2 replies to this topic

[nandy]

I have in my possession some lovely looking "Grains of Paradise"
I understand they can be ground (like pepper) and used in seasoning mainly vegetable dishes and also meat, fish etc.
I have a recipe for Galat or Galat Dagga a Tunisian Spice mix containing both black peppercorns and also grains of paardise as well as cinnamon, cloves and nutmeg.

I would really appreciate a few GOOD recipes for both Grains of Paradise and also Galat Dagga.

I did check on the Tunisian Site (which another member has recently launched) but, although very interesting, didn't really find what I was looking for.

Thanks
Nandy

[andiesenji]

You might check the information on Gernot Katzer's spice pages

If you have not yet checked Recipezaar the recipes are quite good.

I always grind just before use and add it to food after cooking in most instances.

Very good on melons and fruit salads - if you like a spicy "bite" which I do.

I use it on tomatoes, in omelets, especially with mushrooms and on roasted vegetables, just prior to serving.

Somewhere in my stacks of cookbooks, I have a cookbook of North African recipes that includes a couple of recipes that use grains of paradise and as I recall, some of the Ethiopian recipes I have made, which call for black pepper have notes that it is a substitute for grains of paradise.
I would therefore assume that one could use the spice in similar dishes that have been converted to readily available western spices.
You might examine some of the recipes in this link.
I have had the spiced cheese made with grains of paradise.

Edited by andiesenji, 11 December 2008 - 05:18 PM.

[Eden]

I have a recipe for Galat or Galat Dagga a Tunisian Spice mix  containing both black peppercorns and also grains of paardise as well as cinnamon, cloves and nutmeg.

Galat sounds almost exactly like Powder Forte a medieval spice mix which often included grains of paradise.

In that format I use them in all sorts of things from quince paste, to stews, meatballs, etc.