Country - Afghanistan
Cuisine Description - Afghan Cuisine is a combination of both Middle Eastern Cuisine and South Asian Cuisine. Geographically this is quite logical as Afghanistan is situated directly between the Middle East and South Asia.
The British in India were twice invaders in the nineteenth century. Afghan dynasties, in their return, have flourished and at various times extended their influence to parts of Central Asia, India, Iran and even China. From the Khuhans, to the Ghaznaid sultans, to the Durrani ruler such spheres of influence have all in turn contributed to the rich patterns of culture, cuisine and civilization on general in Afghanistan. Afghanistan was also a crossroads on the ancient Silk Routes that connected Europe with the Far East. Traders and merchants from many countries traveled there, including the famous Venetian traveler, Marco Polo. All of this traffic brought in many imported items such as Chinese tea, and the Indian spices, all of which have had a tremendous effect and influence on the Afghan Cuisine.
The people of Afghanistan are meat lovers. There is normally always a meat mill found in the home of many Afghanis to grind meat for kofta keba. They have substituted the tandoor (a kind of stove) for the local fireside to cook their Kebabs. The popular Firni pudding for dessert is served on all auspicious occasions. Some Muslims call it Sirni and cook it in different ways from most of the other regions in Afghanistan.
The diet of the Afghanis was quite different from the Indian Muslims that stormed their country when the British had colonized India. However, eventually the authentic cuisine of the Afghans died as the sprinkle of Afghans interbred with the non-Afghan Muslims.
If you are thinking of exotic dining amid fragrant aromas and spices with a mysterious lure, then you will want to experience what Afghan Cuisine has to offer.
Chalau (rice) and Korma (sauce), Kebab (Chicken or Lamb), Naun/Nan (whole meal bread) or Lawash (whole meal flat bread) are commonly included in the cuisines of Afghanistan. Excellent tea is served traditionally after a long meal with dessert, mostly Baklava (paper-thin layers of honey-soaked pastry and walnuts) or Gosh-e-feel (fried pastry in the shape of an elephant’s ear, dusted with cardamom, Sugar and pistachios.)
The Cuisines of Afghanistan are commonly placed on a cloth that is spread over a carpet. Guests are usually given an individual bowl or plate. Afghans do not use any silverware crockery. Bread is used for scooping up soft foods. Bowls of raw vegetables, plenty of fresh fruit, salads, pickles and yogurt are prominently featured in Afghani Cuisine. If you are in Afghanistan, and are a guest at an Afghani person’s home, you would most definitely be expected to enjoy huge quantities of everything, including buttermilk, or the yogurt drink which is known as Dug.
The Afghan cuisine greatly resembles Indian curries and Pakistani staples. The chief difference however is that in Afghan Cuisine you will find more vegetables being used, as well as fresh fruits and nuts. Copyright Recipes Wiki
Thursday, September 16, 2010
Albania
Country - Albania
Cuisine Description - Three great empires, throughout the centuries, have subjugated Albania. The Greeks, the Romans and eventually the Turks have obtained control over the Albanian territory. Each of them has exercised powerful influences over the Albanian culture and therefore, over Albanian cuisine.
Albanian cuisine is a mixture of the national cuisines of the surrounding countries. In time, it has accumulated concepts from both the Balkan and the Mediterranean nations. Together with the Greek and the Turkish cuisines, the cuisine of Albania is one of the most famous in the Mediterranean area. This is due to the richness of the vegetation, the multitude of spices and the great number of meat varieties. The fish, mullet and Lamb, along with oregano, olives and grapes are evidence of this fact.
A dispute appeared between the Greeks and the Albanians, as each of these nations claimed to be the creator of certain dishes. It is known that most of the foods that are in the Adriatic and Ioanian areas are believed to be Greek. The most difficult fact is that both countries use the same cooking techniques and therefore it is virtually impossible to distinguish a Greek dish from an Albanian dish, if they are based on the same recipe.
