Archive-News
Column
25-02-2021
Column: Food for Thought - LOUISIANA CHICKEN BURRITOS
Column: Food for Thought - LOUISIANA CHICKEN BURRITOS
This recipe uses my Creole mix inspired by the legendary blend of French and West African cultures in the early days of the southern colony of Louisiana in the United States. The West Africans had been trading with the Far East for hundreds of years and their cuisine is full of spice and heat. I mean Sichuan Provence or Vindaloo kind of heat, the kind of heat that unless you are exposed to it at an early age, you will find it almost impossible to eat. Because your eyes will be watering, your mouth will feel like it has had molten lead poured into it and a cold sweat will be beading all over your body.
Now, in contrast the French are not known for their use of heat in food. The most you will get is from a mustard or some pepper. That’s why this blend of Creole cooking is so superb. You will feel a tingle on the back of the pallet due to the fiery Cayenne, but it is well tempered with smokey paprika, black pepper and oregano. The original recipe has about 30 per cent sugar content but I have removed the sugar

BE SOCIAL & SHARE THIS PAGE

MORE SCENIC NEWS

LOCAL BUSINESS

COLUMNS

Share by: