Pakistan – Lahori Mixed Pickles
Pickles are a dish which is most famous in Asia. Pickles have very sour taste.
Cameroon – Spaghetti
/0 Comments/in African Cuisine, Cameroon Cusine, World Cuisine/by finmailSpaghetti is a long, thin, solid, cylindrical pasta. It is one of the easiest meals to prepare yet some people don’t know how to get pass that.
Cameroon – Roasted Chicken
/0 Comments/in African Cuisine, Cameroon Cusine, World Cuisine/by Kouemo Patricia DjougwaRoasted Chicken is chicken that is totally burnt out or betterstill, it has been roasted. At times, some people prefer roasting chicken with all the feathers on it, while others prefer roasting the chicken without their feathers. Roasted Chicken is chicken that is totally burnt out or betterstill, it has been roasted. Chicken must not only be fried before it can be enjoyed. Roasting chicken can also be a good way to enjoy it. The taste of roasted or burnt chicken is the one of burnt meat. It is not like meat that has been roasted, but like meat that has been burnt. Burning chicken is very good and enjoyable as the process goes by. Still, the taste of burnt chicken taste more like burnt fowl of a bird. At times, some people prefer roasting chicken with all the feathers on it. They say when they roast chicken with their feathers, the taste of the chicken is higher and tastes more than roasting the chicken without their feathers. Others prefer roasting the chicken without their feathers. They enjoy it this way and manner. No matter how it is been done, what is important is that the chicken is being roasted. Roasting chicken is very common among the Batie inhabitants.
Pakistan – Traditional Gol Gappay
/0 Comments/in World Cuisine, Asian Cusine, Pakistani Cuisine/by shafaq azizGol gappy is a combination of crispy round papri, boiled potatoes, vegetables and imli ki chutney (tamarind dip). Gol gappa literally means ”water bread”. It is a common snack in Pakistan.
Pakistan – Traditional Kurnoo Mince Filled Wheat Wrap (Balochistan Special)
/0 Comments/in World Cuisine, Asian Cusine, Pakistani Cuisine/by shafaq azizKurnoo is a wheat wrap cooked in an open fire the wheat wrap has meat inside. This is a very unique dish in Baluchistan also in Punjab. The Smokey aroma of it attracts people.
Pakistan, India – Gajjar Ka Halwa (Carrots Dessert)
/0 Comments/in World Cuisine, Asian Cusine, Indian Cuisine, Pakistani Cuisine/by dazzy umarHalwa finds its roots in the Arabic language and it is a very dense desserts. Originally halwa was either flour based or used various nuts with sugar, milk and butter to create a sweet nutty dessert. It is commonly believed that this kind of halwa was introduced to the settlers in India through trade with the Middle East and Asia Minor during the expansion of the Mughal Empire.
Japan – Okowa (Japanese Sticky Rice)
/0 Comments/in World Cuisine, Asian Cusine, Japanese Cuisine/by zayna khanThis is Japanese-style steamed sticky rice. This special rice is cooked with vegetables and meat if you like to add on. The word OKOWA came from the Japanese word, KOWAMESHI, which means ”Hard rice”. OKOWA means in this dish like we sometimes used different varieties of rice in making this dish. However, in this dish they are not hard rice, they are cooked sticky rice
Kuwait – Traditional Maglooba (Savory Rice Cake)
/0 Comments/in World Cuisine, Asian Cusine, Kuwaiti Cuisine/by fariha saeedMaglooba is one of the delicious and famous cakes in Kuwait. This is an upside-down cake. This dish is served on special events like family gatherings, weddings, Christmas and banquets, etc. This dish available in every restaurant in Kuwait and this is also available at street vendors.
Cameroon – Pounded Coco Yams and Sauce Jeaune
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Nghonnazie Annabelounded coco yams is a meal eaten in almost all regions in Cameroon. Although eaten in almost all the regions in Cameroon, some of the villages who consider pounded coco yams as their first or best meal. All of these villages are found in the North West region.
Pakistan – Brain Masala/Bheja Fry
/0 Comments/in World Cuisine, Asian Cusine, Pakistani Cuisine/by dahiza umarThis is a special dish cooked by adding a special ingredient that is not common. The name of this dish comes from its main ingredient, BRAIN. The brain of cow, lamb, the goat, camel is usually cooked here in Pakistan. All the traditional dishes are from the time of MUGHAL EMPIRE, Royal kitchen and Indian Subcontinent. It is the ritual even now when EID-UL-AZHA is celebrated, breakfast is the masala liver and lunch would be brain masala.