black pepper – Page 2 – Notes From a Messy Kitchen

Andorra: Escudella

Cooking Time: 90 minutes

Andorra

We have had a whirlwind of a week. Saturday I ran a 1/2 marathon in the freezing cold, celebrated Cooking Matters graduation with the fabulous group of folks I’ve been so lucky as to spend my last six Saturdays cooking with, went to Bastian’s christening party, met my fellow runners for...

Johanna

Like

Comment

South Africa: Bobotie

Cooking Time: 1 hr

South Africa

I have numerous tales to tell of this dish, mostly of the Messy Kitchen mishaps variety. I’m very fortunate to have a partner on this journey who is willing to procure the provisions required to make it a success (translation: thank you, Courtney, for being my own personal Peapod). However,...

Johanna

Like

Comment

The Philippines: Chicken Adobo

Cooking Time: 45 minutes

The Philippines

The Philippines is a large archipelago with more than 7,000 islands, each with its own regional flavors. Filipino cuisine represents a cultural crossroads, with Malay, Hindu, Arab, Chinese and Spaniard influence. One dish that is fairly ubiquitous in Filipino households is adobo, a cooking style that involves a marinade of vinegar, soy,...

Johanna

Like

Comment

Nigeria: Jollof Rice with Chicken

Cooking Time: Rice: 45 minutes Chicken: 1 hour

Africa

Nigeria

What do you know, another celebration dish! I seem to be drawn to them. A steaming pot of jollof rice is the mainstay at birthday parties, naming ceremonies, weddings, funerals and pretty much any family get together across West Africa. But while it’s the source of much joy, it’s also...

Johanna

Like

Comment

Armenia: Kyufta Soup

Cooking Time: 45 minutes

Asia

Armenia

Kyufta refers to the meatballs, not the soup. Known also as kofta, kibbeh or kololak – depending on the origin – these meatballs typically are mixed with rice or another grain, filled, and rolled into a cigar shape. This was the first dish since launching this challenge that I had...

Johanna

Like 1

Comment

Lebanon: Fattoush

Cooking Time: 30

Asia

Lebanese

After a series of meat-heavy meals, I found myself craving the fresh crunch of a good salad. Flipping through the Jerusalem cookbook, this recipe caught my eye. Described as a “local affliction” this sort of salad is said to be served alongside every meal. I did a bit of research and found...

Johanna

Like

Comment

Sierra Leone & Kenya: Groundnut Stew with Ugali

Cooking Time: 1 hr 15 minutes

Africa

‘ Today I’m bringing you two recipes for the price of one! They go so well together I couldn’t bear to separate them. Both come from a beautiful cookbook written by three chefs who launched The Groundnut supper club in London to showcase the African foods of their childhoods and...

Johanna

Like 2

Comment

Morocco: Tagine of Lamb with Dates and Almonds

Cooking Time: 1 hour 30 minutes

Africa

Morocco

Having been to Morocco and tried my hand before at making Pastilla (Moroccan pigeon pie), I decided to go with a Moroccan classic I’ve never maade before: tagine. While “tagine” is often used to describe a style of Moroccan stew comprised of braised meat, spices and often some sort of fruit, the...

Johanna

Like 1

Comment

Ingredient: black pepper