Introduction: Fritada is a beloved Andean Ecuadorian dish of pork simmered and then fried in its own rendered fat until deeply browned and crisp at the edges. Cultural Background: Fritada is a beloved Andean Ecuadorian dish of pork simmered and then fried in its own rendered fat until deeply browned and crisp at the edges. […]
Introduction: Llapingachos are pan-fried mashed potato patties stuffed with cheese, a signature Andean Ecuadorian side dish especially associated with the town of Ambato. Cultural Background: Llapingachos are pan-fried mashed potato patties stuffed with cheese, a signature Andean Ecuadorian side dish especially associated with the town of Ambato. They're a fixture alongside fritada and grilled meats, […]
Introduction: Hornado is a whole roasted pig, marinated in a garlic, cumin and beer paste and slow-roasted until the skin turns deeply crackling and the meat falls apart. Cultural Background: Hornado is a whole roasted pig, marinated in a garlic, cumin and beer paste and slow-roasted until the skin turns deeply crackling and the meat […]
Introduction: Salchipapas — fried sausage and fries topped with sauces — is one of Ecuador's most popular late-night street snacks, especially loved by students and young people in Quito and Guayaquil. Cultural Background: Salchipapas — fried sausage and fries topped with sauces — is one of Ecuador's most popular late-night street snacks, especially loved by […]
Introduction: Fanesca is an elaborate Holy Week (Semana Santa) soup made from twelve different grains and legumes — symbolising the twelve apostles — combined with salt cod and milk. Cultural Background: Fanesca is an elaborate Holy Week (Semana Santa) soup made from twelve different grains and legumes — symbolising the twelve apostles — combined with […]
Introduction: Bamia, a tomato-based okra and beef stew, is a staple weekday lunch across Egypt, prized for its tangy tomato sauce and tender okra pods, usually ladled generously over rice. Cultural Background: Bamia, a tomato-based okra and beef stew, is a staple weekday lunch across Egypt, prized for its tangy tomato sauce and tender okra […]
Introduction: One of the most common midday meals across the DRC, loso na madesu pairs fluffy white rice with a hearty red bean stew. Cultural Background: One of the most common midday meals across the DRC, loso na madesu pairs fluffy white rice with a hearty red bean stew. It’s an everyday lunch found in […]
Introduction: This lunchtime dish combines soft red beans with a silky peanut sauce, a flavour pairing beloved across Central Africa. Cultural Background: This lunchtime dish combines soft red beans with a silky peanut sauce, a flavour pairing beloved across Central Africa. In the DRC it is often eaten with a side of fufu or plain […]
Introduction: Ndakala are small dried silverfish, sun-dried and sold in markets throughout the DRC. Cultural Background: Ndakala are small dried silverfish, sun-dried and sold in markets throughout the DRC. Fried until crisp, they make a popular savoury nibble or appetizer, often set out with drinks before a meal or tossed through vegetables as a flavour […]
Introduction: This velvety soup is thickened with ground pumpkin seeds, a technique found throughout Central African cooking. Cultural Background: This velvety soup is thickened with ground pumpkin seeds, a technique found throughout Central African cooking. It is a nourishing starter or light meal in the DRC, often flavoured with smoked fish or greens for extra […]