All posts filed under: Food Culture by Country

About the food of the Solomon Islands

This week’s country meets the ocean with two faces. On one side are her cliffs, razor sharp and formidable On the other are gentle slopes. The two are connected by a central spine of mountains. This is the Solomon Islands, a collection of islands to the northeast of Australia, just east of Papua New Guinea. In this tropical land, many houses are built on stilts and about 80% of islanders live in the boondocks. The Pacific Ocean is as much a valued friend, relied on for nourishment in the form of fish, lobster, and crustaceans, as it is an inestimable danger in times of storm or tsunami. Finding information about food on the islands required quite a bit of detective work, which ultimately led me to a fascinating collection of blogs created by volunteers visiting the islands. Of these, Stilettos in the Solomons gave the most helpful overviews (and had the most intriguing name). Like much of the Pacific, crops are limited to what can grow along rugged mountains, not to mention they must be hardy enough to …

About the food of Slovenia

This week we explore a land of sharp mountains and sunlit grasses, where sheep meander and grapevines hang heavy with fruit. This is Slovenia, a natural wonderland, a place where the simple way of life is preferred. Nowhere is this clearer, than in the food. There are salads of bitter dandelion greens (harvested from right outside the back door) tossed with potato and hard-boiled egg, and bowls of sliced cucumbers in sour cream. There are turnip strudels (!) and cranberry stuffed omelets (!!). The ingredients are common, but the combination is anything but… Like most of the region, potato dumplings are considered a mighty good thing. It’s that age old search for comfort… an itch that can also be scratched with homemade rye bread accompanied by barley bean soup [Recipe], carrot turnip soup, buckwheat balls, or plated sausages. Speaking of bread, Slovenia also has an incredible assortment of baked goods, from the glorious rye breads (which we tried with Belarus) to intricately braided wedding breads [Recipe], Easter rolls, fig or olive bread, nut or fig potica (or even …

About the food of Slovakia

Just when I thought I’d seen the most beautiful castles in the world, Slovakia slides into my vision. Her mighty mountains, sparkling lakes, and deep forests are as lovely as any other in Eastern Europe, but the castles are simply unreal. It is not the architecture that speaks most strongly to me, but the way these stopping posts for the weary hearted reach out of nature with almost alarming boldness. One look can lead a dreamer to distraction. I can’t help but wonder…What lives once stood small and proud amid these mighty walls? A view like this can keep love alive for centuries… just nestle me somewhere in this photo and I’ll live out my days content. Call me an eternal romantic. I don’t mind. I’d rather have a heart that melts like a waterfall than a one of clammy stone. The best part? The castles aren’t Slovakia’s only comforts. Step out of the cool air, into their welcoming homes, and you’ll find kitchens a-bubble with the warmth of hearty stews – beans, pork, or …

About the food of Singapore

Imagine a land of sparkling skyscrapers built in a land so humid that, if you shut your eyes, you could almost feel the rain forest drip down onto your cheeks. This is Singapore, a slick, modern, island nation known for her diverse population, epitomized by an astounding four official languages (Chinese, English, Malay, and Tamil). Where once towering jungle stood, glass and steel now touch the sky. If you’re looking for sprawling nature, you’ll have to spread out a little, and explore her 50 other small islands. Anthony Bourdain said of Singapore’s melting pot: “If you love food, this might be the best place on earth.” The irony, of course, is that this spectacular food comes served in Food Courts, something I steer clear of in our Midwestern malls, where sad toothpicks of syrupy chicken are pushed in my direction, as unwelcome as they are flabby. But food courts in Singapore are a different animal entirely. In the clean, often noisy kitchens which overlook clusters of metal tables and chairs, chefs are local stars – specialists in their specific …

About the food of Sierra Leone

I recently watched a video from the BBC about Sierra Leone in preparation for today, which asks the question “Is the Global Media too negative about Africa“? Great question. I have my answer, and if you’ve been around this blog for more than five minutes, you can probably guess what it is. My mission is to build up the positive stories, for every country, no matter what. Please note, you should not ignore the negative. We need to be aware. To do our part. This is vital. But you’ll just have to seek out those stories somewhere else. Hopefully, one day, balance will be restored so that all people can be seen with the dignity they deserve. That’s called love. And, with that, let’s begin. On the curve of West Africa lives Sierra Leone, a country whose capital, Freetown, clamors right up to the water’s edge. Freetown is a symbol of hope, a place whose population is made up of both African tribes and freed slaves (called Creoles). As you wander the crowded streets, you’ll …

About the food of the Seychelles

“Water, water, every where. But not a drop to drink.” This week we’re stovetop traveling through the lush, greenery of 115 African islands, whose soft sands and coral beds peep out between the waves of the Indian Ocean. This is the Seychelles. In this tree carpeted and sand brushed landscape, fresh water is so scarce, it’s presence is officially designated as “negligible.” Looking outward towards the turquoise ocean, there’s a sense of calm. Looking inwards towards the granite outcrops, which jut like obelisks among palm trees, there’s a sense of wonder… as though our very spirits have moved into an ancient world of secrets. Yes, these islands more than make up for the lack of water. Bottom line? Her inhabitants know their corner of the earth is special. Many of the islands remain pristine – completely uninhabited – with 50% of all land designated as national parks. This is unprecedented. And wonderful. I should warn you. While saying “Seychelles” feels like a sing-song, lullaby, this was once the land of pirates passing by, legends and lore. Dinner …

