CLOVES

clovesCloves are one of a number of exciting spices which feature in our fragrant Masala Chai chocolate bar. Along with nutmeg & mace, cloves are native to the Moluccas or ‘Spice Islands’, a volcanic archipelago in Indonesia. However, the spice is also now grown across the Indian subcontinent and in parts of West Africa. The cloves themselves are actually flower buds which are picked from the tall evergreen clove trees & then dried in the sun. The name clove is derived from the Latin word clavus, meaning nail, which the buds resemble.

Cloves & the Spice Islands became central to the huge Eastern Spice Trade as far back as Roman times. However, as European spice demand grew around the 16th century, the Spanish, Dutch, British & French were all involved in bitter conflicts in an attempt to weaken the dominant Portuguese control of the area. But towards the end of the 18th century, power began to shift when a Frenchman, called Pierre Poivre, managed to smuggle seeds & plants from the islands and began to develop their own spices. The subsequent growth of cloves in Mauritius by the French was one of many new plantations that eventually led to the end of the monopoly & the price of spices falling significantly.

In terms of flavour, cloves have a wonderfully strong medicinal & fruity flavour & are used in both sweet & savoury dishes. North Africa & the Middle East often use cloves in rice & meat dishes, such as Moroccan Tagines. These strong flavours also led to scented clove oranges being a very popular insect repellant in bygone centuries. In it’s native Indonesia, cloves are blended with tobacco to create the popular ‘kretek’ cigarette. While in China & Asia, cloves are widely used in both medicine & spice blends, such as Chinese Five Spice or the wonderful Indian Masala Chai….

A COOK’S TOUR

If you have a lust for exciting food and travel, then I insist that you read ‘A Cook’s Tour’, the brilliant book (& TV series) by Anthony Bourdain. With every chapter, the renowned chef invites you to yet another faraway place, vividly describing his times with the locals and their wonderful foods & customs. I love the obscurity of many of his destinations & Bourdain speaks with such curiosity of the strange places he’s led to and such passion about the exotic food he tastes. I especially loved his chapters on Morocco, where Bourdain eats prime pigeon pie in Fez & feasts with nomadic Touregs in the desert, and on Mexico where the chef dines on fabulous goats head soup & the not so fabulous iguana tamales. Wonderful stuff!

 

CHIHUAHUA & THE CHIPOTLE

COCOA HERNANDO CHIPOTLE CHILLIThe aromatic Chipotle chillies used in our Luxury Dark Chocolate Mexican Bar start out life as green jalapenos, which are left to grow until they turn dry & take on a lovely shade of dark red. The chillies are then transferred to wood-burning chambers for several days in order to absorb smoke & remove any remaining moisture. The farmers are then finally left with these wonderfully smoky mild chillies which are transported all across Mexico to be used in a whole range of traditional sauces, including Salsa & Adobo.

 

 

Copper CanyonMost Chipotle chillies are actually produced in Chihuahua, which sits on the country’s northern border with the US & is also the biggest state in Mexico. Chihuahau literally means ‘the place where the rivers meet’ – the rivers being the Chuviscar and the Sacramento, which flow from Colorado & California respectively. Chihuahua is a vast state which contains an incredible variety of environments, flora & fauna. The state is home to great forests & mountains, Copper Canyon – which is officially larger than the far more famous Grand Canyon (see right), the fascinating crystal caves of Naica Mountain & the wide Chihuahuan desert. Oh yes, Chihuahua is also apparently where those strange little dogs originate from too!

BERBERS & BEGHRIRS (MOROCCAN PANCAKES)

MOROCCAN BEGHRIRBeghrir is a traditional style of pancake which originates from the Berbers, an indigenous ethnic group from North Africa. It’s a popular breakfast meal & daytime snack & often served with a honey-butter mixture, although they also taste wonderful with chocolate!

The Berbers have been around North Africa for thousands of years & are mentioned as far back as end of the Roman Empire. Nowadays, there are around 25 million people speaking Berber in the region, mainly in Morocco & Algeria. The Berber people are also associated with more rural environments, such as the nomadic Tuaregs who travel the Northern Sahara desert.

Ancient Berber culture is rich & diverse, notably their music & dance. Berber music is especially interesting & it’s styles range from Celtic – with bagpipes & oboes – to Chinese influences, all of which are combined with African rhythms. Probably the most famous Berber music comes from the Master Musicians of Jajouka, a large all-male collective who originate from the Rif Mountains, near Tangiers. They were named as such by beat writers Paul Bowles & William Burroughs during the 50’s, while Brian Jones of the Rolling Stones produced one of their albums in 1967. Their sound is wonderfully trippy & derives from Sufi trance music, which is over 1000 years old. To learn more, check out this excellent article from the Quietus

Now back to those delicious pancakes…..& to make them four decent-sized Beghrirs, you’ll need:

1/2 teacup of fine grain semolina
1/2 teacup of white flour
1/2 teacup of luke warm water
1/2 teacup of milk
1/2 teaspoon of dried yeast
1 teaspoon of baking powder
1 medium egg
A pinch of salt & sugar

1. Simply add all the ingredients in to a bowl, whisk thoroughly & leave for around thirty minutes.
2. Then add a little butter to large, medium-heat frying pan, pour in a quarter of the mixture & almost cook as you would a normal pancake…..the difference being that you don’t flip them. By not flipping, you’ll see a lovely holed texture develop on the top.

Just keep an eye on the base of the Beghrir & once the top appears dry & cooked, then serve. Bon appetite!