Introduction: Liboke is a beloved Congolese cooking method where fish (or sometimes meat) is wrapped in banana leaves with vegetables and aromatics, then steamed or grilled over an open fire. Cultural Background: Liboke is a beloved Congolese cooking method where fish (or sometimes meat) is wrapped in banana leaves with vegetables and aromatics, then steamed […]
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: A legacy of Italian and French colonial influence in the Horn of Africa, spaghetti arrived in Djibouti and was quickly given a local identity — simmered with East African spices and often served alongside grilled meat, salad and pickles. Cultural Background: A legacy of Italian and French colonial influence in the Horn of Africa, […]
Introduction: Shurba is a lighter, everyday soup reflecting the Italian culinary imprint left across the Horn of Africa, where small pasta shapes are simmered directly into a tomato-based broth alongside beef and vegetables. Cultural Background: Shurba is a lighter, everyday soup reflecting the Italian culinary imprint left across the Horn of Africa, where small pasta […]
Introduction: A simple, cooling side salad found at nearly every Djiboutian meal, reflecting both the country’s arid climate and French colonial influence on everyday table habits. Cultural Background: A simple, cooling side salad found at nearly every Djiboutian meal, reflecting both the country’s arid climate and French colonial influence on everyday table habits. It’s designed […]
Introduction: A popular light lunch across Djibouti, this tuna salad reflects the country’s coastal access to fresh and canned fish, commonly scooped up with warm sabayaad flatbread rather than eaten with cutlery. Cultural Background: A popular light lunch across Djibouti, this tuna salad reflects the country’s coastal access to fresh and canned fish, commonly scooped […]
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: Fried bakes served with seasoned saltfish is the cornerstone of a Dominican breakfast, eaten in homes across the island every weekend and often for a quick weekday start. Cultural Background: Fried bakes served with seasoned saltfish is the cornerstone of a Dominican breakfast, eaten in homes across the island every weekend and often for […]
Introduction: Ground provisions — starchy root vegetables and breadfruit grown across Dominica’s fertile interior — form the backbone of the island’s diet. Cultural Background: Ground provisions — starchy root vegetables and breadfruit grown across Dominica’s fertile interior — form the backbone of the island’s diet. Boiled and served with sautéed saltfish, this dish represents the […]