Oh man, the quiet of vacation fades really fast into the clamor of New York City. Last week, we were floating down Belize’s Rio Grande to the Caribbean, climbing the pyramids at Tikal, and reading books in hammocks, internet in the lobby so intermittent it took a day to download a draft of the eCookbook when I needed to proof it. And then you know what it’s like this week, to come back to a city with the snow still unmelted, and work, and life, and everything. So while I catch up, I wanted to share with you an old favorite recipe–a vegetarian superstar that resembles nothing so much as mashed potatoes but delivers a lot more protein and flavor than that.
The saucer of spices above reminded me to tell you that we stayed in Belize on a working farm, and I saw turmeric–that yellow powder in the upper left–growing fresh as we walked through the garden one afternoon. Down there, they call turmeric yellow ginger. I’m holding a little slice on the left below, which is vividly orange compared to the knob of ginger Alex has. My piece stained my thumb gold for the afternoon.
This is the rest of the garden where those two roots grew, beside squash and cilantro, culantro and massive leaves of tropical thyme.
And then, to give you one more, this is the river in the jungle we glided down by boat:
The potato pea masala is a recipe from BGSK’s first-ever post, like my peanut sauce. In addition to potatoes, there are raisins, chickpeas, and coconut, plus a cilantro chutney that makes a bowl of potatoes seem more rarified.
The masala could be served as part of a bigger indian buffet, beside korma, chicken tikka masala, or paneer bhurji, or as its own vegetarian main dish. If you’ve got leftovers, smash up the potatoes, form little cakes, and fry them in a little oil.