Introduction: Roasted corn on the cob is a familiar and beloved street food across Ethiopian towns and cities, sold by vendors roasting whole cobs over charcoal braziers, often rubbed with a little salt and chilli, especially popular during the corn harvest season. Cultural Background: Roasted corn on the cob is a familiar and beloved street […]
Introduction: Yebeg Wat, a richly spiced lamb stew, is traditionally prepared for major feast days such as Fasika (Ethiopian Easter) and Christmas (Genna), marking the end of a fasting period when meat returns to the table in celebration. Cultural Background: Yebeg Wat, a richly spiced lamb stew, is traditionally prepared for major feast days such […]
Introduction: Kedgeree, a spiced dish of flaked smoked fish, rice, boiled eggs and curry-spiced butter, emerged in the 19th century as British colonial officials returning from India adapted the South Asian dish khichri into an English country-house breakfast favourite, still enjoyed as a comforting brunch dish. Cultural Background: Kedgeree, a spiced dish of flaked smoked […]
Introduction: A dish of prawns in a tangy Marie Rose sauce served over shredded lettuce, the prawn cocktail became hugely fashionable in English restaurants and dinner parties of the 1960s and 1970s, and remains a nostalgic retro starter across the country. Cultural Background: A dish of prawns in a tangy Marie Rose sauce served over […]
Introduction: Created in 1953 to mark the coronation of Queen Elizabeth II, coronation chicken combines cold poached chicken with a mildly curried mayonnaise dressing studded with dried fruit, and has since become a fixture of English sandwich fillings and buffet spreads. Cultural Background: Created in 1953 to mark the coronation of Queen Elizabeth II, coronation […]
Introduction: A refreshing summer drink built on Pimm’s No. Cultural Background: A refreshing summer drink built on Pimm’s No. 1, a gin-based liqueur created in 1840 by London oyster bar owner James Pimm, mixed with lemonade and garnished generously with fruit and mint, and firmly associated with English summer garden parties and sporting events like […]
Introduction: A fragrant, homemade syrup made from foraged elderflower blossoms, sugar and lemon, elderflower cordial reflects a long English tradition of hedgerow foraging in early summer, and is diluted with water or sparkling wine as a refreshing seasonal drink. Cultural Background: A fragrant, homemade syrup made from foraged elderflower blossoms, sugar and lemon, elderflower cordial […]
Introduction: Roast suckling pig served at Christmas and major family celebrations, a direct legacy of Spanish colonial cuisine that has become a genuine Equatoguinean festive tradition, typically shared among extended family after Christmas Eve Mass. Cultural Background: Roast suckling pig served at Christmas and major family celebrations, a direct legacy of Spanish colonial cuisine that […]
Introduction: A staple morning dish across Eritrea, brought to the highlands via trade routes linking the Red Sea coast to Sudan and Egypt. Cultural Background: A staple morning dish across Eritrea, brought to the highlands via trade routes linking the Red Sea coast to Sudan and Egypt. Slow-simmered fava beans are mashed at the table […]
Introduction: A simple, fresh tomato and onion salad served alongside richer stews such as zigni to add brightness and crunch to the meal, common on Eritrean tables at both everyday and festive meals. Cultural Background: A simple, fresh tomato and onion salad served alongside richer stews such as zigni to add brightness and crunch to […]