9 Foods You Can’t Miss in Ethiopia

Rich in flavors, colors, textures and variety, Ethiopian cuisine is one of the most enticing you’ll ever come across. A kaleidoscope of influences and an eclectic history make it utterly unique in all of Sub-Saharan Africa.

If you want to discover a mouthwatering taste of the Mediterranean in Africa, then let this be your next unforgettable, foodie-delight holiday destination.

Unlike many other parts of Central and Southern Africa, Ethiopian cuisine offers an incredible variety of dishes, most of which are vegetarian and vegan. This is, perhaps, the biggest difference between the cuisine of Ethiopia and that of its immediate neighbors, like Kenya and Sudan, both of which are heavily reliant on fatty meats and a carb-based main of either rice or white flour-based bread. With an abundance of vegetables, as well as herbs and spices, Ethiopian cuisine can revolutionize your whole opinion of African cuisine. Spend but a day here and you’ll soon realize that food is one of Ethiopia’s most prized highlights.

The art of eating in Ethiopia

Much like Indian meals, there’s no elegant way of eating in Ethiopia. This is arguably the most endearing aspect of the local cuisine. There are no bowls, side plates, knives and forks here. Just an oversized injera pancake (you’ll discover what that is below), dollops of exceptionally tasty delights, and your (hopefully) squeaky-clean fingers. Tear away a piece of injera with your right hand, use it as a spoon to scoop up food and drop the whole scrumptious pocket straight in your mouth. There is an art to doing this so that your fingers never touch your lips. If you can master this, you’ll already be a step ahead of countless tourists, myself included! Luckily, locals are graciously accommodating in this regard and will certainly never reprimand you for not getting it quite right.

Eating in Ethiopia is a very social event and, like in most of Asia, all dishes are meant to be shared, making a messy event even messier! If you’re ever lucky enough to be invited to share a meal with locals, do not panic if your host insists on feeding you. Literally. With his/her fingers! This may seem an incredibly bizarre thing to do, but in this country it is an absolute privilege to be ‘fed’ by your host, and this ancient tradition (called gursha) is a sign of friendship, respect, and loyalty.

Once you understand the social aspects of dining in Ethiopia, it time to decide which delectable treat you want to try! You can decide where you want to start on the list, but these 9 foods can’t be missed.

9 Ethiopian foods you can’t miss

Injera

In Ethiopia, the carb of choice is the injera, a flat pancake-like staple that’s used, instead of cutlery, to mop up food and sauces. Because injera is made of sourdough it is both filling and delectably ‘sour’. An acquired taste no doubt, injera tastes a little odd on its own, but the sourdough flavor perfectly enhances the stews with which it is served. Injera looks like a sponge and certainly feels like a sponge, and combined with the stews it could soon become one of your favorite highlights. Made from a fermented gluten-free grain called tef, injera is the most fundamental base of any Ethiopian meal.

Berbere

The staple chili sauce of choice, berbere is made from ground red chilies and a combination of at least 20 other spices, including cinnamon, cumin, ginger, coriander, garlic and many more. No matter what other dishes you order, there will always be a corner of injera smothered in this delicious paste.

Doro Wat

The chicken stew to end all chicken stews is Ethiopia’s national dish and consists of chicken pieces and (more often than not) hard boiled eggs, cooked in a spicy and tangy tomato-based sauce.

Shiro

One of my absolute favorite injera-accompaniments was shiro, a chickpea based sauce cooked with lentils and berbere that can either be runny (shiro wot) or perfectly thick (shiro tegamino). “Tegamino’ is also an Italian word and the name for the small terracotta pot in which the shiro is cooked.

Do note that Ethiopian cuisine is rich in pulses, and you’ll find plenty of shiro variations with red and green lentils, and beans as well.

Mixed Platters

For the first-time visitor who may have a difficult time deciphering an Ethiopian menu, mixed plates of half a dozen dishes, served on injera, are simply ideal. These platters make up the great majority of meals served in street-side restaurants and are a great way of savoring various local dishes in just one sitting. Whether meat based (maheberawi) or vegetarian (yetsom beyaynetu), Ethiopian mixed platters are heavenly, as dishes change regularly depending on what’s been freshly cooked. This way you never need to eat the same combination twice and you’ll get to savor dozens of dishes in just the first few days in the country.

Tibs

Carnivores like my beloved other half soon get addicted to tibs, a dish of stir fried meat that’s cooked with garlic, rosemary and, in fancier places, even a dash of white wine. This simple and quite unassuming dish is spectacularly tasty and, on request, can be made berbere free. This is heaven-sent if you’ve been in the country a while and feel you need a break from all the spice.

Kitfo

There was no going back once I discovered kitfo, or the Ethiopian version of a steak tartare, whereby raw mince is mixed with herbs and berbere (of course) and served with a tomato sauce. In this particular case, I do recommend you try it in popular restaurants that specialize in it, as you’ll know the meat is super fresh.

Ethiopian Macchiato

Ethiopians are just nuts about their coffee and, being Italian myself, this is something with which I related wholeheartedly. The macchiato (a short black with a dash of frothed up hot milk) is quite legendary in Ethiopia and considered one of the most ancient and authentic drinks in the country. Funnily enough, most Ethiopians don’t realize that this is, in fact, one of the many legacies left behind by Italian troops who were all over the country in the early 1930s. I even had a barista argue with me that macchiato is an Ethiopian word, even though it literally means ‘stained’ in Italian. As in the espresso – as opposed to a caffé latte – is only “stained” with milk, not drowned in it.

In case you’re wondering, Ethiopia serves up the very best coffee of any country south of the Sahara and there’s a reason for this. Ethiopia is credited with being the birthplace of coffee. Nomadic tribes in the 10th century are believed to be the first people to recognize coffee’s stimulating effects — although those tribes ate the cherries from the plant rather than the beans we use to make the hot beverage today.

Ethiopian Coffee Ceremony

The Ethiopian coffee ceremony is something that’s internationally renowned and an incredible tradition whose precise origins are unknown. Although you can certainly grab yourself a macchiato in two minutes flat, at one of Addis Ababa’s many cafés, partaking in an hour-long traditional ceremony here is an absolute must.

In Ethiopia, the long and tedious coffee ceremony is arguably the most important social tradition in any household. Usually officiated by the youngest woman of the house, it involves making coffee for family and guests, starting from roasting raw coffee beans over an open coal stove. After the beans are roasted, they are ground by hand in a traditional mortar and pestle (called a mukecha) and finally brewed for at least 5-7 minutes, before the by-now very aromatic coffee is finally served. Traditionally, a coffee ceremony involves serving, and enjoying, three cups of coffee, all made from the same ground beans. Usually served alongside freshly made popcorn, a Sunday coffee ceremony can easily take up half an afternoon. This is a time when families gather and spend some quality time together. Being invited to attend a family’s coffee ceremony is one of the most delightful honors you could ever receive in Ethiopia.

