Recipe: Dipping sauce with Chippies (Tsabola) (w/ poll)

malawi.food.img_0387

Today's fun recipe is a 5 minute African salsa.  You'll need two accessories to make this snack completely Malawi, however: blue pastic bags and your most favorite potato wedges. Here's how it works: simply chop up onions, tomatoes, hot peri peri peppers (I used Thai bird chilies). Mix it all around with loads of salt. While I normally go light on the salt, you need to use a heavy hand when making Tsabola ... as Brittany (Be-ing Brittany), a Community Health Advisor in Malawi, tells … [Read more...]

Recipe: Green Bean Soup (Bouneschlupp)

luxembourg.food.img_8494

As a teenager in Luxembourg, I never really thought about high class cuisine. We spent a lot of time over at Quick, the aptly named fast food place. If we weren't there, we were eating a the local pizzeria, bar, or patisserie. It's a shame, really, because the world's first and only female winner of the Bocuse d'Or, a highly competitive culinary competition, is from Luxembourg and has two restaurants right around the corner from where we hung out. Talk about missed opportunities. The … [Read more...]

Recipe: Crispy Potato Fritters (Gromperekichelcher)

luxembourg.food.img_8512

My first taste of Luxembourg's Gromperekichelcher was during the annual Christmas market. The town square buzzed with happy shoppers and carolers whose voices floated down from the bandstand. The smell of fried potatoes and onions was just about enough to send anyone straight for their wallet so, of course, I happily complied. While most Luxembergers dunked their fritters in apple sauce, I went straight for the ketchup. It was an easy thing to do and it made my new home a little more … [Read more...]

Recipe: Stuffed and Fried Potato Wedges (Mbatan Batata)

libya.food.img_5231

The New Year is all about possibility, hope, health, and doing things better. That's why I'll be deep frying as the ball drops. But I'm not deep-frying just anything. This isn't the state fair (where everything from butter to kool-aid makes it into the bubbling oil). I'm in the real world. This is a Libyan dish - one that combines the best of everything - delicate potato wedges, stuffed with wonderfully spiced meat loaded up with fresh parsley, crunchy breadcrumbs and a whole lot of yum. … [Read more...]

Recipe: Moroko Mash (w/ poll)

lesotho.img_2830

Today I'm partnering with your mother. It's cold outside. Let's all bundle up in our favorite fuzzy-wild-animal-looking hoodies. Let's wear face masks and giant mittens. And let's definitely eat our vegetables. Lots and lots of veggies. Today's recipe is inspired by moroko, a dish enjoyed in the African country, Lesotho. Typically, Moroko is made with onions and greens, sauteed in oil with a bit of broth, not unlike the Kale (Sukuma Wiki) we made recently for Kenya. Moroko  can be made … [Read more...]

Recipe: Boxty Pancakes

IMG_4510.sharp

Makes 5.5 cups batter I like a good excuse to dance in the morning. Preferably while in my fuzzy bathrobe, with spatula in hand (for a microphone, of course), while singing 100% off-key. Boxty pancakes are just the ticket. They look like a thick crêpe, but taste more like the love-child of tangy mashed potatoes and hash browns. These filling, stick-to-your-ribs pancakes are often used to wrap up food, from meat and gravy, to scrambled eggs. Best of all, cooks everywhere dance a little … [Read more...]

Recipe: Ecuadorian Potato & Cheese soup with Avocado (Locro de papa con queso)

ecuador.img_4187

Makes a gallon (4 quarts) If you've never had locro de papas, you're in for a surprise. The fine people of Ecuador love this comforting and healthy soup, especially on a chilly day. And why not? Tinged orange from ground annato, most of the flavors remain familiar - potato, cheese, avocado, and cilantro. Feel free to substitute parsley if you hate cilantro. Just so long as you try this soup. You'll love it. Ingredients: 1 onion, chopped 3 garlic cloves, crushed 1/2 tsp cumin 1 tsp … [Read more...]

Recipe: Czech Potato & Pickle Soup (Polévka okurková)

800.czechrep.img_1823

Serves 6-8 One bowl of this soup takes the bite out of winter. Thick, creamy, and vegetarian, you'll be amazed at how well the flavors meld. Special thanks to Clifford A. Wright who shared a version of this recipe in his book, The Best Soups in the World. As he states in the recipe introduction: As they spoon some soup, your guests won't be able to put their finger on what they like so much... Ingredients: 2 lbs potatoes *I used Yukon Gold, peeled & diced 2 1/2 quarts water 1 tsp … [Read more...]