Few things in the world can bond all of humankind, but the COVID-19 pandemic did just that. During 2020, many people took up new hobbies to curb the boredom that was the lockdown: arts, crafts, baking (especially bread). I threw myself into yoga and online dance lessons, for instance. From a culinary standpoint, my husband and I embarked on an international "Food Tour" to defeat the monotony that became our kitchen cuisine.
Of course, we couldn't travel because human activities were frozen, so we wanted to explore new ways of cooking, try new types of foods and flavors, and learn about different countries and cultures from our home (to the best of our ability). We were excited for Food Tour to challenge our cooking abilities and palette, all while becoming more educated about the other countries in the world. In a way, it felt bonding to those who were also in lockdown thousands of miles away.
Naturally, there were some constraints. We don't eat a lot of meat and a lot of countries do, so if we wanted to do Food Tour a few times a week, we had to seek out some vegetarian meal options. Furthermore, there are many spices and ingredients that we simply don't have access to, and we needed to either forgo those ingredients or substitute for a familiar alternative. Overall, we did our best to do each country justice, and even though we only make at least one meal from each country, we intend on doing Food Tour indefinitely. So, we will be returning again to try other recipes!
How to Food Tour
Use either a Random Country Generator or work down the list of countries A-Z
Choose a dish from that country (you can search for popular meals/recipes)
Listen to music from that country (Spotify has some great playlists, and you can search for Country Name Top 50 to hear the current popular songs)
Watch a YouTube video about the country. Geography Now! is an awesome YouTube channel that talks about countries' physical landscape, culture/demographics, politics, and other facts in a fun/short video. We usually watch these while eating the food we made!
Being the scientists that we are, we used a quantitative rating system which we kept in a spreadsheet, along with the date we made the recipe and the link to the recipe. On a 0-5 scale:
5: We loved it and would make it again with no alterations
4: We would make it again with some slight alterations
3: We might make it again but find a new recipe or heavily alter
2: It's not the worst, but we likely won't make it again
1: We would never make it again (and we probably didn't make it right)
Bon voyage!
Afghanistan (Capital: Kabul)
Country #1! A mountainous region in the middle east, Afghanistan's major crops are wheat, barley, rice, and corn, and they also produce a lot of dairy. So, common diets usually include a mix of rice, naan, yogurt, meat, and local veggies. Kabuli pulao is the national dish which consists of carrots, lamb, rice, and raisins. In the future, we will make this, but we chose to go with a vegetarian option: Borani Banjan. This is an Afghan appetizer made of eggplant, garlic, tomatoes, and yogurt. The recipe was both easy and tasted amazing, though you need to have decent garlic cutting skills: I have yet to make a recipe which calls for more garlic than this one. Sweating the eggplant with salt took the most time, but the overall work was minimal. Traditionally, the eggplant is fried, but this recipe called for it being baked, which was perfect for us. We would definitely make it again.
Rating: 5/5
Albania (Tirana)
Albania is located in Southeast Europe near Greece, and the cuisine/ cooking traditions vary between the North and South due to the country’s diverse geography (coastlines to mountainous regions). This contributes to a wide variety of flavors and ingredients across the dishes. Albanian cuisine also reflects a blend of Mediterranean, Balkan, and Ottoman influences, and meals are often hearty, with a focus on vegetables, meats, dairy, and bread. The national dish is Tavë kosi, a sour milk casserole with lamb.
