Week Eight- Jamaican Style

Jamaican Jerk Chicken is one of my favorite foods. This week I decided to make that paired with fried plantains and fresh pineapple. 

This week I was also able to interview Aryn Lee, a Jamaican who lives in my residence hall. 

Aryn’s parents are from different sides of the island, making the food she eats a mix of two regions. 

“At home in Jamaica [the food] is different because in some areas not everyone has access to the same ingredients,” she said. 

Jamaican food is typically full of spices, giving many dishes a distinct flavor. 

“Dishes aren’t always spicy but there’s always a lot of spices.” 

Pork, according to Aryn, is one of the most popular meats eaten in most parts of Jamaica. Despite Jamaica being an island, Aryn said that central Jamaica has less access to seafood than one might think.  Image


(Sorry for the iPhone quality, I didn’t have my camera on me today!)

Here are the Ingredients for the Jerk Chicken:

6 skinless, boneless chicken breast halves – cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 1/2 teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 1/2 cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped

I cooked it according to the instructions on All Recipes’ website:


Week Seven- Cooking Colombian

This week I’m making two dishes so stay tuned!

The first dish I made is a Colombian favorite, Arepas Rellenos con queso. It’s basically cornmeal and cheese, topped with an egg ( I also paired it with baked zucchini).



Colombian cuisine is a culmination of traditions from the Caribbean, pacific shoreline, jungle, mountains, and plains. Over time traditional colombian cooking has been influenced by Spanish, African, Arab, and Asian culture, making it extremely diverse. Ingredients in Colombian dishes vary by region. Arepas (corn cakes) are one of Colombia’s most popular appetizers and is often served as a breakfast food. Spiciness of dishes varies by relativity to the coastline; the closer you are to the shore the more likely your food will be spicy. Barbacoa is a popular dish in the Colombian mountains and plains as well as Tamales.

Ingredients for Arepas:

  • 1 egg, cooked
  • 2 cups pre cooked corn meal (masarepa)
  • 2 cups hot water
  • ¼ teaspoon salt
  • 2 tablespoon soft butter, divided
  • 12 slices mozzarella cheese

I prepared the Arepas according to the directions on this website:


Week Six- A taste of Northern Africa

I decided to experiment with Moroccan cuisine this week! I made Gremolata couscous- stuffed peppers to accompany cold roasted Moroccan Spiced Salmon. The dish was delicious, definitely my favorite so far. Image

Moroccan cuisine is very refined due to the country’s interaction and exchange with other cultures. Located on the Northwestern coast of Africa, Morocco has easy access to seafood, making it one of the most common meats served with food. Poultry, mutton, and beef are among the other common meal bases. Moroccan dishes are also commonly known for their spices, hence why the salmon recipe calls for so many. Couscous is one of Morocco’s most popular main dishes, and is served at most meals in Moroccan culture-another must-have in my Moroccan masterpiece.

Ingredients for the couscous-stuffed peppers:

85g couscous
2 tablespoons raisins
50ml hot vegetable stock
1 teaspoon honey
lemon juice
2 garlic cloves
small bunch flat-leaf parsley
150ml fat-free yogurt
2 tomatoes, roughly chopped
2 red peppers, hollowed

I cooked the peppers according to the directions on BBC Good Food’s website:

1 tbsp olive oilhttp://www.bbcgoodfood.com/recipes/11620/gremolata-couscousstuffed-peppers

Ingredients for the salmon:

3/4 teaspoon ground cinnamon
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon mustard powder
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
2 teaspoons sugar
1 1/2 lbs boneless, skin-on center-cut salmon fillets
1 tablespoon fresh lime juice

I cooked the salmon according to AllRecipies’ directions:



Week Five- Exploring cuisine of Southeast Asia


This week I made broiled tilapia with a coconut curry sauce and served it with brown rice. Not only was this my first time making Thai food, it was also my first time cooking fish; I’d say the dish was a complete success.

Seafood is a huge component of Thai cuisine, many people who live on the coast of Thailand make their livelihood through the seafood market. Flavor is also a large constituent in Thai cuisine; many recipes call for various spices, creating an aromatic component  to each dish. Thai cuisine also varies according to region, and each region tends to share correlations with surrounding areas. Some Thai dishes are also based from Indian and Laotian adaptations.


1 teaspoon dark sesame oil
2 teaspoons minced fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onion
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14 ounce) can light coconut milk
2 tablespoons cilantro
4  tilapia fillets
3 cups hot cooked white rice
1 lime

I used the directions from Food.com’s website:



Some other Thai dishes you may want to try:

  • Thai Spring Rolls


  • Pad Thai


  • Thai Pork with Peanut Sauce


  • Chicken Satay


  • Thai Tofu


  • Thai Cashew Chicken


  • Tom Yum Koong Soup


  • Red Curry Thai Shrimp


  • Thai Fish Cakes


  • Pad Se Eew


  • Gkai Kamin


Week Four- Experimenting with Brazilian street food


I decided to attempt Brazilian cuisine this week! Coxinha, a popular Brazilian street food, is essentially a chicken croquette. They turned out pretty well, not to mention they tasted delicious.

