Introduction: Drawing on the archipelago's deep relationship with the Atlantic, arroz de marisco is a loose, brothy seafood rice enriched with tomato and garlic, commonly cooked on Sundays or when the morning catch has been especially good. Cultural Background: Drawing on the archipelago's deep relationship with the Atlantic, arroz de marisco is a loose, brothy […]
Introduction: A tomato and onion-based fish stew found across the islands, modjo de peixe (sometimes spelled 'modje') showcases the day's fresh catch simmered gently in a fragrant sauce, typically served with rice, cuscuz or boiled cassava. Cultural Background: A tomato and onion-based fish stew found across the islands, modjo de peixe (sometimes spelled 'modje') showcases […]
Introduction: Ndagala are tiny silver sardines fished from Lake Tanganyika, a defining feature of Burundian cuisine along the lakeshore. Cultural Background: Ndagala are tiny silver sardines fished from Lake Tanganyika, a defining feature of Burundian cuisine along the lakeshore. Sold fresh in bustling lakeside markets, they are quickly fried until crisp and enjoyed as a […]
Introduction: Tô is the true national staple of Burkina Faso, a smooth, dense paste made from millet, sorghum, or maize flour, eaten by hand and dipped into a flavourful sauce. Cultural Background: Tô is the true national staple of Burkina Faso, a smooth, dense paste made from millet, sorghum, or maize flour, eaten by hand […]
Introduction: Made using fish caught from the Nakambé and Mouhoun rivers or nearby reservoirs, this warming soup is a comforting dish in Burkinabe homes, especially during the cooler harmattan season. Cultural Background: Made using fish caught from the Nakambé and Mouhoun rivers or nearby reservoirs, this warming soup is a comforting dish in Burkinabe homes, […]
Introduction: Found at markets and family gatherings across landlocked Burkina Faso, these fish fritters make use of freshwater fish from the country's rivers and reservoirs, seasoned generously and fried until crisp. Cultural Background: Found at markets and family gatherings across landlocked Burkina Faso, these fish fritters make use of freshwater fish from the country's rivers […]
Introduction: Crisp fried fish topped with a spoonful of chilli sambal is one of the most common side dishes served alongside ambuyat and rice across Bruneian tables. Cultural Background: Crisp fried fish topped with a spoonful of chilli sambal is one of the most common side dishes served alongside ambuyat and rice across Bruneian tables. […]
Introduction: Ikan bakar, grilled fish rubbed with a fragrant spice paste, is a staple at Brunei's markets and riverside eateries, where whole fish are grilled over charcoal until the skin chars and the flesh stays moist. Cultural Background: Ikan bakar, grilled fish rubbed with a fragrant spice paste, is a staple at Brunei's markets and […]
Introduction: Laksa in Brunei follows the wider Bornean tradition of a rich, coconut-spiced broth built around fresh fish or prawns, ladled over rice vermicelli. Cultural Background: Laksa in Brunei follows the wider Bornean tradition of a rich, coconut-spiced broth built around fresh fish or prawns, ladled over rice vermicelli. It differs from the tamarind-forward laksas […]
Introduction: Bacalhoada, a baked salt cod casserole layered with potatoes, peppers and olives, reflects the deep Portuguese influence on Brazilian holiday cooking. Cultural Background: Bacalhoada, a baked salt cod casserole layered with potatoes, peppers and olives, reflects the deep Portuguese influence on Brazilian holiday cooking. It is a centrepiece dish for Easter (Semana Santa) tables […]