This was a well done movie that captured the inherent difficulty and suffering of a civil war. When a war is between two different countries, at the end of it, if one does not conquer the other, fighters from each side do not have to forgive. Their decedents can forgive, but the rage in the actual combatants hearts is not inflamed by day to day interactions with their former enemies. When a war is between peoples within the same country, when it ends they must find ways to live with the people who killed their loved ones. This movie tackles that difficult transition. While I do think it is well done, the description says, "this bold and ultimately uplifting film." Respectfully, I disagree. The message of the film is one of peace, and there is some disjointed comic relief (who ends up being anything but comedic in the end) but the atrocities are dark enough that any uplifting message is wholly muted.
Saturday, June 18, 2016
Burkina Faso Film - The Night of Truth \ La Nuit de la Verite (2004)
This was a well done movie that captured the inherent difficulty and suffering of a civil war. When a war is between two different countries, at the end of it, if one does not conquer the other, fighters from each side do not have to forgive. Their decedents can forgive, but the rage in the actual combatants hearts is not inflamed by day to day interactions with their former enemies. When a war is between peoples within the same country, when it ends they must find ways to live with the people who killed their loved ones. This movie tackles that difficult transition. While I do think it is well done, the description says, "this bold and ultimately uplifting film." Respectfully, I disagree. The message of the film is one of peace, and there is some disjointed comic relief (who ends up being anything but comedic in the end) but the atrocities are dark enough that any uplifting message is wholly muted.
Burkina Faso Recipes
Boussan Touba - Savory Beancakes (Burkina Faso)
http://www.food.com/recipe/boussan-touba-savory-beancakes-burkina-faso-483121
INGREDIENTS Nutrition
SERVINGS 6-8 UNITS US
14 ounces dried black-eyed peas
half a small onion, chopped
2 small carrots, chopped
1 egg, beaten
salt and black pepper
flour, for coating
peanut oil (for frying)
Soak the black-eyed peas overnight. Drain, and place in a large pot with enough water to cover. Bring to a boil, reduce heat and simmer for 40 minutes or until tender. Drain.
Put the beans in a blender with the onion, carrots and egg (add a little water if you need to, but not too much). Season with salt and pepper and blend into a smooth paste.
Heat the oil until bubbles rise around the non-stirring end of a wooden spoon. Meanwhile, shape the paste into flat patties, then dip in flour. Fry in the hot oil until browned, turning once.
Hint: don't fiddle with them. It should take about five minutes per side to cook, but if you lift them too often they'll start to disintegrate.
BANFORA (FRIED PASTRY WITH PINEAPPLE)
http://www.internationalcuisine.com/banfora/
INGREDIENTS
2. ½ cups self raising flour
½ cup butter
½ cup sugar
¼ cup finely chopped pineapple
1 egg beaten
A couple tablespoons milk
Pinch of salt
Cinnamon and sugar mixture to sprinkle on top
INSTRUCTIONS
sift the flour and salt into a mixing bowl
Cut the butter into the mixture then rub with your fingers until the mixture resembles fine bread crumbs.
Add in the sugar and pineapple and then stir unthaw beaten egg.
Mix to a stiff dough add in a little milk if it is too stiff.
Tip onto a floured surface and knead lightly before rolling out to a round disk about ¼ inch thick.
Cut the dough into 4-5 inch rounds, then fry on a lightly oiled griddle pan, over medium low heat until golden brown on both sides.
Cool on a wire rack and sprinkle with cinnamon and sugar mixture
Serve
'
http://www.196flavors.com/2013/04/21/burkina-faso-zoom-koom/
Recipe of Zoom Koom
Ingredients
1 1/2 cup millet flour (or thoroughly ground whole millet)
1 cup sugar (or less to taste)
4 cups tamarind decoction (see recipe below)
2 2-inch pieces ginger, peeled
1 pineapple, peeled and cut into chunks
1 pinch of chili powder (optional)
Preparation
Blend pineapple and ginger until smooth.
Add the millet flour. Blend for a few minutes until everything looks smooth.
Add tamarind decoction, sugar and chili powder.
zoom koom
Mix well again. Pour through a fine strainer. Serve with ice.
Recipe of Tamarind Decoction
Ingredients
1 lb tamarind pods
8 cups water
Preparation
Prepare tamarind by removing the outer shell and peeling the membrane attached to it.
Put the tamarind pulp in a deep saucepan with water and bring to boil.