The 5 Best Tropical Cruises for Foodies

Gone are the days when cruise dining meant less-than-average, mass-produced ‘mystery stews’ and rows upon rows of tasteless Jell-O. Nowadays, food has taken center stage in the cruising world. Particularly in the tropics, where high-quality organic local produce, combined with exceptional cooking skills, result in some of the most mouth-watering meals you could ever taste.

Want to sail the tropical world and enjoy unforgettable epicurean experiences? Then make a beeline for the very best tropical cruises for foodies.

Paul Gauguin Cruises, Caribbean

Enlisting the help of double Michelin-starred French chef Jean-Pierre Vigato, has certainly helped Paul Gauguin Cruises stay ahead of the food-lover’s cruising world. Tere Moana, the utterly stunning 88-guest luxury yacht cruising the tropics. Where Gauguin Cruises shine best is in the culinary department, where they have invested much of their efforts. So committed are they to providing a brilliant epicurean experience, that guests are requested to fill in a food preferences form up to two months before sailing.

The ship: The Tere Moana boasts 44 sea-facing cabins, 8 of which have glorious balconies and Class A Suites with expansive verandahs. A journey on the Moana certainly feels more like a private charter voyage rather than your run-of-the-mill cruise. On board, you’ll find a swimming pool, whirlpool, sundeck lounges, beauty spa, gym and fun water toys like kayaks and windsurf boards. Outdoor and indoor dining and relaxation lounges, with the added bonus of Wi-Fi hotspots, make this a most relaxing ship on which to cruise.

The destination: In the Caribbean, Gauguin Cruises run two amazing, weeklong voyages. Choose from a sail to vibrant and colorful Panama, glitzy Aruba and stunning French West Indies, or a jaunt to and through the British Virgin Isles.

The dining: Offering three exceptional onboard dining options, guests really do have the best of the Caribbean at their taste buds when they cruise on the Tere Moana. L’Etoile specializes in international cuisine with a varied menu created by Chef Vigato, incorporating the finest local ingredients available. With the abundance of tropical fruits, fresh seafood, aromatic spices and organic vegetables in this region, meals onboard are sensationally tasty. Meals usually consist of six courses or more, with a choice of hot and cold appetizers including melt-in-your mouth tuna tartare and hot off the coals suckling pig! Although the menu varies with each cruise, there are a few signature dishes that are always available. The almond-crusted mahi-mahi is revered among return guests, as is the chicken cordon-bleu just bursting with flowy French cheese.

AmaWaterways River Cruises, Vietnam & Cambodia

River cruising is a magnificent way to discover off-the-beaten tropical destinations. This is especially true in Southeast Asia, where the mighty Mekong River winds its way through some of the most outstanding scenery in the entire region. AmaWaterways have two beautiful riverboats cruising the Mekon River in Vietnam and Cambodia, the Amadara and Amalotus. Both are outstandingly striking riverboats, offering luxury, comfort and exclusivity.

The ship: Similarly sized, the Amadara and Amalotus were both built in Vietnam and are only a few years old. They both carry 124 passengers in similarly sized cabins, the main discerning aspects being the layout of the main areas, and the fact that the Amadara boasts a swimming pool at bow, whilst the Amalotus’ pool is at the stern.

The destination: The 16-day Mekong River cruise offered by AmaWaterways (from July to May every year) offers a kaleidoscope of exotic experiences, with a myriad of enticing cultural landmarks, ancient palaces and temples to discover. The journey starts in Hanoi, with an overnight stay in magnificent Ha Long Bay on a traditional junk, before travelling overland to the ancient Khmer temple city of Angkor Wat, in Siem Reap, Cambodia. From here, cast off on a spectacular cruise all along the Mekong River for 9 unforgettable sailing days. Stopover ports include the Cambodian capital, Phnom Penh, the insanely busy floating markets at Cai Be, and bustling Ho Chi Minh City.

The dining: Food is a big deal on AmaWaterways cruises, and never more so than when sailing in one of the world’s foremost foodie destinations. Southeast Asian cuisine, renowned for the regional richness, abundance of spices and intricate recipes, is rated among the best in the world. Aboard this cruise, you get to savor it all. Each meal on board is regionally inspired, complemented by international flavors and expert hands. Although Western meals are always on offer, it’s the Cambodian and Vietnamese specialties that hit the mark with guests. Best part about these cruises? Not only do you enjoy fantastic meals on board, but you can also include visits to the famed night food-markets of Siem Reap – for the best fish amok in the country – and Phnom Penh, a haven for Cambodian sticky rice and mango pudding lovers. Cruising and feasting your way through Southeast Asia has never been more delightful!

Seabourn, Cruises, Caribbean

Seabourn are renowned for their intimate, luxury cruises and for placing a strong emphasis on gourmet dining experiences. Offering all-inclusive rates and stunning elegance, Seabourn is a great choice if you dream of a journey that is just as enticing, relaxing and rewarding as the destination.

The ship: For a cruise company of this caliber, you can expect your Seabourn yacht to be out of this world. And they really are. Voted the world’s “Best Small Ship Luxury Cruise Ships”, the Seabourn dames are exclusive luxury resorts at sea. Currently, there are three luxury yachts sailing the world, with a new addition expected to join the fleet in December 2016. The Sojourn, which typically sails the Caribbean, is an Italian-built treasure, comprising 650 feet of pure opulence. This includes a health and beauty spa which spans two floors and 11,000 square feet! With spectacular outdoor terraces, indoor golf putting greens, Observation Bar, designer boutiques, two full-service restaurants and a more casual grill bar, stepping off the Sojourn may arguably be your biggest challenge.

The destination: You’ll find Seabourn sailing the high seas in the Caribbean, on a multitude of itineraries. Spend 12 days scouring the width and breadth of the British Virgin Islands, with lovely hop-over stops on highlights like St Barts and St Lucia. Have more time? Then indulge in a phenomenal 39-day adventure that’ll guide you from Florida, all the way to Panama, Barbados and a zig-zag adventure through a dozen impossibly idyllic tropical islands, right in the heart of the Caribbean Sea.

The dining: Renowned for hosting celebrity and award-winning chefs like Michele Bernstein and Thomas Keller, Seabourn cruises not only offer amazing delights at every meal, with 7-course degustation menus of local and imported treats a highlight, but also regularly hold on-board cooking classes and presentations. The signature dish, according to head chef Tony Egger, is “Lobster, Champagne and caviar” which perfectly epitomizes the 5* dining experience you can expect. All three indulgences are ubiquitous on the menu and served on demand. Sundowners complemented by a silver tray of whole-wheat crackers topped with crème fraiche, egg, red onion and caviar are the most anticipated daily highlight. Meals are European-style on board, so dishes served are small yet numerous. Some of Thomas Keller’s famed dishes from his California restaurant are also regularly offered, including the awesome Napa Burger, made with a potato brioche-bun and topped with Wisconsin cheddar cheese and his signature, homemade Thousand Island dressing.

