<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[Eating the World]]></title><description><![CDATA[Eating the World]]></description><link>https://jessnv.wixsite.com/eatingtheworld/blog</link><generator>RSS for Node</generator><lastBuildDate>Fri, 03 Apr 2026 20:23:19 GMT</lastBuildDate><atom:link href="https://jessnv.wixsite.com/eatingtheworld/blog-feed.xml" rel="self" type="application/rss+xml"/><item><title><![CDATA[Zambia | Village Chicken &#38; Nshima]]></title><description><![CDATA[Village Chicken Recipe Nshima Recipe Zambia is the second to last country in this project. But it is the first country that led to me reading an article on PubMed about chickens because I wanted to know more about village chickens. ( The History of African Village Chickens: An Archaeological and Molecular Perspective by J M Mwacharo, G Bjørnstad, J L Han, and O Hanotte ) Anyway, a village chicken seems to be pretty much what one would assume; a free-range chicken running around a village...]]></description><link>https://jessnv.wixsite.com/eatingtheworld/post/zambia-village-chicken-nshima</link><guid isPermaLink="false">69cdcf30e1d8f66b8f2ed741</guid><pubDate>Thu, 02 Apr 2026 02:09:59 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/4f4409_27664d328ea541e5909629993910864a~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>jessnv</dc:creator></item><item><title><![CDATA[Yemen | Yemenite Chicken Soup]]></title><description><![CDATA[CLICK HERE FOR THE RECIPE I USED I typically have an easy time finding things to eat from Middle Eastern countries. I like the spices they use and the flavor profiles of  of many Middle Eastern foods.  I went in looking for a chicken recipe and found a lot that were very similar to other dishes I’ve made and this soup. Soup sounded kind of comforting so I opted to go with this recipe. The prep process was about what you’d expect for a soup, lots of chopping veggies and some sautéing. I did...]]></description><link>https://jessnv.wixsite.com/eatingtheworld/post/yemen-yemenite-chicken-soup</link><guid isPermaLink="false">69c40788043183ace6e03d17</guid><pubDate>Wed, 25 Mar 2026 16:05:46 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/4f4409_3695155fa342474e8626b561dc92b695~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>jessnv</dc:creator></item><item><title><![CDATA[Wales | Roast Chicken and Leeks]]></title><description><![CDATA[CLICK HERE FOR THE RECIPE I USED I didn’t anticipate that Wales would be something of a challenge but it did present a couple of tiny difficulties, for me. Roughly 98% of the recipes I found used beef or lamb. I do not like lamb and beef has gotten expensive to the point I’m trying to avoid beef recipes right now. It seems like the Welsh don’t really have a lot of chicken recipes that are uniquely Welsh. There are many many recipes for chicken and leek pie but I have found that meals that...]]></description><link>https://jessnv.wixsite.com/eatingtheworld/post/wales-roast-chicken-and-leeks</link><guid isPermaLink="false">69ba14318d0b85ac48cf14ab</guid><pubDate>Wed, 18 Mar 2026 02:58:54 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/4f4409_4066dcf5dbc04a91b961c171bcd9bb79~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>jessnv</dc:creator></item><item><title><![CDATA[Vietnam | Bò Lúc Lắc (Shaking Beef)]]></title><description><![CDATA[CLICK HERE FOR THE RECIPE I USED I knew it would not be difficult to find a recipe from Vietnam that I’d want to try; it is usually pretty easy for me when it comes to that region of the world.  The challenging part is narrowing it down to one thing and finding all the ingredients. There are a lot of variations in the Shaking Beef recipes online but I went with The Woks of Life recipe because I have never disliked a meal I’ve made from that site. Many other recipes for this call for...]]></description><link>https://jessnv.wixsite.com/eatingtheworld/post/vietnam-b%C3%B2-l%C3%BAc-l%E1%BA%AFc-shaking-beef</link><guid isPermaLink="false">699fd04e55922dd46f5f3d3c</guid><pubDate>Thu, 26 Feb 2026 04:48:56 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/4f4409_f9d1e475fd4b48b7b2df016b0cae83e9~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>jessnv</dc:creator></item><item><title><![CDATA[Venezuela | Pollo Guisado]]></title><description><![CDATA[CLICK HERE FOR THE RECIPE I USED Our winter has been pretty mild thus far and I haven’t made as many stews or soups as I tend to do in winter.  