Today’s meal is from Tunisia, not Greece as the above picture may convince you. Tunisia is apart of Northern Africa which borders the Mediterranean Sea, Algeria, and Libya. Here you can find a blend of Arab and Berber culture, 99% of the country being Arab. An interesting fact about Tunisia is that Star Wars A New Hope was filmed in several locations.
The local fare is greatly influenced by the countries culture and surrounding regions. Like other countries that border the Mediterranean Sea, olive oil, tomatoes, and seafood are commonly used in their meals. A trait that sets Tunisian cuisine apart from other Northern African countries is that most of their meals are spicy. These spices include cumin, caraway, chili peppers, paprika, coriander, and garlic.
The dish I found to represent Tunisia is called shakshuka. It is thought to have originated here, but is widely eaten as a breakfast dish throughout the Middle East and Northern Africa. Simply it is lightly poached eggs in a pepper and tomato sauce along with other fresh ingredients. This meal traditionally is vegetarian and the recipe I used can be found here.
After prepping all the veggies (or using canned) you end up combining all the ingredients in one pot and making wells for the eggs to sit while they cook. The recipe is fairly simple and quick to make.
We found this plate to be unique, but unfortunately underwhelming in flavor and textures. The flatbread pair well and was the perfect vessel to transport the meal to your mouth. I can’t see us trying this one again, it was rated 6/10.
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❤️
Mexico is home to the most diverse corn in the world with a total of 64 varieties found throughout the country. This crop was first domesticated in Honduras (6600 BCE – 3500 BCE) and eventually made its way up to Mexico where it was used greatly by the indigenous people. Today we will be honoring that staple by making elotes or as most know it Mexican street corn! Elote was born in Mexico City and quickly spread throughout the Americas. It became popular because it was portable and tasty! Restaurants sometimes will serve this up as a side dish, but tonight it is the dish! Recipes can vary and include an array of toppings but I decided to go the classic route.
First you start by cooking the corn. Traditionally you would grill them, but I chose to boil them. While the corn is preparing combine the remaining ingredients to make your sauce. If you are unfamiliar with cotija cheese it reminds me of feta with a similar texture.
Once your corn is cooked just slather the sauce on evenly and garnish with cilantro and a squeeze of lime juice. Be warned a little sauce goes a long ways! If you want a kick you can add a little chili powder (not pictured).
Ian was a bit overwhelmed by the sauce and found it tasty but very heavy, I on the other hand thought it was heavenly. I think if you are able to grill the corn it would have elevated the dish. We made up some chicken to go with the meal but it honestly is so filling it could have been eaten alone. We rated it 7/10!
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.
To close out our time in Italy I chose a classic known to most- the margherita pizza. This simple yet delicious masterpiece came to be on June 11th 1889 to honor the Queen consort of Italy- Margherita of Savoy. Raffaele Esposito created the pizza to represent the colors of the Italian flag by using basil for green, mozzarella for white, and tomato for red. Originally the pizza dough used was more of a flat bread compared to the sweeter, fuller crusts we are accustomed to most of the time.
Pizza dates back 7,000 years ago throughout Europe with various toppings placed on top of flatbreads and round breads. The pizza we know today dates back to the late 19th century when tomato and bread were being paired together.
We appreciated the simplicity that we only needed a few ingredients to have an amazing meal. Of course I used local basil Portland Pie Pizza Dough which just added to how yummy it was! As pretty as fresh basil looks on the pizza as you’re making it once it comes out of the oven it doesn’t have the same appeal. I would suggest added basil afterwards unless it is dried. We rated this dish 9.5/10 because it was just so good! How could you go wrong with pizza?
Welcome to elevated Bhutan, a peaceful Buddhist-loving country that is high in the clouds. The country borders China and India and nestles in Himalayan Mountains. The name Bhutan actually translates to “land of the thunder dragon” because of the intense thunder storms in the mountainous country. One gorgeous hot spot in the country is The Tiger’s Nest which is a monetary situated on the side of a mountain over 900m up. It is the only country that bans the sale of tobacco products and until 11 years ago banned TV and internet! The world’s the tallest unclimbed mountain can also be found here, Gangkhar Puensum which is a staggering 24,840 feet tall.
Cuisine here is a bit unique compared to its surrounding countries due to its harsh climate and high elevation. Rice is a typical base of most meals which could contain meat, root vegetables, chilis, onions, and beans. The national dish of Bhutan is ema datshi which is the mixture of chilis and a Bhutanese cheese called datshi (which can be substituted with yak cheese). There are different varieties that include meat or other vegetables, however the base is the same. You can find this dish accompanying many meals due to its popularity. You can find the recipe here.
Going into this I knew it might be a little too simple so we decided to add some ground meat to it as well for more sustenance. I used a combination of feta and cheddar to fill in for the traditional cheese- I did search for yak cheese. The great thing about this meal is that it was quick and easy, definitely something you could whip up during the work week!
So we tried this dish with and without the beef to experience it as close to the original as possible.. without the beef we found the dairy elements kept the dish from being too spicy. With the meat we thought it helped complete the meal and overall the cheese mixed well with all the elements. It was simple but good, although I don’t know if I see myself making this again. Ian liked it a little more than me so we give it an averaged rating of 7.5/10.