Aqua Expeditions Amazon River Cruises, Peru

Head to the deepest, darkest depths of the Amazon rainforest in Peru and gourmet cuisine isn’t something you would expect. After all, it certainly takes you long enough to reach this place, how on earth could you expect premier ingredients to make it this far? But they do. At least, aboard the M/V Aqua they do! Alongside jungle tribe visits, wildlife spotting, and trekking in the world’s most important tropical rainforest, the cruise line offers an extensive gourmet food service that belies belief.

The ship: Aqua is a stunning, recently refurbished 12-cabin vessel accommodating 24 guests and 21 crew, including a naturalist guide (for offshore excursions) and medic for any eventualities. Designed with nature in mind, Aqua is superbly elegant and modern on the inside, yet still manages to blend in with the tropical and all-natural surroundings. Onboard kayaks offer you the chance to explore the landscape, and the incredible wildlife that inhabits the Amazon River, at close range.

The destination: Aqua Expeditions lead exploratory cruises in parts of the Amazon that are out of reach of most cruise liners. The world’s longest and arguably most important river boasts unique biodiversity and more ecosystems than you’d find in entire continents. When you leisurely sail the Apurimac River, the place where the Amazon originates, you’ll be privy to a side of the Amazon Rainforest very few get to visit.

The dining: Aboard the M/V Aqua, you’ll savor scrumptious Peruvian specialties, prepared by none other than Pedro Miguel Schiaffino, owner of Malabar Restaurant in Lima, one of South America’s top-rated culinary gems. Schiaffuno’s signature Camu Camu Sour cocktail is perhaps his most beloved drink delight and perfect when paired with an Amazonian sunset. Unique specialties like Napo-de-Berenjena, an amazing terrine of fried eggplant with mozzarella and pears are indicative of the chef’s avant-garde approach to Peruvian cuisine. For those who wish for a completely immersive Amazonian experience, complete with award-winning chef-created delights, the M/V Aqua cruise in the Amazon is an absolute bucket-list contender.

Crystal Cruises, Indian Ocean

If you are interested in a truly luxurious cruise experience with fine dining and cultural immersion, Crystal Cruises could be the right line for you. In particular, their Indian Ocean routes are jam packed with scenery unlike anything you have ever experienced. Enjoy a tropical breeze while you explore coral reefs, breathtaking shorelines, and even a two-night stay in the city of Dubai.

The ship: Crystal lines have three ships to choose from on their Indian Ocean tour — the Symphony, the Serenity, and the new Esprit. All three offer top-shelf luxury, with slightly different accommodations. Serenity and Symphony are celebrated by cruise enthusiasts world wide — bringing in awards from Conde Nast and the like. The new Esprit offers a more intimate experience by only allowing 62 guests on board.

The destination: Crystal Cruises offers destinations to various locations across the globe include treks in the Caribbean, South America, Mexico, and our focus here — the Indian Ocean. The majority of trips into the Indian Ocean and the Seychelles happen on the new Esprit ship and offer a 2-night overnight experience in the City of Gold, Dubai.

The dining: Crystal Cruises was one of the first lines to offer alternative specialty restaurants aboard their ships. The tradition is continued today with a variety of options aboard from fine dining to casual al fresco experiences. Celebrity Master Chef Nobu Matsuhisa has partnered with Crystal Cruises since 2003 to offer his vision of Japanese-Peruvian fusion cuisine aboard the ships. Fine wine lovers will enjoy The Vintage Room that offers exclusive wines rarely found on land — let alone in the sea. At each port, the flavors of Asia and India delight travelers.

5 “Weird” Foods that Are Totally Delicious

When you’re tucking into dinner, do you ever wonder what someone halfway across the world is eating? While for some it might be a case of changing fries for baked potatoes, in some cases the difference in a dinner menu can be huge. A dish we might never dream of serving up can be a luxury somewhere else, and vice versa. Never has the phrase “one man’s trash is another man’s treasure” been so apt when it comes to food.

The tropics in particular play host to an eclectic selection of dishes that might raise an eyebrow or two, but even the strangest of ingredients and flavors are considered delicacies in their country of origin (and are often very tasty). Here are some of the weirdest dishes that are actually surprisingly tasty.

Mexico – Jumiles

While in the western world bugs are pretty much a no-go when it comes to food, in many parts of the world they’re a must-have for that little extra crunch. This is the case in Mexico, where Jumiles (or live bugs) are a firm favorite in Taxco, a town just south of Mexico City.

Though Jumiles are often served up around the Day of the Dead, when families gather to hunt these creepy crawlies to commemorate the pilgrimage taken by The Aztecs to a temple dedicated to the jumil. The creatures are regularly cooked up in tacos with a heavy squeeze of lime. When bitten into, the Jumiles can continue to move around, and you’ll notice they have a strong flavor that’s a cross between mint and cinnamon.

Southeast Asia – Bird’s Nest Soup

You might be fooled into thinking bird’s nest soup is a fancy name for chicken noodle soup – after all, that’s what it looks like. But this luxurious dish is actually made from dried bird saliva taken from swiflets – cave dwelling birds indigenous to Southeast Asia. The spittle of these creatures is thought to contain medicinal properties that helps boost the libido.

Though there are some conservation issues surrounding the soup (taking the swiflets’ nests harms the species’ livelihoods), it’s still a coveted delicacy, particularly in the province of Palawan in the Philippines. Here, the town of El Nido (translated as “The Nest”) is surrounded by jutting limestone rocks that locals clamber up and harvest the nests from.

When the nests are collected, they’re soaked in cold water before they’re cooked with stock and cornstarch. The finished product is a hearty soup that tastes very much like a normal bowl of chicken soup with soft bits of nest that resembles egg.

South America – Cui (or Guinea Pig)

In the western world, guinea pigs are cute family pets. In South America, they’re coveted for a different reason – their meat. For centuries, guinea pigs or cui have been farmed in the Andes for indigenous meals and local ceremonies. But in the 1960s, when the boom of tourism hit the continent, it became much more socially acceptable for guinea pigs to be eaten by everyone – indigenous or not – thanks to the dish’s cultural history.

Today, it’s easy to find a restaurant that serves up deep fried guinea pig, cooked whole – complete with feet and head. Those that can get past eating what , in many parts of the world, is a pet, report cuitastes a lot like rich rabbit meat.

