Our final Kenyan recipe had a lot of promise. A homemade spice blend and a solid ingredient list made for an exciting cooking journey. The recipe can be found here.
Kuku Kienyeji translates to “free range chicken.” Unfortunately my chicken was a Hannaford special 😅, but nonetheless this recipe calls for a whole chicken that you cut into sections for cooking. This more natural chicken traditionally takes longer to prepare thus the boiling is the first step of the cooking process. In some preparation I found people would use other parts of the chicken including gizzards and liver. I did not partake with that!
At the time I had questioned some of the preparation and was sad to see the chicken cook down to the point it fell off the bone. For anyone using store bought whole chicken I think browning the chicken on all sides at a higher heat and cooking over half way through before adding it to the vegetable mixture could give that aesthetic the blog has. Other sources this meal was definitely had more of a stew appearance. It is a lengthy cooking process with a homemade seasoning which if you don’t have a spice grinder could seriously add on time.
To round out our Kenya food tour we were unfortunately underwhelmed once again! The clove was too powerful and made it less appetizing. We found the mix of veggies and chicken was nice and it was spicy without being “too spicy” of course minus the clove.. Also the chicken cooked so long it fell off the bone making the presentation a let down compared the the reference. This one ranked lower at 5/10. It probably is just cook error🙃
Switching gears, we will next visit Norfolk Island!
Today we are in Eswatini which was previously known as Swaziland. 50 years after gaining independence the country changed its name to Eswatini which is the original ancient name prior to the British rule. You can find this landlocked, African country situated between South Africa and Mozambique. Like the surrounding countries it is known as a safari hot spot due to having all five of the large “game” animals (lions, buffalos, elephants, leopards, and rhinos).
Eswatini cuisine is centered around vegetables and grains. Meat dishes, also known as inyama is reserved for special occasions which could include goats or chickens. Without access to the sea, fish and other seafood is not common. “Mealie meal” which is a maize grain is a staple to Swazis which can be eaten alone or paired with a stew to soak up the savory flavors.
The meal I chose to represent Eswatini vegetarian and includes ingredients that may be accessed on a more regular basis. This meal was inspired by someone who had volunteered for several months, a tomato based curry being a regular meal. The writer amped up the base of the meal and added Eswatini staples such as ginger and sweet potato to highlight the cuisine of the country. I also was happy to see I didn’t have to attempt another maize product as they seem to go wrong for me! You can check out the recipe here!
Cauliflower rice is something I am familiar with and is super simple, just makes a mess if you aren’t careful! The preparation and cooking was pretty straight forward. There wasn’t any arugula in the store so I got spinach instead. One way to save you time is get the canned version of the foods- there is no shame in that and it saves you on prep time. I used to always think fresher is better but with the grocery prices too.. this is the way (unless of course you can support a local farm stand!)
This one was really AMAZING- two words: almond butter! This dish had the perfect balance of sweetness and spice, the tomatoes were tangy, and the almonds brought a crisp crunch. We were blown away and plan to add this to our personal recipe collection! We rated it 9.75/10❤️
Here we are with yet another African Island country, São Tomé and Príncipe. This nation made up of two islands, two atolls that’s found in the Gulf of Guinea near the equator along a volcanic chain. It was another country that was uninhabited until Portuguese explorers discovered it in the 15th century. The main crop of the country is cocoa and at one time of the world’s biggest producer. You can rest easy if you explore the rainforests of the island- the most predatory creature is a mosquito!
Cuisine of São Tomé and Príncipe include seafood and local crops such as bananas, plantains, pineapple, maize, and avocado. Coffee is frequently used not only as a wake me up drink but a seasoning for meals! The main influences of their cuisine is Portuguese and African. For São Tomé and Príncipe I found a recipe called “matata” which is a seafood dish with recipe that involves vegetables and clams cooking in port wine. This dish is also popular in Mozambique. You can find the recipe I used here.
