All posts filed under: Food Culture by Country

About the food of Papua New Guinea

Few sentences succeed at stopping me in my tracks, however last night’s research on Papua New Guinea made me blush and chuckle. I can’t help but share the line that made me react so strongly, as it sums up the culture more succinctly than three pages worth of blabber I could offer: A young bare-breasted woman recently bought as a bride for five pigs may be wearing a digital wristwatch. (1000 Places to See Before You Die) Knock that image around your brain a while. As far as mental images go, the digital wristwatch really is the cherry on top – a snapshot of a bygone era in American style, circa 1980, which is now firmly lodged in the “outdated” category this side of the Pacific. I love every bit of it. As for the pigs – yes, they are so valuable that many tribes use them as currency. The book goes on to describe several regions of Papua New Guinea celebrated for even more dramatic isolation. So untouched by modern influence, these communities remain submerged …

About the food of Panama

The skinny squiggle in Central America is Panama. Her spine crackles with mountains, while her shores undulate with soft, green hills. This is the tropics and, even in the winter, skirts and flowers flow freely, rum punch spills willy nilly, and banana leaf tamales make an all-star appearance with the likes of arroz con pollo (spiced rice with chicken and olives) [Recipe]. But it’s the butterflies that catch my attention. With more than 1500 species in this tiny country, Panama has the “winged workforce” to fly our dreams into the hills for safe keeping. These butterflies are as plain as can be when resting, but their wings unfold into an electric rainbow of glory in flight. Some say Panama’s namesake is in reference to this “abundance of butterflies.” Friends of ours are potentially moving to Panama, so of course they had lots to say about this week at the Global Table. They assert that ceviche, or fish chemically “cooked” in lime juice is a grand way to spend an afternoon by the seashore. For those who want …

About the food of Palau

Let’s sink into the sea. Let’s swim with the jelly fish. Snorkel with me to Palau. From deep below her waters (where divers will find barrier reefs and wrecks from World War II), to the top of her lush forests, this island nation is a dream. From overhead she looks less like an island, and more like mossy bumps of land popping up from the ocean. A closer look reveals bridges snaking across these bumps and puffs of island, as well as stones carved out by the sea that, ironically, look like bridges themselves. Trees also overhang the turquoise waters – shading places with names like “Jellyfish lake.” The food is typical of the Pacific islands- you’ll find taro, pandan, and pumpkin. But there’s also an incredible love for Japanese food (especially sushi and sashimi). American food is everywhere. Barbecue sauce [Recipe] makes it’s way on everything from grilled chicken to mussels [Recipe]. To get a better picture, read these words from Emma Krasov of Art and Entertain Me, who traveled there: Palau absorbed culinary influences of Japan, …

About the food of Pakistan

Pakistan is said to be the birthplace of the tandoori oven, where white-hot walls glow and crackle with spit-fire. These incendiary cylinders char-roast kebabs and breads alike. Although it is only the exceptional hostess that has a tandoori oven in her private home, if I had one, I would use it to cook our cumin seed naan (the one we made back in Afghanistan. P.S. This bread which would also work for a Pakistani meal. P.P.S. Oh, how far our recipes have come haha). Even though I swoon for naan day and night, there’s debate from the Pakistani highlands to the plateaus, as to whether a traditional meal goes best with bread or rice – there are local devotees to each. For those who choose flatbreads (typically naan or roti), the meal is easily enjoyed with the fingers. For those who choose rice, a lovely assortment of biriyani are available. Basmati rice can be seasoned simply with saffron (as we did with Rosewater & Saffron Rice for Bahrain or the Azerbajani Saffron Rice with crusty potatoes) or perhaps …

About the food of Oman

Pull up a chair, grab a steaming cup of Kahwa and a few dates. We’re going to Oman, a boomerang shaped country on the edge of the Arabian pennisula. Kahwa is omani coffee, made with enough sugar for the biggest smile in your heart, a dusting of dreamy cardamom and brittle, sunset-colored strands of saffron. Sip by sip, let the heat soak into your pores as you dream your day away. If coffee isn’t your preference, perhaps a cold glass of rosewater lemonade [Recipe], or a salty buttermilk drink called laban, or even a creamy yogurt sipper will help you while away the time among the desert dunes. Whatever you choose, just be sure to heed the traffic signs. When it comes time to dine, Oman has an astonishing array of rice dishes (anything from steamed rice to pilafs or even mekboos, a.k.a. machboos). We cooked machboos [recipe] last fall and it was so good it actually inspired me to boil my Thanksgiving turkey. While the house smelled like a far away spice shop mixed with down home …

About the food of Norway

Oh Norway, land of the midnight sun. This is the place to go when the world’s drudgery stifles you… when the world just… sticks to your skin. In Norway, the sky feels a million miles away. The air is crisper, cleaner. Sparkling. I spent a weekend in Stavanger, Norway in 1998, where I pitched our way to first place in our softball championship. I remember just breathing, breathing, breathing as deeply as possible. That air – I will always remember it. The fjords seemed to know what I was experiencing; these bohemouth rock walls scraped up into the sky as if they wanted to stretch into the beauty themselves – to become a part of the crystalline air. And it worked. This was a high school trip so there was also the standard curious experience. Like the odd coincidence that we arrived in late spring when the whole town (or so it seemed) was tipsy. Stumbling, bumbling, tipsy. If I remember correctly, we were told this was a standard part of graduation festivities. I do believe I …

