Tanzania – Cassava Leaves (Kisamuv)
Ever wonder that Cassava leaves may give the best taste ever? Yeah! it’s the matter of how to make it give that ‘best taste ever!.’
Cameroon – Okereke Meat With Stewed Spaghetti
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyOkereke meat is name given to fried meat here in Cameroon, due to the fact that it is being cooked in a local manner. Instead of using ground nut in the frying process, it is being fried with the use of red oil and it is very delicious in the mouth. Okereke meat with stewed spaghetti is coming from the village of Nouni in the department of Fefe.
Pakistan – Stuffed Keema Paratha
/0 Comments/in World Cuisine, Asian Cusine, Pakistani Cuisine/by dahiza umarKeema paratha – flatbread stuffed with spicy minced meat. Paratha is the National breakfast of Pakistan. This dish is called a traditional Pakistan’s recipe which is famous and well known all over the Pakistan, especially in the province of the Punjab.
Egypt – Mahshi
/0 Comments/in World Cuisine, African Cuisine, Egyptian Cuisine/by anaa rajpootMahishi is a vegetable dish cooked with tomatoes and cumin, a soup filled with roasted meat and rice. Mahshi is an Egyptian holiday center where friends and family gather for Iftar on Sundays, especially during Ramadan. The Maheshi was one of the many ships of the Ottoman Empire that stretched from the Balkans to Lamont in Egypt during the ancient Empire. The dish was found in rice and/or meat or cabbage leaves in the Ottoman Empire.
Italy – Panna Cotta
/0 Comments/in World Cuisine, European Cuisine, Italian Cuisine/by UmerBPanna Cotta is a dessert made by boiling heavy cream and adding stuff like sugar, vanilla extract and gelatin. The best thing about this dessert is that it can be made with any flavor so there are thousands of its variations and another good factor about it is that it goes well with everything. Panna Cotta is an Italian word which when translated into English means “Cooked Cream”. Panna Cotta is said to be originated in the region of Piedmont which is near the border of France. It is said that there has been no signs of Panna cotta before 1960’s and, it was after the 2000’s in 2001 it was listed in the traditional foods of its region. There are many similar dishes like Panna Cotta.
Pakistan – Roasted Spicy Batair
/0 Comments/in World Cuisine, Asian Cusine, Pakistani Cuisine/by dahiza umarBatair is a word used for QUAIL in urdu. It is a bird usually found in northern areas of Pakistan and is legally allowed to hunt it and cook in our own traditional way.
North Korea – JeonBok-Juk
/0 Comments/in World Cuisine, Asian Cusine, North Korean Cuisine/by Evelyn brutzThis unique dish is also known as Abalone rice white porridge. It is a variety of Juke. Juke is a mixture of porridge, grains, rice cooked with simple vegetables and meat. Rice porridge is a very popular breakfast in Korea. Varieties of juk are available worldwide
Cameroon – Akra and Beans/Breakfast Cuisine
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Haman KingahIn Cameroon, along the road, you could see an aged lady that has been frying Akra for a very long time. It is like a profession for most people and a sauce of income. This helps the poor and at times the rich too. Akra is very important breakfast cuisine in Cameroon, made from white beans seeds.
Ghana – Angwa Mo
/0 Comments/in World Cuisine, African Cuisine, Ghana Cuisine/by Verdzekov BernardToday I will be writing on a traditional meal called Angwa Mo. Angwa Mo is a Ghanaian meal which means oiled rice. This is rice like any other rice. But the cooking process is so different.
Pakistan – Gajrela (Carrot and Rice Pudding )
/0 Comments/in World Cuisine, Asian Cusine, Pakistani Cuisine/by dahiza umarThis is the special dish made on occasions like wedding, festivals dinner and many special days on lunch and dinner as a sweet dish or even can be served on tea party or high ti occasion.