cilantro – Notes From a Messy Kitchen

Peru: Lomo Saltado

Cooking Time: 60 minutes + 30 for fries to soak

South America

Peru

If we could make some sort of deal to swap Valentine’s Day for a second Halloween, I would most definitely be on board. I think I liked the holiday back in the day when it was just another excuse to craft and get too much candy from my grandparents. Us...

Johanna

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Brazil: Moqueca Capixaba

Cooking Time: 1 hour

South America

Brazil

What are the chances that you find a recipe that is not only 100% Whole30 as is, but is also the signature dish of Brazil?! And on top of that, that you have all the base ingredients for in your pantry/fridge? Courtney and I were feeling like our Whole30 meal plan has...

Johanna

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Thailand: Yam Neua Yang

Cooking Time: 30 minutes + 30 to marinate

Thailand

After a weekend of heavy eating and drinking, I was craving something light on Monday night. So logically, I chose steak. While this may sound facetious, this dish is actually very light and summery – especially when compared to pad thai! Served cold, this would be a great dish for a...

Johanna

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Fiji: Kokoda

Cooking Time: 30

Australia

Fiji

Kokoda is a variety of ceviche, but instead of lime juice, distilled white vinegar is used to “cook” the fish. I use quotations because no heat is used so it’s not technically cooked; rather, the acid denatures the protein in the fish the same way heat will, making the texture...

Johanna

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India: Pav Bhaji

Cooking Time: 45 minutes

India

A popular street food in Mumbai, pav bhaji is a spicy vegetable curry (bhaji) served atop a well buttered bread roll (pav). The dish originated in the 1850’s as a fast lunchtime dish for textile mill workers and is now served from street carts and in fine dining restaurants alike. I thought...

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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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

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Colombia: Ajiaco

Cooking Time: 1 hour

South America

Colombian

Even though our Colombia trip was in the “foodie era”, I don’t have really vivid memories of what we ate. I remember some of the best meals being those that Blanca prepared during our trek through the jungle, but I’m sure my hunger from a long day of hiking had...

Johanna

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Ingredient: cilantro