Dominican Republic – Concon

Have you ever lost track of time and accidentally burnt your dinner to the bottom of the dish? We’ve all been there, and it usually ends up being scraped into the bin. But in the Dominican Republic, the crispy remains of the pan are a sought after part of dinner (people actually fight each other for it).

This is because all the good stuff that’s in the pot with the rice — like the spices, milk, crabs, meat, and fish — all converge at the bottom to create a layer of food that is packed full of flavor. It’s so coveted, in fact, that the Dominican Republic has given it a name – concon.

Laos –

Soup is a dish that crops up a lot in Southeast Asia, partly because it’s a cooling treat in the intense heat, and partly because you can pack it full of delicious ingredients to make a different dish for every day of the week.

Pork, chicken, and vegetables are firm favorites in soup, but did you know that ants’ eggs are also a popular (and tasty) option? You might balk at the thought, but ants’ eggs have the same texture as overcooked rice, and there are no crispy legs or heads to contend with.

The eggs themselves are separated from the ants with a bucket of water, which makes the adult ants clump together to save energy while the eggs are free to pick out. Sometimes, there are a few rogue ants that get stuck among the eggs, which adds a slight sour kick to the soup. The common addition of hot pepper, tomatoes, onions, and tamarind usually overrides this, though, and gives it a fresh, spicy flavor.

Romantic Tropical Destinations Couples Can Go For a Weekend

Tropical vacations don’t need to be a week-long excursion to be romantic and enjoyable. Weekend getaways are a quintessential way for couples to recharge the batteries and reconnect with each other. Looking for somewhere to sweep your significant other away for a few days? Any of these Tropical destinations are reachable within 12-15 hours from anywhere in the continental United States.

Aruba

Daily flights go in and out of Queen Beatrix International Airport in Oranjestad, Aruba making it a perfect getaway for shorter trips. With flight times from Miami at less than three hours non-stop, it’s easy to maximize your time even on a tight schedule. Aruba offers couples parasailing, snorkeling, miles of white sand beaches.

From February 12th-24th, The Renaissance Aruba Resort and Casino in Oranjestad, Aruba offers last minute deals for couples wishing to escape. Starting at 328 U.S. dollars per night, couples can enjoy a kid free section of the hotel to unwind in privacy and quiet. There’s an on-site spa for couples massages, both casual and upscale dining, with ocean view room and suites available.

U.S. Virgin Islands

If you don’t have a passport – and don’t have time to acquire one – the U.S. Virgin Islands is an ideal spot to jet-set for the weekend from the U.S. Additionally, with the official currency being the U.S. dollar and the official language being English, money worries and language barriers won’t apply.

Where else is better to spend a romantic weekend than Love City (Saint John, U.S. Virgin Islands)? Saint John doesn’t have an airport, but it’s just a short 20-minute ferry ride away from Cyril E. King Airport in St. Thomas which Delta, American, Spirit, and United all fly into from major U.S. connection hubs.

For a simple getaway retreat, try the Caneel Bay Resort. It’s a beautiful, quiet haven with both modest rooms near the tennis courts all the way up to a private cottage that once belonged to the Rockefeller family.

Brazil

While most typical men have the twenty-second short term memory span of a chimpanzee and often forget special days like Valentine’s Day or for couples too busy at the beginning of a new year, consider a belated celebration in beautiful Rio de Janeiro, Brazil. In Brazil, is a day set aside for lovers celebrations on June 12th. June 12th is set aside because it’s close to the day of death of Anthony of Padua, or St. Anthony who was a Portuguese priest who died on June 13th, 1261. The Brazilian Valentine’s Day is celebrated in a similar fashion as the U.S. and Europe. Chocolates and flowers are usually involved and couples generally go out to dinner and/or exchange gifts.

Direct, non-stop flights from the states to Rio are hard to come by, but connecting flights through American, Delta, and United are plentiful.

As good as place as any to start off your hunt for accommodations is the Santa Teresa Hotel in Rio, the Superior Room can be booked for as little as $282 per night which includes a mini bar, internet access, a king size bed, and, of course, an LCD TV. While not flashy in design, it lacks nothing a couple needs and offers the most important luxury of all – privacy.

On site at Santa Teresa, couples can indulge in a side-by-side massage at the spa or relax in the sauna. There are two bars on site – one is pool-side and offers up light meals with views of the surrounding neighborhood.

Looking for something more romantic and upscale? Santa Teresa has you covered there too. While still casual, Restaurant Tereze is slightly more cosmopolitan offering a full dinner menu and over 200 wines in a private cellar.

6 Ways Love is Celebrated Around the World

Love makes the world go round, but how you show that love varies greatly from place to place. While the Western world gets romantic with flowers and chocolates, other places show their feelings through dances, parades, and even cake. Many of these romantic customs have been ingrained in cultures and societies for hundreds of years, and are passed down from generation to generation.

With Valentine’s Day just around the corner, here are some fun, beautiful, and romantic customs from the Tropics – expect lots of vibrant parties, national flowers, and good food.

Ladies Night in Niger

The ladies of the Wodaabe Fula tribe in Niger get the final say when it comes to love. At the Gerewol Festival, an annual event that revolves around romance and courtship, the men put their glad rags on in the hope of impressing the woman of their dreams. They don elaborate costumes and makeup before shaking their tail feathers and singing to bag themselves a bride.

When the show comes to a close, the women choose which dancer they’d like to pair up with. Many relationships and marriages are started this way – definitely a novel matchmaking ceremony.

Black Cake in the Caribbean

In the Caribbean, romance is tasty with black rum cake. Each island has its own recipe for creating the dark, sticky dessert that’s served up at weddings. Most often made with rum, cherry brandy, dried fruit and spices, this cake is very similar to Christmas cake (which it also doubles up as in the Caribbean).

This is an important part of a Caribbean wedding ceremony, as it showcases the traditional island flavours while the bride and groom cut the first slice together.

Lover’s Day in Brazil

Brazil’s Dia dos Namorados is an alternative to Valentine’s Day – it’s just celebrated on a different date. Usually observed on the 12th June, it brings a show of colour and music to towns and villages with parades, feasts, and live performances. Couples exchange flowers, chocolates, and other gifts, and share meals with family and friends. Traditional feijoada (black bean stew) is a firm favorite, as it’s easy to make and share. The celebration falls on the eve of St. Anthony’s Day, the patron saint of marriage, but it’s also a time to celebrate friendships and family relationships – something that makes it a little different to the all-romantic Valentine’s Day.

