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
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
Armenia
Country - Armenia
Cuisine Description - Armenia has been inhabited since antiquity. People believe that this country is the place of the biblical Garden of Eden. Its culture has survived for more than two millenniums, although it has been dominated by many nations, due to its strategic location. Among the greatest empires that once controlled Armenia, the most important were those of the Assyrians, Greeks, Romans, Arabs, Turks, Persians, Byzantines and Mongols. Also, Armenia has been a part of the Ottoman Empire and during the 20th century, part of the Transcaucasian Soviet Federated Socialist Republic. All the nations with which Armenia made contact affected its culture. The Armenian cuisine also has been influenced by these nations.
Due to the fact that Armenia is close to Georgia, and that both were included in the Transcaucasian Soviet Federated Socialist Republic, there are many cooking concepts, and even traditions that are shared by both of them.
Armenians use a great variety of ingredients in their traditional dishes. Fish, diverse types of meats and numerous sorts of fruits and vegetables, combined with also a great number of condiments, lead to the uniqueness of the Armenian cuisine, both in taste and in look. Some of the recipes, though, are typical to an entire region. For example, one of the Armenian desserts called baklava is also made in Turkey and in a great part of the Balkans.
People are proud of their national cuisine. The most important dishes are tolma, kololak, basturma, khaplama. As the Armenians eat almost everything with bread, the existence of two types of this essential item is good. Lavash and matnakash are the names of the Armenian bread varieties.
Also, Armenia is known for its beverages, that include wine, brandy, vodka and cognac. This country also features a multitude of mineral water springs. Copyright Recipes Wiki
Cuisine Description - Armenia has been inhabited since antiquity. People believe that this country is the place of the biblical Garden of Eden. Its culture has survived for more than two millenniums, although it has been dominated by many nations, due to its strategic location. Among the greatest empires that once controlled Armenia, the most important were those of the Assyrians, Greeks, Romans, Arabs, Turks, Persians, Byzantines and Mongols. Also, Armenia has been a part of the Ottoman Empire and during the 20th century, part of the Transcaucasian Soviet Federated Socialist Republic. All the nations with which Armenia made contact affected its culture. The Armenian cuisine also has been influenced by these nations.
Due to the fact that Armenia is close to Georgia, and that both were included in the Transcaucasian Soviet Federated Socialist Republic, there are many cooking concepts, and even traditions that are shared by both of them.
Armenians use a great variety of ingredients in their traditional dishes. Fish, diverse types of meats and numerous sorts of fruits and vegetables, combined with also a great number of condiments, lead to the uniqueness of the Armenian cuisine, both in taste and in look. Some of the recipes, though, are typical to an entire region. For example, one of the Armenian desserts called baklava is also made in Turkey and in a great part of the Balkans.
People are proud of their national cuisine. The most important dishes are tolma, kololak, basturma, khaplama. As the Armenians eat almost everything with bread, the existence of two types of this essential item is good. Lavash and matnakash are the names of the Armenian bread varieties.
Also, Armenia is known for its beverages, that include wine, brandy, vodka and cognac. This country also features a multitude of mineral water springs. Copyright Recipes Wiki
Wednesday, September 15, 2010
Australia
Country - Australia
Cuisine Description - The basis of Australian cuisine was established by the British and then greatly influenced by subsequent migrants: Chinese, Greek, Italian and other nationalities. Of course, an authentic Australian cuisine existed even before the arrival of the British. The Australian Aborigines were the first inhabitants on this continent and they themselves came in numerous migratory waves from the north and north west over a period which is now believed to span over 100,000 years but certainly over 40,000. Their foods were of a high nutritional quality and whenever sufficient energy was obtained through hunting and gathering, the nutrient intake was balanced and adequate. So much so, that it allowed a rich and diverse culture of art, story-telling, dance and song to develop across the 600 tribes present at the time of the British invasion.
The English influence determined the main dishes to be Sunday roasts, grilled chops, stews and other recipes made from meat, which were served with vegetables. For example, mashed potatoes, beans, carrots and peas were among the most frequent vegetable accompaniments.
Until recently, Australian cuisine was described by simplicity and freshness - a poor categorising description since it is similarly used across the Pacific Rim and North America. Chicken Maryland was one of the most difficult recipes in that period. During the last five decades, the number of the nations that affected the Australian cuisine grew, the cooking style improved and the recipes began to be more and more complex. The influences from Italy, Greece, Indonesia and China increased. Although there were many influences over the last 200 years, the Australia of modern times now has some culturally specific dishes, due to the recent commercialisation of selected indigenous ingredients, first pioneered by Vic Cherikoff and several chefs and colleagues in the 1980s. These are unique herbs, spices, fruits, nuts, extracted oils and products made from them and which cannot be found outside the country.
Seafood features largely in Australian cuisine. It is variously prepared and usually served at festivities. The most popular seafood includes coral trout, red emperor, sweetlip, barramundi, oysters, mussels, prawns (shrimp), lobsters, crabs, yabbies and other shellfish and crustaceans. Barbeques are frequent occasions, often held at the beach, backyard or other parts of the 'Great Outdoors', for family meetings, get-togethers with friends and at fundraising activities. The 'sausage sizzle' is one of the major uses of food for fundraising. Whilst it has diminished in popularity lately (due to health awareness), it is a dish made up of barbequed sausages and onions, served on white rolls or bread and usually accompanied by tomato sauce (ketchup). Kangaroo, emu and crocodile meats are three of the ingredients that make the Australian cuisine unique. These meats were used by the aborigines and now are a representative part of the national cuisine.