In Albania, the lunch represents the most important meal of the day. It consists of soups, main dishes that are based on meat, salads that are served along with the meat dishes and desserts. The beverage that made Albania popular at least all over Europe is the traditional brandy. Besides that, other famous Albanian beverages are raki, beer and several varieties of red and white wine. Copyright Recipes WIki
Cuisine Description - Three great empires, throughout the centuries, have subjugated Albania. The Greeks, the Romans and eventually the Turks have obtained control over the Albanian territory. Each of them has exercised powerful influences over the Albanian culture and therefore, over Albanian cuisine.
Albanian cuisine is a mixture of the national cuisines of the surrounding countries. In time, it has accumulated concepts from both the Balkan and the Mediterranean nations. Together with the Greek and the Turkish cuisines, the cuisine of Albania is one of the most famous in the Mediterranean area. This is due to the richness of the vegetation, the multitude of spices and the great number of meat varieties. The fish, mullet and Lamb, along with oregano, olives and grapes are evidence of this fact.
A dispute appeared between the Greeks and the Albanians, as each of these nations claimed to be the creator of certain dishes. It is known that most of the foods that are in the Adriatic and Ioanian areas are believed to be Greek. The most difficult fact is that both countries use the same cooking techniques and therefore it is virtually impossible to distinguish a Greek dish from an Albanian dish, if they are based on the same recipe.
In Albania, the lunch represents the most important meal of the day. It consists of soups, main dishes that are based on meat, salads that are served along with the meat dishes and desserts. The beverage that made Albania popular at least all over Europe is the traditional brandy. Besides that, other famous Albanian beverages are raki, beer and several varieties of red and white wine. Copyright Recipes WIki
Algeria
Country - Algeria
Cuisine Description - The history of Algerian cuisine starts with the ancient history of African tribes, when grains, starch food and yams were the common basis of a meal. Algerian cuisine is also known as Maghrib cuisine, representing the region north of the Sahara desert and west of the Nile, including countries like Morocco, Algeria and Tunisia. There are many similarities in these cuisines. The use of spices in ancient times as well as colonial times, was limited to rich people, or used only for big food fests. Some of the traditions are still kept from old history, influenced by Berber, Arab, Turkish, and French tastes, and can be seen in dishes like pastries and kebabs, pastas and sweets influenced by the ottomans. Spices used in ancient cuisine and still kept today are cumin, coriander, paprika, cinnamon, mint, and fennel.
In 1830, along with the French invasion of the costal areas of Algeria, along the coast the cuisine was influenced by spices and cooking methods brought by Europeans. Baguettes and Cauliflower gratin are some of the heritage French left in Algerian lands,
The cuisine of Algeria is part of the Maghrib cuisine, together with Tunisian and Moroccan cuisine. There are many regions in Algeria influenced by local populations, meals are prepared using different techniques and methods all over the country.
Most Algerian population is Muslim, so the alcoholic beverages are not a significant part of their diet, as well as Pork meat. However, goat, Lamb, Beef, Chicken and fish are often used for stews, stakes and barbeques. Copyright Recipes Wiki
Cuisine Description - The history of Algerian cuisine starts with the ancient history of African tribes, when grains, starch food and yams were the common basis of a meal. Algerian cuisine is also known as Maghrib cuisine, representing the region north of the Sahara desert and west of the Nile, including countries like Morocco, Algeria and Tunisia. There are many similarities in these cuisines. The use of spices in ancient times as well as colonial times, was limited to rich people, or used only for big food fests. Some of the traditions are still kept from old history, influenced by Berber, Arab, Turkish, and French tastes, and can be seen in dishes like pastries and kebabs, pastas and sweets influenced by the ottomans. Spices used in ancient cuisine and still kept today are cumin, coriander, paprika, cinnamon, mint, and fennel.
In 1830, along with the French invasion of the costal areas of Algeria, along the coast the cuisine was influenced by spices and cooking methods brought by Europeans. Baguettes and Cauliflower gratin are some of the heritage French left in Algerian lands,
The cuisine of Algeria is part of the Maghrib cuisine, together with Tunisian and Moroccan cuisine. There are many regions in Algeria influenced by local populations, meals are prepared using different techniques and methods all over the country.