Feijoada

Save Print

Ingredients

250g dried black beans
100g streaky smoked bacon cut into slices
500g pork ribs
3 chorizo sausages
500g pork shoulder cut into cubes
3 chopped onions
4 chopped garlic gloves
1 pinch of chilli flakes
Olive oil
2 bay leaves
2 tbsp white wine vinegar
Orange slices
Rice to serve

Instructions

Heat a large saucepan and fry the bacon until crisp. Once ready, remove and keep the oil in the pan.
Start adding the pork ribs, the chorizo, and the pork shoulder, seasoning each batch with salt and pepper as you go
When the meat is seared, remove and set aside.
Add the onion, garlic, and chilli to the pan and fry until soft
Add the meat, bay leaves, vinegar, and drained beans and cover with water. Bring it to the boil before simmering on a low heat and cooking for 2 hours.
Serve with rice and orange slices

Mass Marriage in the Philippines

Though the Philippines tend to celebrate Valentine’s Day in the same way as Western countries, there is one slight difference – a tradition that’s spread like quick-fire through the country in recent years after it was started in 2004 by the government and a toothpaste company. On February 14th, hundreds of couples get married in joint ceremonies in places like malls, squares, and other public places. This new custom of celebrating love and renewing vows with thousands of others has been a huge hit, and there are now hundreds of mass wedding ceremonies that take place on Valentine’s Day each year.

Hoping and Wishing in Thailand

Single ladies in Thailand have a romantic tradition that takes place once a week, not once a year. On Thursdays, women looking for love head to the Trimurti shrine in the heart of Bangkok laden with red roses, candles, and incense sticks. At 9 o’clock they come together in front of the Hindu deity of love and pray for someone special to come into their lives.

Offering Orchids in Peru

Peru’s national Carnaval celebrations take place in February at the start of Christian Lent, which means many Peruvians have the 14th off work. Everywhere from big cities to hillside towns get into the party spirit with parades, feasts, and dances, including a tradition where a hollowed out tree is filled with presents to dance around. Having the day off means there is plenty of time for Peruvians to prepare something special for their loved ones, like Timpu, the traditional dish of the Carnaval.

Timpu

Save Print

Ingredients

5 peeled potatoes
½ kg yucca
5 ears of corn
2 carrots cut up into circles
5 sweet potatoes
¼ kg garbanzo beans
½ kg beef
½ kg mutton or lamb ribs
¼ kg salted meat
¼ kg white chuno
1 cabbage head
¼ kg rice
3 pears
50g leeks
50g celery
2 garlic cloves
Salt
1 stem of oregano

Instructions

Bring 3L water to boil in a large pot and add celery, leeks, carrots, pears, chopped garlic, oregano, and salt to taste.
Once the vegetables are soft, add the beef and the salted meat (both cut into pieces) and cook for an hour.
While waiting, cook the rice in a dry pan with the garbanzo beans for 10 minutes.
In another pot, cook the corn for about 20 minutes.
When the meat is tender, add the peeled and chopped yucca to the stew, the potatoes and sweet potatoes, and cook for 10 minutes. Add the cabbage leaves and boil for a few extra minutes.
Once cooked, drain the broth into a big bowl and separate the veg and meat, and remove the pears.
Serve up a bit of everything onto each plate, so everyone has an equal amount of meat and vegetables.

Peru on a Plate: Why Peru’s Contemporary Cuisine is Sweeping the Globe

In 2007, Peru’s government raised the country’s cuisine to National Heritage status. Since then, the foodie world has gone crazy for the South American cuisine that’s bursting with color, spice, and influence from all over the globe.

Today, Peru is known as a gastronomic centre for fusion cuisine, with Lima taking the trophy for the most creative food capital on the continent (helped, no doubt, by the World of Travel Awards naming it the world’s leading culinary destination). Among the exclusive boulevards and the backstreet neighbourhoods in Lima, there are more chef schools than any other city in the world and, across the country, there are around 80,000 student chefs learning the ropes.
Since 2007, the global interest in Peru’s cuisine has snowballed into a whole new phenomenon. In London, chef Martin Morales has turned the delightful dishes of Peru into a hot new foodie trend with Ceviche, a stylish Peruvian kitchen and Pisco bar, while Alejandro Saravia has brought the fine flavors of Peru to Australia with his hugely successful restaurant, Pastuso, in Melbourne. Peruvian people take pride in their national dishes, and chefs are now considered artists – a huge change from previous notions that becoming a chef was a risky career associated with the lower economic percentiles of the country.

The Ultimate Fusion Cuisine

But it’s not just Peru’s new status as a culinary hotspot that has people lapping up its local dishes. In fact, the base for success has always been there thanks to the country’s rich history.

From the Spanish invasion in the 16th century, Peru’s cuisine has taken a whirlwind journey through several cultures, picking up new flavors, ingredients, and cooking styles along the way. Before then, maize, potatoes and beans were the height of foodie interest until the historic Inca food culture was blended with Spanish, Arab, African, Chinese, Italian, Japanese, and French influences – all of which came about through conquests and, later, the impact of globalisation.

Each influence has stamped its ownership on Peruvian cuisine, resulting in a menu of colorful dishes that tell different stories from different parts of the world.

In fact, Peru’s cuisine is often called the original fusion cuisine because of its diverse collection of worldwide recipes. What makes it so interesting, though, is the pervasive underpinning of Inca heritage. Even today, corn, potatoes and chillies still form a major part of Peru’s dishes, but dashes of influence from elsewhere have made themselves at home in even the most traditional of dishes.
Take the Japanese-inspired tiradito, for example, a sashimi-style dish that’s now a firm favorite in Peruvian cuisine, or chifa, which refers to the fusion of Chinese and Peruvian food. Even anticucho, an age-old recipe of skewered barbecue meat was inspired by the African slaves colonised in South America – the dish was used to make meat scraps like beef heart more palatable. Even recipes like this that were once a lowly addition to Peru’s cuisine are considered national delicacies served at street stalls throughout the country, and at modern restaurants in places like London, Paris, and New York.

A Fresh Larder of Ingredients

Perhaps the most notable thing about Peruvian cuisine, though, is its eclectic mix of ingredients – all fresh, all colorful, all flavorful.

Diverse is the only way to describe the concoction of ingredients grown both on small and large scales in Peru, thanks to the country’s incredibly unique ecosystems. The ocean that spans the north coast is home to an abundance of seafood – so much, in fact, that Peru is known as one of the world’s most prodigious producers of fresh fish and shellfish. Further inland, the Andean mountains offer the perfect growing conditions for potatoes, quinoa, and meat, while the Amazon jungle and its fertile soil bursts with colorful plants, fruits, and vegetables.

Combine this wealth of produce with the influence of immigration and you have a menu that’s exciting, different, and open for endless experimentation.

Contemporary Eating Trends

These days, food forms part of a lifestyle which is determined, in part, by trends, fads, and new ideas.

