Introduction: Eru is a nutrient-dense vegetable dish made from finely shredded eru leaves (a wild forest vine) cooked with waterleaf, palm oil, and typically both smoked and fresh meats or fish. Cultural Background: Eru is a nutrient-dense vegetable dish made from finely shredded eru leaves (a wild forest vine) cooked with waterleaf, palm oil, and […]
Introduction: Soya are thin strips of beef marinated in a dry, peanut-based spice blend and grilled over open charcoal, sold from smoky roadside stands that light up Cameroonian evenings. Cultural Background: Soya are thin strips of beef marinated in a dry, peanut-based spice blend and grilled over open charcoal, sold from smoky roadside stands that […]
Introduction: Sanga is a festive one-pot medley of fresh corn kernels, leafy greens, plantain and meat simmered together in palm oil, a dish of abundance traditionally cooked for harvest celebrations and year-end family gatherings in the Western Highlands. Cultural Background: Sanga is a festive one-pot medley of fresh corn kernels, leafy greens, plantain and meat […]
Introduction: Lok Lak is a much-loved Cambodian main of cubed beef, quickly seared in a hot wok with a savoury-sweet sauce, served over crisp lettuce and tomato with a side of lime-and-pepper dipping sauce and a fried egg. Cultural Background: Lok Lak is a much-loved Cambodian main of cubed beef, quickly seared in a hot […]
Introduction: Nhoam Sach Ko showcases 'nhoam,' the broad Khmer category of herb-forward salads built around a bright lime dressing. Cultural Background: Nhoam Sach Ko showcases 'nhoam,' the broad Khmer category of herb-forward salads built around a bright lime dressing. Thinly sliced grilled or seared beef is tossed with mint, cilantro, shallots and roasted rice powder, […]
Introduction: Sach Ko Ang are marinated beef skewers grilled over charcoal at street stalls and night markets throughout Cambodia, often eaten as a quick snack alongside a cold drink or as part of a larger shared meal. Cultural Background: Sach Ko Ang are marinated beef skewers grilled over charcoal at street stalls and night markets […]
Introduction: Brochettes are the iconic street food of Burundi's evenings, sold from small charcoal grills along roadsides and in bustling market areas. Cultural Background: Brochettes are the iconic street food of Burundi's evenings, sold from small charcoal grills along roadsides and in bustling market areas. Cubes of marinated goat or beef are threaded onto skewers […]
Introduction: Cattle hold deep cultural and spiritual significance in Burundian society, historically symbolising wealth, status and social bonds. Cultural Background: Cattle hold deep cultural and spiritual significance in Burundian society, historically symbolising wealth, status and social bonds. Beef is therefore reserved for the most important occasions, such as weddings, Umuganuro (the traditional harvest festival) and […]
Introduction: Tô is the true national staple of Burkina Faso, a smooth, dense paste made from millet, sorghum, or maize flour, eaten by hand and dipped into a flavourful sauce. Cultural Background: Tô is the true national staple of Burkina Faso, a smooth, dense paste made from millet, sorghum, or maize flour, eaten by hand […]
Introduction: Riz gras, meaning 'fatty rice', is one of the most widely eaten lunch dishes across Burkina Faso, cooked in a single pot with meat, tomato, and vegetables until the rice absorbs all the savoury flavour. Cultural Background: Riz gras, meaning 'fatty rice', is one of the most widely eaten lunch dishes across Burkina Faso, […]