Global Voices Online

The best food of a country is the traditional food which has been tried and tested over the centuries. It suits the climate, and uses the best products of that country.

We all have long food related memories: the aromas from the kitchens of our childhood remain when many other things are forgotten. I hope that the following list will revive those memories and bring pleasure to all who read it.

# From Spain

Notes from Spain brings up their podcast No. 29, a delicious cooking cast that will guide you step by step to prepare "pisto". Pisto is the traditional wonderful vegetable stew served with eggs and bread. They also make interesting remarks on why the Spanish people are famous for being lazy and if Spain is truly a liberal country these days.

# From Cambodia

Why is everybody going to Cambodia? One of the reasons is no doubt the beer. Then, Gasolina, a phenomenon of an expat bar in Phnom Penh's francophone community that is revolutionizing the place with its Latin-flavored cuisine and gardens. How about Num anksom cheik, the delicious bananas wrapped in a glutinous coconut sticky rice, then boiled in a banana leaf? They are popular as an offering to monks, the poor, and your backyard shrine around Khmer New Year; but are delicious regardless of which of the three new years you deign to celebrate!

# From Philippines

Wanderlust Sha is originally from the Philippines and now lives in Greece. She has traveled all over the world, but has never forgotten the wonders and goodness that the food from the homeland does to our body and soul. Her recent post on tripe, "Tuwalya ng Baka at Laman Lamanan ng Baboy (Tripe & Innards Salad)," is fantastic, educational and oh so good. In Panama and other Latin American countries we call it "mondongo", and there are endless ways to prepare it.

# From the Tropics

If cooking with music is your thing, how does a "Salsa Cooking Class with Salsa" sound? No doubt this is a great idea to warm up and get the students in the ideal cooking mood. If you are wondering what kinds of salsas they teach, and how do they serve them, you are just one step from becoming a member of the come-back team! You will see :)

# From Israel

My Mom's Recipes and More shares a delicious looking recipe to prepare Eliotes: olive rolls from Cyprus. I can almost taste them and smell the aroma of freshly home baked bread, ahhh! I'll have to bake some now I guess! Then, in Hebrew, a Heavenly Chocolate Cheesecake recipe just for you.

# From Thailand

In my first visit to Thailand, I was immediately impressed with the remarkable cuisine of the different regions of the country. Gracious hospitality, simplicity and imagination at providing visitors with the finest cuisine available is the secret for remaining the number one choice for many travelers.  I hope these recipes add pleasure to your kitchen, wherever you happen to be right now!

From Appon's Thai Food: Rice in Banana Leaves (Kao Torm Mut), Two Layer Tarts (Gar Tong Na Sung Ka Ya), and Cinnamon & Star Anise Pork Chops (Mu Op).

Sashas World reports on Thai Cooking classes he took while visiting Thailand: at the Chiang Mai Thai Cooking School,  and the Smart Thai Cookery Class.

# From El Salvador

From Sarzamora: "Green Mango, the Taste of the Tropics", "Central Food Market of San Salvador" with very interesting photos of locally produced fruits and vegetables, and a recipe to prepare the traditional "horchata",a drink made with morro seeds, rice, cinnamon, coriander, cocoa, peppers, nutmeg and sesame seeds! Are you ready for that?

# From Perú

Peru Food reveals a great guide of restaurants in Lima and other cities of this Latin American country famous for its food, specially fish and seafood. So you get a taste, here you have a recipe to prepare "Green Peruvian Hot Sauce."

# From Pepo Passion

A rare type of kitchen disease: "obsession with squash" it is called. Very painful (If you do not have squash to cook, of course!). This time the symptoms provoked a unique and delicious "Squash Tamales" recipe. How about that?

# To please your Sweet Tooth's desires (and mine too!):

We've got a scrumptious recipe from Cindy's Kitchen to prepare "Cake L'Ardéchois."  It is a beautiful cake made with sweetened chestnut puree (créme de marrons) and it is not a low calorie dessert.  Do not tell me later I didn't warn you!!!

Many Hugs & Happy Cooking.