Introduction: Momos are steamed dumplings shared across the Himalayan region, adopted into Bhutanese cuisine through close cultural ties with Tibet. Cultural Background: Momos are steamed dumplings shared across the Himalayan region, adopted into Bhutanese cuisine through close cultural ties with Tibet. In Bhutan they are filled with minced meat, cheese or vegetables and are a […]
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: A midday staple across Benin, pâte rouge pairs smooth cornmeal paste with a bright, slow-cooked tomato and pepper sauce. Cultural Background: A midday staple across Benin, pâte rouge pairs smooth cornmeal paste with a bright, slow-cooked tomato and pepper sauce. It is the kind of dish grandmothers stir over charcoal stoves, testing the paste's […]
Introduction: Smoky, spice-rubbed meat skewers grilled over open charcoal are a fixture of Beninese evenings, sold from street carts where the sizzle and aroma draw crowds after dark. Cultural Background: Smoky, spice-rubbed meat skewers grilled over open charcoal are a fixture of Beninese evenings, sold from street carts where the sizzle and aroma draw crowds […]
Introduction: Kpétè is a hearty, deeply savoury soup found in homes throughout central Benin, built on a base of slow-simmered meat, leafy greens and ground seeds. Cultural Background: Kpétè is a hearty, deeply savoury soup found in homes throughout central Benin, built on a base of slow-simmered meat, leafy greens and ground seeds. It is […]
Introduction: Belgium's answer to French beef bourguignon, carbonnade flamande swaps wine for dark Belgian beer, slow-braising chunks of beef with onions until deeply tender. Cultural Background: Belgium's answer to French beef bourguignon, carbonnade flamande swaps wine for dark Belgian beer, slow-braising chunks of beef with onions until deeply tender. A slice of bread spread with […]
Introduction: A Belgian lunch classic despite its name — seasoned raw minced beef, prepared tableside or by the butcher, served on bread or with fries. Cultural Background: A Belgian lunch classic despite its name — seasoned raw minced beef, prepared tableside or by the butcher, served on bread or with fries. It is one of […]
Introduction: Machanka is a rich, saucy stew of pork pieces, sausage and bacon simmered in a sour-cream-thickened gravy, and is one of the most recognisably Belarusian mains on any traditional table. Cultural Background: Machanka is a rich, saucy stew of pork pieces, sausage and bacon simmered in a sour-cream-thickened gravy, and is one of the […]
Introduction: Kolduny are potato dumplings made from a raw and cooked potato dough wrapped around a savoury minced meat filling, taking their name from an old regional word meaning something worked or shaped with care. Cultural Background: Kolduny are potato dumplings made from a raw and cooked potato dough wrapped around a savoury minced meat […]
Introduction: Beliashy are round, deep-fried buns filled with juicy seasoned minced meat, a popular grab-and-go food sold at markets, bus stations and street stalls throughout Belarus. Cultural Background: Beliashy are round, deep-fried buns filled with juicy seasoned minced meat, a popular grab-and-go food sold at markets, bus stations and street stalls throughout Belarus. Their yeasted […]