All posts filed under: Food Culture by Country

About the food of Saint Vincent and the Grenadines

Let’s meet up in Saint Vincent and the Grenadines. Really. Wouldn’t it be great to carve out a sweet little spot for ourselves. A place where time can stop for a while? I love that, now that we’ve hit a cold snap here in Tulsa, our minds have been cruising through the “Saint” countries – all of which nestle cozy and warm in the balmy Caribbean seas. We’ve done two already and this week we continue to the 11-mile long, 6.8 miles wide “main island” called Saint Vincent and about a hundred scattered islands of the Grenadines. Those 100 or so other islands? Apparently the whole shebang only adds up to 17 square miles. Quaint. Neighborly. Exactly how you’d like it if you lived in the hurricane belt, which they do. But, then, where there are storms there are rainbows. Even though the weather is warm there, the islands continue with much the same traditions found throughout the Caribbean. The holidays (and every day) can be celebrated with Rum, Black Cake [Recipe] (which is, essentially, rum …

About the food of Saint Lucia

Saint Lucia pops out of the Caribbean Sea like a coy mountain range. She’s partially submerged in the deep blue, yet her curves peek out randomly in greeting. Her deep green foliage (oftentimes thick and tropical) and her dusty, tan soil gives the island a “land before time” feel. The occasional free-wandering chicken and the featured “drive-in volcano,” where one can drive right up to a bubbling crater, only add to the illusion. (Don’t let the threat of lava scare you; Saint Lucia hasn’t had an eruption since the 1700’s.) Interesting “point” though, are the two peaks you see below. They are called pitons: two volcanic plugs (towering masses of rock formed in the craters of ancient volcanoes). As night falls, people dance, sing, and eat under Saint Lucia’s brilliant street lights. Thanks to a long history with France and Britain, a little French will likely fall upon your ear and French-Creole on your taste buds This is a draw for locals and tourists alike: a Fish Fry – where anything goes, as long as it can …

About the food of Saint Kitts & Nevis

I love the Caribbean. Seems like she always shows up when I need her most. Case in point? I spent the last week in NYC under rain, sleet, and snow. While I relished each snowflake through Ava’s eyes, the air was coat-clenching chilly. By the end of the week, we all huddled together around a table in Brooklyn while eating Saint Kitts & Nevis. And we were all warmed. From the inside out. Only after our feast, did I learn that Christopher Columbus named Nevis after our Lady of the Snows. Apparently her mountain peak is often shrouded in fluffy white clouds, giving the allusion of a true snow-capped mountain. Perfect. Just perfect. This enchanting name is just the beginning of St. Kitts & Nevis’ charm. With cheerful festivals and sunny days, the islands seem to float along as if in a dream. When it comes to food, here’s what you can expect from this beautiful pair of islands… Let’s start with the obvious – fish. Lots and lots of fish, like coconut crusted mahi-mahi …

About the food of Rwanda

I’m writing about Rwanda while sitting in the airport, on my way to New York City. Big things are in the works, and I can’t wait to tell you all about them. This is a fertile time for creativity, which makes Rwanda the perfect week to accompany me on this journey. The earth in this small, but sprawling country is so fertile, I’ve read you can stick a carrot top in the ground and carrots will grow. That’s the kind of good, growing energy I need right now. This is the center of Africa, along the rippling waters of Lake Kivu. Everyone, everywhere in Rwanda, seems to love the sweet potato [Recipe]and that’s a lot of people. Rwanda is one of the most crowded places in Africa. Avocados hang heavy on the trees, and cassava grows strong in the soil. Beans are the go-to, as is umutsima (cassava and corn porridge), fish from the lakes (like tilapia), and plantains. Very little meat is eaten, although what is enjoyed includes chicken, beef, and goat, and may be stewed …

About the food of Russia

Ava’s been pointing to the giant orange mass on our world map lately and asking “are we eating that country tonight?” Each time I know without looking that she’s pointing to Russia. She always is. To her little three year-old mind, there’s nothing more enticing than the biggest country on the map (Russia is literally 1/8th of the world’s landmass!). This week I can finally tell her “yes.” Russian food is simplicity itself. We’re talking cozy staples designed to get people through long tough winters, like beef stroganoff and princess pink borscht, that traditional beet soup we tried with Belarus [Recipe] (Russia is home to a dizzying array of borscht. Want it hot? No problem. Chilled? Sure thing. Inside a carnival colored cathedral? If you promise not to spill.) Then there’s the pickles. Pickles were a great way to preserve food in harsh weather, so it’s a standby from the old days. Pickles in Russia are not limited to cucumbers – you’ll find pickled garlic, tomatoes… even garlic shoots. I know, because I saw it on Andrew Zimmern’s show …

About the food of Romania

Just two weeks ago our friend Marlin went to Romania, in a little spot near Transylvania. He came back with stories of a beautiful country working on unification. His words conjured up images of wagons, cobblestones, mud, and villages lost in time. In this country, one family might eat completely differently than another (surprisingly, there was no mention of vampire eating habits). Of course, it’s not all countryside – there are also stone cities which look out sternly upon the streets. Regardless of where you are, there are cultures from different backgrounds living side by side… trying to figure it all out. Later that night, as I lay in bed, it occurred to me that Romania is no different from the rest of us. From the smallest family, to the entire human race, this is our quest: how can we all come together peacefully? Some days go better than others. So let’s sit around the Romanian Global Table and see what we can learn. For starters, I noticed an old friend from our time cooking …

