Introduction: Begova norba, or ‘Bey’s soup’, takes its name from the Ottoman-era Bosnian nobility (begs) it was said to be prepared for, blending tender chicken, okra and vegetables into a creamy, egg-thickened broth. It remains a refined choice for special lunches and formal Bosnian dining. Cultural Background: Begova norba, or ‘Bey’s soup’, takes its name […]
Introduction: Salteñas are Bolivia's most famous savoury pastry, said to have been popularised by refugees from Salta, Argentina, in the 19th century. Cultural Background: Salteñas are Bolivia's most famous savoury pastry, said to have been popularised by refugees from Salta, Argentina, in the 19th century. Filled with a juicy, slightly sweet-spicy stew of meat, potato, […]
Introduction: Tucumanas are fried cousins of the baked salteña, sold hot from street carts, particularly popular as a mid-morning snack in La Paz and El Alto. Cultural Background: Tucumanas are fried cousins of the baked salteña, sold hot from street carts, particularly popular as a mid-morning snack in La Paz and El Alto. Their crisp, […]
Introduction: Picante de pollo is a festive, spicy chicken stew served at family celebrations, town fiestas and Sunday gatherings across highland Bolivia. Cultural Background: Picante de pollo is a festive, spicy chicken stew served at family celebrations, town fiestas and Sunday gatherings across highland Bolivia. Its name simply means 'spicy chicken', and it is typically […]
Introduction: Thukpa is a hearty hand-pulled noodle soup shared across the Himalayan belt, adapted into Bhutanese kitchens through Tibetan influence. Cultural Background: Thukpa is a hearty hand-pulled noodle soup shared across the Himalayan belt, adapted into Bhutanese kitchens through Tibetan influence. In Bhutan it is often made with vegetables, egg or meat, and is especially […]
Introduction: Jasha Maru is a spicy, tomato-rich chicken stew often prepared for special occasions and honoured guests, reflecting a slightly more elevated dish than the daily cheese-based stews. Cultural Background: Jasha Maru is a spicy, tomato-rich chicken stew often prepared for special occasions and honoured guests, reflecting a slightly more elevated dish than the daily […]
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: Riz gras, meaning 'fat rice', is Benin's rendition of the wider West African one-pot rice dish, simmered directly in a rich tomato and meat stock so every grain absorbs colour and flavour. Cultural Background: Riz gras, meaning 'fat rice', is Benin's rendition of the wider West African one-pot rice dish, simmered directly in a […]
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: A whole chicken marinated in a fragrant spice paste and roasted until deeply golden, poulet rôti is the centrepiece of Beninese celebrations, from Christmas tables to wedding feasts, often prepared a day ahead so the marinade has time to work through the meat. Cultural Background: A whole chicken marinated in a fragrant spice paste […]