(69) The Gambia – West African Peanut Butter Stew

The Gambia River. Source: World Nomads- © Getty Images/Bart Brouwer / EyeEm

Hey fellow foodies, today we are in The Gambia. You can find this country tucked inside Senegal and has a unique shape that surrounds the Gambia River. It is the smallest non-island country and measures 30 miles across at its widest! Although the country is small it has over 500 species of birds and a beautiful 50 miles of coastline. The majority of the country’s income is dependent on its agriculture which consists of sorghum, peanuts, millet, and rice.

The Gambia is apart of West Africa which shares a cuisine consisting of grains, peanuts, local vegetables, and seafood (if bordering the coast). As we know from our previous taste bud travels peanut butter is used often in African cuisine to thicken stews or even potatoes- you can see that dish here. The dish I made tonight is a Western African dish consisting of some of my favorite things. You can find that recipe here.

We’ve got another week night meal folks! It was a breeze to cook and I didn’t have to make any modifications. This dish smelled incredible while it was cooking and I was super excited for the end result (mostly because of the peanut butter).

I LOVED THIS DISH! Peanut butter hell yes! I get so pumped about dishes with that good ole PB and this one did not disappoint! Although I was much more excited than Ian he thought it was another delectable dish that was creamy and savory comfort dish. The ginger and pepper brought a nice mild warmth that just tied it all together. On top of that it was a vegan dish! How incredible. I rated the meal higher than Ian, but it still got the high marks of 9.25/10.

(54) Malaysia – Nasi Lemak

Sorry for my little hiatus we were off camping! With the warmer weather we have also decided to go down to 3 countries a week so we can enjoy the outdoors and get more active! Alright now on to the Malaysia!

Walking the canopy walk in Gunung Mulu National Park. Source: Maps of the World

Malaysia is a southeastern Asian country situated by Singapore, Indonesia, Brunei, and Thailand. It is made up of two regions, West Malaysia (or Peninsular Malaysia) and East Malaysia (or Malaysia Timur). Western Malaysia makes up 40% of the total country and is known for its rainforests, mountains, and sandy beaches along with some of the tallest skyscrapers of the world. Eastern Malaysia is home to many nature reserves, National parks, and rural landscapes. One of these National Parks, Gunung Mulu National Park (pictured above) has incredible bridges you can walk in the canopies of the rainforest, the largest cave chamber in the world, and the pinnacles which are jagged limestone peaks that are as high as 50 meters (164ft).

All special ingredients and foods we haven’t tried before!

Malaysian cuisine consists of many things I have not tried (and will be trying today). It is made up of three ethnic groups: Malays, Chinese, and Indian. The common ingredients you can find throughout Malaysian dishes are chili peppers, Belacan (shrimp paste), coconut, lemongrass, tofu, seafood, soy sauce, tamarind, rice and noodles. The unofficial national dish of Malaysia is called Nasi Lemak and consists of many of the ingredients listed above along with two I did not see myself trying.. dried anchovies and sardines.

Nasi Lemak is made up mostly of a coconut rice that is cooked with pandan leaves, tamarind juice, and sambal ikan bilis (achovy paste made of chilis garlic, shallots, belacan, and small dried anchovies). It has other ingredients that are garnished around the main dish which allows you to get a different experience with every bite. Due to the array textures and flavors it is adored not only in Malaysia, but also neighboring countries and islands.

Although feeling a little uneasy I decided to tackle this new meal with an open mind. I did have to purchase several ingredients through Amazon since I was unable to find them in my local stores. Although it looked daunting, it was not too challenging to make. I still have not found a way to avoid burning the bottom of my coconut rice, but it was still successful. The recipe I used had several elements that together made up the dish (this being the traditional way) and looked quite nice once I plated it up.

I filled a tea bag with the pandan leaves for easy removal

We were pleasantly surprised by the dish, however the spice had us chugging water and milk. The anchovies and sardines were gave a salty flavor to the dish (make sure not to over season with salt). The egg, rice, and cucumber helped soothe my burning tongue after taking a bite of the very spicy sambal ikan bilis. If it wasn’t as spicy it would have taken a higher rating, but due to feeling like my mouth, face, and esophagus was up in flames we rated it 6.5/10.

Let us know what you think of this unique dish and if you handled the heat better 😅