chicken stock – Notes From a Messy Kitchen

Peru: Lomo Saltado

Cooking Time: 60 minutes + 30 for fries to soak

South America

Peru

If we could make some sort of deal to swap Valentine’s Day for a second Halloween, I would most definitely be on board. I think I liked the holiday back in the day when it was just another excuse to craft and get too much candy from my grandparents. Us...

Johanna

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Iceland: Christmas Grouse with Berry Sauce and Spiced Cabbage with Blueberries

Cooking Time: 2.5 hours

Europe

Iceland

I had two options in mind when I volunteered to make Christmas dinner this year. The safe, easy option was to make my tried and true salmon pot pie. The other was to venture into unknown territory and visit a couple more countries before the year is up. While the...

Johanna

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Bolivia: Salteñas

South America

Bolivia

Salteñas originated in the city of Tarija, but are now sold by street vendors all throughout Bolivia – often as a mid-morning snack. Legend has it that the recipe originated with Juana Manuela Gorriti, an Argentinian woman who later married Bolivian President Manuel Isidoro Belzu. Gorriti grew up very poor,...

Johanna

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Iran: Fesenjān

Cooking Time: 2 hours

Asia

Iran

Fesenjān (also fesenjoon) is famous Persian dish, a festive dish often served for important occasions in Iran. Its importance has something to do with the amount of walnuts used to make the rich, flavorful sauce – which are often very costly. Popular in the fall when pomegranates are in season, Persian...

Johanna

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Israel: Matzo Ball Soup

Cooking Time: 3 hours + time for broth to chill

Asia

Israel

Matzos are a reminder of the Israelites, who in their escape from slavery in Egypt had no time to let their bread rise so instead ate flat breads baked on hot stones.

Johanna

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Nigeria: Jollof Rice with Chicken

Cooking Time: Rice: 45 minutes Chicken: 1 hour

Africa

Nigeria

What do you know, another celebration dish! I seem to be drawn to them. A steaming pot of jollof rice is the mainstay at birthday parties, naming ceremonies, weddings, funerals and pretty much any family get together across West Africa. But while it’s the source of much joy, it’s also...

Johanna

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Mexico: Pozole

Cooking Time: 75 minutes

Mexico

Pozole means “hominy,” which is the dried corn kernels that make up the backbone of this soup. Hominy is corn that has undergone the alkali process, known as nixtamalization, loosening the hulls from the kernels and softening the kernels themselves, resulting in giant kernels with a slightly chewier texture. You’ve probably had hominy...

Johanna

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Armenia: Kyufta Soup

Cooking Time: 45 minutes

Asia

Armenia

Kyufta refers to the meatballs, not the soup. Known also as kofta, kibbeh or kololak – depending on the origin – these meatballs typically are mixed with rice or another grain, filled, and rolled into a cigar shape. This was the first dish since launching this challenge that I had...

Johanna

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Colombia: Ajiaco

Cooking Time: 1 hour

South America

Colombian

Even though our Colombia trip was in the “foodie era”, I don’t have really vivid memories of what we ate. I remember some of the best meals being those that Blanca prepared during our trek through the jungle, but I’m sure my hunger from a long day of hiking had...

Johanna

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Sierra Leone & Kenya: Groundnut Stew with Ugali

Cooking Time: 1 hr 15 minutes

Africa

‘ Today I’m bringing you two recipes for the price of one! They go so well together I couldn’t bear to separate them. Both come from a beautiful cookbook written by three chefs who launched The Groundnut supper club in London to showcase the African foods of their childhoods and...

Johanna

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Ingredient: chicken stock