In early June, I decided to travel to Pittsburgh to work from my dad’s house for a week for a change of scenery. I wanted to try and stay on track with my project, but given that I didn’t want … Continue reading #24: Tanzania – Mishkaki
Grilled chicken is one of my favorite things, and I have no doubt that it will feature prominently in this blog whenever the opportunity to try a new spice blend or sauce comes up. I’ve used jerk seasoning before on … Continue reading #23: Jamaica – Jerk Chicken
At this point in the project, I was starting to feel a little fatigue in trying to figure out the origins of various dishes in Africa and thought maybe I would try to knock out two at once from two … Continue reading #20 and #21: Cameroon and Nigeria – Kati Kati Chicken w/ Joloff Rice
I know a few home chefs that tend to shy away from cooking too much fish at home. For a long time, I was one of those chefs. I always feared under cooking the fish and as a result would … Continue reading #19: Libya – Hraimeh
At this point in this project, when faced with the sheer volume of countries in Africa, I decided that I should make a point to try and cook from two African countries each month. One thing I noticed was that … Continue reading #16: South Sudan – Sakuma Waki
Maybe it was the number of times I visited the IKEA website. Maybe it was because we were having a bit of a cold spell in April. Or maybe I just wanted to try Matt’s Instant Pot for the first … Continue reading #13: Sweden – Swedish Meatballs
My trip to Ireland in 2009 marked the kick off of the best promise I ever made to myself…that no matter what, I would make it a point to take an international trip each year. Even if I had no … Continue reading #12: Ireland – Irish Soda Bread
The dish I made for the Republic of Congo was a perfect representation of what I was doing with my life in March of 2021: doing a major winter pantry clean out in anticipation of moving into our new house. … Continue reading #11: Republic of Congo – Poulet Moambe
For country #10, I came across a common occurrence in my recipe searching where a few countries lay “claim” to a particular dish. I’ve noticed this a lot in Africa and I would imagine as border shift and people move … Continue reading #10: Kenya – Mchuzi Wa Samaki
In my first post, I reminisced about the trip that started it all. That trip to China in 1996 prompted me to step outside of my comfort zone when it came to food, travel, culture and forced me to think … Continue reading #3: China – Kung Pao Shrimp
A Portrait of the Artist as She Cooks 