I talked to my Peruvian friend yesterday about her favorite Peruvian dishes, and she talked non-stop for at least an hour listing all her favorite dishes and a description of them all. Not that I wasn’t interested in Peruvian food before, but this experience made me want to seek out Peruvian food in all its glorious forms from Ceviches to Pollo a la brassa!! Even just the list of ingredients I never heard of made me wonder what else I have been missing out in life. Annatto seeds , Peruvian black mint (called Huacatay) or Aji Amarillo peppers are all staples in seasoning Peruvian food!
Today we will discuss a simple, yet decadent dish called Papa A La Huancaina, a potato dish with a cheesy, peppery sauce. One of the popular stories of how the dish came about can be traced as far back in the late 1800s, when the train connecting Huancayo to Lima city was being constructed. It was said that women vendors would go around the site, selling their wares to the hungry workers. There was one specific lady who was offering a unique dish made of boiled potatoes topped with a cheese-like sauce, along with some egg slices. The dish became a crowd favorite, and come lunchtime, the workers would ask, “A que hora llega la papa de la Huancaina?” meaning, “What time will the lady with the potatoes from Huancayo arrive?”
Now, let’s try making this dish that is surprisingly easy that yields absolutely irresistible results. Here is a recipe that can be trusted.
And, I can’t finish this article without mentioning the Peruvian Brothers. One of our team members at Hansa One has continued on to have a successful food truck business in Washington DC with his brother. Do check out their delicious selections from their menu.
The journey continues to learn and appreciate global living!
Whenever I meet someone from a country I have never been to, I am always curious about what they eat for breakfast. What people eat for breakfast seem to tell me a lot about the person and their culture. Whether that’s true or not, it is true that we are pretty set in our ways when it comes to what we want for breakfast. Even if we like to have variety and excitement in our diet, for breakfast, not so much… We tend to want the same thing every single morning.
I am very familiar with Turkish food, I crave it often for dinner. It is one of my favorite cuisine in the world. But what do Turkish people eat for breakfast? Do they drink tea or coffee for breakfast?
According to this article on wittistanbul magazine, they drink tea for breakfast! And the Turkish breakfast table spread is quite impressive with olives, cold cuts, fried eggs, pickled vegetables and fresh baked bread as a must. This interesting article in the NYTimes talked about what children eat around the world, and how much it differs depending on where they grow up. One of the children is from Istanbul, and her Saturday morning breakfast spread is the most magnificent thing I have ever seen.
This week we will share a recipe of a typical Turkish breakfast egg dish called Menemen, which is perfectly made scrambled eggs with tomatoes and peppers. Here is an amazing recipe from Seriouseats.
So get ready with a baguette and make Menemen for breakfast tomorrow, and you might understand what it means to be Turkish!
One of the most amazing migration stories in the world is of that of Salmon. Salmon Run is the time when salmon, which have migrated from the ocean, swim to the upper reaches of rivers against the flow of the river, where they spawn on gravel beds. After spawning, all Pacific salmon and most Atlantic salmon die, and the salmon life cycle starts all over again. This habit of migration makes wild salmon much stronger and healthier than farmed salmon. As we speak, the wild salmon of the Atlantic and Pacific ocean are getting started on their journey back home, during the fall.
The Alaskan Inuit people have been smoking the wild salmon they catch for centuries. According to this article the Inuit men will go out on their boats on the river to catch wild salmon as the winter approaches, to have enough smoked salmon for the winter. Once the salmon is caught, the women come out to scale and prepare the salmon for smoking.
You don’t have to be an expert on salmon to see and taste the difference between the wild caught and farmed salmon meat. Not a lot of preparation is needed for good filet of salmon to be an impressive center piece to feed a party. Here is a good rub for a salmon grill.
Enjoy the season for wild salmon!!
Unicultural team and trainers, sharing our views and experiences on everything cultural.