Explore
share the adventure
Anya loves to collect souvenirs from the countries she visits!
Souvenirs are also a great way to share your adventures with your friends.
Click below to get your very own authentic souvenirs from Anya's World Adventures.*
*Available while supplies last

Jamaican beaded bracelet/anklet

Indian Lattu (spinning top)
African Ankara wristlet pouch
try new foods
Jamaican Sweet Potato Pudding
You will need:
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2 pounds sweet potato
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1 cup flour
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2 cups coconut milk
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1 1/2 cups raisins
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2 teaspoons vanilla
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1 1/2 teaspoon grated nutmeg
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1 teaspoon mixed spice
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1 cup brown sugar
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1 teaspoon salt
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1 teaspoon avocado butter
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Wash and peel sweet potatoes
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Rinse and then grate sweet potatoes
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In a separate bowl, grate coconut, add water and then strain to make coconut milk (you can also use ready-made)
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Blend flour, all spice, salt, and nutmeg.
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Combine this mixture with the grated potatoes and mix well
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Add sugar, raisins and coconut milk. Mix well.
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Grease pan with avocado butter, pour in batter, bake at 350 degrees F for 40-60 minutes. (Use toothpick to check periodically for doneness after 40 minutes.)
(vegan)


Directions:
Nigerian Puff Puff
You will need:
-
2 cups + 2 tablespoons warm water
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2 1/4 teaspoon active dry yeast
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3 1/2 cups flour
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1/2 cup sugar
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1/2 tablespoon salt
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Oil for deep frying (coconut oil suggested)
Directions:
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Mix yeast, salt, sugar and water
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set aside for 5 minutes, then add flour and mix.
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Allow dough to rise for 1-2 hours
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Heat oil for frying in a large pan
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Add dough to the frying pan using a spoon or spatula (imperfect rounds)
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Fry until golden brown on both sides, (Use a spatula to turn the dough so both sides cook evenly.)
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Place on metal rack or paper towels to cool and remove excess oil


Indian Aloo Tikki
You will need:
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4 medium potatoes
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1 teaspoon ginger paste
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3/4 teaspoon spice powder (garam masala or other)
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1/2 teaspoon chaat masala
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1/2 teaspoon red chili powder
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2 tablespoon coriander leaves (chopped finely)
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1 green chili (chopped)
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2-3 tablespoons cornstarch
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4 tablespoon breadcrumbs
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3/4 teaspoon salt
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oil for frying (coconut oil suggested)
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Boil potatoes - they should be firm not mushy.
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Use a pressure cooker and pressure potatoes for 7=8 minutes.
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Cool potatoes completely. Then peel and mash until smooth.
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Add coriander, green chili and spice powders.
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Add flour (just 2 tablespoons) and breadcrumbs and combine into a firm and non-sticky ball. If it is sticky add more flour or breadcrumbs to absorb moisture.
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Divide into 6-8 equal parts and roll into balls. Flatten each ball to about an inch of thickness.
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Heat oil. Add aloo tikki to pan. Flip once firm. Fry until golden brown and crisp on both sides.
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Place on wire rack or paper towels to remove excess oil.
(vegan)


Directions:
(vegan)