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Dessert edition!

Guinea-Bissau is represented by Raivas (Cinnamon Cookies). Made for dunking, we tried them with a matcha latte, hot chocolate, and coffee. They were delicious and all 18 disappeared instantly! Like a softer version of biscotti. Very tasty. I made half in the traditional random squiggles and half like breadsticks.


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Guinea-Bissau is represented by Abacate Recheado Com Atum (Tuna Stuffed Avocados). This was delicious. It felt spring-like. Simple and refreshing. Both recipes for Guinea-Bissau highlight the impact of Portuguese colonial history on the culinary traditions!

Up next, Guyana!

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Food Adventures Continue!

Dessert edition!

Guinea is represented by Jus de Bissap (Bissap, a sorrel and mint drink with strawberry and vanilla syrup). I got to make strawberry syrup and vanilla syrup for this and everything smells amazing! I love seeing the different variations on this drink in different countries. This one was beautifully fragrant!

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Guinea is represented by Bouille (sweet Guinean cornmeal porridge). Simple, quick, and tasty. I will be adding lemon juice to my polenta from now on!

Up next, Guinea-Bissau!

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Food Adventures Continue!

Dessert edition!

Grenada is represented by Cocoa tea. Living up to the name “Spice Island”, this tea is so fragrant. Beautiful way to finish the meal. Perfect for chilly mornings! Absolutely lovely.

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Grenada is represented by Grenadian Fry Bake and Saltfish Souse. Amazing how something so far from ‘home’ feels so familiar. Fry Bake is so similar to Toutons that I had to have one with molasses! I think I may have a new Touton recipe! Some recipes land just right and immediately become part of rotation (I made El Salvador’s Sopa de Gallina again yesterday). This is one of those recipes! The molasses that is traditionally had with Toutons, comes from the Caribbean. The salt fish that is used to make Souce has historically come from Newfoundland! For this recipe, from Newfoundland too, as I had some that I brought back from my last trip to the Rock. So good. No leftovers!

Up next, Guatemala!

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Dessert Edition!

Greece is represented by Kokakia, Greek Mini Cream Puff Cakes. I missed the mini part. These were huge but delicious! The pastry cream was not as stiff as I would like – my experiments with alternatives to corn starch are still evolving – but so good. The recipe was so huge, I also made a cake with the excess batter.

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Greece is represented by Greek Chicken Souvlaki. I love the marinade for the chicken. So good. Simple, delicious, fresh. I really enjoyed this meal.

Up next, Grenada!

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Food Adventures Continue!

Dessert edition!

Germany is represented by German Pancakes (Pfannkuchen). Somewhere between a Dutch baby and a crepe, these were a lovely sweet treat. Served with a very quick blueberry jam. Delicious!
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Germany is represented by German meatballs (Königsberger klopse mit sosse) with boiled potatoes, pickled beets, and mustard. I had expectations of enjoying leftovers, given the proportions of the recipe. These were too delicious! They got gobbled up. So good. Perfect winter comfort food.
Up next, Ghana!
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