Introduction: Chifrijo, whose name blends 'chicharrón' and 'frijoles', is a layered bar-food favourite invented in Costa Rica in the late twentieth century, combining crispy fried pork, rice, beans and a fresh tomato salsa, typically scooped up with tortilla chips. Cultural Background: Chifrijo, whose name blends 'chicharrón' and 'frijoles', is a layered bar-food favourite invented in […]
Introduction: Casado, meaning 'married man', refers to the balanced combination of rice, beans, salad, plantain and a protein that make up this quintessential Costa Rican lunch plate, said to resemble the well-rounded meals a married man might expect at home. Cultural Background: Casado, meaning 'married man', refers to the balanced combination of rice, beans, salad, […]
Introduction: This light, finely diced chayote hash is a common Costa Rican side dish, showcasing the mild, watery-crisp chayote squash simmered gently with tomato and a touch of ground meat, often served as an accompaniment rather than a full plate. Cultural Background: This light, finely diced chayote hash is a common Costa Rican side dish, […]
Introduction: This simple, tangy cabbage slaw is the standard accompaniment to a Costa Rican Casado, offering a light, crunchy contrast to the rice, beans and fried plantain that make up the rest of the plate. Cultural Background: This simple, tangy cabbage slaw is the standard accompaniment to a Costa Rican Casado, offering a light, crunchy […]
Introduction: Ika mata is the best-known dish of the Cook Islands, a Polynesian relative of ceviche where raw fish is 'cooked' in citrus juice before being folded through fresh coconut cream and vegetables. Cultural Background: Ika mata is the best-known dish of the Cook Islands, a Polynesian relative of ceviche where raw fish is 'cooked' […]
Introduction: Young cassava leaves are pounded and slow-cooked in coconut milk with fish or octopus in this hearty Comorian lunch dish. Cultural Background: Young cassava leaves are pounded and slow-cooked in coconut milk with fish or octopus in this hearty Comorian lunch dish. Mataba shows the islands' deep reliance on both cassava, a staple crop, […]
Introduction: Boiled breadfruit, a staple crop across the Comoro Islands, is cubed and tossed with tomato, onion and a tangy lime dressing in this hearty salad, often served alongside grilled fish at family lunches. Cultural Background: Boiled breadfruit, a staple crop across the Comoro Islands, is cubed and tossed with tomato, onion and a tangy […]
Introduction: A light, fragrant fish soup built on the daily catch, flavoured with tomato, garlic and a touch of chilli. Cultural Background: A light, fragrant fish soup built on the daily catch, flavoured with tomato, garlic and a touch of chilli. It's a simple, everyday dish that reflects the islands' total dependence on the surrounding […]
Introduction: Comoros' answer to the spiced rice dishes found right around the Indian Ocean rim, pilaou layers rice with beef or chicken, whole spices and caramelised onions. Cultural Background: Comoros' answer to the spiced rice dishes found right around the Indian Ocean rim, pilaou layers rice with beef or chicken, whole spices and caramelised onions. […]
Introduction: A festive, richly spiced rice dish cooked with meat and dried fruit, bilahouri is prepared for weddings, religious feasts and other major celebrations, standing as a grander cousin to the everyday pilaou. Cultural Background: A festive, richly spiced rice dish cooked with meat and dried fruit, bilahouri is prepared for weddings, religious feasts and […]