In my continued exploration of international side dishes, I came across a few references to Succotash as a popular dish originating from Africa, and in most cased, Equatorial Guinea. This could explain some of the origins of the dish in … Continue reading #88: Equatorial Guinea – Succotash
This is by far the simplest of all the recipes I’ve made in the past year and a half and as such, I am going to make this a very simple blog post. Love avocado? Make this. Don’t have an … Continue reading #87: Swaziland – Slaai
I took some major liberties with this dish that has been referred to as the national dish of Comoros. This is meant to prepared with lobsters. Even lobster tails would have been ok but I 1) could not bring myself … Continue reading #86: Comoros – Shellfish with Vanilla Cream Sauce
As we head into warmer temps, I’m digging deep into my country list to find lighter dishes amid a sea of stews. This definitely is a struggle with African recipes where despite a hot climate, the cuisine tends to lean … Continue reading #79: Madagascar – Malagasy Coconut Chicken
I’ve been due for a miss for a bit now, and this must have been that dish. As I’ve written previously, I received two great mini cookbooks for the holidays that provided recipes for international street food as well as … Continue reading #77: Egypt – Kushari
As we inch into the warmer weather, I try to squeeze out a few of more of my heavier winter dishes. It’s funny how certain parts of the world have recurring themes when it comes to ingredients, national dishes, and … Continue reading #76: Niger – Djerma Stew
Sometimes, the swing and a miss is heavily foreshadowed. I’ve had this recipe on my “to do” list for a while and kept putting it off because it honestly didn’t excite me a whole lot. Tilapia is a fickle fish … Continue reading #70: Zambia – Spiced Tilapia Stew
As we head into Spring, the weather is still a bit all over the place…but still chilly enough to squeeze in a few soup dishes before it gets too warm. For my birthday, I received two great books, including one … Continue reading #68: Algeria – Chorba Beida
In the past year of cooking foods from all over the world (which coincided with moving in with my partner, Matt) I’ve come to learn that when Matt says something is “different” that is usually followed by a “you should … Continue reading #66: Rwanda – Agatogo w/ Collard Greens
Representing Yemen, Chicken Mandi is typically cooked under the ground over hot coals for several hours. Given I don’t have many hours (much less a place to put a whole in the ground) I elected to make this flavorful chicken … Continue reading #64: Yemen – Chicken Mandi
A Portrait of the Artist as She Cooks 