Wednesday, July 1, 2009

Boulanger? It means baker

I haven’t journaled about food, yet. Last night Tyler and I made Boulanger Choka and here is what it is:

Taken from in Creolese. Enjoy!

We does call eggplant by two names: “baigan” [say it like this: buy-gan] or “boulanger” [bu-lan-jay].

Choka is something mix up, mash up.
Try it first with one boulanger and decide if you like it, before you go and make more.

You need:

1 boulanger
1 clove garlic
½ of a small onion
1 small or middle size tomato
1 or 2 pieces o’ shallot, just for a li’l sprinkle
Salt to taste [or none, some folks don’t like salt]
Pepper to taste.
One spoonful [or less] olive oil.

You need a open fire...a gas stove does do the work good.

Rinse the boulanger with cool tap water, wipe it dry. Take a knife and stab the boulanger all over [don’t overkill, just some stabs here and there, longways, that is, lengthwise].

Peel the one clove o’ garlic and slice it up. Put slices o’ garlic into the stabs you make all over the boulanger.

Roast boulanger on stove with fire half way up, not too high. Keep turning boulanger 'round so it ain’t burn.

Roast it ‘til the skin get dark and the boulanger cook inside.

Put the boulager in a plate or bowl and cut the boulanger open, one long cut like you doing surgery. Take a spoon and scoop out the boulanger insides with garlic...remember you roast it with garlic.

[You can throw away stalk and skin now].

Chop up you onion, tomato, shallot and pepper.

Heat olive oil in pan.

Stir fry onion, tomato, shallot and pepper for a few seconds.

Now, you can either add the boulanger to the fry up onion and so on, in the pan, and mix it up well, mash it up in the pan [turn down the fire to do this].

Or you can add the fry up onion and so on to the boulanger in the bowl, and mix up, mash up together well.

Add salt to taste.

Eat this with roti, pita bread, lavash bread or spread on toast.

Oops, I nearly forget...some boulanger so bitter you can’t even look at them, they twast you taste buds. True, true, I ain’t lying, in one o’ them West Indian islands the eggplant been so bitter it twast me tongue and left me silent for hours. You got to know the eggplant in you area to know if you can roast or not.

1 comment:

Anastasia said...

I absolutely love this recipe! I wouldn't make it because I despise eggplant with all of my soul, but I can just hear the Creole cook telling you how to make it. And that part I love!!!