Most Algerian population is Muslim, so the alcoholic beverages are not a significant part of their diet, as well as Pork meat. However, goat, Lamb, Beef, Chicken and fish are often used for stews, stakes and barbeques. Copyright Recipes Wiki
Andorra
Country - Andorra
Cuisine Description - The Principality of Andorra is located in South-Western Europe situated in the eastern Pyrenees Mountains. Andorra borders with France to the north and Spain to the south. Andorra was both under French and Spanish occupation until the World War II when it became independent. Andorran cuisine is mostly Catalan with French influences due to the fact that it is just between these two countries. Andorran cuisine combines the Spanish and the French cuisine with the local dishes. Because it is a mountainous country sheep’s are the most common animal raised in Andorra while the Lamb meat and sheep products are very popular in Andorran cuisine as well as Pork meat. Local dishes are heavy on pasta, meat and vegetables like potatoes, tomatoes, cabbage, and celery. Beside Lamb and Pork meat, people from Andorra also consume poultry, rabbit and Pork products like Ham, sausages. Due to the fact that the country has a large sea opening fish is also an important ingredient in Andorran cuisine.
Due to the fact that Andorra is situated between France and Spain, Andorran cuisine is mainly Catalan and it also combines with French and Italian cuisine but in a small proportion. Pasta, meat, fish and vegetables are the main ingredients for every meal. In the northern region of Andorra the French and Italian cuisine is prevailing and its main characteristics are the daily use of pasta, cheese, bread and fish; while in the southern region Catalan cuisine influences were adapted. Local dishes include the following dishes: trinxat made of Bacon, cabbage and potatoes; cunillo which is rabbit stewed in tomato sauce; xai which is actually roasted Lamb; coques are flavored flat cakes and truites de carreroles which is actually an omelet made with mushrooms. Andorran local dishes also include sausages, cheese, and a large variety of Pork and Ham dishes and a vast variety of vegetables. Copyright Recipes Wiki
Cuisine Description - The Principality of Andorra is located in South-Western Europe situated in the eastern Pyrenees Mountains. Andorra borders with France to the north and Spain to the south. Andorra was both under French and Spanish occupation until the World War II when it became independent. Andorran cuisine is mostly Catalan with French influences due to the fact that it is just between these two countries. Andorran cuisine combines the Spanish and the French cuisine with the local dishes. Because it is a mountainous country sheep’s are the most common animal raised in Andorra while the Lamb meat and sheep products are very popular in Andorran cuisine as well as Pork meat. Local dishes are heavy on pasta, meat and vegetables like potatoes, tomatoes, cabbage, and celery. Beside Lamb and Pork meat, people from Andorra also consume poultry, rabbit and Pork products like Ham, sausages. Due to the fact that the country has a large sea opening fish is also an important ingredient in Andorran cuisine.
Due to the fact that Andorra is situated between France and Spain, Andorran cuisine is mainly Catalan and it also combines with French and Italian cuisine but in a small proportion. Pasta, meat, fish and vegetables are the main ingredients for every meal. In the northern region of Andorra the French and Italian cuisine is prevailing and its main characteristics are the daily use of pasta, cheese, bread and fish; while in the southern region Catalan cuisine influences were adapted. Local dishes include the following dishes: trinxat made of Bacon, cabbage and potatoes; cunillo which is rabbit stewed in tomato sauce; xai which is actually roasted Lamb; coques are flavored flat cakes and truites de carreroles which is actually an omelet made with mushrooms. Andorran local dishes also include sausages, cheese, and a large variety of Pork and Ham dishes and a vast variety of vegetables. Copyright Recipes Wiki
Angola
Country - Angola
