Introduction: A soothing rice and chicken soup with Portuguese roots, canja is adapted across Cape Verde with local herbs and a generous hand with lime, and is often the first dish made for anyone unwell or recovering after childbirth. Cultural Background: A soothing rice and chicken soup with Portuguese roots, canja is adapted across Cape […]
Introduction: This simple but deeply loved combination of stewed red kidney beans and steamed rice is the most common midday meal in Burundi, eaten by farmers, schoolchildren and office workers alike. Cultural Background: This simple but deeply loved combination of stewed red kidney beans and steamed rice is the most common midday meal in Burundi, […]
Introduction: Riz gras, meaning 'fatty rice', is one of the most widely eaten lunch dishes across Burkina Faso, cooked in a single pot with meat, tomato, and vegetables until the rice absorbs all the savoury flavour. Cultural Background: Riz gras, meaning 'fatty rice', is one of the most widely eaten lunch dishes across Burkina Faso, […]
Introduction: A grander, more generously spiced version of everyday riz gras, this festive rice dish appears at weddings, baptisms, and national celebrations across Burkina Faso, often cooked in enormous pots to feed dozens of guests. Cultural Background: A grander, more generously spiced version of everyday riz gras, this festive rice dish appears at weddings, baptisms, […]
Introduction: Kapama is a layered winter stew combining several meats (typically pork, chicken and sausage) with sauerkraut and rice, slow-baked in a clay pot. Cultural Background: Kapama is a layered winter stew combining several meats (typically pork, chicken and sausage) with sauerkraut and rice, slow-baked in a clay pot. Traditionally prepared for Christmas and New […]
Introduction: Sarmi are pickled cabbage or grape leaves rolled around a rice and minced meat filling, slow-simmered until tender. Cultural Background: Sarmi are pickled cabbage or grape leaves rolled around a rice and minced meat filling, slow-simmered until tender. A staple of Bulgarian family lunches and essential to festive tables, especially in winter. Tips: Trim […]
Introduction: Kuih lapis, meaning 'layered cake', is a soft, chewy steamed dessert enjoyed across Brunei and the wider Malay world, prized for its striking bands of colour and its playful, peel-apart texture. Cultural Background: Kuih lapis, meaning 'layered cake', is a soft, chewy steamed dessert enjoyed across Brunei and the wider Malay world, prized for […]
Introduction: Kelupis are glutinous rice rolls made by the Bruneian Malay community, in which rice is first cooked in coconut milk and pandan before being wrapped in daun nyirik leaves and steamed until firm. Cultural Background: Kelupis are glutinous rice rolls made by the Bruneian Malay community, in which rice is first cooked in coconut […]
Introduction: Kueh Lenggang is a thin, fragrant pandan-green crepe rolled around a coconut filling, eaten across Brunei as a light breakfast or morning tea snack. Cultural Background: Kueh Lenggang is a thin, fragrant pandan-green crepe rolled around a coconut filling, eaten across Brunei as a light breakfast or morning tea snack. The name refers to […]
Introduction: Nasi Katok — 'knock rice' — began as a humble late-night takeaway sold from a small flat in Bandar Seri Begawan in the 1980s, named for customers knocking on the window to order. Cultural Background: Nasi Katok — 'knock rice' — began as a humble late-night takeaway sold from a small flat in Bandar […]