Introduction: Kpétè is a hearty, deeply savoury soup found in homes throughout central Benin, built on a base of slow-simmered meat, leafy greens and ground seeds. Cultural Background: Kpétè is a hearty, deeply savoury soup found in homes throughout central Benin, built on a base of slow-simmered meat, leafy greens and ground seeds. It is […]
Introduction: Callaloo, made from the leaves of the dasheen or amaranth plant, is one of the oldest dishes in the Caribbean, with roots stretching back to West African leafy-green cooking traditions carried across the Atlantic. Cultural Background: Callaloo, made from the leaves of the dasheen or amaranth plant, is one of the oldest dishes in […]
Introduction: Qutab is one of Azerbaijan’s most everyday dishes — a paper-thin unleavened flatbread folded over a filling and cooked dry on a saj or griddle. Cultural Background: Qutab is one of Azerbaijan’s most everyday dishes — a paper-thin unleavened flatbread folded over a filling and cooked dry on a saj or griddle. The herb […]
Introduction: Dovga is a tangy, herb-flecked yogurt soup thickened with rice, served both hot in winter and chilled in summer. Cultural Background: Dovga is a tangy, herb-flecked yogurt soup thickened with rice, served both hot in winter and chilled in summer. Its careful preparation — stirred constantly to prevent the yogurt from splitting — is […]
Introduction: Callaloo soup is a smooth, richly seasoned green soup made from the leafy callaloo plant (often dasheen or amaranth leaves), simmered with okra, coconut milk and, traditionally, a piece of salted or smoked meat for depth. Cultural Background: Callaloo soup is a smooth, richly seasoned green soup made from the leafy callaloo plant (often […]
Introduction: Pepperpot, served alongside fungee, forms the recognised national dish of Antigua and Barbuda. Cultural Background: Pepperpot, served alongside fungee, forms the recognised national dish of Antigua and Barbuda. This hearty one-pot stew traces its roots to early Amerindian cooking traditions and was later enriched by African culinary influence, evolving into a deeply savoury combination […]
Introduction: Saltfish and Chop Up is one of the most common breakfasts eaten across Antigua and Barbuda. Cultural Background: Saltfish and Chop Up is one of the most common breakfasts eaten across Antigua and Barbuda. Salted cod became a Caribbean staple centuries ago, when fish was preserved with salt to survive long sea voyages and […]
Introduction: Calulu is one of Angola’s most iconic traditional dishes, layering fresh and dried fish with sweet potato leaves (or spinach), okra, eggplant and palm oil into a deeply savoury, slow-cooked stew. Cultural Background: Calulu is one of Angola’s most iconic traditional dishes, layering fresh and dried fish with sweet potato leaves (or spinach), okra, […]