Summer isn’t exactly prime borscht season.
As it turns out, though, I made my borscht six months ago.
Soup
Russia: Shchi 🇷🇺
Having a blog and a baby simultaneously are hard.
We knew this, of course, but it still bears repeating. Having time to cook sophisticated meals in the midst of my grow-your-own-roommate project is challenging.
Luckily, Russia’s national soup, shchi, was not sophisticated.
Japan : Ramen with pork broth 🇯🇵
Cabo Verde: Cachupa 🇨🇻
So I hope you’re wondering why on earth I’m writing a blog about food from Cabo Verde.
After all, B comes before M in the alphabet, and I did Cambodia in the first round – so what gives?
Ecuador: Encebollados, Llapingachos and Aguardiente 🇪🇨
One of the challenges of this project that I underestimated was the sourcing of ingredients. Portland’s a pretty good food town for its size, but that’s mostly on the restaurant end of things.
Our lack of cultural diversity in the Rose City really makes it hard to source quality multi-ethnic ingredients – note the fact that I still haven’t gotten to The Bahamas yet, because I can’t find conch meat in Portland and I haven’t made it to Uwajimaya in Beaverton to see if they sell it.
Nation Plates 