While we didn't make Tave kosi, we instead made pispili, an unleavened cornbread with leeks and feta (not pictured). With regret, we certainly did not do it justice; it was dry, bland, and too oily. We still have hope though, and we just need to find a better recipe to follow in the future. Rating: 2/5 For an additional attempt, we baked byrek me spinaq, a spinach feta pie. Because I have over-salted leafy greens in the past, I cautiously under-salted this pie, allowing the feta cheese to also introduce saltiness. Phyllo dough can be daunting to use for a lot of people; adding the layers and brushing the oil one at a time is tedious, but this was absolutely worth it. Next time, I would precut the pie after assembly and before baking to avoid the top layers of phyllo dough from flaking apart. Rating: 5/5
Algeria (Algiers)
Located in North Africa, Algeria is the largest country in Africa and is incredibly diverse in geography: it is coastal and also has sand dunes and mountains. This lends the cuisine to have both land and sea meal options, and Algeria cuisine is also influenced by Arab, French, and Turkish cultures. This is emphasized in the meals which are rich in meats, breads, and vegetables. Couscous is the national dish, which can be prepared in a tajine with meat and vegetables, similar to what we made for the tour: our chicken tajine was made mostly with chicken, carrots, onions, garlic, olives, and a lot of spices. It wasn't challenging to make, and it was absolutely delicious. While we didn't have a tajine anymore (I broke the lid some years back), our dutch oven worked perfectly well, and we would certainly make it again. Sorry, no photo!
Rating: 5/5
Andorra (Andorra la Vella)
This tiny country between Spain and France had a lot more seafood dishes than I would have expected from a landlocked area, and its location to surrounding countries give it Italian, French, and Spanish influence. It is also a mountainous region, so a lot of the food needs to be imported since the land is not arable. For us, it was tougher to find a meal to make from this country. We couldn't buy snails easily, and escudella wasn't speaking to us (a soup with 4 different kinds of meat). In the end, we used a recipe for Trinxat (a meat and cabbage scramble) and truite de carreroles (mushroom omelette) as our meals for this country. Unfortunately, we subbed the meat out for a plant-based meat alternative, and while the flavors turned out pretty decent, I would use real meat next time. The mushroom omelette didn't introduce anything new to our diets, but it was still delicious for breakfast (the avocado toast was slipped in there for Australia).
Rating: 3/5 for Trinxat
Rating: 4/5 for omelette
Angola (Luanda)
Located on the coast of Southwest Africa, Angola has Portuguese influence (and speakers) from when Portugal was colonizing the coast. This influence is shown in the cuisine through their use of olive oil. If you Google Angola food, one of the first things that comes up is"staple ingredients include beans and rice, pork and chicken, various sauces, and vegetables such as tomatoes, onions." And thats exactly what our meal consisted of: we made Angola chicken and funje.
The chicken recipe was not entirely novel: we sautéed the chicken with tomatoes, garlic, onions, and squash, and it was very easy to make. While the overall taste was excellent, I was not a fan of the squash in this recipe and would remove it next time. Making funje was a new and interesting experience: it is a cassava flour pudding that gets baked in the oven. There is a technique to mixing it to avoid having cassava lumps throughout, indicating a subpar funje (like the one we made). Overall, the funje was bland (it is just flour and water after all), but mixing the funje with the chicken was great to keep it from being wasted. Rating: 3.5 chicken
Rating: 1 for funje
Antigua and Barbuda (St. John's)
These island countries are located north of continental South America in the Caribbean. Great Britain colonized these islands in the 1600s which influences a lot of the cuisine, and the islands naturally also use a lot of seafood. Fungee and pepperpot are the national dishes and are often paired together.
The meal that we went with was a Caribbean vegetarian roti, which in retrospect may not be the most representative meal for these islands, begging a redo. It was simple to make: a lovely mix of potatoes, corn, peas, tomatoes, and spinach. We made homemade roti bread with white flour since we didn't have durum flour, but otherwise we already had nearly all the ingredients. In the end, the bread turned out a bit too salty, but it worked well paired with the less salty vegetarian curry dish. Next time, we will make the national dish! Check out this fun Antiguan music playlist while you cook! Rating: 4.5/5
Argentina (Buenos Aires)
Argentina is the second largest country in South America and stretches the whole way to (and claims sovereignty over a part of) Antarctica. The cuisine is a mix of European as well as Indigenous and Criollo traditions. This country also has the highest consumption of red meat in the world as Argentines are fond of asado, Argentinian BBQ.
