Chilli pepper
Sichuan shrimp, jasmine rice and broccolini: the bowl that wakes you up on weeknights
Bright and slightly spicy Sichuan shrimp, hot jasmine rice and broccolini grilled and then quickly braised – this is a complete bowl that can be prepared in about thirty minutes but has enough character to really stand out from the classic weeknight dinner.
Cold Matcha Noodles: Chasoba, Pickled Cucumber Soft-Boiled Egg
Cold matcha noodles, also known as chasoba, are Japanese green tea noodles served cold with a creamy sauce of sesame, soy, rice vinegar and gochujang. In this recipe, they’re topped with pickled cucumber, a soft-boiled egg, nori, and sesame seeds. It’s a fresh, quick and nourishing dish, perfect for spring or summer. Cold matcha noodles…
Ayvalık toast: the crispy Turkish sandwich with sucuk and cheese
Ayvalık toast is a pressed Turkish sandwich from Ayvalık on the Aegean coast. It is prepared with thick toasted bread, sucuk, kaşar or tulum cheese, sausages, pickles, ketchup and mayonnaise. It is served very hot with ayran. Ayvalık toast, or Ayvalık tost in Turkish, is a hot, pressed and very crispy Turkish sandwich that originated…
Andean pastelitos: fried pastries from the Venezuelan Andes
Andean pastelitos are small Venezuelan fried pastries typical of the Andean region of the country. Their thin, crispy dough contains a generous filling of beef, rice, hard-boiled eggs, peppers, tomato, coriander and achiote, also known as annatto or onoto. Very popular in western Venezuela, especially in the states of Mérida, Táchira and Trujillo, Andean pastelitos…
Tunisian casse croûte: the tuna and harissa sandwich
The Tunisian casse croûte, or kaskrout tounsi, is a street-food sandwich filled with harissa, tuna, hard-boiled eggs, Tunisian salad, olives, chili pepper and sometimes potatoes, capers, mechouia or candied lemon. It is usually prepared in a Tunisian Italian bread, which is softer than a classic baguette. Since we had mentioned the famous Tunisian fricassee a…
Mofo sakay (anana): the recipe for Malagasy fritters with chili pepper
Mofo sakay are small Malagasy fritters with chili, crispy on the edges, soft in the center and flavored with turmeric. In Madagascar, they are one of those street-foods that are eaten hot, often as a snack, as an aperitif or to accompany a simple meal. The word “Mofo ” refers to bread or cake in…
Senegalese Soupou Kandja: Okra Sauce with Fish and Seafood
Senegalese soupou kandja, also known as kandia soup or okra sauce, is a great classic of Senegalese cuisine. It is a rich and fragrant stew, prepared with okra, red palm oil, fish, seafood, guedj, dried shrimp, nététou and herbs. This dish is instantly recognizable by its texture: okra naturally thickens the sauce and gives it…
Senegalese dibis, just like at a dibiterie: grilled lamb and onions with mustard
Dibi is a Senegalese street food dish made with grilled meat, most often lamb, cut into pieces and then served with onions, mustard and bread. Prepared in the dibiteries, this great classic of Dakar grills seduces with its smoky, tender and spicy meat. Today we’re making a delicious dibi, a quintessentially Senegalese street food made…
Thiebou Diola: The Senegalese C’est bon from Casamance
Thiebou diola, also called “C’est bon”, is a Senegalese dish from Casamance. It combines rice flavored with dried seafood such as toufa and yokhos, grilled fish, onion sauce, green bissap beugueuthie, okra, prawns and sometimes palm oil. Thiebou diola, also called “C’est bon”, is a Senegalese dish from Casamance, in the south of Senegal. Less…
Scottish haggis: traditional recipe, history, tips and secrets of a mythical dish
If there’s one dish that can sum up Scotland’s culinary soul, it’s haggis: rustic, generous, deeply rooted in history, and much tastier than it first appears. Haggis, a great classic of Scottish cuisine Scottish haggis intrigues, fascinates, sometimes confuses, but it deserves our attention. Behind its reputation as an atypical dish is actually an ancient,…
Thiéré bassi salté: Senegalese couscous with millet
Thiéré bassi salté is a generous and fragrant Senegalese couscous with millet, served with a sauce made of meat, chicken, vegetables, chickpeas, white beans, raisins and lalo, a baobab leaf powder used to bind couscous. A festive dish as much as a family dish, the thiéré occupies an important place in Senegalese cuisine. It is…