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 43: DPR Korea

Nothing about making a North Korean meal is easy. First of all, it’s even hard to find someone¬†from North Korea to talk to: estimates say that only 14,000 people have managed to escape the totalitarian state in the 59 years since the end of the Korean War, and there’s virtually zero Internet access within the country. Secondly, except for a particular noodle dish, most (South) Koreans aren’t really aware of which of the foods they eat originated across the DMZ. […]

Meal 40: Congo

The larger better-known of the two countries named after the Congo River is the Democratic Republic of Congo, the former Zaire and previously a Belgian colony, but that shows up in the D’s. This meal is from the north side of the river, the Republic of Congo, the former French colony, sometimes known as Congo-Brazzaville after its capital. Anyway, as you might imagine, it’s a bit tricky to find what’s distinctively from this country as opposed to its cross-river sibling, […]

Meal 24: Brazil

Brazil is a hugely diverse country both geographically and demographically. Well, first, it’s just huge, ranking #5 for both land area and population. The geography spans from the depths of the Amazon jungle to tropical shores (over 4,500 miles’ worth!) to temperate cattle-grazing lands. Its people come from all over, and of course brought their foods with them: Africans brought palm oil and okra, Europeans contributed pastry and cattle, the local lands provide manioc and all manner of fruit. (Also, […]

Week 3: Algeria

Another “A” country, another meal with lamb and eggplant. But Algerian food does have a distinguishing aspect: couscous. My obsession for the week was figuring out how to go about finding a couscousi√®re, the specialized two-part pot: a voluptuous lower chamber for the stew, and a upper chamber with perforations on the bottom to allow steam through. Apparently, this is an extremely fuel-efficient method of cooking, since the same fire cooks both the stew and the starch. I ended up […]

Week 2: Albania

A nation’s food is quite often a reflection of its geographic and historical circumstances. In Albania’s case, it’s across the Adriatic from Italy, not far from Greece, and was a part of the Ottoman Empire for centuries. Hence: yogurt, peppers, lamb, and a hell of a lot of olive oil. (See the shopping list, which doesn’t include the gallon of olive oil I bought later.) But of course, each country adds its own twist. In the case of Albania, it’s […]