Introduction: Created in the Killaloe, Ontario area and popularised by a stand at Ottawa's Byward Market from 1978, BeaverTails are hand-stretched, deep-fried pastries shaped to resemble a beaver's tail, topped with sweet toppings, and a beloved fixture of skating on the Rideau Canal and winter festivals across Canada. Cultural Background: Created in the Killaloe, Ontario […]
Introduction: Rich with fresh cod, potatoes and cream, fish chowder reflects Newfoundland's deep dependence on the North Atlantic cod fishery. Cultural Background: Rich with fresh cod, potatoes and cream, fish chowder reflects Newfoundland's deep dependence on the North Atlantic cod fishery. Every outport community has its own version, typically built around whatever fish came in […]
Introduction: Cretons is a rustic Quebecois pork spread seasoned with onion, cinnamon and cloves, traditionally served at breakfast but equally at home as a hearty appetizer spread on warm toast. Cultural Background: Cretons is a rustic Quebecois pork spread seasoned with onion, cinnamon and cloves, traditionally served at breakfast but equally at home as a […]
Introduction: Chin chin is a hard, crunchy fried dough snack cut into small cubes or twists, a staple at Cameroonian parties, weddings and Christmas gatherings, where large jars are set out for guests to nibble alongside drinks. Cultural Background: Chin chin is a hard, crunchy fried dough snack cut into small cubes or twists, a […]
Introduction: Bouillie is a smooth, lightly sweetened cornmeal porridge eaten across Cameroon as a gentle start to the day, especially for children and elders. Cultural Background: Bouillie is a smooth, lightly sweetened cornmeal porridge eaten across Cameroon as a gentle start to the day, especially for children and elders. It is often sold in the […]
Introduction: Widely considered Cambodia's signature dish, Amok Trey is a delicate, custard-like fish curry steamed inside a folded banana leaf cup. Cultural Background: Widely considered Cambodia's signature dish, Amok Trey is a delicate, custard-like fish curry steamed inside a folded banana leaf cup. Freshwater fish is blended with kroeung paste and coconut milk, thickened with […]
Introduction: Kafe Tik Doh Ko is Cambodia's everyday iced coffee, brewed strong and dark, often with a hint of added flavouring such as sesame or corn during roasting, then sweetened generously with condensed milk over ice. Cultural Background: Kafe Tik Doh Ko is Cambodia's everyday iced coffee, brewed strong and dark, often with a hint […]
Introduction: Prahok, a pungent fermented fish paste, is often called the soul of Khmer cooking, used in small amounts across the cuisine to deepen savoury dishes. Cultural Background: Prahok, a pungent fermented fish paste, is often called the soul of Khmer cooking, used in small amounts across the cuisine to deepen savoury dishes. Prahok Ktis […]
Introduction: Trosak Ktis is a cooling side dish of sliced cucumber dressed in a lightly sweetened coconut and roasted peanut sauce, served alongside richer grilled and curried mains to balance the meal. Cultural Background: Trosak Ktis is a cooling side dish of sliced cucumber dressed in a lightly sweetened coconut and roasted peanut sauce, served […]
Introduction: Widely regarded as Cambodia's national dish, Nom Banh Chok is fresh fermented rice noodles topped with a fragrant green fish-and-kroeung gravy and a generous pile of raw and blanched vegetables. Cultural Background: Widely regarded as Cambodia's national dish, Nom Banh Chok is fresh fermented rice noodles topped with a fragrant green fish-and-kroeung gravy and […]