In\u00a0National Geographic\u2019s<\/i>\u00a0series\u00a0No Taste Like Home with Antoni Porowski<\/i><\/a>, six Hollywood stars follow the Queer Eye<\/i> star on a journey through food and time as they travel through their ancestral homelands in search of family history. Starting with just one homemade family recipe, Porowski helps stars Awkwafina, Justin Theroux, Issa Rae, James Marsden, Florence Pugh,<\/b> and Henry Golding connect with their pasts\u00a0by eating foods that fed their ancestral lineages and exploring the places they once called home.\u00a0\u00a0<\/b><\/p>\n (Related: <\/i>Antoni Porowski wants you to learn about your ancestors\u2014through their recipes<\/i><\/a>.)<\/p>\n Jajangmyeon<\/span><\/span><\/span><\/p>\n Photograph by Julia Gartland<\/span><\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n With its roots in Northern China, jajangmyeon is among Korea\u2019s most popular dishes, available at thousands of restaurants across the world alongside dozens of instant and frozen versions at grocery stores. The dish, recognizable by its signature glossy, midnight hue, is a variation of the Chinese dish\u00a0zhajiangmian<\/i>\u00a0that migrant workers from Shandong brought to Korea in the late 19th century.\u00a0<\/p>\n Jajangmyeon is a rich yet hearty dish, typically made with wheat noodles, ground or diced meat and\/or seafood, vegetables (like zucchini or cabbage), and aromatics including ginger and garlic, and\u00a0chunjang<\/i>, the sweet-savory caramelized black bean paste that gives the dish its distinctive black shade.\u00a0<\/p>\n The dish is so well-known and beloved that it plays a starring role in the unofficial Korean holiday, Black Day, on April 14, when single people celebrate or commiserate their singledom with friends over a bowl of jajangmyeon.<\/p>\n Where to try it in Korea:<\/b>\u00a0<\/b>Almost anywhere. This dish is so ubiquitously known and loved that there are tens of thousands of places to find it in Seoul alone, but the Chinese restaurant\u00a0Ehwawon (\uc774\ud654\uc6d0)<\/a>\u00a0in Yeonhui-dong has been perfecting its silky version for three generations.\u00a0<\/p>\n (Related: <\/i>Everything you need to know about bibimbap, Korea’s famous rice dish<\/i><\/a>.)<\/p>\n Tortellini en brodo<\/span><\/span><\/span><\/p>\n Photograph by Food magic, Shutterstock<\/span><\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n Traditionally found in cities like Bologna and Modena in Italy\u2019s Emilia-Romagna region, tortellini en brodo<\/i> is a regional specialty, highlighting the quality and history of its ingredients. This dish should not be confused with tortelli (this dish\u2019s larger namesake), tortelloni (also larger but with different fillings and preparation), or ravioli (different shape, different fillings).<\/p>\n Tortellini is pint-sized, barely an inch big, and folded into chubby rings stuffed with a mixture of meat, like prosciutto or mortadella, Parmigiano-Reggiano, and nutmeg. Once filled and folded, the tortellini is simmered in a golden broth made traditionally with capon, a castrated male chicken, or a mixture of chicken and beef bones and served to float in the savory soup.\u00a0<\/p>\n Where to try it in Italy:<\/b>\u00a0<\/b> Some of the best examples of regional cuisine, including tortellini en brodo<\/i>, can be found at\u00a0Trattoria di via Serra<\/a>\u00a0or\u00a0All\u2019Osteria Bottega<\/a>\u00a0in Bologna. Both restaurants are mentioned in the Michelin Guide\u2019s Bologna Restaurants<\/a>, with Trattoria di via Serra receiving a coveted Bib Gourmand award.\u00a0<\/b><\/p>\n (Related: Chef Angela Hartnett’s guide to eating in Emilia-Romagna<\/i><\/a>.)<\/p>\n Soupe kanja<\/span><\/span><\/span><\/p>\n Photograph by John Wendle, National Geographic<\/span><\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n This okra and seafood stew is one of Western Africa\u2019s most popular dishes and is usually found in many of the countries along the Atlantic coast from Senegal <\/a>to Guinea. Born from the region\u2019s rich fishing traditions, this stew uses a multitude of fish, fresh and dried shellfish, okra, peppers, and other aromatics simmered in candy-apple red palm oil. Once simmered and reduced, this thick stew is often served family-style over rice.<\/p>\n Though this dish might be unfamiliar at first for many diners outside Africa and the African diasporas, you\u2019ve likely eaten or heard of its later incarnation. If you\u2019ve ever visited New Orleans or the Creole regions of the world, soupe kanja<\/i> is the progenitor for one of this cuisine\u2019s most iconic dishes: gumbo.\u00a0<\/p>\n Where to try it in Senegal<\/b>:\u00a0In Dakar, the family-owned Chez Loutcha<\/a>\u00a0is a popular and colorful local haunt that serves Senegalese staples alongside Cape Verdian and other menu items.