CLICK HERE FOR THE RECIPE I USED Peru had a lot of options but this recipe in particular piqued my interest. It is full of things I enjoy and had one, new to me, ingredient, Aji Amarillo paste, which I had to order from Amazon. Everything else (chicken, broth, cilantro, corn, garlic, zucchini) I could get locally or was already in my pantry. This was pretty easy to make. The most difficult part was removing the corn from the cob and that really wasn't difficult. Everything cooks, in stages, in one big pan. And the end result is a spicy (but not too spicy) and slightly sweet (from the corn) stew with garlic and onions providing a nice base for the other flavors. I ate it over rice and loved it! The Aji Amarillo added the spice but it also adds a really nice bright boost to all the other flavors as well. I'm going to be Googling other ways to use the paste because I really enjoyed the flavor it added and I still have half a jar of it. Would I make this again? Absolutely!

CLICK HERE FOR THE RECIPE I USED It was pretty easy to find something I wanted to try from Paraguay! This particular recipe appealed to me the most because I love peppers (just not super spicy ones), onions, cilantro, and garlic together and I hadn't seen them prepared with steak like this before. I was intrigued! It wasn't a difficult meal to cook, the hardest and most time-consuming part was preparing the vegetables for cooking. And the worst part of that was cleaning the cilantro - sometimes I get an especially dirty bunch that requires a lot of rinsing and this was one of those times. But, again, it wasn't difficult, it just required some time. Once everything is prepped, you really just layer everything into a pan at different stages and occasionally stir it. The flavors meld and develop without needing much help. The end result is a flavorful stew with tender beef and vegetables that goes really well over rice. It was a perfect meal for a Spring evening, not too heavy but very satisfying. I will happily eat the leftovers and I can definitely see myself making this again!

CLICK HERE FOR THE RECIPE I USED Papua New Guinea was challenging, like most tropical places on the ocean, since fish is something I can only prepare at home very occasionally. They also have access to fruits and vegetables that I can't get in Tonopah but, after doing some digging, found this recipe that was appealing and easy to shop for! Chicken, coconut milk, garlic, ginger, greens (spinach), and squash. That's it! It wasn't difficult to cook and, served over a little jasmine rice, it ended up being a pretty tasty meal. Garlic and ginger are just so good together and in a mild creamy coconut sauce they're terrific! I will happily eat the leftovers and I can definitely see myself making this again.

(Pork Chops in Pineapple Sauce) CLICK HERE FOR THE RECIPE I USED I had to use Google Translate for this one! The weather's been warming up and pork chops with pineapple sauce sounded like a good combination for a warm Spring day. It was very easy to make and I had no difficulty acquiring the ingredients. (Pork chops, pineapple juice, garlic, honey, cloves, salt, pepper, and a cinnamon stick.) I did wonder how the cinnamon stick and cloves would work but they really just imparted a warmth to the glaze without overpowering any of the other ingredients. The end result was a flavorful sweet, but not too sweet glazed pork chop that was very tasty! I ate it with yellow rice (Mahatma brand), black beans, and corn on the cob. (Have you tried cooking fresh corn on the cob in the air fryer? It comes out so crisp and juicy and sweet!) It was a very good meal and I will happily eat the leftovers. Would I make it again? YES!

CLICK HERE FOR THE RECIPE I USED This post is about the food and only the food. Period. Musakhan is roasted chicken served with lots of onions and sumac on a flatbread and sprinkled with toasted pine nuts. If you haven't had sumac, it's a sort of lightly floral lemony spice (leans more toward lemony than floral) and it's really tasty! The chicken is seasoned with lemon juice, allspice, cinnamon, and sumac. The onions are cooked until jammy* and seasoned with lots of sumac. The end result is a very flavorful and very filling comfort food. Must like onions to enjoy this. And lemony flavors. Every bite is a little bit different but also delicious! I enjoyed it very much and I will happily eat the leftovers for the next few days. Will I make it again? My local grocery store carries no full-sized naan (just the little dipping naan for hummus) or flatbread and I ended up ordering naan online in order to make this recipe and it was not cheap so that is something of an obstacle to making it again. I do always have sumac on hand though. Might adapt this to something that's easily made with ingredients I can get locally. *The recipe says you can get the onions to the appropriate caramelization state in 10-15 minutes. That is a lie. Never in all of my years of cooking have onions caramelized in 10 minutes. I started the onions low and slow while I was preheating the oven for the chicken and cooked them until the chicken was done, stirring frequently. (About an hour's total cooking time.)

