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 110: Mexico

Just like other great cuisines like Chinese and French, there’s plenty of regional variety in Mexico’s food. And just like rice with Chinese and bread with French food, there’s a ubiquitous starch tying it all together, in this case tortillas. This meal’s menu is an attempt at a sample of regional foods, all while trying to get good variety at the table. From the oven-baked, olivey-sauced huachinango a la veracruzana representing the Caribbean coast’s fish and heavy colonial influence, to the annatto-coated […]

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 100: Luxembourg

Food from this little Grand Duchy bordering Belgium, France, and Germany is for sure Germanic, with pork and potatoes, but also with a surprisingly strong showing from fresh beans. It’s also one of the most northerly wine-growing areas in Europe — just about all of which is white — and we Noshers bring our A-game when wine is culturally appropriate. Or preserved meats. For a relatively simple meal from a little country, Luxembourg turned out to be a big occasion! It […]

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 88: Kenya

We’ve already enjoyed three meals from the Horn of Africa, but it’s taken us until the K’s to start into East Africa proper. It looks a whole lot more like Central African, though I’m happy and relieved to report that we found it quite a bit tastier. As with so many former colonial countries, the borders of Kenya arbitrarily threw a bunch of tribes together. Accordingly, there’s not exactly a national cuisine as such, but there are a few dishes that […]

Meal 79: Iran

We say that with a Nosh we aim to cook a meal appropriate for a special moment or celebration, so it’s great fortune when the calendar aligns with a festival — and even greater when it’s the biggest of the year in the country. Persians have been celebrating Nowruz, the festival of the spring equinox, for millennia, and specific foods play a central (and delicious!) part of the rituals. Nowruz felt to me somewhere between Passover and Thanksgiving, a holiday tightly […]

Meal 72: Haiti

Have you ever pondered what would have happened if something went differently at a given point in history? Compared with the rest of the Western Hemisphere, Haiti is sort of a real-life example of contrarian history. The crux is a slave revolt against French colonial masters that, incredibly, led to independence in 1804. The slave system was ruthless and required a constant influx of slaves, which had the silver-lining consequence of a strong syncretic culture quickly developing that combined French […]