Introduction: Machanka is a rich, saucy stew of pork pieces, sausage and bacon simmered in a sour-cream-thickened gravy, and is one of the most recognisably Belarusian mains on any traditional table. Cultural Background: Machanka is a rich, saucy stew of pork pieces, sausage and bacon simmered in a sour-cream-thickened gravy, and is one of the […]
Introduction: Kolduny are potato dumplings made from a raw and cooked potato dough wrapped around a savoury minced meat filling, taking their name from an old regional word meaning something worked or shaped with care. Cultural Background: Kolduny are potato dumplings made from a raw and cooked potato dough wrapped around a savoury minced meat […]
Introduction: Beliashy are round, deep-fried buns filled with juicy seasoned minced meat, a popular grab-and-go food sold at markets, bus stations and street stalls throughout Belarus. Cultural Background: Beliashy are round, deep-fried buns filled with juicy seasoned minced meat, a popular grab-and-go food sold at markets, bus stations and street stalls throughout Belarus. Their yeasted […]
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: Barbadian pepperpot is a rich, slow-cooked meat stew traditionally simmered with cassareep or dark browning for its deep colour, and often kept going for days as a ‘perpetual stew’ with fresh meat and stock added over time — a practice inherited from Amerindian and colonial-era cooking traditions across the Caribbean. Cultural Background: Barbadian pepperpot […]
Introduction: Barbados’s best-known Saturday lunch, pudding and souse traces back to plantation-era cooking, where every part of the pig was used. Cultural Background: Barbados’s best-known Saturday lunch, pudding and souse traces back to plantation-era cooking, where every part of the pig was used. ‘Souse’ is pickled, pepper-spiked pork (traditionally head, trotters or ears) served cold […]
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: Krautfleisch is a hearty braised cabbage and pork stew found in home kitchens throughout Austria, particularly during the cooler months when cabbage is at its best. Cultural Background: Krautfleisch is a hearty braised cabbage and pork stew found in home kitchens throughout Austria, particularly during the cooler months when cabbage is at its best. […]
Introduction: Käsekrainer, a smoked pork sausage studded with melting cheese, is one of the most popular offerings at Austria’s iconic Würstelstand (sausage stands), found on street corners across Vienna and beyond. Cultural Background: Käsekrainer, a smoked pork sausage studded with melting cheese, is one of the most popular offerings at Austria’s iconic Würstelstand (sausage stands), […]
Introduction: Khorovats is Armenia’s national dish of grilled meat, most often pork, lamb or beef, marinated simply and grilled over wood or charcoal embers, always accompanied by grilled vegetables. Cultural Background: Khorovats is Armenia’s national dish of grilled meat, most often pork, lamb or beef, marinated simply and grilled over wood or charcoal embers, always […]