garlic – Page 5 – Notes From a Messy Kitchen

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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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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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

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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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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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North Korea: Mul Naengmyeon

Cooking Time: 90 minutes + time for broth to chill

North Korean

We’re starting our culinary journey in North Korea, where I’d venture to guess you haven’t eaten a meal. Since foreign visitation is strictly limited, so is our insight on their cuisine. Technically speaking, I actually have been to North Korea, but we stayed within the strict limits of the DMZ and...

Johanna

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Ingredient: garlic