Introduction: Amiwo is one of Benin's most iconic dishes: a bright orange-red cornmeal dough, coloured and flavoured by tomato paste kneaded directly into the paste itself, traditionally served with grilled fish. Cultural Background: Amiwo is one of Benin's most iconic dishes: a bright orange-red cornmeal dough, coloured and flavoured by tomato paste kneaded directly into […]
Introduction: These humble, pan-fried corn flatbreads are a rustic staple in rural Benin, cooked quickly over an open flame or stovetop and eaten alongside stews or on their own with a smear of butter. Cultural Background: These humble, pan-fried corn flatbreads are a rustic staple in rural Benin, cooked quickly over an open flame or […]
Introduction: Chimole, sometimes called black dinner, is a smoky, dark soup built on charred, blackened recado negro seasoning made from scorched chilies and spices. Cultural Background: Chimole, sometimes called black dinner, is a smoky, dark soup built on charred, blackened recado negro seasoning made from scorched chilies and spices. Traditionally simmered with chicken or turkey, […]
Introduction: Garnaches are Belize’s answer to the tostada: small crisp-fried corn tortillas piled with refried beans, tangy pickled cabbage and crumbled cheese. Cultural Background: Garnaches are Belize’s answer to the tostada: small crisp-fried corn tortillas piled with refried beans, tangy pickled cabbage and crumbled cheese. Sold from roadside carts and church-fair tables across the country, […]
Introduction: Salbutes are puffed, deep-fried corn tortillas piled high with shredded chicken, lettuce, tomato and pickled onion, a favourite grab-and-go lunch sold from carts and market stalls across Belize. Cultural Background: Salbutes are puffed, deep-fried corn tortillas piled high with shredded chicken, lettuce, tomato and pickled onion, a favourite grab-and-go lunch sold from carts and […]
Introduction: Despite its name, escabeche in Belize is a hearty chicken and onion soup rather than a pickle, brought by Mexican and Yucatecan settlers in the north of the country. Cultural Background: Despite its name, escabeche in Belize is a hearty chicken and onion soup rather than a pickle, brought by Mexican and Yucatecan settlers […]
Introduction: Panades are small, crescent-shaped corn dough pockets, deep fried and traditionally filled with flaked fish or beans, then topped with the same pickled cabbage found on garnaches. Cultural Background: Panades are small, crescent-shaped corn dough pockets, deep fried and traditionally filled with flaked fish or beans, then topped with the same pickled cabbage found […]
Introduction: Dukunu are sweet, custardy tamales made from fresh grated corn rather than dried masa, wrapped and steamed in corn husks or plantain leaf. Cultural Background: Dukunu are sweet, custardy tamales made from fresh grated corn rather than dried masa, wrapped and steamed in corn husks or plantain leaf. Sold by street vendors and made […]
Introduction: A hearty, warming soup built around dried split peas and salted pigtail, this dish reflects the resourceful, preserved-meat cooking that developed on Barbadian plantations, where salted pork cuts were a dependable protein through the year. Cultural Background: A hearty, warming soup built around dried split peas and salted pigtail, this dish reflects the resourceful, […]
Introduction: Jug-jug is Barbados’s distinctive Christmas dish, made from ground pigeon peas and Guinea corn (millet) cooked down with salted meats and herbs into a dense, savoury mash. Cultural Background: Jug-jug is Barbados’s distinctive Christmas dish, made from ground pigeon peas and Guinea corn (millet) cooked down with salted meats and herbs into a dense, […]