Because the roots of Peruvian food lie in gluten-free goods, the cuisine is perfect for vegans, vegetarians, and gluten-intolerant eaters – trends that have boomed in the foodie industry in recent years. Through pride of their heritage and a dedication to preserving the history of their cuisine, Peruvian chefs are continuing these age-old traditions in kitchens all over the world.

A Hearty, Homegrown Tradition

To top it all off, Peruvian cuisine is, at its heart, comfort food – think filling meat recipes and starchy side dishes. Throughout the country, Peruvians eat large, laid-back meals with their families, where they mix fresh ingredients and experiment with worldly flavors.

It’s not just the recipes from Peru that have penetrated the globe, it’s the way of life that accompanies meal times. Dishes are usually served on small plates, perfect for sharing with family and friends, and dinnertime is the place for chatting, laughing, and trying new things – the latter of which is vitally important to the growth of Peruvian cuisine. Dishes may well hark back hundreds of years, but the classics are beginning to be reinvented in unique and contemporary ways. Restaurants in London, like Morales’ Ceviche, serve the traditional arroz con pato (duck with rice) with a twist – tender duck confit tossed with coriander and dark beer rice.

It’s the combination of influences, the abundance of fresh, hearty ingredients, and the idea that grandma’s home cooking can be brought into the present day that has pulled Peruvian cuisine from being a nobody to being the thing on everyone’s lips (and plates).

Best 5 Street-Foods to Savor in Georgetown, Malaysia

Georgetown is the über-charming historic centre of Malaysia’s Penang Island. On the north-western corner of the country, just a swim stroke away from Thailand, this destination is renowned as an unrivalled foodie haven. Georgetown is petite, yet offers more enticement than many major cities the world over. It absolutely oozes old-world charm, an eclectic mix of colonial architecture infused with authentic Malay, Chinese, and Indian elements, and boasts more churches and temples of all denominations than many countries do. Revered for its obsession with street art and street food, you’d be hard-pressed to find a more delicious destination anywhere in Southeast Asia.

Georgetown’s main attractions – from its vibrant Chinatown to its colorful Little India and historic colonial sites – would normally only require visitors to spend three or four days here, at most. The fact that every other traveler we kept meeting had been there for weeks on end, however, can be explained with one word alone: food. Abundant, delectable, affordable, mouthwatering food. Of the street kind.

Southeast Asia is renowned for its incredible selection of street food – with many claiming to be the world’s best. We’ve spent more than a year in this region and couldn’t agree more. Although we’ve feasted on really amazing food all over – from Laos, through Cambodia and the whole length of Thailand – it wasn’t until we got to Georgetown on Malaysia’ Penang Island that I thought: holly guacamole, this is street-food heaven!

Head out to Churia Street – Georgetown’s main drag – after six pm every night and you’ll be overwhelmed at the sheer number of street food vendors, cafés, and people spilling out of every inch of footpath. Stroll up just a few hundred meters and you’ll see the hypnotic, bustling scene repeated down every alleyway. It’s sheer foodie-madness!

Variety is the spice of life

Malaysia is renowned as the most multi-cultural country in Southeast Asia, with ethnic Malays actually making up only 50% of the total population. The rest is made up of Chinese and Indian immigrants who have been flowing in over the last two centuries to shape the modern-day country. These three cultures – combined with sporadic sprinkles of Western influence – have created a most unusual and varied cuisine. Malays have Indian roti for breakfast, Chinese chicken fried rice for lunch and Malay seafood noodles for dinner and think it the most normal thing in the world. What’s so beautiful – from our point of view – is that they consider all these dishes authentic. In modern-day Malaysia, they most certainly are.

Headed to Georgetown anytime soon? You really should! Between the numerous street stands and colossal hawker centers you’ll have the chance to try a myriad of different dishes, all boasting interesting origins. Although some are well known – like Chinese dim sum lunches – others are unique and only found in Malaysia. So check out the following best 5 hawker foods to try in Georgetown and let your taste buds guide you through an unforgettable, exotic, tropical adventure.

Roti Canai – Indian rotis (flatbreads) are the most ubiquitous snack to be found in Malaysia, and the roti canai (flatbread served with a side dish of lentil dhal) is the most popular breakfast dish of all. Over the years, the authentic Indian kerala porota recipe has received a few makeovers to become generally accepted as an authentic Malay dish. The flatbread is made very thin and fried in a few dollops of oil. In this version, it is served with a side bowl of dhal, a pureed lentil curry which is usually quite thin and meant to serve as a dip rather than a bona fide dish. If you prefer a sweet start to your day, you can always ask for a banana or coconut jam roti instead. These are the most popular breakfast options in Georgetown and cost merely $0.50 a serving.

Char koay teow – Malaysia’s signature noodle dish – char koay teow – boasts Chinese origins and can also be found in Singapore and Indonesia. The dish can be ordered either with meat or seafood and is prepared with flat rice noodles, bean sprouts, onions. It’s served with a hearty amount of a sweet soy and shrimp paste sauce that’s incredibly addictive. Char koay teow is famously rated as the ‘unhealthiest’ dish in Malaysia due to the large amount of sauce (which incidentally, is what makes it so delicious) but considering you’ll probably only have it once during your stay (you have so many other dishes to try!) I’d personally declare it worthy of the calorie-splurge.

Satay – In the first couple of days in Georgetown, this dish had me stumped. In our Western countries, ‘satay’ is the name given to the spicy peanut sauce that’s usually found in Thai restaurant menus. Where I come from, it’s served with meat, vegetables or as a dipping sauce for fish cakes. In Malaysia however, ‘satay’ is a whole different deal, a whole dish – or rather – a whole way of cooking. Scour Georgetown for the best ‘satay’ stand and you’ll be confronted by a collection of raw meat, seafood, and vegetables sticks. These are grilled over coals and then served with the spicy peanut sauce – yes, that’s the best part! Sticks cost between $0.10 (vegetables) to $0.50 (squid), with the most popular variants being pork, chicken and beef sticks ($0.20). Do note that pork satay sticks are becoming increasingly rare in Halal-friendly Malaysia and Georgetown is one of only few places left where you can still devour them. An order of 10 sticks of your choice is usually served with wedges of raw red onion, cucumber, and lime. Squeeze the lime over the sauce, alternate between mouthfuls of grilled yumminess and raw veggies dipped in sauce, and voila’: you’ve got the most delicious dinner in town.

Asam laksa – Peranakan is the name given to the now-ancient blend of Chinese and Malay which has spawned an utterly unique culture. Peranak people in Malaysia consider themselves quite distinct from both Malay and Chinese and the culture is an identity onto itself. Peranak cuisine, in extension, is also a very unique culinary identity. Although it boasts a fusion of its two ethnic origins, Peranak culture has created dishes that are one-of-a-kind and not found anywhere else. Laksa is a product of this enticing culture and asam laksa, in particular, a Penang variant best savoured in Georgetown. Laksa is a hot and spicy dish traditionally prepared with rice noodles and a concoction of meat and seafood, drowned in a spic coconut curry sauce. The Penang version adds a touch of tamarind which gifts the dish just a hint of sourness.

