Johanna

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...

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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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A Recap of My First Month Eating My Way Around the World

World Cuisines

I have to admit, when I set out on this adventure, I didn’t really think it would be possible to cook a recipe from every country in the world in twelve months. I was also worried I’d burn out. I’m excited to report that one month into my journey, I’m on par...

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Egypt: Om Ali

Cooking Time: 45

Africa

Egyptian

Om Ali (“mother of Ali”) is a traditional Egyptian take on bread pudding, made from phyllo (filo, fillo), dough layered with nuts, raisins and butter… lots of butter! Legend has it that Om Ali was the wife of an Egyptian sultan. When he died, his second wife had a dispute...

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Trinidad & Tobago: Callaloo Soup

Cooking Time: 45

World Cuisines

Callaloo is a spinach-like leafy green common in the Caribbean. You can find it canned in some specialty stores, or on Amazon. You don’t even need a salad with this soup because the whole salad is in the soup: callaloo, celery, okra, bell pepper, spinach. Seriously, talk about getting your veggies (and your fruits...

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Tunisia: Shakshuka

Cooking Time: 30

Tunisian

Shakshuka is a popular breakfast food in Israel. It’s often thought of as a Middle Eastern dish, but it actually originates in the North African country of Tunisia. It’s common that the influences of other countries are adopted and you forget where they came from to begin with, only remembering how much you...

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Turkey: Grape Leaves Stuffed with Rice, Currants & Pine Nuts

Cooking Time: 1 hr 45 minutes

Asia
Europe

Turkish

Grape leaves are ubiquitous on mezze platters across the Middle East, and there origin is widely debated. In Turkey, they’re called dolmas, which simply means “stuffed.” These ones are filled with rice, pine nuts and currants, which is fairly standard. They’re seasoned with fresh mint and dill, and simmered in a mixture...

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Myanmar: Mohinga

Cooking Time: 45

Myanmar (Burma)

Mohinga is the national dish of Myanmar (formerly Burma), and apparently was traditionally most commonly eaten as a breakfast food. Burmese cuisine is not as well known as that of some of it’s neighbors, thanks to the military junta that has kept the country on lockdown since 1962. According to an...

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Laos: Laab / Larb

Cooking Time: 30

Laotian

Laab – sometimes spelled larb, but pronounced without the ‘r’ – is said to be the national dish of Laos. It’s also common in Northeast Thailand. All sorts of meats can be used to make laab including beef, pork, chicken, duck, fish – I’ve even had an alligator version from the...

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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...

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