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 115: Montenegro

While the language, culture, and some of the food of this little seaside country are definitely Slavic, the food of Montenegro evinces a strong Italian influence. It’s the consequence of centuries under Venetian rule and influence, plus the lingering effect of being a hop across the Adriatic from the boot of Italy. The result is a cuisine that is both high in milkfat but that also has a place for delicate flavors. Really, it was quite delicious. Ellenby Ellenby Ellenby […]

Meal 113: Mongolia

To get one thing out of the way: Mongolian barbecue isn’t Mongolian. It was invented in Taiwan. So we didn’t make that. Mongolia isn’t a good place for growing produce, so the cuisine barely has fruits or vegetables. For a bit of perspective, Mongolians following a traditional diet get their Vitamin C from organ meat, and at least one guidebook recommends that vegetarians bring whatever food they may need into the country. Instead, animals, especially sheep but also camels, yaks, […]

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 91: Kyrgyzstan

Kyrgyzstan is the very definition of landlocked. It’s farther than any other in the world from the sea, its rivers end in lakes rather than flowing toward the ocean. The vast majority of the country is situated over 5,000 feet, with massive mountain ranges covering most of its modest expanse. Yet the country hardly isolated: this land played host to part of the Silk Road, and several nomadic groups have called the area home. As with so many other countries, a land named for one […]

Meal 87: Kazakhstan

Between the Jordan and Kazakhstan meals, we moved across the country, to Portland, Oregon. We took a three month break while settling in to our new city and a new house, and I took advantage of the time to learn about a country I knew next to nothing about. Powell’s Books had exactly one book on the country, a travelogue entitled Apples Are From Kazakhstan. Thanks to the title, you’ve already learned one true fact about the country. In reading […]

Meal 86: Jordan

When you think of Middle Eastern food, you probably imagine hummus, tabbouli, falafel. While those foods are indeed popular throughout the region, they come from the Levant, essentially the region between the Mediterranean and the Euphrates which contains modern-day Syria, Lebanon, and Jordan, plus pieces of Iraq, Israel, and Palestine. (Incidentally, confusion about how to translate the Arabic word for this region, ash-Sham, is why the terrorist organization based in Syria is sometimes translated ISIS (where the second S is […]

Meal 83: Israel

One way to look at cuisine is the interface between what foods are available and the cultures of the people who live there. We get a fascinating case study in the foods of Israel, a young country in an ancient land, with most of its population zero to two generations removed from some other place, whether near or very far. Israeli food is very much not what we think of in the U.S. as “Jewish food,” for a few good reasons. I […]

Meal 82: Iraq

Look beyond the horrible news coming out of the country these days, or the past few decades — way, way beyond, because agriculture and civilization in the lands that now comprise Iraq goes back at least ten thousand years. The soils along the Tigris and Euphrates river are fertile and relatively moist, and the surrounding lands held forth wild grasses that became such staple grains as wheat and barley, and soon after domesticated animals, and writing, and even beer. The cuisine of Iraq has […]