Discover | Global Table Adventure

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, …

Monday Meal Review: Niger

THE SCENE We’ve now eaten a meal from 129 countries in the world. Surreal. Wonderful. Delicious. This means we are officially 2/3 done with the Adventure. In November there’ll only be a year left. After cooking the world for this long, certain things come to be expected. Happy bellies, for example. Enriched minds. Stretching ourselves. Growing. All along the way, whether I’m frazzled or relaxed, hungry or full, I hear the same question again and again from curious readers. “What country has been your favorite, so far?” Oh boy. Talk about a tough question to answer. Every time I hear those words I always feel vaguely uneasy, like someone has asked me who my favorite child is. How could I ever, ever choose one over all the others (theoretically, of course)? Let me stumble through an answer. While I don’t have a favorite per se, I do love making food from countries I know nothing about. Which brings us to this week’s Global Table – Niger. Much of Niger’s traditional food is heat-your-house-up sauces and stews …

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 …

Monday Meal Review: Nicaragua

When I say “toxic,” what comes to mind? Is it a food? Is it a person in your life? Is it a lifestyle led by you or someone you know? This week we ate yucca – a tuber known to have toxic bits of cyanide if processed improperly. In the early days of this adventure, I made the mistake of grating up the tough fibers on the inside of the yucca, where these toxins are concentrated. Several hours later this novice error caused me to crash down onto the floor unconscious, only to awake with ringing ears, vertigo, and my insides turned out. Toxicity. It’s not pretty. The reality is, we all have to deal with toxins, whether they come by way of food, people, or lifestyles. Over the last few weeks I’ve had run-ins with all three varieties of toxins, the latest of which is the yucca in our Nicaraguan Global Table (thankfully I knew better this time around and prepared the tuber properly). Toxins do one thing perfectly: they drag us down and suck our …

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 …

Monday Meal Review: New Zealand

THE SCENE Anthony Bourdain tumbles down a steep sandy embankment on the New Zealand shore, drug down by the weight of his four wheeler. His body twists and flops like a rag doll, swapping places with the four-wheeler in a death-defying dance. He finally manages to leap out of the way, narrowly escaping a bone crushing end by mere seconds. As the scene replays in slow motion, I white knuckle the couch and hold my breath. One really bad word escapes my lips – consider it a foul-mouthed prayer for his safety – followed immediately by “thank goodness that’s not me.” Seriously. What a lucky, lucky man. I’ve toppled a motorcycle twice now – once during a track day and once on the street. I have zero interest in a GSXR 750 landing on me, let alone a four wheeler. But then I think about my reaction. That fleeting, knee-jerk thought: “Thank goodness that’s not me.” The show was filmed years earlier and half a world away, yet my desire for self-preservation kicks so hard, I find myself a little …

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 …

Monday Meal Review: Netherlands

THE SCENE The cakes blow in the breeze. Three girls squirm under the clothesline, each watching their slice sway in front of their nose on a long piece of twine. Every once in a while an overeager child reaches out her hand and grabs for a slice, her eyes fixed on her parents guiltily. Whenever she is caught, giggles gaggle through the air. When the time for the koekhappen comes, we place our hands behind our backs and count off. One. Two. Three. Each child cranes her neck and tries to bite the cake. No one succeeds on the first try – the slices bob and weave like bumper cars. Eventually even the youngest gets a bite; the children’s cheeks glow and eyes sparkle with the success of it all. For me, the best part of this evening is sharing the fellowship of threading the cake on the line together, the anticipation and watching the joy build in everyone’s eyes, and laughing as we struggle to eat a simple piece of cake. So many times …

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 …

Monday Meal Review: Nauru

After a few minutes of rummaging through the kitchen, I find a plastic bottle in the refrigerator door, half full of water. The bottle is from Ava’s trip to the zoo a couple of weeks ago and is covered with tigers, zebras, and lions. Apparently, it’s the only bottle in the house. I remove the lid and slowly begin to fill it with iced coffee. For an odd, fleeting moment, I find myself wishing I had more plastic bottles laying around to use. I shake my head at the silliness. “What are you doing, mama?” Ava asks, standing on tiptoe to peer over the counter. Her head is now a good few inches above the counter, growing taller every day. “This is a grownup drink enjoyed in Nauru, made with coffee and milk,” I say, and offer her a tall glass of milk so she doesn’t feel left out. They drink their iced coffee out of old water bottles” I say. “It helps them make less trash.” Ava’s eyes gets big. “It’s good to use …

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 …

Monday Meal Review: Nepal

THE SCENE Slowly, slowly I fold the momos, turning them into little moons. I am relaxed. My fingers work, awkwardly at first, but gradually pick up a gentle, gliding smoothness as my muscles memorize the steps. Folding these dumplings feels like meditation. Whenever I try to rush the process, everything collapses and the folding becomes a source of frustration instead of peace. So I keep my movements measured and slow. I keep a towel under my elbows, to catch stray bits of filling. I continue, remembering that the process is as important as the final dish. This night we share dinner with our friends Annie, Scott and their daughter Bea. We eat with great relish – while the kids go crazy for the dhal baht and besan burfi, we adults fixate on the momos. They taste gingery and cabbagy and bright. We dunk them in sauces and smile. Eventually we move outside to sit in the starlight, by the flickering chiminea. Conversation turns to our children and the choices we make to give them the …