You. Me. “Cooking Around the World.” This week’s entry is a classic teamup: bread from Botswana and stew from Brazil. Specifically, the bread is Botswanan diphaphata and the stew is Brazilian feijoada.

The bread is not dissimilar to an English muffin; I used this recipe from Gourmet Vegetarians. The stew is a cornucopia of meats slow-cooked along with a black bean base. I followed this recipe and used pork shoulder, corned beef, chorizo (which provided most of the seasoning), kielbasa, and a ham shank. It was delicious; all of the meat was fall-apart tender.

Previous Entries in Cooking Around the World

• Afghanistan: Kabuli Palau
• Albania: Tavë Kosi
• Algeria: Maaqouda
• Andorra: Cannelloni Andorrana
• Antigua: Antiguan Butter Bread
• Argentina: Empanadas Mendocinas
• Armenia: Lula Kebabs and Gata
• Aruba: Keshi Yena
• Australia: Lamingtons
• Austria: Tafelspitz, Bratkartoffeln, and Sachertorte
• Azerbaijan: Baliq Shashlik and Tenbel Pakhlava
• Bahamas: Pineapple pie
• Bahrain: Machboos and Maamoul
• Bangladesh: Shami kebabs and paratha
• Barbados: Pigeon peas and rice
• Belarus: Draniki
• Belgium: Liège Waffles
• Belize: Stewed Chicken
• Benin: Yovo Doko
• Bhutan: Kewa Datshi
• Bolivia: Anticucho
• Bosnia: Cevapi