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6 Things to Look for in an Authentic Cooking Class

It’s no secret that I am an avid lover of an authentic cooking class. Whenever I travel abroad, it’s usually the first activity for which I do some serious research. And what’s not to love? I get to meet locals, learn something of the local culture, gain a new cooking skill and — to top it all off — end up enjoying the most delectable meal of my entire trip. Cooking classes are an amazing way to experience the country through which you travel, and about the only activity I deem to be ideal for just about everyone. Lone travelers will make new friends, and friends or families traveling together will enjoy a shared fun, informative and unforgettable cultural experience.

Want to book an excellent cooking class during your travels abroad but not sure where to start?  We’re here to help!

Here are the top 6 things to choosing an authentic cooking class. 

 

1.A good reputation (but not necessarily a BIG one)

As far as I’m concerned, choosing the ideal cooking class when traveling is not just a matter of picking the one that’s best rated on TripAdvisor. Although I always look for a reputable company with some great past reviews, it doesn’t mean it needs to be the most popular cooking class of all. Just because it’s not famous, it doesn’t mean it’s not good. Sometimes, the opposite is true.

When traveling, I prefer to use sites such as Like-a-Local and WithLocals, especially when visiting remote destinations (like the tropics, for example) not covered on sites like Yelp. A brand new website that’s recently popped up and looks very enticing is Cookly, which aims to help you find your ideal cooking class when traveling. So far, this site seems to only cover Southeast Asia, but it will no doubt expand as it becomes more popular.

When researching, I also Google sentences like “fantastic authentic cooking class in (destination) blog” as it tends to focus searches on specific reviews and personal blogs of fellow travelers. Other fabulous sources of info are Facebook and forum pages set up for expats abroad. Don’t know how to find one? Simply type your destination, followed by “expats” on Google, and you’ll find a (usually) long list of groups you can join. Next, simply ask members for recommendations of reputable cooking classes and, in no time at all, you’re bound to have countless tips from experienced foreigners who have lived there for a while.

2. Responsive, friendly and helpful

Once you’ve located a couple of cooking class you’re interested in, it’s time to reach out and write to them. I always look for great communication skills by whoever runs the classes, as I find this to be a good sign of pride in services rendered. Good customer service is a must, and that holds true both for large cooking schools and small, family-run businesses. If they take your emails seriously and respond swiftly, chances are your cooking class will be well organized.

I once took a cooking class in Peru that turned out to be an absolute comedy of errors, when most of the ingredients were missing, the gas bottle ran out within 5 minutes of starting the class, and the cook got hopelessly drunk half way through. That was a hilariously unforgettable experience, that’s for sure, had it not been also rather expensive. The fact that it took the agency two weeks to reply to my initial booking email should have been a hint and should have set off some red flags. I now know to look for a communicative and professional agency when booking classes, as this will help mitigate risk of disasters. But keep in mind that in some parts of the world they are still bound to occur every now and then!

3. An authentic, local setting

Nowadays, cooking classes have become big business and all major capital cities boast a few reputable cooking schools that are as polished as can be. Some are even internationally run. If you love that sort of thing, then you’ll have no problem finding them, but do keep in mind that you may be missing out on a very special experience. Local and authentic cooking classes held in people’s homes are my absolute favorite, as I gain priceless insight into local culture. No only relating to food and cooking, but also lifestyle and living conditions. I prefer to book with a locally run company, and I look for socially responsible projects which give back to their community.

In Laos, for example, I came across BackstreetAcademy, a local initiative which employs families and nurtures the preservation of traditional cooking methods. I’ve since discovered that this enterprise started in Kathmandu and has spread all over Southeast Asia, and will now look for them specifically whenever I’m traveling through the region. If you’re looking for a cooking class with more substance then I suggest you search for similar projects wherever you may be traveling.

cooking, cooking class, India, authentic

4. A small, intimate group

Want to enjoy a relaxing cooking experience and personal attention? Then look for cooking classes which host no more than 4-6 people at a time. Any group bigger than that and you’ll be joining a commercialized production line. As with all tours, a small intimate group lends itself to a much more enjoyable and rewarding experience. Moreover, I find that larger group cooking classes tend to be a lot less hands-on, with many of the ingredients prepared in advance and some dishes already half-cooked. If you’re after more of an overview cooking class then this may suit you well, but if you want to get your hands dirty (literally!) you’ll find smaller groups much more conducive to actual cooking, from beginning to end.

5. A hands-on approach…or not so much?

Now here is a very personal choice. How hands-on do you actually want to be? This is something you ought to decide from the get-go and state clearly when booking your class. I absolutely love cooking and, modesty aside, am quite good at it. I’m not intimidated in a new kitchen – no matter how basic it is – with new ingredients or with rudimentary cooking utensils, but I know plenty of people who are. Most agencies will offer at least two options, one where you are cooking everything from scratch, and one where you may simply be assisting the head cook and learning along the way. Decide which option you prefer before you do anything else.

Actually, to be brutally honest, if you don’t enjoy cooking all that much, but still want to enjoy a truly authentic local meal, then why not opt for something like EatWith, a fantastic site which matches hungry travelers with locals who love nothing more than to host authentic dinner parties for a small fee. If the mere sight of a raw artichoke or whole fish sends cold shivers down your spine, then this may well be a beautiful – and still delectable – compromise for you.

cooking class, market, farmer's market, fruit, produce, Tropics, Tropics Gourmet

6. Include a shopping trip to local markets

If there’s one thing that I love more than cooking when traveling, it would have to be spending hours on end at local produce markets. All those foreign and exotic fruits and vegetables, the amazing smells, the happy faces of eager sellers, and the abundance of wholesome ingredients I have never seen nor heard of before. How lovely! If you also salivate at the thought of a fresh produce market, then look for cooking classes which include an ingredient shopping trip to a local market before the class. Usually, these classes tend to be a tad longer in duration – and a tad more expensive – but I find the overall experience to be a truly worthwhile splurge.

5 Tips for Working and Living Abroad

Ever since I can remember, I’ve dreamt of spending an entire year living abroad and working in a tropical paradise. I fantasized about living in my bikini and sarong, finding a gorgeous beachside cabana from where I would write fantastical travel guides, and boasting a perennial tan which would make all my friends back in Australia green with envy. As I prepare to celebrate my second full year of living and working in Southeast Asia, I now realize how idealistic I had been.

Setting up life in the tropics isn’t exactly how I dreamed it would be, except those special moments when it actually is. I have indeed lived and worked in beachside cabanas, alternating days between writing and swimming in turquoise waters. I’ve had countless adventures, enjoyed stunning weather, and gorged on more exotic food than I care to admit. But I’ve also had endless frustrating moments, wasted days on end looking for that one guesthouse with decent internet connection, suffered deep bouts of homesickness, and fought tooth and nail to resist the endless distractions which can make the “working” part of my life in the tropics exceedingly challenging. Sometimes, it’s difficult to find motivation to work when a picture-perfect beach keeps beckoning for your attention.

If you’ve read our guide on How to Quit Your Job and Travel the World in 5 Steps you will have gained insight into  what it takes to pack your life and hit the road; the kind of odd jobs you could seek and the challenges you should expect. But traveling the world and moving abroad are two very distinct experiences. They may seem quite similar, at first. Yes, it’s still a great idea to leave without debt, declutter your life, and keep expectations at bay. But once you get on that plane, it’ll be a whole different ballgame. You’ll probably be looking for a permanent job, will want to make some local friends, and enjoy a much more stable life, albeit in a foreign country.

Before you pack your bags, read our 5 Tips on Working and Living Abroad, to help prepare you for an experience that is bound to be both exasperating and utterly exhilarating

 1. Do your homework and pick your destination wisely

Just because you had an absolute blast on your last holiday to Laos, it doesn’t mean that living and working there will be a breeze. There is a very good reason why some countries are awash with expats, and others not so much. Laos is an incredibly wild and wondrous country to explore at length but the lack of infrastructure outside the major cities means that, unless you plan to go for just a couple of months, life can be quite difficult.

