Introduction: This simple, tangy cabbage slaw is the standard accompaniment to a Costa Rican Casado, offering a light, crunchy contrast to the rice, beans and fried plantain that make up the rest of the plate. Cultural Background: This simple, tangy cabbage slaw is the standard accompaniment to a Costa Rican Casado, offering a light, crunchy […]
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: This simple Cantonese-style stir-fried greens dish highlights choy sum's natural sweetness with nothing more than garlic, oil and a touch of oyster sauce, a staple side found on nearly every Cantonese family dinner table. Cultural Background: This simple Cantonese-style stir-fried greens dish highlights choy sum's natural sweetness with nothing more than garlic, oil and […]
Introduction: Spring rolls are crisp, golden rolls traditionally eaten around the Lunar New Year and Spring Festival, their shape and colour said to resemble gold bars symbolising prosperity for the year ahead. Cultural Background: Spring rolls are crisp, golden rolls traditionally eaten around the Lunar New Year and Spring Festival, their shape and colour said […]
Introduction: Curanto originates from the island of Chiloé in southern Chile, where shellfish, meats, potatoes and milcao (potato bread) are traditionally cooked together in a pit lined with hot stones and covered with nalca leaves — one of Chile's oldest cooking methods, predating Spanish arrival. Cultural Background: Curanto originates from the island of Chiloé in […]
Introduction: This peanut sauce over rice reflects the Sahel's deep reliance on groundnuts, grown widely across southern Chad. Cultural Background: This peanut sauce over rice reflects the Sahel's deep reliance on groundnuts, grown widely across southern Chad. Rich, nutty and satisfying, it is a common midday meal in both city households and roadside eateries, often […]
Introduction: Prahok, a pungent fermented fish paste, is often called the soul of Khmer cooking, used in small amounts across the cuisine to deepen savoury dishes. Cultural Background: Prahok, a pungent fermented fish paste, is often called the soul of Khmer cooking, used in small amounts across the cuisine to deepen savoury dishes. Prahok Ktis […]
Introduction: Cachupa is Cape Verde's national dish and a powerful symbol of Crioulo identity, born from the blending of African, Portuguese and Atlantic influences over centuries. Cultural Background: Cachupa is Cape Verde's national dish and a powerful symbol of Crioulo identity, born from the blending of African, Portuguese and Atlantic influences over centuries. Cachupa rica, […]
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, […]
Introduction: Zelnik is a savory phyllo pie filled with cabbage or leek, traditionally prepared for name day celebrations and festive gatherings, especially in regions where a hearty vegetable pie takes the place of a meat-based centerpiece. Cultural Background: Zelnik is a savory phyllo pie filled with cabbage or leek, traditionally prepared for name day celebrations […]