For some reason, I was expecting a sit down restaurant with exotic décor. However, the décor is simple, and patrons place their orders with the cashier upon arrival. Maiwand Kabob’s main dish is of course kabobs, which come in chicken, lamb, beef and kofta (ground beef). The Afghani flavor is added with seasoning and various side dishes, such as mint/garlic yogurt sauce, chickpea curry, samosas and bolani.

We both ordered the lamb and chicken kabob combo, which came with homemade Tandoori bread, rice, salad and a yogurt sauce, as well as a side of chickpea curry. I like how they cook your meal upon ordering so everything is hot and fresh. After about 15 minutes, our number was called to inform us that our food was ready. I was surprised at the enormous serving; we could have split one order.

When I originally read the menu, I assumed the food would taste just like Indian food; however, I was wrong. The flavoring was milder, not as spicy, and everything tasted different but in a great way. The meats were juicy and cooked to perfection, and the rice was sweetened with raisons.  While the chickpea curry and somosa tasted good, I definitely prefer the spicier Indian versions. Also, I had a diet coke, but I wish my stomach had room to try the mango shake or yogurt drink.

Overall, I am very excited about this establishment because it adds variety to local options like Bob Evans and Ruby Tuesdays. I cannot wait to go back and try other items on the menu, such as mantu, ground beef and scallion filled dumpling topped with homemade yogurt, meet sauce and mint, and mashawa soup, bean and lentil soup with chicken topped with yogurt.

For those of you that live in Maryland near Columbia and Arundel Mills, I encourage you to check out the Maiwand Kabob establishment in your area.

Kenyan Cooking Demonstration – an American woman living in Kenya for 16 years and a Kenyan woman gave a demonstration on how to cook goat stew, fried goat and maize. As they cooked, the American woman talked about the traditions, the landscape and the people of Kenya. I learned that 75% of Kenya is arid and used to raise livestock. The remaining 25% is used to grow produce and other plants. Ingredients in Kenyan cooking do not include spices, but salt is used frequently. However, Somali immigrants tend to cook with spices and fruits (e.g. coconuts and mangos) in local dishes. During special celebrations, the entire animal is slaughtered, cooked and distributed to individuals based on seniority and gender. For example, with goats, men are given the head, and women are given the kidneys.

Unfortunately, they did not sample the demonstrated dishes. However, the smell of the stewed goat with carrots, potatoes and onions made me quite hungry and excited about lunch…

West African Food Concession – While the festival offers foods from Asia and Columbia, as well as barbeque, I, like many others, stood in line at the West African concession stand because I wanted to try something completely different. The menu included four main dishes: beef, fish, chicken and lentils. The chicken platter was the most popular item being sold, but I ordered thiebou dieun, the fish, because I eat poultry at least three times a week.  Thiebou dieum comprises of fish, carrots, yucca and cabbage and was served with a heaping portion of djolof rice, which is cooked in a rich tomato sauce. I liked the dish but was not blown away, as I felt it lacked spices. Yes, I just saw the Kenyan cooking demonstration and learned that they cooked with little spices. However, I could not stop comparing this food to my friend’s Ghanaian mother-in-law’s dish where the flavors explode in your mouth. Anyway, I am glad I had this dish over the others because it’s rare that I eat foods from Africa.

Shea Butter Demonstration – I have always been curious as to how shea butter was made because there are vendors that make and sell it at local farmer’s markets and it’s an ingredient in my hair products and lotion. The Peace Core representative explained the entire process of making shea butter. She told the audience how it starts from a nut, which is grounded into a powder and boiled with water. When the oil from the nut separates from the water, it is skimmed from the top and will eventually solidify into the shea butter. The exhibit also included Ghanaian women who were demonstrating how shea nuts are crushed manually using a large muddle. I learned that these women are part of a sustainable economic development program that trains women to produce, market and sell products. They sell their products through Shea Yeleen International, which produces soaps, body butter and balms to be sold around the world. Their body butter is incredible so I bought some in the festival’s marketplace.

After that demonstration, I called my sister Ruth who works nearby because she is a nut for shea butter, no pun intended. It was lunchtime so she came down to learn more about shea and helped me finish off that huge portion of thiebou deign.

Columbian Pavilion – Columbia is the featured country so there is an entire area dedicated to this culture. I saw an Afro-Columbian female group of folksingers that sang various songs about life and nature. I was excited about this group because this ethnic population is rarely seen in media about Columbia. Their voices were melodic and so beautiful, and I loved how they encouraged the audience to join them in traditional dances. Shockingly enough, I did not get up and dance; I arrived late and felt uncomfortable jumping into the circle.

The Columbian pavilion also featured many talented craftspeople making baskets, pottery, canoes and even braiding hair.  I thoroughly enjoyed the exhibits and learned a lot.

