Taiwanese Pineapple Shortbread

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Instagram Post 9/7/2018

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Taiwan has a long-standing association with pineapples. In the early twentieth century, it was the world’s third largest exporter and because of the fruit’s surfeit, its supplementary role in baked goods became popular. Still a significant part of the economy, there’s even an annual Taipei Pineapple Cake Cultural Festival.

I recently learned that these little gems are available in Manhattan’s Chinatown at Audrey Bakery, 12 Chatham Square. The three characters along the left side of the package read “pineapple shortbread” and it’s delicate and delectable. There are packaged versions of similar fruit filled shortbread cookies easily found in just about every Chinatown market, but these treasures are a world apart.
 
 

Accra Restaurant

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When I write about restaurants on Instagram, they’re usually brief takes accompanied by a photo or two. (You can see my feed right here on ethnojunkie.com by selecting the “Instagram” category from my home page – no signup required.) But folks sometimes ask for more extensive reviews and photos, so in response, here’s a comprehensive report on one of my favorites.

Ever had Ghanaian cuisine? Want to try some of the best you’ll ever have? Then look no further than Accra Restaurant, 2065 Adam Clayton Powell Jr Blvd, where a group of us converged on a recent jaunt to Harlem. Accra is named for Ghana’s capital and although Senegalese food is a bit easier to find in this neighborhood, we had set out for a Ghanaian feast and this steamtable spot provided just what we were after. Thanks to their excellent food and warm hospitality, it was an extraordinary experience. The story of our first visit is the stuff of which fantasies are made and perhaps I’ll post the details of it soon, but in the meantime, have a look at some of the extraordinary dishes we tried.

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Suya

Skewered spicy grilled beef, served in slices, best known as a delicious street food.

Fried Turkey Tail

This is Halal cuisine, so don’t expect any pork on your fork, but you’ll forget about ribs when you try these. Known to some as the pope’s nose, I call it the part that goes over the fence last. Smoky, juicy, delicious and often overlooked by those who don’t know better! 😉

Plantain Fufu and Palmnut Soup

Pinch off a hunk of the starch with your fingers, dip it in the delectable soup and enjoy. One of my favorite starch/soup combinations, but they’re all great here.

Emo-Tuwoo and Peanut Soup with Goat

I’ve seen many spellings for this starch including emotuo and omotuo; orthography aside, it’s a compressed rice ball that goes perfectly with peanut soup. Sounds good, right? Tasted even better!

Dibi and Acheke

Served with remarkable mustard onions. Dibi is roasted meat, in this case lamb, sliced into chunks, and often part of the street food scene; the mustard component is a significant ingredient in the recipe. Acheke (you might see it as attiéké) is grated cassava with a texture similar to couscous.

Guinea Fowl (Akonfem)

The meat is a little leaner than chicken and the flavor is more pronounced. It was topped with peanut powder, traditionally a blend of peanuts and chili powder along with spices like ginger, nutmeg, cloves, and cinnamon.

Eba with Egushi

So many fufus, so little time, and I admit to liking them all. In contrast to smooth, pounded cassava fufu, firmer eba has tiny flecks of gari (dried grated cassava) in it and is a little tart or sour tasting. Perfect with egushi (you might see egusi), a delicious soup made from ground melon/pumpkin/squash/gourd seeds.

Banku with Baked Tilapia

Banku is fermented corn or corn + cassava dough, a little sticky, and is a typical partner for baked tilapia and other fish dishes.

Jollof Rice with Chicken

Accra’s jollof rice, the widely celebrated and beloved tomato-based West African triumph and a source of both pride and dispute among African nations as to whose version is best, was delicious as was the chicken.

Pounded Yam Fufu and Okra

This time, the fufu is yam rather than cassava; different but equally tasty. The okra soup is delicious although mucilaginous – an acquired taste, or perhaps an acquired texture. Generally my advice to those who are new to okra soup is to try to think past the consistency and just focus on the wonderful flavor!

Wakey with Fried Whiting and Gari

Wakey (you might see waakye and other spellings but the pronunciation is wah-chay – rhymes with watch-way) is Ghana’s culinary claim to fame; similar to West Indian rice and peas, it’s made with rice and black eyed peas or cowpeas. The characteristic reddish-purplish-brown color can come from dried red sorghum leaves, millet leaves, or even baking soda. Gari is dried, ground cassava, a little like Brazilian manioc, but unique. And tasty fried whiting – what’s not to like?!

