Global Cuisine: Edition 3

If you’re currently in an interracial/interethnic relationship, or you are planning on becoming KolorBlind, one of the issues you’ll face in your relationship is the adaptation to different cuisines. This is particularly true, if your significant other is from a different culture/nationality. Part of being KolorBlind is keeping an open mind to different cultures, looks and languages. Once you can wrap your mind around the fact that you too would be considered ‘different’ or ‘weird’ in their country/culture, I think you’ll begin to accept your partner’s culture a lot more.

One of the first steps to stepping across the line, is learning a new language or in this case acclimating yourself to a new dish. If you and your significant other are not able to agree on whose dish should be prepared, then consider incorporating some of these dishes into your weekly menu.

I did not prepare any of these dishes! Browse through the dishes in this post and look up the recipes online. If you’re lucky you might even find a restaurant near you that offers some of these dishes. Go venturing with your significant other. There’s nothing more fun that going food tasting with the one you love. Global Cuisine – even food is KolorBlind! III


Japan – Sashimi (consists of different kinds of fresh seafood sometimes meat served raw in the Japanese cuisine. Sashimi, while similar to sushi, is distinct for its absence of vinigered rice.)

Cyprus – Souvla (It consists of large pieces of meat cooked on a long skewer over a charcoal barbecue)


Egypt – Konafah (sweet made of a very thin noodle-like pastry. Konafah is made by drizzling long rows of the thin noodles in their liquid state on a hot plate until they become dry and more rigid. The now-rigid noodles are then mixed with butter or oil and wrapped around a filling made out of nuts, whipped cream or both. It is baked and presented with a fruit syrup on top.)Konafa456Mouz

Botswana – Seswaa (a simple dish of beef slowly simmered, then pounded with salt and served over corn mush or with rice).

North America

Buffalo Wings ( a chicken wing section (drumette or flat) that is traditionally deep-fried unbreaded and then coated in sauce.)

Gumbo (Gumbo is a stew or soup that probably originated in southern Louisiana during the 18th century. It typically consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and seasoning vegetables, which can include celery, bell peppers, and onions. The dish combines ingredients and culinary practices of several cultures, including French, Spanish, German, West African, and Choctaw. Gumbo may have been based on traditional West African or native dishes, or may be a derivation of the French dish bouillabaisse.)

South America 

Suriname – Pom (Chicken stew in a taro crust – Surinameseshepherd’s pie)

Guyana – Duff (duff is a dumpling, that is generally served as an accompaniment to something fried such, as salt fish or smoked herring).

Central America

Panama – Hojaldras (Panamanian fried bread or doughnuts. Their two primary ingredients include milk and white flour and are usually served for breakfast with fried eggs and a side of breakfast meat.)

Belize – Garnaches (These are garnaches – crispy fried flat corn circles, with toppings usually consisting of refried beans, salsa, onions and cheese).


Belgium – Belgium Waffles with ijssalon vanhecke (belgian chocolate)

Ireland – Suckling Pig Crubeens, Peas and Carrots (braised pig’s feet and vegetables) 

Australia/New Zealand

Australia – Australian Meat Pie (hand-sized meat pie containing largely diced or minced meat and gravy, sometimes with onion, mushrooms, or cheese)

New Zealand – Kumara Chips (New Zealand Sweet Potato Chips)

Until the next time we explore food from around the world, eat, pray and love.


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