Zambia – Chibwabwa

July 7, 2020/1 Comment/in African Cuisine, World Cuisine, Zambian Cuisine/by finmail

When comes to green leaves recipe, Chibwabwa may hold it’s position as a pure traditional Zambian dish, due to the fact that it only cooked by boiling and no more. It has other varieties of ingredients but no any oil drop is found while preparing this dish.

Pakistan – Yakhni

March 12, 2021/0 Comments/in World Cuisine, Asian Cusine, Other Asian Cuisine, Pakistani Cuisine/by Muhammad Reshaeel

This dish fights against many diseases and gives warmness to the body. Pakistan in the winter season comes to 1 degree which is very cold, so in this cold weather everyone urges to get the warm temperature and Yakhni gives you the strength to fight against the low temperature.

Angola – Catatos

August 3, 2020/0 Comments/in World Cuisine, African Cuisine, Angola Cuisine/by mimi joseph

Insects are another world of benefits when considered by their nutritional content. Catatos is another cuisine from Angola that will leave you amazed, it’s all about caterpillars.

Singapore – Tau Huay

May 10, 2021/0 Comments/in World Cuisine, Asian Cusine, Singapore Cuisine/by ananya fatima

Tau Huay or Douhua is the sweet dish of Singapore which is actually like a pudding. It is a combination of different flavors. Pudding is like a cake but not in the hard form. The texture of the pudding is very smooth, silky, and satisfying.

Madagascar – Foza sy hena-kisoa (Seafood Platter)

September 4, 2020/0 Comments/in World Cuisine, African Cuisine, Madagascar Cuisine/by Marko Judia

Among the best cuisines from Madagascar is this one, being prepared with the fusion of stir-fried pork, crab, and lobster roast. All these are sea food that are largely found around Madagascar coasts and easy to get.

Hong Kong (China) – Luxury Lotus Seed Cake Paste

July 11, 2021/0 Comments/in World Cuisine, Asian Cusine, Chinese Cuisine, Hong Kong Cuisine/by shehroz gill

Lotus seeds are called the Luxury Dessert of Hong Kong. This dessert looks very silky, smooth, and caramelized. Lotus seed paste is actually used in the cupcakes of Hong Kong.

Cameroon – Okok

May 16, 2021/0 Comments/in African Cuisine, Cameroon Cusine, World Cuisine/by finmail

Okok is a meal or a traditional Cameroonian dish from the central region of Cameroon. It is mostly called “Yaoundé chop” because the people from this area adores this dish. Okok is eru leaves in the Yaoundé dialect, it thus takes its name from this vegetable bearing the name okok. To the Yaoundé people they believe that the beauty of okok has not been felt until it is served with a bottle of red wine.

Pakistan, India, Bangladesh – Cow Tail (Dum)

November 14, 2020/0 Comments/in World Cuisine, Asian Cusine, Bangladeshi Cuisine, Indian Cuisine, Other Asian Cuisine, Pakistani Cuisine/by hania ahmed

All the dish which is introduced by the Punjabi is special due to their most favorite ingredient called “ DESI GHEE”. Desi ghee is one the most special and famous ingredients which are used by all the Punjabis, they can’t be made anything without this ingredient.

The Maldives – Traditional Kulhi Boakibaa

October 10, 2021/0 Comments/in World Cuisine, Asian Cusine, Maldivian Cuisine/by fariha saeed

Kulhi Boakibaa is basically made of tuna fish and spices and this is why it is called savory dessert. This is very similar to Aluvi Boakibaa but the difference is Aluvi Boakibaa cake is made of coconut and it is sweet. This recipe was made by a famous chef of the Maldives in early times.

Burkina Faso – Sauce Gombo

September 27, 2020/0 Comments/in World Cuisine, African Cuisine, Burkina Faso Cuisine/by Bob Huyu

Sauce gombo is simply translated as Okra sauce, “gombo” means “Okra”. Although the dish is dreamed to have Okras only, it is accompanied with some varieties of seafood including cray fish or crabs and beef as meat.