Hey guys we have made it to 80 COUNTRIES! Isn’t that wild?! For our 80th we are in the lovely Puerto Rico, a country my good friend is from! Puerto Rico is a U.S. territory situated next to the Dominican Republic and the Virgin Islands in the Caribbean Sea. It is one of the most densely populated islands with a whopping 3.5 million citizens. The name translates to “rich port” and was named Puerto Rico because of the gold that could be found in the fresh water sources on the island. It is considered one of the oldest colonies of the world because it was “discovered” by Christopher Columbus in 1493. Today you can explore their numerous beaches and caves along with immersing yourself in the Spanish-Caribbean culture.
Puerto Rico has African, European (mostly Spanish), and Taínos (natives) influence that makes up their wonderfully unique cuisine. The native Taínos influence brings yucca/cassava, avocado, coriander, annatto, pineapples, peanuts, and various hot peppers to the table. The European flare comes from wheat, cumin, onions, garlic, cilantro, dairy, and various meats such as chicken, beef, and lamb. You can find connection to Africa with the use of coconuts, yams, coffee, and various banana fruits such as the plantain! Today I will be making an original recipe of my friend Zory who is from Puerto Rico. Fried rice and beans is a classic Puerto Rican dish that combines several savory Spanish ingredients and is cooked twice in or to achieve the dry and “fried” consistency. She also educated me on plantains and how they pair well with this meal- she wasn’t kidding! They are now one of my favorite salty treats and taste better than fries (in my opinion). The recipe will be available at the bottom of the post.
This meal does take some time, however if you prep as you go it all works out. We decided to air fry some adobo wings which seemed like an appropriate pairing to us. If you have never fried green plantains before make sure to have plenty of veggie oil to fry them with and keep an eye on them so they don’t over cook. The perfect plantain is a nice golden brown. Be warned the rice/beans and plantain combo is VERY filling!
Obviously we adore this dish and think highly of it. I have made it several times and think of it as one of my favorites. The plantains had a nice crunch and reminded me of fried potato. The rice was well seasoned and tasted great with the addition of black beans. Together it is a killer duo. We love love LOVE this dish and rated it 10/10.
Our next adventure awaits in Italy where we will spend one week trying traditional foods simple and complicated. See you next time!
We are back in the Caribbean visiting the islands of Grenada. Grenada is made up of one larger, main island and surrounding smaller islands. It is also known as the “spice isle” due to the abundance of spice plantations on the main island. Some of these spices include allspice, nutmeg, turmeric, bay leaves, cinnamon, cloves, and ginger. Nutmeg is the most abundant here and is even featured on the country’s flag. Rum is another famous export of this mighty Caribbean country, that being said it is safe to say they know how to make a mean fruity rum drink (my drink of choice). This country is additionally known for its stunning beaches, beautiful botanical gardens, and refreshing waterfalls.
The cuisine of Grenada as one might expect is full of spice and local produce. Seafood and various farmed meats are often included in meals as well. The national dish of Grenada is oil down, a very ambitious and traditional dish that includes several ingredients I couldn’t get my hands on such as breadfruit, pig tails, and taro leaves. I opted out to make a chicken stew inspired by a traveler’s visit where they ate this in a Grenadian’s home. The recipe can be found here.
The meal was pretty straight forward and allowed for me to multitask while it simmered away. It’s great to have those meals where you just throw all the ingredients together in a pot and voila you’ve got a meal! I had a difficulty time removing the skins fully from the thighs, but I feel it gives the broth a little more flavor.
YAY another amazing dish! This meal was insanely savory, delicious, and well-seasoned. There was a nice sweetness coming through with the ketchup and caramel. Although my dish came out a little more stew-like than the recipe it allowed us to appreciate a spicy and comforting broth that is by far the best broth I have ever had! Of course the chicken was fall off the bone tender and melted in your mouth.
We highly recommend this dish and rate it 9/10. We hope you try this one and let us know how it goes!
Ia ora na (Tahitian for hello) and welcome to French Polynesia! This French territory is made up of over 100 islands, only 67 being inhabited. These islands are sorted into five archipelagos/island groupings: Tuamotu, Austral, Marquesas, Gambier, and Society. Tahiti, a Society island, is the capital and the most populated island making up nearly 70% of the entire country’s population. Most inhabitants are Polynesian, but a quarter of them are European and Chinese. French Polynesia is known for its hundreds of sandy beaches, exploring wild life in the jungle and dives into the ocean. I’m ready to pack my bags!!
Cuisine of French Polynesia consists of a large variety of seafood, locally grown produce such as uru (breadfruit) and umara (sweet potato), and for special occasions suckling pigs. A well known dish, poisson cru, is made up of raw tuna, lime juice, and coconut milk.
Today I made a recipe with cooked fish (sorry sushi lovers) with a decadent vanilla bean sauce and a side of sautéed veggies.
It was pretty easy and quick to prepare, the vanilla sauce being the most technical part of the recipe. Make sure to scrape out every little bit of those vanilla beans to get your moneys worth!
