World Cuisines

Trinidad & Tobago: Callaloo Soup

Cooking Time: 45

World Cuisines

Callaloo is a spinach-like leafy green common in the Caribbean. You can find it canned in some specialty stores, or on Amazon. You don’t even need a salad with this soup because the whole salad is in the soup: callaloo, celery, okra, bell pepper, spinach. Seriously, talk about getting your veggies (and your fruits...

Johanna

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Tunisia: Shakshuka

Cooking Time: 30

Tunisian

Shakshuka is a popular breakfast food in Israel. It’s often thought of as a Middle Eastern dish, but it actually originates in the North African country of Tunisia. It’s common that the influences of other countries are adopted and you forget where they came from to begin with, only remembering how much you...

Johanna

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Myanmar: Mohinga

Cooking Time: 45

Myanmar (Burma)

Mohinga is the national dish of Myanmar (formerly Burma), and apparently was traditionally most commonly eaten as a breakfast food. Burmese cuisine is not as well known as that of some of it’s neighbors, thanks to the military junta that has kept the country on lockdown since 1962. According to an...

Johanna

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Laos: Laab / Larb

Cooking Time: 30

Laotian

Laab – sometimes spelled larb, but pronounced without the ‘r’ – is said to be the national dish of Laos. It’s also common in Northeast Thailand. All sorts of meats can be used to make laab including beef, pork, chicken, duck, fish – I’ve even had an alligator version from the...

Johanna

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Paraguay: Sopa Paraguaya

Cooking Time: 1 hour

Paraguayan

Despite the name, this recipe is not a soup but rather a cornbread. It’s flavored with onions and two types of cheese. The whipped egg whites give it an airy consistency that reminds me of the cheddar bacon spoon bread I’ve taken to making for Thanksgiving. In Paraguay it’s traditionally served as...

Johanna

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Ecuador: Majado de Verde

Cooking Time: 45

Ecuadorian

My life can be divided into to two eras: the foodie days and the pre-foodie days. My trip to Ecuador was in the pre-foodie days. While I have wonderful memories of both Quito and our time in the Amazon, I remember very little about what we ate. Sounds like a great...

Johanna

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Guatemala: Pepián de Pollo

Cooking Time: 45 minutes

Guatamala

Pepián is said to be the national dish of Guatemala. While many foods can vary between the coastal and mountainous regions of the country, pepián knows no boundaries. You will find this dish on menus across the country, from street-side stalls to to high-end restaurants. Pepián is one of the oldest...

Johanna

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Vietnam: Pho Ga

Cooking Time: 2.5 hours

Vietnam

Pho (pronounced “fuh”) is one of the best known Vietnamese dishes outside of Vietnam, and also one of the most commonly eaten dishes within. According to my cookbook, “bowls of pho are the hamburgers of Vietnam: incredible popular, eaten every day by a majority of the population, young and old.”...

Johanna

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Cambodia: Fish Amok

Cooking Time: 45 minutes + 15 minutes for fish to marinate

Cambodian

Welcome to Cambodia! I’m excited to introduce you to Khmer cuisine, because it’s some of the most dynamic, flavorful food I’ve had – salty, spicy and bitter all at the same time. This is much thanks to Kroeung, an aromatic blend of spices and herbs mashed together into a paste that is...

Johanna

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South Korea: Bibimbap

Cooking Time: 90 minutes

Korean

Bibimbap – translating quite literally to “mixed rice” – is perhaps one of Korea’s best known dishes, and something I’ve been meaning to make since my trip to South Korea. Bibimbap has become increasingly common in the U.S. in recent years, and I don’t doubt that this is in part...

Johanna

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2017 195 Country Project