Oh chien – This fried oyster omelette is one of the best anytime-of-day snacks in Malaysia. The combination of oyster and egg can seem totally weird at first, but trust that the whole distinctive mix just seems to work to perfection. A batter of rice flour, beaten egg, fresh oyster, and chive is fried over a very hot skillet, before being shredded and served with a slather of spicy tomato sauce. Usually served on a paper plate with toothpicks for utensils, oh chien is perfect for those instances when you’re short on time, but big on hunger.

Mission Delectable: Finding the Best Chilli Crab in Singapore

“If you’re not going to Singapore to eat your heart out…you’re doing something wrong,” said the friendly customs officer at the land border in Johor Bahru.

Not being one to argue with a man in uniform, I set out to indulge in every gastronomic pleasure I stumbled upon during my long-weekend jaunt in Singapore. Although I did discover quite a few delicious peculiarities (this city has an uncanny obsession with delectable cupcakes – who knew?) I set my sights primarily on one mission: to find the most mouth-watering chilli mud crab in Singapore.

Chilli crab is Singapore’s national dish – more of a national obsession, I would say – and easily the most exported epicurean delight to have come out of this small but gorgeous city-state. I first stumbled upon this meal during my stint in Sydney, Australia, when friends took me to Harry’s, the most famous crab joint in town. I was totally hooked. Chilli crab is unlike any seafood dish I’d ever tried. It was sweet, and spicy, messy, somewhat hard work, but rewarding and incredibly moreish. With plenty of noodles or plain steamed buns (called mantou) to mop up the thick sauce, it is a heavenly meal to savor. Needless to say, I’ve never forgotten that exotic culinary experience. So you can imagine how quickly I jumped at the chance to meet up with friends from home in Singapore over a weekend as I travelled through Malaysia. Luckily, my mates are likewise food-obsessed so the moment I proposed gorging our way through the city for three days (you know, in between shopping jaunts, cocktails atop the Marina Bay Sands and visits to the stunning Gardens by the Bay!) they didn’t hesitate for a second.

We’re set to go.

The world-famous Singapore Chilli Crab recipe is a hotly contested topic in these parts, with the argument over its origins even causing diplomatic tensions between Singapore and Malaysia. Contention aside, the dish is believed to have originated from the wok of a Chinese migrant’s pushcart along the seaside promenade of Singapore in the mid-1950s. Cher Yam Tiamm and her husband had been stir-frying crabs in tomato sauce for a few years, but it wasn’t until they had the genial idea to add some sweet chilli sauce to the concoction that their humble food cart became a sensation. The rest, as they say, is history.

Singaporeans are dead serious about their chilli crab (the operative word being ‘their’) and EVERYONE you ask is convinced they know just THE best place to savor it. Of course, they really do. The taxi driver, the supermarket check-out clerk, the hotel concierge and the bus conductor all have strong opinions on the matter. Just don’t make the mistake I did by asking a group of locals for recommendations or you’ll likely start a heated debate among them.

If you have time in Singapore, you could relish in the best crab in town, over and over again. My only advice? Don’t skimp in price. Yes, there are plenty of small, hole-in-the-wall eateries which offer crab at less than $20 a kilo, but usually (as in 99% of the time) you’ll be served small, minimally meaty crustaceans. The great majority does get the sauce right and although that’s definitely yummy enough eaten alone with steamed buns, it does defeat the purpose of a chilli crab dish. Splurge on huge meaty claws and I promise you won’t regret it.

Here are the best places to try Singapore Chilli Crab in the city that started the rage. Take this as a guide only. The most delightful way to find your favorite, is to go on your own hunt as soon as you arrive. The best way to eat chilli crab? With your hands, of course! Don’t worry….shell-cracker, oversized bib and hand-wash bowl will be provided.

Good luck on your mission and happy gorging!

Jumbo Seafood – Arguably the best choice for foreign palates or diners who aren’t huge fans of very spicy food. Jumbo’s sauce is deadly addictive, but one of the least spicy we came across. The elegant place on the riverside is a feast for all the senses, so if you want to spend a little more you’ll definitely get the full 5-star Singapore crab experience here.

Red House Seafood – Fat meaty crabs, mouthwatering sauce and eye-watering fried mantous make this a super choice, especially for hearty eaters. Crab is not the most filling meal to be had, but the delicious fried dumplings do a great job of making this a comfort-meal. If you’re travelling in company, then try the black pepper crab as well, it’s just as scrumptious. Hungry for more crab? Order the chilli crab buns to take back to your hotel – but I bet they won’t last that long!

Mellben Seafood – I hope you’re sitting down for this. At Mellbe there’s a crab recipe prepared with an insane amount of butter instead of oil, making it thicker and more delicious than you can imagine. Forget the extra calories and splurge forth with glee. This place also shares humble beginnings with its signature dish. It started as a hawker stand and is now spread out over three restaurants branches in the Lion City. The eatery on Ang Mo Kio Avenue is considered the best.

Want to knock the socks off your guests at your next dinner party? Then roll up your sleeves, enjoy your grocery-shopping trip, and prepare Singapore Chilli Crab at home.

Jamaican Bush Tea: The Bitter Herb, the Better Body

The first time I took a sip of a loose-leaf-brewed Jasmine white tea was like falling in love. I remember every detail: being 20 and idealistic, thinking I could conquer the world but needing refuge from the whale of a task, attempting to penetrate Moby Dick with nothing but my intellect. I remember the pearl color of the stained ceramic cup, the floral aroma filling the room, the light flavors dancing on my tongue. When I finally took a drink there was no going back.

In that moment, I had become a part of the tradition and history of herbal brewing and, according to the 3rd century medical text by Hua Tuo Master Hua’s Classic of the Central Viscera, has origins in Shang dynasty China. While we may see this delicious experience as merely an alternative to coffee or as a relaxing hobby in the age of the suburban dynasty, there is a long standing medicinal history tied to tea brewing. Fun fact: Chinese Pu’erh tea was not allowed into the United States for some time because of its use as a medical remedy. This is not exclusive to China as such herbal brews exist within cultures around the world. I was particularly fascinated by the stories I heard of the Jamaican “bush tea” and its rumored ability to fight HIV and AIDS. What I found was a much deeper belief in the potency of the herbal drink.

