Introduction: Jug-jug is Barbados’s distinctive Christmas dish, made from ground pigeon peas and Guinea corn (millet) cooked down with salted meats and herbs into a dense, savoury mash. Cultural Background: Jug-jug is Barbados’s distinctive Christmas dish, made from ground pigeon peas and Guinea corn (millet) cooked down with salted meats and herbs into a dense, […]
Introduction: Sobji shorba is a light, lightly spiced mixed vegetable soup enjoyed during Bangladesh’s cooler winter months, when a wide variety of fresh vegetables are in season. Cultural Background: Sobji shorba is a light, lightly spiced mixed vegetable soup enjoyed during Bangladesh’s cooler winter months, when a wide variety of fresh vegetables are in season. […]
Introduction: Peas ‘n’ rice is the Bahamas’ signature side dish, made with pigeon peas, rice, salt pork or bacon, and a rich tomato-tinted base. Cultural Background: Peas ‘n’ rice is the Bahamas’ signature side dish, made with pigeon peas, rice, salt pork or bacon, and a rich tomato-tinted base. It appears on nearly every plate, […]
Introduction: A hearty winter soup with British colonial roots, split pea and ham hock soup became a practical way for Australian households to use up leftover Christmas ham bones, especially given Australia’s warm-weather Christmas leaves plenty of ham leftovers for winter cooking later in the year. Cultural Background: A hearty winter soup with British colonial […]
Introduction: Despite the name, this potato and vegetable salad bound in mayonnaise became a staple of Argentine tables through European immigrant communities in the 20th century and is now a fixture at picnics, holiday spreads and casual asados as a cooling counterpoint to grilled meat. Cultural Background: Despite the name, this potato and vegetable salad […]
Introduction: Seasoned rice is a fragrant, one-pot rice dish found on lunch and dinner tables across Antigua and Barbuda, cooked with aromatics, herbs and often a touch of tomato or pigeon peas for colour and flavour. Cultural Background: Seasoned rice is a fragrant, one-pot rice dish found on lunch and dinner tables across Antigua and […]
Introduction: Rice and pigeon peas is the quintessential Caribbean side dish, and Anguilla’s version is no exception — a fragrant, coconut-infused rice studded with tender pigeon peas, served alongside almost every savoury main on the island, from stewed saltfish to grilled crayfish. Cultural Background: Rice and pigeon peas is the quintessential Caribbean side dish, and […]
Introduction: Stewed saltfish is a hearty midday staple in Anguillian homes, distinct from the cold buljol served at breakfast. Cultural Background: Stewed saltfish is a hearty midday staple in Anguillian homes, distinct from the cold buljol served at breakfast. Here the fish is simmered in a tomato-based sauce with island seasonings and served hot over […]
Introduction: Caribbean pumpkin (a firm, orange-fleshed squash distinct from the Halloween variety) is a common island crop, and this thick, comforting soup is a popular Sunday starter or light lunch in Anguillian homes, often enriched with split peas for extra body and protein. Cultural Background: Caribbean pumpkin (a firm, orange-fleshed squash distinct from the Halloween […]
Introduction: This hearty bean stew, cooked in vibrant red palm oil, is a lunchtime staple across Angola. Cultural Background: This hearty bean stew, cooked in vibrant red palm oil, is a lunchtime staple across Angola. Black-eyed peas or red beans are simmered with onions, tomatoes and palm oil until rich and glossy, making a filling, […]