World Atlas of Food
World Atlas of Food presents to you: from every continent on the globe (excluding Antarctica), the essence of tradition, food styles and flavours for 100 countries – all those elements that serve to make each country unique – has been extracted. In many cases neighbouring nations or a cluster of islands, as in the Pacific, share a multitude of dishes and yet, inevitably, a specific ingredient or a culinary twist lends each island its own individuality.
I attended the World Atlas of Food book launch at OYO restaurant in the V&A Waterfront. Surrounded by breath-taking views, I simply could not wait to meet Jenny Morris. I had always been a fan of her work.
Image source: Maps Studio
Jenny Morris, better known as The Giggling Gourmet, compiled the collection of recipes for the World Atlas of Food. The recipes in the book are divided into 9 sections: Africa, Asia, Caribbean Islands, Central America, Europe, Middle East, North America, Oceania and South America.
There is a traditional recipe from each country and it is authentic and true to its roots. What I like about the World Atlas of Food is the extra information provided . You will find the capital, government, currency, population, total area and location of each country. You will also find the food influences, national dish and food of that country, mealtime customs, food and festivals and agriculture. There is a list of traditional dishes and drinks from each country. For me, there is no better way to learn about the culture of a country than through food. The recipes are fairly easy to make at home and the best part, you can source the ingredients locally. Expand your knowledge about food and allow your taste buds a journey around the continent!
The World Atlas of Food retails for approximately R295 and can be purchased at popular bookstores and online. This book is a must have for food lovers and makes an excellent gift for Christmas.
I will share the Zanzibar honey chicken recipe from the book.
1 large spatchcook chicken
1 tbsp olive oil
½ cup honey
1 cup yoghurt or buttermilk
Juice and zest of 1 lime
Juice and zest of 1 orange
2 cloves of garlic, crushed
¾ tsp ground cardamom
½ tsp chilli powder
3 tbsp chopped fresh coriander
Salt and black pepper to taste
Mix together all the marinade ingredient and set aside. Place chicken, breast- side down, on a clean work surface. Starting at the bottom end of the chicken, cut along one side of the backbone with sharp kitchen scissors, then do the same on the other side of the backbone. Turn the chicken over, open it up and press your hands down hard on the breast-bone to flatten the chicken. Place it in a shallow ovenproof dish and pour the marinade over the chicken, making sure this is spread over the back and front of the meat. Marinade for 6 hours, or overnight.
Bring the chicken to room temperature before roasting in an oven preheated to 190C. Roast for 55-65 minutes, or until tender and cooked through, basting with the marinade as it cooks (Serves 4).