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Māori Fish Salad & the legend of New Zealand | Ika Mata

One of the largest fish ever caught is the stuff of Māori legend. Today, this fish is known as New Zealand’s north island. The fisherman able to haul in such a prize?  Māui, the mythological hero. As the story goes, Māui paddled his canoe far out into the ocean in search of a big catch. He used his ancestor’s jawbone as a fish hook, coating it with blood from his nose. Down, down, down went the hook, into the depths of the deep blue waters.  After some time, the slack line tightened. It took all Māui’s strength to reel in the heavy fish. Stumbling under the effort,  Māui had to brace himself on the edge of his canoe as he pulled the line up, up, up. When the fish finally rose out of the water, Māui gasped. It was the largest sea creature he’d ever seen, big enough to blot out the horizon, with shiny green scales. Māui decided to leave this precious prize with his brothers while he set out in search of a priest to bless …

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Peruvian Quinoa Salad | A gift from the stars

Step out under the sky tonight and scan the heavens. Seek out a star, winking in the darkness, livelier than all the rest. This, my friends, is the proud, playful star-sister who brought quinoa to South America. Legend has it that, long before hip, suburban health food stores stocked this comma-shaped seed, the Aymara people* of the Andes were given the gift of quinoa. It was the Aymara’s first harvest, near Lake Titicaca. While toiling in the fields, the farmers noticed that someone had dug up and stolen some of their potatoes.  Determined to catch the thief red handed, one young man decided to stay up all night and keep watch over the fields. The young man hid behind some bushes and waited. The hours slipped slowly by, leaves rustling in the moonlight, tempting him with sleep. He eyes began to droop, his back began to hunch. Suddenly, the sound of laughter rang out. He bolted up and peered through the brush.  On the far side of the field he saw several young maidens – the star-sisters – come …

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Vegetable Biryani for my “Rickshaw Girl”

Cooking a pot of Biryani can be deer-in-the-headlights overwhelming – so much so, most people wouldn’t consider getting the spiced rice dish anywhere but a restaurant. But – ah! I recently learned a few tricks that make cooking this party dish less like facing an oncoming semi-truck, and more like conducting a well-orchestrated fireworks show. A lesson in perseverance Real talk: The first time I made biryani I crashed, burned, and vowed to never make it again. Though you can also find the recipe in India and other nearby countries, I first got the idea of tackling biryani while reading Rickshaw Girl with my daughter. This empowering Bangladeshi chapter book features a young artist who wants to help her struggling family. Though the little girl can’t make money with her Alpana drawings, she hatches a plan to drive her sick father’s rickshaw to supplement the family’s income. Though men traditionally earn the money in her community, she perseveres, proving that girls contribute as much as boys. When the girl’s family shares a platter of biryani on International Mother Language Day (February 21 – “to promote the …

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Tanzania’s Fairytale “Coconut Potato Soup” | Supu Viazi

A spoonful of Tanzania’s Coconut Potato Soup garnished with moons of buttery avocado will transport you to the windswept slopes of Mount Kilimanjaro.  Never fear: The howl you’ll hear as you chow down won’t be the wind on your face, or some dangerous beast – but rather the horn of the Wakonyingo, calling for help. Wakonyingo: Fact or fiction? More than a hiker’s haven, Mount Kilimanjaro is a wellspring of legends involving the Wakonyingo pygmies. The stories fall somewhere between history and fairy tale. History reports that the Wakonyingo were an early tribe inhabiting Kilimanjaro, driven out or absorbed by invading tribes. The fairy tales report a far more interesting story – that the Wakonyingo fled beneath the mountain, where they remain today. Legends claim they are still down there, hidden from sight in a network of tunnels and caves, living a life any gnome would love. They keep their cattle with them and even grow banana trees in their earthen lairs. Ladders from their caves are said to reach the heavens. Turns out this underground lifestyle isn’t so far-fetched. The Chagga people (also Chaga), who’ve …

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Colombian Steak & Eggs | Bistec a caballo

Bistec a caballo is the kind of hearty, Colombian chow that will feed a child with a full grown appetite – and grow the appetite of an aged person. The seasoned steak and eggs are as easily gobbled up by children on the back porch (barefoot from playing in the creek, their minds already on the next adventure), as they are sliced up during a late summer dinner party (complete with twinkling candles, and bottles of Cerveza Ancla – a popular Colombian brew). Feeding children’s imagination Though I had an overactive imagination as a child, I was never much good at certain types of pretend. I specifically remember trying to make myself have an imaginary friend because all the other kids had one. I drug a rope around as a leash for two pitiful minutes before I gave up. Even though I couldn’t conjure up characters, going on adventures in character was one of my favorite pastimes. My brother Michael and I ran the neighborhood as any number of characters. Often he was the Lone Ranger and I was Tonto …

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Ugandan Rolex | Breakfast Wrap

Uganda’s “Rolex” is breakfast luxury that can be purchased on any street corner. Whipped egg is the gold setting. Precious studs of tomato and purple onion glitter across the surface like garnet and amethyst, while fine strands of cabbage sparkle like peridot. The completed jewel is nestled safely in a soft chapati wrap. Ridiculous? Maybe. But shouldn’t every day food be as precious as a “real” Rolex? What is a Ugandan Rolex? Rolex is classic Ugandan street food. The similarity to the luxury watch brand is happenstance: Once upon a time the vendors who made this treat called out “Rolled Eggs” – nothing more. The basic idea is eggs cooked with cabbage, onion, tomato, and sometimes peppers, which is then wrapped in chapati. But, as the words careened off their tongue, “Rolled Eggs” sounded more like “Rolex” to visitors. Gradually the (quite fun) misinterpretation stuck. How do you make a Rolex? To prepare a Rolex in the true Ugandan spirit, a few steps must be followed. First, make your way to Uganda… … and find a welcoming village …

