Cameroon – Boiled Eggs With Jinje Stew

Boiled eggs with jinje stew is a food that is being prepared for events concerning the invitations of people. It is a food mixture that talks of the culture of Bamendja’s, a rich village land in agricultural environment. Bamendja is a village locality found in the grassfields of Cameroon.

Cameroon – Mboh

The dish am about to write about today is a wonderful dish. It is usually seen as a sister or brother to Egusi pudding. This dish is groundnut pudding. It is made from groundnut. Groundnut is the main ingredient. It is usually called Mboh.

Zambia – Ifinkubala

In many countries of Africa, insects are essential not only for environmental balance but also for healthy and meal advantages. Ifinkubala the cuisine from Zambia is among the many cuisines of insects.

Mexico, Cameroon – Cheesy White Rice

In Cameroon, there are foreign restaurants owned and controlled by Cameroonians. For example, there are chines, Mexico and Nigerian restaurants in Cameroon. Today, it is about Mexican cheesy rice.

Pakistan, India, Bangladesh – Extra Crispy Mozzarella Sticks

In different countries this dish is made by different method and everyone has different taste of it. Today i am going to explain that how i made this dish in home with simple techniques.

Filipino – Lumpiang Ubod (Filipino Spring Roll)

There are many starter dishes which are a part of the Filipino cuisine. Lumpiang Ubod is one of the best to be ever served in the Philippines. It is like a spring roll which is famous all around the world but here in the Philippines it is made differently. It has the natural Philippines taste in it and all its culture as well. Lumpiang Ubod gets its name from Ubod (heart of the palm) which is edible pith extracted from the coconuts. The origin of this dish is in the city of Silay on the Negros island in Visayas. There is a dish which is quite similar to the Lumpiang Ubod and sometimes it gets mixed up with it. This dish is called Lumpiang Silay. The major difference which we can easily pick is that in Lumpiang Silay there is no side sauce. Lumpia is considered to be inherited from the Chinese spring roll. They both are similar in size and shape.

Pakistan – BAR B QUE MUTTON MALAI HANDI

This dish is a fusion of two things together. First is the bar b q flavored malai boti and next one is malai handi. “Malai” is known as cream in urdu and when meat like chicken, mutton and beef is seasoned.

Pakistan – Dum Pukht

Balochistan is a province of Pakistan. Every province, every region of Pakistan has its own tradition about clothing, their rituals and even food.
Speciality of balochistan in food is DUM PUKHT and SAJJI. Both dishes are similar somehow with some variations.

Pakistan – Mutton Biryani

The method of making biryani is very unique in which spicy gravy is made up of mutton or meat cooked separately and rice on the other hand cooked separately than layers are made of gravy and cooked rice in other pan that is put on low heat or ”dum”, by adding other complementary things

Pakistan – Keemay Bhare Matar

Matar keema is an Indian pie of the Mughal Empire. In the Indian region, this food represents special events such as holidays. Interestingly, the Mughal family has this dish in their weekly list. In the beginning, this dish was called Matar keema, but now it is called as Keema Matar.