Introduction: Picante de pollo is a festive, spicy chicken stew served at family celebrations, town fiestas and Sunday gatherings across highland Bolivia. Cultural Background: Picante de pollo is a festive, spicy chicken stew served at family celebrations, town fiestas and Sunday gatherings across highland Bolivia. Its name simply means 'spicy chicken', and it is typically […]
Introduction: Pique macho was created in Cochabamba in the 1970s and quickly became a symbol of hearty, shareable Bolivian food. Cultural Background: Pique macho was created in Cochabamba in the 1970s and quickly became a symbol of hearty, shareable Bolivian food. Piled onto a single large platter for the table to share, it combines fried […]
Introduction: Ezay is Bhutan’s essential chili relish, a fresh, fiery condiment served with nearly every meal. Cultural Background: Ezay is Bhutan’s essential chili relish, a fresh, fiery condiment served with nearly every meal. Made fresh daily in most households, it embodies Bhutan’s love of heat and is considered incomplete on the table without it — […]
Introduction: Kewa Datshi, potatoes simmered in melted datshi (Bhutanese farmer’s cheese) with chilies, is one of the most widely eaten lunch dishes in Bhutan. Cultural Background: Kewa Datshi, potatoes simmered in melted datshi (Bhutanese farmer’s cheese) with chilies, is one of the most widely eaten lunch dishes in Bhutan. It reflects the central role of […]
Introduction: Jasha Maru is a spicy, tomato-rich chicken stew often prepared for special occasions and honoured guests, reflecting a slightly more elevated dish than the daily cheese-based stews. Cultural Background: Jasha Maru is a spicy, tomato-rich chicken stew often prepared for special occasions and honoured guests, reflecting a slightly more elevated dish than the daily […]
Introduction: Ema Datshi, chilies simmered in melted datshi cheese, is widely regarded as Bhutan’s national dish. Cultural Background: Ema Datshi, chilies simmered in melted datshi cheese, is widely regarded as Bhutan’s national dish. It reflects two defining features of Bhutanese food culture: an exceptional tolerance for chili heat, treated as a vegetable rather than a […]
Introduction: An elevated, vegetable-laden version of everyday riz gras, this festival rendition is prepared for large family celebrations and community events, packed with extra meat, colourful vegetables and warming spices to feed a crowd. Cultural Background: An elevated, vegetable-laden version of everyday riz gras, this festival rendition is prepared for large family celebrations and community […]
Introduction: Riz gras, meaning 'fat rice', is Benin's rendition of the wider West African one-pot rice dish, simmered directly in a rich tomato and meat stock so every grain absorbs colour and flavour. Cultural Background: Riz gras, meaning 'fat rice', is Benin's rendition of the wider West African one-pot rice dish, simmered directly in a […]
Introduction: Along Benin's Atlantic coastline and around Lake Nokoué, fish soup is a daily staple, built quickly from the morning's fresh catch and a handful of aromatics. Cultural Background: Along Benin's Atlantic coastline and around Lake Nokoué, fish soup is a daily staple, built quickly from the morning's fresh catch and a handful of aromatics. […]
Introduction: A midday staple across Benin, pâte rouge pairs smooth cornmeal paste with a bright, slow-cooked tomato and pepper sauce. Cultural Background: A midday staple across Benin, pâte rouge pairs smooth cornmeal paste with a bright, slow-cooked tomato and pepper sauce. It is the kind of dish grandmothers stir over charcoal stoves, testing the paste's […]