Global Cuisine: Edition 9

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.


Central America – Asaltado Vegetariano (Stir-Fried Vegetable Sandwich)

The mayonnaise-based sauce in this hearty vegetable and cheese sandwich from Pasquale Hermanos, chef Gastón Acurio‘s chain of sandwich shops based in Lima, Peru, is flavored with ground fresh rocoto, a spicy South American chile.

This recipe first appeared in our April 2011 special Sandwich Issue with the article Chef’s Special. Click here for the recipe. Asaltado Vegetariano

South America – Pão de Queijo

If you can’t find sour tapioca starch to make this Brazilian cheese bread, sweet tapioca starch will yield equally delicious results. This recipe appeared in our March 2011 issue as a part of Dorothy Irwin’s profile on cassava, Taking Root. Click here for the recipe. Pao De Queijo


USA – Mango Bread

This loaf cake recipe can be updated with the changing seasons: Substitute dates for mango when they aren’t available. This recipe first appeared in our Jan/Feb 2013 issue along with Victoria Pesce Elliott’s article Parcel-Post Food Gifts. Click here for the recipe. Mango Bread

USA – Hoppin’ John Soup

This humble dish of black-eyed peas and rice makes good use of leftover ham scraps. Click here for the recipe. Hoppin John soup

Mexico – Sopa de Tortilla (Tortilla Soup)

This inventive take on tortilla soup from celebrated Mexican chef Martha Ortiz is garnished with silky goat cheese and crispy pork rinds. This recipe first appeared in our Jan/Feb 2013 issue along with Nicholas Gill’s article Dulce Patria. Click here for the recipe. Sopa de Tortilla


Spain – Iberico Pork Tenderloin with Charred Red Pepper Sauce

An easy charred red pepper sauce inspired by romesco, a popular Spanish sauce, is the perfect accompaniment to seared or grilled meats, such as Iberico pork tenderloin. Iberico pork tenderloin is best cooked to a rosy pink medium-rare with the 3/2/1 approach: Sear for 3 minutes on one side, 2 minutes on the other, and finish for 1 minute in the oven. Click here for the recipe. Iberico Pork Tenderloin with Charred Red Pepper

France – Deep-Fried Cardoons

Much-loved in Italy and France, fried cardoons are among author Mireille Johnston‘s favorite dishes. Click here for the recipe. deep fried cardoons


Japan – Spicy Shoyu Ramen

If you don’t (or can’t) eat spicy food like myself, don’t panic yet. This amount of spiciness is “endurable” for people who cannot tolerable spicy food, even me. If you prefer no spicy taste at all for yourself or young children, you can use regular chili bean paste (doubanjiang) and not spicy chili bean paste (la doubanjiang).

Of course, if you like it more spicy, please increase the amount based on your personal preference. Click here for the recipe. Spicy Shoyu Ramen

Taiwan – Hong Shao Niu Rou Mian (Taiwanese Beef Noodle Soup)

The recipe for this soup is based on one from Taipei’s Yong Kang Beef Noodle shop. Click here for the recipe. Hong Shao Niu Rou Mian

Thailand – Thai Red Curry with Roasted Duck

For the best results when you’re making this sweet and spicy dish, ask the counter person at your local Chinese market to cut the roasted duck into pieces. We recommend using the Mae Ploy brand of canned coconut milk; its high fat content makes for a rich and luxurious curry. Click here for the recipe.Thai Red Curry with Roasted Duck

North India – Rajma (Indian Kidney Bean Masala Stew)

The beans in this classic Punjabi dish can be cooked without a pressure cooker, but allow for an extra hour of cooking time. Serve with flatbread or rice. This recipe first appeared in our Jan/Feb 2013 issue along with Nidhi Chaudhry’s article Pressure Cooker. Click here for the recipe. Rajma Kidney Bean Masala Stew


Haiti – Soup Joumou

This savory pumpkin soup is typically served in Haiti on January 1, the anniversary of Haiti’s liberation from France. It is said that the soup was once a delicacy reserved for white masters but forbidden to the slaves who cooked it.

After Independence, Haitians took to eating it to celebrate the world’s first and only successful slave revolution resulting in an independent nation. Click here for the recipe. Soup Joumou

Jamaica – Curried Chicken

Bathed in fragrant curry- and ginger-infused coconut milk, this stew is a popular breakfast dish at Kingston cafés. This recipe first appeared in our November 2011 issue along with Betsy Andrews’s story Good Morning, Jamaica. Click here for the recipe. Curried Chicken

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

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