Introduction: Made using fish caught from the Nakambé and Mouhoun rivers or nearby reservoirs, this warming soup is a comforting dish in Burkinabe homes, especially during the cooler harmattan season. Cultural Background: Made using fish caught from the Nakambé and Mouhoun rivers or nearby reservoirs, this warming soup is a comforting dish in Burkinabe homes, […]
Introduction: Bacalhoada, a baked salt cod casserole layered with potatoes, peppers and olives, reflects the deep Portuguese influence on Brazilian holiday cooking. Cultural Background: Bacalhoada, a baked salt cod casserole layered with potatoes, peppers and olives, reflects the deep Portuguese influence on Brazilian holiday cooking. It is a centrepiece dish for Easter (Semana Santa) tables […]
Introduction: Brought over through centuries of Portuguese colonisation and trade, salt cod fritters became fully Brazilianised as bolinho de bacalhau, a golden fried appetizer served at bars, bakeries and family gatherings nationwide, especially popular around Easter when salt cod consumption traditionally peaks. Cultural Background: Brought over through centuries of Portuguese colonisation and trade, salt cod […]
Introduction: Caldo verde arrived with Portuguese immigrants and has become a Brazilian staple, especially popular during the cooler months and at June festas juninas, where it is served hot in mugs alongside bonfires and folk dancing. Cultural Background: Caldo verde arrived with Portuguese immigrants and has become a Brazilian staple, especially popular during the cooler […]
Introduction: Nama ya kgomo, meaning simply cow's meat, refers to the everyday beef stew found in kitchens across Botswana, cooked with tomatoes, onions and whatever vegetables are on hand. Cultural Background: Nama ya kgomo, meaning simply cow's meat, refers to the everyday beef stew found in kitchens across Botswana, cooked with tomatoes, onions and whatever […]
Introduction: Krompiruša is the humble potato-filled pita, historically the most affordable member of the pita family and a lasting symbol of resourceful Bosnian home cooking during lean times. It remains a lunchtime favourite, sold in bakeries across Sarajevo alongside its meat and cheese cousins. Cultural Background: Krompiruša is the humble potato-filled pita, historically the most […]
Introduction: Bosanski lonac is the ultimate slow-cooked comfort dish, layered meat and vegetables cooked for hours in a sealed clay pot, traditionally over embers or in a wood-fired oven. Its slow, layered method reflects a rural cooking style built around patience and shared family meals. Cultural Background: Bosanski lonac is the ultimate slow-cooked comfort dish, […]
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: Marraqueta is Bolivia's everyday bread, baked fresh daily and bought still warm from neighbourhood bakeries each morning. Cultural Background: Marraqueta is Bolivia's everyday bread, baked fresh daily and bought still warm from neighbourhood bakeries each morning. Distinguished by its crisp crust and light, airy crumb, it is the base for countless Bolivian sandwiches and […]
Introduction: Papa rellena — mashed potato formed around a savoury filling and deep-fried — is found across the Andes, with Bolivia's version distinguished by its use of local chilli pastes and olives in the beef filling. Cultural Background: Papa rellena — mashed potato formed around a savoury filling and deep-fried — is found across the […]