BURUNDI: Imbitumbura Imbitumbura According to my research, desserts aren’t a big thing in Burundi, but these were recommended. Another deep fried dough that brings me to the end I f the “B”s. Special thanks to Carla who was super-helpful...I went low mid recipe. Hope you like ‘em. INGREDIENTS: 1 cup warm milk1/4 cup vegetable oil1/4... Continue Reading →

BURKINA FASO: Banfora  Banfora What was I saying yesterday about fried dough. This baby comes with Pineapple. INGREDIENTS: 2 1/2 cups self raising flour1/2 cup butter1/2 cup sugar1/4 cup finely chopped pineapple1 egg beatenA couple tablespoons milkPinch of saltCinnamon and sugar mixture to sprinkle on top DIRECTIONS: Sift the flour and salt into a mixing... Continue Reading →

BULGARIA: Mekitsa Mekitsa There’s a version of these heavenly pillows in other parts of the world — sopapillas, beaver tails, bannock, doughnuts, elephant ears — all variations on the same theme. Deep fried dough. Num, num, num INGREDIENTS: 1+1/2cups all purpose flour1 Egg1/2tsp Baking soda1/2cup Yogurt1/4tsp SaltOil for Deep frying DIRECTIONS: Take the flour in... Continue Reading →

BRUNEI DARUSSALAM: Brunei Cakes Brunei Cakes Like mini Eccles Cakes with ginger. INGREDIENTS: 100 g sultanas1 teaspoon ground ginger50 g glace ginger25 g butter50 g demerara sugar1⁄2 tablespoon golden syrup1 tablespoon water500 g puff pastry2 tablespoons milk DIRECTIONS: Pre-heat the oven to 425°F/220°C and line a baking tray with greaseproof paper. Place the first 7... Continue Reading →

BRAZIL: Brigadeiro (Brazilian Fudge Balls) Brigadeiro At the suggestion of my dear friend Mario. Naughty but nice... INGREDIENTS:1 (14oz) can sweet condensed milk4 Tbsp cocoa powder, sifted2 Tbsp butter, plus more for rolling ballsA pinch of saltGood quality chocolate sprinkles (or any other type of sprinkles you like) DIRECTIONS: In a small sauce pan mix... Continue Reading →

BOTSWANA: Malva Pudding  Malva Pudding  INGREDIENTS: 1 cup all-purpose flour1 cup sugar1 tablespoon butter1 tablespoon apricot jam 1 tablespoon white vinegar1 cup milk1 egg1 teaspoon baking powder1 teaspoon baking soda For the Sauce: ½ cup sugar3.5 ounces butter1 cup milkFor the toppingHeavy, fresh cream DIRECTIONS: Preheat oven to 350 degrees. Combine sugar and the egg in... Continue Reading →

BOSNIA HERZEGOVINA: hurmašice hurmašice What a fun recipe to make. My apologies BH, I know they might not be that fancy but I promise they are thoroughly soaked in a divine syrup. Asked Roar (our son, who was at Mostar UWC) and he was super helpful but worried these are not uniquely BH. I don’t... Continue Reading →

BOLIVIA: Budin de Coco Budin de Coco INGREDIENTS: 1 liter of milk1 grated coconut (about 1 lb.)1 pound of sugar1/2 cup of cornstarchGround clovesGround cinnamon DIRECTIONS: In a pot boil 3/4 of the milk and the coconut along with the cloves and cinnamon. Once this is boiling, add the sugar and cook on low heat... Continue Reading →

BHUTAN: Butter Tea Butter Tea I’ve had my eyes opened in Bhutan. I have heard from a number of Bhutanese people that dessert isn’t a thing in Bhutan. If anything sweet is eaten at the end of a meal, it is fresh fruit. One thing that is always consumed is butter tea, which is only... Continue Reading →

BERMUDA: Bermudan Syllabub Bermudan Syllabub INGREDIENTS:  • 1/4 cup mango jam (can also use mango puree from fresh mangoes)• 1/4 cup white rum• 1 and 1/4 cup heavy cream• 6 Tbsp. powdered sugar• Fresh grated nutmeg DIRECTIONS:  Mix the mango jam and rum together until smooth. Whip the cream until it forms soft peaks, then... Continue Reading →