theworldfrommykitchen

My Global Food Challenge


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Antarctica

antartica-flagOk, so today I took a break.  Antarctica is a continent and not considered a country per se, and since there are no permanent residents there, there is no national cuisine.  It is not to say that the temporary inhabitants don’t eat or eat well, but it is usually food imported in and representative more of their country of origin.  However, from the tine of the first explorers, there were two foods that provided sustenance under these extreme conditions, sledging biscuits and pemmican.  I have included a version of both recipes, but given the food observances and preferences of my family, we decided to eat out instead.

Additions/Omissions: Obviously, since I did not make anything, there is nothing to add or substitute.

Taste Test: Also there was nothing to taste

Zip Facts about Antarctica:

  • Antarctica was first sighted in 1820, bur was not explored until 1911 by the Norwegian Roald Amundsen
  • The Antarctic ice cap holds 70% of the Earth’s fresh water and 90% of its ice. There is very little precipitation, but because it is so cold (lowest recorded temperature was -128.6F), whatever falls does not melt
  • The seasons are opposite to those in the Northern Hemisphere, winter (March – September) and summer (October – February). Below 60 degrees south, the sun sets in March and rises in October, providing one long night and one long day per year
  • Only 2% of the Antarctic continent is free of ice, it is where the plants, such as lichens, moss, and algae, can be found
  • There are about 21 species of penguin that reside in the southern hemisphere, but are outnumber by a variety of petrels, which include the albatrosses

Link to Recipe:  https://theworldfrommykitchen.wordpress.com/antarctica/

Link to Map:   https://theworldfrommykitchen.files.wordpress.com/2014/03/antarctica-map.pdf

antarcticaAnross2http://www.south-pole.com/main.html#


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Andorra

andorra-flagThis is one of the first times I have even thought to mix veal with chicken, I have mixed veal with beef many times before.  I do like to “marry” pastas on occasion, mixing sizes and textures, although I usually stick to the “rigati” (or lined) pastas.  I also don’t mix pasta and rice often, except to make a pilaf.  All in all, it was comfort food, lots of meat and vegetables for a two pot meal.

Additions/Omissions: no ham or pork

Taste Test: The stew was very good without the background of pork, but I am certain it would have been better with it.

Zip Facts about Andorra:

  • Andorra, bordered by France and Spain, is located in the Pyrenees Mountains. Because of this, its inhabitants have adapted a mountain society from its sociopolitical and economic movements to its urban rule, where 30% of all facades are to be constructed of stone masonry
  • The cultures of both countries have provided dualistic influences in many of the traditions and activities of the Andorran people, such as in language, public education, and currency (see French and Spanish Andorran stamps below). However, political and civil societies are trying to consolidate an Andorran national identity
  • The Andorran diet consists mainly of meat, fish and vegetables with popular winter dishes such as escudella (a stew of chicken and veal) and trinxat (potatoes and cabbage). The cuisine is predominantly Catalan
  • Andorra is one of the few countries in the world which boasts a 100% literacy rate
  • Andorra is a duty free zone, but without an airport. You can travel by plane to Barcelona, which is the nearest one

Andorra 97-ciutat flotan4Helena Guàrdia – “Proof of the existence of the floating city”  structure with photograph (2011)

http://helenaguardia.com/

Link to Recipe: https://theworldfrommykitchen.wordpress.com/andorra

Link to Map:  https://theworldfrommykitchen.files.wordpress.com/2015/03/recipemap-europe.pdf
450px-Andorra_-_French_Andorra_nude2002FDC450px-Andorra_-_Spanish_2014_art_FDC


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Angola

angola-flagRed palm oil is not very prevalent in U.S. cooking, but it is probably second to soybean oil worldwide. It is not harvested from the coconut palm, but from the palm (Elaeis guineensis), endemic to the tropical areas of Africa.

Red Palm oil is very good for you because of its natural nutrients, carotenes (vitamin A precursors) and the super antioxidant tocotrienols (vitamin E isomers). The high concentration of these antioxidants also produce its red coloration. It has no trans fatty acids and has a stable shelf life.   The only contraindications are when using medications that slow blood-clotting such as aspirin, ibuprofen, or Coumadin.   I have only used red palm oil twice during this adventure, but I will certainly consider its addition in my meals in the future.

Additions/Omissions: None

Taste Test: With the squash and the potatoes, the apple flavor (“for an apple soup”) does become overpowered. If you are really hankering for an “apple soup”. adjust the amounts of these three ingredients to taste.

Zip Facts about Angola:

  • While there is no single national identity, Angola has ties to Portugal and other Portuguese-speaking countries
  • Most Angolans drink affordable local beverages, such as palm wine and maize beer, although traditional celebrations, much fewer than in the past, call for soft drinks and bottled beer
  • Discovered a few years ago, the giant sable antelope, thought to be extinct, makes its home only in Angola
  • Its long civil war, from 1975 to 2002, affected all aspects of everyday life in Angola, from increasing the number of widows and incidences of polygamy to widening the age and gender gaps
  • Luanda, Angola’s capital city, is one of the world’s most expensive cities to live in with a meal or two that could cost $300US

Angola rtygP1015227Paulo Kussy

“What’s Angolan about my work is that I’m Angolan. I’m contributing to the development of my country. 
There should not be a preconceived idea of what is Angolan or African or black or white art. Art is all about the individual.”
http://paulokussypintura.blogspot.com/2009_11_23_archive.html

Link to Recipe: https://theworldfrommykitchen.wordpress.com/angola/

Link to Map:  https://theworldfrommykitchen.files.wordpress.com/2015/02/recipemap-africa.pdf

350px-Angola_2011_Peonies_ms