This country should have been easier to cook for than it was. My husband's parents/family is from Buenos Aires, and he grew up eating this cuisine and visiting Argentina often as a child. I have enjoyed my fair share of homemade empanadas by my mother-in-law, and we are periodically gifted alfajores from trips back to Argentina. We wanted to make our own empanadas, but the dough has been hard to find locally. A proper way to do Argentina justice would be to make an asado, though this is too much meat and too much work for only two people (I'm holding off for a proper one when we visit the country!). Our solution for the time being was to make Argentinian fugazza and flan. Flan has broader roots, and it might not be "Argentinian", though the first time I had it was when my MIL first made it for me. Even though I severely burnt my finger on the hot caramel, the flan was positively delectable, and I would make it endlessly. The fugazza wasn't difficult to make, and I often forget to use the technique of soaking onions in salt water to cut the sting. Next time, I would salt it more and add fresh mozzarella slices (perhaps even tomatoes).
Rating: 5/5 flan
Rating 4/5 fugazza
Armenia (Yerevan)
A landlocked country in the Caucasus region of West Asia, Armenia has a cuisine that closely resembles Mediterranean diets with the spices, vegetables, fish, and fruit. Known for its rich history, stunning landscapes, and cultural heritage, Armenia is one of the oldest countries in the world. Armenian cuisine is characterized by its use of fresh ingredients, rich flavors, and traditional cooking methods, blending Persian, Turkish, and Mediterranean culture. Pomegranate and apricots are important fruits for the nation, and it's common to incorporate nuts and fresh herbs into dishes.
As I searched for recipes, I grew excited because topik looked delicious, and it was a unique and novel cooking technique for us. Topik contains caramelized onions, currents, and pine nuts which are wrapped in mashed chickpea, potato, and tahini (I've never stuffed veggies in a potato ball before). While it took a little extra time and delayed gratification (overnight refrigeration), it was absolutely worth it. The topik was paired with zhingyalov hats (flat bread stuffed with greens), and these needed some work: they tasted bland, though the recipe did suggest a sauce. I would make these hats again but with modifications.
Rating (topik) 4/5 Rating (hats) 2/5
Australia (Canberra)
Australia is the 6th largest country in the world and considered by some (mostly English speakers) to be its own continent. A large portion of this country is the Australian Outback (desert and semi-arid land that is barely inhabited), and the Great Barrier Reef is nearby. Consequently, most people live along the coastlines. Cuisine comprises bush tucker for Indigenous groups (such as native flora and fauna, like kangaroo meat), and this food is increasing in popularity for non-Indigenous groups as well. There is also a lot of British and Irish influence since Australia was colonized. Importantly, this country is also a leading exporter of wine!
Because our local Walmart doesn't stock kangaroo, crocodile, or emus, we were able to find some more accessible options like chicken parmigiana and fries (a popular pub item). Though, my husband isn't a fan of chicken parmigiana, we chose another Australian staple: avocado toast! It may not do the Aussie diet justice, but this is a popular menu item in cafes. Hard to ruin, the toast was delicious, aesthetic, and so easy! As millennials, we would of course make it again.
Rating 5/5!
Austria (Vienna)
Austria is a landlocked country in Central Europe, bordered by Germany, Czech Republic, Slovakia, Hungary, Slovenia, Italy, Switzerland, and Liechtenstein. Known for its stunning Alpine scenery, rich cultural heritage, and historical significance, Austria has vibrant cities like Vienna, Salzburg, and Innsbruck. Austrian cuisine is diverse and heavily influenced by the country's history and regional variations: it combines hearty flavors and high-quality ingredients, with an emphasis on traditional cooking methods. Wiener Schnitzel is a national dish, and this breaded and fried veal (or pork) cutlet is typically served with a lemon wedge, potato salad, or lingonberry sauce.