Yam Porridge

The last time we went, Ayesha, the owner, told me that this dish was new on the menu and recommended that we try it. I am so glad we did!

Yam Porridge (aka asaro) is not what some customarily think of as porridge, and those are not the kind of yams some think of as Thanksgiving fare (those are actually sweet potatoes); these yams are seasoned and cooked down so there is a little mashed yam “soup” and some larger tender chunks. Topped with a sauce made from smoked turkey, onion, and tomato in red palm oil, it was another winner. If this isn’t comfort food, I don’t know what is!
 
 
And two photos from a subsequent lunchtime visit:

Fried Whiting with Jollof Rice

Chicken with Waakye

PS: Get some of their amazing homemade ginger beer when you go! Non-carbonated, non-alcoholic, unique and delicious.
 
 
Accra Restaurant is located at 2065 Adam Clayton Powell Jr Blvd, Manhattan.
 
 

Xi’an Famous Foods – Get the F4!

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Instagram Post 9/5/2018

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A quick stop at Xi’an Famous Foods, 45 Bayard St in Manhattan’s Chinatown. I remember standing on line, appetite at the ready, back in the days when these guys occupied only a tiny stall in the depths of Golden Shopping Mall in Flushing. Now they’re a mini-chain and I’m happy to report that the quality is as top-notch and the food is as outrageously delicious as the original. Here’s F4 on the menu: classic boiled Chinese dumplings stuffed with ground lamb served in a spicy/sour sauce. Juicy and thick-skinned, you couldn’t ask for more from a dumpling.

Unless you want more dumplings, that is.

Which you will.
 
 

Golody Halal Buffet

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Instagram Post 9/3/2018

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Golody Halal Buffet recently opened at 222 1st Avenue in Manhattan. Featuring West African and Mediterranean cuisine, it’s steam table, self-serve style and their descriptions of what I selected were simple: “Lamb Chops, Chicken, Spicy Chicken, Athieke with Peanut Butter Sauce, Cassava Leaves”. Timing is everything and ours was less than stellar; we were told to come back in two hours and there would be more choices. Ah well, maybe another day. Note that although the signage reads “All You Can Eat”, it’s pay by the pound.
 
 

German’s Soup

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Instagram Post 9/2/2018

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In 1960, Hubert “German” Urling launched a restaurant in Georgetown, Guyana, that focused on local Guyanese dishes, but it was his singular recipe for Cowheel Soup that made the place famous. At German’s Soup, its outpost at 793 Utica Ave in East Flatbush, Brooklyn, we had a chance to taste their OG specialty (Original Guyanese, that is 😉 – second photo) along with a plate of pepperpot, Guyana’s celebrated stewed meat dish redolent of cloves, cassareep, and hot peppers.
 
 

Grain House

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My Instagram posts are often brief takes on restaurants accompanied by a photo or two. (You can see my feed right here, updated almost daily, by selecting the “Instagram” category from my home page – no signup required.) But folks sometimes ask for fuller reviews and more photos, so in response, here’s a more comprehensive report on one of my favorites.

Have you heard about Grain House? It’s a remarkable Sichuan restaurant with roots in Queens and Uniondale, Long Island; they’ve recently opened a branch near Columbia University at 929 Amsterdam Avenue and I can state from firsthand experience that their food is excellent. Could this be the Upper West Side’s best kept secret? Not if I can help it!

Here are a few of the extraordinary menu items I’ve tried and want you to try too; suffice it to say they’re all great. (Click any photo to view in glorious high resolution.)


Hand Pulled Oil Splashed Noodles. Outstanding. The greens are a perfect foil for the spicy, thick, chewy noodles – an ideal combination.


Cumin Lamb. Is there anybody who doesn’t like this? It’s even got its own Instagram hashtag, #cuminlamb. And, no surprise, there’s nothing sheepish about the way Grain House does it.


This is one of my favorite Sichuan dishes, Chinese Bacon with Garlic Sprout. I know it as Smoked Pork with Garlic Leaf and I’ve actually made it at home. (If I’m not mistaken, the greens are suan miao, 蒜苗, similar to leeks but definitely garlic.) Needless to say, Chef Bob’s version is considerably better than mine.


Hot Spicy Jumbo Shrimp with Red Pepper. People at our dinner couldn’t stop raving about it. None of these was killer spicy, by the way; every one was perfectly balanced.


Sweet and slightly spicy, this Eggplant in Garlic Sauce was delightful.