Every tropical region of the world boasts a few tried and tested havens which offer a great balance of exotic life and modern amenities. No matter how different the countries may be, they all offer very similar benefits: inexpensive accommodation and food, a glorious climate, great infrastructure, decent internet connection, excellent health care, and an already established expat community. Irrespective of the kind of work you wish to pursue, these are all things which will be invaluable to you. The most popular tropical countries for expats are Panama, Ecuador, Malaysia, Thailand, Mexico, and Indonesia, although the last is a superb example of how localized most ideal destinations can be. Bali is by far the most revered expat corner of Indonesia and is worlds apart from other Indonesian islands, many of which lack all the basic requirements for a comfortable long-term life. Except for the dreamy climate

2. Set up contacts before you arrive

Life is infinitely easier with friends. This couldn’t be more critical than when you’re planning to live thousands of miles away from your family and closest buddies. Although it will be near impossible to establish friendships online in your chosen tropical paradise, it is certainly possible (and advisable) to set up contacts before you even arrive. Whether it’s to find the right accommodation or job, learn all about the particular ways in which a country works, set up language lessons, or learn about the latest visa regulations – among a gazillion other details – you’ll need to get in touch with a close-knit group of experienced expats.

Before reaching Bali, a friend put me onto the Bali Expat Facebook page and it swiftly became my go-to point of reference for just about everything. Through this group, I found a brilliant long-term rental apartment, a great visa agent, an orthopedic specialist, a ton of fantastic restaurants and stunning hidden gems not mentioned in any guide book. If your chosen country has a sizable expat community, scour the internet for expat social groups, forums, and FB pages. They’re bound to exist.

3. Have a clear idea of what kind of work you’d like to do

Living and working in a tropical paradise is now easier than it’s ever been. Gone are the days where you’d have to depend on fruit picking or casual bar work to get by. With the dawn of the internet and the rise of the digital nomad lifestyle, your work options are considerable. That said, you’ll need to be extremely resourceful and adaptable if you wish to earn a reasonable amount of money. What will help you tremendously, is if you can manage to set up a location-independent job before you even leave home.  

Digital nomading is the most exciting thing to have happened to wanderlusters like myself and the internet is brimming with great guides on specific places that are ideal for this kind of work (such as 10 tropical islands and beach towns for digital nomads). There are as copious stories of people who successfully transferred their skills from their office desk to, well, anywhere! Not sure what a digital nomad is? Then read How to Quit Your Job and Become a Digital Nomad before you do anything else.

Yet as popular as this option is, it isn’t the only choice you have when you decide to live and work in a tropical paradise.  Your chosen country’s visa regulations will determine whether you can work there full-time, or only part-time (or not at all), whether you need to be sponsored for a job before you arrive, or whether you can simply look for work once there. Aside the ever-popular resort, bar and restaurant work, you can run a guesthouse or campsite, you can be a tour guide, work for an NGO in an aid-related job, and – arguably the most popular choice of all – you can teach English. There is a lot of information online on how to go about teaching English as a second language and, more importantly, how to secure a job abroad, but I found Nomadic Matt’s Teach English Abroad guide book particularly useful.

Although you probably won’t get rich doing any of these jobs, you’re pretty much guaranteed a higher quality of life, simply due to the low cost of living in most tropical countries. This is, perhaps more than anything else, the biggest incentive to living and working in a tropical paradise. 

Living abroad, Working Abroad, Travel Writer, TropicsGourmet, Laptop, Freelance, Freelancer, Tropical, Tropics

4. Be savvy about your finances

Having no financial commitments at home is the single most important factor that will help you live and work comfortably in a tropical paradise. This includes having no personal belongings in expensive storage units having no credit card balance to repay and no ongoing payments for mobile phones, bank loans, or anything else. Your life abroad will be immensely easier knowing the only income you must secure, is for your living expenses. In some tropical countries, anything between USD 600 and USD 1000 per month) is an obtainable goal and one that will guarantee you a nice and comfy life with a little extra travel money to boot. As a rule of thumb, you should have enough savings to support yourself in your tropical paradise for a minimum of 6 months. That is, of course, unless you already have a job secured abroad. InternationalLiving is a wonderful resource for expat-wannabes and, although highly-subjective, their monthly living cost guides are quite spot on.

Making a financial plan is quite imperative and something you ought to do before you ever leave home. From having emergency funds at the ready for a swift trip home in case of emergency, to having a credit card linked to your home account that charges no fee for foreign transactions, creating a comprehensive financial plan is a great idea. If you want to apply for a more travel-friendly credit card, it’s wise to do this well before you quit your job and move out of your home. Most banks don’t like issuing credit cards to expats as they are seen as high-risk, so get whatever new cards you need before you become an actual expat.

Although it is quite easy to live for years on end in a tropical country without ever opening up a local bank account, your life may be made immensely easier if you do. Especially if you want to rent an apartment or house under your own name, and work for a local company that can only deposit your pay in a local account. Each country has very specific requirements. Some may require you to have a permanent residency visa, whilst others may be content with a simple minimum balance of a couple thousand dollars, even if you are there on a working visa. Make sure you know exactly what’s required in your tropical country of choice, before you leave home.

5. Don’t be afraid to indulge in some home comforts

You’ve no doubt heard about the “expat bubbles” which exist in just about every tropical country on the planet: Australians who only socialize with Australians in Bali, and Americans who only eat at western restaurants in Costa Rica. You’ve also no doubt promised yourself you will never do that, right?  That you’ll be different, that you’ll only ever eat the local food and only ever socialize with locals. I certainly had this notion when I moved to Southeast Asia. Yet it took barely 6 months for the yearning of home comforts to begin. Although I am still very adamant not to create a life for myself which is nothing more than my home-life in a more exotic setting, there’s something to be said for occasional splurges and indulgences of home comforts. Those comforts actually help me to live in this region for an extended period of time. Because there’s only so much nasi goreng a girl can take.

The most important thing to remember when planning on happily living and working in a tropical paradise, is that even paradise can quickly lose its sparkle, most especially when you are sick and/or lonely. It’s imperative to create a comfort bubble which includes fellow expats from your home country (but not exclusively), and splurge on a few home comforts which will make you miss home a little bit less. This includes paying more for an air-conditioned room in a guesthouse, if only to enjoy some respite from the oppressive tropical heat. I’ve met plenty of people who threw in the towel and went back home, just because they didn’t include enough comforts in their everyday life.

Living and working in a Tropical Paradise can seem overwhelming at first, but hopefully we’ve given you some invaluable tips to help you on your way. And remember, as with everything in life, no experience is ever all good or all bad. Keep your expectations in check, do your homework, and you could be off on the absolute adventure of a lifetime.

Coconut Milk Recipes: 4 Ways to Use the Darling of the Tropics

Few treats are as blissfully enjoyable as a fresh coconut drink on a sweltering hot day, but pina coladas aren’t the only use for this versatile ingredient. Travel through tropical countries in Southeast Asia, the Caribbean, and northern South America, and the delectable treat will come served the way mother nature intended: au naturel.

In the warm region of the tropics, where coconuts grow in abundance, fresh coconut milk has been a staple of local cooking since time immemorial. What’s amazing is that it’s used in literally everything. It’s added to fruit and vegetable juices, used in the cooking of sticky rice, and to tenderize tough meat. It is included in all dishes, from desserts to spicy curries, soups, and stews. The smooth and sweet taste, as well as the silky texture, makes coconut milk an ideal accompaniment to spicy dishes. This is especially true in Southeast Asia, a region of the tropics that boasts one of the spiciest cuisines.

Contrary to what many believe, coconut milk is not made using the water found inside the coconut, but rather, it’s made from grating the flesh of the inside of a mature nut. A complex process of soak and squeeze (learn how to make your own coconut milk right here) results in a smooth creamy milk whose health benefits have brought it into the international spotlight in recent years. Although high in calories, coconut milk has been found to contain beneficial lauric acid. CThe coconut is packed full of rich nutrients which are heavenly not only for your digestive system but also your skin and hair, most especially when it’s processed to produced coconut oil.

Thankfully, coconut milk’s recent surge in popularity means that cans of the creamy gem are no longer relegated to the exotic aisles of the fanciest supermarkets back home. Nowadays, it’s as ubiquitous abroad as it is on its home turf.

Ready to take a round-the-world culinary trip of indulgence?

Here are some of our favorite delicious tropical recipes using coconut milk. From our kitchen to yours!

4 Coconut Milk Recipes

Caribbean Coconut Chicken

This easy, fast, and sublime comfort dish hails from Hawaii and is just the ticket for that last-minute, impromptu dinner with friends. For added flavor, add sliced pineapple to the dish.

Caribbean Coconut Chicken
 
Ingredients
  • 4 skinless and boneless chicken breasts, diced
  • 1 tsp. cooking oil
  • 1 ½ onions, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 jalapeno pepper, sliced
  • 2 cloves minced fresh garlic
  • 1 can (500ml) coconut milk
  • salt and pepper to taste
  • 1 pinch crushed red pepper flakes
Instructions
  1. In a large heavy based frying pan, cook the diced chicken breast in batches, until all pieces re thoroughly cooked. Remove and set aside.
  2. Add the onions, peppers, and garlic to the frying pan and stir until soft. Add the minced garlic and the coconut milk.
  3. Continue to stir until the milk starts to bubble, add the cooked chicken and cook for 5 minutes and remove from the stove. Season with salt, pepper, and chili flakes, to taste.
  4. Serve with a few wedges of lime and a bowl of steaming jasmine rice.
 

