Socotra Archipelago (Africa) 24 December 2023

The Socotra (Suqutra) Archipelago is located in the continent of Africa. They are also east of the Horn of Africa. It comprises four islands (Socotra, Abd al Kuri, Samhah, and Darsa), and two rocky islets (Ka’l Fir’awn and Sābūnīyah).  It has Oman to the north, the Arabian Sea to the east and south, Somalia, and the Horn of Africa to the southwest, the Gulf of Aden to the west, and Yemen to the northwest.

The capital and largest city is Hadibu.

The official language is Soqotri.

The climate is a transitional hot desert climate and a semi-desert climate. Temperatures are generally around 77F, with the northeast monsoon season from October to December, and the southwest monsoon season from June to September.

The staple foods are fish, seafood, goat meat, yams, dates, figs, tamarind leaves, lemon grass, and much more (https://www.hiexplorer.life/blog/cultural-traditions-and-cuisine-of-socotra-island).

https://en.wikipedia.org/wiki/Socotra

EASY GARLIC BUTTER SALMON (https://www.oceanbox.com/garlic-butter-salmon/):  

• 2 Ocean Box fresh salmon fillets
• Salt and pepper, to taste
• 2 TBSP butter
• 3 cloves garlic, minced
• Fresh parsley, chopped (for garnish, optional)
• Lemon wedges (for serving, optional)

1. Start by patting dry and seasoning both sides of the fresh ready to eat salmon fillets with salt and pepper. This will enhance the flavor of the fish and create a tasty crust when it’s seared.
2. In a skillet, heat the butter over medium-high heat.
3. Allow it to melt completely.
4. Add minced garlic and olive oil.
5. Gently place the seasoned salmon fillets into the skillet, skin-side down.
6. Let them cook without moving them for 3-4 minutes. This will help the skin become crispy.
7. After the skin is nice and crispy, use a spatula to carefully flip the salmon fillets over.
8. Let them cook for an additional 2-3 minutes, or until they are golden brown on the outside and cooked through to your desired level on the inside. Cooking times may vary depending on the thickness of your salmon fillets.
9. Once the salmon is cooked to perfection, remove it from the skillet. You can garnish it with fresh chopped parsley and serve it with lemon wedges for an extra burst of flavor.
10. Your garlic butter salmon is ready to enjoy!
11. Serve it hot as the main course with your favorite side dishes.

Oh my goodness!! The flavor was amazing!!! I would HIGHLY recommend! I used a little dab of butter after I turned it and spooned it on the fillet. Sooooo good!!

BOILED AFRICAN YAMS (https://www.myactivekitchen.com/yam-and-how-to-cook-it/):  

• 1 tuber of puna white yam (about 1.5kg)
• Salt, start with about 2 tsp (optional)
• Water
• Sugar to taste (optional)

1. Cut yam tuber into 1-inch sizes round slices. Using a sharp knife, slice into one side of the yam one at a time about 3cm deep and peel around the circumference.
2. Depending on the circumference of the yam, you may want to cut it into halves for easier cooking. It fits better in the pan when done this way.
3. Rinse yam, and clean thoroughly and place in a large saucepan.
4. Add enough water to cover the yam and add salt and sugar if using.
5. Place on medium heat, cover, and cook till yam is soft. Yam is cooked if a fork goes through it easily.
6. Drain the yam (do this to avoid soggy yams) and serve immediately with other sides of your choice.

Very easy and good with salmon!

FIG-DARK CHOCOLATE BROWNIES (https://www.purewow.com/recipes/fig-dark-chocolate-brownies):  

• 13oz. dark chocolate (60 to 70 percent)
• 1 stick unsalted butter
• 1 tsp vanilla extract
• ½ C Dutch process cocoa powder
• 1 TBSP all-purpose flour
• 1 tsp kosher salt
• 4 large eggs
• 2/3 C dark brown sugar, packed
• ½ C granulated sugar
• ½ C active sourdough starter
• 1 C fig jam
• Flaky sea salt, to garnish

1. With a rack in the center, preheat the oven to 325F. Spray a 9×9-inch square pan with nonstick cooking spray and line with a rectangle of parchment paper, leaving a 2-inch overhang on two opposite sides. Set aside.
2. Place the chocolate, butter, and vanilla in a heatproof mixing bowl. Set the bowl on top of a small saucepan with about 2 inches of simmering water, making sure the bottom of the bowl does not touch the water. Stir to melt together, about 3 minutes.
3. Remove from the heat and set aside.
4. In a mixing bowl with a hand mixer or a whisk, beat the eggs and both sugars until light and doubled in volume.
5. Add the sourdough starter and mix to fully combine.
6. Add the chocolate mixture and whisk or beat in until thick and uniform.
7. Add the dry ingredients to the chocolate mixture, then switch to a spatula and fold together until no dry patches remain.
8. Transfer the batter to the prepared pan, spreading it out into an even layer with the spatula.
9. Dot the top of the brownies all over with the jam, then swirl it through the batter by running a toothpick or the tip of a paring knife through the dots in any patter you desire.
10. Bake the brownies until set, 35 to 40 minutes.
11. Remove from the oven, sprinkle with flaky sea salt, and allow them to cool in the pan for at least 1 hour.
12. Use the overhanging parchment paper to lift them out of the pan and slice them into squares.

I used all substitute sugars, and found a very low sugar jam. This brownie is so rich and decadent that a little goes a very long way!!! HIGHLY recommend!!!