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Salad Niçoise

There’s nothing like a mid-winter picnic, especially if Salad Niçoise is part of the equation. The other day my daughter asked if we could eat dinner outside. It was sunny, the temperature in the mid-sixties. My answer? Most definitely. We bundled up – each in a cozy sweater – and set up our colorful spread on the scraggly winter landscape. For the Salad Niçoise, I took my inspiration from Julia Child and piled on delicately steamed French beans, hard-boiled eggs, tomatoes, and everything deliciously funky: Tuna, olives, capers and a few anchovies (for salty chew). A handful of crackers with cheese completed dinner (though a hunk of crusty bread would be nice, too). My husband flashed us all back to his “Mr Picky” days as he struggled to down one solitary anchovy. He did the work but remains unconvinced of their merits. My daughter escaped the challenge since she’s a self-proclaimed vegetarian, focusing her efforts instead on the vegetables and cheese (for protein). As for myself, I ate everything. While we enjoyed our meal, the sun sunk behind our neighbors’ rooftop (taking the warmth with …

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Celebrate Cinco de Mayo with Mexican Grilled “Pizza” | Tlayuda

Sometimes I want it all: A clean house and a lazy weekend. A good night’s sleep and a Doctor Who marathon. Salad and pizza. Mexican and Italian food. I might not be able to balance out the former two, but as for the latter? Yes and yes.  The biggest tortilla in town. Tlayuda is Mexico’s answer to pizza. But don’t expect tomato sauce and basil leaves. This popular Oaxacan street food is made on an enormous tortilla and spread thickly with black beans (Take note: these aren’t ordinary black beans – they’ve been blended with a heaping of roasted garlic and onion, cumin, and chile powder). Purists will spread the tortilla with lard, too – though I prefer a light brush of vegetable oil. Finally, cheese is sprinkled on top, as is your choice of meat (beef, pork, or browned chorizo) and a garden’s-worth of toppings (think avocado, tomato, cheese, cilantro, lettuce, and jalepenos). It can be served open-faced or folded in half. When the first hot bite passes your lips, be prepared for a flavor explosion –  especially when you add a puckering of freshly …

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Zambia’s Spiced Tilapia Stew

  “Leading a race does not mean that you will win it.” Zambian Proverb It’s a chilly, wintery, blustery sort of day. Even the trees shudder, their leaves falling down in chatterings. Thankfully, Zambia makes quick work of dissipating the cold, with this Spiced Tilapia Stew.  Each bite pops with fresh lime juice, tomatoes, and Napa cabbage. A dusting of cumin, mustard seeds, fresh ginger and garlic give the broth depth. But it’s the Thai Bird chilies that’ll clear your sinuses.  Even just one in the pot promises a mellow tingle in every spoonful.   This is another kind of DIY soup, because of the garnishes. Children will especially enjoy squeezing lime juice on their soup and sprinkling their bowl with parsley.  Adults will enjoy seeing how many Thai Bird chili peppers they can handle. My husband added an entire sliced chili to his bowl; though he was sniffling and coughing from the heat, he then proceeded to add more. A note on the Tilapia: traditional Zambian stews often use dried tilapia. We’ve used fresh because …

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Harvest Stew | Dimlama

If it were up to me, every gardener would know about Dimlama, the Uzbek one-pot answer to harvest-time (no canning required). While every Uzbek family makes it a little differently, potatoes, carrots, peppers, and tomatoes are standard fare, as is a hearty sprinkling of whole cumin seeds. The key to dimlama rests in the layering. First of all, lamb is browned, then onions are added in the mix. One they submit to browning, the remaining vegetables are layered (and, once they’re added, you never stir the pot!). The final layer is always cabbage, which helps seal in the moisture. When the vegetables release their juices, they drip down to the bottom of the pan and deglaze all those nummy browned bits. The result? A luscious brown gravy worthy of being sopped up by a nice piece of Central Asian Yogurt Naan. Serves 6 Ingredients: 1/2-1 lb cubed lamb or beef 1 large onion, sliced in quarter moons 5 small yellow potatoes cut in half 2-3 large carrots, peeled & sliced 2 red peppers, sliced in strips 2 …

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Turkish tabbouleh | Kisir

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 board. This guy knows what I’m talking about… He’s been waiting for a bite for nearly three centuries. What makes kisir different from mainstream Tabbouleh is the addition of two ingredients: tomato paste and pepper paste. These stain the bulgur grains orange-red, and gives the finished dish a rich, earthy flavor. If you use hot pepper paste, the kisir will also go down with a lovely burn. And then there’s a bit more red, too. Say “Merhaba,” or “hello” to a couple of tomatoes from my garden… I was so …

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Turkish Flatbread “Pizza” with Spiced Lamb | Lahmacun

Lahmacun is Turkey’s answer to pizza. The flavors are rich and deep, like an old love story. And, like any good love story, each bite makes my knees sink a little closer to the floor. Why? Because of the layers of flavor. This is no “jarred sauce” affair. This is no mess of waxy cheese. Lahmacun is pure, unadulterated ingredients – as fresh and intense as mother nature grew them. The version we made today includes lamb, olive oil, tomatoes, garlic, tomato paste, paprika, mint and parsley. There’s even a gated onion to provide a sweet background note. The flavors come together to create an unbelievable explosion of flavor. Once baked, Lahmacun is a DIY dream. Diners choose their own toppings and pile them on.  In Turkey, you can find everything from pickles and lettuce, to onions and lemon juice. It’s an awesome way to get kids involved and to work through dinner party doldrums. Ava had great fun adding onion, parsley and lemon juice to hers… plus a few sprinklings of sumac (a spice with a …

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