All posts filed under: Food Culture by Country

About the food of Gabon

Ever have a dusty, bumpy bad kind of day? A day where you want to toss your cares into someone else’s hands? In a remote corner of Gabon, “Full service” takes on a whole new meaning: first they fill up your tank, then they wash your windshield, and finally, while you wait, women hand scrub your delicates. That’ll improve any bumpy bad day! Just be sure you have time to wait for the clothes to line-dry. In the midst of this simple life reigns a cuisine that is as much French as it is African, particularly in the city. As a former French colony it is no surprise that the omelet is everywhere [Recipe]. Eggs are plentiful, healthy, and affordable. Served with French fries or bitter greens makes for a filling meal. Staples like batons de manioc [Recipe] and fu fu also abound. What might be more surprising are the number of boulangeries, or bakeries selling baguettes and other French goodies (Want your stomach to growl? Look at the Gabonese swan pastries on “Hello, we …

About the food of France

I moved to Paris when I was 13, just weeks after my brother died. He was a year and a half older than me. His death was sudden and I was a mess. Paris was not so much a new chapter, as an entirely new book in my life. I wasn’t yet ready for hope, but the distraction of a foreign country proved perfect. When I stepped off the plane I was tired. The air was thick and heavy and the cold stone of the surrounding buildings was grey, grey, grey. My French-speaking aunt greeted me with what else, but a cow’s tongue fresh from the meat market. She sliced it thinly and offered me a piece. “You must be hungry,” she said with a smile. I was taught to be polite and, so, politely, I declined. I blamed jet lag and fatigue but embarrassment took over. I went to bed and slept for 15 hours. Not even two weeks later, at a glamorous wedding, I faced my second food Adventure – the rarest piece of …

About the food of Finland

This past Saturday, while at a baby dance class – in between pretending to be a turtle and an elephant, I met a woman. Her name is Ruby and she’s half Finnish. To be fair, I had no idea she was Finnish and it isn’t why I started talking to her. Of course, once I found out her origins, I immediately took her home to cook with me. Mr Picky was okay with it – as long as he got to eat. While we cooked, Ruby told me lots of neat things about Finland (did you know they are one of the healthiest countries in the world?), but she didn’t tell me that it is home to the world’s largest ice castle. Or about Rudolph. You know, that cute glow-nosed creature from your childhood? Well, head to Finland and you just might meet him – on your plate. This arctic country has made an art out of reindeer stew, served piping hot with a bit of lingonberry jam on the side. Perhaps Ruby didn’t share …

About the food of Fiji (a.k.a. how to live a good life)

“Bula” my dear friends. That’s Fijian for “Hello, live life fully.” And I really mean it. I hope you take risks – get the courage to talk to your cute neighbor, be brave enough to speak up when someone is in need, and spread love with every action. Make an effort to look past the superficial. In the wake of the sunami, which set Fiji on red alert this weekend, Fijians certainly were not worried about what brand shoes they were wearing (if they ever worried about this at all). They were cherishing each moment – each second – with family and loved ones. Yes, wake up each morning and say “Bula.” Your conviction will be contagious. And eat some Fijian food while you’re at it. You’ll be delighted by the variety … Fan-curry-tastic Because she was a former British colony, British-ruled Indians came to Fiji and spread a love for all things curry. My eyes almost fell out when I read that they happen to love curried corned beef (you know, what with St. …

Travel Tuesday: Ethiopia

One of Miss Ava’s friends, Tilda, is from Ethiopia. While she’s not exactly talking yet (she turned one in December), her parents are talking and everything they’ve said about Ethiopia makes me hungry. They adopted Tilda last year and spent some time in the country getting to know the culture and, of course, the food. Here’s the summary: if you’re into spices, you’re in luck. They brought back bags of berberé seasoning – so much, in fact, that they didn’t think twice about giving me an entire cup of their precious stash. Almost everything is spiced with berberé seasoning [Recipe], especially the standard wat (stew) made from lamb [Recipe], chicken, lentils, or beans. Be sure to enjoy Wat with Injera [Recipe], teff pancakes that are used to scoop up the food instead of silverware. Now, for something that Tilda’s parents did not tell me – I got this little nugget from Andrew Zimmern. In his Ethiopian episode he shares that if you’re really lucky Ethiopians will offer you raw meat. Raw meat is a delicacy – the fresher …

About the food of Estonia

After countless shots of pristine forests, glistening lakes, and hug-able medieval buildings, there he was. A nude man. In the snow. Welcome to Estonia – where the beauty of the outdoors is celebrated and, as I unexpectedly learned this morning, nude men pop up in goofy beer ads. A Le Coq is an Estonian brewery that makes everything from beer, to soda, to juices. They are the most popular drink company in Estonia, tracing back more than a century. Which, I suppose, is why I happened upon several A Le Coq ads while searching youtube for Estonian food and tourism videos. Whoops. While good for a chuckle, the ad gave me the chills. After all, the man is bare-bottomed in the snow. By the looks of it, he’s standing in real snow. I’d like to think his Estonian diet was instrumental in giving him the fortitude to stand there for 30 seconds in a foot of fluffy-white. With that assumption, let’s take a look at the Estonian food that might have sustained him through his cold …