Fillipino

Ginataang Manok (Chicken Cooked in Coconut Milk)

Forget fresh flowers, this Filipino dish will make your house smell wonderful!

If you’re short on time, feel free to substitute the fresh ginger and garlic for powdered versions.

Ginataang Manok
 
Ingredients
  • 3 tbsp. cooking oil
  • ½ cup sliced fresh ginger
  • 1 garlic clove, crushed
  • 1 whole chicken, cut into pieces/2kg (5lb) of mixed chicken pieces
  • 2 cans coconut milk
  • 2 cups pre-washed, fresh spinach
  • ½ cup sliced spring onions
  • Salt and pepper to taste
Instructions
  1. Heat the cooking oil in a large frying pan and cook the ginger slices and garlic until browned. Remove the ginger from the pan, and add the chicken pieces. Season with salt and pepper.
  2. After all the pieces of chicken are lightly browned, return the garlic and ginger to the pan and add the coconut milk.
  3. Cover with a lid, lower the heat to a minimum and simmer for 30 minutes, stirring occasionally.
  4. Lift the lid, add the fresh spinach and stir for 2-3 minutes, until spinach has wilted. Taste and add season with salt and pepper to taste.
  5. Remove from heat, top with sliced spring onions and set on the table! Serve with steamed rice.
 

 

Thai Coconut Soup

This would have to rate as the most delicious soup in all of Southeast Asia. It may be a little more time-consuming to prepare, but it is worth all the effort! This recipe serves eight and makes for a healthy starter or a wonderful main meal if you add two packets of instant vermicelli.

Thai Coconut Soup
 
Ingredients
  • 1 tbsp. cooking oil
  • 2 tbsp. fresh ginger, grated
  • 1 stalk lemon grass, minced (or 1tsp. lemongrass paste)
  • 2 tsp. red curry paste
  • 4 cups chicken broth
  • 1 tbsp. light brown sugar
  • 3 tbsp. fish sauce
  • 3 cans coconut milk
  • 1 lb (500gr) fresh mushrooms, sliced
  • 1 lb (500g) fresh shrimp - peeled and cleaned
  • 2 tbsp. fresh lime juice
  • salt to taste
  • ¼ cup fresh cilantro, chopped
Instructions
  1. Heat the oil in a large heavy-based pot and stir in the lemongrass, ginger, and curry paste. Fry for 2 minutes.
  2. Pour in the chicken broth, add the sugar and the fish sauce. Stir well, lower the heat to a minimum, and simmer for about 10 minutes with the lid on.
  3. Add the coconut milk and mushrooms, and cook for a further 5 minutes.
  4. Add the shrimp and vermicelli noodles (if using) and cook for a further 5 minutes.
  5. Stir in the lime juice, season with salt, and top with chopped cilantro.
  6. Divide in 8 equal bowls and serve.
 

Beef Rendang, Coconut, Coconut Milk, TropicsGourmet, Tropical, Tropics

Beef Rendang

Beef Rendang hails from the highlands of west Sumatra yet it has become so popular that it’s now prepared all over Indonesia. The specialty of this dish is that it’s cooked over low heat for many hours, allowing all the spices, and the coconut milk, to penetrate the fibers of the beef. The addition of candlenuts, or Indian walnut as it is also known, creates a nutty and creamy flavor that is just incredible. At home, Macadamia nuts are a good substitute.

When cooked to perfection, Beef Rendang is an absolutely mouth-watering delicacy.

Beef Rendang
 
Ingredients
  • 2.2 lb (1kg) beef cubes
1ST PART
  • 1 tbsp. dried chili
  • 5 candlenuts
  • 3 lemongrass stalks, white part only
  • ⅔ cup (150g) shallots
  • 1 tbsp. garlic
  • 1 tbsp. blue ginger (galangal)
  • ½ tbsp. ginger
2ND PART
  • 3 turmeric leaves, finely sliced
  • 2 stalks of kaffir lime leaves, tear the leaf
  • 2 lemongrass (white part only, pounded and sliced)
  • 1 small piece tamarind peel (or 1 teaspoon dried tamarind powder)
  • 1½ cup water or adjust accordingly
  • 1½ cup coconut milk or adjust accordingly
  • 2 tbsp. roasted coconut
  • 5 tbsp. cooking oil
  • ¼ cup (50g) palm sugar, as needed
  • Salt
Instructions
  1. Place all the ingredients in the 1st Part into a blender to make a smooth paste
  2. Heat the cooking oil in a wok, add the blended paste and sauté for 2 minutes
  3. Add the cubed beef and stir for 2 minutes
  4. Add all the ingredients of the 2nd Part, as well as the water, and mix well. Add 1 teaspoon of salt.
  5. Simmer on low heat for 2 hours with the lid on, stirring occasionally and adding more water if the mixture dries up too much.
  6. Add the roasted coconut and the coconut milk. Cook until the sauce thickens.
  7. Remove the lid and add salt and palm sugar to taste, stirring continuously until the mixture is almost dry.
  8. Your Beef Rendang is ready! Serve with steamed rice and a wedge of lime for extra zest.
 

How to Quit Your Job and Travel the World in 5 Steps

 

Three years ago most days where the same, I would struggle to keep my focus as my mind drifted towards the wild places and adventures I craved.  Why could some people feel perfectly content with their 9-5’s, but I was somehow haunted by the places I hadn’t yet been?

In May of 2013, I was 29 years old and doing meaningful work with at-risk youth in urban Minneapolis.  I enjoyed my job, but often times I still found myself sitting at my desk unfulfilled.  I scrolled through pictures of my past adventures and longed for new ones, but the reality was I had debt: student loans, car loans, a mortgage, monthly bills and no money left to do the one thing I desired; travel.

As the weeks and months went on my desire to travel grew.  As I scoured the Internet seeking wisdom or at least a temporary reprieve from my stationary existence I happened across a TED Talks aptly entitled: Sell your crap, Pay off your debt, Do what you love. The second it ended I sent the link to my wife, she was on board and that night on the way home I bought a map of the world and a few markers and we started planning.  As our plans to travel internationally grew, I subsequently began learning all about the idea of van life.  It fascinated me and fit perfectly into our vision of simplifying and minimizing.  There was this whole world of people going against the materialistic, consumerism society and thriving by placing value on experiences instead of things.  Living out of our 95′ VW Eurovan forced us to be conscious about how we live and gave us freedom from want.  Every night was a new place to call home and we got to interact with other people who call the road home. Our winters took us to 15 countries and our summers to over 40 states and 30 national parks.  Here is my advice to anyone looking to do what we did.

How to Quit Your Job and Travel the World in 5 Steps

  1.  Tell people. 

 

When we made the decision to deliberately walk away from a conventional, safe lifestyle we made it a point to start telling others our plan.  By speaking it out loud we were making ourselves accountable to the idea.  We started with close friends and family and had no idea what to expect, but what we found was that most people were excited for us, others were nervous and some doubted us.  Regardless it felt good to get it out there, saying it made it real, it was no longer just an idea.

  1. Money matters.

 

The biggest question we get.  How do you fund all of this?  We started immediately liquidating all the things that cluttered our closets and garage.  Every penny made went towards our debt.  After selling all of the things we didn’t need/use we turned our focus to the big ticket, selling our house.  We had bought our house as a short-sale and put a lot of work into fixing it up and it paid off for us in the end.  We also never missed an opportunity to make money along the way.  From roofing a house, to painting a barn, picking rocks in a field, even janitorial work. We traded careers for part time jobs and full time travel and we wouldn’t change it.

  1.  Enlist your friends and family.

 

Our biggest assets were our friends and family.  We found that many people wish they would or could have done something similar and even those who would never consider it wanted to be a part of our story.  People helped us in every way imaginable.  From letting us store belongings with them to watching our dog for us.  Trips to the airport, a spot to park our van, and the unequivocal moral boost of a hot shower and real meal.  