The end result should look something like this, a beautiful sheen on the fish with specks of vanilla bean throughout. I did feel my sauce was slightly on the runny side, but it was still delicious. I ended up using three times as much sauce then pictured when eating the fish to get as much flavor as possible (I didn’t want my plate to look soupy). We loved the uniqueness of the vanilla bean sauce and thought it worked well not only with the fish but the rice as well. There was a hint of sourness I felt came from the rum, but the rum flavor in general was not strong.
This would be a great healthy alternative to try for your work week! We rated it 7.25/10
We are back the Caribbean baby! St Lucia is an island situated in the Caribbean Sea south of Martinique and north of St Vincent and the Grenadines. Although a small country it is full of various unique landscapes such as rainforests, coral reefs, mountains, a dormant volcano, and sandy beaches. St Lucia has also been known as Iyonola and Hewanorra which were names given by natives meaning island of the iguanas, but was renamed in the 16th century by the European settlers.
So I already had a hunch I would like this dish since we had made a coconut curry tuna dish for Tuvalu not too long ago. Although this is not the national dish, it is still a good representation of the country with common ingredients. Their cuisine is influenced by British, East Indian, and French cooking styles and flavors which can be seen in this dish.
There is a large variety of spices St Lucians use such as allspice, cinnamon, curry, and cloves and an even large variety of fruits that are native to the island. This dish has the wonderful pineapple which can easily elevate any dish in my opinion, especially when grilled! I used this recipe when preparing dinner.
As expected the dish was a hit and easy to prepare! I had marinated the chicken overnight to get the best flavor possible. The pineapple coconut rice was amazing (honestly what doesn’t coconut milk and pineapple make better)? The chicken was very flavorful and well seasoned. I would have liked to try the marinade on bone-in chicken that I would cook up in the Air Fryer. We rated this dish 8/10.
Welcome back to a warm place in the middle of the Pacific Ocean.. The Northern Mariana Islands. This archipelago has 15 volcanoes that are mostly dormant . The Northern 10 volcanic islands are uninhabited leaving 5- Rota, Guam, Aguijan, Tinian and Saipan. Guam is a US territory that is the southernmost island of the chain. The Mariana Trench (West of the Mariana Islands) is actually the lowest part of the Earth’s crust and it is so deep that Mount Everest would completely fit with room to spare between the peak and the surface of the water!
These islands neighbor Japan and the Philippines and are traveled to for their beauty, coral reefs, and golf courses. Today I made a dish that is popular in Guam, however it will represent the chain of islands in their entirety. Kelaguen Mannok is a chicken salad which can be eaten as is or wrapped in a tortilla. This salad is made up of cooked chicken that traditionally is marinated in soy sauce and cane sugar. Other ingredients include items that might make you feel like you are some place tropical- unsweetened coconut, lemons, and hot peppers. I used this recipe to create this dish and took advantage of the tip to use a rotisserie chicken!
I decided to make the common red rice pairing as well. The rice gets its color from annatto powder (I had to make my own blend using tumeric, paprika, and nutmeg). Annatto powder is more commonly used in cooking solely for the color it gives food vs flavor. It comes from the seeds of spiny fruit of an achiote tree, the fruit remind me of burdock that are found stuck to your clothes when coming out to hike in Maine!
I will admit I wish I had done more research prior to making this dish to know to marinate the chicken. Instead I just drizzled some soy sauce on the salad and mixed it well prior to wrapping it up. The rice had nice flavor from my spice blend, however no matter how much I tried it did not look nearly as colorful as the real deal.
We thought this was a pretty yummy dish and the addition of a tortilla obviously was a superior way to eat it! It was surprising that the chicken with the combination of flavors and the fact that it was cold tricked my mind several times to think it was fish! The citrus and mild heat components was a nice contrast that paired well with the sweetness of the coconut. We rated this dish an average of 7/10.
Welcome back! Today we are in the tropical Vanuatu, a country made up of 83 islands in the South Pacific Ocean near Australia. Bungee jumping was first done here when brave boys and men would jump from 20-30m (60-90ft) with vines tied to their ankles off wooden towers as part of a ritual called Nanggol. I think I’ll pass on that one!
The Vanuatuan cuisine consists main ingredients such as mangos, bananas, taro, yam, coconut, and seafood. You can find chickens and pigs used as a meat source, however seafood is primarily used. With that being said today’s dish screams Vanuatu!
I ended up finding a wonderful recipe that consisted of seasoned shrimp on top of a shredded spinach which sits in a sweet potato and coconut soup, yum yum!
Their national dish lap lap did not seem possible for me to attempt which is the product of pounded taro root paste which is layered with cabbage and meat wrapped in a banana leaf.. something tells me this would only taste good if eating it local.
All in all we appreciated the sweetness from the coconut and sweet potato and slight kick of chili powder (did not have cayenne). The shrimp was seasoned perfectly and had a bit of a crunch to it. The additional of spinach brought a freshness to the dish. We ended up rating it 7.25/10!