Pakistan, India, Bangladesh, Afghan – Maash Pulao (Lentils Rice)

November 7, 2020/0 Comments/in World Cuisine, Afghah Cuisine, Asian Cusine, Bangladeshi Cuisine, Indian Cuisine, Pakistani Cuisine/by ayesha umar

Maash pulao is one of the best and tastiest dish of Pakistan, Peshawar which is combined with spices and serve with salad, and rice. This dish is made by mixing the stock and rice with a little bit of spices.

The United States, America – Spicy Hash Brown

April 25, 2021/0 Comments/in World Cuisine, American Cuisine, European Cuisine, North American Cuisine, Other European Cuisine/by Muhammad Resh

This is a local dish of United States America and other European countries. It consists of finely chopped potatoes which we fry until it changes its color to brown. This dish is originated from United states of America. It was first discovered in 1887 in New York which is a city of America by Maria Parloa.

Pakistan – Fried Fish

May 5, 2020/0 Comments/in World Cuisine, Asian Cusine, Pakistani Cuisine/by dahiza umar

The Fried Fish has become the traditional dish in Pakistan. And in winter season the demand of fish increase in Pakistan. In winter days no celebration is completed without fish.

Korea – Soft Tofu Stew

August 15, 2021/0 Comments/in Asian Cusine, North Korean Cuisine, South Korean Cuisine, World Cuisine/by Evelyn brutz

Soft tofu stew as the name indicates stew having soft tofu as the main ingredient in this dish. This dish is also known by the other name SUNDUBU-JJIGAE. Sundubu is the word for extra soft curdle tofu and Jjigae is the Korean stew category. This is a very delicious stew in Korean cuisine and, it is also known as Spicy tofu stew because Gochujang and chili powder are added to this stew. The origin of soft tofu stew was recorded first time at Joseon Dynasty.

Pakistan – Keemy Waly Chawal (Mince Rice)

May 11, 2020/0 Comments/in Asian Cusine, Pakistani Cuisine, World Cuisine/by dazzy umar

When we talk about keema rice (mince) we come to know that it is commonly found in India and Pakistan. The word keema is taken from the Turkish language meaning minced meat.

Nigeria – Margi Special

October 21, 2020/1 Comment/in African Cuisine, Nigerian Cuisine, World Cuisine/by finmail

Nigeria is a country in Africa sharing land borders with the Republic of Benin in the west, Cameroon in the east, and Niger in the north. The dish is popular in the northeastern part of Nigeria, with an origin from the Margi tribe people who are living around riverine.

Africa – How to cook groundnuts soup

August 30, 2024/0 Comments/in African Cuisine, Other African Cuisine, World Cuisine/by finmail

First of all I am going to tell you on the nutrient of groundnut to the body for we have to know all the nutrients food contents so that we can know how to consume it and when to consume it.

Cameroon – Tikar Fried Meat With Fried Potatoes

November 14, 2020/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine Ransinyuy

Tikar is a tribe or betterstill a village found in Cameroon and some other parts of the Central African sub region. It is a large ethnic group that is well invested and organized in a cultural manner.

Mali – Jollof Rice

July 13, 2020/0 Comments/in World Cuisine, African Cuisine, Malian Cuisine/by Verdzekov Bernard

Rice is a very common meal. Common and delicious. The meal is simple also. Very simple and affordable. In my country Cameroon, when an orphanage is to be visited, rice is carried along.

The Maldives – Traditional Maroshi (Filled Chapatti)

May 1, 2021/0 Comments/in World Cuisine, Asian Cusine, Maldivian Cuisine/by fariha saeed

The most popular and the yummiest dish of the Maldives are ”MAROSHI”. Maroshi is basically a chapatti (tortilla) which is filled with smoked tuna, fresh coconut, and some spices with curry leaves. This dish is also very popular in Indonesia, Sri Lanka, and Kuwait, etc. The interesting part of the dish is all the elements of the dish are savory except coconut.

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