Introduction: A tangy, spiced vegetable relish influenced by Indian Ocean trade routes, achards brighten up a Comorian table with vinegar, mustard seed and chilli. Cultural Background: A tangy, spiced vegetable relish influenced by Indian Ocean trade routes, achards brighten up a Comorian table with vinegar, mustard seed and chilli. It's served as a starter or […]
Introduction: Bandeja paisa is the emblematic platter of Colombia's Paisa region, born from the hearty needs of highland farm labourers who required calorie-dense meals. Cultural Background: Bandeja paisa is the emblematic platter of Colombia's Paisa region, born from the hearty needs of highland farm labourers who required calorie-dense meals. Its combination of beans, rice, meats, […]
Introduction: Tangyuan are chewy glutinous rice balls served in warm syrup, traditionally eaten during the Lantern Festival and the Winter Solstice, their round shape symbolising family unity and togetherness. Cultural Background: Tangyuan are chewy glutinous rice balls served in warm syrup, traditionally eaten during the Lantern Festival and the Winter Solstice, their round shape symbolising […]
Introduction: This Sichuan side dish blisters green beans in hot oil until wrinkled and slightly charred, then tosses them with minced pork and preserved vegetables for a deeply savoury, textured accompaniment popular alongside rice-based mains. Cultural Background: This Sichuan side dish blisters green beans in hot oil until wrinkled and slightly charred, then tosses them […]
Introduction: Jianbing is a savoury, crisp-edged crepe cooked to order on street carts across northern China, layered with egg, crunchy fried cracker and a smear of savoury sauces, folded up as a fast, satisfying breakfast on the go. Cultural Background: Jianbing is a savoury, crisp-edged crepe cooked to order on street carts across northern China, […]
Introduction: Mapo Tofu is a fiery, numbing Sichuan classic said to have originated with a pockmarked (ma) grandmother (po) who ran a small restaurant in Chengdu, combining silken tofu, minced beef and a fermented chilli bean paste for one of Sichuan's most iconic dishes. Cultural Background: Mapo Tofu is a fiery, numbing Sichuan classic said […]
Introduction: Zhajiangmian is a beloved Beijing noodle dish topped with a rich, savoury fermented soybean paste and minced pork sauce, traditionally tossed tableside with fresh cucumber and bean sprout garnishes for a satisfying midday meal. Cultural Background: Zhajiangmian is a beloved Beijing noodle dish topped with a rich, savoury fermented soybean paste and minced pork […]
Introduction: One of the great dishes of the Chilean summer, porotos granados uses fresh shelling beans (not dried) harvested alongside sweet corn and squash — the three sisters of Andean agriculture — reflecting the country's long Indigenous Mapuche and pre-Columbian farming heritage. Cultural Background: One of the great dishes of the Chilean summer, porotos granados […]
Introduction: A comforting side of beans stewed in a light tomato sauce, this dish stretches a household's protein supply and pairs well with rice, boule or bread. Cultural Background: A comforting side of beans stewed in a light tomato sauce, this dish stretches a household's protein supply and pairs well with rice, boule or bread. […]
Introduction: Slow-baked beans sweetened with maple syrup or molasses and studded with salt pork trace back to Quebec's 'feves au lard' tradition and were carried north during the Klondike Gold Rush, becoming a staple of camp and homestead cooking across the Yukon and the rest of Canada. Cultural Background: Slow-baked beans sweetened with maple syrup […]