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Ingredient: ripe heirloom tomatoes

Macedonia: Polneti Piperki

Cooking Time: 90 minutes
“Polneti Piperki” – or stuffed peppers – are very popular in Macedonia.  There are many versions of this recipe, passed down from Baba or from friend to friend.  We absolutely adored this dish, and both healthy and delicious it’s one found on this journey that I will most definitely make...

Johanna

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South Sudan: Sukuma Wiki

Cooking Time: 30
First thing I have to say: I’m 100% aware that these photos are D grade, at best.  You’ll have to pardon me for prioritizing my dinner guests over good photography.  This dish was actually a last minute addition to my recent supper club, recognizing the need for a little something...

Johanna

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Yemen: Hilbeh & Malawah

Welcome to Yemen, where I’m giving you two recipes for the price of one!  This is only appropriate, as generous offering of food to guests is one of the customs in Yemeni culture.  Just be advised that a guest not accepting the offering is considered an insult.  Refusing my offer...

Johanna

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Fiji: Kokoda

Cooking Time: 30
Kokoda is a variety of ceviche, but instead of lime juice, distilled white vinegar is used to “cook” the fish.  I use quotations because no heat is used so it’s not technically cooked; rather, the acid denatures the protein in the fish the same way heat will, making the texture...

Johanna

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Lebanon: Fattoush

Cooking Time: 30
After a series of meat-heavy meals, I found myself craving the fresh crunch of a good salad.  Flipping through the Jerusalem cookbook, this recipe caught my eye.  Described as a “local affliction” this sort of salad is said to be served alongside every meal.  I did a bit of research and found...

Johanna

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