Adventure Travel Blogging

A wild taste from Morocco: Matbucha

A wild taste from Morocco: Matbucha
I just got back from a two week trip to Morocco and the day I returned I had to make one of my favorite dishes, matbucha . Matbucha is an appetizer which is pretty much what we would call salsa, but Moroccans call it a salad. Today at the office I ran a taste test just to make sure this was ready to suggest as a wild recipe and the staff gave it two-thumbs up! Matbucha Recipe: Ingredients 10 tomatoes (diced) 2 Bell peppers (diced) 1-2 Jalapeños (diced) 1/2 an onion, 1 onion if you love onions. (diced) 1-2 cloves of garlic - if you love garlic add two. (diced) 1 Tbsp of paprika 1 Tbsp of salt 2 Tbsp of sugar 1/3 Cup extra virgin olive oil Optional Ingredients: 1 Tbsp of turmeric 1-2 Tbsp of chili peppers - depends if you want some heat, typically you don't add chili peppers. 1 Tbsp of Ras...
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Guest — Kurt Kutay
Looks similar to the kind of delicious vegetable mezes in Turkey, but then it's all part of Mediterrean cuisine. Thanks for sharin... Read More
Wednesday, 15 May 2013 09:40
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Argentina Travel: I just discovered “Tincho”

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“New Age” from Argentina was recently displayed at my local grocery wine department as the latest rage in Argentina. Since Anne and I are leading our upcoming Argentina Trip, Wines, Cultures and Canyonlands , with our friends from Arista Wine Cellars in Edmonds, WA, I figure we better get in the know. Turns out, it’s been around Argentina for while now, and especially popular in a hot day in sophisticated Buenos Aires. Now is seems to becoming all the rage in the US. I can see why… The profile description under the bottle written by the wine steward read that it’s best as a refreshing drink in summer (which is happening right now in Argentina) over ice with lime or lemon. I rushed home to give it a taste. Wow! It’s a Sauvignon Blanc (50 percent) and Malvasia (50 percent) from Mendoza, Argentina. New Age is very light-bodied, but utterly crisp...
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Culinary Colombia

Culinary Colombia
  Sorting coffee at San Alberta My first encounter with the flavors of Colombia occurred in Buenos Aires last April while wandering the streets surrounding the San Telmo market. Guiding trips is hard work and after close to three weeks on the road leading a group of Wildland travelers on our Hikers Patagonia Anniversary Adventure, I was famished and on a personal mission to eat every empanada I could get my hands on. Fortunately they were in no short supply that Sunday with countless people selling the steaming, savory pockets of beef, chicken and potato mixtures from grocery carts on the street. Out of the fifteen or so I consumed, the one that stood out was the ‘ Colombian style ’ empanada which had a fried cornmeal crust and came with a little cup of spicy sauce that I came to know as aji picante. I stood there in the market...
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Recent Comments
Guest — Kurt Kutay
Sometimes is just that one special ingrediant like the dried guascas (Colombian herb) that is what makes a recipe made at home tas... Read More
Monday, 22 October 2012 09:17
Guest — Jonathan Burnham
Oh man this looks delicious Kirsten! thanks for sharing this recipe from your travels!!!!
Monday, 22 October 2012 09:11
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