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
With the dropping temps, we are officially in casserole season. For country #53, South Africa, I elected to make the national dish because after looking through several recipes online and looking at the end result photos that just oozed warmth, … Continue reading #53: South Africa – Bobotie
With this cooking adventure around the world, I wanted to learn not only about new flavors and ingredients, but also different techniques for cooking dishes. And this dish was all about technique. As I had mentioned earlier when I started … Continue reading #48: Democratic Republic of Congo – Liboke Ya Malangwa
A Portrait of the Artist as She Cooks 