Introduction: Garnaches are Belize’s answer to the tostada: small crisp-fried corn tortillas piled with refried beans, tangy pickled cabbage and crumbled cheese. Cultural Background: Garnaches are Belize’s answer to the tostada: small crisp-fried corn tortillas piled with refried beans, tangy pickled cabbage and crumbled cheese. Sold from roadside carts and church-fair tables across the country, […]
Introduction: This is the dish most Belizeans would name as their national plate: chicken slow-simmered in a dark, savoury recado-spiced gravy, served over rice cooked with red kidney beans and coconut milk. Cultural Background: This is the dish most Belizeans would name as their national plate: chicken slow-simmered in a dark, savoury recado-spiced gravy, served […]
Introduction: Panades are small, crescent-shaped corn dough pockets, deep fried and traditionally filled with flaked fish or beans, then topped with the same pickled cabbage found on garnaches. Cultural Background: Panades are small, crescent-shaped corn dough pockets, deep fried and traditionally filled with flaked fish or beans, then topped with the same pickled cabbage found […]
Introduction: A warm, satisfying salad from Liège combining green beans, waxy potatoes and crisp bacon lardons in a sharp vinegar dressing. Cultural Background: A warm, satisfying salad from Liège combining green beans, waxy potatoes and crisp bacon lardons in a sharp vinegar dressing. It sits somewhere between a salad and a light main course, and […]
Introduction: Saloona is a light, spiced stew of meat and mixed vegetables in a tomato-based broth, eaten spooned over plain rice. Cultural Background: Saloona is a light, spiced stew of meat and mixed vegetables in a tomato-based broth, eaten spooned over plain rice. It is a comforting, everyday midday meal in Bahraini households, valued for […]
Introduction: Fasolya is a slow-cooked green bean and tomato stew found throughout Armenia, typically served as a side to grilled meats or as a light vegetarian main during Lent. Cultural Background: Fasolya is a slow-cooked green bean and tomato stew found throughout Armenia, typically served as a side to grilled meats or as a light […]
Introduction: Locro is a thick corn, bean and meat stew with pre-Columbian Andean roots, considered Argentina’s unofficial national dish for patriotic holidays. Cultural Background: Locro is a thick corn, bean and meat stew with pre-Columbian Andean roots, considered Argentina’s unofficial national dish for patriotic holidays. It is traditionally served on 25 May (May Revolution Day) […]
Introduction: Seasoned rice is a fragrant, one-pot rice dish found on lunch and dinner tables across Antigua and Barbuda, cooked with aromatics, herbs and often a touch of tomato or pigeon peas for colour and flavour. Cultural Background: Seasoned rice is a fragrant, one-pot rice dish found on lunch and dinner tables across Antigua and […]
Introduction: This hearty bean stew, cooked in vibrant red palm oil, is a lunchtime staple across Angola. Cultural Background: This hearty bean stew, cooked in vibrant red palm oil, is a lunchtime staple across Angola. Black-eyed peas or red beans are simmered with onions, tomatoes and palm oil until rich and glossy, making a filling, […]
Introduction: Adapted from the Portuguese-Brazilian feijoada tradition, the Angolan version of this bean and meat stew brings its own local character with palm oil, smoked meats and regional spicing. Cultural Background: Adapted from the Portuguese-Brazilian feijoada tradition, the Angolan version of this bean and meat stew brings its own local character with palm oil, smoked […]