Issue link: https://www.epageflip.net/i/414840
Savannahchic ByBeatriceLarco The Associated Press NAIROBI, KENYA Onedeli- cious bite at a time, Kiran Jethwa is trying to show the world that there's more to Africa than poverty, war and safaris. Jethwa is what many in the Western world consider unlikely — a celebrity chef from Africa. But through two high-end Nairobi res- taurants and a Fox Inter- national television series, he is using the continent's extraordinary produce and unique culinary traditions to open the minds and change the palates of cu- rious tourists, urbane Ke- nyans and bush tribesmen alike. It's a perspective he says is long overdue for attention. "Nothing has come out of this region from a food perspective that did any- thing any justice," Jethwa said during a recent inter- view at his Seven Seafood & Grill Restaurant tucked in a small Nairobi mall. "Anything that does come out of this region is either some sort of politics, pov- erty, hardship, war," he said. "Any positive stuff is wildlife and the amazing animals that we've got. There's nothing from a peo- ple's perspective." Jethwa insists he's not trying to revolutionize Af- rican food, but rather pay respect to its many and varied culinary traditions, as well as the people who harvest the produce and prepare it. In his series, "Tales from the Bush Lar- der," now in its third sea- son, Jethwa visits farmers, fishermen and tribesmen across Africa, investigat- ing what they harvest and the lengths they go to get their food to market. Seeing what it takes to get such ingredients to market "gives you a mas- sive appreciation for the amount of hard work peo- ple have to do to produce food ... especially in this part of the world," he says. His goal? Put Africa on the culinary map, and maybe teach locals things even they didn't know about their own food cul- tures. And Mark Leslie, an international commission- ing editor for Fox Interna- tional Channels, said that drive to parade the best the continent has to offer is part of what makes the show a success. Film shoots from Kenya to South Africa and coun- tries in between "give you an insight into big parts of Africa, which probably most people around the world don't really know much about," Leslie said. "You actually get to see and learn a lot about Af- rica through the subject of food, because obviously it's universal." Like most African cui- sines, Kenyan meals can seem a bit stodgy and sim- ply cooked. Jethwa tries to push the usual eats a bit further, preparing what he discovers in the field with a bit of creativity and a handful of unusual spices, often to the amuse- ment of locals looking on. In one episode filmed with the Samburu tribe in Kenya, Jethwa made a sa- vory pie using hare, which the locals consider only fit to feed dogs. And in an episode from Kampala, Uganda, Jethwa used an electric trap to catch grasshoppers. But instead of frying and salting them as is customary, he paired them with a sweet onion taco and guacamole. The half-British, half- Indian Jethwa, 38, worked in kitchens in Britain, Ireland and the U.S. — including as head chef at Dublin's trendy The Schoolhouse restaurant — before returning to his native Kenya to take over the family's leather busi- ness. AFRICA Kenya's celebrity chef makes fine dining from the bush PHOTOSBYCHRISNOOME—QUITEBRIGHTFILMS Chef Kiran Jethwa, right, makes ricotta cheese with a Samburu tribeswoman in Maralal, Kenya during the filming of an episode of the series "Tales from the Bush Larder". A grasshopper and sweet onion taco with guacamole is one of the more exotic dishes created for the show. By Candice Choi The Associated Press NEW YORK Pizza Hut is letting customers play mad scientist, giving them the freedom to make pies with honey Sriracha sauce or add curry flavor to the crusts. The reworked menu is one of several major moves at old-standby restaurant chains, including Red Lob- ster and Olive Garden, as they try to adjust to chang- ing tastes. Many custom- ers, especially millennials, have turned their backs on chain restaurants and are demanding more variety, exotic flavors and higher- quality food. Pizza Hut's atypical fla- vors and new ingredients are part of a menu over- haul announced Monday set to hit stores Nov. 19. Ex- ecutives are hoping the re- vamp — which includes an updated logo and more re- laxed uniforms for workers — will be the trick that fi- nally jumpstarts sales. To regain its footing, Pizza Hut is turning to a growing trend in the indus- try: giving people greater flexibility to tailor orders exactly to their tastes. The popularity of places like Chipotle that let people se- lect toppings has prompted a variety of chains to play up their own customization options. In the pizza business, competition is also in- creasing from fast-grow- ing chains like Blaze