But this stew from Venezuela caught my eye because it seemed like it would be less heavy and have a more vibrant flavor than most stews. There’s not a ton to say about this pollo guisado. It was easy to make and easy for me to get all the ingredients. I browned some skinless chicken thighs, sautéed the veggies, mixed in the rest of the ingredients,...]]></description><link>https://jessnv.wixsite.com/eatingtheworld/post/venezuela-pollo-guisado</link><guid isPermaLink="false">6991e5b445a93145f4d4a021</guid><pubDate>Sun, 15 Feb 2026 15:28:27 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/4f4409_61638ce990d744dea83b1a06a39f75bf~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>jessnv</dc:creator></item><item><title><![CDATA[Vatican City | Fettuccine alla Papalina]]></title><description><![CDATA[CLICK HERE FOR THE RECIPE I BASED MINE ON Yes, the bowl is a mess. The kitchen was chaotic when I was attempting to plate the meal and take a pic. The only person who takes less appetizing photos of food than I do is Martha Stewart. Given the size and location of Vatican City, most of my results were just Italian dishes. Italian food is amazing so there were plenty of Italian dishes to choose from but fettuccine alla Papalina (fettuccine for the Pope) seemed the most appropriate dish for...]]></description><link>https://jessnv.wixsite.com/eatingtheworld/post/vatican-city-fettuccine-alla-papalina</link><guid isPermaLink="false">69798765da77a8ffff062a5e</guid><pubDate>Wed, 28 Jan 2026 03:53:52 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/4f4409_660a54d6e8cd422094e0993b7b109c39~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>jessnv</dc:creator></item><item><title><![CDATA[Vanuatu |Coconut Fish Curry]]></title><description><![CDATA[CLICK HERE FOR THE RECIPE I USED. Vanuatu is a small island nation and the last of the small island nations in this project. Anyone who has followed along knows that small island nations have been difficult for me. Vanuatu was no different. But, since it was the last of the small island nations, I decided to just make some dang fish and picked up frozen wild-caught Alaskan cod at our local grocery store. (Frozen is the option.) I had all the spices for this recipe in my spice cupboard and...]]></description><link>https://jessnv.wixsite.com/eatingtheworld/post/vanuatu-coconut-fish-curry</link><guid isPermaLink="false">69691fa9787069fb4827664f</guid><pubDate>Thu, 15 Jan 2026 17:13:56 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/4f4409_d237bfb5fb574e828d22d0bde44ec111~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>jessnv</dc:creator></item><item><title><![CDATA[Uzbekistan | Dimlama]]></title><description><![CDATA[CLICK HERE FOR THE RECIPE I USED I’d heard of Uzbekistan prior to this project but only as trivia answer about a former Soviet Republic. I did read up on it while researching food but was left with a less than positive impression of it. I’ll leave it at that. Dimlama is a meat and vegetable stew and seemed like a good meal for a cold winter’s day. It is typically made with lamb but can also be made with beef, which is what I used. In an effort to save money (because beef is ridiculously...]]></description><link>https://jessnv.wixsite.com/eatingtheworld/post/uzbekistan-dimlama</link><guid isPermaLink="false">695ddc7b78dbc4a2917268c4</guid><pubDate>Wed, 07 Jan 2026 04:14:17 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/4f4409_be91b9f6c3a641f5a77e4b492aade648~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>jessnv</dc:creator></item><item><title><![CDATA[Uruguay | Pollo En Escabeche]]></title><description><![CDATA[CLICK HERE FOR THE RECIPE I USED I researched Uruguay a while ago and don’t remember what prompted me to add this to my list of potentials. I’d never had chicken prepared this way (simmered in a vinegar broth, then chilled, and served cold), and had some reservations about the amount of vinegar, but it sounded like a nice change of pace after dealing with Thanksgiving leftovers and bison steak so I decided to give it a shot. There seem to several versions of Pollo En Escabeche, from several...]]