Introduction: Kerabu mangga is a tart, spicy shredded green mango salad enjoyed across Brunei as a palate-cleansing side, particularly welcome alongside rich fried or coconut-based dishes. Cultural Background: Kerabu mangga is a tart, spicy shredded green mango salad enjoyed across Brunei as a palate-cleansing side, particularly welcome alongside rich fried or coconut-based dishes. The unripe […]
Introduction: Laksa in Brunei follows the wider Bornean tradition of a rich, coconut-spiced broth built around fresh fish or prawns, ladled over rice vermicelli. Cultural Background: Laksa in Brunei follows the wider Bornean tradition of a rich, coconut-spiced broth built around fresh fish or prawns, ladled over rice vermicelli. It differs from the tamarind-forward laksas […]
Introduction: Phane, the dried caterpillars of the mopane emperor moth, are a prized delicacy in Botswana and a significant seasonal food source, harvested from mopane trees mainly in the northern and eastern parts of the country. Cultural Background: Phane, the dried caterpillars of the mopane emperor moth, are a prized delicacy in Botswana and a […]
Introduction: This bright, simply dressed tomato and onion salad is a near-universal accompaniment on Setswana tables, served alongside richer dishes like seswaa or serobe to add freshness and acidity to a meal. Cultural Background: This bright, simply dressed tomato and onion salad is a near-universal accompaniment on Setswana tables, served alongside richer dishes like seswaa […]
Introduction: Turšija is the Balkan answer to winter preservation, a jar of mixed pickled vegetables prepared in the autumn to bring crunch and acidity to the table through the colder months. Nearly every Bosnian household keeps a jar on hand as an everyday side. Cultural Background: Turšija is the Balkan answer to winter preservation, a […]
Introduction: Llajwa is the essential table condiment of Bolivian cuisine, present at nearly every meal from a family breakfast to a festival food stall. Cultural Background: Llajwa is the essential table condiment of Bolivian cuisine, present at nearly every meal from a family breakfast to a festival food stall. Made fresh by grinding tomato, locoto […]
Introduction: Fricasé is a weekend and early-morning dish from La Paz, traditionally eaten after Saturday nights out or at Sunday family lunches, believed to help settle the stomach. Cultural Background: Fricasé is a weekend and early-morning dish from La Paz, traditionally eaten after Saturday nights out or at Sunday family lunches, believed to help settle […]
Introduction: Fava beans (habas) have been cultivated in the Andes for centuries and are a staple of highland cooking. Cultural Background: Fava beans (habas) have been cultivated in the Andes for centuries and are a staple of highland cooking. This simple, fresh salad is a common accompaniment to grilled and roasted meats at family lunches […]
Introduction: Pique macho was created in Cochabamba in the 1970s and quickly became a symbol of hearty, shareable Bolivian food. Cultural Background: Pique macho was created in Cochabamba in the 1970s and quickly became a symbol of hearty, shareable Bolivian food. Piled onto a single large platter for the table to share, it combines fried […]
Introduction: Shamu Datshi swaps the potatoes of Kewa Datshi for wild or cultivated mushrooms, taking advantage of Bhutan’s forested valleys where mushroom foraging is a seasonal tradition, especially during the monsoon months. Cultural Background: Shamu Datshi swaps the potatoes of Kewa Datshi for wild or cultivated mushrooms, taking advantage of Bhutan’s forested valleys where mushroom […]