Introduction: Air Batu Campur, literally 'mixed ice water' and known for short as ABC, is a colourful shaved-ice dessert drink found at night markets across Brunei, piled high with sweet toppings such as grass jelly, red beans, sweet corn and jellies, then drenched in condensed milk and flavoured syrup. Cultural Background: Air Batu Campur, literally […]
Introduction: Laksa in Brunei follows the wider Bornean tradition of a rich, coconut-spiced broth built around fresh fish or prawns, ladled over rice vermicelli. Cultural Background: Laksa in Brunei follows the wider Bornean tradition of a rich, coconut-spiced broth built around fresh fish or prawns, ladled over rice vermicelli. It differs from the tamarind-forward laksas […]
Introduction: Feijoada is Brazil's national dish, a rich black bean stew with pork developed through the cuisine of enslaved Afro-Brazilians who transformed cast-off cuts of pork into a nourishing, communal meal. Cultural Background: Feijoada is Brazil's national dish, a rich black bean stew with pork developed through the cuisine of enslaved Afro-Brazilians who transformed cast-off […]
Introduction: Dinawa, dried beans slow-cooked with onion and tomato, are a staple side dish in Botswana, prized for being both filling and affordable. Cultural Background: Dinawa, dried beans slow-cooked with onion and tomato, are a staple side dish in Botswana, prized for being both filling and affordable. Grown widely in home gardens and small farms […]
Introduction: Pasulj is a hearty bean soup found across the Balkans, and the Bosnian household version leans on smoked meat and paprika for a deep, warming flavour associated with winter Sundays and mountain village kitchens. It is often considered comfort food above all else. Cultural Background: Pasulj is a hearty bean soup found across the […]
Introduction: Plato paceño is a traditional combination platter from La Paz, bringing together corn, fava beans, potato and cheese with a slice of fried plantain — ingredients spanning the highlands and the lowlands in one plate. Cultural Background: Plato paceño is a traditional combination platter from La Paz, bringing together corn, fava beans, potato and […]
Introduction: Chairo is a thick Andean soup from the La Paz highlands, built around chuño (freeze-dried potato), a preservation technique dating back to the Tiwanaku and Inca eras. Cultural Background: Chairo is a thick Andean soup from the La Paz highlands, built around chuño (freeze-dried potato), a preservation technique dating back to the Tiwanaku and […]
Introduction: Fava beans (habas) have been cultivated in the Andes for centuries and are a staple of highland cooking. Cultural Background: Fava beans (habas) have been cultivated in the Andes for centuries and are a staple of highland cooking. This simple, fresh salad is a common accompaniment to grilled and roasted meats at family lunches […]
Introduction: An elevated, vegetable-laden version of everyday riz gras, this festival rendition is prepared for large family celebrations and community events, packed with extra meat, colourful vegetables and warming spices to feed a crowd. Cultural Background: An elevated, vegetable-laden version of everyday riz gras, this festival rendition is prepared for large family celebrations and community […]
Introduction: Served as the everyday base beneath stews across Belize, coconut rice and beans is distinct from Caribbean ‘rice and peas’ in its specific balance of coconut milk richness and firm red kidney beans. Cultural Background: Served as the everyday base beneath stews across Belize, coconut rice and beans is distinct from Caribbean ‘rice and […]