CLICK HERE FOR THE RECIPE I USED Monaco doesn't seem to have its own cuisine because of its proximity to France and the Mediterranean Sea. All of the recipes I came across originated in France or were typical of any country on the shores of the Mediterranean and not unique to Monaco. I chose this recipe because it seemed to be something that was popular in Monaco and something a little different than what I usually make. It wasn't difficult (if you've made a pizza, you can make this) but cooking the onions down until they were "jammy" took a long time. The linked recipe says the anchovies are optional but 99% of the recipes for it included them so I added them to half of the tart. And I discovered that anchovies are far far too salty for me which rendered that half of the tart inedible. They also left an unpleasant aroma in the kitchen that no one in the house appreciated. I didn't enjoy the side without anchovies either. It was still too salty for me. I don't know if I did something wrong (even though I followed the recipe to the letter) or what but after a couple of bites I couldn't stomach any more and tossed the entire thing. Oh well, it was a learning experience! :)

CLICK HERE FOR THE RECIPE I USED Moldova doesn't appear to have many bloggers sharing traditional recipes or just what they make for a normal weeknight dinner so it was a little bit of a challenge for me. It's cuisine is similar to other Eastern European countries so it was also challenging to find something different than previous meals. These ribs along with the radish coleslaw and mamaliga (a kind of polenta-ish side) in the link piqued my interest. Ribs just happened to be on sale at the store so I took that as a sign to make this meal! Fripture de Porc: The ribs are seasoned with salt and pepper and then braised with onions and bay leaves for a bit. They take on quite a bit of flavor from the onions and salt and pepper and, by the end of the cooking process, the meat is very tender. Most of the cooking time for the ribs is passive so it gave me time to prepare the two sides. Moldovan Style Radish Coleslaw: It's coleslaw with radishes and a strong dill flavor. I love dill and radishes so this was right up my alley. Mamaliga (Moldovan Polenta): I am still trying to figure out polenta and polenta-like dishes. I tried pre-made polenta from the grocery store and did not enjoy it at all. I've made a couple of recipes from other countries that are similar to but not exactly like polenta and they were better but I didn't love them. None have become part of my meal rotation. Mamaliga is pretty bland on it's own. The linked site recommends topping it with sour cream and I did and that made it much better. A bite of the ribs and onions with the sour cream and mamaliga was DELICIOUS. All in all, it was a good meal and I will happily eat the leftovers but it wasn't outstanding. I'm glad I tried it and glad it expanded my corn meal/corn flour/polenta-ish horizons. I don't think I will make it again. If I'm going to braise ribs, I will go back to the recipe from Ecuador that was amazingly good.

CLICK HERE FOR THE RECIPE I USED My husband and I both enjoy Mexican food so we have eaten at a lot of Mexican restaurants over the years (32 years!) and, as a result, I've tried a lot of different dishes but I'd never seen this one on a menu (the author does address this on the linked site). Anyway, it seemed like a good meal for a fall day. It required a bit of prep. I had to buy steaks and then partially freeze them so I could slice them as thinly as the recipe suggested. The seeds and membranes had to be removed from the dried Pasilla peppers. It wasn't difficult but I somehow managed to get Pasilla seeds all over my kitchen. I needed to chop up an onion, garlic, and some potatoes as well. The cooking process wasn't difficult. Making the sauce really just involved throwing things in a blender. The recipe says to strain the sauce as you pour it over the steak and potatoes and that is where I ran into difficulty. I tried one strainer but the holes were too small and nothing would go through. So, I grabbed another one and had to smoosh it through with the back of a spoon because the next one up would have let too much through. I made a mess all over the stove and counter doing this. Was it worth the mess? Mostly. It didn't knock my socks off but it was a good solid meal. Brian ate some and liked it though he thought it needed to be spicier. It's not meant to be a spicy meal but he didn't know that, he hadn't read the recipe and notes. Will I make it again? I don't know. I might experiment with the sauce and see if I can give it more oomph without making it too spicy for me. I made such a mess though it will be awhile before I try again.

