Pão de queijo, or Brazilian cheese bread, is a delightful small, round bread roll that’s remarkably crispy on the outside and wonderfully chewy and soft on the inside. What makes it particularly special is that it’s naturally gluten-free, made with tapioca flour (also called manioc or cassava flour) instead of wheat flour.

The bread gets its distinctive taste and texture from the combination of tapioca flour, eggs, milk, oil, and generous amounts of cheese – traditionally Minas cheese, though parmesan is commonly used today. When baked, the tapioca flour creates a uniquely chewy, slightly elastic texture that’s quite different from traditional wheat breads.

The history of pão de queijo dates back to Brazil’s colonial period in the 18th century. It originated in the state of Minas Gerais, where African enslaved people working in the mines would sift cassava root to make tapioca flour. Initially, the rolls were made simply with tapioca flour and water. As dairy became more available in the region, cheese was incorporated into the recipe, creating the beloved snack we know today.

Today, pão de queijo is enjoyed throughout Brazil and beyond, particularly for breakfast or as an afternoon snack with coffee. It’s sold everywhere from corner bakeries to coffee shops, and many Brazilians make it at home. The rolls are best enjoyed warm, right out of the oven, when the cheese is still gooey and the exterior is at its crispiest. Their popularity has grown internationally, particularly as awareness of gluten-free diets has increased.

Shchi is a traditional Russian cabbage soup that has been a cornerstone of Russian cuisine for over a thousand years. The basic version combines fresh or fermented cabbage with meat broth (typically beef), root vegetables like carrots and potatoes, onions, and aromatic herbs. In leaner times or during Orthodox fasting periods, a meatless version called “empty shchi” was common.

The soup has a hearty, tangy flavor profile, especially when made with sauerkraut. The long, slow cooking process allows the flavors to meld together, creating a rich broth where the sweetness of carrots balances the sourness of cabbage. It’s often finished with fresh dill and a dollop of sour cream (smetana).

Russian black bread (černyj xleb) is the traditional accompaniment to shchi. This dense, dark sourdough rye bread gets its distinctive color and complex flavor from a combination of rye flour, molasses, and sometimes coffee or dark beer. The bread often includes caraway seeds and has a slightly sour taste with a thick, chewy crust and moist interior.

The history of these foods is deeply intertwined with Russian culture. Shchi was so fundamental to Russian diet that there’s an old saying: “Щи да каша – пища наша” (Shchi and porridge are our food). The soup’s popularity was partly due to cabbage being one of the few vegetables that could be preserved through the long Russian winters.

Black bread similarly became a staple because rye could grow in the harsh Russian climate where wheat often failed. During the Siege of Leningrad in World War II, the recipe for the city’s black bread was adjusted to include sawdust and other fillers, becoming a symbol of both survival and suffering.

Together, shchi and black bread represent the resourcefulness and endurance that characterized much of Russian peasant cuisine, creating deeply nourishing food from available ingredients that could sustain people through harsh winters and difficult times.

Jollof rice is a beloved West African dish consisting of rice cooked in a rich tomato-based sauce with onions, peppers, and a complex blend of spices. The rice absorbs the sauce as it cooks, taking on a distinctive orange-red color and intense flavor.

The dish typically includes garlic, ginger, thyme, curry powder, and sometimes Scotch bonnet peppers for heat. Regional variations exist – Nigerian Jollof often uses long-grain rice and a smokier flavor, while Ghanaian Jollof tends to use jasmine rice and a different spice profile.

Jollof’s origins are traced to the Wolof people of Senegal, where it was known as “thieboudienne.” It spread throughout West Africa during the Mali Empire’s trading period. Today, it’s a source of friendly rivalry between West African nations, particularly Nigeria and Ghana, over who makes the best version.

The dish is essential at celebrations and gatherings, from weddings to family dinners. Its popularity has spread globally, becoming a symbol of West African cuisine and cultural identity.

Karahi (also spelled Kahari or Kadai) is a rich, aromatic Pakistani/North Indian dish named after the deep, circular cooking pot it’s traditionally prepared in. The dish features chicken cooked in a thick tomato-based gravy with ginger, garlic, and fresh green chilies.

The sauce is characterized by its concentrated, intensely spiced flavor profile, typically featuring whole spices like cumin, coriander, and black peppercorns. Fresh tomatoes are cooked down until they form a thick, clingy sauce that coats the tender chicken pieces.

The dish originated in the North-West Frontier Province (now Khyber Pakhtunkhwa) of Pakistan and gained popularity throughout the subcontinent. It’s typically served sizzling hot in its namesake karahi vessel, garnished with fresh coriander, julienned ginger, and served with naan or roti to scoop up the rich gravy.

