Introduction: A thick, warming soup made from dried peas and the bone and trimmings left from a cooked ham, pea and ham soup has long been an economical English way of using every part of a joint, particularly popular in the colder months following Christmas ham dinners. Cultural Background: A thick, warming soup made from […]
Introduction: A traditional accompaniment to fish and chips, mushy peas are made from dried marrowfat peas soaked and simmered until soft, a dish with roots in northern English fish and chip shop culture stretching back well over a century. Cultural Background: A traditional accompaniment to fish and chips, mushy peas are made from dried marrowfat […]
Introduction: A rice and black-eyed pea dish associated with Bioko’s small Krio community, descendants of 19th-century Sierra Leonean and Liberian settlers who brought West African rice-and-bean traditions with them to Fernando Po (as Bioko was then known). Cultural Background: A rice and black-eyed pea dish associated with Bioko’s small Krio community, descendants of 19th-century Sierra […]
Introduction: A creamy potato and vegetable salad adopted widely across Central America, ensalada rusa appears on Salvadoran holiday tables — particularly at Christmas — served alongside roast turkey or tamales as a cool, comforting contrast.. Cultural Background: A creamy potato and vegetable salad adopted widely across Central America, ensalada rusa appears on Salvadoran holiday tables […]
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: Despite its name, ‘Russian salad’ has become thoroughly Dominican through decades of home cooking, served at nearly every family celebration alongside roast pork or sancocho. Cultural Background: Despite its name, ‘Russian salad’ has become thoroughly Dominican through decades of home cooking, served at nearly every family celebration alongside roast pork or sancocho. It shares […]
Introduction: This coconut rice with pigeon peas is especially popular in the Samaná region and during Christmas season across the country, blending African, Taino and Spanish influences into a single fragrant pot of rice. Cultural Background: This coconut rice with pigeon peas is especially popular in the Samaná region and during Christmas season across the […]
Introduction: Rice and pigeon peas cooked together in coconut milk is a beloved everyday side across Dominica, pairing the island’s love of coconut with the protein-rich pigeon pea, a legume well suited to the local climate. Cultural Background: Rice and pigeon peas cooked together in coconut milk is a beloved everyday side across Dominica, pairing […]
Introduction: Pelau is a one-pot rice dish found throughout the Eastern Caribbean, brought to Dominica through shared regional migration and trade. Cultural Background: Pelau is a one-pot rice dish found throughout the Eastern Caribbean, brought to Dominica through shared regional migration and trade. The Dominican version is built on caramelised (‘browned’) sugar for its deep […]
Introduction: A hearty winter soup built on dried yellow split peas and smoked pork, gule ærter has warmed Danish households for centuries and is especially associated with cold-weather gatherings and the run-up to Christmas. Cultural Background: A hearty winter soup built on dried yellow split peas and smoked pork, gule ærter has warmed Danish households […]