|West African Peanut Curry and Grilled Sweet Corn at Spork|
I decided to begin my journey by checking out one of my favorite cookbooks - Cook's Illustrated's The Best International Recipe. Flipping through the "Africa and the Middle East" section, I found exactly what I was looking for!
West African Sweet Potato and Peanut Soup
While it wasn't quite the same as the curry, it was pretty tasty. I went against the advice of the book which says to stick to orange-fleshed varieties of sweet potatoes, otherwise the soup can have an unappealing color. I bought white ones and I can see what they mean, it was very....drab looking. But it didn't hurt the flavor at all!
We also needed a little meat in our meal and for that we had to travel all the way to the other coast of the continent. I flipped through Cooking Light Global Kitchen's "The Middle East and Africa" section and found the perfect pairing to the soup. That's the only section I've browsed, but so far I'm LOVING the beautiful pictures in it. While I really like Cook's Illustrated writing style and advice from the Test Kitchen, I really do wish they had more pictures. That's also the reason I refuse to get Kindle versions of cookbooks because drooling over all the delicious food is my favorite part of cookbooks. It helps with the experience of wanting to travel to the different parts of the world as well.
East African Braised Chicken
All in all it's been a successful journey so far. Tomorrow night we plan on traveling across the ocean to Brazil so stay tuned!