I have to admit the aromas were not desirable compared to past dishes- definitely a strong seafood odor. If I had fresh clams I wonder if the experience would be any different. Prep and cooking was easy, not time consuming at all. I couldn’t buy pumpkin leaves so I substituted spinach.
It was better than what we were expecting- man was it smelly! The flavor was relatively bland, however the flavor of the wine came through. The peanuts did help the texture and surprisingly worked well with the rest of the dish giving an extra dose of saltiness. We weren’t super into it which warranted a rating of 4/10. Side note I am aware the plating is not the greatest- Ian let me know about it after the fact 😅
Doesn’t that look nice? I would love to be sticking my toes in that warm, white sand.. but instead of sand I’m stuck with white snow. Anyways.. welcome to Seychelles! You can find this African country in the Indian Ocean north of Madagascar. Seychelles is an archipelago made up of 115 islands with 8 being having the majority of inhabitants. Interestingly there were no inhabitants until the late 1700s when the French discovered the islands. These are the only islands in the world that are formed from granite versus typical volcanic or coral elements. The worlds largest seed, Coco de Mer, can weigh up to 40lbs and can be found on two of the 115 islands making it heavily (pun intended) protected due to its variety.
The cuisine of the island is like many other neighboring islands. Local produce and seafood dominate the main course which includes shark chutneys and fish curries. You can eat the cherished Coco de Mer seeds however due to their size and harvesting rules many do not. Breadfruit is very popular here and according to legend if you eat breadfruit here you will return some day. I used this recipe which was actually created by Chef Daniel Louis on the island of Mahe, Seychelles. The recipe is for traditional shrimp creole curry. Creole cuisine ) is a mix of African, French, Spanish, and Caribbean influences that involve a lot of spice and heat using simple cooking methods.
Cooking and preparation was simple using basic cooking techniques. I liked that this recipe used a whole cinnamon stick to give a deeper flavor. Good thing I still have 50+ from a previous order..🙃
As you know we love shrimp dishes and this one didn’t disappoint! We enjoyed the warmth from the ginger and curry, however it did remind us of some dishes we have made before. The shrimp pairs well with these flavors and the coconut rice is just a given at this point (it is the only way to eat rice with curry flavors). We though it was deserving of a 7.25/10. Side not still not a huge fan of eggplant- think I will pass in the future🍆
Today we are in Ghana, a West African country that borders the Ivory Coast, Togo, Burkina Faso, and the Gulf of Guinea. In 1957 Ghana became the first African-American country of the sub-Sahara to become independent from colonial rule. It is the second most populated country in this region of Africa with a large variety of ethnic groups. Due to its proximity to the equator the climate is either hot and dry or tropical and wet. Ghana is known for its gold production which is the largest in Africa. Love butterflies? Consider visiting Kakum National Park which is home to over 600 species!
The cuisine of Ghana always includes a starch of some sort, it usually being rice, plantains, maize, or cassava. The starches are often paired with soups or stews that primarily have vegetable bases. Meats and spices are also important to their cuisine. The dish I decided to make for Ghana is called red-red, also known as black eyed peas stew. This stew gets some heat from freshly grated ginger and habanero pepper. You can find this meatless meal here (which can be made vegetarian/vegan if vegetable broth is substituted).
Cooking was simple and allowed for me to multitask as I typically do. We substituted the habanero with jalapeno because we are wimps (sorry not sorry). I was able to find ripe plantains at the store and definitely felt comfortable with their preparation.
This was another unique dish. The plantains with beans was an interesting combination, but we thought it worked. It was actually nice to have the sweetness of the plantains contrast with the other savory elements. I didn’t think the rice was necessary with the peas. Marinated chicken or red meat would have paired well. We rated it 7/10.