  1.  Be frugal.

 

Our trip began as a 6-8 month trip that has blossomed into two and a half years and counting.  We realized quickly that we loved our new life and that by being frugal we could make it last longer.  We took every opportunity from sharing most meals to sleeping in cheap hostels and learning to negotiate EVERYTHING we did.  While living in our van we refused to pay for camping and always searched out free campsites from Wal-Mart parking lots to road-side pull outs.  We loaded up on condiments from restaurants, ate from the dollar menu, shared a phone literally anything to stretch our dollar just a little further.  A little bit of sacrifice can take you a long way.

  1.  Remember it’s not easy.

 

If you follow some glamorous Instagram account with incredible pictures from all over the world or perfect shots of van life, you may have an unrealistic idea of what full-time travel is really like.  The truth is the real adventure happens in the time between each of those pictures.  It is a lot of work to get to these places.  We’ve been stranded in airports for days.  I’ve stripped to my underwear in 100-degree buses with no AC and shivered uncontrollably for hours on freezing overnight trains.  Three a.m. border crossings, food poisoning, and the mental drain of unavoidable, in-your-face poverty.  Running out of gas in the middle of Alaska, sleeping in some legitimately creepy places, but it’s all part of the deal and it all goes right along with our motto, “It’s either a good time or a good story.”

 

As I write this we’ve been “home” for a few months now. At first – as I always do after returning from an extended trip – I felt enormous relief.   It felt good to be back amongst the familiar comforts of American life, to work a 9-5, eat out and watch TV, but every time I return it fades quicker.  I already have that itch again, that desire to throw a pack on my back and fill up my passport with stamps and my mind with memories from the unknown.  Hopefully I’ll see you out there.

Leftover Rice? Eat for a Week with these Recipes

Rice is the staple food of choice in tropical countries; in fact, over half of the world’s population relies on this simple grain for sustenance, and reasons abound. Rice is an incredibly filling carb, cheap to buy, easy to cook, and would have to be the most versatile ‘base carb’ in existence.

Considering the fact that rice requires massive amounts of water (2,500lt for a kilo!) and arduous labor to harvest, cultures where rice is a staple have developed an ingenious knack for reusing cooked rice. Because let’s face it: it’s nearly impossible to ever cook precisely the amount of rice needed for one specific meal.

But fear not…and waste not!

Here are some of my favorite tropical recipes using leftover rice (one for every day of the week) and one simple tip to keep your rice healthy and happy, for longer.

How to best store cooked leftover rice

Ideally, rice should only ever be at either boiling hot or refrigerated cold. For best storage, cool your rice immediately after cooking by plunging it in a bowl of iced water (or run under a cold water tap), place in an airtight container and store in the fridge (for use the next day) or divided in single serving portions and frozen (for use later in the week). Frozen rice can be stored for a whole month and, in fact, I would personally recommend you freeze it after cooking even if you intend to use it the next day. The moisture will freeze into each grain and the rice will be plumper and juicier. You can use frozen rice straight out of the freezer; it will thaw and warm as you cook and not release any slushy water.

Now to the yummy bit!

Delicious, easy, healthy and fast tropical themed recipes that make best use of leftover rice. Cook one dish…and feast for a week!

Recipes for Leftover Rice

Nasi goreng

Fried rice is ubiquitous in Southeast Asia and often eaten for breakfast, lunch, and dinner. The versatility of this dish means that rules don’t exist. Without meaning to offend cultural sensitivities (Indonesians can be particularly picky about their nasi goreng, for example) it’s safe to say there is (almost) nothing you can’t throw into the pan. A great way to use up leftover vegetables and meats, nasi goreng would have to be one of the most loved meals to emerge from the land of the tropics in Asia.

Nasi Goreng
 
Ingredients
  • 2 cups cooked rice
  • 1 garlic clove, minced
  • 1 onion, finely chopped
  • 2 red chili peppers, finely chopped
  • 1 cup chopped raw vegetable of your choice (pepper, leek, cabbage, green beans, etc)
  • 2 tbsp. peanut oil
  • 1 tsp. dried shrimp paste
  • 1 tsp. brown sugar
  • 1 tsp. sweet soy sauce (kecap manis)
  • 2 eggs
  • ½ cup freshly chopped coriander
  • 1 peeled and sliced cucumber
Instructions
  1. Heat the peanut oil in a large frying pan and fry the two eggs, sunny side up. Remove and set aside
  2. Add the shrimp paste, sugar, and chilies to the pan and fry for 1 minute
  3. Add the cooked rice and cook for 6 minutes or so, until rice has heated through. Continue to stir and break up any rice clumps
  4. Add the garlic, onion, and vegetables, stirring and mixing everything thoroughly. Cook for 3 minutes
  5. Add the sweet soy and cook for 2 more minutes
  6. Remove from heat and serve in bowls, topped with a fried egg, coriander, and cucumber slices
 

Congee

When Asians aren’t eating fried rice for breakfast…they’re eating congee. A thick and filling rice porridge that, apparently, is exceptionally good if feeling a bit under the weather.

 

Congee
 
Ingredients
  • 2 cups cooked rice
  • ½ liter of water
  • 1 tsp ginger, cut into thin strips
  • 2 spring onions, finely chopped
  • 1 red chili, finely chopped
  • 1 tbsp. Pickled bamboo shoots, finely chopped
  • 200grm cooked pork (bacon is also sensational in this recipe)
  • 2 tbsp. soy sauce
  • 1 tsp. sesame oil
  • White pepper to taste
Instructions
  1. Bring the water to a fast boil in a heavy-based saucepan
  2. Add the cooked rice to the water and simmer for about 20 minutes. The idea is to have a very overcooked rice porridge in the end. The water should be very starchy and the rice grain all but disintegrated. Keep adding more water to achieve the right consistency
  3. Done! Stir the white pepper into the congee and pour in separate bowls. Traditionally, congee is served with all the main ingredients separately in little side plates. So simply divide the remaining ingredients into four servings, top each up each bowl, and serve
 

 

leftover rice, Rice, Southeast Asia, Arroz con leche, Rice Pudding, Tropics, Tropical, TropicsGourmet

Arroz con leche

From Southeast Asia to South and Central America, here’s a sweet delight that’s as addictive as they come.

 

Arroz con Leche
 
Ingredients
  • 2 cups cooked rice
  • 2 cups milk
  • 4 tbsp. honey or Maple Syrup (or sweetened condensed milk for a naughty treat)
  • Pinch of salt
  • Pinch of cinnamon
  • Pinch of cardamom
  • Pinch of nutmeg
  • 2 drops vanilla essence
  • 2 bananas, roughly chopped
Instructions
  1. Place the rice in a heavy-set saucepan and cover completely with the milk. Bring to boil
  2. Lower heat immediately to a simmer and add all over ingredients, except the bananas, as you continuously stir
  3. Sweetness is very subjective, so taste and adjust with honey until your desired sweet taste is achieved. Continue to simmer for about 15 minutes
  4. Pour the arroz con leche into bowls, top with chopped bananas or any fruit, berry and nut mix you love
 

 

 

Rice and meat-stuffed zucchini

From Morocco to Turkey and all the delightful Mediterranean countries in between: rice and mince-stuffed veggies are the bomb!

Rice and Meat-Stuffed Zucchini
 
Ingredients
  • 4 zucchinis, halved and with the flesh scooped out (set aside)
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 200gr lean beef or lamb mince
  • 1 can chopped tomatoes in juice
  • 1 cup chicken broth
  • ½ lemon
  • 1 tsp allspice
  • 2 tbsp. olive oil
  • Salt and pepper to taste
Instructions
  1. Heat oil in a deep frying pan and sizzle the garlic, onion for 5 minutes
  2. Add the mince and brown for 5 minutes only. Remove pan from heat and transfer contents in a large bowl
  3. Add the rice, allspice, salt and pepper, and mix well to combine
  4. Stuff the zucchini halves with rice and mince mixture and set aside
  5. In a large, deep set frypan, mix the tomatoes with the chicken broth and bring to a quick boil. Lower the heat to a minimum, carefully line the pan with the zucchini boats, cover with a lid and cook very gently for about 45 minutes, or until zucchini is cooked through
  6. To serve, dish out the zucchini, top with one ladle of sauce and a squeeze of the lemon
 

 

 

Mushroom & spinach rice omelet

A slight variation of the Japanese omurice, this veggie and rice omelet is the perfect Sunday brunch dish. Toast need not apply.

