|
Published: April 28, 2009 10:18 pm
A world of flavors
Cultural Delight offers fusion of international foods
Bev Davis
Register-Herald Senior Editor
A new business in the heart of Beckley hopes to bring flavors from all over the world together in a fusion of international cuisines.
J.J. and Ange Belinga and Jennifer Harris, co-owners, say the idea for Cultural Delight has been in the making since 2006.
The group became involved with New Beginnings Intercessory Ministries Freedom Festivals, preparing communal meals served after church services. Participants from Oceana, Hinton and other towns in West Virginia enjoyed the food for free, but encouraged the three friends to go into business and offer this cuisine.
“People told us they would pay for this kind of food, because they couldn’t get it anywhere else,” J.J. Belinga said.
The idea took root, and when the location at 208 Main St. came open, they moved in, did all the decorating themselves, and opened their doors April 8.
“We’ve had nice comments from people who’ve tried our food, and we have several regular customers already,” Belinga said.
Although there are some typical American favorites on the menu, diners can enjoy a special cuisine each day.
For example, for a little more than $5, the meal could be Brazilian, Mexican, Italian, American, Greek or Asian.
There’s Hawaiian chicken salad, chicken wings, a turkey burger, grilled chicken sandwich or a variety of soups from which to choose.
“The world is becoming smaller, especially with Mountain State University so close by. Students are coming from all over the world,” Belinga said. “What we try to bring is a fusion of the tastes people would sample if they traveled on different continents. We are bringing ‘there’ to enhance what is already here. The Appalachian cuisine is awesome. We just want to expand on that and offer more,” Belinga said.
Cultural Delights is open Monday through Friday from 7:30 a.m. to 4:30 p.m. There are plans to open one evening a month, and perhaps to be open on weekends.
“We are trying to pace our growth so we can manage it,” Belinga said. “We want to take the time to learn from the mistakes we know we will make and to perfect our operation as much as possible. We cherish the learning curve.”
The restaurant also provides catering.
For more information, e-mail culturaldelight@verison.net or call 304-250-0371.
Here are a couple of recipes from the menu:
Potato-carrot lentil soup
One 16-ounce bag of dry lentils
2 cloves of garlic, minced or smashed
1 medium onion, diced
2 carrots, peeled and cut into 1/4-inch pieces
2 stalks of celery, washed and cut in 1/4-inch pieces
2 bouillon cubes
3 medium potatoes, peeled and cut into 1/4-inch pieces
2 tablespoons butter
8 cups water
Salt and pepper to taste
Put all ingredients in 4-quart pot. Cook on medium for 40 minutes or until potatoes and lentils are soft.
Crepes
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt tablespoons butter, melted
In a large mixing bowl, whisk together the flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter. Beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion, so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes until light brown. Loosen with a spatula. Turn and cook other side.
African peanut sauce
4 medium chicken breasts
2 medium onions
4 carrots
3 cloves of fresh garlic, crushed
1 diced tomato
1-1/2 cups of creamy peanut butter
Sauté the chicken breasts with the onion on medium heat until done. Add carrots, garlic and diced tomato.
In separate small sauce pan, add 1/4 cup water gradually to peanut butter until the peanut butter melts. Stir frequently. As carrots cook and become done, add peanut mixture and continue cooking for about 15 minutes. Add salt and pepper to taste.
— E-mail:
bdavis@register-herald.com
|
|
|
Photos
|
|
|
Print this story
E-mail this story
