These Harissa Chicken Wings are inspired from when I Lived in Libya. We would go to the beach on our days off and BBQ and these Wings are my favourite. Bring the bold, smoky heat of North Africa straight to your table. Coated in a rich blend of fiery harissa, garlic, olive oil, and warm spices, these wings develop a beautifully caramelized crust while staying irresistibly juicy inside. Every bite balances smoky chilies, earthy cumin, fragrant coriander, and a subtle hint of sweetness, making them perfect for game day, backyard barbecues, or a crowd-pleasing appetizer. Serve with a cool Middle Eastern style yogurt dip, fresh herbs, and warm flatbread for a dish that's vibrant, unforgettable, and impossible to eat just one of. Libyan Beach BBQ Harissa Chicken Wings Ingredients WINGS RUB 1 1/2 tbsp Aleppo pepper flakes 2 tbsp spanish smoked paprika 1 tbsp Nile garlic powder ½ tsp ground cumin 1 1/2 tbsp soft dark brown sugar 1 tsp fine salt ½ tsp coarse ground black pepper HARISSA HOT SAUCE 2 green onions, halved lengthways 2 tbsp of olive oil ½ tsp salt 4 tbsp harissa spice 4 tbsp honey 2 tbsp lemon juice 1 tbsp red wine vinegar 1 tbsp roughly chopped cilantro WINGS 1 1/2 pounds of chicken wings 3 tbsp olive oil Cooking Directions WINGS RUB Combine all the ingredients in a small bowl and mix well into a nice even rub HARISSA HOT SAUCE Preheat the grill to medium-high heat. Brush the spring onions with the olive oil, season them with the salt and a little bit of black pepper, lay them on a rack and blacken them on the grill until softened, about 3-5 minutes. Remove from the grill and cool until they can be handled. Place the harissa powder, honey, lemon juice and red wine vinegar in a small saucepan, whisk to combine and bring to a simmer over medium heat. Turn the heat down to medium-low and simmer for 5 minutes. this is to thicken and reduce the liquid to a glaze consistency. Put the spring onions, cilantro and harissa sauce in a food processor and blend to an even, coarse texture. FOR THE WINGS Toss the wings in the rub, making sure it is evenly distributed and each wing is well coated in the Harissa Rub. Set a barbecue up to medium - high heat. You can use a smoker as well for a more authentic version. Use tongs to transfer the wings to the BBQ or smoker and cook until evenly cooked, typically 20 minutes, but be sure to check and make sure the wings are cooked thoroughly. Nicely char the outside of the wings to ensure they have good colour and remove from the grill. Toss the wings in the harissa sauce in the pan. Memories from Libya Traveling in Libya Near Libyas Capital Tripoli, the Mediterranean crashes against ancient Roman cities where columns still stand beneath an endless blue, Saharan sky, reminders that empires come and go here, but the stones remembers. Farther south, the Saharan desert stretches into what seems infinity. The Sands become the sea, dunes become mountains, and the million star night sky reminds you how small you've always been. Libya asks for your patience. Roads are long and rough. Plans can change. Conversations linger in your memories for a lifetime. The best moments arrive without warning while traveling in Libya, a shepherd waving from the roadside invites you for tea, the aroma of fresh bread drifting from a village bakery, or a meal of slow-cooked lamb, olive oil, dates, and fragrant spices shared among strangers sitting in a circle who quickly stop feeling like strangers. This isn't the easiest destination to get to, but that's precisely what makes it unforgettable. In a world obsessed with convenience, Libya rewards those willing to slow down, listen more than they speak, and leave with fewer answers than they arrived with.

This savory and spicy shrimp dish comes straight out of New Orleans and offers up everything we love about Southern Cuisine. Etouffee or "smothered shrimp" is exactly what it sounds like, Spicy Cajun shrimp covered by of savory, flavor packed roux that wouldn't be complete without some fresh herbs & vegetables. INGREDIENTS: 1 Lbs Shrimp 2 Tbls Creole Cajun Seasoning 1 Tbls File Powder 1 Tbls Vegetable Oil ⅓ Cup Butter ⅓ Cup Flour 1 Small Onion ½ Bell Pepper 2 Celery ¼ Tsp Thyme 4 Cloves minced Garlic 3 Cups Chicken Broth 2 Cups Fresh Tomatoes 2 Tbls Worcestershire sauce 2 Bay Leaves 2 Tsp Cyprus Pyramid Salt 2 Tsp Red Kampot Pepper ¼ Cup Green Onion ¼ Cup Parsley 1/4 Cup Lemon Juice INSTRUCTIONS: Peel & devein shrimp then toss with the Creole Cajun Seasoning. Over medium-high heat cook oil & add shrimp. Cook for about 2 minutes. Set shrimp aside. In a large skillet over medium heat, melt butter. Add flour slowly to avoid clumping and cook until the mixture is the color of peanut butter (should take about 7 mins). Add onions, bell pepper, celery, garlic & thyme, cook until slightly softened. Stir in broth slowly. Add tomatoes, worcestershire sauce and bay leaves and bring to a boil. Turn heat to low & simmer uncovered about 20 mins. Add salt & pepper ( add less or more depending on taste). Stir in the green onions, parsley, lemon juice & shrimp. Cook just until shrimp are reheated. Serve over rice.

