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...]

About Bulgarian Food

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Bulgaria will always make me smile. Exactly one week before I was to cook our Bulgarian Global Table, a young man from - you guessed it - Bulgaria came knocking on our door. I still haven't pick my jaw up off the floor. I live on a tiny street in Tulsa, Oklahoma, for goodness sakes! These things just don't happen. Tall, gawky and very kind, Nick had one mission: to sell educational children's books during his summer break. When my mother discovered the origins of his thick accent, she … [Read more...]

About the Food of Brunei

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Something is fishy in  Brunei, and I like it! With miles of coastline, fish and seafood (such as shrimp and squid) make regular appearances at the dinner table. Even if you're not eating fish, your meal may include belachan, or shrimp paste. The tiny country of Brunei (about the size of Delaware) boasts rain forests, low-lying plains, and oceanfront vistas. Sweet tropical fruits (such as mango, membangan,  papaya, watermelon, durian, kembayau, Brunei cherry, and rambutan - like lychee) are … [Read more...]