ESTONIA: Kohuke  Kohuke Suggested by my dear friend Joosep. Looked all over Albuturkey, but couldn’t find quark, so substituted for cream cheese, which is similar in taste. Very pretty. INGREDIENTS:   2 small tubs of quark200 gram of chocolateSugar (or sweetener)Cherries (punnet)Mint leaves DIRECTIONS: First of all take a small pan, half fill it with water... Continue Reading →

ERITREA: Himbasha Himbasha It’ll be no surprise that Himbasha can also represent Ethiopia. Eritreans aren’t big on desserts and whilst “sweet” the nigella seeds give an air of savoury. Alternate name: Celebration Bread. INGREDIENTS: 1 tablespoon dry active yeast1/4 cup warm water2 teaspoons white sugar1 egg1/3 cup white sugar1 teaspoon salt1 teaspoon nigella seeds (optional)1... Continue Reading →

EQUITORIAL GUINEA: Akwadu Akwadu INGREDIENTS: 4 bananas (or plantains)1 cup shredded coconut½ cup orange juice¼ cup sugar3 tablespoons unsalted butter , meltedJuice of 2 lemonsCinnamon (optional)Honey DIRECTIONS: Preheat oven to 400 F (convection mode). Cut the bananas in half lengthwise without removing their skin. Score the flesh of the bananas. Arrange them in a baking... Continue Reading →

ENGLAND: Treacle Tart  Treacle Tart Feeling quite chuffed with this one. Kate, my big sister, recommended this (over Trifle) and Caroline Warrington said that Mary Berry’s recipe was better than Nigella’s. So this is MB. Didn’t do the lattice crust...improvised instead. Such an English pud. Can’t wait to try... INGREDIENTS: For the pastry: 250g plain... Continue Reading →

EL SALVADOR: Roasted Strawberry Pupusas with Mint Sugar and Sweet Crema Roasted Strawberry Pupusas with Mint Sugar and Sweet Crema Thank you to Darcy for suggesting these beauties. Very special. Up next is England and after a last-minute chat with my sister Kate, I’m tossing the trifle and going for a Treacle Tart. Can’t flipping... Continue Reading →

EGYPT: Basbousa (Almond, Coconut, Semolina Cake with yogurt) Basbousa Recommend by by Jack and Tom. This is a sweet one...really sweet! INGREDIENTS: 10 tablespoons unsalted butter, melted, plus additional soft butter for greasing the pan1 cup sugar1 cup plain yogurt1 cup fine semolina plus 1 cup coarse semolina (or 2 cups coarse semolina or 2... Continue Reading →

ECUADOR: Pristiños Pristiños Pristiños are made at Christmas in Ecuador and served with panela syrup. Definitely needs a sweet friend to accompany. I’m going to use honey and maple syrup. Cheated slightly and used the deep-fryer... INGREDIENTS: Spiced water:1 cup water2-3 cinnamon stick2 whole cloves1 tsp. anise seeds Pristiño dough:3 cups flour1 tbsp. sugar1 tsp.... Continue Reading →

DOMINICAN REPUBLIC: Mango Sorbet  Mango Sorbet  I’m still not completely clear on how to differentiate recipes from Dominica and The Dominican Republic. With the kind help of Haris Laquita Waddle, I’m certain I’ve covered both nations, even if not necessarily under the right name. Sorry Dominicans. This recipe couldn’t be easier and takes 5 minutes... Continue Reading →

DOMINICA: Bizcocho Dominicano Bizcocho Dominicano I added the cocoa powder for decorations...it’s not in the recipe. Be warned, this one is quite an undertaking...not a beginner’s recipe... INGREDIENTS: 2 cups cubed pineapple1 cup water, plus more as needed1/2 cup sugar1 teaspoon vanilla extract1/2 pound all-purpose flour, plus more for the baking pans2 teaspoons baking powder1/4... Continue Reading →

DJIBOUTI: Banana Fritters  Banana Fritters  Tasty wee blighters, but the batter is very sticky and makes them tricky to flip. INGREDIENTS: 3 well-ripened bananas2 oz. rice or wheat flour1 oz. sugar dissolved in 2 Tablespoons water½ teaspoon nutmegFat for frying DIRECTIONS: Mash bananas with a fork or use blender to make pulp. add the flour,... Continue Reading →