Wandering New Delhi's chaotic old city is a bewildering shock of the senses. The packed streets are filled with rickshaws, taxi’s, holy cow’s and hawkers calling out selling their goods for the day. Above monkey’s crawl along the spider web mess of power lines. As the Muslim call to prayer adds to this amazing scene I sat down at a small food stall offering Delhi’s “Best Butter Chicken”, oh was I in for a surprise! Delhi's Old City Old Delhi is the Delhi we all imagine. Yes, its chaotic, crowded, sweltering hot and yes kind of smelly. At the same time its colorful, full of life, culturally wondrous and beautiful in every single way. This is the Delhi where masterful Indian recipes are conjured up, most of the time from a small shop that has been feeding the street masses for generations. This is the Delhi travelers come to remember, cherish and love. Traveling India is an assault on the senses. India’s food is a testament to this. Complex and full of delicious flavors you will never be the same after you have sampled this incredible cuisine that uses almost every spice imaginable! It wasn't just the Butter Chicken I had in the Old City, almost every dish I sampled here changed my perspective on Indian Cuisine. Because of the old cities diversity of cultures their are so many variations of Curry, Tandoori, Daal. Its a foodies dream come true! The spice market here is where I discovered many of India's blends! Much of which you can see on my store shelves today! Chai is a way of life here Old Delhi Butter Chicken Recipe Its a rich and delicious curry seasoned heavily with an assortment of spices. Dive in and sample one of Old Delhi's best Butter Chicken Recipes! Serving Prep Time Cook Time 4 Servings 20 min 1 Hour Ingredients Old Delhi Butter Chicken 3 tbsp Ghee 1 tsp Black Mustard Seed 1 Large Onion 6 Garlic Clove 2 inch Ginger Knob 2 tsp Punjabi Garam Masala 2 tsp Tikka Masala 1/2 tsp Alleppey Turmeric 1/2 tsp Kashmiri Mirch 1 pinch Saffron 1 tsp Cyprus Pyramid Salt 1 can (28oz) Crushed Tomato 4 Chicken Breasts - Free Range 3 tbsp Fenugreek Leaves 3 tbsp Coconut Sugar 1/2 cup Heavy Cream 1 Bunch Cilantro Leaves Instructions Step 1 In a deep pot put the Ghee and mustard seeds on medium heat. While this heats up add the onion into a food processor and blend into a paste. When the Mustard begins to crackle add the onion paste into the Ghee and stir. Cook for approximately 5 minutes. Steep the saffron threads in a small cup of boiling water. While this cooks blend the Garlic and Ginger into a paste (you can add small bits of oil in to help liquefy it). Add the Garlic and Ginger paste into the pot and cook for another 3 minutes. At this point add all the spices, salt, coconut sugar and steeped saffron water, excluding the fenugreek leaves. Cook for 3-5 minutes, or until fragrant. Step 2 The Curry paste for the Butter Chicken should begin to take shape now. you can dice up the chicken to whatever desired size and add it into the pot with the can of crushed tomatoes. Lower the heat to just above low and cover. Let simmer for up to 25 minutes, the tomatoes should breakdown and the mixture should be very fragrant. Half way through crumple up the Fenugreek leaves in your hand and add to the mixture. Final Step Now, slowly pour the cream into the mixture. Stir and cover once again and cook for another 10 minutes. Taste the Butter Chicken at this point. If to salty add sugar, if to sweet add salt and if too spicy add lemon juice. If the Butter Chicken tastes how you want it then add the fresh Cilantro Leaves in and cook for 2 more minutes. Serve with fresh Naan bread or Rice. Delhi, India Not just the capital of India its is also the hub of North Indian culture. Here you will find a bewildering mix of cultures and ancient bazaars filled with exotic goods. Most travelers will tell you that Delhi might be ugly on the outside, but delve deep into this wondrous place and you will find she has a beautiful heart. Its a busy, grimy grid lock of traffic and poverty, but its also ancient and Indians have been inhabiting this area for thousands of years. You will find colorful markets filled with spice, incense wafting temples with baba's chanting ringing through the halls and some of India's most delicious food! Many of India's most spectacular sights are nearby to Delhi as well! for instance the Taj Mahal is only a short three hour train ride away! As a traveler who has been to Delhi numerous times, I can tell you this, stay awhile and get lost in one of the worlds most fascinating cities. Jama Masjid in the Heart of Old Delhi Indian Butter Chicken Delhi's Old City Bazaar Known in India as Murgh Makhani, Butter Chicken is quite possibly the most famous of the North Indian dishes. The debate of where it originated is often agreed that in the heart of Delhi, Delhi's Old City it had been made by street vendors for years. In the Old City you find such an array of spices from around the continent that it seems only fitting that it had been created here! The rich flavors are a testament to India's Mughal Islamic Past. This empire's cuisine was based on rich sauces and heavy use of spice, this is quite possibly where those who made Butter Chicken had got their inspiration! See more of my adventure in India on www.unchartedbackpacker.com