Introduction: Zoom-koom, meaning 'white water' in the Mooré language, is a refreshing, slightly tangy drink made from millet flour and fresh ginger, sold in bags and bottles by street vendors across Burkina Faso, especially in the searing heat of the dry season. Cultural Background: Zoom-koom, meaning 'white water' in the Mooré language, is a refreshing, […]
Introduction: This slow-cooked stew, simmered until the meat is meltingly tender in a thick peanut-based sauce, is a mainstay of Burkinabe home cooking. Cultural Background: This slow-cooked stew, simmered until the meat is meltingly tender in a thick peanut-based sauce, is a mainstay of Burkinabe home cooking. It is traditionally eaten with tô or rice, […]
Introduction: A grander, more generously spiced version of everyday riz gras, this festive rice dish appears at weddings, baptisms, and national celebrations across Burkina Faso, often cooked in enormous pots to feed dozens of guests. Cultural Background: A grander, more generously spiced version of everyday riz gras, this festive rice dish appears at weddings, baptisms, […]
Introduction: Brochettes are a fixture of evening street life in Burkina Faso, grilled over charcoal braziers by vendors who fan the smoke through busy neighbourhoods to draw in customers. Cultural Background: Brochettes are a fixture of evening street life in Burkina Faso, grilled over charcoal braziers by vendors who fan the smoke through busy neighbourhoods […]
Introduction: 'Poulet bicyclette' refers to free-range chickens traditionally transported to market strapped to the back of bicycles, prized for their leaner, more flavourful meat compared to intensively farmed birds. Cultural Background: 'Poulet bicyclette' refers to free-range chickens traditionally transported to market strapped to the back of bicycles, prized for their leaner, more flavourful meat compared […]
Introduction: Beef rendang, a slow-cooked coconut and spice stew, is beloved throughout Brunei and is a fixture at weddings, Hari Raya celebrations and family feasts, often served alongside kelupis or plain rice. Cultural Background: Beef rendang, a slow-cooked coconut and spice stew, is beloved throughout Brunei and is a fixture at weddings, Hari Raya celebrations […]
Introduction: Ulam-ulaman is a platter of raw and lightly blanched vegetables and fresh herbs, eaten across Malay households in Brunei as a refreshing counterpoint to rich, spiced mains. Cultural Background: Ulam-ulaman is a platter of raw and lightly blanched vegetables and fresh herbs, eaten across Malay households in Brunei as a refreshing counterpoint to rich, […]
Introduction: Freshly pressed sugarcane juice, sold from carts and market stalls across Brunei, is one of the simplest and most refreshing drinks in the country, often served over ice with a squeeze of lime or a slice of ginger. Cultural Background: Freshly pressed sugarcane juice, sold from carts and market stalls across Brunei, is one […]
Introduction: Manok pansoh is a treasured dish of Borneo's indigenous communities, in which marinated chicken, lemongrass and tapioca leaves are packed into a hollowed length of bamboo and slow-cooked over an open fire. Cultural Background: Manok pansoh is a treasured dish of Borneo's indigenous communities, in which marinated chicken, lemongrass and tapioca leaves are packed […]
Introduction: Goep, a tripe stew simmered with chilies and radish, is a festival dish reflecting Bhutan’s tradition of using the whole animal after a special-occasion slaughter. Cultural Background: Goep, a tripe stew simmered with chilies and radish, is a festival dish reflecting Bhutan’s tradition of using the whole animal after a special-occasion slaughter. It requires […]