About the Food of Serbia

In the Balkan nation of Serbia you’ll find sleeping giants. They lounge under thick forested coverings, along murmuring streams and shimmering lakes, with nothing but winding roads and wildflowers upon them. In flatter areas, carefully stacked stone walls, forgotten castles, and sagging huts live happily shackled to sunflower fields and lush grasses. Places like this will find a permanent home in your dreams… In this cool, sometimes foggy land – this is where you’ll find hearty country food. Food that fuels. Prebranac, for example – baked beans with paprika and sometimes sausage (something we’ve already enjoyed once on this Adventure), keeps traditional hearths warm. Soft, polenta-like corn bread sops up the juices, perhaps of stuffed peppers or even roasts. Goodness, how her cities clamor up the hillsides. In many ways, I have a sense of deja vu this week, as though I’ve tasted Serbia before. As you can see by all the links, many of her favorite spreads we’ve made before (although, certainly, Serbia has her own variations on these regional favorites). You can add stuffed …

About the food of Senegal

Today’s daydream takes us to Senegal… a land of alluring contrast. One, long finger of Senegal fades into the Atlantic ocean, the westernmost point of Africa. As you wander inland, past the subtropical streets paved with the catch of the day, still fresh from the ocean, you will see as many collard shirts and slacks as you do bright tunics and robes. Three quarters of the population lives in cities on the coast. Once past the bustle (where buses noisily bump past rickety carts), the roads slowly turn to dust and the Savannah takes over. Here, the people’s bright clothing stands out against the golden grasses, thatched roofs, and earthen walls. The flicker of fires in outdoor kitchens makes for a spark of natural color. This former French colony still has traces of French culture in the food. Baguettes can be found under arm, but more popular than that is rice and millet. Rice is increasingly popular thanks to the ease of preparation although there’s old love for couscous made from millet. With lakes …

About the food of Saudi Arabia

Let’s rub the glitter of the New Year out of our eyes and spend this week feasting on Saudi Arabia. If, perhaps, you over-indulged during the evening’s festivities, this alcohol-free country will be apropos. Dotted along her sandy slopes and rubble-tumble mountains, from the Red Sea to the Persian Gulf, we find groups of people sipping on hot tea, enjoying richly spiced lamb stews, and riding camels. But let’s not stop there… My friends, we also find groups of people zooming along in cars, processing petroleum fields, and eating pizza. Or shall I say… “pizza”… This is a land of duality. Take this “pizza,” for example. Otherwise known as Aysh abu Laham, we’re talking spiced flatbread topped with lamb, spring leeks, and lemon-tahini sauce. This dish, like much of Saudi Arabia, has elements of the familiar (hello, pizza shape), but taste entirely different to a westerner (goodbye tomato sauce; this is all about fennel, black cardamom, and tahini). Don’t get me wrong, you’ll still find Domino’s in Saudi Arabia… but in people’s homes, it’s all about …

About the food of São Tomé and Príncipe

Are you slightly offbeat? Do you prefer to stand out from the crowd, preferably while eating chocolate? São Tomé and Príncipe is just the place for you. These two tropical islands, just over 372 square miles combined, are home to an amazing amount of plants and animals that have developed into their own, exotic form. These spectacular critters are literally found nowhere else in the world. The cocoa covered islands have guaranteed that they evolve in isolation – think of it as a tropical petri dish with azure beaches. Yes, there are spiders, but they have their own… shall we say… crabby sort of look. Definitely a tad bit offbeat, eh? As for the food, it’s an amazing blend of traditional, sub-Saharan African foods with a strong blast of Portuguese influence. You’re as likely to find a simple sweet potato/pumpkin and egg dish [Recipe], goat or cassava… as you are a hearty plate of Feijoada (bean stew with pork or fish) [Recipe] with rice (or better yet, riz creole – seasoned rice). That being said, there’s nothing like …

About the food of San Marino

Let’s dive into Italy, right over the mountains, into the tiny 24 square mile country of San Marino. In this small enclave, there is no level ground. Indeed, every sunny vista is filled with the jawdropping scenery of a life “away from it all.” In this land, tenacity is the name of the game. Whenever San Marino comes up in conversation people like to ask how they managed to stay independent within Italy all these years. Why aren’t they just a part of Italy, they ask. For one, I think the difficult mountain terrain has provide a natural barrier (both physical and somewhat cultural), but also the people seem to be filled with good ol’ tenacity. One simply has to look at their determination to grow food in the rubble-like soil. Almost miraculously, they manage to produce a bounty of chestnuts, barley, fruit, and wheat in this small land. The food is typical of Northeastern Italy, with specialties like Swallow’s Nests, spirals of filled noodles coated in bechamel and Parmesan [Recipe]… and then there’s pork slow cooked in milk and …

About the food of samoa

Mom was the ultimate “drop everything and go” traveler at a time when not many people, let alone pregnant women, did that sort of thing. She was in Samoa in 1979 – just months before I was born. P.S. In case that wasn’t tough enough for ya, she also had a (very energetic) toddler in tow – my brother Damien. Amaz. ing. I know, I know, I know. You’re thinking things have changed since then – and to some extent they have (although much is still the same, like the fact that this tiny Polynesian nation is made up of a few islands totaling just over 1,000 square miles ). But I had to get her report of the place and what I heard was too good not to share. Here’s just an excerpt of her letter dated April 16, 1979 (just 3 months and 2 days before I was born), where she talks about the singing, the food, and the children. For starters her “condition” as a single mom just about to pop raised many questions. “Where’s your …