Mushroom & Spinach Rice Omelet
 
Ingredients
  • 2 cups cooked rice
  • 1 onion, sliced thinly
  • 1 garlic clove, minced
  • 2 cups spinach leaves, washed and shredded
  • 500gm mushroom, sliced
  • 8 eggs, beaten
  • 1 tbsp. sesame oil
  • Salt & pepper to taste
  • Ketchup
Instructions
  1. Heat oil in a skillet over medium heat, add onion, garlic and mushrooms for 3 minutes
  2. Add spinach and rice, and stir until spinach has wilted
  3. Add the salt and pepper to the beaten eggs, and pour evenly over mushroom and spinach mix
  4. Cover with a lid and cook until firm (about 5 minutes)
  5. Either fold the omelet in the pan or transfer skillet to a grill and cook until top has browned nicely. Serve with ketchup
 

 

 

Mexican rice veggie burgers

Think of it like a falafel burger but much, much juicier…and with a delectable taste of the American tropics.

Mexican rice veggie burgers
 
Ingredients
  • 2 cups cooked rice, thawed and separated
  • 2 cups breadcrumbs
  • 1 diced onion
  • 5 minced garlic cloves
  • ½ grated carrot
  • 1 diced red pepper
  • ½ cup corn kernels
  • 1 cup spicy Mexican red beans
  • 2 eggs, beaten
  • 1 tbsp. mustard
  • Pinch cumin
  • Pinch oregano
  • Salt & pepper to taste
  • Olive oil
Instructions
  1. Place all the ingredients except the olive oil in a large bowl and mix thoroughly until well combined. The more the Mexican beans break up, the better. Place the burger mix in the fridge to set for at least 2 hours
  2. Shape the mix into juicy fat burgers
  3. Heat up the olive oil in the skillet on high heat, searing the burgers on all sides until nice and brown
  4. Serve as you wish! With a salad, in between sesame seed buns topped with sour cream or just on their own
 

 

 

Coconut, shrimp and pineapple rice

Want a dish that’ll transport your taste buds to a tropical island paradise? This is it.

Coconut, shrimp and pineapple rice
 
Ingredients
  • 2 cups cooked rice
  • 1 can coconut milk
  • 1 tbsp. sesame oil
  • 1 large shallot, roughly chopped
  • 200gm asparagus, roughly chopped
  • 1 red pepper, roughly chopped
  • ½kg shrimp, deshelled and deveined
  • 1 cup pineapple pieces
  • 1 fresh lime, cut in half
  • 1 cup freshly chopped coriander
Instructions
  1. Place the coconut milk in saucepan and bring to a quick boil. Reduce heat, add rice and simmer for about 10 minutes until rice has heated through and is slightly overcooked. Remove from heat and cover with a lid until the rice has absorbed the milk completely
  2. Heat the sesame oil in a skillet, add the shallot, asparagus and pepper and stir fry for 3-4 minutes or until the asparagus is tender
  3. Add the shrimp and pineapple and cook for 2-3 minutes until the shrimp is done
  4. Squeeze lime juice in the shrimp mix, stir in coriander, and remove from heat
  5. Fluff up the rice with a fork and ladle into bowls, divide the shrimp mixture evenly between the bowls and devour immediately!
 

 

 

 

 

The Next Indian Food You Need to Try

Groggy from a twenty-something hour train journey, I arrived in the small South India town of Gokarna. Starving after an endless chain of samosas, I stumbled into the run-down restaurant at six in the morning. Not knowing what to order, and too exhausted to even think about it, I simply pointed to the plate of the only other customer in the restaurant and said: Same. In minutes I was presented with a metal tray piled high with rice. Although ravenous, I refused to believe that this alone could be my breakfast, my first taste of South Indian Food. I neednt have worried. Just then, a parade of dishes made its way to the table, vegetables of all ilk cooked in every which way. Dry, fried okra with mustard seeds, slow-cooked aubergine, sour mango in an alarmingly deep-red gravy, soupy tamarind sambar, it was all there. The lot was gone in minutes and as I sat back smiling, stomach and mind replenished, I thought to myself that if this was the way people ate down here, maybe I should stick around.

Across the world, diners have been privy to the delights of Indian food for years. Whether its freshly baked naan or an aromatic, luscious masala curry, foodies from London to Los Angeles have well and truly embraced the spicy sensations of the subcontinent. Yet for all of its deliciousness, the type of Indian food enjoyed by the West is only the tip of the culinary iceberg. In the nations tropical south, menus become considerably more unusual to the foreign eye, with a whole range of new flavours, textures, and ingredients waiting to be experienced. From personal experience I can say that, for those adventurous enough to try, this distinct cuisine can provide a fresh take on Indian food that is as delicious as it is enlightening.

 

South Indian Food, how’s it different?

Perhaps the primary difference between north and south Indian cuisine is the substitution of wheat flour for rice flour. After months of delicious yet heavy roti, chapati and naan, I was relieved to see it all replaced by products that are altogether lighter on the stomach. Fragrant white rice is the regions most popular staple, yet derivatives like idlia steamed rice cake made with lentils are widely consumed on roadsides and in restaurants across the south. A classic south Indian breakfast, and one that I ate every other day, consists of two idli served alongside a fried savoury donut called vada. Creamy coconut chutneys are eaten with these starches to add flavour and texture, whilst their mildness can provide a soothing start to the day. After weeks of fiery hot curries and ghee-heavy snacks in the north, I personally found that a steamed idli or two can provide welcome respite for travellers with tender tummies, who will find south India much more forgiving.

 

Dosa, India, Indian Food, South India, South Indian Food, Snacks, Street Food

Dosa – King of snacks

A truly amazing south Indian delicacy, and still something of an unknown quantity in the rest of the world, dosa are crispy rice flour pancakes that are eaten throughout tropical India. One of the most memorable culinary highlights from my six month trip in India was ordering a gigantic dosa at a roadside stall in Munnar, Kerala. For foreigners like me, its hard to imagine a pancake made this way and the results were tastebud altering. The combination of pillowy interior and crisp edges flipped my perception of what a pancake should be, whilst the inclusion of spices and all manner of dipping sauces sent me into a kind of gastronomic hyperventilation. These snacks, which fuel workers and businessmen across the south, are made using a mixture of rice and black lentil flour, with the batter allowed to ferment overnight.  After this the dosa are fried on large round griddles and served rolled-up like a crepe, if you order a masala dosa, there will be a potato based mixture waiting for you inside. My personal favourites were those that come served on a banana leaf alongside a palette of sauces including spicy-sour tamarind sambar and coconut chutney, which manage to compliment each other wonderfully.

Using a 4:1 ratio of rice flour to gram flour, its easy to make dosa at home, just be sure to allow the batter to ferment overnight to make sure it stays light and retains its characteristic taste. In south India, dosa is one of the most popular snack foods around, meaning you can enjoy its crispy, savoury charms at any time of day. They vary across India but are truly at their best in the south, where theyre served either thin and crispy or thick and pillowy depending on where you might be. One of the very best Ive tried is rava dosa, which includes semolina and whole spices in the batter to produce a pancake crispier than anything else around and packed with flavours. Steer clear of air conditioned chains and head for the streets because, in tropical south India, the best dosas of all can found in the most unassuming of locations.

 

Not just for veggies

Whilst northern India is home to classics like Tandoori chicken and Lamb Rogan Josh, the vast majority of people in the region maintain a strict vegetarian diet for religious reasons. In the south however, many people eat non-veg dishes on a weekly basis, regardless of whether they are Christian, Muslim or indeed Hindu. During my time in the south I relished this. In Kerala, Indias most socially advanced state, I ate some of the best food I have eaten anywhere on earth. A large Muslim population has resulted in a diverse and delicious local cuisine thats famous across the subcontinent. Known as Malabar food, it is a melange of Arab, Persian and European influences that draws heavily on the regions sprawling coastline. The area is a playground for food obsessed westerners like me, with seafood plentiful and dishes such as shrimp coconut curry and chilli fried fish available at seemingly every food stand and hole in the wall eatery. In fact, one of the very best things I ate anywhere in India was the rava fried fish in Mangalore, Karnataka. Imagine classic British fish and chips made in a style not too different from southern frying. The inclusion of semolina in the batter made the chunks of fish uncommonly crispy and after washing it all down with a few cold beers at a slightly run down joint, I wanted for nothing. The fact that this delicious meal was served up by a miserable, tedious looking patron on sticky tables that were comfortably older than me, made things just that bit more interesting.