></description><link>https://jessnv.wixsite.com/eatingtheworld/post/uruguay-pollo-en-escabeche</link><guid isPermaLink="false">6938df2c0b27bc7cafc82f74</guid><pubDate>Wed, 10 Dec 2025 02:48:47 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/4f4409_bf5ac2a5fa5b490bacd1310c5bc9c11f~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>jessnv</dc:creator></item><item><title><![CDATA[United State of America | Bison Steak with Maque Choux and Minnesota Wild Rice]]></title><description><![CDATA[CLICK HERE FOR THE MAQUE CHOUX RECIPE The steak is actually medium-rare except for that one little "tail" piece which was well-done. When I decided that the dishes I made for this project had to be something I’d never eaten or cooked before, I wasn’t thinking ahead to what I’d make for the United States. I’ve pretty much eaten or cooked all of the foods one would think of as American.  What could I make that was uniquely American, that was also something new to me?  American bison! Our local...]]></description><link>https://jessnv.wixsite.com/eatingtheworld/post/united-state-of-america-bison-steak-with-maque-choux-and-minnesota-wild-rice</link><guid isPermaLink="false">692fc04dee21510c2ee6e9fc</guid><pubDate>Wed, 03 Dec 2025 04:50:28 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/4f4409_70619e3875954f31ad12f1b7ac6601a2~mv2.jpg/v1/fit/w_1000,h_909,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>jessnv</dc:creator></item><item><title><![CDATA[United Arab Emirates | Chicken Makhtoum]]></title><description><![CDATA[CLICK HERE FOR THE RECIPE I USED I only have 11 countries left in my International Meals project and, by now, I’ve learned that each geographic area will, typically, have the same recipes or very very similar recipes.  In middle eastern countries, I expect I will find dishes made with warm fragrant spices and either rice or some kind of flatbread and that I’m going to like whatever I end up making. Chicken Makhtoum is similar to other meals I’ve made in the past but just different enough for...]]></description><link>https://jessnv.wixsite.com/eatingtheworld/post/united-arab-emirates-chicken-makhtoum</link><guid isPermaLink="false">69252e62fbcc173f6ef17082</guid><pubDate>Tue, 25 Nov 2025 04:21:31 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/4f4409_03b302dc3ad64e688cd0c815820ea91b~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>jessnv</dc:creator></item><item><title><![CDATA[Ukraine | Buzhenina]]></title><description><![CDATA[(Herb-Roasted Pork Tenderloin) CLICK HERE FOR THE RECIPE I USED Not a great photo! Getting used to a new phone camera!  The pork was much juicier than it looks in this photo! I really wanted to make chicken Kiev for this one because it is delicious but, one of my rules with this project, is the meal must be something I have not eaten before and I have eaten chicken Kiev before. And I’d do it again. Because it really is delicious. I found a few recipes that sounded interesting but, with beef...]]></description><link>https://jessnv.wixsite.com/eatingtheworld/post/ukraine-buzhenina</link><guid isPermaLink="false">691d30029ea679da43960bad</guid><pubDate>Wed, 19 Nov 2025 03:03:10 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/4f4409_86a6dbce40974a418f5d20358d862959~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>jessnv</dc:creator></item><item><title><![CDATA[Uganda | Pork Kikalaya]]></title><description><![CDATA[CLICK HERE FOR THE RECIPE I USED  (It is on page 5.) To my surprise, Uganda had several recipes I was interested in and it was fairly easy to find something that I wanted to make. Beef prices are somewhat insane here so I’ve been leaning toward pork or chicken recently and that steered me in the direction of kikalayi (chick-uh-lie-ee) which is essentially, a pork and cabbage stew. It also uses onions and garlic and other veggies but the veggies vary depending on what recipe you read. The...]]></description><link>https://jessnv.wixsite.com/eatingtheworld/post/uganda-pork-kikalaya</link><guid isPermaLink="false">69155b41327f3e673a95cb80</guid><pubDate>Thu, 13 Nov 2025 04:17:09 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/4f4409_cda00ab6ce5c4fcab3c296c27fcca762~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>jessnv</dc:creator></item><item><title><![CDATA[Tuvalu | Tuna Curry]]></title><description><![CDATA[CLICK HERE FOR THE RECIPE I USED (Please excuse the dark photo, I thought the sunlight streaming in through the window behind me and the light over the stove would be adequate. They were not. Also there was a lot of steam because the curry was piping hot!) I knew Tuvalu would be a challenging country for me because it is a small island nation and small island nations are always a challenge.  They tend to eat a lot of fresh seafood and use local fruits and vegetables that I cannot access in my...]]