Introduction: Grilled corn on the cob, rubbed simply with salt and a touch of chilli, is a common sight at roadside stalls and evening markets across the islands, sold hot off small charcoal braziers. Cultural Background: Grilled corn on the cob, rubbed simply with salt and a touch of chilli, is a common sight at […]
Introduction: Simple grilled shrimp, seasoned generously with garlic and lime, reflect the everyday abundance of the Atlantic around the islands. Cultural Background: Simple grilled shrimp, seasoned generously with garlic and lime, reflect the everyday abundance of the Atlantic around the islands. Served as a starter at gatherings or from small roadside grills, they are eaten […]
Introduction: Distilled from freshly pressed sugarcane, grogue is Cape Verde's signature spirit and a point of national pride, especially on the island of Santo Antão, where small family distilleries have produced it for generations. Cultural Background: Distilled from freshly pressed sugarcane, grogue is Cape Verde's signature spirit and a point of national pride, especially on […]
Introduction: A soothing rice and chicken soup with Portuguese roots, canja is adapted across Cape Verde with local herbs and a generous hand with lime, and is often the first dish made for anyone unwell or recovering after childbirth. Cultural Background: A soothing rice and chicken soup with Portuguese roots, canja is adapted across Cape […]
Introduction: A celebratory roasted and stewed chicken dish, galinha de festa is prepared for major family occasions — baptisms, weddings and Christmas — marinated overnight and slow-cooked until richly flavoured. Cultural Background: A celebratory roasted and stewed chicken dish, galinha de festa is prepared for major family occasions — baptisms, weddings and Christmas — marinated […]
Introduction: Ndagala are tiny silver sardines fished from Lake Tanganyika, a defining feature of Burundian cuisine along the lakeshore. Cultural Background: Ndagala are tiny silver sardines fished from Lake Tanganyika, a defining feature of Burundian cuisine along the lakeshore. Sold fresh in bustling lakeside markets, they are quickly fried until crisp and enjoyed as a […]
Introduction: Burundi's fertile highlands produce excellent avocados, and this simple salad showcases them at their creamy best alongside ripe tomatoes and onion. Cultural Background: Burundi's fertile highlands produce excellent avocados, and this simple salad showcases them at their creamy best alongside ripe tomatoes and onion. It is a common accompaniment to grilled meats and brochettes, […]
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, […]