Introduction: Plato paceño is a traditional combination platter from La Paz, bringing together corn, fava beans, potato and cheese with a slice of fried plantain — ingredients spanning the highlands and the lowlands in one plate. Cultural Background: Plato paceño is a traditional combination platter from La Paz, bringing together corn, fava beans, potato and […]
Introduction: Majadito hails from the eastern lowland department of Santa Cruz, where rice cultivation and cattle ranching define the local cuisine. Cultural Background: Majadito hails from the eastern lowland department of Santa Cruz, where rice cultivation and cattle ranching define the local cuisine. Built on charque (Bolivian dried, salted beef), the dish is a hearty, […]
Introduction: Sweet, caramelised fried plantains are one of Benin's most popular street snacks, sold hot from roadside fryers and often paired with a spicy pepper sauce or a skewer of grilled fish for a full meal on the go. Cultural Background: Sweet, caramelised fried plantains are one of Benin's most popular street snacks, sold hot […]
Introduction: Sweet, caramelised fried plantains are a near-universal side across Belize’s ethnic communities, equally at home beside stewed chicken, sere or a simple breakfast plate. Cultural Background: Sweet, caramelised fried plantains are a near-universal side across Belize’s ethnic communities, equally at home beside stewed chicken, sere or a simple breakfast plate. Ripe, blackened-skinned plantains are […]
Introduction: Boil Up is widely regarded as Belize’s ultimate comfort food: a generous one-pot plate of boiled eggs, salted fish or pig tail, root vegetables and plantain, all doused in a bright tomato-onion sauce called sere or ‘bruck down’ sauce. Cultural Background: Boil Up is widely regarded as Belize’s ultimate comfort food: a generous one-pot […]
Introduction: Along Belize’s cayes and coastal towns, conch soup is prized both as a hearty meal and, locally, as a dish believed to restore energy and vitality. Cultural Background: Along Belize’s cayes and coastal towns, conch soup is prized both as a hearty meal and, locally, as a dish believed to restore energy and vitality. […]
Introduction: Dukunu are sweet, custardy tamales made from fresh grated corn rather than dried masa, wrapped and steamed in corn husks or plantain leaf. Cultural Background: Dukunu are sweet, custardy tamales made from fresh grated corn rather than dried masa, wrapped and steamed in corn husks or plantain leaf. Sold by street vendors and made […]
Introduction: Sweet, caramelised fried plantains are a beloved side across the Caribbean, and Anguillian tables are no exception, serving them alongside savoury mains to balance rich, spiced flavours with natural sweetness. Cultural Background: Sweet, caramelised fried plantains are a beloved side across the Caribbean, and Anguillian tables are no exception, serving them alongside savoury mains […]