Global Cuisine: Edition 6

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)

A delicious Chinese dish with a western twist. Click here for the recipe.stir fry vermicelli

India – Saag Paneer (Spinach with Fresh Indian Cheese)

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.saag paneer


Ethiopia – Doro Wot (Ethiopian Chicken Stew)

I was taught to cook doro wot, the long-cooking Ethiopian braised chicken dish, by a friend in Addis Ababa. First, we sweated onions in nit’r qibe (spiced butter) for nearly an hour. Then we added the chicken thighs and legs, the fantastic Berbere spices (a vibrant blend including chile, garlic, and ginger), and white meat to the pot, and waited some more.
The stock went in last, and while that simmered, we boiled and peeled eggs, adding them just before serving. Now, when my wife’s sisters come to town, the first thing we do together is prepare doro wot, and that’s probably my favorite occasion on which to make this dish. It gives us plenty of time to catch up. —Marcus Samuelsson, author of Yes, Chef(Random House, 2012). Click here for the recipe.
Doro Wot

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. yam with fried eggs

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.schnitzel al holstein


Italy – Cacciucco (Tuscan Seafood Stew)

This Tuscan soup traditionally uses fish considered “bottom of the boat”—those left behind after more valuable fish have sold. The base is octopus, squid, tomatoes, wine, garlic, sage, and dried red chiles; other fish are added at the end of cooking, before the soup is served over garlic-rubbed bread. —Emily Wise Miller, from “Livorno’s Pride” (April 2008). Click here for the recipe.
tuscan seafood stew

Britain – Nigel Barker‘s Apple Crumble Pie

Nigel Barker is not only known as a former model, photographer and former judge on America’s Next Top Model, but he also cooks. The other day, he share his mother’s famous Apple Crumble Pie recipe. Click here for the recipe.
apple crumble pie

Austria – Goulasch with Spaetzle

“This is a recipe I enjoyed growing up. It’s a delicious and hearthy Austrian delicacy even though the dish originated from Hungary. The texture of the Spaetzle is so smooth, it almost melts in your mouth and the meat whether beef or veal is very tender. I was so glad when I saw chef Wolfgang Puck post a picture online the other day that I had to share it” – Princess. Click here for the recipe.Goulasch with spaetzle


Canada – Poutine (French Fries with Gravy and Cheese Curds)

The province’s gastronomic achievements may reach dizzying heights, but Quebec may forever be known as the place where poutine began. An unabashedly savory collage of french-fried potatoes, beef gravy, and squeaky-fresh cheese curds, it’s perhaps the ultimate late-night snack.
This recipes comes to us from Toronto, Ontario native and kitchen assistant Anne-Marie White. Click here for the recipe.

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.buffalo wings


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.Yucca Hervida

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.Salt Cod Stew


Australia – Chicken Terrine with Macadamia Nuts

This recipe is based on a terrine created by Brisbane chef Philip Johnson. Click here for the recipe.Chicken terrine with macademia nuts

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. zucchini tart with feta


Caribbean Oxtail Stew

You know it’s a real traditional meal in the English-speaking Caribbean when you are presented with a dish of fragrant oxtail stew. The slow-cooked dish is always dense with flavor and “more-ish,” meaning a second helping is the norm. Typically, it’s seasoned with browning, a sauce prepared using a burned-sugar technique that imparts a hint of caramelized flavor.
I suspect (as do others) that, during the plantation era, tails were leftovers after slaughter and given to the enslaved. Today though, for anyone from the Caribbean, oxtail stew means family, friends, and home. —Jessica B. Harris, author of High on the Hog (Bloomsbury, 2011). Click here for the recipe. 
carribbean oxtail

Pepper Pot

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. Pepper pot

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


9 thoughts on “Global Cuisine: Edition 6

  1. I just want to reach into my monitor and help myself to a plate. Looks good. I’m not sure which I would choose as my favorite dish though.

  2. Pingback: Global Cuisine: Edition 7 | KolorBlind Mag

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