Entice deli patrons with ethnic food

 

Deli operators are always looking for ways to stay ahead of the competition and attract new customers. A good way of achieving this goal is to offer food that takes the customer on a cultural journey.

 

Consumers are more than ready to spice up their eating options and will welcome an ethnic selection of Mexican, Mediterranean and Indian favourites.

Mexican cuisine

Mexico – the land of enchiladas, tacos, burritos and fajita – gave chocolate vanilla, peanuts, coconuts, beans and tomatoes to the world. Traditional Mexican cooking makes use of these native elements, but the most common ingredient used in Mexican food is corn. It is used in many forms for a wide variety of meals, including candy.

Another typical ingredient is the chilli. “Chili con Carne”, or Chili and Meat is a kind of stew, with small pieces of meat and some vegetables all mixed together with hot chilli sauce.

With the arrival of pork, lamb, beef, wine, vinegar and cheese from Spain, Mexican cuisine evolved, and continued to evolve as South America, the Caribbean and even Africa introduced their delicacies to Mexico.

Mexican desserts combine hot and sweet components to entice the senses with unique aromas, tastes and textures.

Mediterranean cuisine

Mediterranean food includes staple dishes from Greece, Italy and Spain; Middle Eastern countries, such as Lebanon, Syria and Turkey; and North African countries, such as Algeria, Libya and Morocco.

The food of the Mediterranean region is prepared with fresh, healthy ingredients. The Mediterranean diet is rich in lean proteins, like chicken, fish and legumes; fresh fruits and vegetables; whole, unprocessed grains; seeds and nuts; and healthy fats like olive oil.

Mediterranean dishes brim with pita bread and traditional Greek dips hummus and tzatziki; couscous, lentils and chickpeas; eggplant, roasted peppers, grilled vegetables, and artichoke hearts.

Meat mainstays take in lamb, beef tenderloin and chicken kebobs; grilled, ground lamb wrapped in tortilla with chopped parsley, onions and tahini sauce; and chicken marinated in white wine, lemon juice, olive oil, garlic and spices.

Seafood dishes comprise poached or grilled salmon; scallops wrapped in bacon; sautéed shrimp with lemon juice, garlic and olive oil; spicy Moroccan sardines; and stuffed flounder.

Popular salads include Israeli red cabbage, Mediterranean quinoa (grain); Mediterranean-style lentil; Moroccan couscous; chickpeas and spinach; cabbage and spinach, carrot and walnut, Turkish/Lebanese potato; three bean; Tunisian rice and spinach; and Tunisian cucumber.

Indian cuisine

Each region of India has its own distinct style of cooking and flavours. The North is famous for its tandoori and korma dishes; the South for hot and spicy foods; the East for chilli curries; the West for coconut and seafood; and the Central part for a blend of all of these.

The spices that are the keystone of Indian cooking are widely cultivated according to region. Cardomom, cloves and peppers are harvested mainly in the south, while chillies and turmeric come mainly from Rajasthan, Kashmir and Gujarat.

Because of the major practice of Hinduism, vegetarianism is widespread across the continent, but Hindu food habits also vary according to regions.

In the Ganges, a typical meal consists of plain rice, with unleavened bread, vegetables sautéed with spices, dhal – a blend of pulses – and a sweet.

Bengali cuisine is a blend of sweet and spicy flavours. Fish and rise are the staples. Bengali curries differ from other regions’ offerings in that there are characteristic flavours of mustard oil, poppy seeds and turmeric with the sweet undertones of warm spices like cinnamon, cardamom, nutmeg and mace.

In the south, rice is the staple. A batter consisting of fermented black lentils and rice forms part of two popular dishes: a thin crepe known as “dosai” and “idli” – a type of rice cake.

In Goa, vinegar and fiery chillies take centre stage. The hot curry known as “vindaloo” hail from this region, but the name in reality derives from the Portuguese words for “vinegar” and “garlic”.

Suppliers in South Africa –

Mediterranean Delicacies / BM Food Manufacturers supplies the catering trade throughout South Africa with exclusive Mediterranean products.

 

 

 

 

 

 

Suppliers of top quality Deli Meats in South Africa include Feinschmecker and Hartlief Deli to name but a few.