Greece

Greece is one of my favourite places in the world. We’ve visited the Greek islands many times and have always been impressed with the genuine hospitality of the Greek people. Taverna owners always… Continue reading

Ghana

When I saw another West African country I was fully prepared for more ‘chicken in peanut sauce’ until I realised Jollof rice was a common dish and I hadn’t yet made it. I… Continue reading

Germany

All I can remember from my trip to Berlin is pork and potato. With a little bit of offal thrown in. And beer. A German-teacher friend of mine introduced me to a drink… Continue reading

Georgia

I was quite excited to get to Georgia as I knew it meant one thing; DUMPLINGS. Anyone who knows me, knows that I have a dumpling problem. As soon as I found the… Continue reading

Gambia (Islamic Republic of the)

Gambia holds a special place in my heart, so although I knew it was going to be a chicken and peanut dish, it didn’t fill me with the usual woe. I’ve been fortunate… Continue reading

Gabon

When I started researching Gabon and found their national dish was another chicken with peanut thing my heart sank. It’s not that I don’t like chicken with peanut, but it feels like every… Continue reading

France

For my French meal I opted for a breakfast of croque madame using Comté. Unfortunately the supermarket was out of brioche last night so I had to use regular white bread which wasn’t as… Continue reading

Finland

For my Finish meal I made Valkosipulikeitto – Garlic soup using this recipe. It’s very simple to make; chicken stock, beer, potato, and flavourings (cloves, thyme, parsley, bay and nutmeg) are boiled together then… Continue reading

Fiji

Fijian cuisine has changed considerably in the last 150 years; historically, Fiji has been home to cannibalism, where human meat was called ‘long pig’. Most recently, Fiji has found its food polluted by… Continue reading

Ethiopia

See Eritrea! I decided to make some vegetable dishes to accompany my injera and doro wat. I used spring greens instead of collard greens as we had them in the fridge already. The… Continue reading