Introduction: Shiro is one of Ethiopia's most beloved everyday dishes, made from seasoned, ground chickpea or broad bean flour simmered into a thick, spiced stew. Cultural Background: Shiro is one of Ethiopia's most beloved everyday dishes, made from seasoned, ground chickpea or broad bean flour simmered into a thick, spiced stew. It is inexpensive, filling […]
Introduction: Azifa is a tangy, mustard-spiked green lentil salad served cold, popular as part of a fasting-day spread or as a refreshing side dish. Cultural Background: Azifa is a tangy, mustard-spiked green lentil salad served cold, popular as part of a fasting-day spread or as a refreshing side dish. Its bright, herby flavour offers a […]
Introduction: Timatim Salata is a simple, fresh tomato and onion salad, finely diced and dressed with lemon, oil and a touch of chilli. Cultural Background: Timatim Salata is a simple, fresh tomato and onion salad, finely diced and dressed with lemon, oil and a touch of chilli. It is a near-universal accompaniment to Ethiopian meals, […]
Introduction: A one-pot fish and rice dish showing the direct hand of Spanish colonial cooking on Equatoguinean tables. Cultural Background: A one-pot fish and rice dish showing the direct hand of Spanish colonial cooking on Equatoguinean tables. Coastal families in Malabo and Bata make it with whatever fresh catch is available that morning, simmered with […]
Introduction: A simple avocado starter salad reflecting both the abundance of avocado trees across Rio Muni and Bioko and the Spanish habit of a light ensalada before the main course. Cultural Background: A simple avocado starter salad reflecting both the abundance of avocado trees across Rio Muni and Bioko and the Spanish habit of a […]
Introduction: A fiery, deeply aromatic pepper soup made with goat meat, shared across the Gulf of Guinea coast and adapted into Equatoguinean kitchens through cross-border trade and shared Bantu culinary roots. Cultural Background: A fiery, deeply aromatic pepper soup made with goat meat, shared across the Gulf of Guinea coast and adapted into Equatoguinean kitchens […]
Introduction: A peanut soup rooted in Fang cuisine of Rio Muni, where groundnuts grown in forest clearings are ground into a rich paste and simmered with chicken or fish. Cultural Background: A peanut soup rooted in Fang cuisine of Rio Muni, where groundnuts grown in forest clearings are ground into a rich paste and simmered […]
Introduction: A rich fish stew simmered in palm oil, tomato and spices, found in coastal households throughout Bioko and Rio Muni. Cultural Background: A rich fish stew simmered in palm oil, tomato and spices, found in coastal households throughout Bioko and Rio Muni. Sese reflects the central place of palm oil in Equatoguinean cooking and […]
Introduction: A comforting chicken stew showing the direct hand of Spanish caldo traditions reworked with Central African aromatics — ginger, chilli and palm oil replace the saffron and chorizo of the Iberian original. Cultural Background: A comforting chicken stew showing the direct hand of Spanish caldo traditions reworked with Central African aromatics — ginger, chilli […]
Introduction: A staple morning dish across Eritrea, brought to the highlands via trade routes linking the Red Sea coast to Sudan and Egypt. Cultural Background: A staple morning dish across Eritrea, brought to the highlands via trade routes linking the Red Sea coast to Sudan and Egypt. Slow-simmered fava beans are mashed at the table […]