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 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 […]

Meal 114: Mozambique

Wherever the Portuguese colonized, the exchange of ingredients and dishes was intense. Mozambique’s spicy grilled chicken spread throughout the empire, becoming beloved from Lisbon to Goa, while bread is still baked everywhere throughout the Southern African country. I was also struck by how, even though the country is halfway around the world, this was one of the easiest meals to shop for, as every ingredient is available at a standard American supermarket. This was our second Nosh at Laura’s parents’ place on Anderson Island […]

Meal 109: Mauritania

Writ large, Mauritania is where two larger regions converge in the far west of the African continent. The north is the southwesternmost portion of the Maghreb, bordering Algeria and the disputed Western Sahara which is occupied by Morocco. The south is where the Sahel, the semi-arid strip south of the Sahara but north of the rainforests of West Africa, meets the sea; it borders Mali and Senegal. The population, and thus the food, reflects this division. To generalize over the complexities, it’s people […]

Meal 108: Mauritius

What happens when an uninhabited tropical island in the Indian Ocean suddenly gets people of various backgrounds showing up? Well, aside from other things including the extinction of the dodo, a complex and delicious cuisine emerged in Mauritius. French, Indian, and Chinese cuisines, plus rich soils, waters, and a longstanding sugarcane industry, make for an abundant cuisine whose variety far outpaces the island’s modest population. Mauritians are also enthusiastic about their cuisine to the extent that there are a lot […]

Meal 105: Mali

Mali sits squarely in the Sahel, the semi-arid band between the Sahara Desert and the more tropical West African coast. It’s the original home of the peanut sauce stew found all over West Africa, while in the north you’ll find influences from across the desert. Our guests were Linda, David, Caitlin, Zoie, Amy, Nicole, David, Stephanie, and friend. Nicole and Stephanie did Peace Corps in Mali, as well as my friend Emily who was a huge help with the menu. Salade […]

Meal 102: Malawi

Malawi’s a landlocked country in southern Africa, hugging the lake with which it shares a name. And Laura’s sister’s husband just so happened to do Peace Corps there, so Scott provided some enthusiastic and thorough advice on what to cook. Joining us for the meal were Brett, Kaely, Lisa, Audrey, Elizabeth, Amy, and Jérémy and his French companions. Nali sauce Probably the single food item that other Africans will recognize from Malawi is this notoriously spicy chili sauce. While there’s a site in […]

Meal 101: Madagascar

The same geographic isolation that’s led to the lemurs and other unique fauna and flora for which most of us know this island, also meant that even though it’s not far on an absolute basis from where humankind emerged in East Africa, it wasn’t settled until around 2,000 years ago. And, improbably, those settlers were Austronesian, probably from Borneo, having crossed the Indian Ocean westward in canoes — in other words, from the same ethnic core as Hawaiians and even […]

Meal 97: Libya

After nearly four years, we’ve finally hit halfway! And how fitting to celebrate with a cuisine that’s a synthesis of several influences. Libya is a real culinary interface between Africa and the Mediterranean: stews over a ball of pounded dough definitely evoke many of the sub-Saharan meals we’ve had so far, while spice-heavy preparations of lamb have the influence of the Ottoman Empire all over them. There’s even a little legacy of the Italian occupation. For being a cuisine you hear […]

Meal 96: Liberia

This little slice of West Africa, internationally infamous for its brutal civil war and more recent Ebola crisis, has an unique origin story: it was founded by freed slaves who returned from the US.  (Note: A Liberian comments that this is the wrong way to portray it. To clarify I should say that the nation in its current political form was founded by those free slaves; indeed there were many people living there prior.) From what I can tell most of […]