CLICK HERE FOR THE RECIPE I USED Mauritius was a delightful surprise! Island nations have been a challenge for me but Creole ancestry influenced their cuisine and led to several meals that I was interested in trying, that weren't reliant on seafood or tropical fruits. I chose this recipe because I've been hardcore craving beef lately. I don't usually crave beef so I think there's something in it that my body needs right now and I'm going to listen to it. (Maybe iron because I've been loving spinach as well.) Anyway, aside from beef, you need onion, chili peppers (I used serrano peppers because I like them and that's what I had), garlic, ginger, and crushed tomatoes for this. It's not difficult to make, you sauté some stuff then let some stuff simmer, and then serve it over hot cooked rice. The linked recipe doesn't include it but other variations top the finished dish with fresh cilantro. I love cilantro and usually have some on hand so I tried it with and without and it was delicious either way! I really really enjoyed this one. The sauce is absolutely delicious and packed with flavor! Garlic and ginger are always good together and the peppers added a wonderful oomph to the tomato sauce! I will definitely make this again. I might try it with some cut up chicken breasts or thighs because I think the sauce would work wonderfully with chicken too! This was a winner!

CLICK HERE FOR THE RECIPE I USED Despite being one of the driest and least arable countries in the world, Mauritania actually had a few recipes that were appealing to me. As with most African countries, there is a peanut stew they like to eat in Mauritania but I've made several variations on that theme already and, while they have all been delicious, I wanted to do something different this time. I did run into difficulty finding recipes where I would be able to acquire all of the ingredients locally. And I had to make adjustments to this recipe to make it work but I think it worked out okay. I can not get cassava locally so I left it out. (I'd seen other recipes that omitted it so I felt I could get away with that.) I had planned to substitute the eggplant with zucchini but completely forgot to do so. Ooops! The zucchini would have been great in it! This dish consists of chicken, cabbage, carrots, onion, mustard, and rice. (And a few spices that you probably already have on hand.) It reminded me of chicken and rice soup, only without the soupiness and with a little mustardy tang. It's hearty and filling and simply good. It would probably be really great if you're getting over a cold and need something more substantial than soup but less substantial than a steak. I think the type of mustard you use will really determine the flavor profile. None of the recipes I saw specified a particular type! I used a stone-ground mustard from France that I'd ordered for my Luxembourg meal that still had a little bit left in the jar. I think any brown mustard would work, Dijon could be fun. I don't think French's yellow mustard would work very well unless you really really love it the flavor of it. All in all, this was good but not something I think will end up in my regular meal rotation. I will keep it in mind for times when I need something filling but not overly heavy or spiced. I think I'd probably make it with boneless skinless chicken thighs next time around, I used boneless skinless breasts this time and they dry out too easily when reheated.

CLICK HERE FOR THE RECIPE I USED The Marshall Islands is an island nation that really does not seem to have a definitive cuisine (or much in the way of agriculture) so, it was a bit of a challenge for me. I didn't find very many recipes at all and I hope this one accurately reflects something they eat there. This is my last week, for awhile, in which I can cook fish so I chose to cook fish. 😄 To be honest, I did not have high hopes for this recipe. I like the individual ingredients (coconut cream, tomatoes, chilis, onions, fish) but all of them together just seemed like not a great idea. I was wrong and I need to be more open-minded because this was surprisingly delicious! You lightly fry the fish fillets and then but them in a baking dish. Then top them with a sauce made from the coconut cream and vegetables and bake it all in the oven for a little while. Somehow the coconut cream became less coconutty but still very creamy and the tomatoes created a pop of umami that was amazing. I used jalapenos because that's what they had at the store and they added a great flavor and kick to the sauce! The linked page has recipes for side dishes to go with it but I do not have access to passionfruit or papaya or Thai basil so I ate ramen noodles and bok choy because they were used in other recipes from the Marshall Islands. I cooked the noodles as directed on the package and stir-fried the bok choy in a little olive oil with garlic, salt, and pepper. I'd never had bok choy before and was surprised they had it at the store. I liked the flavor but it was a pain in the butt to clean so I don't know that I will seek it out again. Would I make this again? Yes! Out of all the fish dishes I've made since I started this project, this one is my favorite! It was so much better than I expected and so good!

