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    150 Recipes

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    This recipe originally appeared on a food blog called "7th Kitchen," but I've modified it a little. My version doesn't have any milk in it and less coconut milk, too, so it's not as saucy. The sauce in this version is really rich and delicious, and I was thrilled by how easy it is to make. I used Maesri brand yellow curry paste. I can't vouch for any other brand but this one makes a really delicious curry.

    Recipe #504092

    This recipe was featured on week 46 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Cameroon is my 46th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This interesting take on corn muffins doesn't use flour - just baking soda and salt. The result is a very flavorful muffin that is great as a side dish.

    Recipe #484738

    This recipe was featured on week 46 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Cameroon is my 46th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. Personally, I find plantains too bland and sadly, this recipe didn't really improve my opinion. If you enjoy plantains this is a different way to cook them; if not this probably won't change your mind.

    Recipe #484737

    This recipe was featured on week 46 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Cameroon is my 46th stop. I did take a few liberties with this recipe, since the original version called for dried shrimp (I don't recommend it). Instead, I used bonito flakes (the main ingredient in Japanese miso soup) and fresh salad shrimp.

    Recipe #484736

    This recipe was featured on week 44 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Burundi is my 44th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. The preparation method for this dessert is a bit odd, but the results are delicious.

    Recipe #484419

    This recipe was featured on week 44 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Burundi is my 44th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This is a tasty way to prepare beans and makes a good side dish for any African meat-based recipe.

    Recipe #484418

    This recipe was featured on week 44 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Burundi is my 44th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. Burundi is an African nation where meat is not abundant, and this is one of the ways that a small amount of meat can be stretched to make a filling meal.

    Recipe #484415

    This recipe was featured on week 45 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Cambodia is my 45th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This paricular recipe is by Mylinh Nakry and was originally posted on a site called Khmer Krom Recipes.

    Recipe #484363

    This recipe was featured on week 45 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Cambodia is my 45th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This paricular recipe is by Mylinh Nakry and was originally posted on a site called Khmer Krom Recipes.

    Recipe #484362

    This recipe was featured on week 45 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Cambodia is my 45th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This paricular recipe is by Mylinh Nakry and was originally posted on a site called Khmer Krom Recipes.

    Recipe #484360

    This recipe was featured on week 45 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Cambodia is my 45th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This paricular recipe is by Mylinh Nakry and was originally posted on a site called Khmer Krom Recipes.

    Recipe #484359

    This recipe was featured on week 43 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Burma is my 43rd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.

    Recipe #483133

    This recipe was featured on week 43 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Burma is my 43rd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.This recipe is by Burmese blogger Tin Cho Chaw.

    Recipe #483132

    This recipe was featured on week 43 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Burma is my 43rd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.This recipe is by Burmese blogger Tin Cho Chaw.

    Recipe #483130

    This recipe was featured on week 43 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Burma is my 43rd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. These rolls are really tasty and come together quickly. I served them with a sour dipping sauce.

    Recipe #483129

    This recipe was featured on week 42 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Burkina Faso is my 42nd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.

    Recipe #483122

    This recipe was featured on week 42 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Burkina Faso is my 42nd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.

    Recipe #483121

    This recipe was featured on week 42 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Burkina Faso is my 42nd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This rice dish is called "fat rice" because of the amount of oil used. You can probably get away with cutting back on it.

    Recipe #483120

    This recipe was featured on week 41 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation (and a few sub-nations) on Earth, and Burgundy, France is my 41st stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. If you can't find fresh black currants, you can use dried currants soaked in water for an hour or so, mixed with a little currant jelly (red is fine).

    Recipe #483118

    This recipe was featured on week 41 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation (and a few sub-regions) on Earth, and Burgundy, France is my 41st stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.

    Recipe #483117

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