Here We Go

A little bit about this project; I'm attempting to cook a single desserts from every single country in the world. I'm going about it alphabetically. I chose alphabetically to give greater variety. If you started in one region, you may have changes but they would be slight. When you do it alphabetically, you can jump... Continue Reading →

Featured post

Nigeria

NIGERIA: Shuku Shuku Shuku Shuku INGREDIENTS: 1 cup unsweetened flaked coconut1⁄4 cup caster sugar 3 egg yolks1⁄2 cup self-raising flour DIRECTIONS: Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the coconut, sugar and egg yolks to form a stiff dough. Squeeze into 1 inch balls, and roll each... Continue Reading →

Niger

NIGER: Cardamom Caakiri Cardamom Caakiri This brings back memories of my year-off after High School. Hitch-hiking through the Sahara Desert, we spent quite a bit of time in Niamey, Niger’s capital.  Caakiri can be served unsweet (in which case it tastes very yogurty and rather nice for breakfast), or with sugar, when it takes on... Continue Reading →

Nicaragua

NICARAGUA: Rosquillas Rosquillas These are basically shortbread cookies made with corn masa. INGREDIENTS: 115 g unsalted butter softened110 g caster sugar (¾ cup)120 ml milk (½ cup)1 tsp vanilla extract340 g masa harina (2 cups) see notes¼ tsp salt80 g brown loaf sugar  DIRECTIONS: Cream the butter and caster sugar for a few minutes until... Continue Reading →

New Zealand

NEW ZEALAND: Afghans Afghans Not entirely sure what the connection is to Afghanistan, but this is apparently a Kiwi fave. INGREDIENTS: 200 grams butter (at room temperature)1/2 cup caster sugar1 1/2 cups all-purpose flour3 tbsp. unsweetened cocoa powder1 1/2 cups unsweetened corn flakes Icing: 1 cup icing sugar2 tbsp. unsweetened cocoa powder3 tbsp. waterOptional: 1/4... Continue Reading →

New Caledonia

NEW CALEDONIA: Banana poe Banana Poe INGREDIENTS: 2 2/3 lbs bananas, ripe (about 5 large bananas)1/2 vanilla bean (seeds only or vanilla powder or extract)6 cups water3/4 cup manioc starch (can substitute cornstarch)1 cup coconut milk or 1 cup light cream2/3 cup sugar (the riper the banana you begin with the less sugar you need).... Continue Reading →

Netherlands

NETHERLANDS: Tompoes Tompoes These will help rid any Coronavirus Blues. Delish ❤️ INGREDIENTS: 250ml (8.5 fl oz) of milk1 vanilla bean (or 1 tablespoon of vanilla flavoring)2 egg yolks4 tablespoons of sugar4 tablespoons of flourpinch of salt1 sheet of puff pastry1 egg, beaten3 tablespoons powdered or icing sugar2 teaspoons milk1 drop red food coloring or red... Continue Reading →

Nepal

NEPAL: Jalebi Jalebi Obviously these work for northern India too. I sprinkled mine with chopped pistachios. Big love to my Nepali pals. Hope I’ve done jalebis justice ❤️ INGREDIENTS: 1 cup all purpose flour, also known as maida1 tablespoon chickpea flour (besan)1/4 teaspoon cardamom powder1/4 teaspoon baking powderpinch of baking soda3 tablespoons yogurtorange food color, optionalwater,... Continue Reading →

Nauru

NAURU: Coconut Mousse Coconut Mousse Nauru is a tiny island country in Micronesia in the South Pacific, formerly known as Pleasant Island. It’s population is 12,000 people. As coconuts are the nation’s main industry, it’s only right that it’s this dessert’s main ingredient. Hope you like ❤️ YouTube vlog below! INGREDIENTS: 1 cup coconut milk3 tablespoons... Continue Reading →

Namibia

NAMIBIA: Orange Cake Orange Cake Very similar to the Moroccan lemon cake from last week, only this is orange. I pot orange slice on top, which may have been a mistake and explains the caramelized blobs on top... INGREDIENTS: 250 g butter (1 cup + 1 tablespoon)2 cups caster sugar 4 eggs2 cups plain flour1/4 cup self-rising... Continue Reading →

Myanmar / Burma

MYANMAR/BURMA: Sanwin Makin Sanwin Makin Last of the “Ms”... INGREDIENTS: 1 cup fine semolina1 cup caster sugar3 cups coconut cream4 tablespoons clarified butter (or unsalted butter), melted4 eggs1 pinch of salt½ teaspoon ground cardamomFor the garnishing2 tablespoons golden sesame seeds DIRECTIONS: Preheat oven to 320 F. In a large nonstick saucepan, mix the semolina with... Continue Reading →

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