Spicy and Numbing Pork Wonton was one of the delicious appetizers we enjoyed…


…as was fuqi feipian (夫妻肺片), literally “husband and wife lung pieces”. Choice of specific ingredients varies among chefs (not to worry, it never includes actual pieces of lung) but here Chef Bob does it with Ox Tongue and Tripe and it’s top notch.


Yi Bin Burning Noodle. Pleasantly spicy but not overbearing, so don’t worry about the allusion to “burning” in the name. Mix well for maximum enjoyment.


A suave change of pace: Chiba Tofu with Pork Belly. Melt in your mouth, slippery tofu accented with fresh pork belly – elegant and delectable.

Some folks often insist on a straight ahead vegetable dish, and who am I to refuse? Here’s Grain House’s version of Fried Cauliflower and it did not disappoint. The structure of Chinese cauliflower is less compact than the dense Northern European version you might be accustomed to and that makes for a more tender texture after cooking and allows it to soak up more sauce.

Salted Egg Yolk with Shredded Potato. Sichuan style shredded potatoes are meant to be al dente and these were perfectly cooked and delicious. Simple, but such a happy addition to our table.

So there’s the roundup of the awesome dinner we enjoyed at Grain House, 929 Amsterdam Avenue – and if it hasn’t convinced you to try this unique, standout Manhattan restaurant, nothing will!
 

Bajeko Sekuwa

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Sekuwa refers to seasoned meat that’s been roasted over a wood fire and Bajeko means grandfather, so we headed off to grandpa’s Nepali grill! Bajeko Sekuwa, 43-16 Queens Boulevard in Sunnyside, Queens, is a restaurant chain that has its roots in Nepal so they clearly know their way around this hearty, meat-heavy cuisine. Here’s some of what we had:

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Bengoli Fish Curry cooked with mustard (a Bengali giveaway 😉), tomato and spices. Excellent.


Haas Ko Choila (you might see chhwela). Choila is a dish of heavily seasoned grilled meat, in this case duck enhanced with tomato, garlic, ginger, coriander, dry red chili, and lemon juice. On the side, that’s beaten rice, flattened into dry, light flakes.


Jhol Momo (you might see the word as mo:mo). These were filled with chicken but they’re available in goat and vegetable versions as well. The dumplings themselves were delicious, but the key here is jhol, the Bengali word for broth; the steamed dumplings arrive swimming in a pool that lies somewhere along the sauce-soup continuum, and the two complement each other perfectly.


Eggplant Curry. Spicy, deep-fried baby eggplant touched by ginger, garlic, and coriander, bathed in a traditional Madras style sauce – a welcome respite from this otherwise meat-heavy cuisine.


Hyakula Sekuwa. Sekuwa, from which the restaurant takes its name, refers to marinated, grilled cubes of meat, in this case hyakula (mutton); puffed rice on the side. Tasty.


Sukuti Sandheko. Sukuti is Nepal’s answer to jerky: dried, highly seasoned strips of meat; sandheko refers to the spice blend that permeates it. It’s a delicious snack, but the texture may be a challenge for some: imagine the driest, hardest jerky you’ve ever encountered, almost like chewing on softened bones, but not quite. Personally, I loved it.


Paneer Pakoda. Paneer is a fresh (unaged) cheese that doesn’t melt when subjected to high heat. Battered and deep fried for a delicious crispy coating, it was accompanied by two chutneys, cilantro and tamarind.


Chicken Chhoila (you might see chhwela, choila or other spellings). Chhoila is a dish of heavily seasoned grilled meat, in this case chicken marinated in soy sauce with onion, tomato, bell pepper, garlic and hot sauce. Flattened dried rice flakes on the side.


Sekuwa Bandel. Chunks of marinated, grilled, wild boar. Good stuff!
 
 

Allerton Avenue International Food Festival – Part 2

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Instagram Post 8/30/2018

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More Scenes from the Allerton Avenue International Food Festival in the Bronx.

Empanadas Monumental had a stand right outside their shop at 752 Allerton Ave. Based on the cuisine of Santiago in the Dominican Republic, their wares ventured well beyond empanadas; this quipe is a good example. Quipes are made from bulgur (par-cooked cracked wheat) stuffed with meat and/or cheese and deep fried. If the word sounds familiar, it’s based on the similar Middle Eastern dish, kibbeh.

The second photo reveals the interior of one of their many empanada varieties, pierna ahumada, smoked pork with cheese.