Introduction: Despite its name, cuscuz paulista has no relation to North African couscous; it is a layered steamed cornmeal dish shaped in a ring mould, brought to São Paulo's cuisine through Indigenous and Portuguese-Brazilian cooking traditions and popularised in the 20th century as a hearty family breakfast or brunch, often served sliced and cold. Cultural […]
Introduction: Salteñas are Bolivia's most famous savoury pastry, said to have been popularised by refugees from Salta, Argentina, in the 19th century. Cultural Background: Salteñas are Bolivia's most famous savoury pastry, said to have been popularised by refugees from Salta, Argentina, in the 19th century. Filled with a juicy, slightly sweet-spicy stew of meat, potato, […]
Introduction: Chairo is a thick Andean soup from the La Paz highlands, built around chuño (freeze-dried potato), a preservation technique dating back to the Tiwanaku and Inca eras. Cultural Background: Chairo is a thick Andean soup from the La Paz highlands, built around chuño (freeze-dried potato), a preservation technique dating back to the Tiwanaku and […]
Introduction: Sopa de maní reflects Bolivia's lowland agricultural bounty, where peanuts have been cultivated for centuries. Cultural Background: Sopa de maní reflects Bolivia's lowland agricultural bounty, where peanuts have been cultivated for centuries. Creamy and mildly spiced, it's a comfort dish served across social classes, from home kitchens to formal restaurant menus in Cochabamba and […]
Introduction: Tucumanas are fried cousins of the baked salteña, sold hot from street carts, particularly popular as a mid-morning snack in La Paz and El Alto. Cultural Background: Tucumanas are fried cousins of the baked salteña, sold hot from street carts, particularly popular as a mid-morning snack in La Paz and El Alto. Their crisp, […]
Introduction: Deep-fried black-eyed pea fritters, known locally as ata, are a beloved breakfast street food sold from roadside stalls across Benin, often alongside bread or bouillie. Cultural Background: Deep-fried black-eyed pea fritters, known locally as ata, are a beloved breakfast street food sold from roadside stalls across Benin, often alongside bread or bouillie. The tradition […]
Introduction: A fixture at Belizean barbecues, church picnics and holiday spreads, this creamy potato salad reflects British colonial influence reworked with local touches like scotch bonnet heat and fresh cilantro. Cultural Background: A fixture at Belizean barbecues, church picnics and holiday spreads, this creamy potato salad reflects British colonial influence reworked with local touches like […]
Introduction: Known elsewhere as Olivier salad, this potato, egg and pickle salad bound in mayonnaise became a fixture of the Belarusian New Year table during the Soviet era and has remained one of the most beloved festive dishes in the country ever since. Cultural Background: Known elsewhere as Olivier salad, this potato, egg and pickle […]
Introduction: A hearty, warming soup built around dried split peas and salted pigtail, this dish reflects the resourceful, preserved-meat cooking that developed on Barbadian plantations, where salted pork cuts were a dependable protein through the year. Cultural Background: A hearty, warming soup built around dried split peas and salted pigtail, this dish reflects the resourceful, […]
Introduction: Peas and rice is the everyday starch side found alongside almost every main course in Barbados, made most traditionally with pigeon peas (gungo peas), coconut milk and a whole scotch bonnet pepper simmered in for fragrance rather than fire. Cultural Background: Peas and rice is the everyday starch side found alongside almost every main […]