Cuisine Description - Angola is a large country that has eighteen provinces that are very different in terms of specific foods and cuisine. For example, the province of Bengo was the birth place for one of the most popular Angolan dishes, Kakusso while in the province of Cabinda, separated from the rest of Angola, the Congo influences affected the traditional cuisine. Another special cuisine is that found in the province of Huila, where the Buchiman tribes reside. Their food is very different from the rest of Angola and the cuisine has not changed in the last 1000 years. The waters off the coast of Naimbe province are the home of crabs and mussels, as well as many other types of sea food. That is why in this province the most used ingredient is fish. In the villages situated in Central Angola, the meals are prepared with milk, curds and whey. Many dishes consist of steamed or boiled green vegetables, peas, beans, and cereals. Starchy cassava, yams, and sweet potatoes round out a daily diet. There are four major ethnic groups in Angola and each of them has its own traditional cuisine. The Ovimbundu reside in the central highlands and south eastern parts of Angola. The Ovimbundu are traditionally farmers and therefore the main ingredients used are cassava, maize and massambala. The Kimbundu lives in and around Luanda and to the east. Their prolonged contact with Portuguese colonial rulers influenced their cuisine, making it very similar to the Portuguese cuisine. The Bakongo, are usually concentrated in the northwest, and areas adjacent to the Congo, Democratic Republic of Congo, and Cabinda Province. Some of the most popular dishes here are Doro Wat (a Chicken stew) and Nitter Kibeh (a buttery sauce). The Lunda and Chokwe occupy the northeastern sector of Angola, with branches also in Democratic Republic of Congo. Their cuisine is very similar to that in Congo, with dishes such as Muamba Nsusu and Mbika with meat. The cuisine of Angola can be called a ‘rainbow cuisine’ because it has integrated influences from India, Malaya and Europe. The food is a blend of many cultures in most regions of Angola. Copyright Recipes Wiki
Cuisine Description - Angola is a large country that has eighteen provinces that are very different in terms of specific foods and cuisine. For example, the province of Bengo was the birth place for one of the most popular Angolan dishes, Kakusso while in the province of Cabinda, separated from the rest of Angola, the Congo influences affected the traditional cuisine. Another special cuisine is that found in the province of Huila, where the Buchiman tribes reside. Their food is very different from the rest of Angola and the cuisine has not changed in the last 1000 years. The waters off the coast of Naimbe province are the home of crabs and mussels, as well as many other types of sea food. That is why in this province the most used ingredient is fish. In the villages situated in Central Angola, the meals are prepared with milk, curds and whey. Many dishes consist of steamed or boiled green vegetables, peas, beans, and cereals. Starchy cassava, yams, and sweet potatoes round out a daily diet. There are four major ethnic groups in Angola and each of them has its own traditional cuisine. The Ovimbundu reside in the central highlands and south eastern parts of Angola. The Ovimbundu are traditionally farmers and therefore the main ingredients used are cassava, maize and massambala. The Kimbundu lives in and around Luanda and to the east. Their prolonged contact with Portuguese colonial rulers influenced their cuisine, making it very similar to the Portuguese cuisine. The Bakongo, are usually concentrated in the northwest, and areas adjacent to the Congo, Democratic Republic of Congo, and Cabinda Province. Some of the most popular dishes here are Doro Wat (a Chicken stew) and Nitter Kibeh (a buttery sauce). The Lunda and Chokwe occupy the northeastern sector of Angola, with branches also in Democratic Republic of Congo. Their cuisine is very similar to that in Congo, with dishes such as Muamba Nsusu and Mbika with meat. The cuisine of Angola can be called a ‘rainbow cuisine’ because it has integrated influences from India, Malaya and Europe. The food is a blend of many cultures in most regions of Angola. Copyright Recipes Wiki
Antigua & Barbuda
Country - Antigua & Barbuda
Cuisine Description - Antigua and Barbuda is a state made of 2 separate islands, situated in the Insular Central America. There can be found numerous exotic plants on these territories, which are intensively used in the authentic Antiguan and Barbuda dishes: banana trees, sugar cane, pineapple trees, coffee and coconut trees and citrus fruits. All these aliments are the staples of a very light and exotic cuisine, which resembles to other culinary habits of the surrounding islands.
The Antiguan and Barbuda cuisine resembles to the general Caribbean one, as it includes a wide range of light meats, like fish, seafood and Chicken, which are mostly grilled or roasted. Being a fusion of numerous cultures, like Spanish, French, African, Indian and Amerindian, the Caribbean cuisine is very unique, yet complex. The recipes with the Caribbean background, like the Antigua and Barbuda cuisine include various exotic fruits and greens, combined in fresh salads or as toppings for pastas and filling for sandwiches.