Some long-standing but 'unique' concoctions which have grabbed common perception as Australian are: Vegemite (a brownish yeast extract commonly spread on bread or toast), Anzac biscuits (biscuits with a high consistency of oats which originate in the World War One period, when they were sent to ANZAC soldiers fighting in Gollipoli; due to their composition they could handle the long trip in the mail from Australia) and Lamingtons (cakes made from day old sponge cake, sometimes with a filling of raspberry jam, then coated in a thin chocolate sauce and dipped in dessicated coconut). Copyright Recipes Wiki
Cuisine Description - The basis of Australian cuisine was established by the British and then greatly influenced by subsequent migrants: Chinese, Greek, Italian and other nationalities. Of course, an authentic Australian cuisine existed even before the arrival of the British. The Australian Aborigines were the first inhabitants on this continent and they themselves came in numerous migratory waves from the north and north west over a period which is now believed to span over 100,000 years but certainly over 40,000. Their foods were of a high nutritional quality and whenever sufficient energy was obtained through hunting and gathering, the nutrient intake was balanced and adequate. So much so, that it allowed a rich and diverse culture of art, story-telling, dance and song to develop across the 600 tribes present at the time of the British invasion.
The English influence determined the main dishes to be Sunday roasts, grilled chops, stews and other recipes made from meat, which were served with vegetables. For example, mashed potatoes, beans, carrots and peas were among the most frequent vegetable accompaniments.
Until recently, Australian cuisine was described by simplicity and freshness - a poor categorising description since it is similarly used across the Pacific Rim and North America. Chicken Maryland was one of the most difficult recipes in that period. During the last five decades, the number of the nations that affected the Australian cuisine grew, the cooking style improved and the recipes began to be more and more complex. The influences from Italy, Greece, Indonesia and China increased. Although there were many influences over the last 200 years, the Australia of modern times now has some culturally specific dishes, due to the recent commercialisation of selected indigenous ingredients, first pioneered by Vic Cherikoff and several chefs and colleagues in the 1980s. These are unique herbs, spices, fruits, nuts, extracted oils and products made from them and which cannot be found outside the country.
Seafood features largely in Australian cuisine. It is variously prepared and usually served at festivities. The most popular seafood includes coral trout, red emperor, sweetlip, barramundi, oysters, mussels, prawns (shrimp), lobsters, crabs, yabbies and other shellfish and crustaceans. Barbeques are frequent occasions, often held at the beach, backyard or other parts of the 'Great Outdoors', for family meetings, get-togethers with friends and at fundraising activities. The 'sausage sizzle' is one of the major uses of food for fundraising. Whilst it has diminished in popularity lately (due to health awareness), it is a dish made up of barbequed sausages and onions, served on white rolls or bread and usually accompanied by tomato sauce (ketchup). Kangaroo, emu and crocodile meats are three of the ingredients that make the Australian cuisine unique. These meats were used by the aborigines and now are a representative part of the national cuisine.
Some long-standing but 'unique' concoctions which have grabbed common perception as Australian are: Vegemite (a brownish yeast extract commonly spread on bread or toast), Anzac biscuits (biscuits with a high consistency of oats which originate in the World War One period, when they were sent to ANZAC soldiers fighting in Gollipoli; due to their composition they could handle the long trip in the mail from Australia) and Lamingtons (cakes made from day old sponge cake, sometimes with a filling of raspberry jam, then coated in a thin chocolate sauce and dipped in dessicated coconut). Copyright Recipes Wiki
Austria
Country - Austria
Cuisine Description - Nowadays, Austria only occupies a small part of the old empire. For more than six centuries, the Austrian Empire or the Habsburg Empire, as it was also named, contained parts of modern Switzerland, France, Germany, Italy, former Czechoslovakia, Hungary, former Yugoslavia, Poland, and two regions that today do not exist anymore under this name: Bohemia and Moravia. The cuisine, as all of the elements of the Austrian culture, was influenced by each of the nations that once lived on the territory of the empire. As proof of the influence stand the accents of the Austrians. Most of them speak Viennese with German accent, but there also are people that have Hungarian, Serbo-Croat, Czech, or Italian-Tyrolean accent. However, the Austrian cuisine was not affected only by the nations that lived on its territory. The countries with which the empire had relations also influenced the cooking style. Hence, the Austrian cuisine has elements that are particular to the Turkish, Swiss, Alsacian, French, Spanish, Dutch, Italian, German, Bohemian-Moravian, Hungarian, Polish, Croatian, Slovenian, Slovakian, Serbian, and Jewish cuisine. Nevertheless, the Austrian cuisine has its own original concepts which are known all over the world.
The environment also determined a specific cooking style. The mountains and the forests that take up two-thirds of the Austrian territory only allowed certain animals to be grown and certain plants to be cropped. Also, people organized hunts for moufflons, wild boars and pheasants in the forest.
The Austrians have developed a cuisine and meanwhile also developed restaurants that have a unique style. Beisel is the name of a restaurant that serves Austrian dishes and that has an Austrian feeling. Heurigers are Austrian artful taverns where people can enjoy the national cuisine, as well as the national music.
Austria is not famous only for its main dishes, but also for its wines, beer, coffee and desserts.
The nine small states in which Austria is split have different cuisines. Out of these, the Viennese cuisine is the best-known. Vienna, although is the smallest state, has the greatest density of population in the whole country. The other states have distinctive traditions influenced by the neighbor countries.
Austrian food resembles today a small federation where nine regions, or Bundeslaender, are influenced in a different way by their geography and the proximity with border countries. Austrian cuisine has sometimes German similarities while other areas reflect ties with eastern cooking or may have a Mediterranean tone with herbs and vegetables.
Tirolean dishes are rich with a tradition of trading with Italy and include the famous Speck, a very popular smoked cured ham.
