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My Food Odyssey Cookbook

This cookbook contains all the recipes submitted for all the regions we have already visited: Islamic Republic of Afghanistan; Republic of Albania; The People's Democratic Republic of Algeria; American Samoa (an unincorporated territory of the United States of America); Principality of Andorra; Republic of Angola;
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The directions to this are vague, but maybe you can use it.

Recipe #4880

Obviously not the real way but us dairy free can have it too and it does taste very good. Algeria is a former French colony, “Café au lait” and “caffè latte” are used as contrasting terms, to indicate whether the beverage is served in the “French” or the “Italian” way – the former being in a white porcelain cup or bowl, the latter in a kitchen glass and always made from an espresso machine, whereas “Café au lait” might be espresso or dark coffee based.

Recipe #405114

This hot and sour sauce which goes well with taro, breadfruit,and other starchy vegetables or any seafood dish. The sauce is used to accompany foods from Samoa, Fiji, Tahiti or Hawaii. Use coconut cream which has no added sugar, not cream of coconut used in cocktails. I find it at local Asian grocery stores.

Recipe #499820

A multi-purpose condiment for using on boulanee, rice, pasta, etc. Very spicy and acidic! For best results use the freshest cilantro leaves you can find. An Afghani-American gave me this recipe sans measurements. Determination in recipe interpretation is a good trait. This isn't your run-of-the-mill condiment-very unusual indeed.

Recipe #126313

This combination is good on any fish or any meat of your choosing. It was developed by an Afghan street vendor in NYC, Zvia. He rubs the blend all over beef, pork, or chicken 2 hours before grilling. He also likes it on tuna, swordfish, bluefish, and bass. It will give you a blackened effect. It is also delicious stirred into rice or soup.

Recipe #499512

Posted for the Zaar World Tour. A yummy salad!

Recipe #171619

9 Reviews |  By WiGal

Spanish recipe from Recipe Gold Mine site.

Recipe #370174

Papayas are everywhere in Samoa. Here is a great way to use them.

Recipe #500088

This recipe is from week nine of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Angola is my ninth stop. Lemon Salad is a traditional Angolan side dish made with thinly sliced fennel and lemon juice.

Recipe #466885

This dish is a regional speciality of an area of Algeria called Constantine. For best results, use freshly steamed couscous. This dish is often served with laben aka buttermilk. You can substitute raisins for the dates, just soak them for 5 mins in hot water.

Recipe #387392

Recipe #497523

From "Zingerman's Guide to Good Eating" (a cookbook I HIGHLY recommend), this is an absolutely delicious Catalan garlic toast soaked with tomato juices and drizzled with olive oil and sea salt! It can be topped with chopped olives, capers, anchovies or serrano ham and is incredibly wonderful when the bread is grilled and a good olive oil is used. And, this is a good way to use up fresh tomatoes that are getting a little past their prime.

Recipe #85349

1 Reviews |  By Satyne

Submitted for Afghanistan for My Food Odyssey. Original Recipe from this link http://afghancuisine.wordpress.com/2012/04/28/afghan-eggs-and-tomato-tukhum-bonjan-or-agay-bonjan/. Serves and time are approximate, please feel free to submit corrections.

Recipe #500043

"Salata is always light and crunchy, making it a perfect counterpoint to Afghan cuisine’s heavier dishes. Some Afghan cooks consider it a point of pride when the diced vegetables are small and uniform in size. The result reminds a little of a colorful bowl of confetti. For those in Afghanistan who can afford fresh vegetables, salata is a staple on the Afghan table. If you can’t get your hands on any decent tomatoes, hang onto the recipe until you can." Modified recipe off http://www.afghancooking.net by Humaira Ghilzai and Katie Morford.

Recipe #435969

This traditional salad is served throughout Albania. It is often served as first course. Typically this salad has equal proportions of tomato and cucumber. The rest of the ingredients are stictly added based on personal preference. I got this recipe from some missionaries that have lived in Albania for a long time. They made a cookbook with other missionaries called "From bugs to beans." Posted for ZWT 4.

Recipe #307882

This combination of dusky dates and tinted marzipan is a North African tradition. Worthy of a special occasion. From Cooking Light(May 2001).

Recipe #501197

The traditional accompaniments which should be served with each meal in Iran. Mokhalafat varies between regions and probably between families but here are some core ingredients: fresh herbs, pickled vegetables, fresh tomato and cucumber and flat bread.

Recipe #499378

This is a traditional Andorran recipe for a dish of red onion in a honey marinade served with black olives. I'm trying to cook my way around the world vegetarian style!

Recipe #500663

From Iranian Recipes and Cuisines, this is a typical Iranian salad, with tomatoes and onions, cut finely. Lime juice perks it up nicely. :)

Recipe #499398

This is an excellent supper dish from Angola, Africa, which children will enjoy. Serve the fritters with a hot green vegetable or salad and brown bread and butter. From wiki recipes.

Recipe #499688

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