Feed Your Friends Fake Fesenjun!

There are times when you just have to go with the flow.

We hosted a large dinner party in our house this week to bid farewell to a United Nations colleague.  And, although the food was grown, bought and cooked in Iran, it was, admittedly, not an Iranian menu. 

Fake Fesenjun

But these are mere details.  Given that we were hosting both Iranian and foreign guests, I opted for a fusion menu of recipes from our various travels over this fair and fabulous planet.

One of my “go-to” chicken dishes is a Creole Caribbean chicken recipe from the entertaining food writer Kenneth Gardnier, originally from the lush tropical island of Dominica.  It is one of those recipes that you can adapt to any geographical location and local ingredients.  It always goes down well at dinner parties.

So, when I invited our guests to eat the other night, I was somewhat surprised at hearing a general mumbling amongst the Iranian crowd that there was Fesenjun (see my blog from 8^th April) on the table.

Indeed, one of the more intriguing conversations was with a guest whose identity will remain anonymous.

It went something like this:

Anonymous Guest:  Oh, so you have made Fesenjun.  That's nice.

Liz:                         Well, no, sorry, it isn't actually Fesenjun.

Anonymous Guest:  But it looks like Fesenjun.

Liz:                         Really?  But it's not as dark as Fesenjun.

Anonymous Guest:  It's almost as dark as Fesenjun.

Liz:                        Actually, it's chicken baked in a Caribbean Creole sauce.  The recipe is from Dominica.  That's an island about 170km northwest of where Gary comes from in Barbados.

Brief dramatic pause

Anonymous Guest:  Ah!  So, it’s “fake” Fesenjun then?

As I stood on the brink, I decided that this was a battle I was clearly not going to win and go with the flow I went.  Within minutes, Fake Fesenjun entered the annals of fusion food and was heartily consumed. 

The recipe for it is at the end of this blog.

Along with another recipe for a dish that always goes far at BBQs and large gatherings.  A standard in my dinner party repertoire, Curried Pasta Salad from South Africa is always very popular. 

Well, at least with some!

South African Curried Pasta Salad

I would have to confess that eating pasta cold in any form is not my cup of tea.  In fact, if pressed, I would have to be chained to a fence and force-fed the stuff through a straw.  But, some people do like it.  I even have vegan acquaintances who will eat it.  I do make my own mango chutney, which I add in copious quantities to give the pasta salad a bit more zing!

So, what are you waiting for?  Get into the kitchen and rattle those pots and pans and cook up some fake fusion food for your friends.

Nushijan!

Fake Fesenjun

What you need:

4 to 6 pieces of chicken

Juice of 1 lime or lemon

2 garlic cloves

1 teaspoon of sea salt

2 teaspoons of hot pepper sauce (West Indian sauce if you can get it)

150ml (approx.) of chicken stock

1 onion

1 tablespoon soya sauce

1 teaspoon curry powder

3 tablespoons dark rum (Barbados rum if you can get it)

2 tablespoons tomato paste

1 teaspoon thyme

1 small piece of fresh ginger, peeled and grated

2 tablespoons olive oil

What to do:

Put everything in a blender or food processor and blend until you have a smooth sauce with no lumpy bits.  Marinade the chicken pieces and leave in the fridge for at least 6 hours or overnight if you can.  Turn the pieces regularly in the marinade.

To cook you can either BBQ it or put the whole lot in a baking pan and roast in a pre-heated oven at 200°C/400°F/Gas Mark 6 for 1 to 1 ½ hours and turn the chicken at regular intervals.

South African Curried Pasta Salad

What you need:

500 grams pasta (macaroni, penne)

100g seedless raisons or sultanas

1 x 410 g can of peach slices, drained and chopped

1 x 410 g can pineapple chunks, drained

1 onion, finely chopped

1 green sweet pepper, seeded and chopped

1 red sweet pepper, seeded and chopped

Dressing

250 ml (1 cup) mayonnaise

15 ml (1 tablespoon curry powder)

60 ml (1/4 cup) chutney

The dressing measurements are basic ones. I always add more mayonnaise and chutney.

What to do:

Cook the pasta until al dente, drain in a large colander and cool under running water. Drain really well and put in a large bowl.

While the pasta is cooking, prepare the vegetables and fruit.  Add to the cooked pasta and mix well.

Mix the ingredients for the dressing with a whisk, and then mix with the pasta and veggies.  Stir it around until everything is covered in the dressing. Chill in the fridge until ready to serve.