As much as we wanted to try the national dish, we generally don't agree with schnitzel (veal). The choice was easy: Spaetzel (a kind of mac & cheese but with egg noodles and fancy swiss). For the recipe, we made our own noodles since we couldn't buy these at the store, and that recipe is here. I underestimated the labor this required since we didn't a spaetzel maker––instead, I pressed the dough through a colander, and it was a frustrating mess! The difficulty makes it lose one star, but it tasted so good! I also discovered that one can never have enough caramelized onions.
Rating: 4/5
Azerbaijan (Baku)
Azerbaijan is a country located at the crossroads of Eastern Europe and Western Asia, bordered by the Caspian Sea, Russia, Georgia, Armenia, and Iran. Known for its rich history, diverse culture, and stunning landscapes, Azerbaijan features a mix of modern urban centers and ancient historical sites. Azerbaijani cuisine is characterized by its diverse flavors and use of fresh, local ingredients. Rice is a staple, often served as plov (pilaf), which is prepared with saffron and can be mixed with various ingredients like meat, vegetables, and dried fruits. Fresh vegetables and herbs play a significant role in many dishes. Herb salads, often made with cilantro, parsley, and dill, are commonly served as main meal accompaniments.
This was an awesome country to culinarily travel to! The music was enjoyable, and the food was delicious! We made dolmas, but unlike the variety we are used to eating that is tomato based, this version is heavy on the fresh greens (dill, cilantro, mint). We made sure to buy local meat from an organic farm near us, and we doubled this recipe to make 50 dolmas. To pair with the dolmas, we made qutab, a fresh greens and cheese stuffed bread that resembled empanadas or giant pierogis on the outside. Ultimately, these were a better version of the Armenian hats we made previously. Together, these recipes both had dill which together was overwhelming but separately worked well. We would add a little more cheese to the gutab next time, and we halved this recipe to make 6 qutab.
Rating (dolmas): 4 Rating (qutab): 3.5
The Bahamas (Nassau)
The Bahamas is an archipelago of around 700 islands and over 2,000 cays (low bank reefs) in the Atlantic Ocean, just southeast of Florida and north of Cuba. Known for its pristine beaches, turquoise waters, and vibrant coral reefs, the Bahamas is a top destination for tourists because of the water sports, island hopping, and relaxation. The cuisine blends Caribbean, African, and British influences, creating flavorful dishes that celebrate the country’s natural bounty of seafood, tropical fruits, and spices.
Very rapidly, I learned that there are countless ways to prepare conch. Unfortunately, we couldn't acquire this in inland New York. Furthermore, we acknowledge that fish, crawfish, conch are in so many recipes, so our choice of pea soup and dumplings might not be doing The Bahamian cuisine justice. This soup was simple to make, with a base of sautéed veggies and coconut milk. The novelty came from pinching off dumpling dough into the soup to create lovely balls of bread to enjoy. Unfortunately, my dumplings didn't hold together, so we need another recipes for those. Otherwise, flavors were good!
Rating: 4/5
Bahrain (Manama)
Bahrain is a small island nation in the Persian Gulf, located between Saudi Arabia and Qatar. Known for its rich history dating back to ancient Dilmun civilization and its modern-day status as a financial and cultural hub, Bahrain is a blend of old-world charm and contemporary life. Bahraini cuisine combines Arabic, Persian, Indian, and African influences, and key features include rice and meat dishes, seafood, spices and aromatics.
When we chose to make machboos (shrimp/rice), we didn't realize how much we would absolutely adore this recipe. The shrimp are boiled in a pot with a unique blend of spices and lemon, and that broth is used to cook rice in a way that resembles paella (in my opinion). The flavors were astounding, and we have made this recipe again later on. Alongside this shrimp and rice dish, we made an Arabian salad. Even though it was easy to prepare and different from the normal salads we are used to, the onions were too potent, and the herbs were chopped too large. When we tossed this in with a regular salad later on, we enjoyed it much more, but we probably just need a different preparation method.
