Nigeria – Moi-Moi
/0 Comments/in African Cuisine, Nigerian Cuisine, World Cuisine/by Verdzekov BernardMoi moi is a nice dish eating in Africa. This is common with the Nigerian people. Unlike koki beans and koki corn in Cameroon, in Nigeria it is Moi moi.
Pakistan – Traditional Palak Gosht
/0 Comments/in World Cuisine, Asian Cusine, Pakistani Cuisine/by Usama TariqPalak gosht may be a Punjabi cuisine, Palak Gosht implies Spinach Lamb, may be a scrumptious mixing of delicate juicy pieces of sheep cooked in spinach sauce.
Cameroon – Fufu Corn and Vegetable With Mudfish Soup
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Nghonnazie AnnabelFufu corn is a very common staple in Cameroon which is eaten in almost all the ten regions of Cameroon. The choice of the soup or accompaniment now differentiates the clan or the region where it is being prepared. Fufu corn and vegetable with mudfish soup is a very delicious and nutritive meal, it is believed that children from this localities who consume a lot of this meal are very healthy and strong.
Brunei – Belutak Sausage
/0 Comments/in World Cuisine, Asian Cusine, Brunei Cuisine/by Fauzan AnandikaBrunei is one of the countries in Southeast Asia, known as a small but wealthy country. Brunei has various tradition and culinary, they also have a dish use sausage as the main ingredient named Belutak. As a Muslim country, Brunei people only use the halal ingredient to prepare their dish. To make Belutak, they use beef as the sausage ingredient.
Pakistan – Pakistan Style Special Chicken Corn Soup
/0 Comments/in World Cuisine, Asian Cusine, Other Asian Cuisine, Pakistani Cuisine/by Usama TariqChicken corn soup is a special dish in Pakistan. This dish has many varieties. It is used as a snack in the winter evening, which helps you hot inside your body in the winter season.
Nigeria – Amala and Ewedu
/0 Comments/in World Cuisine, African Cuisine, Nigerian Cuisine/by Verdzekov BernardEwedu is a delicious soup mostly associated with the Yoruba people of Nigeria. This is mostly the western side of Nigeria. Ewedu is made from the leaves of a jute plant. This soup is usually garnished with caw skin (canda) and meat, red or dry meat, with pepper source.
Ghana – Tuo Zaafi
/0 Comments/in World Cuisine, African Cuisine, Ghana Cuisine/by Marko JudiaTuo Zaafi is a loved meal in Ghana, there is a secret with Ghanaian dishes, they contain a variety of mixes, including grains, herbs and vegetables, and meat. This cuisine is mainly compounded with corn, vegetable leaves (Cassava leaves) and meat.
Laos – Khao Soi
/0 Comments/in World Cuisine, Asian Cusine, Laos Cuisine/by Fauzan AnandikaWhen we talk about Southeast Asia history, we will find that this region is the center of many great kingdoms. One of them was the Lan Xang Kingdom. Khao Soi is the favorite noodle in Luang Prabang. In the Lao language, Khao means rice, and Soi means to cut. That’s why Khao Soi made from rice flour.
Japan – Nigirimeshi
/0 Comments/in World Cuisine, Asian Cusine, Japanese Cuisine/by zayna khanThis is the traditional rice dish of Japan which is simply known as rice balls. This dish has many other names according to the filling. There are different ingredients used in making this simple but with a lot of varieties in this dish. From Kamakura to the Edo period this dish is invented. Sumurai stored these rice balls into bamboo sheath and use them at the time of war.