Introduction: Selurut, also known by regional names such as celorot or jelurut, is a cone-shaped steamed sweet made from rice flour, sago, coconut milk and salt, poured into cones rolled from young coconut leaves and steamed until soft and delicately sweet. Cultural Background: Selurut, also known by regional names such as celorot or jelurut, is […]
Introduction: Nicknamed 'Kuih UFO' for its flying-saucer shape, penyaram is a much-loved Bruneian fried snack made from rice flour, coconut milk and palm sugar, a joint creation of the Bruneian Malay and Bajau communities. Cultural Background: Nicknamed 'Kuih UFO' for its flying-saucer shape, penyaram is a much-loved Bruneian fried snack made from rice flour, coconut […]
Introduction: Laksa in Brunei follows the wider Bornean tradition of a rich, coconut-spiced broth built around fresh fish or prawns, ladled over rice vermicelli. Cultural Background: Laksa in Brunei follows the wider Bornean tradition of a rich, coconut-spiced broth built around fresh fish or prawns, ladled over rice vermicelli. It differs from the tamarind-forward laksas […]
Introduction: Canja de galinha is a comforting chicken and rice soup with roots in Portuguese colonial cuisine, long regarded across Brazil as restorative food given to those recovering from illness, prepared for new mothers, or served on cold rainy days. Cultural Background: Canja de galinha is a comforting chicken and rice soup with roots in […]
Introduction: This lightly spiced, sweetened rice studded with raisins is a familiar sight at Setswana weddings and other festive occasions, served as a colourful, crowd-pleasing side alongside roasted meats such as podi or seswaa. Cultural Background: This lightly spiced, sweetened rice studded with raisins is a familiar sight at Setswana weddings and other festive occasions, […]
Introduction: A simple buttery rice pilaf accompanies countless Bosnian mains, its technique of toasting rice before simmering rooted in Ottoman culinary tradition and shared across the wider region. It is the quiet, reliable side that lets richer stews and grills take centre stage. Cultural Background: A simple buttery rice pilaf accompanies countless Bosnian mains, its […]
Introduction: Dolma in Bosnia refers to an assortment of vegetables — peppers, tomatoes and courgettes — hollowed and stuffed with a spiced meat and rice filling, a festive dish reflecting Ottoman culinary heritage and commonly prepared for Bajram and other significant family gatherings. Cultural Background: Dolma in Bosnia refers to an assortment of vegetables — […]
Introduction: Sarma, tender cabbage leaves rolled around spiced minced meat and rice, is the centrepiece of Bosnian festive tables at Bajram, Christmas and family celebrations alike, its labour-intensive preparation itself a mark of the occasion’s importance. Cultural Background: Sarma, tender cabbage leaves rolled around spiced minced meat and rice, is the centrepiece of Bosnian festive […]
Introduction: Chairo is a thick Andean soup from the La Paz highlands, built around chuño (freeze-dried potato), a preservation technique dating back to the Tiwanaku and Inca eras. Cultural Background: Chairo is a thick Andean soup from the La Paz highlands, built around chuño (freeze-dried potato), a preservation technique dating back to the Tiwanaku 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, […]