Rating: 5/5 machboos
Rating: 3/5 salad
Bangladesh (Dhaka)
Bangladesh, located in South Asia, is bordered by India, Myanmar, and the Bay of Bengal. Known for its lush landscapes, the Sundarbans mangrove forest, and its vibrant river systems, Bangladesh is rich in cultural heritage, literature, music, and traditional textiles like the iconic jamdani sari. Bangladeshi cuisine is characterized by rich spices, bold flavors, and the use of fresh ingredients, often including rice, lentils, and fish.
I had the fortunate luck of having a friend from Bangladesh who suggested Vegetarian masala bhaji and/or vegetable pakora. We chose the bhaji as it was less fried, though I used a slightly different selection of vegetables. In the end, I would have added a little more spices (and chilis which I didn't have at the time). Because I also had ingredients for dhal, I made that as well. The dhal was red lentil based with garlic, onions, cilantro, and spices. For some reason, the dhal needed more salt and more spices as it was lacking a strong flavor. But both were tasty, and I would make them again, though with an altered recipe.
Rating: 3/5
Barbados (Bridgetown)
Barbados, a Caribbean island nation, is known for its white sandy beaches and coral reefs. It’s often called "the birthplace of rum," and its culture blends British heritage with Afro-Caribbean influences. The capital, Bridgetown, is a UNESCO World Heritage site, renowned for colonial architecture, lively markets, and historic landmarks. Bajan cuisine is a flavorful mix of African, Indian, and British influences, making use of local ingredients like seafood, tropical fruits, and spices.
We struggled finding recipes to make––Google searches returned pickled chicken feet, BBQ pig tails, and sea eggs. It was challenging to scour the internet for a recipe that we would both eat and have access to. However, we did find a slight workaround, mainly from the fact that many island countries are influenced by colonizer countries, particularly India in this case. So, like Antiqua and Barbuda, we went with a roti (since we liked the last one so much). It was less salty this time, and the spices were spot on. We will keep making this one!
Rating: 5/5
Belarus (Minsk)
Belarus is an Eastern European country bordered by Russia, Ukraine, Poland, Lithuania, and Latvia. Known for its vast forests and lakes, Belarus has a mix of Soviet-era architecture and medieval castles, particularly in cities like Minsk. Its history has been shaped by influences from neighboring Russia, Poland, and Lithuania. Belarusian cuisine is hearty and rustic, reflecting the country’s agricultural traditions and reliance on locally available ingredients like potatoes, meats, and dairy.
When I shared the photo of what we had made, it was obvious to some viewers that this dish had come from a Northern European country. I chose this Holodnik recipe because it was unlike anything I had made before–– I had neither put beets in a soup nor had used buttermilk in cooking. With the beets, diced cucumbers and dill are added, and the buttermilk gives the soup base a tangy flavor. Overall, it comes across as very refreshing, though we needed to chop the cucumbers smaller. In the end, we made too much, it wasn't very flavorful, and it wasn't very filling on its own (to be expected).
Rating: 3/5
Belgium (Brussels)
Belgium is a small but diverse European country bordered by France, Germany, Luxembourg, and the Netherlands. Known for its medieval towns, Renaissance architecture, and culture, Belgium has three official languages (Dutch, French, and German) and a distinct cultural blend in its regions. Belgian cuisine is highly regarded for its rich flavors and hearty ingredients, and it's famous for its 1,000+ types of beer, high-quality chocolates, and indulgent waffles. The national dish is mussels and fries!
We couldn't go wrong with making waffles, of course. While they were exactly as we expected them to be, we had some oddness with our waffle maker, which lended a strange flavor to some of the first few waffles. We do need to make these again.
Rating: 4/5
Belize (Belmopan)
Belize is a small, yet diverse country on the eastern coast of Central America, bordered by Mexico, Guatemala, and the Caribbean Sea. Known for its lush rainforests, Maya ruins, and the Belize Barrier Reef (a UNESCO World Heritage site), Belize is a popular destination for nature lovers and adventure seekers. Belizean cuisine is a flavorful blend of Caribbean, Latin American, Maya, and Creole influences, reflecting the country’s rich cultural diversity. Used often in recipes are rice and beans, seafood, tropical fruit.
