Introduction: This colourful, richly seasoned rice dish, studded with chicken and vegetables, is prepared for major DRC celebrations such as Christmas and Independence Day, when families gather in large numbers and a generous, crowd-pleasing centrepiece is needed. Cultural Background: This colourful, richly seasoned rice dish, studded with chicken and vegetables, is prepared for major DRC […]
Introduction: With a coastline on the Gulf of Tadjoura, Djibouti has a strong tradition of fish served over fragrant spiced rice. Cultural Background: With a coastline on the Gulf of Tadjoura, Djibouti has a strong tradition of fish served over fragrant spiced rice. This everyday lunch dish reflects the country’s fishing communities and its trade […]
Introduction: Widely considered Djibouti’s national dish, skoudehkaris is a one-pot rice and lamb dish built on cardamom, cumin, cloves and cinnamon, reflecting the country’s history along historic spice trade routes and its French colonial cooking methods. Cultural Background: Widely considered Djibouti’s national dish, skoudehkaris is a one-pot rice and lamb dish built on cardamom, cumin, […]
Introduction: Bright, multi-coloured rice is a festive centrepiece for weddings and Eid gatherings across Djibouti, reflecting the influence of Arabian and Indian Ocean spiced-rice traditions. Cultural Background: Bright, multi-coloured rice is a festive centrepiece for weddings and Eid gatherings across Djibouti, reflecting the influence of Arabian and Indian Ocean spiced-rice traditions. The vivid colours symbolise […]
Introduction: Pelau is a one-pot rice dish found throughout the Eastern Caribbean, brought to Dominica through shared regional migration and trade. Cultural Background: Pelau is a one-pot rice dish found throughout the Eastern Caribbean, brought to Dominica through shared regional migration and trade. The Dominican version is built on caramelised (‘browned’) sugar for its deep […]
Introduction: Rice and pigeon peas cooked together in coconut milk is a beloved everyday side across Dominica, pairing the island’s love of coconut with the protein-rich pigeon pea, a legume well suited to the local climate. Cultural Background: Rice and pigeon peas cooked together in coconut milk is a beloved everyday side across Dominica, pairing […]
Introduction: Named ‘the Dominican flag’ for its three colors — white rice, red beans, and stewed meat — this plate is the quintessential Dominican lunch, eaten in homes and comedores across the country nearly every day. Cultural Background: Named ‘the Dominican flag’ for its three colors — white rice, red beans, and stewed meat — […]
Introduction: Locrio is the Dominican relative of paella and pilaf traditions brought by Spanish colonizers, adapted with local seasonings and ingredients. Cultural Background: Locrio is the Dominican relative of paella and pilaf traditions brought by Spanish colonizers, adapted with local seasonings and ingredients. Chicken locrio is the most common version, a one-pot rice dish infused […]
Introduction: This coconut rice with pigeon peas is especially popular in the Samaná region and during Christmas season across the country, blending African, Taino and Spanish influences into a single fragrant pot of rice. Cultural Background: This coconut rice with pigeon peas is especially popular in the Samaná region and during Christmas season across the […]
Introduction: Denmark's definitive Christmas Eve dessert, risalamande combines cold rice pudding, whipped cream, chopped almonds and a single hidden whole almond with warm cherry sauce. Cultural Background: Denmark's definitive Christmas Eve dessert, risalamande combines cold rice pudding, whipped cream, chopped almonds and a single hidden whole almond with warm cherry sauce. Finding the whole almond […]