Pakistan, India – Traditional Bhindi Gosht (Ladyfingers With Meat)

August 8, 2021/0 Comments/in Asian Cusine, Indian Cuisine, Pakistani Cuisine, World Cuisine/by Usama Tariq

Bhindi gosht is a special type of desi cuisine that originates from the Indian Subcontinent. In Pakistan, everyone knew about that dish and made it almost every home once a week. I personally liked it very much its taste and aroma are so fantastic and mouthwatering. Pakistan is the only country that has many desi dishes and their people loved them so much. Bhindi Gosht is an Urdu or Hindi language word which means ladyfingers with meat. The actual origin is undefined but from the sources of food historians, it is originated and rooted in the Indian Subcontinent around about 18th.century.

Cameroon – Cooking Monje Cabbage in the Mbassa Way With Boiled Ripe Plantains

January 26, 2021/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine Ransinyuy

Cooking is actually an art which is not given to anyone or anybody anyhow. It is to those who merit it. Cabbage being cooked by the Mbassa has the taste of fried onions. Mbassa is a village situated in the Littoral part of Cameroon beside the Wouri River which is leading to the Atlantic ocean.

Vietnam – Ca Kho To

January 5, 2021/0 Comments/in World Cuisine, Asian Cusine, Vietnamese Cuisine/by Fauzan Anandika

Tet festival is an event for celebrating the Vietnamese new year at the beginning of the spring season. As a host, they will serve you with their authentically delicious food for the guest. Vietnamese dishes use various spices and herbs to create a rich taste in their food. Like one of their dish called Ca Kho To.

South Africa – Veggies Chicken Roast

December 4, 2020/0 Comments/in World Cuisine, African Cuisine, South African Cuisine/by Tanomba Thati

South Africa as the name means it is a country found in the southern part of African continent. Broilers are the types of chicken produced at large in the country compared to natural ones.

The Maldives – Traditional Garudhiya (Fish Soup)

May 10, 2021/0 Comments/in World Cuisine, Asian Cusine, Maldivian Cuisine/by fariha saeed

Garudhiya is one of the famous and traditional dishes of Maldives. Garudhiya is a fragrant fish soup with some kind of spices and vegetables in it. This is so famous in winters. This dish is made by adding water, fish, spices, vegetables, and lemon to it. The very important part of the dish is to add lemon to it because the lemon adds a unique flavor to it.

Japan – Nikujaga (Japanese Beef Potatoes)

October 10, 2021/0 Comments/in World Cuisine, Asian Cusine, Japanese Cuisine/by zayna khan

Nikujaga is actually a stew dish and, it has two basic elements, beef, and potatoes. This dish is said to be the fusion dish of western and Japanese styles together. Nikujaga is most popular especially in Winters when served with hot soups and rice. In the 19th century, this dish was invented by a chef of the Imperial Japanese Navy. Chef Norman Van Aken used the word FUSION CUISINE. This was the first time used a word for cuisine. Japanese cuisine has a number of dishes that are formed by the impact of other cuisines especially CHINESE CUISINE and WESTERN CUISINE.

Pakistan – Special Fish Haryali Biryani

November 7, 2020/0 Comments/in World Cuisine, Asian Cusine, Pakistani Cuisine/by arbaz khan

Biryani is a rice and meat dish which is originated in Indian Subcontinent. It is made with any type of meat and special Indian spices includes garam masala, zeera (cumin seeds) etc. Fish haryali biryani is a unique type of biryani which is not cooked on daily.

Pakistan – Channy Bhature

August 30, 2024/0 Comments/in Asian Cusine, Pakistani Cuisine, World Cuisine/by finmail

The first thing that I want to describe is channy. Channy is an urdu word which means chick pea and bhature is a name of a chpatti like (poori) which we can eat with channay.

Cameroon – Riz amerounais avec le manioc and cabbage

March 21, 2021/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine Ransinyuy

Riz camerounais is a type of rice made in Cameroon with the specificities that it is locally grown and the size of the grains are big. Riz Cameroonais saw the day in order to fight the importation of other types of rice from other countries and encourage local development, creating jobs and curbing the increasing rate of poverty and famine. Originally, the cooking of this meal began in Ndop, a village under the regional capital of Bamenda.

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.