Canadian World Traveller Winter 2020-21 Issue

Moroccan Mint Tea is more than just a popular
drink—it is a ceremonial act and marker
of great Moroccan hospitality. Therefore,
when making Moroccan Mint Tea, the procedures
of preparing and serving it are just as
important a part as drinking it.
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This salad is made with a few and simple
ingredients that are full of contrasting flavors
and textures. Although it’s possible to make
substitutions (substitute the chicken with tofu
for a veggie version), the key to its authentic
Cambodian flavor lies in the green mango, so
try to stick with this ingredient if you can. If
you’re like Marta, you’ll want to add the last
optional ingredient to give it a little kick.
Morocco
Atay Bi Nana (Mint Tea) - There couldn’t be a
more iconic flavor to transport us straight into
the heart of Morocco than sweet and fragrant
Atay Bi Nana. For founder Sarah Casewit,
who was born and raised in Morocco, the ritual
of Atay Bi Nana is a way to remain connected
to her roots and childhood memories.
Spain
Gazpacho Andaluz - In the heat of Spain
southern region of Andalusia, Gazpacho is
the ultimate nutritious thirst-quencher. We
don’t like to call this a chilled soup, since
there’s no actual cooking involved—a drinkable
salad perhaps? And since it’s a raw dish,
the key to a successful Gazpacho is found in
the quality of the ingredients: ripe tomatoes,
cucumber, red pepper, garlic, onions, bread,
vinegar and extra-virgin olive oil. Finally, to
turn this vegetable juice into a true
Andalusian Gazpacho, you must not forget
the sacramentos, a series of garnishes to
taste, such a boiled eggs, homemade croutons,
and a generous dash of fragrant olive
oil.
Brazil
Pão de Queijo - These oven-baked cheese
bites are a popular snack and breakfast food
in Brazil. Despite its simplicity, this delicious
recipe is charged with cultural heritage: the
origins of Pao de Queijo can be traced back
to the state of Minas Gerais during the Gold
Rush in the 18th century, a staple for the slave
population at the time. Since then, it has
become hugely popular across South
America, and variations of it can be found
across Latin America.
Guatemala
Guacamole - The rightful claim to this globally
beloved dip belongs to the Mayas, one of
the world’s major ancient civilizations that
once expanded throughout Central America.
During the heyday of the Mayan Empire, avocados
were a treasured crop eaten as a snack
or accompanying more elaborate food
preparations.
Not much has changed to this day, except the
growth of Guacamole’s popularity across the
world. Residents of Antigua Guatemala are
affectionately nicknamed ‘Panzas Verdes’
(green bellies) as a result of their reliance on
avocados and guacamole at every meal.
Naya-Recipe-Book-Cover
India
Masala Chai, which translates into spiced tea,
personifies the scent and taste that India
wakes up to every morning. This spiced black
tea is milky, rich and full of energizing flavor
to start your day right. The fragrant aroma of
the spices will immediately transport you to
the eclectic streets of India, where chai wallahs
(tea vendors) stationed at every corner
ceremoniously blend the masala, brew the
mixture and pull the tea in small metal cups
for passerby’s.
Traveling Spoon Launches Online
Cooking Classes
Traveling Spoon recently launched online
cooking classes with their hosts across the
globe. Travel from your own kitchen and
explore new cultures and cuisines, all while
supporting locals around the world. All classes
are private and are scheduled at your convenience.
Classes are being offered for an
introductory price of $25USD for any class,
up to four guests in the household. All classes
will be conducted over Zoom. The first oneon-one
classes launching include empanada
making with Gabriela in Buenos Aires, handmade
pasta with Cinzia in Florence and
Moroccan tajine with Chamsi in Casablanca.
View all of the classes at: www.travelingspoon.com/onlinecookingclasses.
www.nayatraveler.com
Pão de Queijo Guacamole Masala Chai,
Canadian World Traveller Winter 2020-21