Cook for about 30 minutes, crushing tamarind occasionally with a wooden spoon or spatula.
After 30 minutes, turn off the heat. Once cooled, strain the liquid through cheesecloth and discard the solids. The decoction is now ready to use.
http://www.food.com/recipe/riz-gras-fat-rice-burkina-faso-483120
Riz Gras - Fat Rice (Burkina Faso)
INGREDIENTS Nutrition
SERVINGS 4 UNITS US
2 habanero peppers
3 garlic cloves
1⁄2onion, finely chopped
4 tomatoes, chopped
1⁄2 cup oil
1 lb beef or 1 lb chicken, cubed
4 tablespoons tomato paste
4 1⁄4 cups water
1 maggi seasoning, cube (or chicken bouillon)
2 1⁄2 cups long grain white rice
salt and pepper
Put the habaneros, garlic, tomatoes and onion into a food processor and pulse until you get a nice paste. Then heat the oil over medium heat and add the paste to the pan. Cook for 8 minutes, then remove from the fire and set aside.
Use a little bit of water (about 1/2 to 1 cup) to rinse out your food processor, then put the water in a separate pot along with the meat. Bring the meat and water to a boil, then reduce heat. Simmer for 15 minutes.
Add the meat to the pan containing the paste. Add the tomato paste, water and Maggi (or stock) cube. Stir.
Wash the rice until the water runs clear. Then add it to the pot and bring to a boil. Reduce heat, cover and let simmer for 15 minutes. Check it, then cook for another 10 minutes or until the water has been absorbed.
Garnish with thin slices of onion.
Saturday, May 14, 2016
Bulgaria Film - The Foreigner (2012)
The film never forgets that it's a comedy. The characters, the settings, the flow of the story are all very cute. I don't want to say that all foreign films are depressing, but a greater percentage of them are and it's very refreshing to see a good comedy from outside of Hollywood. A great slice of life of Bulgaria through the eyes of a romantic Frenchman caught up in a culture he does not fully understand.
Bulgaria Recipes
http://recipes.wikia.com/wiki/Lamb_with_green_onions
Lamb with green onions
Ingredients Edit
2 lb. Lamb, cut into 1 1/2" pieces,
5 bunches of green onions, cut into 1" pieces,
2 cups hot water, divided,
1 tsp salt,
1 tsp paprika,
1 tsp black pepper,
2 tbsp butter (optionally)
Directions Edit
Put Lamb in wide, but not deep sausepan.
Add 1/2 cup hot water and if desired, butter, cover.
Put on the top of range at medium heat for 2 hours.
In 1/2 hour add onions, salt, paprika, black pepper and 1/2 cup hot water, stir.
Cook for another 1/2 hour, add 1/2 cup hot water, stir.
Repeat the latter in 1/2 hour, using the last 1/2 cup hot water.
Cover and cook for 1/2 hour.
Switch off the range, let stay for 15 minutes.
Serve warm.
http://easteuropeanfood.about.com/od/bulgarianmaincourses/r/stuffed-cabbage-sarmi.htm
Bulgarian Stuffed Cabbage Recipe - Sarmi
INGREDIENTS
1 (4-pound) whole cabbage head
1 bunch finely chopped green onions
1 medium finely chopped carrot
1/2 cup raw rice
Sunflower oil
1 cup broth or water
1 1/2 pounds ground veal
1/2 pound ground pork
Salt to taste
1/2 teaspoon (or to taste) black pepper
1 tablespoon finely chopped parsley
1 teaspoon (or to taste) finely chopped mint
Tomato juice
1 cup plain Bulgarian yogurt
1 tablespoon (or to taste) hot or sweet paprika
ADD TO SHOPPING LIST SAVE RECIPE
View list - Saved recipes Powered by
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Yield: 24 stuffed cabbages
PREPARATION
Heat oven to 350 degrees.
Remove core from cabbage. Place whole head in a large pot filled with boiling salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 24 leaves.
When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
Chop the remaining cabbage and place it in the bottom of a large oiled casserole dish or Dutch oven.
Ads
4 Worst carbs to eat :
redirectyourcarbs.com
Cut down a bit of your belly every day by avoiding these 4 carb foods.
1 Worst Carb After Age 50
healthplus50.com
If you're over 50 and you eat this carb, you will never lose belly fat.
