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Explore the world from your own kitchen with family-friendly meals from around the globe!
One-World Whisk recipes are simple-to-prepare with readily available ingredients and geared towards tentative palates. You can print our OWW passport and world map to follow the full journey — we include maps, flags, and fun facts for each country — or simply pop on occasionally for culinary inspiration.
Most recipes take 30-45 minutes. All recipes, with the exceptions of the Side Trips, are intended for 4 servings.
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GUINEA: Yam Porridge (Ketoun) and Avocado Salad (Saladi de Piyas)
This recipe calls for a dried fish called bonga, but anchovy paste is a good US substitute. That being noted, I felt like I was cooking for a pregnant woman, duo the inclusion of peanut putter and anchovy paste in the dish. I was pleasantly surprised by the outcome; they melded nicely creating a sweet umami. Depending on how large or small you cube the sweet potatoes, the consistency of the ketoun ranges from a uniform porridge to clearly defined cubes. Yam Porridge (Ketoun)
VENEZUELA: Fresh Corn Cakes (Cachapas) with Cheese and Venezuelan Beans and Avocado
I know I sound like a broken record, or whatever they say about repeating oneself these days, with the amount of times I have written meals have been unexpectedly delicious. But this meal was not that. It was unexpectedly disappointing. I was so excited to make it, as the photos look excellent, and our local corn is on point right about now. But the end results was borderline not-good, to the point my husband was like, "You need to redo Venezuela, because they deserve better
MALDIVES: Shredded Tuna and Coconut (Mas Huni) with Maldivian Roshi
Mas huni with roshi is a classic Maldivian breakfast. While it is hard to find the duo after 10am on the Maldive islands, in my US kitchen, it made for a fabulous dinner! Shredded Tuna and Coconut (Mas Huni) 1 chili pepper of your choice 1 small red onion 2 large limes 1 cup shredded fresh coconut (I bought fresh coconut pieces in a bag in the Whole Foods produce section and pulverized in my food processor)* 2 cans tuna fish, ideally smoked *If you cannot find fresh, you can
MOLDOVA: Greens-and-Herb Stuffed Flatbread (Plachinda) and Seared Tomatoes with Feta
This was much easier to make than it looks and quite lovely. I would happily make again for a brunch party, a light dinner, or just because. Both dishes were elegant and savory and partnered perfectly for a speedy summer meal. Greens-and-Herb Stuffed Flatbread (Plachinda) 2 eggs 2 cups fresh sorrel or spinach 1 tablespoons chopped fresh chives 1 small bunch of dill, ~¼ cup chopped 1 handful for flatleaf parsley, ~¼ cup chopped ¼ teaspoon salt 3 tablespoons canola or olive oil
SOUTH SUDAN: Fish Stew (Kajaik), Gurasa Flatbread, and Feta Yogurt Dip (Mish)
A light and simple stew, an easy flatbread, and a unique yogurt dip. Each one, simple and delicious. Fish Stew (Kajaik) 2 lbs tilapia or other freshwater fish (filets or steaks) 1 lemon ½ teaspoon table salt ½ teaspoon black pepper 2 tablespoons vegetable oil 2 medium onions 2 cloves garlic 2 green chilis 2 teaspoons smoked paprika* 4 medium tomatoes, such as Roma or on-the-vine 6 fresh okra 2 cups seafood stock, clam juice, or water 1 lemon Additional salt and pepper, to tas
TRINIDAD AND TOBAGO: Curried Chickpeas and Cucumber Chutney on Flatbread (Doubles)
I thought this was going to be a fail; my flatbreads (bara) did not puff up the way they seemed to in some of the videos I watched and when I tasted a corner of a cooked bara it was just OK. Then I topped the bara with the curried chickpeas and chutney, folded one over, and dove in, and — wow — it was amazing! One of those addictive bites where I ate far more than intended because I could not stop. If you want a shortcut version, you can sub in store-bought pizza dough for th
SAN MARINO: Sammarinese Flatbread Sandwich (Piadina Romagnola) and Tomato Salad (Insalata di Pomodori alla Sammarinese)
Confession. I did not know San Marino was its own country. I thought it was a region of Italy. Ironically, the day after I made this dinner and wrote it up, CNN wrote an article on San Marino. So even without my OWW journey, I would have figured it out sooner or later. But now that I know it exists as its own sovereignty I want to visit it sooner, rather than later. Especially after researching Sammarinese cuisine. It is simple and elegant. This was a perfect summer meal. GFO
BOTSWANA: Seswaa, Diphaphatha Flatbread, and Grilled Corn
Seswaa, the national dish of Botswana, breaks the OWW formula in that is takes longer than 45 minutes to prepare; it cooks low and slow...
LIBYA: Shakshuka and Ftat (Yeastless Flatbread)
Shakshuka 3 tablespoons extra-virgin olive oil 1 medium onion, thinly sliced 1 large red pepper, seeds and ribs removed, thinly sliced 1...
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