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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…
Pay Guayaba : the ultra-melting Cuban guava pie
The pay de guayaba is a Cuban guava pie, made with homemade buttery dough and a melting filling made from guava paste. Simple, fruity and very fragrant, this recipe honors one of the most emblematic ingredients of Cuban desserts: guayaba. In Cuba and in Cuban diaspora cuisine, guava is used in the form of paste,…
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 Tapalapa: the four-flour bread
Tapalapa is a traditional bread from West Africa, very popular in Senegal, Gambia and Guinea. Denser than a classic baguette, it is prepared with a mixture of flours: wheat, millet, corn and cowpeas. Its crust is crispy, its crumb is nutritious, slightly rustic, and its taste is reminiscent of country breads baked strong, with a…
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…
Peruvian Beef Empanadas: Lima-Style Meat Pies
Peruvian empanadas are savory Meat Pies filled with beef, onion, ají amarillo, garlic, cumin and sometimes hard-boiled egg, olives or raisins. They are usually baked in the oven and served with icing sugar and a squeeze of lime. We discover our “dumpling” of the country with Peruvian empanadas! As in all former Spanish colonies, empanadas…
Iranian Bamieh: Ramadan Fritters with Saffron and Rose Water
Iranian bamieh are small fried doughnuts in the shape of mini-churros, prepared with a cooked dough made from flour, butter, water, sugar and eggs. After frying, they are dipped in a syrup flavoured with saffron and rose water. Iranian bamieh are small, fried, golden, fluted doughnuts dipped in a syrup flavored with saffron and rose…
