Korean barbecue

Korean people love to eat barbecue!! There are so many barbecue restaurants in Korea.

Korean barbecue is called 'Bulgogi'.

       

    Grilled beef, pork or seafoods and eat them with vegetable salads. 

    They are so delicious. Try it! 

   

      

    

Chilling out at Red Pepper

Dry-Braised Pork Intestine w. Spicy Sauce in Hot Pot

   
                                                                   Duck Soup

   
                                           Stir -fried Lotus with or without Chili Pepper

   
                                              Sliced Fish w. Bone in House Spicy Sauce

Ma po Tofu - A famous Chinese dish.

Ma po tofu is one of the most famous dishes in Chuan Cuisine with a history of more than 100 years. Ma describes a spicy and hot taste which comes from pepper powder, one kind of condiment usually used in Chuan Cuisine. It is a combination of tofu set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension,and often cooked with douchi (fermented black beans) and minced meat, usually pork or beef.

I found a new love in Antigua and that's the love of ITAL food.

I don't consider myself a health conscious person and usually opt for the unhealthy foods. During my visit to Antigua one of the eatery I visited was the One Stone Ital shack.  Shoy is the owner of this establishment and was quite accommodating by giving me a glimpse into the world of ITAL food cooking. Ital food is typically prepared by Rastafarian's. Ital style of cooking usually omits salt, oil and meat. The food is usually prepared in a clay pot and sometimes served in a calabash.  Some of the food I sampled were black eye peas ball, spinach ball, cassava ball and fried/breaded egg plant. The taste certainly exceeded my expectation. Initially I expected something that lacked flavor, seasoning & appeal....oh boy was so wrong! The peas ball looks and almost taste like regular meatball (I said almost :P). It tasted so good that I had to remind myself that this was peas and not meat. The first bite into the spinach ball offered an explosion of flavor for my taste buds. Everything I tried was absolutely delicious. If you ever find yourself in Antigua be sure to make One Stone Ital shack a stop. You will be happy you did. ...ITAL food is not only for Rastafarian's but for anyone who is looking for a healthier, tasty alternative.

Green calabash

Soup in calabash

Dry Calabash

 peas ball on the far left, breaded eggplant in the middle, cassava ball on top right and spinach ball on the right

Brown rice with beets and carrots

Soy

Company van

Injera and Lega Tibs

Injera is a sourdough-risen flatbread with a unique, slightly spongy texture. Traditionally 
made out of teff flour, it is a national dish in Ethiopia and Eritrea. A similar variant is eaten in Somalia and Djibouti, Yemen, and Sudan.

Lega Tibs is a combination of cubed tender boneless leg of lamb marinated in White Wine, and sautéed with rosemary, onions, and green peppers.

Banku and Tilapia

Banku and Tilapia is a Ghanaian dish.To cook grilled Tilapia Lay out sheets of aluminum foil---large enough to wrap around each piece of fish, Squirt lemon juice on the fish or brush on olive oil. Add sliced vegetables---such as peppers and onions. Seal the foil loosely around each serving of fish and vegetables by pinching the ends together and cook on heated grill for 10 min. Banku is an indigenous fermented meal of maize or cassava. It is cooked by four cups of White Maize gridded into powder. This is mixed with half a cup of water this mixture is fermented for about 3 -4 days. Its then kneaded with the hand until a very smooth dough is obtained. It is then cut into small dumplings, water is added and it is boiled for a hour in a pot, this banku is served with grilled tilapia.

Korean Cuisine- various soups

   Korean people like to eat soup together when they eat rice. There are two types of soup. One is " Jjigae". It is closer to stew than soup. The other type of soup is "Gook" .  Jjigae is usually thicker than gook.  There are various kinds of  Jjigae and Gook. We name the soup according to what we put in the soup. If we put Kimchi in it, we call it "Kimchi Jjigae".
  

   This is Kimchi Jjigae. We usually put kimchi, pork, tofu and red pepper in it. 

    

    This is bean paste jjigae. We have our traditional pastes such as bean paste and red pepper paste.

    If you make stew with Korean traditional bean paste, that is what we call " Doenjang Jjigae".