Introduction: Puta is a buckwheat noodle dish from the Bumthang region, hand-rolled or pressed into thin strands and served with a simple savoury dressing. Cultural Background: Puta is a buckwheat noodle dish from the Bumthang region, hand-rolled or pressed into thin strands and served with a simple savoury dressing. Sold at local markets and small […]
Introduction: Thukpa is a hearty hand-pulled noodle soup shared across the Himalayan belt, adapted into Bhutanese kitchens through Tibetan influence. Cultural Background: Thukpa is a hearty hand-pulled noodle soup shared across the Himalayan belt, adapted into Bhutanese kitchens through Tibetan influence. In Bhutan it is often made with vegetables, egg or meat, and is especially […]
Introduction: Momos are steamed dumplings shared across the Himalayan region, adopted into Bhutanese cuisine through close cultural ties with Tibet. Cultural Background: Momos are steamed dumplings shared across the Himalayan region, adopted into Bhutanese cuisine through close cultural ties with Tibet. In Bhutan they are filled with minced meat, cheese or vegetables and are a […]
Introduction: Tingmo, a soft steamed bread, is shared across the Himalayan region through Bhutan’s close cultural and trade ties with Tibet. Cultural Background: Tingmo, a soft steamed bread, is shared across the Himalayan region through Bhutan’s close cultural and trade ties with Tibet. Its pillowy texture makes it an ideal companion for soaking up rich, […]
Introduction: Khabzey are deep-fried sweet pastries made in large batches for Losar (Lunar New Year) and other major festivals, shared between Bhutan and neighbouring Tibetan communities. Cultural Background: Khabzey are deep-fried sweet pastries made in large batches for Losar (Lunar New Year) and other major festivals, shared between Bhutan and neighbouring Tibetan communities. Shaped into […]
Introduction: Puff-puff, light and airy fried dough balls made from a fermented, lightly sweetened batter, is a shared treat across much of West Africa, and in Benin it is a fixture at birthdays, christenings and roadside snack stands alike. Cultural Background: Puff-puff, light and airy fried dough balls made from a fermented, lightly sweetened batter, […]
Introduction: A warming cornmeal porridge eaten across southern Benin at the start of the day, bouillie de maïs is the everyday breakfast for families in Cotonou and Porto-Novo alike. Cultural Background: A warming cornmeal porridge eaten across southern Benin at the start of the day, bouillie de maïs is the everyday breakfast for families in […]
Introduction: Soft, slightly sweet bread rolls sold fresh each morning from bakeries across Benin's towns and cities, pain béninois reflects the country's French colonial baking heritage adapted with local techniques and a distinctly tender, pillowy crumb. Cultural Background: Soft, slightly sweet bread rolls sold fresh each morning from bakeries across Benin's towns and cities, pain […]
Introduction: Sweet banana fritters are a favourite treat sold by street vendors across Benin's markets, made from mashed ripe bananas folded into a light batter and fried until golden. Cultural Background: Sweet banana fritters are a favourite treat sold by street vendors across Benin's markets, made from mashed ripe bananas folded into a light batter […]
Introduction: These humble, pan-fried corn flatbreads are a rustic staple in rural Benin, cooked quickly over an open flame or stovetop and eaten alongside stews or on their own with a smear of butter. Cultural Background: These humble, pan-fried corn flatbreads are a rustic staple in rural Benin, cooked quickly over an open flame or […]