Download Recipe
www.recipe-star.com
Printable Recipes & More. Get Recipe-Star.com
Cabbage
Vegetarian
Recipe
Food
Party Food Recipes
In a medium skillet, saute chopped onion, carrots and rice in a little oil until rice grains are completely coated with oil. Add 1 cup broth or water and stir until water has been absorbed. Let cool and transfer to a large bowl. Add veal, lamb, salt, pepper, parsley and mint and mix until well combined, but don't overmix or the meat will become tough.
Place about 1/2 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.
Place the cabbage rolls on top of the chopped cabbage in the casserole dish or Dutch oven, seasoning each layer with salt and pepper. Pour enough tomato juice over rolls so it comes 2/3 up the side of the Dutch oven or casserole. Bring to a boil. Turn off heat, place a weighted ovenproof dish on the cabbage rolls, cover and place in oven. Bake for 1 hour or until cabbage is tender and meat is cooked.
Ads
1 Food That Stops High BP
bloodpressuresolution.com
Learn the 1 odd grocery store item that lowers high blood pressure 100% naturally
Make a sauce in a small bowl by combining yogurt, paprika, and a little sunflower oil, mixing until smooth. Transfer stuffed cabbages to a serving plate and cover with sauce.
http://www.findbgfood.com/recipe-banitsa
BANITZA
A Type Of Bulgarian Dessert
Banitza
This traditional Bulgarian pastry is first prepared by stacking up layers of filo pastry dough, mixture of whisked eggs, and pieces of Bulgarian cheese and then baked until it gets a golden crust. Eat this with a glass of ayran or boza.
Ingredients
1 pack of filo dough
3 eggs
1 lb Bulgarian cheese (or feta cheese)
3 tablespoons butter
1 cup of milk or yoghurt
Preparation
Mix the crumbled cheese, milk and eggs together. Don't over mix - cheese should be lumpy. Melt the butter in a cup. Butter the bottom of a casserole pan. Lay 5-6 sheets of filo dough, one after another (not together) as you spread some butter in between - use a brush for this. Spread some of the cheese mixture on top, lay another 3-4 sheets, spreading butter in between. Repeat until all mixture is used. Lay the last 3-4 sheets on the top with no butter in between. Spread the rest of the butter on top. Cut in portion sized squares and bake in the oven until golden (about 30 minutes on 400 F).
About Banitza
Banitsa (banica and banitza) is a traditional Bulgarian pastry prepared by layering a mixture of whisked eggs and pieces of sirene (the Bulgarian cheese) between filo pastry and then baking it in an oven.
Traditionally, some kismets (lucky charms) are put into the pastry on some of the national holidays or other occasions - Christmas Eve, the first day of Christmas, New Year's Eve, etc. They are usually small pieces of a dogwood branch with a bud - this symbolizes health and longevity. Other wishes include happiness, health, and success throughout the new year.
Banitsa is served for breakfast with plain yogurt, ayran, or boza. Served hot or cold, it always is a very tasty meal. There are several varieties which include banitsa with spinach, banitsa with milk, banitsa with pumpkin (tikvenik), etc.
Lamb with green onions
Ingredients Edit
2 lb. Lamb, cut into 1 1/2" pieces,
5 bunches of green onions, cut into 1" pieces,
2 cups hot water, divided,
1 tsp salt,
1 tsp paprika,
1 tsp black pepper,
2 tbsp butter (optionally)
Directions Edit
Put Lamb in wide, but not deep sausepan.
Add 1/2 cup hot water and if desired, butter, cover.
Put on the top of range at medium heat for 2 hours.
In 1/2 hour add onions, salt, paprika, black pepper and 1/2 cup hot water, stir.
Cook for another 1/2 hour, add 1/2 cup hot water, stir.
Repeat the latter in 1/2 hour, using the last 1/2 cup hot water.
Cover and cook for 1/2 hour.
Switch off the range, let stay for 15 minutes.
Serve warm.
http://easteuropeanfood.about.com/od/bulgarianmaincourses/r/stuffed-cabbage-sarmi.htm
Bulgarian Stuffed Cabbage Recipe - Sarmi
INGREDIENTS
1 (4-pound) whole cabbage head
1 bunch finely chopped green onions
1 medium finely chopped carrot
1/2 cup raw rice
Sunflower oil
1 cup broth or water
1 1/2 pounds ground veal
1/2 pound ground pork
Salt to taste
1/2 teaspoon (or to taste) black pepper
1 tablespoon finely chopped parsley
1 teaspoon (or to taste) finely chopped mint
Tomato juice
1 cup plain Bulgarian yogurt
1 tablespoon (or to taste) hot or sweet paprika
ADD TO SHOPPING LIST SAVE RECIPE
View list - Saved recipes Powered by
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Yield: 24 stuffed cabbages
PREPARATION
Heat oven to 350 degrees.
