Food: Cuisine Couture
by: Lisa Witepski
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In the 1980s, any hostess worthy of her perm and blue eye-shadow would take pride in serving her guests shrimp cocktail and Baked Alaska. A decade later, fusion cuisine had our mouths watering. And nowadays? If it’s hot, it’s hot.
Roger Falck, Managing Director for McCormick South Africa, says that the world is in the grips of a chilli obsession, and that means cuisine featuring this key ingredient is big news. “We’re craving heat in a big way,” he says. And not just ordinary heat either; don’t hesitate to experiment with new chilli varieties. These are the varieties that should be added to your shopping list: **Guajillo** or Mexican dried chilli; **tien tsin** (hot Sichuan chilli); a Peruvian yellow chilli known as **Aji Amarillo** (known for its fruity flavour); and the bold Mexican chilli **Chilli de Arbol**. While you’re at it, try new cooking techniques. Rather than simply stirring it into your food, add new dimensions with grilling, smoking, pickling, fermenting, or candying, which tease out the flavour potential.
It stands to reason that cuisines featuring chilli as a key ingredient are also in favour. Think Indian and Mexican, for example. Although you might already be familiar with these cuisines, it’s time to take them to the next level. Try flavours in new contexts, for example, or experience the entire spectrum of the cuisine from food trucks to fine dining. Indian food, in particular, deserves a second look, as its current popularity means that traditional favourites are being reinterpreted in a way that appeals to modern diners. One of the ingredients that is increasingly in demand among food lovers is Kashmiri Masala. Curry fans will already be familiar with the concept of this homemade spice mix (if you’re a true fanatic, you might even have your own recipe), but the secret to this North Indian blend is mixing just the right proportions of cumin, cardamom, cinnamon, black pepper, cloves, and ginger.
Mexican food, meanwhile, has picked up a significant following, and who wouldn’t enjoy this casual, communal way of eating? But think beyond the burrito. Falck’s top picks for new ingredients and dishes to try include: **tomatillos**, a tomato-like ingredient that gives a lemony flavour; **recados**, a spice paste; and **chamoy**, a condiment made from apricots, lime, chillies, and spices.
At the same time, World Cup fever has sparked an interest in the food of Brazil. This is an interesting cuisine, says Falck, that was birthed in a melting pot culture, including influences from Europe, Africa, Asia, and the Amazon. What to look out for? Cassava flour (also known as manioc or tapioca flour) is a gluten-free ingredient that is used almost daily in Brazilian cooking (which is testimony to its versatility), while **tempero baiano** is a seasoning blend containing oregano, parsley, and varieties of pepper and cumin. More familiar ingredients include guavas (enjoyed in Brazil as a nectar or a paste) and black-eyed peas. For us meat-loving South Africans, the Brazilian tradition of **churrasco** – grilled or barbecued meats – is bound to become a shared taste. “Brazilians also love stews and casseroles, blending beans and meats like chicken,” says Falck.
Anything else the modern chef needs to know about? Forget the notion of tea as being nothing more than a breakfast beverage, or something your mom offers to get you through a moment of despair. Today, tea leaves are finding their way into rubs, broths, and marinades – think of it as Earl Grey with an edge.
One last thing you need to know: Having a small kitchen is no longer an excuse for keeping your inner Nigella cooped up. Look to Rachel Koo and her little kitchen in Paris for inspiration. Cramped in a kitchen with barely enough room for appliances, the latest addition to the celebrity chef circuit not only opened her own restaurant (serving dishes in the intimate setting of her home), she also got her own cooking show. Since few urban dwellers in the world’s capitals have the luxury of space, Falck reports that another major trend is “clever, compact cooking”, with cooks using what they have instead of wishing they had more.
So what are you waiting for? Time to hit the markets, select something exotic, and start stirring that pot!
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