ginger – Notes From a Messy Kitchen

Iceland: Christmas Grouse with Berry Sauce and Spiced Cabbage with Blueberries

Cooking Time: 2.5 hours

Europe

Iceland

I had two options in mind when I volunteered to make Christmas dinner this year. The safe, easy option was to make my tried and true salmon pot pie. The other was to venture into unknown territory and visit a couple more countries before the year is up. While the...

Johanna

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Jamaica: Curry Chicken

Cooking Time: 50 minutes + 4 hours to marinate

North America

Jamaica

Ah, Jamaica. With the stress of the holidays, I think we could all use some island vibes. I’m not so sure I want to slip into a bikini right now, but don’t worry mon – Whole30 is on the horizon. *Sigh* I am such a cliché. Really though, I had good...

Johanna

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Republic of Congo: Poulet à la Moambé

Africa

Republic of Congo

Can you believe this is the 50th country we’ve visited this year on our culinary journey?! Poulet à la Moambé, or chicken in red palm oil, is considered the national dish of both the Republic of Congo and the Democratic Republic of Congo; as I mentioned when we tried Ndizi Wa Nazi back in...

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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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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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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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: ginger