-=> Quoting Michael Loo to Jim Weller <=-

 ML> We started with sambusas (samosa analogues)

 JW> The Indian diaspora has made them popular internationally.

 ML> I don't think triangular pastries can be traced unilaterally 
 ML> to south Asia, though - they seem universal wherever dough
 ML> is made.

I just read that sambusas originated in the Middle East at least 1000
years ago and that Arab spice traders introduced them both around
the Horn of Africa and to India around 800 years ago. Indians
subsequently invented the potato stuffed version.

 ML> A lot of the domestic teff here is from Idaho and the
 ML> Dakotas, which are often on the chilly side.

I'm surprised that farmers in southern Alberta and Saskatchewan
haven't tried to grow it on at least a small scale experimental
basis,

But apparently our production is zero except for some limited use of
the whole plant as part of a drought resistant hay and pasture
mixture of grasses.

 >      Title: Pan Fried Kingfish Fillet

 ML> Good one, though the fish we had was almost definitely
 ML> in the Perciformes - your average Kingfish is a Scombridae,
 ML> relatively Long and skinny.

True. I chose that recipe merely because it was a salt water fish
one, from the Horn of Africa, and already in my export file.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Broiled Fish From Chef Kurt Linsi (Ethiopia)
 Categories: Fish, Bbq, Ethiopian
      Yield: 8 servings
 
      1    Text file
 
  Place 2 or 3 freshly caught whole fish, cleaned, on a wire rack.
  Lower the rack carefully into a long pan of salted lukewarm water.
  
  Bring the water up to a boil slowly and simmer until the skin
  loosens. Lift the fish out rack and all and place it directly over
  a hot charcoal fire. Sprinkle with salt and pepper and, as soon as
  the fish begins to flake, remove from fire and serve immediately.
  
  If fish appears dry brush it carefully with seasoned oil or
  butter.
  
  Chef Kurt Linsi of Ethiopian Airlines was the chef for Emperor Haile
  Selassie for ten years. He is one of the world's outstanding cooks.
  
  The African Cookbook by Bea Sandler 

MMMMM

Cheers

Jim                                              

... Before you eat a rotten fish, you must first drink like a Viking.

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