Vienna’s cuisine is distinctive and international. Viennese dishes, shaped for the most influential European monarchy, have a unique elegance and adopted many international ingredients. Viennese cooking includes Wiener Schnitzel (breaded veal which has its Italian version in Milan, with the name Cotoletta alla Milanese), Parmesanschoeberlsuppe (broth with soufflé dumplings flavored with Parmigiano cheese), and of course, the famous Sacher Torte (chocolate-glazed layer cake filled with apricot jam). Copyright Recipes Wiki
Cuisine Description - Nowadays, Austria only occupies a small part of the old empire. For more than six centuries, the Austrian Empire or the Habsburg Empire, as it was also named, contained parts of modern Switzerland, France, Germany, Italy, former Czechoslovakia, Hungary, former Yugoslavia, Poland, and two regions that today do not exist anymore under this name: Bohemia and Moravia. The cuisine, as all of the elements of the Austrian culture, was influenced by each of the nations that once lived on the territory of the empire. As proof of the influence stand the accents of the Austrians. Most of them speak Viennese with German accent, but there also are people that have Hungarian, Serbo-Croat, Czech, or Italian-Tyrolean accent. However, the Austrian cuisine was not affected only by the nations that lived on its territory. The countries with which the empire had relations also influenced the cooking style. Hence, the Austrian cuisine has elements that are particular to the Turkish, Swiss, Alsacian, French, Spanish, Dutch, Italian, German, Bohemian-Moravian, Hungarian, Polish, Croatian, Slovenian, Slovakian, Serbian, and Jewish cuisine. Nevertheless, the Austrian cuisine has its own original concepts which are known all over the world.
The environment also determined a specific cooking style. The mountains and the forests that take up two-thirds of the Austrian territory only allowed certain animals to be grown and certain plants to be cropped. Also, people organized hunts for moufflons, wild boars and pheasants in the forest.
The Austrians have developed a cuisine and meanwhile also developed restaurants that have a unique style. Beisel is the name of a restaurant that serves Austrian dishes and that has an Austrian feeling. Heurigers are Austrian artful taverns where people can enjoy the national cuisine, as well as the national music.
Austria is not famous only for its main dishes, but also for its wines, beer, coffee and desserts.
The nine small states in which Austria is split have different cuisines. Out of these, the Viennese cuisine is the best-known. Vienna, although is the smallest state, has the greatest density of population in the whole country. The other states have distinctive traditions influenced by the neighbor countries.
Austrian food resembles today a small federation where nine regions, or Bundeslaender, are influenced in a different way by their geography and the proximity with border countries. Austrian cuisine has sometimes German similarities while other areas reflect ties with eastern cooking or may have a Mediterranean tone with herbs and vegetables.
Tirolean dishes are rich with a tradition of trading with Italy and include the famous Speck, a very popular smoked cured ham.
Vienna’s cuisine is distinctive and international. Viennese dishes, shaped for the most influential European monarchy, have a unique elegance and adopted many international ingredients. Viennese cooking includes Wiener Schnitzel (breaded veal which has its Italian version in Milan, with the name Cotoletta alla Milanese), Parmesanschoeberlsuppe (broth with soufflé dumplings flavored with Parmigiano cheese), and of course, the famous Sacher Torte (chocolate-glazed layer cake filled with apricot jam). Copyright Recipes Wiki
Azerbaijan
Country - Azerbaijan
Cuisine Description - Azerbaijani cuisine, throughout the centuries, has been influenced by the foods of different cultures due to political and economic processes in Azerbaijan. Still, today's Azerbaijani cuisine has distinctive and unique features. Many foods that are indigenous to the country can now be seen in the cuisines of other cultures. For the Azerbaijanis, food is an important part of the country's culture and is deeply rooted in the history, traditions and values of the nation.
Out of 11 climate zones known in the world, Azerbaijan has nine.[1] This contributes to the fertility of the land, which in its turn results in the richness of the country’s cuisine. The Caspian Sea is home to many edible species of fish, including the sturgeon, Caspian salmon (a subspecies of trout, now critically endangered), Caspian white fish (kutum), sardines, grey mullet, and others. Black caviar from the Caspian Sea is one of Azerbaijan’s best known delicacies well sought after in other parts of the world, including former Soviet countries.
Azerbaijani cuisine has over 30 kinds of soups, including those prepared from plain yogurt. There is a wide variety of kebabs and shashliks, including lamb, beef, chicken, and fish (baliq) kebabs. Sturgeon, a common fish, is normally skewered and grilled as a shashlik, being served with a tart pomegranate sauce called narsharab. The traditional condiments are salt, black pepper, sumac, and especially saffron, which is grown domestically on the Absheron Peninsula. A national dish of Azerbaijani cuisine is saffron-rice plov served with various herbs and greens, a combination totally different from Uzbek plovs. Azerbaijan has more than 40 different plov recipes. Dried fruits and walnuts are used in many dishes.
Azerbaijani cuisine is famous for an abundance of vegetables and greens used seasonally in the dishes. Fresh herbs, including mint, cilantro (coriander), dill, basil, parsley, tarragon, leeks, chives, thyme, marjoram, green onion, and watercress, are very popular and often accompany main dishes on the table.
Black tea is the national beverage, and it is drunk at the beginning of each meal before food is eaten. It is also a hospitality beverage that always welcomes guests, often accompanied by fruit preserves. Copyright Wikipedia
Cuisine Description - Azerbaijani cuisine, throughout the centuries, has been influenced by the foods of different cultures due to political and economic processes in Azerbaijan. Still, today's Azerbaijani cuisine has distinctive and unique features. Many foods that are indigenous to the country can now be seen in the cuisines of other cultures. For the Azerbaijanis, food is an important part of the country's culture and is deeply rooted in the history, traditions and values of the nation.
Out of 11 climate zones known in the world, Azerbaijan has nine.[1] This contributes to the fertility of the land, which in its turn results in the richness of the country’s cuisine. The Caspian Sea is home to many edible species of fish, including the sturgeon, Caspian salmon (a subspecies of trout, now critically endangered), Caspian white fish (kutum), sardines, grey mullet, and others. Black caviar from the Caspian Sea is one of Azerbaijan’s best known delicacies well sought after in other parts of the world, including former Soviet countries.
