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	<title>Fork Fingers Chopsticks &#187; African</title>
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	<link>http://forkfingerschopsticks.com</link>
	<description>Cooking and eating, one ingredient at a time</description>
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		<title>Coconut Milk:  Brazilian Fish Stew &#8211; Moqueca de Peixe</title>
		<link>http://forkfingerschopsticks.com/coconut-milk-brazilian-fish-stew-moqueca-de-peixe/</link>
		<comments>http://forkfingerschopsticks.com/coconut-milk-brazilian-fish-stew-moqueca-de-peixe/#comments</comments>
		<pubDate>Mon, 28 Mar 2011 02:48:36 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[African]]></category>
		<category><![CDATA[Brazilian]]></category>
		<category><![CDATA[Coconut milk]]></category>
		<category><![CDATA[Fish/Seafood]]></category>
		<category><![CDATA[Latin American]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Soup - Stew]]></category>
		<category><![CDATA[Afro-Brazilian]]></category>
		<category><![CDATA[Bahia]]></category>
		<category><![CDATA[Fish Stew]]></category>
		<category><![CDATA[moqueca]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=3292</guid>
		<description><![CDATA[From region to region in Brazil, there are various versions of moqueca de peixe (fish stew). The Bahian version, which includes coconut milk and palm oil, is generally considered “the” favorite.]]></description>
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		<slash:comments>13</slash:comments>
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		<title>Parsley:  Sun-dried Tomato Quinoa Tabbouleh</title>
		<link>http://forkfingerschopsticks.com/parsley-sun-dried-tomato-quinoa-tabbouleh/</link>
		<comments>http://forkfingerschopsticks.com/parsley-sun-dried-tomato-quinoa-tabbouleh/#comments</comments>
		<pubDate>Thu, 24 Jun 2010 23:56:44 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[African]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Middle Eastern]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Quinoa]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Lebanese]]></category>
		<category><![CDATA[tabbouleh]]></category>
		<category><![CDATA[tabouleh]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2402</guid>
		<description><![CDATA[Parsley is one of my favorite herbs – I’ve got Mexican roots so nothing tops cilantro. Growing up, like many of you, the only time I remember parsley on my plate was as a garnish. But, decades ago when I began eating Middle Eastern foods like tabbouleh, the herb found a regular place in my heart and garden.  I grow both curly and flat parsley and prefer the curly version for tabbouleh.]]></description>
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		<slash:comments>10</slash:comments>
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		<item>
		<title>Lentils:  Lentil &amp; Plantain Salad &#8211; Ensalada de Lentejas Y Platanos</title>
		<link>http://forkfingerschopsticks.com/lentils-lentil-plantain-salad-ensalada-de-lentejas-y-platanos/</link>
		<comments>http://forkfingerschopsticks.com/lentils-lentil-plantain-salad-ensalada-de-lentejas-y-platanos/#comments</comments>
		<pubDate>Tue, 02 Mar 2010 19:36:34 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[African]]></category>
		<category><![CDATA[Banana]]></category>
		<category><![CDATA[Bean]]></category>
		<category><![CDATA[Caribbean]]></category>
		<category><![CDATA[Lentil]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Plantain]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Banana Lentil]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[comfort food]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[Lentil Salad]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Spanish]]></category>
		<category><![CDATA[unusual]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=1754</guid>
		<description><![CDATA[Apparently, lentils and bananas are combined more commonly than we think.

I came upon a Banana-Lentil Salad recipe while browsing Nuevo Latino: Recipes that Celebrate the New Latin-American Cuisine by Douglas Rodriguez, a James Beard award-winning chef. His salad trails back to the Spanish Canary Islands.

In Mexico, as well as in other Latin American and Caribbean countries, lentejas y platano (lentils and plantains) are frequently eaten . . . . ]]></description>
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		<slash:comments>6</slash:comments>
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		<item>
		<title>Lentils:  Comforting Red Lentil Soup</title>
		<link>http://forkfingerschopsticks.com/lentils-comforting-red-lentil-soup/</link>
		<comments>http://forkfingerschopsticks.com/lentils-comforting-red-lentil-soup/#comments</comments>
		<pubDate>Thu, 25 Feb 2010 01:52:34 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[African]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Lentil]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Soup - Stew]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[budget]]></category>
		<category><![CDATA[cheap eats]]></category>
		<category><![CDATA[comfort food]]></category>
		<category><![CDATA[ethiopian]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=1699</guid>
		<description><![CDATA[This red lentil soup is comfort food.

It takes the edge off a cold, winter day and satiates my panza (belly).

It’s a souped-up tomato soup – made hearty with red lentils and flavorful with my favorite warming spices:  ginger, cumin and chile.  Several Ethiopian red lentil dishes are similar, except this one is more simple. . . .]]></description>
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		<slash:comments>3</slash:comments>
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		<item>
		<title>Quinoa:  African Peanut Quinoa Soup</title>
		<link>http://forkfingerschopsticks.com/quinoa-african-peanut-quinoa-soup/</link>
		<comments>http://forkfingerschopsticks.com/quinoa-african-peanut-quinoa-soup/#comments</comments>
		<pubDate>Wed, 27 Jan 2010 03:27:52 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[African]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Nuts]]></category>
		<category><![CDATA[Quinoa]]></category>
		<category><![CDATA[Soup - Stew]]></category>
		<category><![CDATA[Sweet Potato]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Zucchini]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=1438</guid>
		<description><![CDATA[If you haven’t tried quinoa yet, this toothsome African peanut soup will surely lure you in. It has a slew of nutritious vegetables in a creamy, peppery broth with lovely bits of crunchy quinoa. The soup makes the rotation in my comfort food repertoire several times during the cold-weather season because it is both healthy and decadent.

Although quinoa is native to the South American Andes region (read about its origins), it is now cultivated around the world – from Colorado to the Himalayas to Ethiopia and other areas of East Africa. This dish has a definite African influence . . . . ]]></description>
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		<slash:comments>11</slash:comments>
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