Origins of Jamaican Bush Tea

This “bush tea” is actually made from a very bitter herb known as cerasee that is quite revered in many tropical countries. Scientifically known as momordica charantia, cerasee originates in Africa and the Middle East but can be found all over the world today. The belief amongst the older generation is that this bitter breakfast drink serves as a blood cleanser and can even help manage diabetes. There haven’t been many official studies on the tea itself, but I doubt you could convince locals that it lacks powerful health benefits. The herb contains nutrients like iron, vitamins A and C, phosphorus, and alkaloids thus as little as weekly consumption is believed to prevent colds, headaches, influenza, jaundice, and stomach aches.

Often coerced, even kids reluctantly drink the bitter beverage. As expected, they ask that the tea be sweetened with brown sugar, honey or condensed milk to make it palatable. If sweeteners are not quite your cup of tea, there are a number of herbal combinations and additions that are used to make “bush tea” into something you would, dare I say, enjoy. Read on to discover some of the locals’ favorite flavor combinations that add palatable flavors to the cerasee that makes us bush tea.

Lemon Grass

A favorite of many is lemon grass, also known as fever grass as it’s used to treat, not surprisingly, fevers. Wild lemon grass is very accessible as it grows in rural Jamaica and it adds a delightful hint of lemon flavor to the brew.

Ginger

Sometimes ginger root, also cultivated on the island, is added to decongest mucous and soothe digestive discomfort. Ginger has been shown to destroy ovarian cancer cells and slows the loss of brain cells, making it effective against Alzheimer’s disease.

Black Mint

Another very popular herbal enhancement is the mint leaf. The addition of mint is used to combat nausea, headache, vomiting, and any general “bad feelings.” Even though most enjoy mint cerasee tea in the morning, it’s given to young children at bedtime since it aids in relaxing the muscles. It is easily grown and cared for since it requires no special handling nor fertilizer.

Bizzy

Locals looking to relieve ailments like menstrual cramps, headaches, rheumatism, nausea, and vomiting, turn to the kola nut. Also known as the bizzy nut, it is grated, boiled, then sweetened to make it ready for consumption. Due to the caffeine in the kola nut, bizzy tea is believed to also aid in weight loss.

Lime Leaf

The leaves of the lime tree are just as green as the fruit it bears thus by adding the leaves, the tea is given a distinct green appearance. These leaves also carry the flavor of lime, making for a pleasant addition to cerasee. In addition to color and flavor, it is believed the lime leaf also maintains the benefits that the fruit has and is used for high blood pressure, peptic ulcers, colds, asthma, and may also be used as a sedative.

One could find cerasee and other “bush teas” in health food and grocery stores packed in bags like any other branded tea and is less bitter for general consumption. This might be the perfect addition to your shopping list if you’re looking to bring a piece of Jamaica, and its herbal remedies, home with you.

The Bahamian Cocktail That Could Cost You $750

On two separate occasions, I’ve visited the Bahamas to soak up the sun, shuffle my barefoot toes through the white sand beaches, scuba dive in the crystal clear blue water, and – most importantly – to forget about life for a while. While my two adventures to island paradise have been memorable in countless ways, each visit has bestowed upon me two cravings I have still yet to satisfy stateside – Conch Fritters and Goombay Smashes.

Each of the sun-kissed delicacies cannot be forged or replicated anywhere in the world. When I think of the Bahamas, I think of enjoying afternoon appetizers and ice-cold cocktails while playing a friendly game of Cribbage with the locals under the gazebo grill by the pool. Conch Fritters are a traditional Bahamian appetizer similar to what Americans know as hush puppies. Every restaurant, grill, or street side vendor uses their own unique set of ingredients and spices, but commonly red and green bell peppers are used along with salt, cayenne pepper, and red pepper flakes to give it that touch of heat that Bahamians seem to be particularly fond of. Egg and flour are mixed with spices and fresh chopped vegetables to form a batter that is dropped a spoonful at a time into hot oil and fried to a crisp, golden brown. The one thing that distinguishes a Conch Fritter from a bland American hush puppie is the conch itself.

Conch is a deliciously wonderful shellfish that in native to the coasts of the Caribbean, including the islands of the Bahamas. Conch is finely diced and worked into the batter in the same manner as the other ingredients and it makes the dish shine. Without the hint of conch, it’s a generic ball of batter that’s deep-fried and turns into a pre-hangover stomach ache. It’s almost as if the conch itself provides soothing properties to the human stomach lining that fights off the liquor that’s used to chase them down.

If you’re going to chase down a traditional Bahamian Conch Fritter, there’s no better cocktail to indulge in than a Goombay Smash – the quintessential island cocktail comprised of rum and natural juices. As far as I know, they don’t exist outside of Nassau. Of course, there’s a good chance I’m wrong, but I would equate it to being a kid and thinking teachers don’t exist outside of the classroom. Sometimes it’s better to hold your dreams dear to your heart and not face reality. The islands and Goombay Smashes provide an opportunity to do just that.

The bartender at the Westwind Club in Nassau where I stayed, graciously informed me I could put as many helpings of Conch Fritters and as many glasses of Goombay Smashes as I’d like on my room tab. I thought that was genius given the fact that I could keep my cash for other endeavors. The problem with that, I found out at the end of my week long stay, is that I didn’t keep track of what I was drinking. Or eating. Keep in mind, the grill at the club is only open for lunch and early happy hour, and I managed to rack up five orders of Conch Fritters during my six day stay and I’m still not exactly sure how many Goombay Smashes. An order of six Conch Fritters was $4.75 as I recall, and my six-day tab was $750. Ten years later, I still refuse to do the math.

I never did get the exact recipe used for Conch Fritters from the cook at the club – I’m convinced it was different everyday depending on the ingredients he happened to have on hand – but I did get the concoction for Goombay Smashes from Donny the bartender.

Goombay Smash Recipe

Save Print

Ingredients

One Part Light Rum
One Part Dark Rum
One Part Pina Colada Mix (Found by the handle at any grocery store)
Two Parts Orange Juice

Instructions

Mix all vigorously in a two-quart pitcher and serve over ice in your favorite cocktail glass.
Garnish with a cherry.

While I didn’t get the chef’s name nor did I manage to wrangle away his mysterious conch fritter recipe, here’s a basic recipe anyone can use at home and expand on to their likings and taste.

**Tip: I’d go with more than a pinch on the cayenne pepper. You want your fritters to have a little island kick to them.

Category : Travel

The art of eating in Ethiopia

9 Ethiopian foods you can’t miss

Paul Gauguin Cruises, Caribbean

AmaWaterways River Cruises, Vietnam & Cambodia

Seabourn, Cruises, Caribbean

Aqua Expeditions Amazon River Cruises, Peru

Crystal Cruises, Indian Ocean

Variety is the spice of life

Origins of Jamaican Bush Tea