Meal 125: Niger

Niger is Nigeria’s much lesser known northern neighbor. To reduce the inevitable confusion, its English pronunciation imitates the French: nee-ZHEHR, and the demonym is Nigerien, with only that second E providing the needed distinction. It’s a Sahel nation, meaning it’s in the transition zone between the Sahara and the tropical West African coast. Mercy Corps, our fundraising beneficiary, does a lot of work in Niger, including both emergency food relief and helping farmers improve their long-term resilience. Joining us for […]

Meal 124: Nigeria

For our first ever Nosh in LA, a very Portland thing happened: it started raining while we were barbecuing. It wasn’t too hard, and it actually made standing near the glowing coals really pleasant. And who knows, maybe that extra bit of moisture helped the beef suya skewers turn out as well as they did. Nigeria is by far Africa’s most populous country, ranked #7 in the world at 192 million — with a median age of eighteen and the highest growth […]

Meal 123: Nicaragua

I try not to knock the countries whose food we cook, but I have to admit I’ve generally found Central American food to be pretty boring. The Nicaraguan food we cooked mostly fits the pattern, with one huge exception: enormous, overloaded, rich nacatamales. The variety of ingredients, from raisins to olives to rice to pork, is so enshrined in each family’s recipe that it’s like canon; as one fourth-generation nacatamal vendor put it, “We don’t innovate. We make everything step-by-step the way […]

Meal 122: New Zealand

A little over two years ago, when our now-good-friend Deena did an NPR piece about United Noshes, someone in New Zealand noticed and I did a phone interview on Radio NZ. I promised that when we got to their country, I’d get back in touch. And I did! We did a fun bit where they had listeners send in advice through social media of what to cook, which we chatted through live on the radio. So what do Kiwis eat? Well, lamb, […]

Meal 120: Nauru

If you’ve heard of Nauru, it’s likely because of the refugee detention center that Australia operates there. It’s just about the only thing going on economically there, since the decline of the phosphate mines that briefly made the country the richest in the world per capita in the 70s. It’s a strange and sad story, in which a small population decides to turn over most of the island to mining bat guano, making everyone on the island instantly wealthy with no reason to […]

Meal 121: The Netherlands

What good fortune that the Netherlands arrived right at Christmastime! I love it when there’s a seasonal connection for the meal, and better yet when it matches our own weather: the Dutch kerstfeest is definitely designed to keep you warm and well-fed while also bringing the cheer. Also, I just realized, every bit of food was soft, save for the lettuce garnish on the shrimp cocktail. Our guests for the festive evening were Kale, Rachael, Elena, Michael, Haley, Chelsea, and Al.   Garnalencocktail […]

Meal 119: Nepal

The core of Nepalese food can be summed up in one very simply named dish: daal bhat, meaning “legumes [and] rice.” Along with tarkari — a spiced dish we’d probably call a curry — and achar (pickles), this is the dish that many people in Nepal eat pretty much every single day. Fortunately, there’s variety to be found in the type and preparation of the dal and the tarkari, and a wide variety of achars can bring all sorts of flavors. Characteristically, I tried to […]

Meal 118: Namibia

Namibia is a dry place. Most of it is desert, the best-known of which being the Kalahari, with a little strip classified as “semi-arid.” In such an environment, few vegetables grow, so for thousands of years people living in this part of the world have relied on animals to turn meager grasses and shrubs into edible food. Accordingly, everyone, including the poor, makes meat a large portion of their diet, so naturally this meal featured meat in several forms.  It was hard […]

Meal 117: Myanmar

Burmese food is intense. Funky, fiery, crunchy, soupy, tangy, herby…a full meal is a real workout for your palate. It bears some resemblance to Thai food, but with more crispy bits, more turmeric, and a lot more fermentation. It’s also a good amount of work to prepare! A birthday gift of an outdoor street-vendor-style wok was extremely well timed, as there were several smelly, splattery things to be fried up. I’m never going to claim my cooking is authentic, but […]

Meal 116: Morocco

I love spices. I love meats cooked with sweet flavors. I love Moroccan food. This was one of our very most anticipated meals, and I went pretty overboard with all the dishes and condiments. But with all the meats and flavors, how could I have cut back? The house smelled fantastic, we all got super full, and there was so much food going on that I even left one whole dish uncooked to be enjoyed later. Thank goodness for mint […]