Paging through Susie Chatz-Anderson’s book ‘A Bite of Latin America’ made me long for the delicious food of Brazil. She speaks of the delicious breakfast cakes served in the mornings with jugs of fresh cashew juice; the delicious empados; the little pies filled with meat or seafood…it brought back memories of steaming bowls of Moqueca, delicious with coconut milk, seafood and dende oil.
In this book the reader is taken on a culinary tour from Mexico, travelling southwards through Central and South America as they discover each region and its gastronomy. ‘A Bite of Latin America’ provides the practical guidance to recreate the magic of these meals at home. The food has a complex layering of flavours and techniques that leaves one in a constant state of amazement. The recipes are also adapted for South Africa, where certain ingredients are difficult to find.
Susie’s passion for the region and its food infuses each of these delicious recipes. Packed with anecdotes and really magnificent pictures, this book offers practical guidance to help you recreate the magic of these meals at home. The subtle layering of flavour and use of authentic techniques make for scrumptious food. Susie believes in good food and living a good life. She and her husband took one year off from the corporate world, travelling through Mexico and South-America, searching for the best dishes and eating experiences. Discover these for yourself with ‘A Bite of Latin America’.
Susie constantly goes on trips around the world, discovering new taste experiences. “The origin of this book really lies in two things: my complete love of good food, and a decision taken by my husband and I – after many years of ‘normal’ life – to resign from our serious offices jobs, put all our earthly possessions into storage and buy two tickets to travel the world for one year…starting in Mexico.” What a story.
Tortilla de Espinacas
(Spinach omelette – Spanish style)
This Colombia recipe is adapted to a Spanish-style tortilla and makes a lovely light lunch when served with a crisp side salad and avocado slices.
1 medium-sized onion
2 Tbsp olive oil
Salt and freshly ground black pepper
200g fresh spinach, thoroughly washed
5 large eggs
1 fresh medium-heat chilli, finely chopped
Pinch of snipped fresh chives to garnish
- Cut the onion in half and then thinly slice into half-moons.
- Peel the potatoes and slice into thin rounds, thoroughly drying in a cloth thereafter.
- Heat the oil in a non-stick pan of approximately 20 cm in diameter until very hot, then add the potatoes and onion and toss until well coated with the oil.
- Season to taste and reduce the heat to the lowest setting. Cook, covered, for 20 minutes or until the potatoes are soft (they should not brown), shaking the pan every so often.
- In a saucepan, lightly steam the spinach. Once cooked, squeeze out all the liquid (it is very important to get all the liquid out) and chop finely. Set aside until needed.
- Lightly beat the eggs and season with salt and pepper.
- When the onion and potatoes are cooked, raise the heat to medium, thoroughly mix in the spinach and chilli before adding the egg mixture to the pan.
- Reduce to low heat and cook for 20 minutes, uncovered.
- Every so often, run a palette knife around the edges of the omelette to prevent it sticking.
- When there is no liquid left on top of the omelette, turn it over with the help of a large plate and cook for 2 minutes more (it should remain moist in the middle).
- Sprinkle with fresh chives before serving.