I knew it was going to be miserably hot on the weekend of Festival of Nations. An annual festival set in Tower Grove Park every year on the second to last weekend of August. This was my first year attending Festival of Nations and this time I had someone to share with me the experience. The festival is a culmination of culture. From the food to the atmosphere to the marketplace. Each booth whether in the marketplace bizarre or the food, is set up to represent a country. All throughout the day are various events such as Irish dancers, African drum music, are brought upon the various stages in the park to share that aspect of the culture. The Festival always draws hundreds of people from all over and the atmosphere buzzes with energy and spices and a variety of different tastes to breathe in and sate your wonder. And for a short while you can pretend your globe trotting and tasting the kind of foods you only read and hear on discovery shows, written in cookbooks with ingredients that are difficult to come by. As a foodie, being able to explore an international palette is the sole reason I venture to this festival every year.
I want to try something new each time I go. I stay away from the things I know all too well such as German, Mexican, Chinese. And become drawn toward more exotic fare such as the Israeli grape leaves with pine nuts, rice, and raisins; to the Malaysian stir fry with noodles, carrots, beans with a healthy squirt of sriracha sauce; to the bubble-gum flavor of Inca Cola from Peru.
This year I was ready for more and the first booth I visited was Ethiopian. It was early in the morning, thirty minutes into the start of the festival, and it was the gentlemen who lured me in. I was invited to try doro wat, a signature dish made with marinated chicken in berbere sauce, which is a traditional Ethiopian spice (and it is spicy!) resting on a injera, a flatbread made from teff flour and typically found in most Ethiopian cuisine. The injera, itself, resembles mattress memory foam but the taste is sour. The marinated chicken, homemade curdled cheese, and lentils are placed upon the injera. By itself the injera, while pleasant to eat, goes much nicer with the blend of the berbere spice and soft, creamy texture of the cheese, and tender bit of chicken.
Ethiopian - Doro Wat |
Instantly this became my favorite, so much in fact, I went back the next day for more.
Stopping by Thailand, I purchased an actual coconut that was heaved and stuffed with a straw, before trying a curry chicken puff, and a dish known as kaow yum nham. Resting on a bed of rice was fried tofu mixed with shavings of carrots and whole peanuts and drizzled with a sweet-sour sauce that left an impression that has kept me searching for weeks in finding a restaurant that served something similar. The afghan booth kept me buzzing and I visited the only Afghan restaurant in Missouri (Sameem) for a repeat of Afghan muntoo; a helping of steamed dumpings with seasoned beef and onions tucked inside and dressed with a garlic-yogurt sauce with mint, with the additional of lentils in a mild orange sauce. From the Kurdish stand, we shared baba ganoush, a hummus-like dip made of eggplant with pita bread for dipping.
Iranian - Saffron Chicken and Rice |
(Left): Thailand - Curry Chicken Puff and Coconut (Right): Kurdish - Baba Ganoush
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And lastly, for something sweet, genuine Jamaican pineapple rum cake simply crumbling in your hand as you tore it apart and melded with sweet cake and the tang of pineapple. We visited others but the stand outs were the ones you wanted more of, and I ended up sharing the Ethiopian doro wat with my grandfather as he never had Ethiopian cuisine before.
International and exotic cuisine is an adventure everyone should partake in, exploring the world a little closer to home. It is the best learning experience as it opens your mind to new things.