Zimbabwe — Dobi (Spinach & Tomato with Peanut Butter sauce)

BM# 44: A-Z Cooking Series — Around the World in 30 days Country: Z for Zimbabwe Dish: Dobi (Spinach & Tomato with Peanut Butter sauce) We are moving on to the last and final letter Z and we are going to Zimbabwetoday. Zimbabwe is a landlocked country located in southern Africa, between Zambezi & Limpopo rivers. Zimbabwean cuisine is much like the other African countries. They rely on a few staple foods. Cornmeal is used to make porridge called sadza or isitshwala and is usually served with meat and vegetables. Rice, pasta and potato based foods also make up part…

Yemen — Carrot Rice

BM# 44: A-Z Cooking Series — Around the World in 30 days Country: Y for Yemen Dish: Yemeni Carrot Rice Today we are going to Yemen, an Arab country in Southwest Asia. We are only a day way from our final destination tomorrow and I can’t believe how fast the month passed. The first dish I made for Yemen was a colossal failure — the first and last failure in my entire A-Z International series. I was quite upset since I planned to make it at the very end and didn’t have enough time to remake it. So I picked…

Virgin Sangrita

Bobby Flay’s Sangrita had tequila in it, but I made a virgin version of it. It has just about all the tastes in it — it’s spicy, tangy, salty and sweet. I made just 2 servings, both for me. I was hoping to drink the second glass later, but my 2 year old really liked it and drank more than half from the second glass. The recipe calls for tomato juice, but I didn’t want to buy a whole bottle just for ½cup in this recipe. So I made my own tomato juice using tomato paste. This juice tastes much…

Xalapa (Mexico) — Vegetarian Mexican Brunch (Huevos Rancheros with Black beans)

BM# 44: A-Z Cooking Series — Around the World in 30 days Country: X for Xalapa — Mexico Dish: Vegetarian Mexican Brunch — Black bean Huevos Rancheros, Spicy Home Fries & Sangrita Today we are going to Xalapa, Mexico. Technically ther are no countries starting with X, so as a group it was decided that we pick a place that starts with X and then make a dish from that place or the country it belongs to. ‘X’ is the only alphabet that I didn’t have a country or dish planned. First I decided to a place in Spain, but…

Western Samoa — Poi (Banana Puddling)

BM# 44: A-Z Cooking Series — Around the World in 30 days Country: W for Western Samoa Dish: Poi (Banana Pudding) We are moving on to Western Samoa today. There are not too many countries starting with W and so I picked one from this list and cooked from it, not realizing until I started typing the post that is the former name for Samoa. Oh well, it is what it is now and I’m going with it!!!!!! Western Samoa/ Samoa is a country encompassing the western part of the Samoan Islands in the South Pacific Ocean. To be honest,…

Uganda — G-Nut Sauce (Ugandan Peanut Sauce with Chickpeas)

BM# 44: A-Z Cooking Series — Around the World in 30 days Country: U for Uganda Dish: G-Nut Sauce We are going to Ugandatoday. It is a landlocked country in East Africa. Ugandan cuisine is influenced by English, Arab, Asian and especially Indian cuisines. Main dishes are usually centered on a sauce or stew of groundnuts/ peanuts, beans or meat.The starch traditionally comes from Ugali (maize meal) in the North and East or Matoke (boiled and mashed green banana) in Central, or a Millet Ugali in the west. Many tribes in Uganda have their own specialty dish or delicacy. Many…

Turkish Kanefe/ Knafeh

Couple of my friends took me to a Turkish restaurant for my birthday this year. They ordered this crispy, flaky and sweet pastry and we were served a bubbling hot dessert that I used as a cake to blow the candle. The candle almost melted in the hot dessert. I was sold the minute I had my first bite — it was sweet, crunchy, creamy and absolutely delicious. I heard the name of the dish but it hardly registered in my brain because I was busy eating it. Then I saw Usha’s post for Knafeh and then I realized that…

Turkish Sarma — Stuffed Grape Leaves (Vegetarian recipe)

I had these stuffed grape leaves at my Turkish friend’s house for the first time. Her mom had brought grape leaves from Turkey and made these for us. I have never tasted anything like these before and really liked them. So when I was planning my Turkish menu, I wanted to give these a try too. I am lucky to have Turkish grocery stores very close to my house. So after a quick trip to the store, I was equipped with a big can of grape leaves. The stuffing/ filling is like tomato rice and is very flavorful and tasty…

Mücver — Turkish Zucchini Fritters

This is another dish that my friend suggested. I don’t remember eating this before, but she said it is a good dish that even my kids might like. She wasn’t wrong, even my picky son loved these fritters. Original recipe uses eggs to make the fritters, but I used egg replacer powder instead. The firtters turned out great even without the eggs, they turned out crispy and delicious. Check out the entire Turkish meal here.