The World of Street Food: Easy Quick Meals to cook at Home
Marty Martindale

By Troth Wells
A review by Marty Martindale

As the world shrinks and we gain more expertise in cooking dishes from other countries, street food has become a very “in” to learn about. With rise of truck food, we are apt to see similar dishes become big hits in our areas.

All of the recipes in Wells’ books are not long or difficult and ingredients are readily available.  Basically, as most of the world does not have a high living standard, the recipes are for very affordable meals.

You will enjoy these 100 best recipes from around the world:

ETHOPIA
LENTIL WAT STEW
Calls for lentils, onions, garlic, chili powder, fresh ginger, cloves, nutmet, parsley and oil,

GHANA
KALAWULE SPICY FRIED BANANAS
Bananas, fresh ginger, cayenne, black pepper, water and oil

THAILAND
MINCED SPICY CHICKEN OR PORK SALAD
Meat, fish sauce, lime juice, green onion, schallots, chili powder, cilantro, mint leaves and stock

MEXICO
HOT CHOCOLATE  DRINK
Cocoa, ground almonds, cinnamon, hot milk and sugar

NICARAGUA
GALLO PINTO RICE AND BEANS
Onion, garlic, rice, beans, cilantro, chili powder, sour cream, tortillas and slided tomato

LEBANON
BATATA BIL KIZBARA, POTATO WITH CILANTRO AND CORIANDER
Potatoes, garlic, paprika, coriander, sesame seeds, cilantro and lemon wedges

MALAYSIA
PACRI NENAS PINEAPPLE CURRY
Pineapple, star anise, cinnamon, cardamom seed, cloves, coriander seeds, green onions, fresh ginger, nuts, coconut milk, red chili and sugar

MALAWI
GINGER BEER
Fresh ginger, molasses or sugar, water, cloves and lemon juice

GAMBIA AND SENEGAL
MAFE PEANUT STEW
Chicken or cooked beans, onions, peanut butter, bell pepper, tomatoes, tomato paste, chilies, cooked vegetables, stock and palm oil

This book is not new. It was last reprinted in 2009 and is still available.

 

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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