This is the Brazilian version of the Russian dish Beef Stroganoff. Basically, it is served with French fries and white rice.
Tomato
Ojja (Shakshuka) / Tunisia
Have you ever heard of Shakshuka, better known as Israeli food? It is widely believed that Shakshuka was born in Tunisia. In Tunisia, they call it Ojja. I made Ojja using a Tunisian recipe.
Paprikás Csirke (Paprika Chicken) / Hungary
This is a Hungarian dish in which chicken is cooked in paprika. This dish was born on a farm and has a history of several hundred years. I ate it with garshka (homemade pasta).
Kedjenou (Chicken and Vegetable Stew Without Using Water) / Côte d’Ivoire
This is traditional no-water cooking, which has its roots in the tagine pot. You put the ingredients in the pot, cover it, turn on the heat, and after a while, turn off the heat. That’s all it takes to make a delicious dish.
Country Captain (Curry-Flavored Chicken Stew) / USA
This is an American curry. Exotic and with little risk of failure, the curry was a particular favorite of the wife of a U.S. Army officer who had many opportunities to socialize.
Pan con tomate (Hardened Bread Comes Back to Life with Tomatoes) / Spain
This is made by rubbing the tomatoes directly on the hardened bread to soften it. It’s a simple dish that even a child can make, but it was even better than I imagined.
Daube de poulet (African French-Style Curry) / Mauritius
This is an African curry. It was created by immigrants from all over the world who added various ingredients to the beef stew brought by the French.
Salsa criolla (Vegetable-Filled Sauce) / Argentina
Just cut and dress the ingredients and you’re done. Pouring it over the meat creates a seductive taste. It goes well with rice. So I put the meat on the rice and poured this sauce on it.
Amatriciana (Mother of Carbonara) / Italy
Like Cacio e pepe and Carbonara, it is one of the three major pasta dishes in Rome. I made it using a local recipe.