Azerbaijani cuisine has over 30 kinds of soups, including those prepared from plain yogurt. There is a wide variety of kebabs and shashliks, including lamb, beef, chicken, and fish (baliq) kebabs. Sturgeon, a common fish, is normally skewered and grilled as a shashlik, being served with a tart pomegranate sauce called narsharab. The traditional condiments are salt, black pepper, sumac, and especially saffron, which is grown domestically on the Absheron Peninsula. A national dish of Azerbaijani cuisine is saffron-rice plov served with various herbs and greens, a combination totally different from Uzbek plovs. Azerbaijan has more than 40 different plov recipes. Dried fruits and walnuts are used in many dishes.
Azerbaijani cuisine is famous for an abundance of vegetables and greens used seasonally in the dishes. Fresh herbs, including mint, cilantro (coriander), dill, basil, parsley, tarragon, leeks, chives, thyme, marjoram, green onion, and watercress, are very popular and often accompany main dishes on the table.
Black tea is the national beverage, and it is drunk at the beginning of each meal before food is eaten. It is also a hospitality beverage that always welcomes guests, often accompanied by fruit preserves. Copyright Wikipedia
Bahamas
Country - Bahamas
Cuisine Description - Bahamas is an archipelago which contains more than seven hundred islands, located in North Atlantic Ocean, between Florida and Haiti. It has flat coral formations with some low rounded hills. Each island has it own character, traditions and cuisine, offering you like tourist the chance to fell like in heaven. Bahamian cuisine is available roadside, beachside, and in fine-dining establishments with a multitude of international cuisine. The cuisine of The Islands of the Bahamas is in no way, insipid, it is actually piquant, delicately and exclusively flavored with local meats and produce; more than any other cuisine in the West Indies, Bahamian cooking has been influenced by the American South cuisine. Seafood is the staple of the Bahamian diet due to the fact that the islands are situated in oceanic environment. Bahamian meals are always fresh and full of flavor and in essence are very exotic plates.
Any category of international food can be found in The Islands of the Bahamas but the fish always remains the basic ingredient for a typically Bahamian meal. Conch is a great type of ocean mollusk that has rigid, white, peach-fringed meat. Doesn’t matter if u serve Conch fresh or if you serve it uncooked, Conch is always tasty and delicious. To prepare the Conch meat you have to score with a knife, and lime juice and spices are sprinkled over the meat. It can also be deep-fried which can be also called "cracked Conch", steamed, added to soups, salads and stews or made into Conch chowder and Conch fritters. The Bahamian rock lobster is a spiny assortment without claws that is served broiled, minced or used in salads. Other delicacies include boiled or baked land crabs, which can be seen, before they are cooked, running across the roads after dark.
Fresh fish as well plays a main role in the cooking of The Islands of the Bahamas; a popular brunch is boiled fish served with grits, and is frequently the most flavorful way to enjoy the taste of a fresh catch. Stew fish, prepared with celery, onions, tomatoes and various spices, is another local specialty. Many dishes are accompanied by pigeon peas and rice, served with spices, tomatoes and onions. Copyright Recipes Wiki
Cuisine Description - Bahamas is an archipelago which contains more than seven hundred islands, located in North Atlantic Ocean, between Florida and Haiti. It has flat coral formations with some low rounded hills. Each island has it own character, traditions and cuisine, offering you like tourist the chance to fell like in heaven. Bahamian cuisine is available roadside, beachside, and in fine-dining establishments with a multitude of international cuisine. The cuisine of The Islands of the Bahamas is in no way, insipid, it is actually piquant, delicately and exclusively flavored with local meats and produce; more than any other cuisine in the West Indies, Bahamian cooking has been influenced by the American South cuisine. Seafood is the staple of the Bahamian diet due to the fact that the islands are situated in oceanic environment. Bahamian meals are always fresh and full of flavor and in essence are very exotic plates.
Any category of international food can be found in The Islands of the Bahamas but the fish always remains the basic ingredient for a typically Bahamian meal. Conch is a great type of ocean mollusk that has rigid, white, peach-fringed meat. Doesn’t matter if u serve Conch fresh or if you serve it uncooked, Conch is always tasty and delicious. To prepare the Conch meat you have to score with a knife, and lime juice and spices are sprinkled over the meat. It can also be deep-fried which can be also called "cracked Conch", steamed, added to soups, salads and stews or made into Conch chowder and Conch fritters. The Bahamian rock lobster is a spiny assortment without claws that is served broiled, minced or used in salads. Other delicacies include boiled or baked land crabs, which can be seen, before they are cooked, running across the roads after dark.
Fresh fish as well plays a main role in the cooking of The Islands of the Bahamas; a popular brunch is boiled fish served with grits, and is frequently the most flavorful way to enjoy the taste of a fresh catch. Stew fish, prepared with celery, onions, tomatoes and various spices, is another local specialty. Many dishes are accompanied by pigeon peas and rice, served with spices, tomatoes and onions. Copyright Recipes Wiki
Bahrain
Country - Bahrain
Cuisine Description - Bahrain is a beautiful Islamic country formed from 33 small islands. This country is often called the “Pearl of the Gulf” because of its abundance of natural attractions and for the beauty of the “underwater world”. The culinary history of this country is a journey of discovery from the far off Dilmun era to the present days and combines perfectly both eastern and western cultures. The Bahrain cuisine is a medley of flavors and offers to those who decide to visit this country a great variety of dishes from both the traditional cuisine and international one. Due to the fact that the country’s population is manly formed with expatriates from the United States, Europe or Asia, Bahrain cuisine offers this way the opportunity of tasting dishes belonging to a large variety of nationalities. Traditional Islamic and International dishes can be served in any hotel or restaurant of this country. Also, between Bahrain and India there are great historical ties well reflected in a number of delicacies that can be served while in this magnificent country.