Further north in Goa, a sizeable Christian population has given birth to some stellar porcine delights, too. It was there that I gorged on sausages and cold cuts aplenty, my stomach yearning for a taste of Europe after five months on the subcontinent. Perhaps the areas best-known dish is Pork Vindaloo, a fiery curry of Portuguese origins that embodies southern Indias rich colonial heritage. Made with palm vinegar and lashings of red chilli, it is at once a spicy and sour curry that takes on a richness from the slow-cooked pork meat, whose use is a rarity throughout India. The best place to eat the authentic Pork Vindaloo is in the Goan capital of Panjim at fusion restaurant Viva Panjim. There, the seamless melding together of European and Indian techniques keeps locals and tourists flocking back for more porky delights. For me, its one of the best pork dishes I’ve ever eaten. Whilst there was plenty of spice, the overall flavour of the tender, slow-cooked meat was never compromised, and its this sense of balance that separates good Indian chefs from average ones. In fact, the Vindaloo was so tasty that I went back twice in two days, and Im not even ashamed.

Whilst everyone loves an order of chicken korma or a verdant portion of saag paneer from their local takeout spot, sometimes the classics can feel a little tired. In south India, I learned what tropical should be. The ingenious use of local produce, combined with the areas ethnic and historical diversity, has resulted in something exceptional. The region presents foodies with an entirely new facet of tantalising cuisine thats still not quite on the radar. Before it becomes the next big thing, open yourself up to the flavours of south India, youll never look back.

If you want to create the flavors of South India in your own home, check out our recipes for Rava Dosa and Pork Vindaloo. 

3 Must-Try Tropical Cocktails for Summer

One of my favorite things about Mexico is that the country is hung in a state of perpetual summer: great weather all year round, fruity cocktails at every turn, and watermelons are always in season.

Yes, thats right. Watermelons are always in season in Mexico. The succulent, guilt-free treat that many of us only enjoy during the summer months is a year-long favorite in Mexico, often incorporated into drinks to help rehydrate and nourish the body.

Even though Mexico has adopted watermelon as its own, the fruit actually originated from Africa, where tomb paintings in Egypt have depicted the fruit going back 5,000 years.

Gathered together here are a collection of tropical fruit drinks all have a similar history. While the fruits these cocktails celebrate are icons in their regions, they all originated in different places.

Just like the watermelons that came from Africa to Mexico in the early 1600s, mangoes were introduced to the region from India around the same time. And even though pineapples are indigenous to Brazil, they came to Caribbean before the time of Columbus in 1493, where his sailors gorged on the fruit and used it to prevent scurvy on their long journeys to and from Europe.  

Today we may not be preventing scurvy, but these favorite-fruit-imports are to here to help us stay refreshed all summer long- no matter where we may be!

3 Must-Try Tropical Cocktails for Summer

 

Watermelon Mint Agua Fresca

Agua fresca, or fresh water, is a popular Mexican drink that consists of water, fruit, and a little bit of sugar. They are generally non-alcoholic and not overly sweet, so its a great way to cool down during the summer months. (Also a great mocktailfor the kids! Not too much sugar and delicious equals a healthy alternative to soda and sugary fruit drinks!)

You will see gallons of agua fresca in restaurants all across Latin America with different flavors available. Dont like watermelon? Mango, orange, and strawberries can also be substituted (or added!) to this heavenly drink.

Want to turn this into an adult summer cocktail? Try adding a shot of tequila or rum to each glass and serve over ice.

Watermelon Mint Aque Fresca
 
Ingredients
  • ¼th of a watermelon, approximately 2 pounds
  • 1 cup water
  • Lime juice squeezed from two limes
  • 10 mint ten leaves
  • 1 tablespoon agave nectar (optional)
Instructions
  1. Bring water to a boil over medium-heat.
  2. Remove from heat, add the mint leaves. Let steep for 10 minutes until flavor has infused the water.
  3. Blend all ingredients and serve over ice.
 

 

Pineapple Passion Fruit Mojito

The mojito was born in Havana, Cuba and is typically made up of five ingredients: rum, lime, mint, sugar, and club soda. Its a popular summertime drink because its crisp and refreshing, and comparatively low in alcohol content. Its simple, delicious, and can please just about anyone.

But if you want a truly memorable cocktail thats fruity, yet classic, try infusing pineapple and passionfruit into your next mojito. The fresh fruit and pineapple juice will add enough sweetness that you wont need to use additional sugar! We think this is a drink that even Hemingway would approve.

Pineapple Passion Fruit Mojito
 
Ingredients
  • 1 pineapple, peeled, cored and chopped into chunks
  • 50ml can of pineapple juice
  • 10 fresh mint leaves
  • 4 limes, sliced
  • 4 shots of light rum
  • 4 passionfruit, seeds and pulp removed
  • 2 liters club soda
  • ice, to serve
  • lime slices, to serve
  • fresh mint, to serve
Instructions
  1. Put the pineapple and pineapple juice in the blender. Blend on high until you have a smooth puree.
  2. To make the mojito, press the pineapple puree, passion fruit, mint and lime together with the bottom of a spoon. Try not to cut up the mint so much, you just want to crush it a bit to infuse with the fruit and lime.
  3. Pour ⅓ cup of the mixture in the bottom of each glass.
  4. Add ice on top of the mixture.
  5. Add enough soda water so that it fills the glass.
  6. Add fresh mint and a lime wedge to serve.
 

Mango Ginger Margarita

There is a point during every summer when the heat becomes unbearable. We find ourselves almost wishing it was winter again just so that we could find relief from the 100+ degree days and sticky-mosquito-filled nights. Need relief from this summers heat wave? Enter the mango-ginger margarita.

Margaritas found their fame in Mexico, but are now a popular summertime drink around the world for its refreshing fun flavor. The mango and ginger combine in this drink for a sweet and almost spicy taste that will help you cool down by the pool or at the beach.

Mango Ginger Margarita
 
Ingredients
  • 1 fresh ripe mango, peeled and diced
  • 1 large lemon, squeezed
  • 1 Tablespoon grated fresh ginger
  • 1 Tablespoon agave nectar
  • 4 shots tequila
  • 1 - 1½ cup ice
Instructions
  1. Blend the diced mango, lemon, ginger, agave nectar, and tequila on high until it becomes a puree.
  2. Add the ice ½ cup at a time.
  3. When it reaches a consistency you like, divide between four cups and serve.
 

 

 

6 Creative Mango Recipes

I was lying underneath my mosquito net one morning in Ghana when I heard a small tap on my window. I sat up and looked out, but no one was there.

So I lied back down. It was over 40 (105 F) degrees and everyone in the village was trying to do as much nothing as possible.

But then I heard the tap again in rapid succession. Tap, tap, tap.

Suddenly, a roar of childrens voices rang outside.

When I went out I saw five children standing underneath the belly of a big green tree beside my house. They each took turns throwing rocks into its leafy abyss, desperately aiming at some unknown target.  

A young boy with red shorts took aim at the tree like a major-league baseball player and then launched his rock at the tree. Thunk. Something large and solid hit the ground with a thud and the children began to shout in celebration.

The same boy cut open the mango and gave out small pieces to each child. With his arm outstretched, he offered a small slice to me.

I was shocked. Stunned.  My mouth exploded with a sweetness that was unparalleled to any fresh fruit I tried before. Was this same fruit I passively ignored for 23 years in the Midwestern United States?

This was not the same mere flavoring that I had encountered before. These mangoes were succulent and bursting with a sticky fresh sweetness that didnt weigh you down like sugar or soft drinks.

I now understood the young children’s – and the rest of the world’s – affection for mangoes. Drinks, snacks, or full blown meals, there is no limit for how these countries use mangoes in their everyday meals. Spanning from the Caribbean to India and even the Pacific Islands, here are a few recipes that showcase some of the best ways to incorporate mangoes!

6 Creative Mango Recipes


Thailand: Mango Sticky Rice

Sticky rice can be used as a side dish, or even a dessert as it is commonly served in South East Asia during April and May.  Whats sticky rice? Its slightly sweetened rice that is made stickyby the added sugar. While most summer desserts favor coldness to beat the heat, mango sticky rice is served at lukewarm or room temperature. Its easy to find this delicacy in Cambodia, Indonesia, and Laos, but it is thought to have originated from Thailand.  Surprise your friends with this easy yet memorable dish at a cook out this summer!

Mango Sticky Rice
 
Ingredients
  • ½ cup jasmine or basmati rice
  • ½ cup water
  • 1 (14 oz) can coconut milk
  • ½ cup sugar
  • 1 sliced mango
Instructions
  1. Cook rice according to directions using half of the coconut milk, ½ cup water, and ¼ cup of sugar. When finished the rice will be very dry.
  2. Using a separate sauce pan, boil the rest of the coconut milk with the second half of the sugar.
  3. Keep the mixture at a boil until it becomes a thick sauce.
  4. Use the ½ cup measure to create small mounds of the rice.
  5. Pour an even amount of the syrup on all the rice mounds.
  6. Add the sliced mangoes and enjoy!
 