Unlike many Indian curries, Karahi uses minimal ground spices and doesn’t typically include onions in its base, giving it a distinctively fresh, bright flavor that highlights the tomatoes and aromatics.

Jamaican rice and peas is a beloved staple of Caribbean cuisine, though interestingly, the “peas” in question are actually red kidney beans. This hearty dish combines rice and beans with coconut milk, giving it a rich, creamy texture and subtle sweetness that perfectly complements its savory elements.

The dish is flavored with aromatic ingredients including fresh thyme, scallions, garlic, and Scotch bonnet peppers (which are usually left whole to impart flavor without too much heat). A key ingredient is allspice (known as pimento in Jamaica), which adds a warm, distinctive flavor. The combination of coconut milk and these seasonings creates the dish’s characteristic aromatic and flavorful profile.

Traditionally served on Sundays and at special occasions, rice and peas has deep cultural roots tracing back to the days of slavery. The dish is believed to have West African origins, adapted by enslaved people using available Caribbean ingredients. The use of red kidney beans rather than black-eyed peas (which were more common in West Africa) represents this adaptation to local ingredients.

The dish is so fundamental to Jamaican cuisine that it’s often called “coat of arms” rice because of its ubiquity on Sunday dinner tables. While it’s traditionally a Sunday meal, it’s now enjoyed throughout the week and is a perfect accompaniment to other Jamaican dishes like jerk chicken, curry goat, or oxtail stew.

Fun fact: despite the common substitution of kidney beans, some traditional recipes still use pigeon peas (known as gungo peas in Jamaica), particularly around Christmas time, when they’re in season.

Domoda is a rich and hearty West African stew, particularly popular in The Gambia where it’s often considered the national dish. The star ingredient is ground peanuts (groundnuts) or peanut butter, which creates a thick, creamy sauce base.

The stew typically combines meat (commonly beef, lamb, or chicken) with a blend of tomatoes, onions, and garlic. The peanut-based sauce is enhanced with tomato paste and a mix of spices. Root vegetables like carrots, potatoes, or sweet potatoes are often added, making it a complete one-pot meal. Some versions include hot peppers for added heat.

The taste is complex and satisfying – simultaneously nutty, savory, and slightly sweet from the natural sweetness of the peanuts. The meat becomes tender through slow cooking, while the sauce develops a velvety texture that’s perfect for serving over rice.

As for its history, Domoda reflects the importance of groundnuts in West African cuisine and culture. Peanuts were introduced to Africa by Portuguese traders in the 16th century and quickly became a staple crop. The dish exemplifies how African cooks masterfully incorporated this “new” ingredient into their traditional cooking methods, creating something entirely unique and deeply flavorful.

I’m not sure what I did wrong here – but the peanut flavor didn’t really come through – all I tasted were the spices. I sourced the recipe from a cook in the country so I tried to be as authentic as possible. It’s not something I think I’ll make again but it was interesting to get a feel for West African cuisines.

Briam is a traditional Greek vegetable dish that showcases the Mediterranean diet’s emphasis on simple, wholesome ingredients. It consists primarily of sliced summer vegetables – typically eggplant, zucchini, potatoes, and tomatoes – layered in a baking dish and generously drizzled with olive oil. Red onions, garlic, and fresh herbs like parsley and oregano are added for extra flavor.

The dish has a rich, comforting taste with each vegetable maintaining its distinct character while melding together through slow roasting. The tomatoes and olive oil create a light sauce that brings everything together, while the edges of the vegetables become slightly crispy, adding textural contrast. When properly cooked, the potatoes become tender, the zucchini maintains a slight bite, and the eggplant develops a creamy texture.

Briam is believed to have originated in Turkey and spread throughout the Balkans, with each region developing its own variation. In Greece, it’s particularly popular during summer when the vegetables are at their peak. It’s a prime example of “ladera,” Greek dishes cooked in olive oil, and reflects the resourceful nature of Mediterranean cooking where simple ingredients are transformed into satisfying meals.

I made the dish with peak summer vegetables and it was really quite good – so much so that next summer I have plans to make it again, perhaps with some tweaks!

Chilean Cheese Empenadas

Looking up what Chile was known for I saw a lot of possible options – but one really stuck out to me as it was something I hadn’t tried to make yet and that was empenadas. I did the research and found the correct cheeses you should use and how to make the dough and set about making empenadas that could taste like the ones I’ve had at places like Raul’s. I quickly found out that the dough isn’t as easy to handle as most dough and ensuring a tight seal so no cheese leaked out would prove to be difficult. I managed to have a few that survived the frying more or less intact and they were pretty good – but I think I didn’t make the dough thin enough – it was overly chewy and the texture wasn’t as crispy as I wanted.

I think next time I’ll just buy the empenada wrappers from the grocery store – sure it’s not ‘homemade’ but at least they’re consistent!