The Strange Fruits of Casablanca

Every week, I try to bring a guest vegetable into my kitchen.  This past week I branched out and instead tried a new fruit: Kaki, also known as persimmon, and also as disgusting.  Kaki has a pretty good taste, but it has a weird chalky texture that makes you feel like you need to brush your teeth immediately.

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A few weeks ago, my guest of honor was fennel.  I got it for free from the vegetable seller who probably thought I was ridiculous for being so perplexed by it.  Fennel is pretty funny-looking, but if you can look past appearances, it’s delicious in salads.
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Beets, sweet potatoes (native to Africa, not the same as American yams), green beans, cabbage, and eggplant have also made a debut in my kitchen.  Last week I had pomegranate in my morning yogurt, continuing with the fruit theme.  Next week, I am going to have my sister stay here as a guest instead of vegetables, which should be a much different situation.
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A beautiful but time-consuming fruit.
In the spirit of discovery that I’ve been enjoying here in Morocco, my boyfriend and I have been working on developing two original recipes: Eggsta and Magic Menu.  Eggsta is a whimsical combination of eggs and pasta, making a kind of swirled omelette.  We have been cautiously introducing more vegetables to the dish, one at a time.  Magic Menu, an equally droll creation, is a pudding-like dish made of couscous in leben (another mysterious food) that can be infused with a number of delicious fruit combinations.
This week, I have a super exciting holiday-related guest vegetable: pumpkin!  Cleaned out thanks to a team of hardworking kindergarteners who aren’t afraid of a little mess.  Got any pumpkin recipes?!
IMG_3574Some of us thought there would be pasta inside this guy (which would have been good for Eggsta!) but in fact he was filled with pumpkin.
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