CLICK HERE FOR THE RECIPE I USED I didn't know a lot about Malta or what they like to eat before now and I was pleasantly surprised by the variety of options! I saw a few recipes for this baked pasta and it sounded really really good to me. I like pasta. I like baked ziti. I have never made it because the person I cook for does not like baked ziti and it's not something you can really whip up a a single serving of when you're in the mood for it. I found this recipe at a time when I only had to cook for myself for an extended period of time and it is similar to but not quite baked ziti. It is tubular pasta (penne) with a tomato-based sauce (passata) that is seasoned with curry and cumin and baked until the top is quite crispy. (You don't have to cook it that long, it is optional but several recipes said it was traditional.) And it was simple and filling and very much comfort food! I really really enjoyed it. It made quite a bit so I had leftovers for a couple of days and then decided I should probably freeze the rest of the pan because it was a lot of food for one person. I hope it reheats well from frozen! If it does, I can see myself making a big pan again and then portioning it out and freezing single servings of it. This with a salad is a perfect meal.

CLICK HERE FOR THE RECIPE I USED I did not find a wide variety of recipes for Mali but, being that it is a very poor country, that is not surprising. It does have some agriculture which is showcased in this recipe. The recipe suggests a variety of meats are suitable for it and I opted for beef because I did a similar recipe for a different African country using chicken. And I don't like lamb. I've never tried goat but they don't sell it at the grocery store so it was not an option. This is like beef stew with a slightly different flavor profile due to the use of peanut butter. All the typical veggies are there and the cooking method is the same as beef stew. The peanut butter adds a smoothness and creaminess that is really very nice. I used unsweetened peanut butter even though the recipe does not specify it because previous recipes from Africa have specified it and I don't think Jif or Skippy would meld with the rest of the flavors very well. This was good. The recipe suggests eating it over rice and I did but I think it would be great by itself. Or with some bread and butter on the side. It's definitely a comfort food meal. It is also very filling, a little goes a long way and I'll probably be eating it for several days. Which is fine with me because I like it! Will I make it again? I honestly don't know. If I'm buying stew meat then it is probably better that I use it to make the beef stew that the person I live with likes and will eat.

CLICK HERE FOR THE RECIPE I USED Small island nations with little agriculture are very difficult for me and the Maldives were no exception. They eat a lot of fish and, well, I live in a place (middle of the desert in a town with one grocery store) that does not have the greatest selection of fish available. They also eat fruits and use ingredients that I can't get at our grocery store and sometimes can't find on Amazon. So, I do the best I can and hope it turns out all right. There are many different recipes for Kulhi Mas and each claims to be authentic to the Maldives. How does one choose? I went with the one that I actually had a chance of acquiring the ingredients for! I had to use frozen tuna because that's what they had at the store. And I had to order dried curry leaves from Amazon. I don't know that they ended up adding what fresh curry leaves would have added but they didn't taste bad, they just didn't add any oomph. My plan was to eat it with naan which seemed to be close to the Roshi they eat in the Maldives but they had no naan at the store. I used flour tortillas instead. And I ate it with a "fruit salad" of mangos and pineapples because that's what I had access to. I made do with what I had available to me and it turned out okay. It wasn't bad, it just wasn't anything special. It's just mildly spicy tuna. I think it suffered from the substitutions I had to make and it is probably a much more flavorful dish when made with fresh curry leaves and fresh tuna. I'll finish the leftovers but I won't make it again. Island nations and our grocery store are just not a good combination.

