Tavë kosi – Albania’s national dish of lamb and rice baked beneath a layer of yogurt custard – reminded me a lot of moussaka. And the Albanian tomato cucumber salad I served with it was essentially a Greek salad. The vegetables were cut differently, and the recipe didn’t call for lemon juice or oregano, but those are details. Continue reading
For our Ivory Coast meal, I went with kedjenou, a chicken and vegetable dish, cooked slowly in a tightly-sealed pot. There’s no liquid added, and you must shake the pot occasionally to keep it from sticking. Apparently “kedjenou” means to shake in Baoulé – one of the sixty(!) languages spoken in the Ivory Coast. I pretty much followed the recipe on the Whats4eats website, but all the ones I looked at were all pretty similar. Continue reading
Ten More Bites 