Introduction: Mealie pap chips are made by setting firm maize porridge to cool and set, then slicing it into strips and frying until crisp on the outside. Cultural Background: Mealie pap chips are made by setting firm maize porridge to cool and set, then slicing it into strips and frying until crisp on the outside. […]
Introduction: Matemekwane are soft maize meal dumplings simmered directly in a light vegetable or meat broth, forming a comforting soup eaten across Botswana, especially in cooler months. Cultural Background: Matemekwane are soft maize meal dumplings simmered directly in a light vegetable or meat broth, forming a comforting soup eaten across Botswana, especially in cooler months. […]
Introduction: Mageu is a lightly fermented, slightly sour and mildly sweet drink made from maize or sorghum meal, enjoyed across Botswana as a refreshing, thirst-quenching beverage. Cultural Background: Mageu is a lightly fermented, slightly sour and mildly sweet drink made from maize or sorghum meal, enjoyed across Botswana as a refreshing, thirst-quenching beverage. Originally a […]
Introduction: Plato paceño is a traditional combination platter from La Paz, bringing together corn, fava beans, potato and cheese with a slice of fried plantain — ingredients spanning the highlands and the lowlands in one plate. Cultural Background: Plato paceño is a traditional combination platter from La Paz, bringing together corn, fava beans, potato and […]
Introduction: Huminta descends from pre-Columbian Andean corn cookery, related to dishes found across the Andes under different names. Cultural Background: Huminta descends from pre-Columbian Andean corn cookery, related to dishes found across the Andes under different names. In Bolivia the baked version — thickened with fresh corn, cheese and a touch of sugar or aniseed […]
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: Chicha, a fermented corn drink, has been made in the Andes since long before Spanish arrival, traditionally in Cochabamba's chicherias — informal taverns marked with a small white flag outside. Cultural Background: Chicha, a fermented corn drink, has been made in the Andes since long before Spanish arrival, traditionally in Cochabamba's chicherias — informal […]
Introduction: Api morado, a thick, spiced drink made from purple maize, has ancient Andean roots and is traditionally sold from street stalls in the very early morning, often paired with a fried pastel. Cultural Background: Api morado, a thick, spiced drink made from purple maize, has ancient Andean roots and is traditionally sold from street […]
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 warming cornmeal porridge eaten across southern Benin at the start of the day, bouillie de maïs is the everyday breakfast for families in Cotonou and Porto-Novo alike. Cultural Background: A warming cornmeal porridge eaten across southern Benin at the start of the day, bouillie de maïs is the everyday breakfast for families in […]