Introduction: Ajiaco Criollo is considered Cuba's national soup, a hearty stew of multiple meats and an array of native root vegetables that historians point to as a living symbol of Cuban cultural mixing, combining Taino root crops, Spanish meats and African cooking techniques into a single pot. Cultural Background: Ajiaco Criollo is considered Cuba's national […]
Introduction: Olla de Carne is a hearty, brothy beef and root vegetable stew considered one of Costa Rica's most traditional soups, simmered slowly with a colourful array of local vegetables like yuca, chayote and plantain, often served as a Sunday family meal. Cultural Background: Olla de Carne is a hearty, brothy beef and root vegetable […]
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: Casado, meaning 'married man', refers to the balanced combination of rice, beans, salad, plantain and a protein that make up this quintessential Costa Rican lunch plate, said to resemble the well-rounded meals a married man might expect at home. Cultural Background: Casado, meaning 'married man', refers to the balanced combination of rice, beans, salad, […]
Introduction: Plátanos Maduros are ripe, sweet plantains fried until caramelised at the edges, a near-universal accompaniment to Costa Rican meals from breakfast to dinner, offering a naturally sweet counterpoint to savoury rice and bean dishes. Cultural Background: Plátanos Maduros are ripe, sweet plantains fried until caramelised at the edges, a near-universal accompaniment to Costa Rican […]
Introduction: Patacones are twice-fried green plantain rounds, flattened and crisped to a satisfying crunch, a common Costa Rican appetizer served with a smooth black bean dip, especially popular along the Caribbean and Pacific coasts. Cultural Background: Patacones are twice-fried green plantain rounds, flattened and crisped to a satisfying crunch, a common Costa Rican appetizer served […]
Introduction: Ripe plantains sliced and shallow-fried until caramelised at the edges, this simple side dish accompanies almost any Comorian main course, adding a touch of sweetness alongside spiced or savoury dishes. Cultural Background: Ripe plantains sliced and shallow-fried until caramelised at the edges, this simple side dish accompanies almost any Comorian main course, adding a […]
Introduction: Patacones are twice-fried green plantain discs, pounded flat between fryings, found across Colombia's coastal regions. Cultural Background: Patacones are twice-fried green plantain discs, pounded flat between fryings, found across Colombia's coastal regions. They accompany nearly every coastal meal and are often served as a starter with hogao, a tomato-onion sauce that is a cornerstone […]
Introduction: Sancocho is Colombia's great communal soup, a hearty hen-and-root-vegetable stew traditionally cooked outdoors over wood fire for family gatherings and weekend reunions. Cultural Background: Sancocho is Colombia's great communal soup, a hearty hen-and-root-vegetable stew traditionally cooked outdoors over wood fire for family gatherings and weekend reunions. Its roots lie in Spanish and Indigenous cooking […]
Introduction: Colombian tamales are cornmeal parcels filled with meat, rice and vegetables, wrapped in plantain leaves and steamed, and are a centrepiece of Christmas Eve and New Year gatherings across Colombia, traditionally made in large communal batches by extended families. Cultural Background: Colombian tamales are cornmeal parcels filled with meat, rice and vegetables, wrapped in […]