Introduction: Sayadeya, meaning 'fisherman's dish,' hails from Egypt's Mediterranean coastal cities like Alexandria and Port Said, where fish is slow-cooked with deeply caramelized onions before the stock is used to cook fragrant rice. Cultural Background: Sayadeya, meaning 'fisherman's dish,' hails from Egypt's Mediterranean coastal cities like Alexandria and Port Said, where fish is slow-cooked with […]
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: This velvety soup is thickened with ground pumpkin seeds, a technique found throughout Central African cooking. Cultural Background: This velvety soup is thickened with ground pumpkin seeds, a technique found throughout Central African cooking. It is a nourishing starter or light meal in the DRC, often flavoured with smoked fish or greens for extra […]
Introduction: A light, aromatic fish broth found along the Congo River, this soup makes use of fresh river fish, tomatoes and a handful of vegetables simmered together. Cultural Background: A light, aromatic fish broth found along the Congo River, this soup makes use of fresh river fish, tomatoes and a handful of vegetables simmered together. […]
Introduction: Liboke is a beloved Congolese cooking method where fish (or sometimes meat) is wrapped in banana leaves with vegetables and aromatics, then steamed or grilled over an open fire. Cultural Background: Liboke is a beloved Congolese cooking method where fish (or sometimes meat) is wrapped in banana leaves with vegetables and aromatics, then steamed […]
Introduction: Pondu, also known as saka saka, is made from pounded cassava leaves slow-cooked with onions, palm oil and often smoked fish or peanut paste. Cultural Background: Pondu, also known as saka saka, is made from pounded cassava leaves slow-cooked with onions, palm oil and often smoked fish or peanut paste. It’s one of the […]
Introduction: With a coastline on the Gulf of Tadjoura, Djibouti has a strong tradition of fish served over fragrant spiced rice. Cultural Background: With a coastline on the Gulf of Tadjoura, Djibouti has a strong tradition of fish served over fragrant spiced rice. This everyday lunch dish reflects the country’s fishing communities and its trade […]
Introduction: A popular light lunch across Djibouti, this tuna salad reflects the country’s coastal access to fresh and canned fish, commonly scooped up with warm sabayaad flatbread rather than eaten with cutlery. Cultural Background: A popular light lunch across Djibouti, this tuna salad reflects the country’s coastal access to fresh and canned fish, commonly scooped […]
Introduction: Grilled Yemeni fish is a beloved delicacy in Djibouti City, reflecting close historic and trade ties across the Red Sea to Yemen. Cultural Background: Grilled Yemeni fish is a beloved delicacy in Djibouti City, reflecting close historic and trade ties across the Red Sea to Yemen. Whole fish is split, marinated in warming spices, […]
Introduction: Fried bakes served with seasoned saltfish is the cornerstone of a Dominican breakfast, eaten in homes across the island every weekend and often for a quick weekday start. Cultural Background: Fried bakes served with seasoned saltfish is the cornerstone of a Dominican breakfast, eaten in homes across the island every weekend and often for […]