Introduction: Pumpkin, grown widely across Swazi homesteads, is often simply roasted or boiled and topped with crushed peanuts and a touch of sugar — a side dish that balances sweet and savoury and makes good use of an abundant, easily stored crop through the cooler months. Cultural Background: Pumpkin, grown widely across Swazi homesteads, is […]
Introduction: Sidvudvu is a comforting pumpkin soup made when pumpkins ripen in the cooler months, often thickened with a little maize meal and enriched with milk. Cultural Background: Sidvudvu is a comforting pumpkin soup made when pumpkins ripen in the cooler months, often thickened with a little maize meal and enriched with milk. It's the […]
Introduction: Sishwala, a thick maize meal porridge similar to polenta, is the anchor of the Swazi plate — served at nearly every lunch alongside a protein and vegetables. Cultural Background: Sishwala, a thick maize meal porridge similar to polenta, is the anchor of the Swazi plate — served at nearly every lunch alongside a protein […]
Introduction: Pipián, a mild, delicate squash native to Central America, is sliced thin and gently cooked down with onion, tomato and cream into a comforting side dish — a quiet counterpoint to the bolder, spiced dishes it's typically served alongside.. Cultural Background: Pipián, a mild, delicate squash native to Central America, is sliced thin and […]
Introduction: Fanesca is an elaborate Holy Week (Semana Santa) soup made from twelve different grains and legumes — symbolising the twelve apostles — combined with salt cod and milk. Cultural Background: Fanesca is an elaborate Holy Week (Semana Santa) soup made from twelve different grains and legumes — symbolising the twelve apostles — combined with […]
Introduction: Considered the national dish of the Dominican Republic, sancocho is a hearty stew of multiple meats and root vegetables, traditionally made with five to seven types of meat for special gatherings. Cultural Background: Considered the national dish of the Dominican Republic, sancocho is a hearty stew of multiple meats and root vegetables, traditionally made […]
Introduction: Mbika, the pumpkin and squash seeds central to much of Congolese cooking, are roasted and salted to make a simple, satisfying appetizer eaten while other dishes are prepared. Cultural Background: Mbika, the pumpkin and squash seeds central to much of Congolese cooking, are roasted and salted to make a simple, satisfying appetizer eaten while […]
Introduction: This velvety soup is thickened with ground pumpkin seeds, a technique found throughout Central African cooking. Cultural Background: This velvety soup is thickened with ground pumpkin seeds, a technique found throughout Central African cooking. It is a nourishing starter or light meal in the DRC, often flavoured with smoked fish or greens for extra […]
Introduction: This black bean soup reflects the Dominican staple of habichuelas (beans) prepared as a comforting, simple soup rather than a thick side dish, often served on cooler evenings or as a light starter before a larger meal. Cultural Background: This black bean soup reflects the Dominican staple of habichuelas (beans) prepared as a comforting, […]
Introduction: A hearty, richly spiced one-pot stew combining salted meats, provisions and dumplings, sancoche is prepared for major Dominican celebrations, including Independence Day and Creole Day, when families and communities gather for large shared meals. Cultural Background: A hearty, richly spiced one-pot stew combining salted meats, provisions and dumplings, sancoche is prepared for major Dominican […]