About the Food of Chad (TChad)

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What a difference a few miles can make. Chad is divided into three main geographic zones - steamy Sahara dessert in the north, the central Savannah, and semi-tropical south. As the landscape changes, so too does the diet. From the north, to the south, very few cultural similarities connect the people of Chad. Northern Chad In northern Chad the people enjoy a diet rich in meat, particularly lamb. Savory pieces of meat might be grilled or stewed with vegetables, such as okra, peppers, … [Read more...]

About the Food of Central African Republic

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The dusty, rolling plains of Central African Republic (CAR) lead to fertile river beds in the south, and sandy desert in the northeast. Many people live on stewed greens, cooking whatever is available, including cassava (recipe), spinach, or kale. Groundnut butter (a.k.a. peanut butter) is used to add flavor and protein to food when meat is unavailable. Most often, greens are served with rice or foutou - a pasty mash of plantain or cassava. Groundnut butter is also used to add flavor to … [Read more...]

About Cape Verdean Food

Photo Courtesy of Dave Trainer

The magic of Cape Verdean food lies in its history. This cluster of ten tiny islands and 5 islets dotted off the west coast of Africa has only been inhabited since the 15th century, when Portuguese sailors stumbled upon them. Since that time, the inhabitants have developed a cuisine steeped in both African and Portuguese traditions. On any given day, fishermen can be found amidst the sea spray, casting their nets and lines in the shadow of volcanoes. They bring home prawn, shrimp, albacore, … [Read more...]

Giveaway: Linda Bladholm, Two of Two

Thank you for all your responses on Facebook! We have a winner, chosen at random by random.org. Yay!! Here is the winning response: Astrid Lague - I have a friend who is from Southern India, and I'd love to see where he is from and eat some authentic naan made in the tandoor and any other tandoor specialties. Not sure that is what's around in Southern India... but Indian food is one of my absolute favorites! Congratulations, Astrid! No, we're still not giving Linda away. However, if I … [Read more...]

Giveaway: Linda Bladholm, One of Two

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NOTE: A WINNER was selected by random.org! Yay! See who was selected. No, we aren't giving away Linda Bladholm herself. We're doing the next best thing. This week, during our Canadian Global Table Adventure, we're giving away two of Linda's books. Canada is indeed a melting pot of Asian, Indian and other cultures - so it is appropriate that we give away The Asian Grocery Store Demystified today and The Indian Grocery Store Demystified Friday. And, if you're following our Adventure, … [Read more...]

About Cambodian Food

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Divided by the waters of the great Mekong river, the flat plains of Cambodia are fertile ground for mile upon mile of wet rice fields. The people also draw fish from this river and other, smaller waterways, for most meals. Brothy soups cooked with limes (pickled or not), lemon grass, tamarind, or even coconut milk are standard fare. Here's a recipe for Chicken and Pickled Lime Soup. Many curries and stir-fries are based on Kroeung spice pastes, all of which use lemongrass as the main … [Read more...]

About the Food of Burundi

Fishermen on Lake Tanganyika. Photo courtesy of Francesca Ansaloni

Nestled up to the largest lake in the world, Lake Tanganyika, is the tiny country of Burundi. There, amidst the rolling hills and the lush tropics, live a people surviving on a simple bounty of beans, bananas, plantains, maize (corn), cassava, sweet potato, and peas. Peek under the lid of any Burundian pot, and you'll likely find red kidney beans. Cooked simply with a little red palm oil, onion, and spicy chili powder, the nutrient rich bean becomes a delight.  To avoid monotony, many … [Read more...]

About the Food of Burkina Faso

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Burkina Faso is a dizzying landscape of dusty red plains and grassy savannas, broken up by stunning rock formations that tower above the ground. The culinary landscape of Burkina Faso is similar - plain, sparse even - with the occasional burst of unexpected flavor. Let me explain. Most meals are centered around pieces of Tô, a firm ball of white starch made with millet, sorghum, or corn. These bland balls are wonderfully adaptive because they take on the flavor the broths, soups, and … [Read more...]