Introduction: Moqueca is a signature Bahian stew combining Indigenous Tupi fish cookery, Portuguese seafood traditions and West African dende oil and coconut milk. Cultural Background: Moqueca is a signature Bahian stew combining Indigenous Tupi fish cookery, Portuguese seafood traditions and West African dende oil and coconut milk. It is traditionally cooked and served in a […]
Introduction: Despite its name, cuscuz paulista has no relation to North African couscous; it is a layered steamed cornmeal dish shaped in a ring mould, brought to São Paulo's cuisine through Indigenous and Portuguese-Brazilian cooking traditions and popularised in the 20th century as a hearty family breakfast or brunch, often served sliced and cold. Cultural […]
Introduction: Brought over through centuries of Portuguese colonisation and trade, salt cod fritters became fully Brazilianised as bolinho de bacalhau, a golden fried appetizer served at bars, bakeries and family gatherings nationwide, especially popular around Easter when salt cod consumption traditionally peaks. Cultural Background: Brought over through centuries of Portuguese colonisation and trade, salt cod […]
Introduction: Along Benin's Atlantic coastline and around Lake Nokoué, fish soup is a daily staple, built quickly from the morning's fresh catch and a handful of aromatics. Cultural Background: Along Benin's Atlantic coastline and around Lake Nokoué, fish soup is a daily staple, built quickly from the morning's fresh catch and a handful of aromatics. […]
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: Sere is a fragrant coconut milk fish stew from Belize’s Garifuna and Creole coastal communities, gently spiced and often built around whatever fresh catch the day brings. Cultural Background: Sere is a fragrant coconut milk fish stew from Belize’s Garifuna and Creole coastal communities, gently spiced and often built around whatever fresh catch the […]
Introduction: Boil Up is widely regarded as Belize’s ultimate comfort food: a generous one-pot plate of boiled eggs, salted fish or pig tail, root vegetables and plantain, all doused in a bright tomato-onion sauce called sere or ‘bruck down’ sauce. Cultural Background: Boil Up is widely regarded as Belize’s ultimate comfort food: a generous one-pot […]
Introduction: Along Belize’s cayes and coastal towns, conch soup is prized both as a hearty meal and, locally, as a dish believed to restore energy and vitality. Cultural Background: Along Belize’s cayes and coastal towns, conch soup is prized both as a hearty meal and, locally, as a dish believed to restore energy and vitality. […]
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: Considered by many Belgians to be a national treasure, these creamy croquettes are packed with tiny grey shrimp from the North Sea coast, bound in a rich béchamel, crumbed and deep-fried until golden. Cultural Background: Considered by many Belgians to be a national treasure, these creamy croquettes are packed with tiny grey shrimp from […]