With over 20 years of exploring the world’s diverse cuisines, Jeremiah Knight has learned from local chefs, street vendors, and home cooks, weaving together a rich tapestry of flavors that honor tradition while embracing innovation. Diplomat in the Kitchen is more than a cookbook—it’s a culinary journey that transports you across continents, celebrating both the authenticity of beloved dishes and the exciting fusions that give them new life. Jeremiah is not just a food enthusiast; he’s a storyteller. Through every recipe, spice, and flavor, he brings to life the cultures, histories, and personal connections that make each dish unforgettable. Whether you’re a seasoned cook or an adventurous foodie, this book invites you to experience the world one plate at a time. Born in Hartford, CT,  Jeremiah Knight brings a rich heritage of African American and Caribbean roots to the global culinary stage. A graduate of Morehouse College in Atlanta; GA; he further expanded his international perspective through studies at the University of Westminster in London, England, and earned his master’s degree from the University of Maryland’s School of Public Policy/International Affairs. As a U.S. diplomat, Jeremiah has worked across five continents, immersing himself in diverse cultures and cuisines while shaping U.S. foreign policy. His passion for global flavors has led to a celebrated nine-year tenure as the author of "A World of Flavors", a popular column in Manjar Magazine (Dominican Republic), where he shares the vibrant recipes and culinary traditions he has encountered throughout his travels. Now, in Diplomat in the Kitchen,  Jeremiah invites you on a culinary journey across every continent, blending his diplomatic experiences with his love for food. This cookbook is more than a collection of recipes—it’s a passport to the world’s flavors, bringing together dishes that tell the stories of culture, history, and the universal language of food. JEREMIAH’S MALVA PUDDING AFRICA PREP 15-20 mins. COOK 30-45 mins SKILL LEVEL Medium SERVES 8 INGREDIENTS ½ cup white sugar - ¼ cup brown sugar (my addition) - 2 large eggs - 3 tsp. apricot jam - 2 tsp. mango jam - 1 tsp. white wine vinegar - 2 tbsp. melted unsalted butter - 1⅓ cup flour - a pinch of salt - 1 tsp. baking soda - . cup milk Sauce: ¼ cup whole milk (or a little more depending on how moist you want it) - a dash of vanilla almond extract (my addition) - 4 oz. butter - ½ cup white sugar - ½ tsp. nutmeg (my addition) INSTRUCTIONS Preheat oven to 300⁰ F. Grease a rectangular pie dish. Using a handheld mixer, whip eggs and sugar until light and fluffy. Mix butter, jam, and vinegar together. Then add to the egg mixture, stirring well during the process. Sift the dry ingredients together. Alternately, fold the dry ingredients and milk into the egg mixture. Pour batter into the pie dish and bake for 30-45 minutes until golden brown. Cool completely. For the sauce: add all ingredients to a saucepan. Melt them at low heat. Whisk until the sugar dissolves, allow to simmer for 5 minutes before removing from heat. Immediately as the pudding is pulled from the oven, pour the warm sauce over it and allow it to sit for at least 10 minutes. Serve warm with a spoonful of homemade whipped cream, vanilla cream sauce, or vanilla ice cream. THAI PAD KRA PAO GA ASIA & OCEANIA COOK 15 mins. SKILL LEVEL Medium PREP 20 mins. SERVES 2 INGREDIENTS 1 chicken breast, or any other cut of boneless chicken (can also substitute 11 oz. of ground pork or about 12 fresh peeled-and-cleaned shrimp) 4 cloves garlic - 3-6 Th ai red chilies - 3 green chilies - 3 tbsp. coconut oil for frying - 1 tsp. of oyster sauce - 1 tsp. light soy sauce - 1 splash mushroom flavored dark soy sauce 1 tsp. sugar - 1 handful Th ai holy basil leaves (can substitute for Th ai basil) 1 egg - 1 clove garlic INSTRUCTIONS With a mortar and pestle, pound the red chilies and 4 cloves of garlic together until the mix forms a rough looking paste. Set the paste aside. Remove leaves of basil from the stalk and place in a bowl. Dice meat into very small pieces (for shrimp you can leave them whole). Add oil to a large frying pan or wok and place over high heat (but don’t add meat yet). When the oil is hot, add the chilies and garlic. Stir fry them for about 20 seconds until they get really fragrant, but don’t let them burn or get too dry. Add in meat and cook for about 2 minutes with the stock. Add remaining ingredients (excluding the basil, egg, and extra clove of garlic) and cook for about one minute on high flame. Turn off flame (if using an electric stove, remove from heat) and add in the basil. Fold the basil into the chicken and let sit for about 2-3 minutes. Fried Egg Heat about 2 tablespoons of coconut oil in a wok or frying pan on medium-high heat. Slice the extra clove of garlic into three parts and place in oil. When garlic becomes a golden brown, drop in the egg. Do not turn the egg over but cook u