Remove core from cabbage. Place whole head in a large pot filled with boiling salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 24 leaves.
When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
Chop the remaining cabbage and place it in the bottom of a large oiled casserole dish or Dutch oven.
Ads
4 Worst carbs to eat :
redirectyourcarbs.com
Cut down a bit of your belly every day by avoiding these 4 carb foods.
1 Worst Carb After Age 50
healthplus50.com
If you're over 50 and you eat this carb, you will never lose belly fat.
Download Recipe
www.recipe-star.com
Printable Recipes & More. Get Recipe-Star.com
Cabbage
Vegetarian
Recipe
Food
Party Food Recipes
In a medium skillet, saute chopped onion, carrots and rice in a little oil until rice grains are completely coated with oil. Add 1 cup broth or water and stir until water has been absorbed. Let cool and transfer to a large bowl. Add veal, lamb, salt, pepper, parsley and mint and mix until well combined, but don't overmix or the meat will become tough.
Place about 1/2 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.
Place the cabbage rolls on top of the chopped cabbage in the casserole dish or Dutch oven, seasoning each layer with salt and pepper. Pour enough tomato juice over rolls so it comes 2/3 up the side of the Dutch oven or casserole. Bring to a boil. Turn off heat, place a weighted ovenproof dish on the cabbage rolls, cover and place in oven. Bake for 1 hour or until cabbage is tender and meat is cooked.
Ads
1 Food That Stops High BP
bloodpressuresolution.com
Learn the 1 odd grocery store item that lowers high blood pressure 100% naturally
Make a sauce in a small bowl by combining yogurt, paprika, and a little sunflower oil, mixing until smooth. Transfer stuffed cabbages to a serving plate and cover with sauce.
http://www.findbgfood.com/recipe-banitsa
BANITZA
A Type Of Bulgarian Dessert
Banitza
This traditional Bulgarian pastry is first prepared by stacking up layers of filo pastry dough, mixture of whisked eggs, and pieces of Bulgarian cheese and then baked until it gets a golden crust. Eat this with a glass of ayran or boza.
Ingredients
1 pack of filo dough
3 eggs
1 lb Bulgarian cheese (or feta cheese)
3 tablespoons butter
1 cup of milk or yoghurt
Preparation
Mix the crumbled cheese, milk and eggs together. Don't over mix - cheese should be lumpy. Melt the butter in a cup. Butter the bottom of a casserole pan. Lay 5-6 sheets of filo dough, one after another (not together) as you spread some butter in between - use a brush for this. Spread some of the cheese mixture on top, lay another 3-4 sheets, spreading butter in between. Repeat until all mixture is used. Lay the last 3-4 sheets on the top with no butter in between. Spread the rest of the butter on top. Cut in portion sized squares and bake in the oven until golden (about 30 minutes on 400 F).
About Banitza
Banitsa (banica and banitza) is a traditional Bulgarian pastry prepared by layering a mixture of whisked eggs and pieces of sirene (the Bulgarian cheese) between filo pastry and then baking it in an oven.
Traditionally, some kismets (lucky charms) are put into the pastry on some of the national holidays or other occasions - Christmas Eve, the first day of Christmas, New Year's Eve, etc. They are usually small pieces of a dogwood branch with a bud - this symbolizes health and longevity. Other wishes include happiness, health, and success throughout the new year.
Banitsa is served for breakfast with plain yogurt, ayran, or boza. Served hot or cold, it always is a very tasty meal. There are several varieties which include banitsa with spinach, banitsa with milk, banitsa with pumpkin (tikvenik), etc.
Sunday, April 24, 2016
Brunei Film - Yasmine (2014)
Our protagonist wants to learn silat and faces your standard obstacles including a a strong father/daughter interaction. The film is professionally done and has a nice score and good, but not fantastic, local scenery in addition to competent directing and acting. Also, it's pretty much the only movie that Brunei has ever made so if you grade on a curve then making a decent fun Karate Kid clone and telling a cute story of a young lady finding herself and figuring out what's important is a pretty good accomplishment.
Subscribe to:
Posts (Atom)