Plazas de Soberania (Africa) – 19 April 2025

Plazas de Soberania are located in the continent Africa. They have Spain and the Mediterranean Sea to the north, Algeria to the east, Morocco to the south and the Atlantic Ocean to the west.

There is really no capital in that they are considered a series of Spanish territories, but are closer to Morocco.

The languages spoken are Spanish, Arabic and Berber.

The climate are categorized into five seasons: Spring (March to May), Early Summer (June), Late Summer (July to August), Fall (September to November) and Winter (December to February) (https://pineqone.com/destinations/plazas-de-soberania/#:~:text=Late%20Summer%20(July%20to%20August,59%2D77%C2%B0F).

The staple foods are a good mix between Spain and Africa to include paella, gazpacho, empanada, churros, migas, fideua and so much more (https://www.google.com/search?q=staple+foods+in+plazas+de+soberania&sca_esv=aca16de1709f852f&ei=Isr-Z5fDA77ekPIPjKC44Qg&ved=0ahUKEwiX3Li–NqMAxU-L0QIHQwQLowQ4dUDCBA&uact=5&oq=staple+foods+in+plazas+de+soberania&gs_lp=Egxnd3Mtd2l6LXNlcnAiI3N0YXBsZSBmb29kcyBpbiBwbGF6YXMgZGUgc29iZXJhbmlhMgUQABjvBTIFEAAY7wUyBRAAGO8FMggQABiABBiiBEjCHFAAWM8XcAB4AJABAJgBxwGgAfQPqgEENS4xMLgBA8gBAPgBAZgCC6ACkAvCAggQABiiBBiJBZgDAJIHBTIuNy4yoAe6JLIHBTIuNy4yuAeQCw&sclient=gws-wiz-serp).

https://en.wikipedia.org/wiki/Plazas_de_soberan%C3%ADa#:~:text=Morocco%20has%20claimed%20those%20territories,since%20its%20independence%20in%201956.

YAM SOUP (from Peñon de Velez de la  Gomera) (https://www.allreceipes.com/recipe/58485/yam-soup):

• 3 C chicken broth
• 2lbs. yams, diced
• 1 medium onion, chopped
• 1 TBSP curry powder
• ¼ tsp black pepper
• ½ tsp salt
• ½ C uncooked wild rice
• ½ tsp onion powder
• ½ tsp garlic powder

1. Pour chicken broth into a saucepan with curry powder, salt, pepper, onion powder, and garlic powder. Bring to a boil over medium heat.
2. Add yams and onion and simmer for about 20 minutes.
3. Add rice and cook until rice is tender, another 20 minutes.

The flavors in this soup are wonderful and the wild rice adds so much!!!

KHOBZ (Moroccan Bread) (from Melilla) (https://mymoorishplate.com/how-to-make-moroccan-bread/):

• 3-3/4 C flour
• ¼ C Semonlina
• 2 C water, lukewarm
• 1 packet rapid rise yeast
• 1 tsp salt

1. Bloom your yeast. This basically just means dissolving your yeast in warm water and waiting for it to bubble. Once it starts bubbling, you know that your yeast is alive and kicking.
2. Mix all your dry ingredients (flour, salt & semolina) in a large bowl.
3. Next add your water and yeast mixture.
4. Mix your dough either using your hands or a sturdy big spoon. The dough will be roughly put together. Don’t worry about shaping it for now. Just cover it and let it rest for 15 minutes. This will allow your dough to hydrate and for it to relax.
5. After 15 minutes, take your dough out of the bowl and shape it into a ball. Place it back in the bowl and let it rest again for 10 minutes.
6. Divide your dough into 2.
7. Drizzle some semolina on a work surface and flatten your dough.
8. Shape it into a circle that is about 1” thick.
9. Drizzle a parchment paper lined baking sheet with semolina and place your dough on it.
10. Cover your dough with a clean kitchen towel.
11. Let it rise for 45 minutes to 1 hour max.
12. Preheat oven at 450F.
13. Uncover your baking sheet and bake your bread at 450F for 15-18 minutes or until golden brown.
14. Allow to cool down for 5-10 minutes before serving.
15. Enjoy.

This by far has been the easiest bread to make and it is delicious. A great thing to have with the soup!!

NATILLAS (Spanish Custard) (from Ceuta) (https://www.allrecipes.com/natillas-spanish-custard-recipe-8646061):

• 2 C whole milk
• 1 (2-inch) piece cinnamon stick
• 1 (1-1/2-inch) piece lemon zest
• 3 large egg yolks
• 3 TBSP white sugar
• 1 TBSP cornstarch

1. Combine milk, cinnamon stick, and lemon zest in a saucepan over low heat.
2. Cook for 10 minutes without letting it boil.
3. Meanwhile, beat egg yolks and sugar in a bowl with an electric mixer until light and creamy.
4. Beat in cornstarch.
5. Continue beating until mixture is smooth and lump-free.
6. Remove and discard cinnamon stick and lemon zest from milk.
7. Gradually add egg yolk mixture to the milk and beat with a whisk over low heat until mixture starts to thicken, about 10 minutes.
8. Bring custard to a boil and immediately remove from heat.
9. Pour custard into individual serving dishes and chill in the fridge until set, about 2 hours.

Delicious and cleans the palate after the soup!!

Here is the overall meal to include a Strawberry Boba. Wrong continent, but great drink!!!