There are many tourists in Antigua and Barbuda, so there are numerous dishes from both the local and international cuisine that are especially prepared for their delight. In the capital of Saint John’s, there can be found various restaurants that serve international cuisines but still, the traditional food is the most frequently consumed one. Some of the most famous dishes in the capital are the local and traditional desserts, which include a variety of tropical ice-creams and mousses or fruit tarts. Among these, there is the key lime mousse or the creole coconut tart and the chocolate torte, with an intense flavor of the local cocoa. In cities like Saint Mary and Saint Phillip, the local dishes include a wide range of fish meals, especially prepared as grilled fillets and cold meals like the cold cut plate (with roast Beef, Ham, Turkey, cheese with greens and baked bread), which are a specialty of the local cooks and chefs. Copyright Recipes Wiki
Cuisine Description - Antigua and Barbuda is a state made of 2 separate islands, situated in the Insular Central America. There can be found numerous exotic plants on these territories, which are intensively used in the authentic Antiguan and Barbuda dishes: banana trees, sugar cane, pineapple trees, coffee and coconut trees and citrus fruits. All these aliments are the staples of a very light and exotic cuisine, which resembles to other culinary habits of the surrounding islands.
The Antiguan and Barbuda cuisine resembles to the general Caribbean one, as it includes a wide range of light meats, like fish, seafood and Chicken, which are mostly grilled or roasted. Being a fusion of numerous cultures, like Spanish, French, African, Indian and Amerindian, the Caribbean cuisine is very unique, yet complex. The recipes with the Caribbean background, like the Antigua and Barbuda cuisine include various exotic fruits and greens, combined in fresh salads or as toppings for pastas and filling for sandwiches.
There are many tourists in Antigua and Barbuda, so there are numerous dishes from both the local and international cuisine that are especially prepared for their delight. In the capital of Saint John’s, there can be found various restaurants that serve international cuisines but still, the traditional food is the most frequently consumed one. Some of the most famous dishes in the capital are the local and traditional desserts, which include a variety of tropical ice-creams and mousses or fruit tarts. Among these, there is the key lime mousse or the creole coconut tart and the chocolate torte, with an intense flavor of the local cocoa. In cities like Saint Mary and Saint Phillip, the local dishes include a wide range of fish meals, especially prepared as grilled fillets and cold meals like the cold cut plate (with roast Beef, Ham, Turkey, cheese with greens and baked bread), which are a specialty of the local cooks and chefs. Copyright Recipes Wiki
Argentina
Country - Argentina
Cuisine Description - The Argentinean cuisine is defined by 2 distinctive aspects: the cultural and influences and the increased agricultural potential. Due to the fact that Argentina was not a heavily populated area, the agriculture evolved significantly. Argentina is one of world’s major food producers, as Wheat, beans, corn, maize, soybeans Beef meat and milk, an aspect which lead to a complex, healthy and rich cooking style.
The European influences, found in the Argentinean cooking combined through time, with the ones belonging to Andean culture (Quechua and Mapuche) and Amazonic one (Guarani). Beef is the main ingredient in the Argentinean traditional recipes and it is prepared in a variety of ways: fried, grilled, roasted, barbecued, stewed and as a filling for the pastries known as empanadas, also made with a corn and cheese mixture. The Spanish and the Italian influences are very much felt, due to the wide amount of immigrants. Spanish foods include the empanadas (filled dough in 2 layers), locro (a mixture of corn, beans, meat, Bacon, Onion, and gourd) and chorizos (spicy sausages). The Italian contribution to the Argentinean cuisine is significant, as there are many pizzas (pizza canchera, pizza rellena, pizza por metro and pizza a la parrilla), pastas and gnocchi (pasta dumplings with potatoes). Besides these 2 European countries, German, French, Swiss and Eastern European cuisines are also noticeable in the Argentinean cuisine.
