Introduction: This simple avocado and tomato salad reflects Colombia's abundance of high-quality avocados, particularly from the Antioquia and Tolima regions, and is a common fresh counterpoint to the country's heavier stews and fried dishes. Cultural Background: This simple avocado and tomato salad reflects Colombia's abundance of high-quality avocados, particularly from the Antioquia and Tolima regions, […]
Introduction: Lechona is a whole pig stuffed with seasoned rice, peas and its own meat, then slow-roasted for many hours until the skin is shatteringly crisp. Cultural Background: Lechona is a whole pig stuffed with seasoned rice, peas and its own meat, then slow-roasted for many hours until the skin is shatteringly crisp. Originating in […]
Introduction: Colombian empanadas are corn-dough pockets filled with a potato-and-beef mixture, fried until crackling. Cultural Background: Colombian empanadas are corn-dough pockets filled with a potato-and-beef mixture, fried until crackling. They trace back to Spanish colonial empanada traditions, adapted with local masa and criolla potatoes, and are a fixture of Colombian street food, bakeries and family […]
Introduction: Colombian tamales are cornmeal parcels filled with meat, rice and vegetables, wrapped in plantain leaves and steamed, and are a centrepiece of Christmas Eve and New Year gatherings across Colombia, traditionally made in large communal batches by extended families. Cultural Background: Colombian tamales are cornmeal parcels filled with meat, rice and vegetables, wrapped in […]
Introduction: Mondongo is a rich tripe soup thickened with root vegetables and enlivened with a wedge of lime and fresh herbs at the table. Cultural Background: Mondongo is a rich tripe soup thickened with root vegetables and enlivened with a wedge of lime and fresh herbs at the table. It has roots in Spanish tripe […]
Introduction: Congee is a soft, savoury rice porridge eaten across every region of China, prized for being gentle on the stomach and endlessly adaptable with toppings. Cultural Background: Congee is a soft, savoury rice porridge eaten across every region of China, prized for being gentle on the stomach and endlessly adaptable with toppings. It is […]
Introduction: Scallion pancakes are flaky, layered flatbreads laced with fragrant spring onion, achieved through a distinctive rolling and coiling technique that creates dozens of thin layers, a beloved street and breakfast food across China. Cultural Background: Scallion pancakes are flaky, layered flatbreads laced with fragrant spring onion, achieved through a distinctive rolling and coiling technique […]
Introduction: Bang Bang Chicken takes its name from the traditional method of pounding poached chicken with a small wooden bat (bang bang) to tenderise and shred it before dressing, a Sichuan classic balancing nutty sesame sauce with numbing chilli oil. Cultural Background: Bang Bang Chicken takes its name from the traditional method of pounding poached […]
Introduction: Spring rolls are crisp, golden rolls traditionally eaten around the Lunar New Year and Spring Festival, their shape and colour said to resemble gold bars symbolising prosperity for the year ahead. Cultural Background: Spring rolls are crisp, golden rolls traditionally eaten around the Lunar New Year and Spring Festival, their shape and colour said […]
Introduction: Wonton soup features delicate meat-filled dumplings simmered in a clear, savoury broth, a Cantonese classic served in homes and noodle shops throughout China as a light, comforting meal at any time of day. Cultural Background: Wonton soup features delicate meat-filled dumplings simmered in a clear, savoury broth, a Cantonese classic served in homes and […]