Introduction: Fritada is a beloved Andean Ecuadorian dish of pork simmered and then fried in its own rendered fat until deeply browned and crisp at the edges. Cultural Background: Fritada is a beloved Andean Ecuadorian dish of pork simmered and then fried in its own rendered fat until deeply browned and crisp at the edges. […]
Introduction: Hornado is a whole roasted pig, marinated in a garlic, cumin and beer paste and slow-roasted until the skin turns deeply crackling and the meat falls apart. Cultural Background: Hornado is a whole roasted pig, marinated in a garlic, cumin and beer paste and slow-roasted until the skin turns deeply crackling and the meat […]
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: Egypt's national breakfast dish, ful medames dates back to Pharaonic times and remains the everyday morning meal for millions of Egyptians, served from street carts and home kitchens alike, usually scooped up with fresh baladi bread. Cultural Background: Egypt's national breakfast dish, ful medames dates back to Pharaonic times and remains the everyday morning […]
Introduction: Molokhia is one of Egypt's oldest and most cherished dishes, made from finely chopped jute leaves simmered into a garlicky green stew. Cultural Background: Molokhia is one of Egypt's oldest and most cherished dishes, made from finely chopped jute leaves simmered into a garlicky green stew. Its name and preparation trace back thousands of […]
Introduction: Bamia, a tomato-based okra and beef stew, is a staple weekday lunch across Egypt, prized for its tangy tomato sauce and tender okra pods, usually ladled generously over rice. Cultural Background: Bamia, a tomato-based okra and beef stew, is a staple weekday lunch across Egypt, prized for its tangy tomato sauce and tender okra […]
Introduction: Torshi refers to Egypt's colourful array of pickled vegetables, brined in vinegar and salt and traditionally set out at the start of a meal to sharpen the appetite and add tang to rich dishes. Cultural Background: Torshi refers to Egypt's colourful array of pickled vegetables, brined in vinegar and salt and traditionally set out […]
Introduction: Twice-cooked crispy pork belly chunks, marinated in bitter orange and garlic before frying, chicharrones are a beloved appetizer and snack sold at roadside stands and served at nearly every Dominican celebration. Cultural Background: Twice-cooked crispy pork belly chunks, marinated in bitter orange and garlic before frying, chicharrones are a beloved appetizer and snack sold […]
Introduction: One of the most common midday meals across the DRC, loso na madesu pairs fluffy white rice with a hearty red bean stew. Cultural Background: One of the most common midday meals across the DRC, loso na madesu pairs fluffy white rice with a hearty red bean stew. It’s an everyday lunch found in […]
Introduction: This lunchtime dish combines soft red beans with a silky peanut sauce, a flavour pairing beloved across Central Africa. Cultural Background: This lunchtime dish combines soft red beans with a silky peanut sauce, a flavour pairing beloved across Central Africa. In the DRC it is often eaten with a side of fufu or plain […]