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.
China – Teow (Stir-Fried Rice Vermicelli with Black Pepper and Chinese Chives)
It’s not hard to love North Indian saag paneer—meltingly soft spinach strewn with chunks of mild paneer, or fresh cheese—especially when scooped up with hot flatbread.
Saag just means greens in Hindi, and though spinach is usually used in the U.S., in India saag paneer is also made with mustard, collard, fenugreek, or beet greens, and even amaranth or purslane. Click here for the recipe.
Ethiopia – Doro Wot (Ethiopian Chicken Stew)
Nigeria – Fried Yam with Egg Omelette
White yam is a staple food in West Africa. It’s part of the potato family but has a stronger coating (skin). It cannot be eaten with its skin on, unlike potato. However, its bland flavor allows it to be paired with almost any side item. In Nigeria, it is most enjoyed with fried egg or stew. Click here for the recipe.
Germany – Schnitzel à la Holstein
Oh, the many variations on the schnitzel theme. There’s the basic wiener schnitzel—a veal cutlet pounded tender, breaded, and fried—found, with different regional flourishes, throughout central and northern Europe. This revamp was cooked up in the late 19th century at the Berlin restaurant Borschardt, to please the palate of one Friedrich von Holstein.
The crisp-fried veal topped with luscious egg and salty anchovies and capers is a brilliant study in contrasting flavors and textures. Click here for the recipe.
Italy – Cacciucco (Tuscan Seafood Stew)
Britain – Nigel Barker‘s Apple Crumble Pie
Austria – Goulasch with Spaetzle
Canada – Poutine (French Fries with Gravy and Cheese Curds)
New York – Buffalo Wings
For residents of Buffalo, New York, true Buffalo wings come only from Frank and Teressa’s Anchor Bar, where owner Teressa Bellissimo invented the dish in 1964. There, wings are fried, then tossed in a combination of melted margarine and hot sauce.
Today, the Anchor Bar serves 2,000 pounds of wings each day. Click here for the recipe.
Venezuela – Yuca Hervida (Boiled Yuca)
Yuca is as essential to the millions who live in the tropical lowlands of South America as corn is to the people of Central America and Mexico. When encountering the tuber, most Americans don’t know where to begin. Click here for the recipe.
Brazil – Brazilian Salt Cod Stew
Salt cod is a staple in South America, the Caribbean, and Europe. This recipe comes from Neide Rigo, a Brazilian food blogger. Click her for the recipe.
Australia – Chicken Terrine with Macadamia Nuts
This recipe is based on a terrine created by Brisbane chef Philip Johnson. Click here for the recipe.
New Zealand – Zucchini Tart with Feta
New Zealander Lynne Curry, who provided this recipe, serves this tart by the slice from her stand at the Matakana farmers’ market. Click here for the recipe.
Caribbean Oxtail Stew
Colonial Philadelphia, with its busy waterfront, was well influenced by trade from points south. Among the most famous Caribbean culinary imports was pepper pot.
The rich, spicy stew of beef, pork, root vegetables, and greens became a staple in Philly, where West Indian hawkers advertised it with cries of “pepper pot, smoking hot!” Today, at City Tavern, a colonial-style saloon, this version is served. Click here for the recipe.
- Global Cuisine: Edition 5 (kolorblindmag.com)
- How to Order Indian Food (apartmentguide.com)
- Make Ultimate Buffalo Wings (foxnews.com)
- Saag Paneer (uncmfa.wordpress.com)
- How to Cook Veal (answers.com)
- The Knockoff Economy: Copying and Creativity in Cuisine (volokh.com)
- 16 Deep-Fried Recipes: Corn dogs, funnel cake, donuts and more fair food | Babble (babble.com)