Debbie’s
husband is from India and we were on our way to an Indian ceremony so what
could be more appropriate than some spice to get us started? We were happy to
indulge in her platter of raw vegetables and flavors she set out for our
arrival, close to midnight the pervious evening. So I wasn’t that hungry the
next morning, but the aroma of upma got me going.
I
liken this “porridge” to the consistency of the Malt –O-Meal I had as a kid with butter and sugar. This upma
was a bit thicker, with onions, peppers and spices mixed in. It was savory and
warm and filling. She made hers from a packet and served it with a southern
biscuit on the side, jelly and
fresh apples.
Again,
not sure how they’d serve the same dish in India, but I’m all about the fusion
flavors.
Spice
of life
You
can go around the globe from your spice cabinet, thanks to McCormick Gourmet
Global Seasonings. Some pre-mixed concoctions in their famous jars include flavors
I already crave, such as shawarma Middle Eastern blend of cinnamon, coriander
and cardamom, and some new-to-me traditions such as berbere, a blend of
cayenne, paprika, cardamom, ginger and cinnamon to make Ethiopia’s most popular
seasoning.
With
my samples of harissa, a Tunisian chili paste, and za’atar, I’ve seasoned
eggplant, eggs and meats in a fashion that makes one want to set a whole table
for entertaining. The aromas are intoxicating.
Peruvian,
a blend of chilli pepper, paprika, cumin and black pepper, is another offering
you’ll want to experience.
Darragh
Doiron is a Port Arthur area foodie who likes it spicy. Contact her at darraghcastillo@icloud.com
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