The cuisine of Brazil has been influenced by both European and African culture. Like many countries, the food of Brazil varies on a regional basis. Beef, chicken, and various types of seafood are common elements to many Brazilian dishes. Corn is also commonly used in Brazilian cooking as it is indigenous and easy to produce.


  • 1½ pounds chicken breasts ( I got mine pre-cooked from Publix)
  • 4-5 cups chicken broth
  • 1 carrot
  • 1 onion
  • 2 bay leaves
  • 3 tablespoons butter
  • 2 cloves garlic
  • 1 tablespoon lime juice
  • 1 8oz package of cream cheese, softened
  • 3 cups of flour
  • 2 eggs
  • 3 cups of very finely grated bread crumbs
  • Vegetable oil
  • Salt and pepper to taste


  • Add the carrot and one of the onions (cut in half) to a pot filled with chicken broth as well as the bay leaves.
  • Cook broth for 20 minutes, then strain and reserve broth.
  • Shred the chicken into very small pieces
  • Stir the softened cream cheese and lime juice into the shredded chicken.
  • Chop the second onion and the garlic. Sauté the onion and garlic in 3 tablespoons of butter until golden and soft.
  • Cooked onions and garlic to the chicken mixture and stir until everything is well mixed.
  • Bring the saved chicken broth to a boil in a saucepan, and gradually stir in the flour
  • Stir vigorously and cook for 2-3 minutes. Mixture will become a stiff dough. Remove from heat and chill in the refrigerator for 1 hour.
  • To shape the coxinhas, take a piece of the dough about the size of a golf ball with floured hands. Roll it into a ball, then hollow out the middle for the filling.
  • Press a golfball size (about 1½ tablespoons) piece of the chicken filling inside the ball of dough, and press the dough closed around the filling.
  • Whisk the eggs together in a bowl. Place the bread crumbs in a shallow pan and season with salt and pepper.
  • Roll the coxinhas in the egg, then in the breadcrumbs to coat. Chill the breaded coxinhas for 30 minutes.
  • Fill a pot with enough oil to cover the coxinhas. Heat the oil on the highest stove setting. Fry the coxinhas until deep golden brown.


Some other Brazilian dishes you may want to try:



Empadinhas de Palmito










Moqueca de Peixe




Pao de Queijo


Week Three- An attempt at the food of France

This week I chose to attempt Flamiche, a puffy cake-like pastry with artichokes and cheese.

Unfortunately, it didn’t turn out as well as I hoped it would, but it still tasted like the real thing.

The cuisine of France has adapted over time. Originally heavily influenced by Italian culture, France has now developed its own indigenous flare to cooking. Cheese is a large component of French cuisine, hence why I used it in this week’s dish. French cuisine is well known for its rich sauces,  which can be based off a variety of things. A common French meal consists of three courses, however I only had the energy (and time!) for one.


  • 10½oz all-butter puff pastry
  • 1oz butter
  • 2 tablespoons olive oil
  • 3½oz mixed mushrooms, preferably wild, torn or sliced
  • 2 leeks, washed and sliced
  • 5½oz chargrilled artichoke hearts (drained weight), sliced
  • 3½oz gruyère (usually made with vegetarian-friendly rennet), coarsely grated
  • 4 tablespoons crème fraîche
  • 1 large egg, lightly beaten, plus 1 yolk
  • 1 teaspoon chopped sage plus 6 whole leaves


  • Roll out the pastry on a sheet of non-stick baking paper
  • Cut out 12in circle, transfer the pastry on its paper to a baking-sheet, place in fridge
  • Preheat the oven 400°F
  • Melt half the butter and half of the olive oil in a saucepan over a high heat.
  • Add the mushrooms, stirring occasionally, for a few minutes until golden, tip out into a large bowl.
  • Reduce stove heat.
  • Melt remaining butter in the pan and add the leeks and salt (to taste).
  • Cover the pan with lid and cook for 10 to 15 minutes
  • Add the artichokes and three quarters of the cheese to mushrooms
  • Beat the crème fraîche, beaten egg, nutmeg and chopped sage, and pour over the leek mixture.
  • Spread over the pastry
  • Scatter with the remaining gruyère, brush the border sparingly with the egg yolk.
  • Coat the sage leaves with the remaining oil and press on top.
  • Bake for 35 minutes, until golden brown and crisp.



Here are some other French dishes you may want to try:

Confit de canard


Salade nicoise




Tarte tatin


Chocolate souffle






Moules Frites






Week Two- A taste of Germany

Karttofelpuffer with gurkensalat, topped with berry sauce

Karttofelpuffer with gurkensalat, topped with berry sauce.

This week I decided to pay homage to my heritage by attempting to create a German meal. I don’t have an affinity for schnitzel or bratwurst so  I chose a simple recipe from home: gurkensalat (cucumber salad) with karttofelpuffer (potato cakes).

