Recipe: Peanut Brittle with Coconut & Cardamom | Kashata

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On the simmering streets of Uganda, you can walk up to a street vendor and satisfy your sweet tooth with a big bite of Kashata. Loosely speaking, Kashata is East African brittle.  It's most popular in Uganda and Tanzania. It's hard, sweet, and all kinds of delicious. I've seen Kashata shaped as cubes, balls, and diamonds. Some are flat, some are thick. Just like people, the shape doesn't matter; it's all about what's on the inside. The most glorious Kashata are a blend of peanuts, … [Read more...]

Recipe: Watermelon Jam

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Imagine living in a place that has a National Holiday called "Melon Day."  You could be surrounded by more than 400 kinds of melon, including some 50 varieties of watermelon.* The cool, sweet flesh would fill your belly and spirit. Eating it would definitely make you smile. And spreading it on bread? Even better. If any of this appeals to you, you might want to consider moving to Turkmenistan. These lovely people have celebrated Melon Day since 1994, and they don't … [Read more...]

Recipe: Turkish tabbouleh | Kisir

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What happens when you eat a lot of international food, but still get in a rut? Is it like when you live by the sea but get tired of looking at the lapping waves (is that even possible?). It's so easy (and delicious), to return to old favorites like stuffed grape leaves, hummus and tabbouleh, but sometimes a little shakedown is in order. We're big tabbouleh eaters in this house, so when I found out there's a Turkish version of this popular bulgur salad, you can bet I jumped on … [Read more...]

Recipe: Coconut Watermelon Refresher | ‘Otai

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Sun. Sweat. Waves. If lemonade is the go-to poolside drink in the United States, 'Otai is the go-to ocean-side drink of Tonga. Our recipe for 'Otai takes us way out into the southwest Pacific, where the tropical days lull a person into putting away their smartphone. Can you imagine? Oh, please, someone take my cellphone from me!! My heart is there already. I promise you won't need your phone to enjoy this drink. What you do need? A watermelon, a can of coconut milk, and some … [Read more...]

Recipe: Sweet Potatoes in Coconut Caramel Sauce

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I love necklaces. The bright stones add a splash of color and fun to my generally plain-Jane outfits. Seeing as I don't general have time to put on makeup, necklaces are the one and only way to brighten up my look. To make it look like I tried. Well, today, we're getting a taste of how the islanders in Tonga dress up dinner. In short? Sweet potatoes meet coconut caramel sauce - a vivid display of orange, white, and golden brown. Sweet potatoes and coconut grow easily in the Pacific, … [Read more...]

Recipe: Tomato Cornmeal Cakes | Djenkoume

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Even grownups need to build sandcastles from time to time. The urge comes from deep within our hearts - some far away love for fantasy, perhaps formed in childhood. Today, we're listening to our inner child; we're making edible sandcastles... from Togo. At least, that's what I'm calling them. If you want to be a serious adult, you can call them cornmeal cakes. In Togo, corn is everything, ever. Sometimes it is served as porridge. And sometimes it's served as Djenkoume, a.k.a. cornmeal … [Read more...]

Recipe: Greens with Veggies & Peanuts | Kisamvu

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When my neighbor Jonathan told me he craves Kisamvu for weeks after his visits to Tanzania, I knew I had to try it. Kisamvu is just another word for cassava leaves, but Jonathan tells me he uses spinach whenever he's in the states and the taste is a very good approximation. Jonathan gave me the very recipe they use at the orphanage he visited in Tanzania, called the Janada Batchelor Foundation for Children. While there, he films documentary footage to help promote the good work they JBFC … [Read more...]

Recipe: Syrian Lentils

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There's a whole head of garlic up in these cyber pages. By now you should be able to smell it through the screen. I know. You have boys to kiss. Important business meetings and no Altoids. You don't have time to smell like garlic. But indulge me for a moment, please. We've eaten a whole head of garlic on this Adventure before, as with our Lebanese garlic sauce Toum, but this time our garlic is making friends with lentils and Swiss chard. They bubble and steam up together, … [Read more...]