Introduction: A simple coastal village soup, Suisi ni Ika combines the day’s fish catch with coconut milk and root vegetables, cooked slowly over an open fire in traditional settings and enjoyed as a warming, filling meal. Cultural Background: A simple coastal village soup, Suisi ni Ika combines the day’s fish catch with coconut milk and […]
Introduction: A staple of Indo-Fijian households, this tomato-based fish curry reflects the fusion of Indian spice technique with Fiji’s abundant reef and ocean fish, commonly served at family dinners. Cultural Background: A staple of Indo-Fijian households, this tomato-based fish curry reflects the fusion of Indian spice technique with Fiji’s abundant reef and ocean fish, commonly […]
Introduction: Graavilohi is Finland’s answer to gravlax, a dry-cured salmon dish flavoured with dill, salt and sugar rather than smoke. Cultural Background: Graavilohi is Finland’s answer to gravlax, a dry-cured salmon dish flavoured with dill, salt and sugar rather than smoke. It has roots in old preservation methods used along Finland’s lakes and coasts before […]
Introduction: Kalakeitto is a creamy, gentle salmon and potato soup found along Finland’s coasts and lakesides, built for cold days and relying on simplicity rather than heavy seasoning to let the fish shine. Cultural Background: Kalakeitto is a creamy, gentle salmon and potato soup found along Finland’s coasts and lakesides, built for cold days and […]
Introduction: Bouillabaisse originated among Marseille’s fishermen, who used the unsellable, bony bits of their catch to make a communal fish stew flavoured with saffron, fennel and orange peel. Cultural Background: Bouillabaisse originated among Marseille’s fishermen, who used the unsellable, bony bits of their catch to make a communal fish stew flavoured with saffron, fennel and […]
Introduction: Hailing from Nice on the Côte d’Azur, salade niçoise began as a simple composition of raw vegetables, olives and anchovies eaten by local farmers and fishermen. Cultural Background: Hailing from Nice on the Côte d’Azur, salade niçoise began as a simple composition of raw vegetables, olives and anchovies eaten by local farmers and fishermen. […]
Introduction: Kokoda is Fiji’s most celebrated national dish: fresh raw fish ‘cooked’ in citrus juice, then bathed in coconut cream with vegetables. Cultural Background: Kokoda is Fiji’s most celebrated national dish: fresh raw fish ‘cooked’ in citrus juice, then bathed in coconut cream with vegetables. Traditionally served at gatherings, feasts and along the coast wherever […]
Introduction: Battered fried fish served with thick-cut chips is arguably England’s most internationally recognised dish, emerging in the mid-19th century from the combination of Jewish fried fish traditions and the English chip shop, and becoming a working-class Friday night staple across the country. Cultural Background: Battered fried fish served with thick-cut chips is arguably England’s […]
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 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 […]