Cameroon – Njangsa Sauce and Ripe Plantains
Njangsa source is a delicious soup that is usually eating with ripe plantains in Cameroon. This source is graded amongst the best source in Cameroon like tomatoe source (stew) and Mbongo Tchobi.
Italy – Osso Bucco With Gremolata
/0 Comments/in European Cuisine, Italian Cuisine, World Cuisine/by UmerBOSSO BUCCO is an Lombardy cuisine which is an region of Italy. It is basically a cut of veal shank which is cooked inside of a Mirepoix (a type of sauce). The meaning of “Osso Bucco” is “Bone With A Hole” which refers to the center of the veal shank which has a “Marrow Hole”. OSSO BUCCO came into existence in the region of Lombardy in the 19th century.
South Africa – Chicken Biltong
/0 Comments/in World Cuisine, African Cuisine, South African Cuisine/by finmailBiltong are very famous bites in South Africa made from dried sliced meat. They are characterized by air dry with lemon, sugar, salt, pepper and other flavours to preserve taste and lower fats percent from it. It is traced from the abroads but still holds it’s value through the traditional way of drying meat for longer last.
Japan – Tonkatsu
/0 Comments/in World Cuisine, Asian Cusine, Japanese Cuisine/by zayna khanTONKATSU is a platter of few elements having much variety but the main thing is ”fried tempura pork cutlet”. In sino Japanese language this word means Pork cutlets but having more components on the plate. But star of the dish is this Pork Cutlet/ Fried pork.
Burkina Faso – Babenda
/0 Comments/in World Cuisine, African Cuisine, Burkina Faso Cuisine/by Bob HuyuWelcome to Burkina faso where the traditional taste is preserved with traditional dishes. Babenda is among the loved and respected dishes in the country. It has been prepared far more than a meal but a medicine and nutritional agent especially for men. You can’t speak about Burkina Faso cuisines without mentioning the Babenda dish.
Angola – Arroz
/0 Comments/in World Cuisine, Angola Cuisine/by mimi josephArroz is a dish of white rice, yet it has many varieties of it’s type. This white rice is of specific type, although any of the rice may do the best. In Angola we normally cerebrates with this cuisine in some kinds of preparations.
Pakistan – Fried Bitter Gourd with Onion (Karela Piyaz)
/0 Comments/in World Cuisine, Asian Cusine, Other Asian Cuisine, Pakistani Cuisine/by Usama TariqKarela piyaz means bitter gourd with onions. The aroma and fragrance of this dish are very attractiveness and mouth-watering. For being a Punjabi this dish is the special traditional dish that we can make with a mince of mutton or beef also this dish may be included in every household menu in Punjab.
Filipino – Chicken Embutido
/0 Comments/in World Cuisine, Asian Cusine, Filipino Cuisine/by hinnnaaaEmbutido is a Filipino dish which is basically a meat loaf made usually with ground pork and beef but in many cases chicken is used to make it hence calling it Chicken Embutido. It is a dish famous for a festive season like Christmas and has a lot of demand in the streets of Philippines. The origin of Embutido dates back to the start of the 15th century. At those times the Spanish people who came to the Philippines brought their own traits with them and merged them with the ways of the Filipinos. Like many dishes before it Embutido was changed drastically towards the time as the people of the Philippines wanted to add their own flavors in it. Embutido is similar to another dish of the Philippines cuisine, Morcon. They both look identical but there are different from each other.
Japan – Sashimi
/0 Comments/in World Cuisine, Asian Cusine, Japanese Cuisine, Other Asian Cuisine/by zayna khanSashimi is a Japanese cuisine dish. It is a very simple but popular dish, this is not the main course but loved by every Japanese people to enjoy it as wholemeal or the main course. Cooking is not even included in making this dish and served with the most famous MISO SOUP, or as a good bowl of rice. SASHIMI means pierced meat. Like Sashi means ”pierced” and mi means ”meat”.
Zimbabwe – Maguru Stew (Tripe)
/0 Comments/in World Cuisine, African Cuisine, Zimbabwe Cuisine/by Bob HuyuZimbabwe with Maguru stew as among the best loved traditional dishes, it is a country surrounded by Mozambique, Botswana, Zambia and South Africa. Shona people as one of the largest tribes found in the country prefer this meal, though if prepared by boiling only. This is to mean, Maguru stew hold it’s origin from the traditional ways of eating.