CLICK HERE FOR THE RECIPE I USED Palau was a struggle for me. I live with someone who is absolutely disgusted by the smell of fish and I cannot cook fish if they are going to be in the house that day. I cook it when they go out of town for awhile but they do not currently have any plans to go out of town. So, I tried to find something that didn't involve fish/seafood with ingredients I could find locally and found next to nothing online. I am not 100% sure how Palauan this is. I found a few sites saying Tinola Soup is a Palauan soup but I also found people complaining about that statement stating that it originated in the Philippines and should be considered a Filipino dish. In either case, it appears that it is something that is eaten in Palau and it will have to do. This is a delicious chicken soup made with plenty of garlic and ginger, fish sauce, Bok choy, and spinach. It called for either a green papaya or a chayote squash but I couldn't source either of those so I substituted zucchini which the internet told me was a good substitution. I love zucchini so it worked out well for me. The soup itself is very flavorful with all of the garlic, ginger, and fish sauce. I did use less fish sauce than the recipe suggested because it has a powerful flavor and is very salty, and I'm trying to keep an eye on my salt intake these days. The flavor was still very present and very good, I didn't feel like I missed out on anything. I really really enjoyed it - just a perfect blend of flavors that I enjoy in a good soup. I will happily eat the leftovers and I can absolutely see myself making this again!

CLICK HERE FOR THE RECIPE I USED This turned out to be one of my favorite meals from this project! It's pretty much chicken curry with lots of garlic and ginger and I love garlic and ginger. There's also cilantro and I love cilantro. The cilantro is added at the end so, if you have the gene that makes it taste like soap, it can be omitted. There will still be plenty of flavor! I think anyone who likes curry would enjoy this. It really wasn't difficult to make and it was easy for me to acquire all of the ingredients I needed. It was so flavorful, I loved it! I will absolutely make this one again!

CLICK HERE FOR THE RECIPE I USED Oman had a few chicken and rice recipes I was interested in but I felt like I should try something other than chicken and rice so I chose this chicken stew.* I also had dried limes leftover from a previous recipe and all of the spices needed to make an Omani spice blend which factored into the decision making process. I have purchased a lot of ingredients over the course of this project and I make an effort to use them up because I hate food waste. This stew has an interesting flavor that is hard to put into words. There's definitely a tomato flavor along with the assorted spices in the blend (cumin, cinnamon, cloves and more) but then the dried limes add a tartness on top of that. Oh and there's cilantro/coriander too. It IS tasty, just hard to describe! Not only is it tasty it as very filling! I'll be having some leftovers for a bit. And I'm okay with that. Will I make this again? I don't know, it depends on if I still have dried leftover limes in the cupboard. They are something I have to order online and wait for but, once I finish the bag I have, I don't know if they will be reordered and promoted to a regular kitchen staple. *After making this and doing some digging, I'm not 100% certain this is an Omani meal. Man, I hope so because it's delicious!

CLICK HERE FOR THE RECIPE I USED. Kjøttkaker i Brun Saus is meat patties (or meatballs) in a brown gravy. This is similar to but not quite exactly like Swedish meatballs. If you like one, I think you'll like the other. It wasn't difficult to make, if you've made Swedish meatballs or Salisbury steak, you can make this. It is served with lingonberry jam so I ordered some from Amazon to give it a try. I liked it! It adds a little tart sweetness to the meal and it's quite nice! All in all, this was really good and it is 100% comfort food that would make a perfect rainy day meal. Will I make it again? Yes!

(Macedonian Pizza) CLICK HERE FOR THE RECIPE I USED Pastrmalija is a kind of pizza type thing except there's no sauce or cheese. The dough is brushed with melted butter (or lard) and then topped with seasoned pork. And that is pretty much all there is to it. It didn't taste bad but it was underwhelming. I tried it with just the pork on the dough and it needed something. So, I tossed some leeks (leftover from a previous meal) on it and that helped a little. Another site suggested topping it with eggs (poached style) and that helped more. But, in the end, I like sauce and the crust without any real sauce was just not my favorite thing. I ate it with a side salad and that went very well with it. I will not make this again.

CLICK HERE FOR THE RECIPE I USED I really didn't know what I'd find when I started searching for North Korean recipes and I didn't find a ton of options. I found a few that seemed to be legit but I'm not sure how to verify them. This one seems to have some legitimacy and it was easy to source the ingredients. It wasn't difficult to make though it did involve cleaning leeks and I do not enjoy cleaning leeks. I like the way they taste but the amount of dirt they can hold is just no fun. It's a slightly spicy beef and potato almost-soup. The recipes notes that you should not use so much broth that it turns into soup. While I was cooking it, I was not sure what I was going to do with all of the broth but everything thickens up if you let it sit for a bit and it can be eaten with a fork. It was very good and I enjoyed it much more than I thought I would! Would I make it again? I would definitely be willing to eat it again. It might be worth cleaning leeks again for it. I really hate cleaning leeks.

CLICK HERE FOR THE RECIPE I USED Rice and chicken is a popular combo all over the world and several countries have their own version of Jollof Rice. And within those countries there can be regional variations and within those regions, every family will have their own take on it. I can't tell you what the most authentic version of any one of them might be but I've tried a lot of chicken and rice dishes on this culinary journey and they've all been different and good. This one continued that pattern! The flavors come from ginger, garlic, onion, carrot, tomato, curry powder, turmeric (though I think turmeric adds more color than it does flavor), chicken bouillon, and paprika. None of the spices overpower the other spices, there's just a well-rounded flavor that isn't spicy hot or bland. It is really tasty and eating the leftovers will be pretty easy. Would I make it again? Yes!