Africa, Countries, Europe, Food & Wine, Ireland, UK

Hungry and Thursday – Liverpool scouse

And if you’ve felt too silly to ask what it is, the food that gives its name to Liverpudlians as in Liverpool scouse, this week’s Hungry and Thursday is all about Liverpool scouse and stews around the world.

Scousers have been getting their voices heard (and what’s new there?) these past few weeks, culminating in their fireworks party as they lifted the Premier League title at Anfield yesterday.

But seeing this is a food and drink post, and I already give you a sporting post, My Sporting Weekend every weekend, I’ll stick to scouse.

In a Stew

Which will stick to you teeth or in them. Because it’s really just stew with extras.

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Ally in red, naturally

I first had myself a plate of scouse in Albert Dock, Liverpool, as I waited for my interview at the Liverpool Daily Post back in the 1990s.

I had pulled a sickie to attend and was to go on and stare inside the studio where the British morning magazine programme This Morning was televised, only for the camera to turn on me.

Just the job

Which is when I got a shiver down my back as I thought of my boss’s wife watching from up in Aberdeen and reporting to Jim that I was really down on Merseyside when I should have been at my desk.

Still, I got the job so it wouldn’t have mattered.

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Back to the scouse and the word derives from ‘lobscouse’ which was a Scandinavian and Northern German stew brought to Liverpool by sailors.

The Liverpudlians, of course, reciprocated and sent exports of their own to these parts… The Beatles. And you can hear all about that in the city they made their home, Hamburg.

Hamburgers… and stew

On Stefanie Hempell’s Beatles tour (and you won’t get better).

While scouse isn’t the only comfort food that the Hamburgers have exported with great success. See Hamburgers and ships.

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A Star in Hamburg

So what’s in Scouse?

Scouse consists of mutton, lamb (often neck), or beef with vegetables, typically potatoes, carrots, and onions. Serve with pickled beetroot or pickled red cabbage and bread.

Ethiopia and the world

While I leave my Liverpool-born son to make his way back from the festivities to Scotland, or indeed the phone call to bail him out of jail, I’ll take you on a gristlestop tour around the world of stew.

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With the queen of Ethiopia, Meseret

Meat of Africa

Ethiopian chicken stew: And I’ll miss those Ethiopian  New Years in Dublin which I shared with my friends Carole, Lorcan, Tony and my Queen of Ethiopia Meseret.

Because Enkutatash runs to the old calendar which means that you actually lose time. I, of course, lose all sense of time when the wine starts flowing which I only do to soak up the Ethiopian stew which you eat with your hands soaking it up with bread.

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And you can get a fancy dish too

Balkan bellies

Bosanski Ionac, Bosnia & Herzegovina: And they love their homely food in the Balkans and it unites the different cultures and traditions.

Whether you’re with the ultra-Catholic Croatians of Medjugorje of Marian Pilgrimages  or in Muslim Sarajevo in the Bey Mosque district What’s the story, Medjugorje? Wouldn’t you like to know?.

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Let’s waffle on about Belgian stew

Belgian bulge

Carbonnade, Flanders, Belgium: And the brave soldiers who went to the Front in the First World War would take their pleasures where they could.

So that meant wine, women and song… or in Ieper, dark beer (there’s lots of it in this dish), women (they’re the same the world over) and drinking shanties. All right up a Tommy’s street and the best people to go with are GTI Travel and Visit Flanders.

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Catch of the day: Fish stew

Portuguese please

Caldeireada, Portugal: And if you’ll eat anything as long as it swims in the sea then Portugal and Quinta do Lago SPORTUGAL and Portugal Centro  is the place for you.

Load your plate up with shellfish and don’t be liberal with the squids and octopus.

You’ll need a rich base of onions, white wine, olive oil, and tomatoes, and season with a variety of fresh herbs and spices such as saffron and nutmeg.

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They’ll be the dumplings then

Cesky goulash: Not to be mistaken for Hungarian goulash. All right, it is quite similar. Mop it up with the obligatory Czech dumplings and sauerkraut.

And, of course, Pilsener Urquell.

They had a big post-lockdown feast on the Charles Bridge in Bohemian Prague recently and I[m hoping there were leftovers!

And with apologies to Irish stew and other meaty greats from around the world.

Heck for fear of being force-fed vegetarian I’ll return to this subject.

 

 

 

 

 

 

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