Similar to other island countries, some of the seafood was difficult to come by. However, we found a simple rice and beans recipe that sounded easy to make during the work week. The coconut milk made the rice incredibly creamy, and we found it to be an enjoyable side. Though it didn't teach us any new techniques, this recipe did give me a new appreciation for coconut milk, which I often avoid. Overall, this meal was by no means outstanding, but we would make it again.
Rating: 4/5
Benin (Porto-Novo)
Benin is a West African country bordered by Togo, Nigeria, Burkina Faso, and Niger, with a short coastline along the Gulf of Guinea. It has historical significance as the heart of the Dahomey Kingdom, and Porto-Novo is the capital, though Cotonou is the largest city and main economic hub. Beninese cuisine is flavorful and diverse, often featuring locally grown ingredients like yams, corn, peanuts, and plantains, with influences from neighboring West African cultures.
The meal we chose to make was Gboma dessi, a sauce served with meat or fish. We had access to nearly every ingredient, though we lacked spices like ajwain, and the technique to prepare was easy enough––a mix of pressure cooking and veggie sautéing. I'm not sure if it was supposed to turn out like a stew, but it effectively did. The flavors were great, though our meat was a bit rubbery. Searing the meat before adding to the pot, I think, would have prevented this.
Rating: 4/5
Bhutan (Thimphu)
Bhutan is a small, landlocked kingdom nestled in the Eastern Himalayas, bordered by India and China. Known for its breathtaking mountain landscapes, Buddhist monasteries, and unique approach to development based on Gross National Happiness, Bhutan emphasizes cultural preservation and environmental conservation. Bhutanese cuisine is distinctive, with a strong preference for spicy flavors and a reliance on local ingredients like rice, chili peppers, and dairy products. Ema Datshi is the national dish: a spicy stew made from chilis and a local cheese called datshi. Variations include adding potatoes (kewa datshi) or mushrooms.
For this country, we chose to make a soup called Jaju. This soup has the chance to be quite bland, and we found that it's really necessary to emphasize the use of fresh chili, garlic, and ginger, otherwise it's just spinach water. We need to make this again and potentially add more of these spices to strengthen the flavor.
Rating 3/5
Bolivia (La Paz)
Bolivia is a landlocked country in South America, bordered by Brazil, Paraguay, Argentina, Chile, and Peru. Known for its diverse geography, including the Andes mountains, the Amazon rainforest, and high-altitude salt flats, Bolivia is rich in cultural heritage with a mix of Indigenous and colonial influences. La Paz is also the highest capital city in the world. Bolivian cuisine incorporates ingredients from both the Andes and the Amazon, with staples such as potatoes and quinoa (a grain native to the Andes).
A recipe that features both of these is quinoa sopa de mani, or quinoa and peanut soup. Not only was it easy to make, but the ingredients are common in our refrigerator. The peanut butter twist makes the broth creamy and nutty, a flavor that we typically only experience with Asian recipes. We wouldn't modify this extensively, only adding more spices to increase the flavor. Overall, it was very filling and worth making again.
Rating: 4/5
Bosnia and Herzegovina, located in Southeast Europe on the Balkan Peninsula, is a country known for its stunning landscapes and rich history influenced by Slavic, Ottoman, and Austro-Hungarian traditions. The country's ethnic and religious diversity—primarily Bosniaks, Croats, and Serbs, with Islamic, Catholic, and Orthodox Christian influences—has shaped its unique culture and cuisine. Bosnian food culture revolves around communal dining, hospitality, and the use of fresh, locally sourced ingredients. Meals are often hearty and reflect a blend of Mediterranean, Turkish, and Central European flavors. Traditional dishes emphasize simplicity, natural flavors, and comfort, showcasing the country's agrarian roots. Bread is considered a staple at every meal.
