COLOMBIA: Oblea Oblea I’m making this on the recommendation of Yuliya Aleksandrovna, but worry I’m going to cause controversy amongst S. Americans over the name of the filling — ariquipe, dulce de leche, manja, caramel, cajeta. Some say you can taste a difference, some say they’re the same. I’m a simple man, trying to get... Continue Reading →

CHINA: Chinese Almond Cookies Chinese Almond Cookies I’ve decided to make separate recipes for Hong Kong and Macau under H and M. Whilst now part of mainland China, the influences are different...the bleeding colonizers! Taiwan, of course, gets it’s own slot. Before moving to the Ds, I’ll do a Catalan dessert too. INGREDIENTS: 2 cups... Continue Reading →

CHILE: Thousand Layer Cake Thousand Layer Cake I promised one of my classes I’d make them a cake, so it’s only right that this recipe come from one of my top students, Amanda. This is an awesome cake and whilst it takes some making, it is worth every second of work. The layers are like a... Continue Reading →

CHAD: Ouaddai failed Ouaddai Apparently this is easy to make. I tried and tried but couldn’t get them to stay in tact. Maybe the oil was too hot. An absolute disaster. Sorry Chad. Can anyone help? INGREDIENTS: 2 cups millet flour1 cup all-purpose flour1 cup vegetable oil½ cup sugar1 eggOil (for frying) DIRECTIONS: Mix the... Continue Reading →

CENTRAL AFRICAN REPUBLIC: Ginger Cake Ginger Cake INGREDIENTS: 2 cups flour, sifted6 tablespoons sugar3 teaspoons ginger1/2 ground cinnamon 1/2 cup butter, softened1/2 cup water DIRECTIONS: Sift the dry ingredients together into a bowl. Rub in the fat thoroughly. Add the liquid and mix to a firm dough. Roll out on a floured board about 3/8 inch... Continue Reading →

CAYMAN ISLANDS: Heavy Cake Heavy Cake This gorgeous recipe was given to me by dearest Aubrey. It has been quite an undertaking as cassava is not easy to find in Albuquerque and this baby sure takes some cooking. The smell, while cooking, was simply heavenly and the outcome sublime. Aubrey gave all sorts of notes... Continue Reading →

CAPE VERDE: Pudim de Queijo (Cheese Pudding) Pudim de Queijo Just in case it doesn’t work out, here is a pre-flip shot. If it goes alright, I’ll have a fab post-flip... INGREDIENTS: 1 cup sugar1 cup water8 oz soft goat cheese, grated or crumbled6 egg yolks, beaten2 egg whites, beaten.brown sugarwhite sugarDirections DIRECTIONS: Preheat oven... Continue Reading →

CANADA: Blueberry Grunt  Blueberry Grunt From Nova Scotia, this recipe has caused Canadian controversy in our house. Melissa thinks butter tarts are the greatest Canadian dessert. I think they’re good, but had never made a grunt before (the name for the steamed topping/dumplings). The blueberries look rather black and unappetizing here, but I assure you,... Continue Reading →

CAMEROON: Candied Peanuts (with nutmeg)  Candied Peanuts INGREDIENTS: 2 cups raw peanuts (groundnuts) - (292 g)1 cup granulated sugar (200 g)1/2 teaspoon salt1/2 teaspoon nutmeg optional1/2 cup water (118 ml) DIRECTIONS: Place peanuts on a skillet and roast on medium heat, stirring from time to time for about 5-10 minutes. Add sugar, water, salt and... Continue Reading →

CAMBODIA: Taro Dessert From our old pal Oudam  — his wife kindly suggested a few blistering Cambodian recipes and I ended up choosing this. INGREDIENTS: 1/2 a large taro or 1 small taro2- 5.6 ounce cans of coconut milk1 cup of sticky rice 1 teaspoon of salt 4 cups of water (or enough to cover your taro... Continue Reading →