Introduction: Derho tsebhi is a spiced chicken stew traditionally enriched with whole hard-boiled eggs, and is especially associated with Fasika, the Eritrean Orthodox Easter celebration that follows a lengthy fasting period, when meat and eggs return to the table in a festive way. Cultural Background: Derho tsebhi is a spiced chicken stew traditionally enriched with […]
Introduction: This richly spiced chicken and egg stew is prepared for Fasika, the most significant feast of the Eritrean Orthodox calendar, marking the end of a fifty-five day fasting period during which meat, dairy and eggs are avoided. Cultural Background: This richly spiced chicken and egg stew is prepared for Fasika, the most significant feast […]
Introduction: Made from freekeh, smoke-roasted young green wheat, this hearty soup is especially popular during Ramadan, when its slow-release energy and smoky flavour make it an ideal dish for breaking the fast. Cultural Background: Made from freekeh, smoke-roasted young green wheat, this hearty soup is especially popular during Ramadan, when its slow-release energy and smoky […]
Introduction: This simple vermicelli rice is the everyday side dish found on nearly every Egyptian dinner table, its toasted noodle strands adding a nutty crunch to plain steamed rice. Cultural Background: This simple vermicelli rice is the everyday side dish found on nearly every Egyptian dinner table, its toasted noodle strands adding a nutty crunch […]
Introduction: This warm submarine-style sandwich is a Salvadoran party and lunchtime staple. Cultural Background: This warm submarine-style sandwich is a Salvadoran party and lunchtime staple. Turkey (or chicken) is marinated and roasted with Pipil-influenced spices, then piled into a French roll with vegetables and a rich pan juice — a dish with roots stretching back […]
Introduction: Unlike Mexican enchiladas, the Salvadoran version is an open-faced, flat crispy tostada-style dish: a fried corn tortilla piled high with seasoned meat, vegetables and a boiled egg, eaten with a knife and fork as a satisfying lunch.. Cultural Background: Unlike Mexican enchiladas, the Salvadoran version is an open-faced, flat crispy tostada-style dish: a fried […]
Introduction: Pinol — a blend of toasted corn and spices ground to a fine powder — gives this dish its name and its deep, nutty flavour. Cultural Background: Pinol — a blend of toasted corn and spices ground to a fine powder — gives this dish its name and its deep, nutty flavour. Chicken pieces […]
Introduction: A hearty, celebratory stew in which rooster or chicken is slow-braised in chicha, a mildly fermented corn and pineapple drink, alongside dulce de tapa (unrefined cane sugar). Cultural Background: A hearty, celebratory stew in which rooster or chicken is slow-braised in chicha, a mildly fermented corn and pineapple drink, alongside dulce de tapa (unrefined […]
Introduction: A simple, humble tamal made from corn dough filled with mashed beans and wrapped in banana leaf, tamales pisques are a fixture of holiday tables and family gatherings, embodying the agricultural roots of Salvadoran cuisine in their pared-back ingredients.. Cultural Background: A simple, humble tamal made from corn dough filled with mashed beans and […]
Introduction: Seco de pollo is a classic Ecuadorian lunchtime dish — chicken braised slowly in a cilantro, garlic and naranjilla (or beer) sauce until falling-apart tender. Cultural Background: Seco de pollo is a classic Ecuadorian lunchtime dish — chicken braised slowly in a cilantro, garlic and naranjilla (or beer) sauce until falling-apart tender. 'Seco' translates […]