Senegal: Summer Rolls

History begets food. During the First Indochina War many Vietnamese citizens moved to Senegal to seek refuge from the war. An unlikely combination of Africa and Asia are molded together to create a truly unique dish: the Senegalese Summer Roll. Its one part West African, and one part South East Asian; taking a clear inspiration from the traditional Vietnamese Summer Roll. However, its accents are clearly African by incorporating peanut sauce and fresh mangoes.

Summer Rolls
 
Ingredients
  • 2 medium eggplants
  • Olive oil, for brushing
  • 16 (8 inch) round rice paper wrappers
  • 1 bunch mint, leaves only
  • 1 bunch basil, leaves only
  • 1 bunch cilantro, leaves only
  • 1 mango, sliced
  • 1 cucumber, sliced length wise into 6 pieces
  • 3 scallions, cut length wise into 2-inch pieces
  • 1 carrot, peeled and grated
  • 1 head lettuce, leaves separated
Instructions
  1. Cut the eggplant into ½-inch slices. Brush the slices with olive oil and grill until cooked through, about 3-5 minutes each side. Slice into four long pieces.
  2. Place a clean, damp paper towel over a plate. Fill a large bowl with warm water.
  3. Immerse the wrapper into the water for 5 to 10 seconds, until it is pliable. Lay the wrapper on the damp towel.
  4. Add a few mint, basil, and cilantro leaves onto the wrapper.
  5. Add a few slices of the mango, grilled eggplant, cucumber, scallion, and a large pinch of the carrot. Be careful to not overfill the wrapper.
  6. To roll the wrapper, fold in the left and right sides over the filling. Take one side and roll it tightly away from you, top to bottom, like a cigar. Repeat with he remaining wrappers and filling.
  7. Serve with lettuce leaves and peanut sauce!
 
Peanut Sauce
 
Ingredients
  • ¾ smooth peanut butter
  • 1 T grated ginger
  • 2 T water
  • 3 T honey
  • 1 T lime juice
  • ¼ cup soy sauce
  • 1 t fish sauce
  • 1 t tamarind paste
  • 2 garlic cloves, minced
  • ½ t sesame oil
  • ½ t cayenne pepper
Instructions
  1. Combine all ingredients in bowl and mix well
 

 

Honduras: Mango Avocado Salad

Is it a salsa or a salad? Who knows. And who cares. This menage of salty and sweet has a lot of competing flavors, but it somehow just works. Youll find this paired with tortilla chips at parties and as a snack at local bars in Honduras and across the Latin World. Want to try your hand at an easy recipe? This one is easy: no cooking and done in under twenty minutes!

Mango Avocado Salad
 
Ingredients
  • 1 mango, peeled and diced
  • 2 avocados, peeled and chopped
  • 1 tomato, diced
  • 1 small red onion, diced
  • 1 red pepper, diced
  • 1 lime
  • 1 teaspoon garlic powder
Instructions
  1. Combine all the ingredients together in a bowl.
  2. Mix well and let sit for about 20 minutes.
  3. Serve with tortilla chips and enjoy
 


Vanuatu: Mango Ice Cream

Vanu-what? This ice cream comes from an archipelago in the Pacific islands located a few hundred miles east of Australia. But this ice-cream transcends borders. Remember the mango ice-cream from my hometown that no one ever ate? This is clearly not the same box-flavored stuff. This ice cream uses real mangoes, which are in abundance on the many shores of Vanu-ah-too.

Mango Ice Cream
 
Ingredients
  • 1 cup mango pulp
  • 1 cup sugar
  • 1 cup milk
  • 1 (14 oz) can unsweetened condensed milk
  • 4 eggs
  • 1 T lemon juice
  • A pinch of salt
Instructions
  1. Heat the milk and turn off the heat just before it starts boiling.
  2. Beat the eggs and the sugar, slowly adding the hot milk while beating.
  3. Add condensed milk, mango pulp, lemon juice, and a pinch of salt. Mix well.
  4. Let cool and refrigerate for 12 hours. Put ice cream maker bowl in the freezer at this time also.
  5. After 12 hours, place the mixture into the frozen ice cream maker bowl. Turn on the ice cream maker for 20 minutes.
  6. Place the mixture out of the maker into the freezer for 30 minutes before serving.
 

 

India: Mango Kulfi

First things first: kulfi is not ice cream. While it is a frozen dairy dessert, its creamier and more dense than traditional ice cream. Kind of like a frozen custard. This dessert is sold on street carts in India by kulfiwalas, literally kulfi sellers” and often comes in a form similar to a Popsicle. The most common flavors are pistachio, rose, and mango. Garnishes include cardamon, pistachio, and dried seasonal fruit, but its most popular on its own.  

 

6 Creative Ways to Enjoy Mangoes
 
Ingredients
  • 2.5 cups milk
  • 2.5 cups mango puree (4 large mangos blended)
  • ¼ or ½ cup sugar (depends on sweetness of mangoes)
  • 5 green cardamon crushed
  • A pinch of saffron
  • 15 unsalted pistachios, blanched, peeled, and sliced
  • 3 T evaporated milk
  • 3 T rice flour dissolved in 3 T of the milk
  • (Optional) rose syrup
Instructions
  1. Put saffron and milk in pan. Heat on a low flame, but don’t boil.
  2. Add sugar, stirring until dissolved.
  3. Dissolve the rice flour in 3 T milk.
  4. Add rice flour mix to the milk, saffron, sugar mixture. Keep stirring so that no lumps are formed.
  5. Continue to cook until the mixture thickens. Turn off flame.
  6. Add evaporated milk. Stir and let the mixture cool.
  7. Add mango puree and sliced pistachios. Mix well.
  8. Pour the mixture into serving bowls. Freeze for 8-10 hours.
  9. Serve cold with rose syrup.
 

Philippines: Mango Float

Now we are back where we started: South East Asia. In the islands of the Philippines this dessert is a classic for birthday parties and celebrations. What is it exactly? Its akin to tiramisù but made with fresh mangoes and sweet bread. This is another easy recipe to try as there is no baking involved. Just assemble, refrigerate for a few hours, and serve.

Mango Float
 
Ingredients
  • 3 mangoes
  • 2.5 cups double cream
  • 1 (14 oz) can condensed milk
  • 1 t vanilla extract
  • 16 individual baked sponge cakes or graham crackers
  • 1 medium size tray
Instructions
  1. Peel the mangoes. Slice into thin layers.
  2. Slice the sponge cakes in half. (Skip if using graham crackers)
  3. Mix the double cream and condensed milk in a large bowl. Make sure the mixture is well blended.
  4. Start layering the sponge cakes on the bottom of the tray. Make sure they are evenly spaced. Pour ¼ of the mixture on top of the sponge cakes. Add a layer of sliced mangoes on top of the mixture and sponge cakes.
  5. Add another ¼ of the mixture on the mangoes. Add another layer of sponge cakes.
  6. Add a layer of mango slices. Add a layer of sponge cake.
  7. Add the rest of the mixture. Add the remaining mangoes on top.
  8. Cover and refrigerate for at least 3 hours.
  9. Serve chilled!
 

 

Don’t Chew the Fufu: A Guide to Dining in West Africa

The first rule I learned in Ghana was to not chew the fufu.

On my second day in Kumasi, Ghanas garden city in West Africa, we were ushered into a small wooden structure. Inside on the dirt floor was a big-bellied pot of soup whose contents were rolling red and brown, spitting stew into small puddles on the floor. 

The heat and moisture produced pools of dirt behind our elbows and knees. Flies buzzed around us, but we didn’t swat them. We were too tired from spending all day in the sun and were eager for our next meal.

We were all new college graduates who arrived in West Africa to start our careers in development. Our NGO, or non-governmental organization, implemented peer-to-peer tutoring programs in rural Ghana. Our roles were to create and manage those programs from the ground up, which was much easier said than done. Much like eating fufu.

To finish todays training we will learn to eat fufu,my coordinator said candidly with a grin.

The reputation of the fufu proceeded itself. Its either loved or hated, and too often misunderstood. I had heard about fufu and garnered mixed reviews from decentto something I would never try again.

A bowl plopped down in front of me. A starchy white ball was surrounded by a brown soup and a piece of meat. It smelled faintly of peanuts and beef, but I knew that it wasnt cows meat.

Use your hands,my coordinator said. There were no forks or spoons on the table.

I tore off a piece of the starchy ball and dunked it into the stew. With the consistency of unbaked bread, the ball tasted like mild sourdough. The soup was thick and oily with the hint of roasted peanuts and meat. I tried to chew it when my coordinator stopped me.