About the food of Qatar

I can’t believe we’ve arrived at Q. With one year and one month remaining in our Adventure, I am face to face with a tiny country jutting out into the Persian Gulf, east of Bahrain and Saudi Arabia. This is Qatar’s week at the Global Table. Qatar. Just saying it makes me feel like I’m rounding third base, with my eye on the home run. Which, in turn, makes me a little sad, becausenow all I can think about is how little remains of this Adventure to eat the world. But Qatar has an answer for that. As they like to say: He who begets offspring doesn’t die. الّلي خلّف ما مات The idea of living on through our children – even if just as a whisper of an idea – is beautiful. And I think there’s many similarities between this blog and having a baby. When we’re done going A-Z, you readers will be able to carry the Adventure on by sharing the recipes with your families, at potlucks, and as gifts. The Adventure won’t die. …

About the food of Portugal

I’m not sure what I was thinking, but for some reason I had Portugal all wrong. I forgot about the impossible mountaintop castles, surrounded by water (and here’s another). I forgot about turquoise waters that swaddle neon villages. As for the food? I didn’t even have fish on my radar which is surprising, considering 1. most of Portugal’s border is coastal, 2. We’ve cooked Portuguese inspired food before, including Grilled Prawns with Piri Piri from Angola. Hello. Overcoming my extreme ignorance is exactly why I am on this Adventure. And I love it. Thankfully, one of our longtime readers offered to help me out. Three cheers for Paulo. First of all, he suggested a chickpea salad [Recipe] from his very own Portuguese wedding. I say if it’s good enough for a man’s nuptials, it’s good enough for just about anything. Paulo tells me the salad either includes tuna or cod and vinegar or lemon juice. Speaking of Cod, dried cod is everywhere, with enough recipes to fill every day of the year. Not only can you find it in …

About the food of Poland

Among the cool, rolling hills of Central Europe, which stretch like green tomcats beneath the blue sky, lays Poland … where waters run clear from the city’s industrious lip, all the way to the edge of her spiny mountains. Situated between Germany and Belarus, the best Polish food can be summed up by that which is hunted, foraged, or fished. Under the filtered forest canopy, mushrooms are not just dinner, but a hobby. Fish, straight from the river, is a way of life (think herring, carp, pike, perch, eel, and sturgeon). There’s no denying the local love of Pierogi – a dumpling filled with anything from potatoes and cheese to sauerkraut. You might enjoy it fried in butter and onions, served with kielbasa sausage or simply with just a dollop of sour cream. Speaking of which, sour cream is a “go-to” in Poland, as popular as ketchup here in the United States. You’ll even find this cool, tangy milk product in everything from pie crust to cucumber salad to pierogi (and this time, I don’t mean the …

About the food of the Philippines

Welcome to our week at the Filipino Global Table, where you can stovetop travel your way to these 7, 107 tropical islands in the western Pacific ocean. Tucked between her mountains, tropical rain forests, and gorgeous coasts live 28 million people who enjoy a diet with influences from Spain, China, and Malaysia and beyond. The food packs a serious punch. According to wikipedia, “Filipino cuisine is distinguished by its bold combination of sweet (tamis), sour (asim), and salty (alat) flavors. While other Asian cuisines may be known for a more subtle delivery and presentation, Filipino cuisine is often delivered all at once in a single presentation.” Pork is extremely popular. If you’re ever in the mood to roast a whole pig, you can learn how from the beautiful people of the Philippines. Called Lechon, the meat is slow cooked over charcoal until tender on the inside and crackling on the outside. Then there’s pork in adobo, braised in vinegar, garlic, and soy sauce (chicken is also used for Adobo). You’ll also find pork in lumpia shangai, …

About the food of Peru

The dream was born in seventh grade geography class; I had to feel the sunrise in Machu Picchu. One photo of that misty, lush mountain topped with ancient Inca ruins was all I needed. I was in love. Sure, there were snow capped mountains, modern cities, sashaying rivers, and lush, green jungles to explore… but I wanted to teleport straight into the incredible mountain city that’d been mysteriously abandoned so many years ago. All these years later and I still haven’t reached Peru. Thank goodness for stovetop travel; this week’s Global Table will pacify me a little longer. The funny thing is, for all my passionate dreaming as a child, Machu Picchu didn’t come up during my initial research. My exploration of this ocean-front South American country started rather simply with a restaurant here in Tulsa, Oklahoma called Mia Tierra recommended by long time reader Brian Schwartz. It was in this little restaurant that I got a first hand sampling of authentic dishes from a Peruvian woman. She insisted we try ceviche [Recipe], a natural dish found on Peru’s long coastline. …

About the food of Paraguay

Paraguay (pronounced parag-why) is the first landlocked country we’ve cooked in a long, long while. To celebrate, we’re going to hang out in a local swamp. Appropriately dubbed “The Great Swamp,” this wet expanse stretches through Brazil, Paraguay, and Bolivia, and is home to more than 10,000 species of birds, reptiles, fish, and invertebrates, according to Environmental Graffiti. It’s gigantic. P.S. The Great Swamp is considered by Environmental Graffiti to be one of the top ten swamps in the world. So there’s that. While there, let’s sip on yerba mate – a bitter, hyper-caffienated tea served in a “mate” container and drunk through a bombilla (a straw with a built-in strainer. Brilliant invention, right?). In the summer, try chilled yerba tea mixed with herbs. This is called terere, a wildly popular Paraguayan drink. Speaking of summer – if the sun gets in your eyes, feel free to throw on a a carved leather hat – something local artisans produce (you might find them tucked away between pottery, jewelry, and wooden sculpture vendors). When hunger strikes, there’s everything from carne …