Johanna

Paraguay: Sopa Paraguaya

Cooking Time: 1 hour

Paraguayan

Despite the name, this recipe is not a soup but rather a cornbread. It’s flavored with onions and two types of cheese. The whipped egg whites give it an airy consistency that reminds me of the cheddar bacon spoon bread I’ve taken to making for Thanksgiving. In Paraguay it’s traditionally served as...

Johanna

Like 7

1 Comment

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

Like 1

Comment

Georgia: Khachapuri

Cooking Time: 90 minutes, including time for dough to rise

Asia
Europe

Georgian

Georgian khachapuri has been on my to-do list for some time now, which is kind of ironic because I’d never actually had it before. I think I first saw Compass Rose‘s khachapuri on a D.C. food blog. It’s gotten much accolades – they apparently served 10,000 of them during their...

Johanna

Like

Comment

#ThanksObama

Various Other Ramblings

As President Obama leaves office, it truly seems like the end of an era – and for me the only one I’ve ever really known. It feels like a lifetime ago – but also just yesterday – that I moved to Washington D.C. with the Obamas, and it’s tough to imagine what it’s...

Johanna

Like

Comment

Lebanon: Fattoush

Cooking Time: 30

Asia

Lebanese

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

Like

Comment

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

Like 3

Comment

Ecuador: Majado de Verde

Cooking Time: 45

Ecuadorian

My life can be divided into to two eras: the foodie days and the pre-foodie days. My trip to Ecuador was in the pre-foodie days. While I have wonderful memories of both Quito and our time in the Amazon, I remember very little about what we ate. Sounds like a great...

Johanna

Like 4

Comment

Morocco: Tagine of Lamb with Dates and Almonds

Cooking Time: 1 hour 30 minutes

Africa

Morocco

Having been to Morocco and tried my hand before at making Pastilla (Moroccan pigeon pie), I decided to go with a Moroccan classic I’ve never maade before: tagine. While “tagine” is often used to describe a style of Moroccan stew comprised of braised meat, spices and often some sort of fruit, the...

Johanna

Like 1

Comment

Guatemala: Pepián de Pollo

Cooking Time: 45 minutes

Guatamala

Pepián is said to be the national dish of Guatemala. While many foods can vary between the coastal and mountainous regions of the country, pepián knows no boundaries. You will find this dish on menus across the country, from street-side stalls to to high-end restaurants. Pepián is one of the oldest...

Johanna

Like 14

Comment

Vietnam: Pho Ga

Cooking Time: 2.5 hours

Vietnam

Pho (pronounced “fuh”) is one of the best known Vietnamese dishes outside of Vietnam, and also one of the most commonly eaten dishes within. According to my cookbook, “bowls of pho are the hamburgers of Vietnam: incredible popular, eaten every day by a majority of the population, young and old.”...

Johanna

Like

Comment

All posts by Johanna