Just because you aren’t in Paris doesn’t mean you can’t recreate Paris at home, especially if home happens to be San Francisco. Terrance from paris-expat.com will be hosting a discussion with co-author Olivia Snaije about the book The Ethnic Paris Cookbook:
Monday, July 30th 6 to 7 pm
at Hotel Rex
562 Sutter Street
The discussion will be about the diversity of the ethnic diversity of Parisian cuisine.
firstname.lastname@example.org or 415-388-4956
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Likewise, I invite parislogue readers to start a discussion by posting your comment about your impressions of ethnic cuisine in Paris, i.e. have you ever tried cous-cous, and if so, do you like it? How ‘authentic’ is ethnic cuisine in Paris, or do you think Parisian diners get a ‘watered down’ version of the real thing?
Here is Nabbe’s recipe for Guinean beef stew:
Chop up a green pepper into small pieces. Chop up one onion.
Sautee cubed beef in palm oil (or peanut oil if you don’t have palm oil).
Add a can of tomato paste.
Add enough water to cover beef and make enough sauce for six (because you should never have fewer than six for this stew).
Add at least four tablespoons of peanut butter known as pate d’arachide in the market.
Add two packs of frozen spinach (or fresh spinach is better if it’s in the market).
Add one to two small green chili peppers (whole) yes, the really hot ones. But don’t let anyone try to eat the chili pepper whole or they’ll turn purple.
Let this stew simmer until the meat is really tender. (You can do this in a slow cooker if you have one) Otherwise, just let it simmer for a long time on the stove top). Serve this sauce over rice. This stew is good anytime, anywhere. I’ve made it for ten people camping out in the Sierra Nevadas – or you can have at home in your Paris apartment on a Sunday afternoon with friends. There’s always enough for one more person.