This is a Balkan ratatouille, named Đuveč, is vegetarian, but it can be supplemented with meat like chicken. In a stepwise fashion, many veggies are sautéed and served over rice or polenta. This didn't offer any novel techniques or flavors for us, as we often eat meals similar to this. However, it was a welcomed meal, and it gave us an appreciation for a familiar favorite in the context of Food Tour (and learning more about B&H). It did lack a lot of spice and so would need this modification in the future.
Rating: 3/5
Botswana (Gaborone)
Botswana is a landlocked country located in Southern Africa, bordered by Namibia, South Africa, and Zimbabwe. Known for its stunning landscapes, including the Kalahari Desert and the Okavango Delta, Botswana is rich in wildlife and is famous for its conservation efforts. Botswana cuisine is influenced by the country’s agricultural practices and nomadic heritage, with a focus on traditional foods and local ingredients, like beef dishes (seswaa), maize, wild game, fish, and snacks like fried dough and mopane worms.
Since we haven't made a meat dish in a while for food tour, it seemed appropriate to allocate the meat we would eat to South African countries which consume a lot of meat. In this case, we chose seswaa, the slow roasted beef that is shredded like pulled pork. It was one of the easiest recipes we have made––the crock pot does most of the work––but it desperately lacked flavor. Furthermore, our meat didn’t become tender to shred and was, instead, tough and rubbery. We topped the seswaa on polenta, and together the flavors were underwhelming. Of course, there are ways to make roast and carbs incredibly flavorful, but we stuck to the recipe for this one. We would not make it like this again, though we would have this meal again prepared in other ways.
Rating: 2
Brazil (Brasília)
Brazil is the largest country in South America, known for its culture, diverse ecosystems, and history. It is bordered by every South American country except for Chile and Ecuador, and its landscape features the Amazon Rainforest, extensive beaches, and urban centers like São Paulo and Rio de Janeiro. Brazil is renowned for its festivals, such as Carnival, and its contributions to music, dance, and sports. Brazilian cuisine is immensely diverse and reflects a mix of Indigenous, African, Portuguese, and immigrant influences. Staples are: rice and beans, Feijoada (the national dish: black bean stew with meat), grilled meat, seafood.
For this country, we made Quibebe, a butternut squash stew served over rice. Cooked with coconut milk, this soup had a surprisingly sweet flavor that was both bold (chilis and limes) and tropical. Next time, I may forgo the brown sugar as it tasted too sweet, though as a whole it wasn't my favorite meal. I would modify this and try again, but realistically, I should try a completely different recipe for Brazil.
Rating: 3/5
Brunei (Bandar Seri Begawan)
Brunei is a small, wealthy nation located on the island of Borneo in Southeast Asia, bordered by Malaysia and the South China Sea. Known for its lush rainforests, rich biodiversity, and significant oil and gas reserves, Brunei has a unique culture shaped by its Malay heritage and Islamic traditions. The capital city is famous for its stunning mosques and traditional architecture. Cuisine from Brunei reflects the country's Malay roots, with influences from Indonesian, Chinese, and Indian culinary traditions, and it is characterized by its use of fresh ingredients, aromatic spices, and a focus on communal dining.
Since Uri and I love stir-fry, it was impossible for mee goreng to not be delicious. We cooked a vegetarian version (subbing the shrimp for tofu), and in the future, I would choose a crinkly, ramen noodle over egg noodles, which another recipe called for. There are so many sauces in Asian cooking that we have yet to try, and oyster sauce was a new one for us in this recipe. Additionally, I hadn't made egg strips before in a meal, and so this allowed me to learn a new technique that was both tasty and artistically aesthetic. We would make this again.