There are 4 different cuisines in the Argentinean space: the Central (Pampean) cuisine, the Cuyo in the North-West, the North-East region and the Patagonia, or the Tierra del Fuego (Land of Fire). In Las Pampas, the meals are very much influenced by Italy and Spain: carne asada (roasted Beef), milanesas (milanesa napolitana – from Naples, Italy), calzones, pisas, focaccia xeneise, the Spanish faina (fugazza), ravioli, gnocchi, canelones, pesto dressing and sorrentinos. In the Northwest region, the common dishes include the influences of pre-Hispanic cultures, such as Andes. This is the reason why in this region, taco or the native carob bean is consumed. The region is full with agricultural products: beans, tomatoes, pumpkins, chili peppers, avocados, tamales, humitas and the exotic quinoa and kiwicha. These aliments are used for pastes (almond paste – marzipan), maize cake or stews. In the Northeast, there is a lot of yerba, used for the yerba mate, locally known as caa. Dishes mainly include rice, freshwater fish, la mandioca, tapioca (chipa and chipaca), beyu, milk puddings and fish like: surubi, pati and boga. In Patagonia, people eat Italian dishes: pisas and gnocchi, plus the local specialties like torta negra, Chubut chase, bilberry desserts, lenga and calafate sweets.
There are some meals which are eaten all throughout Argentina: dulce de leche, empanadas and the traditional drink, empanadas. Copyright Recipes Wiki
Cuisine Description - The Argentinean cuisine is defined by 2 distinctive aspects: the cultural and influences and the increased agricultural potential. Due to the fact that Argentina was not a heavily populated area, the agriculture evolved significantly. Argentina is one of world’s major food producers, as Wheat, beans, corn, maize, soybeans Beef meat and milk, an aspect which lead to a complex, healthy and rich cooking style.
The European influences, found in the Argentinean cooking combined through time, with the ones belonging to Andean culture (Quechua and Mapuche) and Amazonic one (Guarani). Beef is the main ingredient in the Argentinean traditional recipes and it is prepared in a variety of ways: fried, grilled, roasted, barbecued, stewed and as a filling for the pastries known as empanadas, also made with a corn and cheese mixture. The Spanish and the Italian influences are very much felt, due to the wide amount of immigrants. Spanish foods include the empanadas (filled dough in 2 layers), locro (a mixture of corn, beans, meat, Bacon, Onion, and gourd) and chorizos (spicy sausages). The Italian contribution to the Argentinean cuisine is significant, as there are many pizzas (pizza canchera, pizza rellena, pizza por metro and pizza a la parrilla), pastas and gnocchi (pasta dumplings with potatoes). Besides these 2 European countries, German, French, Swiss and Eastern European cuisines are also noticeable in the Argentinean cuisine.
There are 4 different cuisines in the Argentinean space: the Central (Pampean) cuisine, the Cuyo in the North-West, the North-East region and the Patagonia, or the Tierra del Fuego (Land of Fire). In Las Pampas, the meals are very much influenced by Italy and Spain: carne asada (roasted Beef), milanesas (milanesa napolitana – from Naples, Italy), calzones, pisas, focaccia xeneise, the Spanish faina (fugazza), ravioli, gnocchi, canelones, pesto dressing and sorrentinos. In the Northwest region, the common dishes include the influences of pre-Hispanic cultures, such as Andes. This is the reason why in this region, taco or the native carob bean is consumed. The region is full with agricultural products: beans, tomatoes, pumpkins, chili peppers, avocados, tamales, humitas and the exotic quinoa and kiwicha. These aliments are used for pastes (almond paste – marzipan), maize cake or stews. In the Northeast, there is a lot of yerba, used for the yerba mate, locally known as caa. Dishes mainly include rice, freshwater fish, la mandioca, tapioca (chipa and chipaca), beyu, milk puddings and fish like: surubi, pati and boga. In Patagonia, people eat Italian dishes: pisas and gnocchi, plus the local specialties like torta negra, Chubut chase, bilberry desserts, lenga and calafate sweets.
There are some meals which are eaten all throughout Argentina: dulce de leche, empanadas and the traditional drink, empanadas. Copyright Recipes Wiki
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