sea creature? maxixe!
I loved all the guesses!
I found these maxixe or “Brazilian cucumber” at the farmers market. Although I have been picking cucumbers all summer, I couldn’t resist the look of them.
Shammi’s delightful Food In The Main was one of my first favorite blogs, and it remains a place I return to time and again for a healthy dose of delicious cooking (complete with step-by-step photos!) and dry wit. I can really relate to one recent post in which Shyam so eloquently struck a familiar chord in my little foodie heart:
“. . . I like having well-stocked kitchen cupboards – I have more things than I know what to do with, all of which I’ve bought on the off chance that I might need it for a recipe – because it would be a disaster if I didn’t have it when required. Sometimes I think I should just live in a supermarket . . . ”
Upon reading this, all I could think was “oh, ME TOO”!!!
things like this speak to me from grocery shelves…
Case in point — this little treat found in a Latin American market earlier this summer. I had passed the place countless times when I worked in the area, but never ventured in. I caught sight of this gen-u-ine imported-from-Peru anji panca sauce for only $1.09, and of course I had to have it. I was sure I had read a hundred recipes calling for it, and would need it soon.
thick and rich anji panca sauce
Of course it’s been sitting on the counter for weeks now — not yet relegated to the pantry where myriad similar ‘necessities’ find themselves banished.
Since I had the Brazilian cucumbers, I thought I’d flavor them with the Peruvian pepper sauce. Those green spines had me a bit nervous, and they were chock full of seeds, so I decided to pressure cook the cukes with some dal.
Anji panca sauce is on the salty side, so I didn’t need salt.
Maxixe Dal with Anji Panca
Pressure cook the following:
1/4 c each toor dal and whole moong dal
1/2 c chopped onion
3-4 cloves garlic, chopped
5-6 maxixie, chopped
1 small piece of tamarind
2-3 red chillies (anji panca is *not* spicy)
drop of oil and pinch of turmeric
When done, mash the dal and stir in
1/4 c anji panca sauce
A simple tadka of cumin and curry leaves can be added.
Swirl in a little extra anji panca and it’s ready to serve.
maxixe dal with anji panca
While this tasted fantastic, I’m not sure I’d go for the maxixe again due to the millions of seeds. Anji panca on the other hand, is sure to find its way into many more meals!