Welcome back to Africa, we are visiting Zimbabwe today. Unlike Liberia, Zimbabwe is a landlocked country in southern African surrounded by Zambia, Mozambique, South Africa, and Botswana. Zimbabwe is one of the countries that borders the spectacular Victoria Falls which is one of the most popular attractions here. A lesser known attraction is the high concentration of rock paintings from the Stone Age; greater than 1,000 across the country. This country is also the destination for safaris and exploring its mountainous/plateau terrain. Tobacco, gold, ivory, textiles, cotton, and ferro alloys are major exports and source of income.
Zimbabwe cuisine consists of maize and rice for grains, farmed and game meats, and local fruit and vegetables. Some specialties of the country include maize beer (whawha), mopane worms, dovi (peanut butter stew with meat and vegetables), and sadza (maize meal portage eaten with meat or stews). Although controversial popular game consumed here includes ostrich, crocodile, and boar to name a few. Today I prepared “Mama’s Chicken” or stewed chicken with herbs, ginger, spices and vegetables. Do Mama proud and try this dish!
This week night-friendly dish was easy to follow and make. I was unable to obtain Maggie seasoning and instead substituted the seasonings that make up the Maggi cubes and added a chicken bouillon cube. This like the previous dish was not as “saucy” as I would have liked it and suggest adding tomato paste as you go to get the desired consistency. I’m a little too OCD when cooking and would like the recipe’s picture to match my finished concoction.
Zimbabwe you brought us a beautiful blend of savory flavors and very tender chicken. I personally thought it could of used more vegetables to balance out the chicken but overall really loved what I was experiencing on my taste buds! We really loved this dish and rated it 8.625/10 (to be precise).
Hey guys I’m back! Summer time brings a lot of outdoor adventures and less time at the computer and stove to bring you more content. Hope you are also enjoying your summer!
Before we get to it, lets first learn a little bit about Liberia! Liberia is a West African country that borders the Atlantic Ocean, Sierra Leone, Côte d’Ivoire, and Guinea. English is mostly spoken here, however there are 20 indigenous languages still spoken today. It is the oldest African republic and was the first to gain its independence in 1847; its name literally translating to “land of the free.” This beautiful country is home to incredible surfing, over 700 bird species, the endangered pygmy hippopotamus, and Sapo National Park (which contains a portion of West Africa’s primary rainforest).
Today we make a classic Liberian dish, chicken gravy. This meal consists of not only chicken but shrimp and fish steaks as well. I decided to omit the fried fish and use additional shrimp instead. At the heart of traditional African stews lies tomatoes, garlic, and herbs along with other complementary ingredients to increase the savory and heartiness. Liberian cuisine alike other West African countries include plantains, cassava, rice, yams, and other local fruits and vegetables. Local seafood and fish is the primary meat source of Liberians diet however poultry and other red meat can be eaten on occasion. You can find this recipe here.
Preparation and cooking was simple. This is another good option for a week night meal that can simmer while you cram in a 30 minute work out or finish up a blog post (maybe that’s just me..). I look back now and would have added more tomato paste to thicken up the sauce.
So we had never experienced chicken and shrimp together before and thought it was pretty good! The sauce as I said earlier should have been thicker, however the herbs and ginger really pulled through. It had unique elements, but was an easy meal with common ingredients. We thought it was tasty and rated it 6.5/10.
Next up we head to Zimbabwe for another tender chicken meal!
Today I make up for my spacy posts and do have a double post day. We head back to Africa to an island country I had never heard of..
Comoros is a volcanic archipelago made up of three major islands and several smaller situated in the Indian Ocean superior to Madagascar. Like Madagascar, it is a large producer of vanilla production (coming in second) and also exports the most ylang-ylang in the world (which is often used in perfume essence). French, Arabic, and Comorian are the three primary languages spoken here. Mount Karthala is an active volcano on the largest island of Comoros, Grande Comore island. If you are interested in visiting Comoros you may want to try scuba diving and snorkeling since it has some of the biggest coral atolls and diverse marine wildlife.
