Introduction: Fava beans (habas) have been cultivated in the Andes for centuries and are a staple of highland cooking. Cultural Background: Fava beans (habas) have been cultivated in the Andes for centuries and are a staple of highland cooking. This simple, fresh salad is a common accompaniment to grilled and roasted meats at family lunches […]
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: 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: Wagasi is a firm, milky cheese made by Fulani herders in northern Benin using leaves of the West African calotropis plant as a natural coagulant. Cultural Background: Wagasi is a firm, milky cheese made by Fulani herders in northern Benin using leaves of the West African calotropis plant as a natural coagulant. Pan-fried until […]
Introduction: This refreshing salad pairs creamy avocado with toasted gari (granulated cassava), a combination found at roadside lunch spots across southern Benin where it is served as a light, textured side to grilled meats and fish. Cultural Background: This refreshing salad pairs creamy avocado with toasted gari (granulated cassava), a combination found at roadside lunch […]
Introduction: A simple, punchy tomato salad served as a cooling counterpoint to spicy mains, this dish appears at nearly every family table in Benin, dressed simply with onion, oil and a touch of chilli. Cultural Background: A simple, punchy tomato salad served as a cooling counterpoint to spicy mains, this dish appears at nearly every […]
Introduction: A whole chicken marinated in a fragrant spice paste and roasted until deeply golden, poulet rôti is the centrepiece of Beninese celebrations, from Christmas tables to wedding feasts, often prepared a day ahead so the marinade has time to work through the meat. Cultural Background: A whole chicken marinated in a fragrant spice paste […]
Introduction: Sere is a fragrant coconut milk fish stew from Belize’s Garifuna and Creole coastal communities, gently spiced and often built around whatever fresh catch the day brings. Cultural Background: Sere is a fragrant coconut milk fish stew from Belize’s Garifuna and Creole coastal communities, gently spiced and often built around whatever fresh catch the […]
Introduction: This is the dish most Belizeans would name as their national plate: chicken slow-simmered in a dark, savoury recado-spiced gravy, served over rice cooked with red kidney beans and coconut milk. Cultural Background: This is the dish most Belizeans would name as their national plate: chicken slow-simmered in a dark, savoury recado-spiced gravy, served […]
Introduction: Along Belize’s cayes and coastal towns, conch soup is prized both as a hearty meal and, locally, as a dish believed to restore energy and vitality. Cultural Background: Along Belize’s cayes and coastal towns, conch soup is prized both as a hearty meal and, locally, as a dish believed to restore energy and vitality. […]