This is our 4th post as a part of the “Around the World in 12 Dishes” series! This month we visit Austria! Can you find Austria on a map? In which continent is it located? What language do they speak? (hint: it’s not “Austrian!”) What is the name of the majestic mountains that traverse the country?
Looking to bake something new with your kids, that they are guaranteed to love? Try this simple recipe for pão de queijo, a delicious Brazilian, gluten-free cheese bread with a unique, chewy texture that is made from tapioca flour. In fact, it is believed this starchy root (called cassava, yuca, tapioca, or manioc) was originally domesticated in Brazil more than 10,000 years ago! In the 16th century when Portuguese explorers came to Brazil, they brought back the cassava plant to western Africa. It spread throughout the continent, growing successfully in poor soil and drought-ridden areas, and since has become a staple in many countries.
I was in the doctor’s office the other day, when a woman heard me speaking Spanish and struck up a conversation. I learned that she is from El Salvador, and that we both love to cook. The next obvious question was “Can you tell me your favorite Salvadoran dish?” She raved about pupusas, round, corn-dough-cakes that are stuffed with cheese, cooked on a comal, or griddle, and then topped with a delicious homemade tomato salsa and curtido, a pickled cabbage. She explained the pupusas are a favorite breakfast food, but are sold in “pupuserías,” and from street vendors at all times of the day in El Salvador, Guatemala, and Honduras. My mouth was watering as she described how to make the curtido first, to allow the flavors to set, and then to have the kids help roll masa into balls, flatten them into flat disks, and stuff them with cheese. Continue reading
You might know that we have an Ethiopian exchange student for the year (who is from Norway). Her Aunt Zeleka (originally from Gulele, Addis Ababa) came to visit us for the weekend and offered to make my kids breakfast this morning: “It’s kinche… Ethiopian oatmeal.” I vaguely remembered eating this while in Ethiopia, and was excited to have someone show us how to make it.
I was surprised when I saw that there were only 3 ingredients…cracked wheat, water, and oil or butter! Super-easy, nutritious, cheap, relatively fast– and kids love hot breakfast foods (as do grown-ups!). Continue reading