Other Activities – I was at the festival for four hours so I was able to see a lot. In the Rhythm and Blues area, I heard a soulful youth group, a doo-wop group and a Motown female group. Back in the Peace Corps area, I heard music and dancers from Botswana and Mali, saw weavers from Morroco, Peru and West Africa, and learned how to design Ghanaian cloth. I also saw an exhibit on east European wine making and Jamaican organic farming.

As usual, the Smithsonian does an incredible job producing this festival. There are many opportunities to learn, sample and participate in cultural activities. If you are in town for the July 4^th holiday weekend or next weekend, I encourage you to take a couple of hours to visit this wonderful celebration of cultures.

Photo Album of Festival

As I walked around, I sensed a great amount of pride and enthusiasm that this celebration was taking place.  There were many individuals dressed in colorful African attire who were socializing with friends and family. I also found unique pieces of jewelry and clothing made by African artisans, including my purchase of a beautiful beaded bracelet made in Kenya. There were demonstrations on how to wrap African cloth into skirts and dresses and nonprofit organizations discussing health and education in Africa.

But I must admit that I wished the organizer did a better job. Unfortunately, to my knowledge, there were only three food vendors: one American, one Jamaican and one African. Also, the act on stage was a horrible hip-hop group with a very bad lead singer, not a candidate for The Voice or American Idol.

Once again, I did arrive late so I am positive that there were great performances and wonderful food sampling earlier in the day.  While this was not the best festival I’ve ever attended, I appreciate the fact that Silver Spring offered a venue for the community to enjoy African culture so close to home. I do wish this event would continue in future years but with some improvements.

Hotel – we stayed at Kabuki Hotel, which is an interesting property that offered a mix of Japanese and western décor. Our room, while small with all the typical furnishing, had huge Japanese print screens in front of the windows, a long deep tub and shower without walls and a Zen like shrine with a spotlight. Outside, there was a Japanese garden adjacent to the hotel with a koi pond and small walking bridge. There was also a Japanese spa, but there was no time to relax with all the activities just steps away.

Shopping – our hotel was connected to a mall filled with mostly Japanese stores, including sushi bars, a dollar and general store with “made in Japan” products, toy stores with a lot of Hello Kitty merchandise and clothing stores with kimonos. While there, we spent a lot of time in the bookstore to peruse through magazines, cookbooks and origami books. Yes, we could not read Japanese; however, fashion and humor are universal. We also enjoyed a snack from Bo’s favorite crepe café.

Dinner – For our first night, Steph and I ate sushi at the hotel restaurant, as we were quite exhausted from a long flight and still on east coast time. However, with Becky’s arrival on Friday, Bophany took us to Shabu-Sen restaurant. Shabu-shabu is a Japanese dish that is like fondue – you dip and eat. Shabu-shabu comes with a pot of steamed broth, thinly sliced beef, seafood, tofu, vegetables, rice and dipping sauces. To eat, you throw whatever you want in the pot, wait a minute or two for it to cook, pull out the food with chopsticks, dip it into the peanut or soy sauce, take a scoop of rice and eat. It’s so easy and fun, especially when you have a cup of sake on the side.

Festival – a Cherry Blossoms festival took place over the weekend on the same street as our hotel. While Washington, DC’s festival is way better (see my blog posting on April 10, 2010), I did enjoy the various vendors, sword fighting demonstration and musicians. Best of all, they rolled out a large banner that read “SF Cares for Japan” in honor of the earthquake/tsunami victims in Japan. They took an areal photo of the crowd holding the banner and plan to send it to Japan.

On every occasion I stay in San Francisco, I usually make a point to visit Chinatown, which is one of the best in the nation. However, this time, I did not miss it because I had Japantown. This new location made my trip so much more interesting, especially when I got to share it with the ladies!

A few more photos from my weekend:

Fasnacht is a yeast-raised potato pastry that is deep-fried like a doughnut. The name fastnacht is German for “fast night,” and the tradition of making them began with the Pennsylvania Dutch as a way to use up the lard, sugar, fat and butter that are forbidden during Lent.

My coworker got them from her local grocery store. She lives in Pennsylvania where the Dutch culture is still very prevalent. However, I don’t think they are common in stores located in the Washington, DC area, which is why this is my first time eating it.

The box of Fasnacht came in glazed, powered and plain. I grabbed the glazed, as that is my favorite type of doughnut. While the Fasnacht looks like a doughnut, its consistency is a lot thicker. To me, it tasted like coffee cake or King cake to make a Fat Tuesday reference.  In addition, I think it’s fascinating how a pastry can be made from potato starch instead of flour.

All in all Fasnacht is a tasty pastry. I just wonder if it is really a once a year treat. I’d love to try it again.

After we were served our drinks (I had a mimosa of course), we headed to the buffet, which included an assortment of familiar Greek foods. I grabbed a large plate to allow me to sample everything, knowing this will sabotage my Biggest Loser weigh in…which it did. Anyway, moving on, I filled my plate with a small Greek salad with olives and feta cheese, hummus, stuffed grape leaves (Dolma), fried eggplant, yogurt with dill and cucumbers (Tsatziki) and phyllo stuffed with feta. The buffet also included some American dishes such as baked salmon, waffles and grilled vegetables so I added a little bit more to my plate.  The dessert section, which I eventually went back for, had a nice selection such as flan, baklava, chocolate mouse cake and fruit.

