Jun 14 2013
Equatorial Guinea: Akwadu
Researching African recipes to cook has become a very tedious task for me. I have to say that I am more attached to the cuisine of my native North Africa, which is, in my mind much richer and flavorful.
Jun 12 2013
Togo: Gboma Dessi and Akoumé
Until today, I have to say that I had not been impressed by West African cuisine just yet. Of course, I enjoyed the bejus from Nigeria or chicken nyembwe from Gabon but I would not say they were gastronomic orgasms.
Jun 11 2013
Mali: Jollof rice
Jollof rice, sometimes spelled Jolof or Djolof or Wollof rice depending on the country of origin, is an essential and popular West African specialty which has a multitude of variations. Jollof rice can be called as such if it contains these five basic ingredients: rice, onion, chili pepper, crushed peeled tomatoes, tomato paste. You are(…)
Jun 7 2013
Barbados: Salt Fish Cakes and Sauce Marie Rose
The island of a thousand flavors! Hmmmm you know by now that I am very attracted to the islands but when they have at least 196 flavors or even more, I don’t ask myself too many questions!
Jun 5 2013
Uruguay: Pascualina
Pure coincidence of the 196 Flavors publication calendar as France faces Uruguay in a friendly soccer game in Montevideo tonight…
Jun 2 2013
El Salvador: Pupusas & Curtido
I had this package of maize flour (Maseca) in my kitchen cabinet for weeks. Yes, you know by now that I often buy unusual ingredients without any idea what I’ll do with them.
May 31 2013
Andorra : Pa Amb Tomàquet
Enjoy while it lasts, I somewhat “rested” this week, far from my typical recipes with unusual ingredients and techniques. I have been traveling a lot for work lately and I did not have much time to plan and execute an elaborate recipe this week.
May 29 2013
Netherlands: Snert
In France, we refer to the Netherlands as the “other cheese country” in reference to the many varieties of cheese (Edam, Gouda, Maasdam, Leerdam) that come close to the variety we offer in our country.
May 26 2013
Estonia: Kringel
Estonian Kringle … “The” brioche that just triggered a real tidal wave on the blogosphere! My own tidal wave comes from my teen memories …
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