Dont chew the fufu,he said. You are supposed to let it slide down your throat. We never chew the fufu.

I watched first. My coordinator tore off a piece of fufu and flattened it with his thumb. He scooped up some of the stew and he placed it into his mouth and swallowed. No chewing necessary.

Determined, I tried again. I tried to swallow, but found that it was easier to let the soggy starch slide down my throat. I continued, letting the fufu slide down with greater certainty until I finished my bowl.

Im not going to lie: it wasnt my favorite thing I tried during my seven months in Ghana. (That would be “bofroat”, which is like a round donut!) But trying fufu was my most memorable food experience in West Africa because it is such a special part of the culture. Its communal to make, communal to eat, and quintessentially Ghanaian.

Everywhere you will go in Ghana the locals will ask you (curious and half-amused): Did you try fufu yet?Its not known to be popular amongst foreigners, but you do get credit (and laughs!) for trying!

What is fufu exactly?

Fufu is a starchy ball made from yams and sometimes combined with plantains. Variations of it are common across the African continent, but in Ghana yams are pounded with butter into soft balls to produce the fufu.

It can be served with soup or meat. The most common variation in Ghana is a peanut soup served with bushmeat, with the fufu ball placed into the bowl of soup. Bushmeatis a blanket term used to describe animals that live in the African bush, which include rodents and ground-hog-like animals.

Fufu is a unique dish that is both a daily meal and served on special occasions with fish, like on Easter. Fufu is best shared with friends and family as a communal meal, as it is also communal to make.

It takes at least two people to transform the yams into fufu. One person pounds the yams with a large wooden spoon and another turns the fufu so that the consistency is even.

If you think you are bold enough to try making fufu and peanut soup like the Ghanaians do, heres a recipe you can make in any kitchen. 

 

A Peek Into Indonesia’s Dark Culinary Customs

I love nasi goreng as much as the next traveller in a remote region of Southeast Asia, but after six weeks of eating nothing but fried rice, my taste buds were craving different Indonesian cuisine.

Sumatra is Indonesia’s jewel. The sixth largest island in the world is literally – and figuratively speaking – a world away from uber-famous Bali, that pocket of tropical island gorgeousness that’s besieged by over 2 million visitors every year. Visitors go in search of stunning stretches of beach, crystalline waters, idyllic temperatures and an easy and inexpensive vacation. Bali’s abundance of water sports, and an array of delectable food holds the visitors hostage for weeks on end. A great majority of visitors make their pilgrimage to Bali a yearly ritual, yet only a few intrepid explorers stretch their horizons all the way north to Sumatra.

In my travels lost in the highlands of northern Sumatra, as I faced yet another serving of nasi goreng, I somewhat understood why I hadn’t run into a single Western tourist in weeks.

 

Indonesian Cuisine, fried rice

 

Don’t get me wrong. Sumatra is stunning. Beyond stunning, in fact. One of the most fascinating and interesting destinations I’ve had the good fortune of visiting in this past year. Its remoteness, ruggedness, and lack of major tourist infrastructure is key to the fascination.

And possibly due to the lack of (almost) anything other than fried rice and fried eggs. There are few places left in Southeast Asia, where one can feel as far remote from Western civilization as one would ever wish to be.

I could always feast on fried fish, sold by the bucket-loads by every other street-food stand in every village. Yet the oppressive tropical heat and mountains of complimentary flies have a remarkably unappetizing effect.

Lake Toba: Sumatra’s most ‘touristy’ destination

After weeks of exploring the northern reaches of the island, I head to Lake Toba, the reputed highlight. I’m in sore need of a rest in beautiful and fresh surroundings, up high on the shores of the largest volcanic crater on earth.

I’m lured here by the promise not only of cooler temps, but also a most interesting cuisine culture.

Lake Toba is inhabited by the Batak people, the last known cannibal tribe in the world to have given up their taste for human flesh. In pre-colonial times, the Bataks indulged in ritual cannibalism, which is one not induced by a simple lack of food, but rather a belief that eating an enemy warrior’s organs – as well as the palms of the feet and hands – and drinking his blood, strengthens one’s tendi, or ‘soul energy’.  Apparently, roasted over an open fire and seasoned with salt, lime, and chilies, human is quite the delectable treat.

Before the Bataks were converted to Christianity, it is alleged they consumed anything that moved: from rather unfortunate captured enemies to monkeys, rats, bats and common household pets like dogs and cats. All of this is not particularly disturbing to me, as the history of macabre feastings is certainly not an uncommon thing in history, just about anywhere on earth.

Yet what I hadn’t expected, was to discover much of it is still practiced throughout Indonesia, and not only in remote and lesser visited places like West Timor, which sees even fewer tourists than Sumatra.

When old habits die hard…

I’d barely been in the Batak region for five minutes when I noticed the local’s uncanny penchant for cute, fluffy, fat puppies. Every second home boasts at least half a dozen of the furry creatures in its front yard, all happily playing. The overabundance of dogs in this North Sumatra province was made all the more obvious by the fact that I’d just spent almost a whole month in the Aceh Province, on the very northern tip of the island. Aceh is the most Islamic corner of Indonesia and one of the few places in the world where spotting even a single stray dog is simply impossible. In Islamic canonical hadeeths (sayings of Muhammed), dogs are considered unclean and even demonic, and their presence in the community is simply not tolerated.

Spend enough time in developing countries and you begin to understand a whole new set of life priorities. In places where subsistent living is de rigeur, no-one’s going to have half a dozen “pet dogs” to feed. On Samosir Island, in the heart of Lake Toba, it is plainly obvious that people breed and grow puppies the way one would chickens or pigs. For food.

They say old habits die hard and that is most certainly true of Batak cuisine. Over the last century and a half, they may have been gently forced to give up on eating fellow humans, yet this proud, indigenous and fierce culture is not modernizing without a fight. Alongside some truly mouthwatering dishes, you’ll also find roasted dog served, albeit mainly on Sundays and special occasions like weddings. Curiously enough, many people here do keep some dogs as pets, and although we may find the incongruity of this concept unfathomable (eating the same animal you’d happily keep as a pet), the Bataks have a solution to this quagmire: they only eat dog from neighboring villages.

Biang is the word for dog meat in Sumatra and B1 (or RW) the “undercover” term to look out for on menus. Either to avoid it or to try it, if you’re an adventurous and open-minded traveler. It turns out I am neither, so chose to steer clear of any meat dishes on Sundays, lest I feed on Fido by mistake. Because as much as I am fascinated by unusual culinary customs, most especially in the tropics, I reserve the right to let my eyes do the research instead of my taste buds.

Roasted dog is not the only dish reserved for festive occasions here.  Monkey and snake also make rare appearances at fancy village-wide culinary gatherings.  And Sumatra is certainly not the only place where you can find slightly unusual, and even gory, ingredients.

In North Sulawesi, you’ll find a whole market dedicated to the macabre delights of the native Minahasa people, including python steaks drowned in rica-rica sauce (with lemongrass and chili), bush-rat kebabs, and deep-fried bats. The Minahasa are world-renowned for their bizarre culinary habits, and have single-handedly almost depleted their region of endangered species such as tarsier (a type of small monkey) and kuskus (an endemic marsupial). The local government has endeavored to stop such ancient culinary practices – lest there be no more creatures left on Sulawesi – so the above-mentioned treats are nowadays very difficult (and exorbitantly expensive) to find. But Sulawesi is one of those places where food taboos don’t exist. Being remote and way off the Southeast Asian tourist trail means ancient traditions still survive with unabashed abandon.

Head to Tomohon Market on any given Saturday, and you’ll rub shoulders with local islanders who’ve spent the week catching just about anything with a heartbeat. If you’re blessed with a strong stomach, you can read more about the reputed ‘world’s most macabre market’. But beware, the photos are not for the faint of heart.

The more palatable side of Batak cuisine

Luckily, Indonesian cuisine boasts so many truly special and scrumptious dishes that delving into its darker side can easily be avoided. Even modern Batak cuisine is an utterly delightful affair, influenced by Indian and Arabic spices — with heavy doses of wild chives and andaliman, a local Batak pepper.  Finally feasting on freshly caught carp, lake lobsters, and suckling pig, does wonders for the nomadic taste-bud in Sumatra. — Batak cuisine is varied, tasty and incredibly unique.

Spending the last night in Lake Toba, I indulged my taste buds on a vegetable and chicken taco, topped with grated cheese, and complemented with a side of tangy guacamole. Because although full cultural immersion is something to behold when one travels, it does not mean one is not allowed a few rare exceptions.