Pointing the finger at exotic flavours of the south

OKRA
If you’ve ever been to Mardi Gras in New Orleans, you’d agree that you couldn’t walk 10 paces on Bourbon Street without being confronted by the spicy wafting aroma of gumbo – the tomato-infused sexy okra seafood stew flavoured with cumin, chili and the holy trinity of Cajun cooking: garlic, onion and capsicum.
Native to Africa, okra – also called lady’s fingers according to Stephanie Alexander – is a five-sided green tubular-shaped fruit with limited appeal to the Anglo-Saxon palate as it secretes a gluey slime that is used to thicken stews.
Despite its odd shape and texture, okra is a delicious staple in Greek and Arabic casseroles and is battered and fried as “redneck” cuisine in the southern parts of the USA.
Commonly available in fresh fruit and vegetable shops in Sydney, okra is best bought young, small, and tender. To reduce the vegetable’s slime factor, first prepare the okra by washing and peeling the end or “cap” off. Soak for an hour in one part white vinegar to four parts water. Steamed or fried (whole or sliced) and added to stews, okra complements chicken or lamb when paired in fragrant tomato-based sauces.
COUSCOUS
Also claiming African roots, couscous is now as common as corn chips on grocer’s shelves and is very easy to prepare. Khaki in colour, couscous is traditionally served under roasted meats and vegetables.
Couscous is commonly thought of as a grain from the burghul wheat family. However, its preparation before it is packaged and sold as “quick cuisine” would indicate something contrary. Couscous is made by rolling and shaping moistened semolina wheat and then coating each grain with finely ground wheat flour. This process technically makes it pasta.
To prepare, bring to a boil one and a half cups of water or chicken stock (I prefer the latter) for each cup of dried couscous. Once the stock is at boiling point, remove from heat and add the couscous and two tablespoons olive oil for every cup you use. Cover with the lid and wait five minutes, then fluff with a fork and season to taste. Serve immediately garnished with slivered almonds, chopped flat leaf parsley and finely chopped green onions.
SPATCHCOCK
Small in stature, the spatchcock is perceived as fiddly to cook and intimidating to eat in restaurants. Despite their delicate bones and lack of girth on the plate, these little beauties are a tender succulent poultry choice. Spatchcockmost commonly refers to a size 4/5 young chicken no older than six weeks. However, it is also a verb referring to a technique of removing the spine from a chicken and flattening the bird out before cooking.
While a whole uncut spatchcock can be seasoned under the skin and its cavity stuffed, the preparation, albeit tedious, will lessen cooking time and allows for a dramatic presentation.
As the flesh is youthfully tender, removing the keel (back) bone is easy with a standard pair of kitchen shears or a heavy chef’s knife. Place the washed and dried bird breast-side down and cut on one side of the keel bone with the shears from base to neck. With both hands on the ribcage, open the chest cavity to expose the keel bone like the spine of a book until a crack sound is heard. Cut out the keel bone and remove cartilage.
SPATCHCOCK TAGINE
Spatchcock Tagine is an easy recipe that delivers terrific fragrance to your kitchen and pairs nicely with couscous. After de-boning the birds, tenderise with citrus juices, rub with olive oil and Nomu Moroccan Spices Blend under the skin and on both sides of the bird and marinate for 30 minutes. Pan fry or grill the spatchcock, browning 3-4 minutes on each side. Sauté a chopped onion and four crushed cloves of garlic. Add two blanched sweet potatoes that have been diced and a handful of sliced prepared okra. Stir in one cup dried apricots that have been coarsely chopped and a cup of sultanas. Add three cups of chicken stock and two heaping tablespoons of Nomu Moroccan seasoning. Place the spatchcock in an ovenproof baking dish. Spoon the stock/vegetable mixture over the chicken. Cover with aluminium foil and bake for 40 minutes at 180˚ C. Check doneness and adjust seasoning. Spoon over couscous, garnish with lemon wedges and enjoy.