- Slowly saute a lot of crushed garlic with a tad of finely chopped Scottish bonnet pepper.
- Add sliced chorizo and fry on a medium fir until it makes the oil red.
- Add some chopped tomatoes and red African onions, fry until the onions are soft.
- Add a lot of chopped African spinach (it's more robust and sweeter than the regular one) and fold into the mixture. Fry until the spinach retain just a bit of crunch.
- Season with Thai fish sauce.
- Serve with steamed rice.
Wednesday, December 2, 2015
Considering what I stash in my cupboards, it's no wonder most of my cooking is some kind of fusion. Whether 'improving' French stews with Thai fish sauce or spiking hommous with dried lime powder, the Post-Modern culinary pastiche is the order of the day.
Today's lunch was whipped up at the epistemic crossroads of Thai, Spanish and West African cuisines: the classic Thai phat phak fai daeng was made with Asturian chorizo as well as African spinach, onions and Scottish bonnet peppers, proving a very happy marriage.