Even thought the food was good, not fantastic, I must say that I enjoyed it because it was different than the typical brunch. This is the second cultural brunch I’ve had with Ayanna, and I can’t wait to see where she chooses next.

However, on a weekly basis, I can tune into my favorite television shows that give me cultural escapes for 30 to 60 minutes at a time. My must see TV these days include…

House Hunters International (HGTV) – this show features individuals and families who purchase homes in another country for a job or vacation. In each segment, they talk about the culture, lifestyle and adjustments that must be made by expatriates.  It is interesting to watch homeowners adapt to features that are clearly different to them, such as kitchen appliances, bathrooms and laundry. In watching these shows, I can contemplate how I may adjust to living in a different country and the decisions I may make.

Anthony Bourdain, No Reservations (Travel Channel) – the host of this food show is adventurous and travels to remote places that are sometimes unknown to most individuals. He usually connects with local experts who share their culture through food and drink at restaurants, street vendors and in homes of residents. What I like about Anthony Bourdain is that he is adventurous and open to food that most Americans would say, “Oh, hell no” to eating. For example, he tried guinea pigs in Peru that looked crispy on the outside an juicy on the inside. Yes, we don’t like eating our pets, but I am sure you would have tried it if you had no idea. The season premier of No Reservations starts Monday, February 28^th at 9PM E/P. Check it out.

Futhermore, if you have an iron stomach, watch Bizarre Foods with Andrew Zimmern , also on the Travel Channel. This food expert will take you around the world; however, his food selections make the guinea pig look like a gourmet meal.

Thank goodness for these shows. They make me feel connected to different cultures and allow me to escape to places that I may never visit or have the time to truly explore.

The restaurant’s brightly painted yellow walls and salsa and merengue pumped through the speakers provide a nice Latin ambiance. The menu is extensive and contains dishes from all over Latin America. I was glad to see some of my favorites, including the classic Cuban sandwich, empanadas, black bean soup and plantains.

We started off with two delicious appetizers: gambas al ajillo (shrimp sautéed in olive oil, lime and garlic sauce) and mussels cauchos (mussels steamed with beer and served with Spanish sausage, tomato, cilantro and limejuice). For my entrée, I ordered bistec a la criolla (mesquite grilled skirt steak sautéed with Spanish mushrooms and red wine sauces served over a bed of spinach).  My steak was juicy and had wonderful flavors.

Overall, I enjoyed my meal and was quite happy to find this great ethnic restaurant outside of downtown Baltimore.  It’s nice that my parents have diverse options so close to their home. Hopefully, they will take us there again. Maybe in the spring. Hint…hint!

I love the look of foreign fabrics, as they are a reflection of various cultures. In this exhibit, there was a large collection of ikats from the 19^th century that were made into elaborate robes (a.k.a chapan or chalet). In order to learn as much as possible about this unique material, I took advantage of a tour led by the docent. She informed me that in the 1800s only individuals from the elite class wore ikats due to the time and money it took to make them. They exchanged ikats as gifts at political or economic meetings and also used them as dowries for brides. However, over time people from middle to lower incomes wore ikats but just for special occasions.

Ikat Display

The ikats on display varied in color, size and patterns. The robes made for women were more tailored by the waste and arms than for men. Some patterns were shaped in figures that represent nature (e.g. trees, flowers and birds) and meant to reflect spirituality. The ikat robes on the outside were either all silk or silk mixed with cotton and on the inside were all cotton in a different pattern . I also learned that many Jewish craftsmen made ikats during this time. They mostly died their yarn in blue, which differed from red, the more popular color. The docent informed me that this region is hot during the day and cold at night, which explained why people wore layers underneath the ikats. Furthermore, she said that individuals in Uzbekistan continue to wear ikats today, but usually for special events like weddings and other cultural events.

I completely enjoyed the detail and vibrant colors used to make each ikat. While most ikats are made into robes, I was told that they have been transformed into other types of clothing and wall hangings. I wonder if there are any merchants in the U.S. that sell ikat products. If you know of any, let me know. I’d love to wear something made in this incredible fabric.

Today I visited stores that sell jewelry made from all over the world. I went to Ten Thousand Villages, a fair trade organization that sells handcrafted merchandise made by Asian, African, Latin American and Middle Eastern artisan groups. I bought a gorgeous gold necklace with rich green stones made in India and brass earrings from Kenya. I also went to Pier 1 Imports, an eclectic global retail store, where I found a bright green beaded necklace made in Indonesia.

While I did not buy much, I know I can continue to liven up my little black dress or sweater by purchasing ethnic accessories at different places. Next time, I will go to a cultural museum shop or my “go to” international store, World Market. If you have any other suggestions, let me know.