Introduction: Comoros is one of the world's leading vanilla producers, and this celebrated dish pairs that fragrant local vanilla with fresh spiny lobster in a silky coconut cream sauce. Cultural Background: Comoros is one of the world's leading vanilla producers, and this celebrated dish pairs that fragrant local vanilla with fresh spiny lobster in a […]
Introduction: Sobrebarriga is a beef flank cut slow-cooked until tender then finished in a tangy tomato-based criolla sauce, a classic of Bogotá's Sunday table. Cultural Background: Sobrebarriga is a beef flank cut slow-cooked until tender then finished in a tangy tomato-based criolla sauce, a classic of Bogotá's Sunday table. It reflects the interior's tradition of […]
Introduction: Patacones are twice-fried green plantain discs, pounded flat between fryings, found across Colombia's coastal regions. Cultural Background: Patacones are twice-fried green plantain discs, pounded flat between fryings, found across Colombia's coastal regions. They accompany nearly every coastal meal and are often served as a starter with hogao, a tomato-onion sauce that is a cornerstone […]
Introduction: Lechona is a whole pig stuffed with seasoned rice, peas and its own meat, then slow-roasted for many hours until the skin is shatteringly crisp. Cultural Background: Lechona is a whole pig stuffed with seasoned rice, peas and its own meat, then slow-roasted for many hours until the skin is shatteringly crisp. Originating in […]
Introduction: Colombian empanadas are corn-dough pockets filled with a potato-and-beef mixture, fried until crackling. Cultural Background: Colombian empanadas are corn-dough pockets filled with a potato-and-beef mixture, fried until crackling. They trace back to Spanish colonial empanada traditions, adapted with local masa and criolla potatoes, and are a fixture of Colombian street food, bakeries and family […]
Introduction: Colombian tamales are cornmeal parcels filled with meat, rice and vegetables, wrapped in plantain leaves and steamed, and are a centrepiece of Christmas Eve and New Year gatherings across Colombia, traditionally made in large communal batches by extended families. Cultural Background: Colombian tamales are cornmeal parcels filled with meat, rice and vegetables, wrapped in […]
Introduction: Mondongo is a rich tripe soup thickened with root vegetables and enlivened with a wedge of lime and fresh herbs at the table. Cultural Background: Mondongo is a rich tripe soup thickened with root vegetables and enlivened with a wedge of lime and fresh herbs at the table. It has roots in Spanish tripe […]
Introduction: This Sichuan-style salad gets its name from the technique of smacking cucumbers with the flat of a knife or rolling pin, which cracks the flesh to better absorb the garlicky, vinegar-forward dressing, making it a refreshing starter across northern and western China. Cultural Background: This Sichuan-style salad gets its name from the technique of […]
Introduction: This simple Cantonese-style stir-fried greens dish highlights choy sum's natural sweetness with nothing more than garlic, oil and a touch of oyster sauce, a staple side found on nearly every Cantonese family dinner table. Cultural Background: This simple Cantonese-style stir-fried greens dish highlights choy sum's natural sweetness with nothing more than garlic, oil and […]
Introduction: Bang Bang Chicken takes its name from the traditional method of pounding poached chicken with a small wooden bat (bang bang) to tenderise and shred it before dressing, a Sichuan classic balancing nutty sesame sauce with numbing chilli oil. Cultural Background: Bang Bang Chicken takes its name from the traditional method of pounding poached […]