Zambia – Yellow Beans Roast
In this cusine we will use the yellow one (picture number 4), as they are easy to get and even preparation method it doesn’t consume a lot of time.
Pakistan – Pakory (Traditional Pakistani Street Food)
/0 Comments/in World Cuisine, Asian Cusine, Pakistani Cuisine/by finmailThis snack is actually a chickpea balls having Pakistani spices and some vegetables. Especially in Ramzan, aftari is incomplete without having pakora on the dinning table.
Zambia – Cocoa Buffer Ladu
/0 Comments/in World Cuisine, African Cuisine, Zambian Cuisine/by anaa rajpootIt is made from ground cocoa when it is cooled, then wrapped in leafy greens and slowly, depending on your cooking preference, fresh or smoked meat, fish, cream, red oil, and other It is mixed with herbs. Aquang is a special kind of coconut broth. The shops here are labeled “Taro White” or “Pink Taro” while Cameron is called “Macabo Coco” in the logo.
Thailand – Yam Pla Doo Foo
/0 Comments/in World Cuisine, Asian Cusine, Thai Cuisine/by Fauzan AnandikaThe Asian elephant has become a Thai symbol since ancient times. A country known as The Land of White Elephant makes every tourist wondering if Thailand has so many white elephants. Besides elephants, Thailand is also known for its freshwater fish. One of them is Yam Pla Dook Foo.
China, Hong Kong – Hunan Chicken
/0 Comments/in Asian Cusine, Chinese Cuisine, Hong Kong Cuisine, World Cuisine/by shehroz gillHunan chicken is a very famous Chinese Cuisine. This chicken is very tasty and full of cream. Hunan sauce is compulsory with Hunan chicken. This sauce is very spicy and also dry in texture. The dish is not only famous in China but also in SINGAPORE, MALAYSIA, INDONESIA, HONG KONG, etc. Hunan cuisine is originated in 1th of Century, Then it is modified by the people of China.
Pakistan, India, Bangladesh, Afghanistan – Qabili Palao (Pilaf)
/0 Comments/in World Cuisine, Afghah Cuisine, Asian Cusine, Bangladeshi Cuisine, Indian Cuisine, Pakistani Cuisine/by dazzy umarQabili palao is one of the most famous dishes in Pakistan. It is prepared with the meat and rice full of spices. The meaning of this dish is actually divided into words, it originated from the word “ QABIL” in Urdu which has the meaning of surefooted.
Korean – Sundubu-jjigae
/0 Comments/in World Cuisine, Asian Cusine, North Korean Cuisine, South Korean Cuisine/by Evelyn brutzThis is a Korean Soup that can be made up from Scratch. The spicy Korean Tofu soup is very popular in Korea. Sundubu-jjigae or Soondubu Jjigae are two names of the same dish, tofu stew. The main component besides seafood is TOFU. There are varieties of JJIAGE, stew dishes of Korean cuisine.
Tanzania – Wild Meat Roast
/0 Comments/in World Cuisine, African Cuisine, Tanzanian Cuisine/by Tanomba ThatiIn Tanzania there are more than 120 tribes, but today we will focus to Sukuma tribe, one of the most dispersed tribe in the country. Sukuma people are well known as Agricultural tribe at large and will always consume natural foods, wild meat being among of it.
Pakistan, India – Palak Gosht (Spinach)
/0 Comments/in World Cuisine, Asian Cusine, Indian Cuisine, Pakistani Cuisine/by reshaeel nisarPalak Gosht is the most common and favorite cuisine of people of Pakistan, India, and other Asian countries. Palak is a seasonal dish, it is mostly eaten in the winter season. In the past when spinach was first originated from Persia (Iran) it was called as aspanakh over there.
Lebanon, United Arab Emirates – Za’atar Manakeesh
/0 Comments/in World Cuisine, Asian Cusine, Lebanese Cuisine, United Arab Emirates Cuisine/by adelina aidaManakeesh is a flat crispy bread topped with different seasonings and served with different sauces and vegetables. It is like a pizza but in Arabian style. It is eaten in breakfast and also be served as a snack and even in lunch and dinners. In Lebanon, Za’atar is the must for Manakeesh. This dish, Manakeesh is originated from Lebanon but now it is famous all over the Middles East. The word Manakeesh is the Arabic word Manqushah. MANQUSHAH is formed by the word NAQUSH that means ”CRAVE OUT”. This dish is originated in the Fertile Crescent.