Introduction: Llapingachos are pan-fried mashed potato patties stuffed with cheese, a signature Andean Ecuadorian side dish especially associated with the town of Ambato. Cultural Background: Llapingachos are pan-fried mashed potato patties stuffed with cheese, a signature Andean Ecuadorian side dish especially associated with the town of Ambato. They're a fixture alongside fritada and grilled meats, […]
Introduction: Espumilla is a light, airy fruit meringue-like dessert whipped from egg whites, sugar and fruit pulp — often guava or blackberry — until fluffy and pale. Cultural Background: Espumilla is a light, airy fruit meringue-like dessert whipped from egg whites, sugar and fruit pulp — often guava or blackberry — until fluffy and pale. […]
Introduction: Pan de yuca are small, chewy cheese breads made from cassava (yuca) starch, popular throughout coastal and Andean Ecuador as a breakfast or teatime snack. Cultural Background: Pan de yuca are small, chewy cheese breads made from cassava (yuca) starch, popular throughout coastal and Andean Ecuador as a breakfast or teatime snack. Naturally gluten-free, […]
Introduction: Unlike the thin flatbreads of Mexico, Ecuadorian tortillas de maíz are thick, griddle-cooked corn and cheese cakes, popular street food across the Andean highlands. Cultural Background: Unlike the thin flatbreads of Mexico, Ecuadorian tortillas de maíz are thick, griddle-cooked corn and cheese cakes, popular street food across the Andean highlands. Cooked on a hot […]
Introduction: Fanesca is an elaborate Holy Week (Semana Santa) soup made from twelve different grains and legumes — symbolising the twelve apostles — combined with salt cod and milk. Cultural Background: Fanesca is an elaborate Holy Week (Semana Santa) soup made from twelve different grains and legumes — symbolising the twelve apostles — combined with […]
Introduction: Colada morada is a thick, spiced purple fruit drink made from black corn flour and Andean berries, traditionally served alongside guaguas de pan — sweet bread shaped like swaddled infants — during Día de los Difuntos (Day of the Dead) on November 2nd, honouring deceased loved ones. Cultural Background: Colada morada is a thick, […]
Introduction: A beloved weekend breakfast in Cairo and Alexandria, this dish pairs fried eggs with basturma, Egypt's air-dried, spice-crusted cured beef introduced through centuries of trade with the Levant and Ottoman Turkey. Cultural Background: A beloved weekend breakfast in Cairo and Alexandria, this dish pairs fried eggs with basturma, Egypt's air-dried, spice-crusted cured beef introduced […]
Introduction: Catibías are torpedo-shaped fritters made from grated yuca (cassava) dough stuffed with seasoned meat, a Dominican cousin of the stuffed fritters found across the Spanish Caribbean. Cultural Background: Catibías are torpedo-shaped fritters made from grated yuca (cassava) dough stuffed with seasoned meat, a Dominican cousin of the stuffed fritters found across the Spanish Caribbean. […]
Introduction: Despite its name, ‘Russian salad’ has become thoroughly Dominican through decades of home cooking, served at nearly every family celebration alongside roast pork or sancocho. Cultural Background: Despite its name, ‘Russian salad’ has become thoroughly Dominican through decades of home cooking, served at nearly every family celebration alongside roast pork or sancocho. It shares […]
Introduction: A dense, moist cake made from grated cassava, coconut and sugar, gâteau de manioc is a popular treat at Congolese celebrations and family gatherings, often baked in large batches to share. Cultural Background: A dense, moist cake made from grated cassava, coconut and sugar, gâteau de manioc is a popular treat at Congolese celebrations […]