Ingredients G

Garbanzos

• (see Chickpeas)

Garlic

• Mojo (Puerto Rican garlic sauce)

Ginger

• Gari (Japanese pickled ginger)
• Ginger Beer (Jamaican ginger beverage)
• Tinolang Manok(Filipino ginger chicken soup with papaya)

Goat

• Caldereta (Filipino beef stew)
• Mafé (West African meat in peanut sauce)

Green Beans

Green beans are all of the genus Phaseolus, and they have been cultivated since at least 6000 B.C. in Central and South America, where they originated.  They entered European and world cuisine with the Spanish conquest in the 16th & 17th centuries.  The original form was a climbing plant, but bush forms have since been developed.  A wide variety is available, differing mainly in size, color and texture.  Green beans are eaten, pods and all, at an immature stage, that is, before their seeds are fully developed.  Its cousins - Limas, Great Northern, etc. - are eaten at full maturity, and then only the seeds themselves, not the pods.

Greens beans come into season in the early summer and last through July and early August.  Some of the more common varieties are Wax, Blue Lake, haricots verts, Romano, and Asian long beans.  Green beans lend themselves well to steaming, boiling, braising, sautéing, and stir fries.

• Fassolakia (Greek green beans in tomato sauce)
• Sayur Lodeh (Indonesian vegetables in coconut curry)
• Yataklete Kilkil (Ethiopian gingered vegetable stew)

Greens

• Greens (Kale, collard, mustard, turnip, beet, chard)
• Horta Ladolemono (Greek greens with lemon-olive oil dressing; see Greens recipe notes)
• Mavromatika Fasolia me Myronolahana (Greek wild greens with black-eyed peas; see Greens recipe notes)
• Sukuma Wiki (Kenyan greens & tomatoes)