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)

Anya Goes to Nigeria Souvenir

African Ankara wristlet pouch

try new foods

Jamaican Sweet Potato Pudding

You will need:
  • 2 pounds sweet potato

  • 1 cup flour

  • 2 cups coconut milk

  • 1 1/2 cups raisins

  • 2 teaspoons vanilla

  • 1 1/2 teaspoon grated nutmeg

  • 1 teaspoon mixed spice

  • 1 cup brown sugar

  • 1 teaspoon salt

  • 1 teaspoon avocado butter

  • Wash and peel sweet potatoes

  • Rinse and then grate sweet potatoes

  • In a separate bowl, grate coconut, add water and then strain to make coconut milk (you can also use ready-made)

  • Blend flour, all spice, salt, and nutmeg.

  • Combine this mixture with the grated potatoes and mix well

  • Add sugar, raisins and coconut milk. Mix well.

  • 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.)



Nigerian Puff Puff

You will need:
  • 2 cups + 2 tablespoons warm water 

  • 2 1/4 teaspoon active dry yeast 

  • 3 1/2 cups flour

  • 1/2 cup sugar

  • 1/2 tablespoon salt

  • Oil for deep frying (coconut oil suggested)

  • Mix yeast, salt, sugar and water

  • set aside for 5 minutes, then add flour and mix.

  • Allow dough to rise for 1-2 hours

  • Heat oil for frying in a large pan

  • Add dough to the frying pan using a spoon or spatula (imperfect rounds)

  • Fry until golden brown on both sides, (Use a spatula to turn the dough so both sides cook evenly.)

  • Place on metal rack or paper towels to cool and remove excess oil

Indian Aloo Tikki

You will need:
  • 4 medium potatoes

  • 1 teaspoon ginger paste

  • 3/4 teaspoon spice powder (garam masala or other)

  • 1/2 teaspoon chaat masala

  • 1/2 teaspoon red chili powder

  • 2 tablespoon coriander leaves (chopped finely)

  • 1 green chili (chopped)

  • 2-3 tablespoons cornstarch

  • 4 tablespoon breadcrumbs

  • 3/4 teaspoon salt

  • oil for frying (coconut oil suggested)

  • Boil potatoes - they should be firm not mushy. 

  • Use a pressure cooker and pressure potatoes for 7=8 minutes. 

  • Cool potatoes completely. Then peel and mash until smooth.

  • Add coriander, green chili and spice powders.

  • 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.

  • Divide into 6-8 equal parts and roll into balls. Flatten each ball to about an inch of thickness. 

  • Heat oil. Add aloo tikki to pan. Flip once firm. Fry until golden brown and crisp on both sides. 

  • Place on wire rack or paper towels to remove excess oil.