Introduction: Api morado, a thick, spiced drink made from purple maize, has ancient Andean roots and is traditionally sold from street stalls in the very early morning, often paired with a fried pastel. Cultural Background: Api morado, a thick, spiced drink made from purple maize, has ancient Andean roots and is traditionally sold from street […]
Introduction: Hogey is a simple turnip and turnip-green salad, popular in rural Bhutan where turnips are a reliable, hardy autumn and winter crop. Cultural Background: Hogey is a simple turnip and turnip-green salad, popular in rural Bhutan where turnips are a reliable, hardy autumn and winter crop. Lightly fermented or fresh versions exist depending on […]
Introduction: This fresh cucumber salad, dressed in the same fiery chili and cheese flavours as Ezay relish, is a cooling counterpoint served alongside rich, spicy Bhutanese mains. Cultural Background: This fresh cucumber salad, dressed in the same fiery chili and cheese flavours as Ezay relish, is a cooling counterpoint served alongside rich, spicy Bhutanese mains. […]
Introduction: A fiery, refreshing ginger drink enjoyed throughout Benin as a digestive aid and celebratory refreshment, jus de gingembre balances sharp ginger heat with citrus and a touch of sweetness, often served at weddings and naming ceremonies. Cultural Background: A fiery, refreshing ginger drink enjoyed throughout Benin as a digestive aid and celebratory refreshment, jus […]
Introduction: The paper cone of hot, double-fried fries with a dollop of sauce is a Belgian institution, sold from dedicated 'frituur' or 'friterie' stands found in every town square. Cultural Background: The paper cone of hot, double-fried fries with a dollop of sauce is a Belgian institution, sold from dedicated 'frituur' or 'friterie' stands found […]
Introduction: A beloved Belgian bistro starter: a ripe tomato hollowed and filled with North Sea grey shrimp bound in a light homemade mayonnaise. Cultural Background: A beloved Belgian bistro starter: a ripe tomato hollowed and filled with North Sea grey shrimp bound in a light homemade mayonnaise. Simple, fresh and unmistakably Belgian, it is a […]
Introduction: Kholodnik has been a staple of the Belarusian summer table since the late 18th century, prized for its vivid pink colour and cooling, tangy taste on hot days. Cultural Background: Kholodnik has been a staple of the Belarusian summer table since the late 18th century, prized for its vivid pink colour and cooling, tangy […]
Introduction: Sbiten is a warming honey drink infused with spices that was widely enjoyed across Belarus from the 12th to the 19th century, valued both for its comforting taste and honey’s reputation for easing winter colds. Cultural Background: Sbiten is a warming honey drink infused with spices that was widely enjoyed across Belarus from the […]
Introduction: Chomchom originates from Tangail in Bangladesh and is one of the country’s most iconic sweets, an oval-shaped, spongy milk-solid confection soaked in sugar syrup and often finished with a coating of grated coconut or khoya. Cultural Background: Chomchom originates from Tangail in Bangladesh and is one of the country’s most iconic sweets, an oval-shaped, […]
Introduction: Fragrant polao paired with whole roasted chicken pieces is a festive centrepiece served during Pohela Boishakh, the Bengali New Year, as well as Eid celebrations and weddings across Bangladesh. Cultural Background: Fragrant polao paired with whole roasted chicken pieces is a festive centrepiece served during Pohela Boishakh, the Bengali New Year, as well as […]