Back to Europe we go! Today we are in Hungary, a central, landlocked country found next to Romania, Slovenia, Slovakia, Austria, Croatia, Serbia, and Ukraine. Hungary is one of the older countries of Europe and came to be after the fall of Roman Empire in 897. Thermal Springs are are a big deal here and are known for their healing and cleansing properties. There are here over 1,300 in the entire country, some being an outdoor attraction and others in luxurious bath houses. Many well known composers call Hungary their home including Franz Liszt, György Ligeti, and Béla Bartók. I don’t know about you but I think I’m Hungary for more 😉
Hungarian or Magyarian cuisine often includes paprika, onion, black pepper, and other spices to make their dishes flavorful. The focus of each meal is well seasoned meat and vegetables and the use of fresh dairy and baked goods. Their national dish goulash is a one pot dish that was traditionally cooked over an open flame consisting over various vegetables, beef or beans seasoned with the above spices. Goulash gets its name from the Hungarian word gulyás for cow herder since they were the inventor of this meal. The goulash I am making today is vegetarian and using beans to substitute the meat (which was traditionally done when beef was scarce. You can find the recipe here.
I made a few alternations to the recipe to make my life easier and to match the authenticity. I used liquid smoke once again to capture the smokiness it would have had if cooked traditionally and instead of grinding my caraway seeds I let them steep in a tea bag will the stew was cooking (pictured bellow)! Pro tip, make your on veggie broth (pictured above) by using veggie scraps will you are prepping! Make sure to compost them when you’re done 😁
We thought the stew was spicy, smoky and had a nice tomato-based broth. You could almost say it had a barbecue like flavor! It had a hearty mixture of vegetables which made me think of how this would be a great fall or winter meal. We thought it was worthy of a 7/10 rating.
Next we make something truly unique in Bhutan, see you then!
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.
Welcome to another day traveling the globe by taste bud, today we land in the Caribbean on an island called Curaçao. You can find this Dutch island off the shores of Venezuela. It has a unique landscape that makes it stand out from the other Caribbean islands- it is a true desert island that receives little rain. Because of its dry climate growing crops is a challenge. When the Spanish came to the island and wanted to grow oranges they instead got small and tart fruit. Eventually it was discovered that the leaves from these plants were great to make liquor known today as blue curacao! This island of course has beautiful sandy beaches, incredible coral reefs, and a vibrant capital city know for its array of colors.
This gem of an island has strong European influence that can be found in its buildings, culture, and of course food. Dutch treats are enjoyed around the island along with Caribbean specialties. Keshi yena is considered to be the national dish of Curaçao which can be made vegetarian or with meat. It consists of cheese lined molds (such as a muffin tin or ramekins) filled with a savory filling that is baked until the cheese melts to completely enclose the center. You end up with several “cheese-castles” which is best served with a sliced up French baguette. The recipe I used can be found here.
When I was starting to make this dish I was surprised by the ingredients I was using. I would have never thought that raisins, capers, and soy sauce would be together as a part of this dishes filling! I found it tricky to cut the cheese thin enough to mold into my muffin tray, but I made it work. I used two different gouda cheeses (one older and one younger) which I felt elevated the meal.
Once I stuffed the cheese molded tray with the filling I used the remaining sliced cheese to encase the concoctions. Warning, there was a lot of grease that formed on the top of my tray and I had to keep dabbing it throughout the cooking time to avoid it dripping into the bottom of my oven. The author of this recipe used separate cooking dishes which may have eliminated this issue.
The end result once again surprised as with its complex and rich flavor. Most of my little cheese castles fell apart, but I was able to get a couple to stick together (shown above). We served them with the recommended baguette which we discovered tasted great with the keshi yena on top. Ian thought it reminded him of a lasagna in a way. If you don’t like your meals really cheesy this would probably be too much for you (or if dairy makes your tummy upset). We rated the dish 7.5/10.
Today we travel back to Southern Asia to the country of Nepal. These country is situated mostly in the Himalayan mountains (home to Mount Everest) bordered by China, India, and Bhutan. Due to its location in a harsh environment it is considered one of the least developed countries in the world. Nepal is known to honor their cows due to Hindu religion (one of the most popular religions of Nepal) which means they will not kill their cows even when they stop providing milk. At that time cows are released and the community will care for the free cows. How cute!
Cuisine of Nepal can be broken up into regions and understandably has strong Asian influence. Such regions are Himilayan, Newars, Khas, Lohorung, and Terai. Each have specific dishes and cooking preparation methods that are unique to the region (with some overlap). Today’s dish dal bhat is a lentil curry, sometimes soup-like in consistency, that is eaten throughout the country and neighboring China and India. Traditionally it is served over rice and is vegetarian or vegan dependent on the oil used for cooking. It’s served at the 17,000 ft base camp on Mount Everest to fuel the brave hikers on their journey to/from the summit. The recipe I followed can be found here.
This meal was super-duper easy and healthy. I don’t cook with lentils often, but I was intrigued by the mix of spices (which I admit did not measure out when preparing). Additionally it has few ingredients and is inexpensive to make. Have I caught your attention now?
We enjoyed this meal and the blend of spice giving a mild heat to the dish. The lime and cilantro helped balance the heat. It was by far the best lentil dish we have ever had. Ian felt that adding salsa would have made it better, but what doesn’t salsa make better? We rated this dish 7.25/10 and recommend it to anyone who has never had lentils before or enjoy the flavors of cumin, turmeric, and cayenne. Let us know what you think by dropping a comment below!