CLICK HERE FOR THE RECIPE I USED Malaysia had so many foods that looked absolutely delicious that I was spoiled for options. Until I realized I couldn't get lemongrass or galangal or many other ingredients locally. Sometimes living where I do is the biggest challenge to finding a recipe to make because my ingredient options are limited. There are a few sellers on Amazon that do sell fresh produce but the idea of ordering fresh lemongrass from an Amazon seller in the middle of summer (100+ degrees F temps) just didn't seem like a great idea. I don't think it would stay fresh in a UPS truck driving from Vegas to my very small middle-of-nowhere desert town after traveling from its point of origin. Anyway, that narrowed things down a bit until I found this recipe and my mouth started watering. I had everything I needed in the house already! I had an unfinished bottle of kecap manis from a previous recipe in the fridge waiting to be used up! (Kecap manis doesn't taste like Kikkoman soy sauce, it is thick and sweet and doesn't have the umami PUNCH of regular soy sauce, it's a little subtler. I had to order it online - I don't know how easy it is to find in a normal-sized town or city.) I also had shallots and a steak on hand! It was destiny! 😄 This was easy-peasy to make. Slice a few things up then throw those things in a wok and stir. And it was very tasty! I ate it over basmati rice because I had leftover basmati rice from a previous meal but I think it would be great in a lettuce wrap too. I also had some diced up tomato on the side because I was feeling like tomatoes and it went well with it. Would I make this again? Yes! It was easy and quick and very good! I'll probably re-order some kecap manis to have on hand for more!

CLICK HERE FOR THE RECIPE I USED Malawi is a very poor country and I did not find a wide variety of recipes from there online. This one came up most often in my searches and the ingredients were easy to come by and the curry was not difficult to make. It was very good but, to be honest, it wasn't meant to be the star of the show it was intended to be a vehicle to try Nsima. Nsima is a porridge made from corn flour that is a staple carbohydrate in the Malawian diet. It is an important food in their culture and something one must eat, if they want to "taste" Malawi. It is made from corn flour, water, and salt. (recipe below) I ran into some difficulty finding "corn flour" locally but did some digging and watched some videos of people in Malawi making Nsima and ended up using masa to make the Nsima. There are a lot of recipes that suggested using finely ground corn meal but, in the videos, they used something that looked very much like flour or corn starch. Masa was the closest in appearance to what I saw in the videos and, as far as I can tell, it worked as intended! Nsima was not difficult to make but does require patience and a lot of stirring. When it is done, it should be thick enough that you can form it into a ball-scoop shape that you then use to scoop up the curry and eat it. It smells very much like creamed corn when it is cooking and it tastes like cornmeal but with a much smoother texture. The curry and nsima went together perfectly! I enjoyed the flavors and textures of this meal but did not take into consideration that the curry that got onto my fingertips while dipping the nsima into it would leave me with yellow fingertips. Dawn Platinum Powerwash helped somewhat but there's still a slightly yellow tint. Hopefully, it will wash off in my next shower. My fake fingernails which were orange before I ate this meal, now have a slight yellow to orange gradient thing going on. I don't hate it. 😄 Anyway, would I make this again? Probably not. While tasty, I don't think the leftover nsima will reheat well and the curry itself didn't really standout from other curries I've made in the past. I don't know that I would ever crave this particular meal though I did enjoy it this time. It was fun to try but I can't see it becoming part of my meal rotation. Recipe for Nsima: 4 cups water 1 1/2 teaspoons kosher salt 1 1/2 to 2 cups masa Bring the water and salt to a boil over high heat. Add the masa and reduce the heat so that the mixture is simmering well but not boiling. Stir this constantly until the mixture reaches desired thickness. You may need to add additional masa for a firmer nsima.

CLICK HERE FOR THE RECIPE I USED It was easier to find a recipe from Madagascar than I expected and I was able to buy all of the ingredients locally, which is always a plus! I've made a few chicken and coconut meals over the course of this project but each has been spiced differently and each has brought something new to the table for me. With this recipe, the time spent marinating the chicken in lemon juice gave the chicken a wonderfully fresh flavor with a hint of tartness that is tempered by the coconut milk later. The cayenne gives it a nice kick too! This was easy to prepare, just needed to chop a few things, let the chicken marinate, and then cook things in a pan while stirring. The most difficult part was juicing two lemons but fresh-squeezed lemon juice really is better than the stuff in the bottle. I'll use the bottle if I'm out of lemons or just not feeling like juicing them but it doesn't taste as good. It's fine, it's just not as good as fresh. Anyway, I ate this with jasmine rice and it was good and I will happily eat the leftovers. Would I make it again? Yes!