About the food of Eritrea

Think Emeril Lagasse knows how to “kick it up a notch?” Check out the food of Eritrea, nestled on the northeastern side of Africa. This hot, dry land holds claim to spicy, deeply seasoned foods very similar to its neighbor, Ethiopia. Eritreans kick it up with berberé [Recipe] – a spice blend made with loads of chili powder, cumin, fenukgreek, cinnamon and half a dozen other spices. Rather than vigorously dusting it on top of the food and shouting “bam!”, the people stir spoonful after spoonful into their meals. If you use as much as a local… well, expect tears. Berberé amps up nearly all dishes, including stewed chicken, lamb, and beef. Even more common than all that meat? Spicy lentils [Recipe] and chickpeas. (Side note – while they have a lengthy shoreline, most fish is exported for consumption) Regardless of what you put berberé on, know this: it will make you sweat. Finger food, anyone? In Eritrea, plates are covered up – blanketed – by the mighty injera, a giant pocked flatbread/pancake made with …

About the food of Equatorial Guinea

My riding instructor invited me hunting when I was 15 years old. The thought of riding through France’s foggy woods seemed romantic, adventurous, and disarmingly elite. I desperately wanted to say yes, but I had a squeamish feeling I just couldn’t shake. Bottom line? I didn’t want to kill my dinner and I didn’t want to watch other people kill their dinner. Thankfully, I didn’t have to. I was surrounded by supermarkets, cafes, street vendors, and – just down from our house – carrot and mushroom farms. I could eat whatever I wanted, whenever I wanted. I said no. The closest I ever got to hunting was to pluck a carrot from the farm. Illegally. It was the biggest carrot I’d ever seen but, thanks to a lack of running water and guilt, it tasted like dirt. In Equatorial Guinea, killing dinner is not always a choice. The rural people are known for hunting and fishing for their dinners because this is the cheapest and most available way to eat. Whole fish [Recipe], crustaceans, and various …

About the food of El Salvador

Do you like colorful birds? What about ruins – ancient, gothic, and colonial? Step right this way. Meet El Salvador, a tiny country freckled with mighty volcanoes, thickly coated by lush tropics, and so much more. In this steamy dreamland, I discovered a theme: corn. First, there’s pupusa – thick corn flour (masa) based tortillas stuffed with cheese, meat, or beans. Pupusas [Recipe] are often served with a bright, vinegary scoop of curtido [Recipe], or cabbage slaw, and fresh salsa. Then, there’s a corn drink called atol [Recipe]. Made with fresh corn, sugar, cinnamon and milk, it’s so rich you’ll think you’re drinking sweet custard, and you’ll be just as happy. And, finally, let’s not forget riguas, a moist mixture of corn (rather like tamales), spooned onto a banana leaf and griddled until firm enough to handle. Whew. And then there’s the produce. Mounds and mounds of gorgeous tropical goodness. Vivid. Fresh. Fabulous. Just look at this lady. She knows she’s got a good thing going on. Still hungry? No worries. There’s more at the Salvadorian …

About the Food of Egypt

Let’s all give Egypt a big hug. My sources tell me she could use one. And why not? After all, she’s given us so much. Her people were the first known people to cultivate yeast to ferment beer and to make leavened bread. Talk about a “big idea!” I’d like to meet the person who dreamt that one up. Amazing. To this day I still give Egypt a nod of thanks whenever I chow down on a loaf of bread or slurp a cold beer. Just don’t tell the purists that, in the summer, I like my beer on ice. What is the food of Egypt like today? Whether you’re in the scorching desert, or the big city, you can probably get your hands on a bowl of Kushary (also, Kushari) [Recipe]. This unbelievable working-man’s-lunch is made up of more carbs than I know what to do with – macaroni, angel hair pasta, and rice, mixed with the token lentil and a happy splash of spicy tomato sauce. The affordable combination keeps hunger at bay, …

About the Food of Ecuador

Until about five minutes ago I was sitting in bed, bundled up in a wool sweater, under a down comforter, eating a candy cane, and freezing my fingers off. Now I’m packing for Ecuador. What’s so alluring about Ecuador? They have it all. The Pacific Ocean. Staggering mountains (complete with active volcanoes disguised as pristine mountain-top lakes) and the Galapagos Islands, themselves made up of volcanoes. There are rain forests, bursting at the seams with wildlife and there are dusty villages filled with tradition. With something for everyone, choosing between bustling city action and rumbling, bumbling country life is just the beginning. Convinced? Let’s have dinner. Pull up a chair to the Ecuadorian table and you’ll be met with a carb-heavy spread loaded with potato, avocado, corn, and/or rice – balanced by a fresh salad and tropical fruit. You’ll about pass out when you try Locro [Recipe], their answer to our creamy potato/cheese soup. The South American spin? Locro is seasoned with a tantalizing combination of earthy annato, creamy avocado chunks, and crumbles of queso …

About the Food of East Timor

I love shiny new things. A pretty necklace. Babies. Entire countries. In the sparkling seas of southeast Asia, lies a rugged new country called East Timor (Timor-Lest). Since 2002 she’s been like a fledgling, working through the tricky business of self-sufficiency. While times are still tough, there’s beauty in watching her spread her wings, a country with possibility written all over her. The people eat what they can farm or fish. Meals are straightforward – chicken, fish, rice – Asian with a splash of Portuguese influence. The fantastic author, Karen Coates (former travel correspondent for Gourmet) writes about her voyage to East Timor: No matter how the day passes, dinner will hold its own. Pay a fisherman $10; get the whole damn 8-foot tuna (or snapper or other catch of the day) grilled with garlic, butter and salt over a beachside flame [Recipe]. Incredible. I can’t imagine anything better. If you’re still hungry after eating an 8-foot tuna, take a stroll and risk temptation. Karen tells me that vendors are happy to ladle bowls of bakso noodle …