Like I mentioned in my introduction to my journey around the world in 52 weeks, today starts my journey around the world. I’ve invited you all to join my trek across the globe with me. Every week (including this one) I am going to open it up to you guys so you can share your worldly dishes with me. They can be from anywhere!
Guinea is a country in Western Africa and was definitely an adventure for the week! Not only is it likely that I’ll never get to go anywhere in Africa, I also used yucca for the first time ever which was quite an experience.
Coupé coupé is a dish prevalent throughout Africa, being their version of what we know as barbecue. Originally when I had planned my 52 week journey I had planned to go to French Guinea. Apparently French Guinea doesn’t actually exist anymore, but just because the country borders have changed, the influence that the French have on this region must still be in existence. The name of the this sandwich, coupé coupé comes from the French word “couper,” meaning to cut or to slice. Traditionally the meat is grilled over hickory wood chips and has a smokey flavor.
Unfortunately, my grill was not yet set up. So rather than fly past this region in West Africa straight to Jamaica (my next week’s adventure,) I decided to make it work and find a way to recreate a barbecue in my oven. While I’m sure the flavor would be more extreme had I grilled the meat over the wood chips, it was still a tasty sandwich. Also, it would have been better if I hadn’t bought already sliced beef, but had grilled a big chunk. Oh well though.
Additionally, I made yucca fries! I have never used yucca before. I have seen it in the grocery store and have been intimidated by the root. I had no idea how you would prepare it or what it would taste like. The yucca fries however were delicious and actually, I would consider never having french fries again and just replace them completely with these fries. They were crispy on the outside, soft on the inside, and they gave me a reason to pull my deep fryer out from the depths of my kitchen supplies.
3/4 tsp garlic powder
3/4 tsp powdered chicken bouillon
1/8 tsp cayenne
12 oz steak
1 tbsp mayonnaise
half anaheim pepper, cut into chunks
half onion, sliced
1. In a small bowl combine the garlic powder, bouillon, cayenne, salt, and pepper. Rub half of it into the steak.
2. In your broiler brown the steak on both sides.
3. In a roasting dish place 1/4 cup water and the steak. Lower the oven to 350 and cook for a half hour. Remove from the oven, add another 1/4 cup of water, and lower the heat to 250. Bake for 15 minutes.
4. Remove from the oven and check if it’s cooked or not. If not, continue this process checking roughly every 20 minutes. Once done, slice the steak.
5. In a skillet with a little bit of oil, cook the onions and pepper. Slice the baguette down the middle and then in half. Put it in the oven for about 10 minutes.
6. To make the sandwich spread some mayonnaise on one side of the bread. Place the onions, pepper, and steak on the bread to make the sandwich.
1 yucca root
vegetable oil for frying
1. Peel and quarter the yucca. Cut the yucca into smaller, fry size pieces.
2. Boil a pot of water. Once boiling, add the yucca pieces and boil for 10 minutes or until soft.
3. Either in a deep fryer or deep skillet, get your oil sizzling hot and fry the yucca fries in batches for about 5 minutes a batch.
4. Set on a plate covered with a paper towel. Put some salt on the fries.
* serves 2
NOW! Come travel the globe with me this year.
Every Saturday I will be posting my recipe, as well as pictures to ethnic cuisines you have made and want to share.
– You must mention The Law Student’s Cookbook‘s Around The World In 52 Weeks in the entry you link. You can either use a link or use the banner.
– In your post you must at least mention what cuisine the dish is.
– Email me your recipe at firstname.lastname@example.org. Make sure to include:
* Your name or blog name
* The direct link to your post
* A picture of the dish or permission to pull a picture from the post
– Make sure to email me by Saturday at 12noon Pacific Standard Time