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Ingredient: eggplant

Malta: Kapunata Maltija

Malta is an archipelago in the central Mediterranean Sea between Sicily and the North African coast.  Most the food is imported, making the cuisine open to outside influences, including Sicilian and English as well as Spanish, French, Provençal, and other Mediterranean cuisines.  Kapunata is a Maltese caponata, similar to a ratatouille –...

Johanna

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Chad: Daraba

Cooking Time: 45
Although the Republic of Chad is Africa’s fifth largest country (by area) and one of the oldest inhabited places on Earth , I knew very little about its culture or cuisine.  In researching this dish, I learned the country is made up of over 140 different ethnic groups with diverse...

Johanna

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Senegal: Thiéboudienne

Cooking Time: 2 hours
Thiéboudienne (pronounced CHEH bu JEN) is the national dish of Senegal.  The name of the dish is the French transcription of the Wolof words ceebu jën meaning “rice” (ceeb) and “fish” (jën).  Wolof is a language of Senegal, but not the official language – that’s French.  Senegal was a colony of France until 1960....

Johanna

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India: Pav Bhaji

Cooking Time: 45 minutes
A popular street food in Mumbai, pav bhaji is a spicy vegetable curry (bhaji) served atop a well buttered bread roll (pav).  The dish originated in the 1850’s as a fast lunchtime dish for textile mill workers and is now served from street carts and in fine dining restaurants alike.  I thought...

Johanna

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