About the food of Nigeria

Let’s fill a van with pineapples. Let’s pack them so tightly they press against the windows. Let’s load up a motorcycle with a mountain of empty plastic bottles, all strung together like a tangled string of lights. And while we’re at it, let’s make this mountain five times the size of the motorcycle. These are scenes from Nigeria, the most populated country in Africa. And I saw every single one on YouTube. Nigeria is nestled in the heart of Africa, where you’ll find ocean, swamp, city, plateau, and plain. The food is as varied as the landscape – guaranteed to make your tummy rumble. There are many traditional dishes to be found, made with goat, chicken or beef. There’s also a great love for seafood and fish – especially prawns and crayfish – abundantly found in the ocean and the Niger River. These might be accompanied by casssava, corn, or millet (Fancy a millet ball? Gotcha covered – try serving it with yogurt, honey, and spices like cinnamon, nutmeg, and cardamom). Common veggies include peppers, squash, …

About the food of Niger

If Niger were a woman, her tiptoes would be in the tropics, her body in the savanna, and her hair would flow through the Sahara Desert’s rolling dunes. The people living in this hot, dry country favor a combination of north African and west-central African foods. Should you happen upon a street vendor in Niger, you might find fried doughs, various meats on sticks, and baguette sandwiches [Recipe]. These often come piled on scraps of newspaper (or are wrapped up in it), so – if you’re a neat eater – you just might be able to catch snippets of the latest news as you eat. Or, instead, you can head up to the Ténéré, the vast “desert within a desert” to read the “writing on the wall,” or rock engravings … something much, much older: The Ténéré, on the southern flank of the Sahara, easily ranks among the most desolate landscapes on Earth. The Tuareg, turbaned nomads who for centuries have ruled this barren realm, refer to it as a “desert within a desert”—a California-size ocean …

About the food of Nicaragua

Nicaragua is best known for her namesake, which means “surrounded by water.” She boasts great, rolling waves on both shores as well as in the middle. The Pacific Ocean crashes into her western shore – a treat for surfers. Cross over beautiful lagoons, lush valleys, huge volcanoes, tropical rain forests, coffee plantations, and Spanish Colonial architecture…to her eastern shore and you’ll find dreamy Caribbean waters. Oh, and in between? Lake Nicaragua (a.k.a. the “Sweet Sea”) home to the fresh water shark. Here, waves crest tall enough to fool the visitor into thinking they are by the sea. The fresh water shark actually jumps upstream like salmon back and forth from the lake to the ocean. Crazy town. No matter what part of Nicaragua you’re in, you’ll find gallo pinto – or red beans and rice. This hearty, affordable meal is served any time of day, including during breakfast (perhaps with some cheese or eggs). We made gallo pinto for our Costa Rican Global Table [recipe] and loved how easy it was to throw together. Gallo pinto …

About the food of New Zealand

With her long line of rugged, scraggly mountains, New Zealand looks like the backbone of the world. Perhaps this is why she was chosen as Middle Earth for the Lord of the Rings trilogy and continues to capture the imagination of people all over the world. If I were a hobbit New Zealand is definitely where I’d choose to live. Even if I were not a hobbit (which I’m not), I’d love to explore this beautiful land. Of course, I might have to wait a few months as it is winter Down Under right now and I’m rather enjoying my Oklahoman summer. Once you settle in, a long list of nummies await you, many of which are also beloved in Australia. The food is a combination of Pacific Rim (see map) and European, particularly British. For starters, there’s an incredible love of all things barbecue, whether it’s fresh seafood, lamb, burgers (don’t forget the pickled beets), or something as simple as grilled asparagus or sweet potatoes. There’s just one thing. They don’t call sweet potatoes “sweet potatoes.” Known instead …

About the food of the Netherlands

If you like windmills, green pastures, unusual architecture, a dollop of Indonesian culture, and being way, way below sea level, then our week at the Dutch Global Table is for you. But first, let’s start with the basics. We have lots of names to keep track of. The country goes by the Netherlands and Holland (Holland being reserved for when her territories are also being referred to). Regardless, her people are called the Dutch and 25% of their land is below sea level and twice that no more than 1 foot above sea level, giving the country yet one more name: “The Low Country.” It’s funny to be spending a week on the food of Netherlands during 101F days, since this isn’t really her element. In fact, there’s a wintery-crunchy-leaves-snowy-skies sort of feel to the place which is reflected in the food. Most Dutch food is hearty and homey – sausages, potatoes, soups, stewed meat (hachee), and thick brown gravies. They are known for a fantastic potato salad, loaded up with all manner of goodness …

About the Food of Nauru

If you’re the kind of lost soul who loves isolation, knowing your neighbors, and an ocean breeze, then Nauru is for you. Clocking in at just eight square miles, Nauru is the third smallest country in the world (and the smallest island nation). With more than three hundred miles between her and the closest piece of land, well, I can’t help but be amazed that anyone found their way to Nauru in the first place, let alone make their home there. I mean, what are the odds? So let’s figure out what’s for eats on this little island. As you can probably imagine based on the size of Nauru, not a lot of food grows here. Once host to lush forests, Nauru is now stripped almost bare with poor soil. Coconut and pandan fruit are about all you’ll find. Of course, off the island you’ll find a teeming buffet, filled with as much seafood as your net/rod/spear can capture. Coconut fish is on every menu [recipe]. The majority of the food in Nauru is shipped …