An axoa with 1, 2, 3, 4 peppers…



Another Basque dish, to match the cakes. It’s called axoa, and you say that : “ashowa” like ” Ah ! shhh ! wah ! “. Because it’s …mmm, and you never make enough of it.


The name would refer to hashing, the meat, the veggies…


Veal is more common. I’ve used pork. To compensate the absence of the famous Espelette pepper for which this dish was invented, I’ve mixed :
-fresh long green sweet peppers
-fresh red paprika
-a bit of frozen hot Korean red chili
-some paprika powder


That’s ready :


That goes well with garlic flavored potatoes.


Garlic blossoms, 2011 model, in a stir-fry

So a new type of garlic blossoms… I think I had others last year. Well I’m a food fashion victim, I will try all the new veggies as long as they sell them cheap.

I made a simple chicken and heart liver stir-fry with bell-pepper, tomato. Black pepper flavored.

Added the stalks.

Then just steamed the blossoms till they become green.

I served them with the melty parcels. The left-over sheets just toasted and broken made a topping.

So…. it’s a nice variation of “eat your greens”. But that’s a bit like the Emperor’s new clothes. The taste of garlic is very mild. I suspected that as I start getting experience. For instance I tried :

gyoja ninniku (garlic “leaves”)

nira blossoms

standard garlic stalks

The latter is a common veggie in Japan. In this series, it’s the tastier I think. Well I had to try…