Introduction: A humble Lenten dish rooted in Cyprus's Orthodox fasting traditions, this stew pairs black-eyed peas with wild or cultivated greens. Cultural Background: A humble Lenten dish rooted in Cyprus's Orthodox fasting traditions, this stew pairs black-eyed peas with wild or cultivated greens. It reflects the island's reliance on legumes and foraged greens during periods […]
Introduction: A smooth, golden puree made from yellow split peas, fava is a common side across the Aegean and Eastern Mediterranean. Cultural Background: A smooth, golden puree made from yellow split peas, fava is a common side across the Aegean and Eastern Mediterranean. The Cypriot version is typically topped with sweet caramelised onions and a […]
Native Name: Pisa Cultural Background: Dried peas and pulses cooked down into a thick puree were a staple side across the Roman world, seasoned simply with coriander, cumin and olive oil – filling, cheap, and a common accompaniment to roasted or braised meats at every level of society. Tips: Soaking the split peas overnight cuts […]
Introduction: Tamales are the heart of Costa Rican Christmas tradition, with entire families gathering to prepare dozens or even hundreds of masa parcels filled with seasoned pork, rice and vegetables, wrapped in plantain leaves and boiled — a labour of love reserved for the December holiday season. Cultural Background: Tamales are the heart of Costa […]
Introduction: Arroz con Pollo is a comforting one-pot dish of rice cooked together with shredded chicken, vegetables and a mild achiote-tinted sauce, a common Sunday family lunch across Costa Rica reflecting the wider Latin American tradition of the dish, prepared with a distinctly Costa Rican vegetable mix and seasoning base. Cultural Background: Arroz con Pollo […]
Introduction: A cooked potato salad bound with mayonnaise and mustard, this dish reflects the Andean interior's reliance on potatoes as a dietary staple, and is a common accompaniment at family lunches and holiday tables alongside roasted meats. Cultural Background: A cooked potato salad bound with mayonnaise and mustard, this dish reflects the Andean interior's reliance […]
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: Yangzhou Fried Rice originates from the eastern city of Yangzhou and has become one of China's most exported culinary ambassadors. Cultural Background: Yangzhou Fried Rice originates from the eastern city of Yangzhou and has become one of China's most exported culinary ambassadors. It showcases the technique of stir-frying day-old rice with a colourful mix […]
Introduction: A comforting side of beans stewed in a light tomato sauce, this dish stretches a household's protein supply and pairs well with rice, boule or bread. Cultural Background: A comforting side of beans stewed in a light tomato sauce, this dish stretches a household's protein supply and pairs well with rice, boule or bread. […]
Introduction: These crisp black-eyed pea fritters are enjoyed across the Sahel as a starter or light bite, often served before a main meal or alongside afternoon tea. Cultural Background: These crisp black-eyed pea fritters are enjoyed across the Sahel as a starter or light bite, often served before a main meal or alongside afternoon tea. […]