<\/p>\n (Related: <\/i>Drumbeats and heartstrings: tuning in to the rhythms of Senegal<\/i><\/a>.)<\/p>\n Ayam pansuh or chicken cooked in bamboo)<\/span><\/span><\/span><\/p>\n Photograph by Stella Putri PS, Shutterstock<\/span><\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n Chicken with mushrooms and bamboo possibly gets its influence from multiple sources. The first,\u00a0manuk pansuh<\/i>\u2014or chicken cooked in a bamboo stalk with tapioca or cassava leaves\u2014is a staple of Sarawak cuisine and is often prepared during festivals by the Iban and the Bidayuh peoples. The meat is typically seasoned with aromatics like torch ginger, galangal, and lemongrass before being stuffed into the bamboo.\u00a0<\/p>\n The second influence comes by way of Malaysia\u2019s significant Chinese population, which has existed across Malaysia and the Indonesian archipelago as early as the 13th century. Various versions of a dish featuring chicken with mushrooms and bamboo shoots can be found in both China and Malaysia and are made with ingredients that would be easy to source in the mountainous regions of both countries.\u00a0<\/p>\n Where to try it in Borneo<\/b>: Serving Sarawak cuisine for more than a decade,\u00a0Lepau Restaurant<\/a>\u00a0in Kuching showcases dishes from numerous indigenous communities, including\u00a0Iban, Kelabit, Ulu, Bidayuh, and beyond, offering diners a rich entry point into this region\u2019s most celebrated foods.<\/p>\n (Related: We are what we eat: <\/i>Diving for dinner with the sea gypsies<\/i><\/a>.)<\/p>\n Shepherd’s pie<\/span><\/span><\/span><\/p>\n Photograph by Julia Gartland<\/span><\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n Like many recipes from the 18th and 19th centuries, shepherd\u2019s pie was a way for families with little money or access to expensive ingredients, like prime cuts of meat, to stretch what they had to feed the household. First referred to as cottage pie in the late 18th century, this dish has changed very little from its original recipe and still features many of the same ingredients.\u00a0<\/p>\n Ingredients for this British dish include ground beef or lamb\/mutton (a fairly accessible ingredient for the sheep farming region in this dish\u2019s early days) and diced vegetables in a rich gravy. One of shepherd\u2019s pie’s distinct identifiers is its pillowy mashed potato topping, which is spooned atop the hearty meat mixture and baked to crisp, golden brown perfection.\u00a0<\/p>\n Where to try it in the UK<\/b>:\u00a0The Ivy<\/a>\u00a0restaurant has posted its iconic version of shepherd’s pie online<\/a> for people who are unable to make the trip to the restaurant, located in London.<\/p>\n (Related: Where you can find the best British pubs that serve food<\/i><\/a>.)<\/p>\n Chicken fried steak<\/span><\/span><\/span><\/p>\n Photograph by Zerb Mellish, New York Times\/Redux<\/span><\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n This simple and beloved Southern American diner classic has changed very little from its European ancestors. Similar to Austria\u2019s wiener schnitzel, chicken-fried steak is just that, typically a thin cut of beef, often a tenderized cube steak, dredged in flour and eggs before frying. The breading and frying technique gives the dish its signature name, though technically, pan-frying instead of deep-frying would make this dish \u201ccountry-fried\u201d.\u00a0<\/p>\n German and Austrian immigrants who migrated to Texas in the 19th century and later became cattle farmers are believed to have brought chicken-fried steak to the United States. It\u2019s one of the tastes of home these communities carried with them to America, says rancher Jim Kearney.\u00a0\u201cFood is the last thing to go,\u201d says Kearney. \u201cThat\u2019s what people hold onto as a symbol of their former life or wherever they came from.\u201d\u00a0<\/p>\n Where to try it in Texas<\/b>: Dallas\u2019 original farm-to-table\u00a0Celebration Restaurant<\/a>\u00a0has perfected its grass-fed, chicken-fried steak for more than 50 years. Make sure to order it with the house specialty spicy jalapeno gravy.\u00a0<\/p>\n “No Taste Like Home with Antoni Porowski” is streaming on Disney+ and Hulu.<\/span><\/span><\/span><\/p>\n<\/div>\nRecipes Jajangmeyon, Korea\u00a0<\/h2>\n
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<\/picture><\/div>Recipes Tortellini en Brodo, Italy\u00a0<\/h2>\n
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<\/picture><\/div>Recipes Soupe kanja, Senegal<\/h2>\n
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<\/picture><\/div>Recipes Chicken with mushrooms and bamboo, Borneo<\/h2>\n
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<\/picture><\/div>Recipes Shepherd\u2019s Pie, UK<\/h2>\n
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<\/picture><\/div>Recipes Chicken Fried Steak, Texas<\/h2>\n
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