The cuisine of this smaller African country consists of several local ingredients including coconut, mango, pineapple, cassava and plantains. Fresh seafood is more commonly used as the protein of their meals, however chicken and goat is used as well. Rice, beans, and other grains also accompany their meals. For Comoros I made a dish that is better known as a popular street food mbawa ya tomati or chicken wings with tomatos. If you wish to try this dish you can find the recipe here.
This was yet another recipe I found easy to follow and did not require fancy ingredients. I found it difficult to find a cooking pan/pot that would fit all of the chicken, the cast iron wok is what I ended up using. To break up the meat focused meal I added a side salad.
Comoros brought us another flavorful sauce which was well absorbed by the rice and coated the crisp chicken wings. The sauce (from the liquid smoke since we didn’t have smoked paprika) was very BBQ-esque. It was simple yet delicious, something we can’t get enough of- we rated it 8/10.
Hey guys welcome to #60.. Botswana of Southern Africa! This landlocked country can be found bordering Namibia, Zambia, Zimbabwe and South Africa. The country is mostly a desert climate, however it does have deltas and grasslands home to several species of wildlife. It is considered the most densely-populated elephant country in the world and can be found when visiting Chobe National Park. There are various ways to see these elephants in action- safari by jeep, boat, canoe, and by foot. Botswana is also known for its diamond production and is the biggest regarding their value.
Botswana cuisine is like surrounding countries of Southern Africa and contain various meats, grains, nuts, fruit, some vegetables, and tubers. The national dish of Botswana, seswaa, is a boiled or slow-cooked beef that is simply seasoned with salt. Once it is done cooking its pounded with a pestle until its broken into small, thin pieces. Today’s rendition includes a traditional cabbage and vegetable slaw, the recipe I used can be found here.
The meal was easy to make, I am definitely used to the boiling beef method by now. While that was boiling away it gave me plenty of time to prep the vegetables and cook the slaw! I was pleased to see there was a little more seasoning going on with the slaw.
To be honest I didn’t have high hopes for this dish and it didn’t have any elements that excited me. I understand this is traditional Botswanan cuisine, but I prefer my spices and flavor in my food. That being said it was a pretty good meal with a gravy that definitely gave the beef more flavor. The cabbage and carrot slaw was well seasoned. It was better than we had anticipated giving it a rating of 6.25/10.
Next week we visit Vietnam to try some classic dishes and a bonus dessert. Stay tuned my fellow foodies! 😋
Bringing us to up to 57 countries is a lesser known African country, Togo. Togo is a West African country bordered by Benin, Ghana, and Burkina Faso along the Gulf of Guinea. This country has a long growing season which fuels their agriculture dominant economy. Cocoa, coffee, and peanuts are some of the important crops grown here. Togo is famous for its white sandy beaches and national parks.
Staple foods found in Togolese cuisine include beans, yams, plantains, millet, rice, and maize. The country has a history of rule from Germany and France which does influence their cuisine. Due to this influence it is not uncommon to see Togolese people enjoying German beer and French baguettes. Today’s dish was made up of two components- grilled chicken and tomato corn meal cakes. Cornmeal as you probably know by now is a popular African staple that can be transformed into several sides to accompany the main meal. Chicken is more excessable in Togo and is commonly cooked over a fire similar to grilling.
I chose to marinate chicken drumsticks for 24 hours prior to grilling to get as much flavor as possible (recipe here). Ian being the grill master that he is I had him take charge with the cooking. As for the cornmeal cakes the directions were similar and easy to follow (recipe here). The tomato sauce was a great way to bring the cornmeal to the next level.
The chicken obviously tasted great from being grilled, but I was sad I couldn’t taste the ginger. Like I stated above the cornmeal with the tomato sauce definitely made it tastier than the past cornmeal dishes I have made. Still we were not wowed by the meal and I honestly don’t see myself making the cornmeal sides again (sorry..). We rated it 6.25/10. If the chicken had more ginger flavor it could have been rated higher.
Next we head to Nepal for a vegan dish that packs a little heat🔥