Rating: 5/5
Bulgaria (Sofia)
Bulgaria is a country located in Southeast Europe, bordered by Romania, Serbia, North Macedonia, Greece, and Turkey, with a coastline along the Black Sea. Bulgaria features ancient Thracian ruins, medieval castles, and vibrant cities like Sofia (the capital), Plovdiv, and Varna. The cuisine is diverse and hearty, influenced by Mediterranean, Turkish, and Eastern European flavors, and it emphasizes fresh, locally sourced ingredients, often featuring bold flavors and aromatic herbs. Meals are also typically communal.
My Polish ancestors were very happy with this recipe, sarmi, which is highly reminiscent to Polish stuffed cabbage. Here, sarmi requires fermented cabbage, and unfortunately we did not have this, so we acknowledge that this could substantially change the taste. The leaves are stuffed with ground beef, onions, and spices, and we found that the mix could be spiced more than it was. Again, the non-fermented leaves surely affect the end result, but on the whole, we would make them again!
Rating: 4/5.
Burkina Faso (Ouagadougou)
Burkina Faso is a landlocked country located in West Africa, bordered by Mali, Niger, Benin, Togo, Ghana, and Ivory Coast. Known for its cultural diversity, Burkina Faso is home to various ethnic groups and rich traditions, reflected in its music, art, and festivals. The capital city is Ouagadougou, which serves as the country's political, cultural, and economic center. The cuisine focuses on staples such as grains, tubers, and vegetables. Burkinabé cuisine also emphasizes communal eating and the use of fresh, local ingredients, reflecting the country's agricultural lifestyle and cultural values.
The yam stew that we made, ragout digname, reminded us a lot of the Balkan ratatouille from Bosnia and Hertz. A bunch of veggies tossed in a pot and cooked til completion––what could go wrong? We found that we originally underestimated the salt requirements, though it was a simple solution. In the end, it wasn't a novel flavor or technique, but it was a tasty classic.
Rating: 5/5
Burundi (Gitega)
Burundi is a small, landlocked country located in East Africa, bordered by Rwanda, Tanzania, and Lake Tanganyika. Known for its scenic landscapes, including hills and mountains, Burundi has a rich cultural heritage influenced by its ethnic groups, primarily the Hutu, Tutsi, and Twa. The food is characterized by its use of staple crops like beans, cassava, sweet potatoes, and plantains. These are often served alongside various dishes, and Ubugari, a dough-like dish made from cassava flour, is a common meal.
When we chose to make ibiharage, we recognized that we lacked berbere spice. However, it was manageable to make at home with a large collection of common spices. Together, these gave what would have been a plain meal (beans and onions) a unique and tasty flavor. I ended up using a little more spice than the recipe called for, but in the end, it was a recipe that we would certainly make again. Once you have the berbere available in bulk, the rest of the recipe is very quick and easy, especially for a work day.
Rating: 5/5
Cabo Verde (Praia)
The final country for this session of Food Tour: Cabo Verde (Cape Verde). This is an archipelago located off the northwest coast of Africa, composed of ten volcanic islands. Known for its beautiful beaches, culture, and rich musical traditions, Cabo Verde has a unique blend of African, Portuguese, and Brazilian influences. The capital city is Praia, situated on the island of Santiago, which is the largest and most populous island. Due to it having extensive ocean access, the cuisine reflects the islands' maritime culture and agricultural practices, with an emphasis on fresh seafood and locally grown ingredients. Corn and beans are fundamental in Cabo Verdean diets, often used to make traditional dishes like corn porridge (cachupa), a hearty stew made with corn, beans, vegetables, and meats or fish.
So, we capped off the trip with a green soup recipe called, literally, caldo verde. It is a traditional soup, made with chorizo sausage, greens (like kale or spinach), and a lot of potatoes. Because we opted out of the sausage, we found that it needed extra spices to add more flavor. In the future, I would make it with the sausage knowing how essential it is for taste. In the meantime, the soup we had was hearty and comforting, and we really enjoyed it. (Yes, we added cheese to it later, which wasn't called for in the recipe). So, even though we modified it, I would still rate it a 5.
Rating: 5/5
Coming up next: Cambodia
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