></description><link>https://jessnv.wixsite.com/eatingtheworld/post/tuvalu-tuna-curry</link><guid isPermaLink="false">68ffce49b474876f7397bba2</guid><pubDate>Mon, 27 Oct 2025 19:59:45 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/4f4409_5eb0243f34894ecca9ca5e0ce19d519a~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>jessnv</dc:creator></item><item><title><![CDATA[Turkmenistan | Ichlekli]]></title><description><![CDATA[CLICK HERE FOR THE RECIPE I USED Turkmenistan is a desert country in Central Asia that I really only knew two things about prior to this project. It is home to one of the most beautiful breeds of horses in the world, the Akhal-Teke . It  is also the home of the Darvaza gas crater, AKA the Door to Hell or Gates of Hell . The more I delved into Turkmenistan that more interesting it got and not necessarily in a good way. But all that mess is for someone else to explain, I’m here for the food....]]></description><link>https://jessnv.wixsite.com/eatingtheworld/post/turkmenistan-ichlekli</link><guid isPermaLink="false">68f43cc46bef380dfdcb07a1</guid><pubDate>Sun, 19 Oct 2025 01:23:50 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/4f4409_f58493ac3104432b8ddd46d01ca2acdf~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>jessnv</dc:creator></item><item><title><![CDATA[Türkiye | Tuvak Sote ]]></title><description><![CDATA[CLICK HERE FOR THE RECIPE I USED I knew nothing about Turkish cuisine prior to this project and ended up with a nice list of things to try in the future! Or right now, starting with Tuvak sote! Tuvak sote is a chicken stew made with chicken (of course), onion, peppers, tomatoes, tomato paste, parsley, and acı biber salçası (hot red pepper paste) which I had to order from Amazon. The prep-work just involves washing veggies and chopping stuff up. Easy! I did have to substitute a couple of...]]></description><link>https://jessnv.wixsite.com/eatingtheworld/post/t%C3%BCrkiye-tuvak-sote</link><guid isPermaLink="false">68f1ccc827064b4fa44cf547</guid><pubDate>Fri, 17 Oct 2025 04:59:36 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/4f4409_a847c8f5c02e41d29a15c90a48521263~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>jessnv</dc:creator></item><item><title><![CDATA[Tunisia | Lablabi]]></title><description><![CDATA[CLICK HERE FOR THE RECIPE I USED When I found this recipe I pronounced it lab-lob-ee. When my husband saw the name, he pronounced it...]]></description><link>https://jessnv.wixsite.com/eatingtheworld/post/tunisia-lablabi</link><guid isPermaLink="false">68e472842849e99ade0efb2e</guid><pubDate>Tue, 07 Oct 2025 01:56:16 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/4f4409_5a131caf744f420ba4e0bb7d4945e945~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>jessnv</dc:creator></item><item><title><![CDATA[Trinidad &#38; Tobago | Geera Pork]]></title><description><![CDATA[CLICK HERE FOR THE RECIPE I USED So, it has been a little while since my last International Meal.   In short, an old health issue came...]]></description><link>https://jessnv.wixsite.com/eatingtheworld/post/trinidad-tobago-geera-pork</link><guid isPermaLink="false">68d3f517736eb5b065cf0d2a</guid><pubDate>Wed, 24 Sep 2025 13:48:38 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/4f4409_88b44411c48b485e8810297a367f93c9~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>jessnv</dc:creator></item><item><title><![CDATA[Tonga | Lu Pulu]]></title><description><![CDATA[CLICK HERE FOR THE RECIPE I USED Tonga is a small island nation in the South Pacific Ocean and island nations are challenging for me. I...]]></description><link>https://jessnv.wixsite.com/eatingtheworld/post/tonga-lu-pulu</link><guid isPermaLink="false">68640ca7f5ef6aa5146fa511</guid><pubDate>Tue, 01 Jul 2025 16:30:21 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/4f4409_2a2f94e69f554b8aa3b16034ecfa0cd7~mv2.jpg/v1/fit/w_749,h_847,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>jessnv</dc:creator></item><item><title><![CDATA[Togo | Grilled Chicken &#38; Djenkoumé]]></title><description><![CDATA[CLICK HERE FOR THE CHICKEN RECIPE CLICK HERE FOR THE DJENKOUME RECIPE Togo is a small country in West Africa that I didn’t really know a...]]></description><link>https://jessnv.wixsite.com/eatingtheworld/post/togo-grilled-chicken-djenkoum%C3%A9</link><guid isPermaLink="false">684f8088b078c39a1ab9b8fd</guid><pubDate>Mon, 16 Jun 2025 02:27:05 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/4f4409_349da7bd63bd4ca599eaa5e4a60f590c~mv2.jpg/v1/fit/w_915,h_974,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>jessnv</dc:creator></item></channel></rss>