Introduction: Fonio is one of the oldest cultivated grains in West Africa, prized in Burkina Faso for its quick cooking time and light, fluffy texture. Cultural Background: Fonio is one of the oldest cultivated grains in West Africa, prized in Burkina Faso for its quick cooking time and light, fluffy texture. This vegetable-studded version is […]
Introduction: A grander, more generously spiced version of everyday riz gras, this festive rice dish appears at weddings, baptisms, and national celebrations across Burkina Faso, often cooked in enormous pots to feed dozens of guests. Cultural Background: A grander, more generously spiced version of everyday riz gras, this festive rice dish appears at weddings, baptisms, […]
Introduction: Made using fish caught from the Nakambé and Mouhoun rivers or nearby reservoirs, this warming soup is a comforting dish in Burkinabe homes, especially during the cooler harmattan season. Cultural Background: Made using fish caught from the Nakambé and Mouhoun rivers or nearby reservoirs, this warming soup is a comforting dish in Burkinabe homes, […]
Introduction: Found at markets and family gatherings across landlocked Burkina Faso, these fish fritters make use of freshwater fish from the country's rivers and reservoirs, seasoned generously and fried until crisp. Cultural Background: Found at markets and family gatherings across landlocked Burkina Faso, these fish fritters make use of freshwater fish from the country's rivers […]
Introduction: Kyufte are flat, spiced meat patties, close cousins to kebapche, grilled or pan-fried and sold at street grills and casual eateries as a quick, satisfying meal wrapped in bread or served with fries. Cultural Background: Kyufte are flat, spiced meat patties, close cousins to kebapche, grilled or pan-fried and sold at street grills and […]
Introduction: Zelnik is a savory phyllo pie filled with cabbage or leek, traditionally prepared for name day celebrations and festive gatherings, especially in regions where a hearty vegetable pie takes the place of a meat-based centerpiece. Cultural Background: Zelnik is a savory phyllo pie filled with cabbage or leek, traditionally prepared for name day celebrations […]
Introduction: Kapama is a layered winter stew combining several meats (typically pork, chicken and sausage) with sauerkraut and rice, slow-baked in a clay pot. Cultural Background: Kapama is a layered winter stew combining several meats (typically pork, chicken and sausage) with sauerkraut and rice, slow-baked in a clay pot. Traditionally prepared for Christmas and New […]
Introduction: Bulgaria's national salad, Shopska combines ripe tomatoes, cucumbers, peppers and onion, finished with a generous grating of sirene cheese on top to resemble snow over the red-white-green colors of the Bulgarian flag. Cultural Background: Bulgaria's national salad, Shopska combines ripe tomatoes, cucumbers, peppers and onion, finished with a generous grating of sirene cheese on […]
Introduction: Sarmi are pickled cabbage or grape leaves rolled around a rice and minced meat filling, slow-simmered until tender. Cultural Background: Sarmi are pickled cabbage or grape leaves rolled around a rice and minced meat filling, slow-simmered until tender. A staple of Bulgarian family lunches and essential to festive tables, especially in winter. Tips: Trim […]
Introduction: Kavarma is a slow-cooked clay-pot stew of pork (or a pork-chicken mix) with onions, peppers and mushrooms, associated especially with the Rhodope region. Cultural Background: Kavarma is a slow-cooked clay-pot stew of pork (or a pork-chicken mix) with onions, peppers and mushrooms, associated especially with the Rhodope region. It is traditionally baked and served […]