Having been to Germany, I can attest to the fact that potatoes are used in almost everything. Coming from a German household, i grew up accustomed to eating German meals quite often. German meals are typically very hearty and consist of few fruits due to the country’s climate. Pork, beef, and poultry are most commonly consumed and meats like rabbit can also be found in certain regions of the country. In the north, certain species of fish are also commonly eaten such as pike and carp. In my opinion, mustard is probably the only “spice” you’ll ever get out of German food, usually dishes are fairly mild.

Ingredients for karttofelpuffer:

  • 2 medium potatoes
  • 1 small onion
  • 2 eggs, whisked
  • 1/2 cup of flour
  • 1 teaspoon of salt
  • pure canola oil

Directions for karttofelpuffer:

  • Chop potatoes and onion into tiny pieces, set aside
  • Combine eggs, flour, and salt in a small bowl, stir
  • Pour oil into frying pan over medium heat
  • Mix potato/onion mixture with egg/flour/salt mixture
  • Using a 1/2 measuring cup, scoop some potato onion mixture into frying pan and flatten it into a pancake
  • Cook the cakes for 1.5 minutes on both side taking care not to separate the mixture
  • Remove from stove and serve immediately

Ingredients for gurkensalat:

  • 1 large cucumber, peeled
  • 3 tablespoons of apple cider vinegar
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • a sprinkle of pepper (to taste)
  • 1/2 cup of sour cream

Directions for gurkensalat:

  • Slice cucumber thinly
  • Combine vinegar, sugar, salt, and sour cream
  • Mix cucumber and vinegar mixture until watery
  • Marinate for about 15 minutes
  • Drain liquid
  • Sprinkle pepper over cucumbers and serve

Some other German dishes you may want to try:

  • Apfelstrudel
  • Eintopf
  • Kasespatzle
  • Rote grutze
  • Sauerbraten
  • Brezel
  • Schwarzwalder Kirschtorte
  • Schnitzel
  • Wurst


Week One- Revisiting India/ Welcome!

Welcome to Around The World in 80 dishes! I’ll be making a dish once per  week for eight weeks; the dishes will be from various parts of the globe giving you all a taste of the world. Stay tuned for more dishes, but for now here is my first!

Curry chicken over a bed of white rice, garnished with banana.

Curry chicken over a bed of white rice, garnished with banana.

I’ve never considered myself domestic by any means; up until today I had never independently cooked something that didn’t have the words “Ready to Eat in 3 Minutes or Less” emblazoned across the package.

For my first endeavor, I decided to try making Indian cuisine, a personal favorite.

A dish that requires little prep time and minimal cooking experience, Curry Chicken is actually much easier to make than one might expect. My roommates approve.

In 2013 I spent the majority of my summer traveling through India. From my experience, the cuisine of India is vast and unlike that of any other country. Not only does Indian food vary by region, it also varies according to culture and religion. As cows are considered sacred to their religion, many Hindu Indians are vegetarians, however it is not uncommon to come across an Indian who will eat chicken. In southern parts of India dishes are filled with spices such as curry and ginger. As you travel further north you will realize that dishes become more hearty. The harsh climate of Northern India requires many food ingredients to be storable for long periods of time. Lentils are extremely common, as well as Naan bread, which requires few ingredients and little preparation. Rice is served at every meal in most parts of India.

My ingredients:

  • 1/2 rotisserie chicken
  • 1 cup of white rice (I would have secretly preferred basmati rice)
  • 1 yellow onion, chopped
  • 2 teaspoons of curry powder
  • 1/2 cup of plain yogurt
  • 3/4 cup of heavy cream
  • 1 pinch of salt
  • 1 tablespoon of olive oil
  • 1 can of diced tomatoes


  • Cook rice according to package directions and place aside
  • Heat oil in small pan over medium heat, add onions and cook for 7 minutes
  • Pour in curry powder and stir for 1 minute
  • Lower stove temperature and add cream, yogurt, tomato, and salt.  Simmer for 3 minutes
  • Serve chicken, rice, and sauce together.


Some other Indian dishes you may find worth trying:

  •  Butter Chicken – Chicken marinated overnight in yogurt and spice mixture, cooked with a special Makhani sauce made of Butter, tomato puree and various spices.
  •  Palak paneer – A popular vegetarian dish consisting of Palak (spinach) and Paneer (cottage cheese) in a curry sauce.
  • Chole-Bhature – Is a combination of Chole (spicy chick peas) and fried Indian bread called Bhatoora (made of maida flour).
  • Dal makhani –Lentils and beans traditionally cooked in a tangy masala with dollops of fresh cream added to give the rich finishing touch. My personal favorite.
  • Aloo gobi– Is a dry Indian dish made with potatoes, cauliflower and Indian spices.
  • Biryani ( veg & non Veg) – A set of rice based food made with spices, rice (usually basmati) and meat, fish, eggs or vegetables.
  • VindalooA gravy curry dish of Lamb goat or other meats.
  • IdliDosaVada– Indian breakfast made of fermented black lentils (de-husked) and rice accompanied with sambar (a vegetable stew or chowder based made with toor dal and tamarind).
  • Malai Kofta – Malai refers to cream and the kofta are deep fried veggie balls together blend in a creamy Indian saucy curry.