While in Bahrain one may find difficult choosing where to dine or what to eat. Bahrain cuisine is very complex and has a large variety of flavored dishes. Everything can be found here from the street side kebabs to the finest dishes provided by the head chef’s of the country. All the tastes can be satisfied here since there is no problem in finding sweet, sour or spicy dishes. One of the delicacies that can be served in this country is seafood. Dishes made with hammour; tourists and natives in any dining place on the islands can savor Crayfish, crap, prawns, lobster and Tuna. Many restaurants offer to the clients the opportunity of choosing from fresh seafood display what they would like to eat and everything gets to be cooked instantly. Bahrain cuisine offers a large variety of dishes usually cooked in the eastern cuisine. Chinese food is very appreciated here both by the natives and the tourists. Copyright Recipes Wiki
Cuisine Description - Bahrain is a beautiful Islamic country formed from 33 small islands. This country is often called the “Pearl of the Gulf” because of its abundance of natural attractions and for the beauty of the “underwater world”. The culinary history of this country is a journey of discovery from the far off Dilmun era to the present days and combines perfectly both eastern and western cultures. The Bahrain cuisine is a medley of flavors and offers to those who decide to visit this country a great variety of dishes from both the traditional cuisine and international one. Due to the fact that the country’s population is manly formed with expatriates from the United States, Europe or Asia, Bahrain cuisine offers this way the opportunity of tasting dishes belonging to a large variety of nationalities. Traditional Islamic and International dishes can be served in any hotel or restaurant of this country. Also, between Bahrain and India there are great historical ties well reflected in a number of delicacies that can be served while in this magnificent country.
While in Bahrain one may find difficult choosing where to dine or what to eat. Bahrain cuisine is very complex and has a large variety of flavored dishes. Everything can be found here from the street side kebabs to the finest dishes provided by the head chef’s of the country. All the tastes can be satisfied here since there is no problem in finding sweet, sour or spicy dishes. One of the delicacies that can be served in this country is seafood. Dishes made with hammour; tourists and natives in any dining place on the islands can savor Crayfish, crap, prawns, lobster and Tuna. Many restaurants offer to the clients the opportunity of choosing from fresh seafood display what they would like to eat and everything gets to be cooked instantly. Bahrain cuisine offers a large variety of dishes usually cooked in the eastern cuisine. Chinese food is very appreciated here both by the natives and the tourists. Copyright Recipes Wiki
Bangladesh
Country - Bangladesh
Cuisine Description - Bangladesh: A Muslim republic in southern Asia achieved independence in 1971. Bangladeshi cuisine is a style of food preparation that originated in Bengal: A region whose eastern part is now Bangladesh and whose western part is included in India. Its predominately Muslim population does not eat Pork, Beef is usually only eaten in special occasions with goat, Lamb and Chicken being the main livestock eaten. With its many rivers and long coastline Fish provides a major part of the diet along with rice, various leaves (phata) and a huge variety of vegetables and fish. In taste Bangladeshi cuisine tends to be salty and spicy to western tastes.
As a distinct geographical entity, Bangladeshi cuisine is no less distinct. Predominantly a wetland fish is a main source of protein. rice and dal are also staples with the Hindu- Muslim population. Expect dishes to have an assertive use of exotic flavor and fragrant spices like coriander, ginger, garlic, cumin, turmeric, cardamom, cinnamon, and chili’s. If you have ever dined at an Indian restaurant in the U.K. most likely you have already experienced Bangladesh cuisine. A Bengali sweet is a must to cool the palate after a spicy meal. Well known for its sweet, spongy, and milky temptations, which include favorites such as Rasho-gollah, kalo-jam, shandesh and so many others for you to discover. Copyright Recipes Wiki
Cuisine Description - Bangladesh: A Muslim republic in southern Asia achieved independence in 1971. Bangladeshi cuisine is a style of food preparation that originated in Bengal: A region whose eastern part is now Bangladesh and whose western part is included in India. Its predominately Muslim population does not eat Pork, Beef is usually only eaten in special occasions with goat, Lamb and Chicken being the main livestock eaten. With its many rivers and long coastline Fish provides a major part of the diet along with rice, various leaves (phata) and a huge variety of vegetables and fish. In taste Bangladeshi cuisine tends to be salty and spicy to western tastes.
As a distinct geographical entity, Bangladeshi cuisine is no less distinct. Predominantly a wetland fish is a main source of protein. rice and dal are also staples with the Hindu- Muslim population. Expect dishes to have an assertive use of exotic flavor and fragrant spices like coriander, ginger, garlic, cumin, turmeric, cardamom, cinnamon, and chili’s. If you have ever dined at an Indian restaurant in the U.K. most likely you have already experienced Bangladesh cuisine. A Bengali sweet is a must to cool the palate after a spicy meal. Well known for its sweet, spongy, and milky temptations, which include favorites such as Rasho-gollah, kalo-jam, shandesh and so many others for you to discover. Copyright Recipes Wiki
Barbados
Country - Barbados
Cuisine Description - Barbados is situated between the Caribbean Sea and North Atlantic Ocean, northeast of Venezuela. The island was first inhabited by the British, exactly since 1627, which brought slaves to work the Sugar plantations. Barbados remained a British colony until 1966 when it became independent. Barbados cuisine combines various international cuisines such as African, Chinese, Caribbean, West Indian and European. Due to the fact that the island is surrounded by water, the main source of protein is fish and seafood. The surrounding waters offers a wide variety of fish including red Snapper, shark, kingfish, salt fish, bill fish, Tuna, salmon mackerel, Cod fish, Barracuda and dolphin as well as shrimps, lobsters and crabs. Other seafood delicacies are Sea Urchin and Flying Fish. Favored by the humid soil, Barbados is heavy on exotic fruits such as kiwi, papaya, bananas, pineapples and also various vegetables like potatoes, tomatoes, onions, garlic and celery.
