Puttanesca africana: global fusion cuisine

uite unbeknownst to me, my cooking patterns have evolved to embrace a most spectacular variety of world cuisines - all too oft mixed in a single dish. I realised that when fixing my spaghetti lunch today. As I sautéed garlic and onions in olive oil for puttanesca, I added Thai anchovies and, in lieu of old boring salt, Vietnamese fish sauce - it gives food a more pronounced, deeper flavour. Then I mixed in a pinch of finely chopped Nigerian peppers, which made me think of an Italian puttana feeling sore after a night of heavy African sailor loving: when used in moderation, the peppers leave exactly that pleasantly burning sensation in your bodily orifices as a lot of sexual rubbing does. They also give that drool-invoking savoury flavour so prized in Africa and the Caribbean.

Freshly picked basil leaves and a few shavings of hard cheese felt just right with this intense salty-spicy sauce.

The recipe:

1. Peel and finely chop three red onions and half a head of garlic.
2. Heat a frying pan well, pour a generous glug of olive oil and grind some black pepper into it.
3. When the pepper starts giving out a flavor, add first the garlic and then 10-12 dried Thai anchovies. When both golden brown, add the onions, sauté until all golden brown, then add a pinch of finely chopped Nigerian peppers and fish sauce to taste.
4. Tip a tin of chopped tomatoes and half a cup of red wine and mix well.
5. Allow to simmer on a very low fire for 10-15 minutes.
6. Serve with fresh herbs - parsley, sage, thyme or basil - and a few shavings of mature cheese.