About the Food of Brunei

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Something is fishy in  Brunei, and I like it! With miles of coastline, fish and seafood (such as shrimp and squid) make regular appearances at the dinner table. Even if you're not eating fish, your meal may include belachan, or shrimp paste. The tiny country of Brunei (about the size of Delaware) boasts rain forests, low-lying plains, and oceanfront vistas. Sweet tropical fruits (such as mango, membangan,  papaya, watermelon, durian, kembayau, Brunei cherry, and rambutan - like lychee) are … [Read more...]

Monday Meal Review: Botswana

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With a few simple steps, our Botswana Global Table Adventure transformed minimal ingredients into a tasty feast. Although I struggled to get Keith to eat the spinach (spoiler: I won), the general consensus was that this was a great meal, worthy of any weeknight menu. Stewed Beef (Seswaa) [Recipe] What I liked most about this dish: I made Seswaa with a beautiful, fatty piece of chuck. As the marbling broke down, the stew's flavor grew deeper and richer. I was amazed at how much … [Read more...]

Fun Fact Friday: Botswana (with poll)

Photo Courtesy of the CIA World Factbook

Aren't Friday's are just ... the best? A day of completion - the week's end - on the eve of renewal! I hope your Friday is wonderful. For a little entertainment, check out these factoids about Botswana... On the dry side... Two thirds of Botswana is covered by the sands of the Kalahari desert. In these parched areas, a variety of wild melon supply water and nutrition to inhabitants. Vegetables are often salted and dried for preservation. The marama bean, encased in a hard shell and … [Read more...]

Technique Thursday: How to prepare and eat Loofah

Photo by Qurren

Yes, you read that right... loofah. I had no idea that when I began eating food from all around the world, I would end up running across loofah. Turns out, in Botswana, as well as many, many other countries, Loofah is common eats. The more I read about it, the more I realize that Loofah is not so "exotic" as I originally thought. Whoa, now. Before you run off to your bathroom to slice and dice and cook up your loofah, let me explain. When I say loofah is common eats, I don't mean the … [Read more...]

Menu: Botswana

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Although simple in preparation, our Botswana Global Table relies on the freshest produce and meat, as well as gentle, slow cooking for fantastic depth of flavor. PS. Ava turned one on the 4th! Happy Birthday, Ava! Stewed Beef (Seswaa) [Recipe] Slow-cooked beef with just water, onion, salt, and pepper. The meat is often pounded to make a fine texture and flour can be added to thicken the stew into a gravy. Stewed Spinach Greens [Recipe] Spinach cooked slowly with onion, tomato, bell … [Read more...]

About the Food of Botswana

Falkirks (pots) used for special occasion stews. Photo by

Today is a great day. While learning about the food of Botswana, I raised my eyebrows at least five times. I love days like that. Plus, I almost convinced my husband we were going to be eating worms. That's right. Worms. You should have seen his face. The people of Botswana prize Mopane worms as a national specialty. This unusual delicacy is actually a caterpillar who earned its name by feeding on the local Mopane tree. The worms are eaten fresh, dried, or canned with tomato sauce or … [Read more...]

Monday Meal Review: Bosnia and Herzegovina

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This is meal #22 as I cook and eat food from all around the world. This weekend's Global Table Adventure brought us to our knees. The incredible flavors of Bosnia and Herzegovina will suit those who enjoy the bright, bold flavors of Mediterranean and Eastern European foods. While nothing is incredibly complicated, the entire meal flows together like a happy love song. Chopped Salad (Sopska Salata) [Recipe] What I liked most about this dish: A refreshing accompaniment to … [Read more...]

Recipe: Balkan Baked Beans (Prebranac)

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Serves 2-4 Prebranac is rich, comforting, and tasty. This baked bean dish is like a warm hug from Bosnia, the "Heart of Europe." The key is to slowly cook the onion until the golden, sweetness develops. I will be making Prebranac over and over again. I suggest you do the same! :) Ingredients: 1 cup dry Lima beans, cooked (or 2 cans, drained) 2 medium onions, chopped 1/8 cup olive oil 3 garlic cloves, crushed 1 … [Read more...]