Barondo, Cameroon – Ekwang
The meal is also one of Cameroon special though it is a local cuisine of the Barondo people. In most restaurants in Cameroon, you will find Ekwang on the menu.
Tag Archive for: World Cuisine
JAPAN – Tempura Shrimp Recipe
/0 Comments/in World Cuisine, Asian Cusine, Japanese Cuisine/by zayna khanTempura is actually a dish mainly made from seafood, any meat like chicken, mutton, and even vegetables. This dish is very simple but also very tasty. Seafood is very common in Japanese cuisine.
Morocco – Pastilla
/0 Comments/in African Cuisine, Moroccan Cuisine, World Cuisine/by finmailHi, my name is Oussama from Morocco. In Morocco there are several local dishes, such as couscous, tagine and pastilla, with all kinds of “chicken-fish”.
Madagascar – Piri – Piri Chicken
/0 Comments/in World Cuisine, African Cuisine, Madagascar Cuisine/by Dwi SusantiMadagascar has traditional food that spread through Europe. Its name is Piri – Piri chicken, or in England, they called it Peri-peri chicken. Piri – Piri chicken tastes sour and spicy.
Cameroon – Mbagogo Fish
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Joella EveIn the case of this fish, the Mbagogo fish that is being breed up locally is very good for the human body. The specificity of this fish is that it is very sweat in the mouth as it has the taste of soft meat due to the thickness of its layers. The Mbagogo fish comes from the Mbungo town in Cameroon.
United Arab Emirates – Baklava
/0 Comments/in World Cuisine, Asian Cusine, United Arab Emirates Cuisine/by adelina aidaBaklava is a pastry dish that is layered with the nuts filled in each layer or the center of each piece. This is more like a Filo pastry. Filo is a pastry of many thin layers. This dish is originated from Ottoman Empire. The word Baklava came from the Mongolian Language, also known as BAGLABA in the Persian language. Meaning of the word Baklava is ”TO TIE UP”, ”WRAP UP”.
Somali – Cambuulo Iyo Maraq
/0 Comments/in World Cuisine, African Cuisine, Somali Cuisine/by Tanomba ThatiCambuulo Iyo Maraq is a cuisine from Somali with rice mixed with adzuki beans and a top up of tomato soup (maraq). Although is easy to prepare Cambuulo Iyo Maraq, still the meal takes some time to cook especially with adzuki beans.
Pakistan – Namkeen Gosht
/0 Comments/in Asian Cusine, Pakistani Cuisine, World Cuisine/by finmailWhen we talk about the recipe Namkeen Gosht then We come to know that the meaning of word Namkeen is salted and Gosht means Meat. Namkeen Gosht is a meat delight hailing from Khyber Pakhtunkhwa (Pakistan) and its adjoining regions are Afghanistan and Central Asia.
The United Arab Emirates – Al Kabsa
/0 Comments/in World Cuisine, Asian Cusine, United Arab Emirates Cuisine/by adelina aidaKabsa or kabsah is a rice dish in which many elements are included. This dish is from SAUDIA ARABIA and Emirati Cuisine. In GULF ARABIC, it is known as ”Makbus/ Machboos”. Kabasa means Squeeze so from this the word comes up with ”SQUEEZE ALL INGREDIENTS INTO ONE POT”.
Pakistan, India, Bangladesh – Traditional Chikar Choley (Boiled Chickpeas with Gravy)
/0 Comments/in World Cuisine, Asian Cusine, Bangladeshi Cuisine, Indian Cuisine, Pakistani Cuisine/by Usama TariqChikar cholay is an Urdu language word, the word chikar means ‘mud’ or mash, while choley or channe means chickpeas. This dish is also known as “Chikar Channe”. In Pakistan, it is common as breakfast, but desi people eat it with paratha (oily chapati), but many of these people eat it with Nan (made with sourdough). Chikar Choley is one of the famous and tasty dishes of Indian Mughlai.