Culture
62 NEWSWEEK.COM
01 Hallacas
Venezuela (Achiote)
These banana leaf tamales
stuffed with pork and
beef are full of Venezuelan
ʀavors. Piloncillo has
a deep, almost smokey
ʀavor, sometimes with
notes of rich caramel
and achiote paste—a
popular Latin American
spice blend—contains
annatto, cumin, pepper
and other spices.02 Poulet Yassa
Senegal (Scotch
bonnet pepper)
This roast chicken dish
gets its bold taste from
Scotch bonnet pepper,
which is more than twice
as hot as cayenne. This
pepper is used across
West Africa and the
Carribean—and along
with lots of heat, it also
has a distinct sweetness.03 Degué
Guinea (Millet)
This sweet, tangy breakfast pudding is made with
black millet, a grain that grows across Africa and
is similar to rice once it has been cooked. Millet
can have a slightly bitter, nutty taste—a versatile
ʀavor that works in both sweet and savory dishes.Flavors From
Around the World
When people leave their native countries looking for a better life, one
thing they try to bring with them is a taste of home. Family recipes are
more than just food—each of the dishes collected in The Kitchen Without
Borders: Recipes and Stories from Refugee and Immigrant Chefs comes from
someone’s beautiful memory of home. With bold flavors—from Syrian
pomegranate molasses to spice blends like Venezuelan achiote to insanely
spicy Scotch bonnet peppers—this is food for both the body and soul.32(^14)
04 Jollof Rice
Nigeria (Cameroon black pepper)
Cameroon black pepper is known for its
reddish color, aromaticity and very spicy
taste. Jollof rice, a favorite dish in West
Africa, includes tomatoes, rice and curry
powder and is spiced with Cameroon
black pepper to give it a ɿnishing ʀair.
05 Adas
Eritrea (Berbere spices)
Berbere is a traditional blend of spices used often in
Eritrean and Ethiopian cuisine. It can include ginger,
fenugreek, cinnamon and other indigenous spices like
korarima and ajwain. Its heat typically comes from chile
de £rbol. These spices add delicious northeast African
ʀavor to Adas, a lentil dish served with ʀatbread.
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