Barbados cuisine is characterized as Caribbean cuisine with influences borrowed from the international cuisine. Barbados national dish is coucou and Flying Fish. Coucou is a Barbados recipe which derives from African cuisine and it comes in a variety of types such as green banana cou-cou, breadfruit cou-cou. Cou-cou is normally served along with okra and fried Flying Fish. Barbadian cuisine also offers a large variety of meats such as rabbit, Duck, Ham, Pork, Chicken, Lamb, Beef, Turkey and Veal; meat is served fried, curried, pickled, grilled, roasted and baked. Barbadians like spicy meals and they have numerous spicy sauces used for flavoring the dishes; their special sauce is called “hot sauce”. East Indian elements are obvious in Barbadian cuisine by the numerous dishes which include roasted ingredients such as roasted fish, roasted Chicken, roasted Beef served generally with potatoes. Some of the traditional dishes include rice and peas, macaroni pie, pudding and souse, yam pie, sweet potato pie, scalloped potatoes, garlic baked potatoes, rice and spinach, pelau, chow mein, mashed Potato and pepper pot. Copyright Recipes Wiki
Cuisine Description - Barbados is situated between the Caribbean Sea and North Atlantic Ocean, northeast of Venezuela. The island was first inhabited by the British, exactly since 1627, which brought slaves to work the Sugar plantations. Barbados remained a British colony until 1966 when it became independent. Barbados cuisine combines various international cuisines such as African, Chinese, Caribbean, West Indian and European. Due to the fact that the island is surrounded by water, the main source of protein is fish and seafood. The surrounding waters offers a wide variety of fish including red Snapper, shark, kingfish, salt fish, bill fish, Tuna, salmon mackerel, Cod fish, Barracuda and dolphin as well as shrimps, lobsters and crabs. Other seafood delicacies are Sea Urchin and Flying Fish. Favored by the humid soil, Barbados is heavy on exotic fruits such as kiwi, papaya, bananas, pineapples and also various vegetables like potatoes, tomatoes, onions, garlic and celery.
Barbados cuisine is characterized as Caribbean cuisine with influences borrowed from the international cuisine. Barbados national dish is coucou and Flying Fish. Coucou is a Barbados recipe which derives from African cuisine and it comes in a variety of types such as green banana cou-cou, breadfruit cou-cou. Cou-cou is normally served along with okra and fried Flying Fish. Barbadian cuisine also offers a large variety of meats such as rabbit, Duck, Ham, Pork, Chicken, Lamb, Beef, Turkey and Veal; meat is served fried, curried, pickled, grilled, roasted and baked. Barbadians like spicy meals and they have numerous spicy sauces used for flavoring the dishes; their special sauce is called “hot sauce”. East Indian elements are obvious in Barbadian cuisine by the numerous dishes which include roasted ingredients such as roasted fish, roasted Chicken, roasted Beef served generally with potatoes. Some of the traditional dishes include rice and peas, macaroni pie, pudding and souse, yam pie, sweet potato pie, scalloped potatoes, garlic baked potatoes, rice and spinach, pelau, chow mein, mashed Potato and pepper pot. Copyright Recipes Wiki
Belarus
Country - The geographical location of Belarus made it a genuine “melting pot” for many of the national cuisines of its neighbors. Russian influences from the north and Ukrainian influences in the south of the country were joined by the strong tendencies to cook like the western neighbors – Poland. The culinary development of the country is quite superficial as the larger neighbors constantly shadowed it. There are a few mentions of traditional Belarusian dishes such as the Belaviezha forest fried aurochs or baked Goose with green peppers, dishes mentioned in different sources starting from the 15th century. The geographical changes that Belarus went through are also noticeable in the way the Belarusian cuisine is presented. The influence that the Lithuanian domination had on the country in the 15th century is still persistent today. On a national scale, the abolition of serfdom in 1861 meant that there were less differences between the way the large masses and the country’s elite ate. Very few Western European influences were seen in the traditional Belarusian cuisine, but dishes containing potatoes (prepared in similar ways to the German cuisine) or those containing pasta and noodles are present today.
A lot of place in the diet of the Belarusians belongs to meat and meat products. Pork and salted Pork fat are considered nationa ldishes, similar to many of the surrounding countries. One of the people's proverbs says: "There is no fish more tasty than Tench, as well as there is no meat better than Pork". The salted Pork fat is used slightly smoked and seasoned with onions and garlic. Dishes prepared from meat are usually served together with potatoes or vegetables such as carrot, cabbage, black radish, peas, etc. It is characteristic that many vegetable and meat dishes are prepared in special stoneware pots. One of the most famous holiday dishes is called Pyachysta – a delicious stew that is considered by many Belarusian chefs one of the main dishes of Belarus. The geographical location of the country favored outside influences, but it is hard to differentiate distinct cuisine styles. Copyright Recipes Wiki
A lot of place in the diet of the Belarusians belongs to meat and meat products. Pork and salted Pork fat are considered nationa ldishes, similar to many of the surrounding countries. One of the people's proverbs says: "There is no fish more tasty than Tench, as well as there is no meat better than Pork". The salted Pork fat is used slightly smoked and seasoned with onions and garlic. Dishes prepared from meat are usually served together with potatoes or vegetables such as carrot, cabbage, black radish, peas, etc. It is characteristic that many vegetable and meat dishes are prepared in special stoneware pots. One of the most famous holiday dishes is called Pyachysta – a delicious stew that is considered by many Belarusian chefs one of the main dishes of Belarus. The geographical location of the country favored outside influences, but it is hard to differentiate distinct cuisine styles. Copyright Recipes Wiki
Belgium
Country - Belgium
Cuisine Description - Belgium occupies a small territory between France, the Netherlands and the North Sea. However, if we consider the population density, it is the second country in the world. Belgium’s people are divided in two cultures: Flemish in the Northern territory and Walloons in the Southern regions. As the country was, in time, under the domination of Romans, Vikings, French, Spanish, Austrians, Dutch, English, and Germans, it has gathered cultural concepts from each of these nations. The Belgian ground was the stage of many important battles, through history. Germanic cultures meet Latin cultures in Belgium and the cuisine was affected, in consequence. During the Middle Ages, Belgium developed a national cuisine. Though, the strongest influence seems to come from the French cuisine. Belgians like to admit that their dishes are cooked with French refinement and served in German quantities.