Pizza, which touts fresh ingredi- ents and cook pizzas to or- der right in front of custom- ers. Chipotle itself it testing a pizzeria called Pizzeria Locale. Pizza Hut is still keep- ing its most popular pies on the menu, such as the Meat Lover's and Veggie Lover's, while adding 11 new specialty pizzas and a section of "Skinny" pies that are lower in calories. But for people who like to design their own, it's giv- ing them yet more ways to do so at no extra cost. For the base sauce, peo- ple will be able pick from six options, including mar- inara, garlic parmesan and honey Sriracha. They can also add swirl of flavor to their pies, picking from four "drizzles" including balsamic and buffalo. And they'll be able to brush pie crusts with one of 10 flavors, including salted pretzel and fiery red pepper. Two of the crust fla- vors will be updated regu- larly, with "Ginger Boom Boom" and "Curried Away" being the first limited-time offerings. Carrie Walsh, Pizza Hut's chief marketing of- ficer, said she expects the majority of customers to take advantage of the new options, even if it's just re- questing a parmesan crust on a Meat Lover's pie. The chain's famous red roof logo will be also tweaked so that it's white against a swirling red cir- cle. And worker uniforms will switch to jeans and T- shirt, rather than a polo shirt with black pants. "It's a signal to Amer- ica there's a big change at Pizza Hut," Walsh said. GOURMET FAST FOOD Pizza Hut's revamp: Curry crusts, balsamic drizzle By Alison Ladman The Associated Press Who says the Thanksgiv- ing pumpkin dessert has to be a pie? We decided to tin- ker with tradition just a bit by turning the usual pump- kin pie filling into cannoli. Same great taste, whole new packaging. Not only is this an im- pressive, finger food- friendly way to get a pumpkin dessert on the ta- ble, it's also easy. Instead of having to fuss with a pie crust, you simply purchase prepared cannoli shells, which are easily filled with the pumpkin filling. It all comes together in just minutes. In fact, the filling can be prepped the day ahead, then piped into the cannoli shells shortly before serving. We suggest garnishing the ends of the cannoli with chopped pistachios or choc- olate, but feel free to impro- vise with whatever toppings inspire you. Chopped can- died pecans would be par- ticularly good. SPICEDPUMPKIN CANNOLI Start to finish: 20minutes, plus cooling time Makes 15large or 30minia- ture cannoli INGREDIENTS 1/2 cup packed brown sugar 1/4 cup all-purpose flour 2teaspoons cinnamon 1teaspoon ground dry ginger 1/4 teaspoon nutmeg 3eggs 15-ounce can pumpkin puree 1cup whole-milk ricotta cheese 30miniature or 15large purchased cannoli shells Chopped pistachios or chopped dark chocolate (optional) DIRECTIONS In a medium saucepan off the heat, whisk together the brown sugar, flour, cin- namon, ginger and nutmeg. Add the eggs and whisk until smooth. Lastly, whisk in the pumpkin puree. Set the pan over medium heat and, whisking con- stantly, bring to a simmer. Cook until the mixture thick- ens, 3to 4minutes. Remove the pan from the heat and whisk in the ricotta. Set aside and allow to fully cool. When the pumpkin mixture has cooled, spoon it into a zip-close plastic bag and snip one corner. Gently squeeze the bag to pipe the mixture into the can- noli shells. Once each shell is filled, gently press both ends of each into the chopped pistachios or chocolate to lightly coat the exposed fill- ing. Refrigerate until ready to serve. Can be prepped 2 hours ahead of time. Nutrition information per serv- ing (based on 15servings): 210 calories; 90calories from fat (43percent of total calories); 10 g fat (3.5g saturated; 0g trans fats); 60mg cholesterol; 24g carbohydrate; 1g fiber; 8g sugar; 6g protein; 60mg sodium. DESERT Pumpkin pie as cannoli Thankyou! PLEASE RECYCLE THIS NEWSPAPER. SuzyNoble: snoble@redbluffdailynews.com Go Multimedia this Christmas Season! Flights of Fancy Available November 1 through December 20 6 column inch size ads or larger Publi sh 4 times within 7 days, get t he 5th run FREE! Only $5.75 per column inch Even lower rates when you add online display! 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(530) 527-2151 N EWS D AILY RED BLUFF TEHAMA COUNTY T H E V O I C E O F T E H A M A C O U N TY S I N C E 1 8 8 5 Gayla Eckels: geckels@redbluffdailynews.com 645Antelope Blvd. (across from the Tehama District Fairgrounds) at Frontier Village Red Bluff's Only Year Round Farmers Market Frontier Village Farmers Market Winter Hours Nov.-Feb. 9am-1pm Winter Crafting Fair Sat. Nov. 29-Dec. 13 9:30am-1pm 723 Main St. 527.5470 $5OffanyHandCutSteak or Salmon Filet Entree Open Tues-Sat www. palominoroom .com FOOD » redbluffdailynews.com Wednesday, November 12, 2014 MORE AT FACEBOOK.COM/RBDAILYNEWS AND TWITTER.COM/REDBLUFFNEWS B4