Introduction: A hearty winter soup with British colonial roots, split pea and ham hock soup became a practical way for Australian households to use up leftover Christmas ham bones, especially given Australia’s warm-weather Christmas leaves plenty of ham leftovers for winter cooking later in the year. Cultural Background: A hearty winter soup with British colonial […]
Introduction: Puchero is a one-pot boiled dinner of beef, sausages and root vegetables descended from the Spanish cocido, adapted in Argentina with local squash, corn on the cob and sweet potato. Cultural Background: Puchero is a one-pot boiled dinner of beef, sausages and root vegetables descended from the Spanish cocido, adapted in Argentina with local […]
Introduction: Despite the name, this potato and vegetable salad bound in mayonnaise became a staple of Argentine tables through European immigrant communities in the 20th century and is now a fixture at picnics, holiday spreads and casual asados as a cooling counterpoint to grilled meat. Cultural Background: Despite the name, this potato and vegetable salad […]
Introduction: A hearty tripe and vegetable soup with Spanish and Italian roots, mondongo soup has long been a nose-to-tail dish that stretches inexpensive cuts into a filling, warming meal, traditionally served on cold days in rural households and small-town fondas. Cultural Background: A hearty tripe and vegetable soup with Spanish and Italian roots, mondongo soup […]
Introduction: A creamy squash soup rooted in the indigenous use of native pumpkins and squashes long before European arrival, later enriched with cream and butter by Spanish and Italian settlers. Cultural Background: A creamy squash soup rooted in the indigenous use of native pumpkins and squashes long before European arrival, later enriched with cream and […]
Introduction: Goat water is one of the Caribbean’s most iconic soup-stews, and in Antigua and Barbuda it is a hearty, deeply spiced dish often reserved for weekends, celebrations and gatherings. Cultural Background: Goat water is one of the Caribbean’s most iconic soup-stews, and in Antigua and Barbuda it is a hearty, deeply spiced dish often […]
Introduction: This richly spiced, extra-hearty goat stew is prepared in large batches for Anguilla’s Summer Festival, the island’s biggest annual celebration held each July and August, marking the anniversary of emancipation. Cultural Background: This richly spiced, extra-hearty goat stew is prepared in large batches for Anguilla’s Summer Festival, the island’s biggest annual celebration held each […]
Introduction: Christophene (chayote squash) grows well in the Caribbean climate and is valued for its mild, crisp flesh. Cultural Background: Christophene (chayote squash) grows well in the Caribbean climate and is valued for its mild, crisp flesh. This light, refreshing raw salad is a common accompaniment to fish and grilled dishes in Anguillian homes, prized […]
Introduction: A bright, tangy coleslaw is a near-universal side at Anguillian barbecues and beach gatherings, offering a crisp, cooling contrast to grilled meats and seafood. Cultural Background: A bright, tangy coleslaw is a near-universal side at Anguillian barbecues and beach gatherings, offering a crisp, cooling contrast to grilled meats and seafood. The Anguillian version leans […]
Introduction: Canja de Galinha, a Portuguese-origin chicken and rice soup, has been fully embraced into Angolan home cooking, often served to comfort the sick or as a gentle starter at family meals. Cultural Background: Canja de Galinha, a Portuguese-origin chicken and rice soup, has been fully embraced into Angolan home cooking, often served to comfort […]