Most of the population works in industry and only five percent of it is involved in agriculture. This didn’t stop the existence of 165 different types of cheeses. The representative dishes of the Belgian cuisine are: mussels and frites, waffles and Endive. The chocolate is also prepared in special ways and commercialized in all the cities. Beer occupies the first place among the Belgium beverages and is available in more than 300 varieties.
Although the Belgian cuisine distinguishes itself through the national dishes and beverages, there are few cookbooks published on this topic. This happens because people prefer to transmit orally the traditional methods of cooking.
Both halves of the country have their own cuisine with their own specialties. As each of them was affected, during the centuries, by a certain culture there are dishes that may resemble of the national foods of other countries. However, the Belgians have enhanced each dish and have created many variations for each one of them, even since the Middle Ages. The Belgian cuisine is not only different from the one of the other countries. It is different from one zone to another, within the territory of the country. The inhabitants of Belgium never stop to show their creativity, although it is said that they are gourmands and not gourmets. Each dish is carefully prepared and served in such a manner that it produces a fantastic visual effect. Copyright Recipes Wiki
Cuisine Description - Belgium occupies a small territory between France, the Netherlands and the North Sea. However, if we consider the population density, it is the second country in the world. Belgium’s people are divided in two cultures: Flemish in the Northern territory and Walloons in the Southern regions. As the country was, in time, under the domination of Romans, Vikings, French, Spanish, Austrians, Dutch, English, and Germans, it has gathered cultural concepts from each of these nations. The Belgian ground was the stage of many important battles, through history. Germanic cultures meet Latin cultures in Belgium and the cuisine was affected, in consequence. During the Middle Ages, Belgium developed a national cuisine. Though, the strongest influence seems to come from the French cuisine. Belgians like to admit that their dishes are cooked with French refinement and served in German quantities.
Most of the population works in industry and only five percent of it is involved in agriculture. This didn’t stop the existence of 165 different types of cheeses. The representative dishes of the Belgian cuisine are: mussels and frites, waffles and Endive. The chocolate is also prepared in special ways and commercialized in all the cities. Beer occupies the first place among the Belgium beverages and is available in more than 300 varieties.
Although the Belgian cuisine distinguishes itself through the national dishes and beverages, there are few cookbooks published on this topic. This happens because people prefer to transmit orally the traditional methods of cooking.
Both halves of the country have their own cuisine with their own specialties. As each of them was affected, during the centuries, by a certain culture there are dishes that may resemble of the national foods of other countries. However, the Belgians have enhanced each dish and have created many variations for each one of them, even since the Middle Ages. The Belgian cuisine is not only different from the one of the other countries. It is different from one zone to another, within the territory of the country. The inhabitants of Belgium never stop to show their creativity, although it is said that they are gourmands and not gourmets. Each dish is carefully prepared and served in such a manner that it produces a fantastic visual effect. Copyright Recipes Wiki
Belize
Country - Belize
Cuisine Description - Belize is a Central American Republic situated in the northeaster Central America. Belize borders Mexico to north and northeast, Caribbean Sea to east and Guatemala to south and east. Belize’s territory was disputed between United Kingdom and Guatemala until 1981 when it gained independent. Belizean cuisine is one of the most varied and it combines Caribbean, Mexican, Spanish and Malay cuisines. The basis of Belizean cuisine is provided by rice and beans cooked with coconut milk and bathed with gravy from stewed meat. The Belizean cuisine is based on some precise ingredients such as beans, rice, tomatoes, chilies and exotic fruits. The tomatoes are essential for the salsas and the dips, used for the fish meals or the Beef ones. Chilies are utilized both dried and fresh and they are found in a wide range: chipotle, haberano, mulato, cascabel or serrano. The exotic fruits are used for garnishes, sauces or desserts: the coconuts, papayas, pineapples or bananas.
Belize cuisine varies from north to south. In the north region Belizean cuisine is very similar to Mexican cuisine and it has borrowed various ingredients from their northern neighbors such as the assortments for the fish like memey, guanabana or cherimoya. In the southern region the dishes are more similar to Spanish cuisine which offered their delightful ingredients like nuts, diverse spices, cocoa and seeds. The best sauce for the seafood is the Belizean hot sauce, which is also added to Chicken or Pork. Belizean cuisine offers a large variety of seafood such as lobster, shrimps served with a variety of breads like coconut bread, cassava bread or carrot coconut bread. There are numerous dishes served with rice and beans such as stuffed baked Chicken, stew Chicken, stew fish, fried fish or meat balls. Other delicious dishes include pawpaw bread, guava cheese, fresh corn tortillas, sweet potato, and breadfruit. Copyright Recipes Wiki
Cuisine Description - Belize is a Central American Republic situated in the northeaster Central America. Belize borders Mexico to north and northeast, Caribbean Sea to east and Guatemala to south and east. Belize’s territory was disputed between United Kingdom and Guatemala until 1981 when it gained independent. Belizean cuisine is one of the most varied and it combines Caribbean, Mexican, Spanish and Malay cuisines. The basis of Belizean cuisine is provided by rice and beans cooked with coconut milk and bathed with gravy from stewed meat. The Belizean cuisine is based on some precise ingredients such as beans, rice, tomatoes, chilies and exotic fruits. The tomatoes are essential for the salsas and the dips, used for the fish meals or the Beef ones. Chilies are utilized both dried and fresh and they are found in a wide range: chipotle, haberano, mulato, cascabel or serrano. The exotic fruits are used for garnishes, sauces or desserts: the coconuts, papayas, pineapples or bananas.
