Botswana - Seswaa

The shredded beef literally uses 5 ingredients, 6 if you count water. It’s insanely easy to make, however it’s a pain in the ass waiting for it to cook. Four hours baking in the oven in low heat, and another hour simmering on the stove waiting to reduce the liquids. But this results in an amazingly tender beef that falls apart by simply a touch.

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Jordan - Mansaf

I was a bit worried going into this that the lamb would not taste like anything or that it would be too tough. Little did I know... little. Did. I. Know. It was actually so flavorful and tender. And went perfectly with the saffron rice. The tip I’ve always read, don’t overdo the saffron. A little goes a long way. The rice tasted so beautifully.

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Mongolia - Guriltai Shul

Guriltai Shul uses far fewer ingredients than most soups I’ve made, but packs a LOT of flavor. The broth is made purely out of simmering lamb, with the addition of root vegetables. Mongolian foods typically don’t rely on a lot of spices because of the economical climate of the country, but the result of relying solely on ingredients makes this a very delicious and light soup.

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Kenya - Swahili Chicken Curry

LOTS of ginger (2 whole roots) and LOTS of garlic (3-4 HEADS of it). You’d think it would be overkill. It wasn’t! At least not for me and Justin. I love that stuff! And for me, the more of it the better, at least the garlic portion. The taste of the ginger may have been slightly strong - you know how ginger has that very sharp taste? The after taste was kind of like that.

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England - Fish and Chips

With fish and chips, beer is not optional… for the batter of course! And maybe some sipping too. When I went to London a few years ago, fish and chips was definitely something I absolutely had to try, especially given that that’s what they are known for. My bf and I went to this restaurant called The Victoria. It was a really cool restaurant bar set up, and the fish was extremely crispy.

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Argentina - Locro

A lot of pictures show this as a yellow / tan type of dish so I was really worried I did something wrong. But I managed to find a few that matched mine in color – phew! This was surprisingly REALLY good, but it's hard not to be when you have all the wonderful meats simmering in this. Since this was at the very beginning of my WNTW journey, I still wasn’t as sensitive to heavy dishes, so I totally ate this with pride. It was really good!

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