Introduction: Smoked fish soup draws on the fishing traditions of communities along the Ubangi River, where fish is smoked over open fires for preservation and flavour, then simmered into a warming soup with vegetables and chilli. Cultural Background: Smoked fish soup draws on the fishing traditions of communities along the Ubangi River, where fish is […]
Introduction: Gozo is a smooth, stretchy cassava dough that serves as the everyday starch at Central African lunch tables, eaten by hand and used to scoop up sauces. Cultural Background: Gozo is a smooth, stretchy cassava dough that serves as the everyday starch at Central African lunch tables, eaten by hand and used to scoop […]
Introduction: Invented in Halifax in the early 1970s by Greek immigrant restaurateurs adapting the gyro/doner concept, the donair – spiced beef on a loaf of pita-style bread with a distinctive sweet, garlicky evaporated-milk sauce – became so beloved it was declared Halifax's official food in 2015. Cultural Background: Invented in Halifax in the early 1970s […]
Introduction: Peameal bacon – lean, brined pork loin rolled in cornmeal (once historically rolled in ground yellow peas, giving the dish its name) – is a distinctly Canadian cut popularised by Toronto's St. Cultural Background: Peameal bacon – lean, brined pork loin rolled in cornmeal (once historically rolled in ground yellow peas, giving the dish […]
Introduction: Invented in 1969 by a Calgary bartender at the Calgary Inn who wanted to recreate the flavours of spaghetti alle vongole in a cocktail, the Caesar – built on Clamato juice (a tomato-clam juice blend) – has become Canada's unofficial national cocktail, with Canadians consuming more of it than any other mixed drink domestically. […]
Introduction: Kondre is a one-pot stew of unripe plantains, meat and vegetables simmered together in a rich palm oil broth. Cultural Background: Kondre is a one-pot stew of unripe plantains, meat and vegetables simmered together in a rich palm oil broth. Popular among the Bayangi and Manyu peoples of the South-West Region, it is a […]
Introduction: With avocados abundant and inexpensive across much of Cameroon, this simple, refreshing salad of ripe avocado, tomato and onion dressed with lime is a common light side at family meals and roadside grilled-meat stands, cutting through the richness of grilled fish or suya with its cool, creamy freshness. Cultural Background: With avocados abundant and […]
Introduction: This hearty salad combines boiled ripe plantain with a crushed roasted groundnut (peanut) dressing, reflecting Cameroon's deep reliance on both plantains and groundnuts as everyday staples. Cultural Background: This hearty salad combines boiled ripe plantain with a crushed roasted groundnut (peanut) dressing, reflecting Cameroon's deep reliance on both plantains and groundnuts as everyday staples. […]
Introduction: Lok Lak is a much-loved Cambodian main of cubed beef, quickly seared in a hot wok with a savoury-sweet sauce, served over crisp lettuce and tomato with a side of lime-and-pepper dipping sauce and a fried egg. Cultural Background: Lok Lak is a much-loved Cambodian main of cubed beef, quickly seared in a hot […]
Introduction: Bok L'hong, meaning 'pounded papaya,' is Cambodia's version of the green papaya salad found across mainland Southeast Asia, distinguished by its use of fermented crab or prahok alongside lime, chili and palm sugar, pounded together in a large mortar. Cultural Background: Bok L'hong, meaning 'pounded papaya,' is Cambodia's version of the green papaya salad […]