Learning this will make you a Chef in 35 Different Cuisines around the World in under 24 hours
Learn how to cook Greek, Thailand, Eastern African, Mexican, and many more different types of cuisine with this simple method.
Cooking is easy. Like any skill, it’s about practice and more importantly, knowledge from the best sources in the field.
You can learn anything much faster than the average person if you use a methodical approach. Learn how to deconstruct the major areas of a problem and sequence them into a way that encourages you to learn them. (incentives & dopamine re-circuiting)
The golden key is not to learn recipes, but to learn techniques and methods that apply to all foods, events, and scenarios.
Regardless, this isn’t an article about how to cook, it’s about taking advantage of a chart that lets you cook any food in any cultural theme.
Please note that this list is from Tim Ferriss’s book 4 Hour Chef which I recommend to anyone interested in cooking.
It is a very basic list and doesn’t cover the techniques and various foods from that region. This is all about the spices and not the actual foods.
You can apply these spices to any kind of food.
Experiment and have fun!
My Favorite:
Greece — Olive Oil, Lemon, Oregano
Thailand — Ginger, Scallions, Cilantro OR Fish Sauce, Curry, Chile, OR Ginger, Cilantro, Chile
East Africa — Chile, Garlic, Ginger, Fenugreek, Cloves
Rest of them:
Mexico — Lime, Chile or Tomato, Chile
Yucatán — Sour Orange, Garlic, Achiote
India — Curry
Northern India — Cumin, Ginger, Garlic (garam masala)
Southern India — Mustard Seed/Oil, Coconut, Tamarind, Chile
Bengal — Cumin, Chile, Coriander, Turmeric
Middle East/North Africa — Lemon, Parsley OR Cumin, Cilantro
Morocco — Cumin, Coriander, Cinnamon, Ginger, and Onion, and/or tomato and/or fruit
West Africa — Tomato, Peanut, Chile
North East Africa — Garlic, Cumin, Mint
Italy, France — Olive Oil, Garlic, Basil
France — Wine, Herbs & Butter, Cream, Cheese + Wine and/or Stock
Normandy — Apple, Cider, Calvados
Northern Italy — Wine Vinegar, Garlic
Southern Italy, Southern France — Olive Oil, Garlic, Parsley and/or Anchovy optional: tomato
Provence — Olive Oil, Thyme, Rosemary, Marjoram, Sage, Optional: Tomato
Spain — Olive Oil, Garlic, Almond, Onion, Pepper
Hungary — Onion, Lard, Paprika
Eastern European Jewish — Onion, Chicken Fat
Northern and Eastern Europe — Sour Cream, Dill or Paprika or Allspice or Caraway
Central Asia — Cinnamon, Fruit, Pistachio or Walnut or Pine Nut
Burma — Onion, Ginger, Garlic, Turmeric, Chile
Nepal — Lime, Ginger, Chile
Vietnam — Fish Sauce, Lemon
Laos — Fish Sauce, Coconut
Indonesia — Tamari, Brown Sugar, Peanut, Chile
Japan — Tamari, Sake, Sugar
Korea — Tamari, Brown Sugar, Sesame, Chile
China — Tamari, Rice Wine, Ginger OR Tamari, Scallions, Ginger
Beijing — Miso and/or garlic and/or sesame
Szechuan — Sweet, Sour, Hot
Canton — black beans, garlic
Check out my Examples
1. Mexican — Skirt Steak
2. Szechuan — Sweet & Sour Beef
Conclusion
Let me know if this helped or didn’t.
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