Meal 126: Oman

Out of the 193 UN members, Oman’s the only one that begins with O. It sort of stands alone geopolitically, too. It’s a lot lower-key than its Middle East neighbors, with neither the flashiness of other sultanates, nor the strife of some neighbors. On the other hand, Oman has a rich history given its strategic position at the mouth of the Persian Gulf: its traders plied the Indian Ocean for centuries, and it wasn’t until the middle of the 20th […]

Meal 67: Ghana

When I asked for fermented cornflour at Owa Afrikan Market, the kindly shopkeeper replied, “Kenkey? Oh, that’s from Ghana. We’re a Nigerian store!” I didn’t have much better luck at Diaby African Market, which is run by shopkeepers from Cote d’Ivoire who are equally friendly but equally devoid of kenkey. Just as I’d begun to grow a bit fatigued of what seem to be a limited range of very common African staples — smoked fish, palm oil, cassava, yam, plantain, […]

Meal 22: Bosnia and Herzegovina

Upon stepping into the EuroMarket at 31st Street and 30th Road in Astoria — and residents of Queens wonder why we make fun of their street naming! — I was assaulted by the smell of smoke and meat, from bins labeled suho meso, which a quick search on my phone confirmed is Bosnian smoked, dried beef. I agonized for several minutes over whether to cram a kilo sack of Bosnian flour into my bag, and decided to go for it, since […]

Week 4: Andorra

Andorra’s cuisine is built around the sorts of things that go well in its high mountainous environment: meat and winter-hardy vegetables in stews. In other words, exactly the wrong thing for a humid New York summer. But the weather tried its best to comply: it’s been raining sheets all day. Precious little of neighboring France or Spain’s spectacular culinary traditions rubbed off on mountain-ringed Andorra over the centuries. The food is, dare I say it, pretty bland: you won’t find […]

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 […]