Belize cuisine varies from north to south. In the north region Belizean cuisine is very similar to Mexican cuisine and it has borrowed various ingredients from their northern neighbors such as the assortments for the fish like memey, guanabana or cherimoya. In the southern region the dishes are more similar to Spanish cuisine which offered their delightful ingredients like nuts, diverse spices, cocoa and seeds. The best sauce for the seafood is the Belizean hot sauce, which is also added to Chicken or Pork. Belizean cuisine offers a large variety of seafood such as lobster, shrimps served with a variety of breads like coconut bread, cassava bread or carrot coconut bread. There are numerous dishes served with rice and beans such as stuffed baked Chicken, stew Chicken, stew fish, fried fish or meat balls. Other delicious dishes include pawpaw bread, guava cheese, fresh corn tortillas, sweet potato, and breadfruit. Copyright Recipes Wiki
Benin
Country - Benin
Cuisine Description - The Republic of Benin is located in the west side of Africa on the northern coast of the Gulf of Guinea. Benin was a French colony from 1892 to 1899, becoming afterwards a part of the west side of French West Africa until 1960 when it becomes an independent state. Benin borders in the north with Niger, in the south with the Gulf of Guinea, in the east with Nigeria and in the west with Togo. Due to the fact that for about one century Benin was under French occupation, the Beninese cuisine reflects several French influences. We can discover in Beninese cuisine, recipes which have a French flair but that don’t change that many the traditional recipes first of all because the ingredients need it are very expansive. The traditional Beninese meals are rich in rice, corn, beans, yams, cassava and millet while the most popular meat found in Benin is fish and Chicken. Because Benin is one of the poorest countries in the world, the meat is consumed only for special occasions. Due to the fact that Benin is located in an equatorial climate area the vegetation is abundant and their cuisine is heavy on vegetarian dishes.
Benin is divided in two major regions: the south where the main form of relief is coastal plain which are fertile soil and the north region which includes mostly savannas and semiarid plateaus. Giving the relief difference between these two regions, the culinary style is also very different.
In the south of Benin the most common ingredient is the corn. The corn is used in preparing the dough which is mainly served with Peanut or tomato-based sauces. The most common meat type used in the southern cuisine is fish and Chicken, but we can also find goat, Beef and bush rat. The meat is fried in palm or peanut oil. As for vegetables the most popular are rice, beans, tomatoes and couscous. Fruits are very easy to find in this region especially oranges, bananas, mandarin oranges, pineapples, kiwi, avocado, peanuts.
While the corn is considered as the staple food of the southern population, the yam is the staple in the northern parts. Like in the southern provinces the yams are served with Peanut or tomato-based sauces. The population from the Northern provinces prefers Beef and Pork meat which is also fried in palm or peanut oil or it is cooked in sauces. Cheese is also frequently used in preparing some dishes. rice, couscous, and beans are as well regularly eaten; as for fruits the most commonly eaten are mango, oranges, and avocado.
Benin is recognized all over Africa for its exotic dishes and its exotic ingredients which provide a unique taste. Because in Benin the meat is quite expensive the meals are light on meat and generous on vegetable fat. Copyright Recipes Wiki
Cuisine Description - The Republic of Benin is located in the west side of Africa on the northern coast of the Gulf of Guinea. Benin was a French colony from 1892 to 1899, becoming afterwards a part of the west side of French West Africa until 1960 when it becomes an independent state. Benin borders in the north with Niger, in the south with the Gulf of Guinea, in the east with Nigeria and in the west with Togo. Due to the fact that for about one century Benin was under French occupation, the Beninese cuisine reflects several French influences. We can discover in Beninese cuisine, recipes which have a French flair but that don’t change that many the traditional recipes first of all because the ingredients need it are very expansive. The traditional Beninese meals are rich in rice, corn, beans, yams, cassava and millet while the most popular meat found in Benin is fish and Chicken. Because Benin is one of the poorest countries in the world, the meat is consumed only for special occasions. Due to the fact that Benin is located in an equatorial climate area the vegetation is abundant and their cuisine is heavy on vegetarian dishes.
Benin is divided in two major regions: the south where the main form of relief is coastal plain which are fertile soil and the north region which includes mostly savannas and semiarid plateaus. Giving the relief difference between these two regions, the culinary style is also very different.
In the south of Benin the most common ingredient is the corn. The corn is used in preparing the dough which is mainly served with Peanut or tomato-based sauces. The most common meat type used in the southern cuisine is fish and Chicken, but we can also find goat, Beef and bush rat. The meat is fried in palm or peanut oil. As for vegetables the most popular are rice, beans, tomatoes and couscous. Fruits are very easy to find in this region especially oranges, bananas, mandarin oranges, pineapples, kiwi, avocado, peanuts.
While the corn is considered as the staple food of the southern population, the yam is the staple in the northern parts. Like in the southern provinces the yams are served with Peanut or tomato-based sauces. The population from the Northern provinces prefers Beef and Pork meat which is also fried in palm or peanut oil or it is cooked in sauces. Cheese is also frequently used in preparing some dishes. rice, couscous, and beans are as well regularly eaten; as for fruits the most commonly eaten are mango, oranges, and avocado.
Benin is recognized all over Africa for its exotic dishes and its exotic ingredients which provide a unique taste. Because in Benin the meat is quite expensive the meals are light on meat and generous on vegetable fat. Copyright Recipes Wiki
Bhutan
Country - Bhutan
Cuisine Description - The country of Bhutan which seems to hide between the Himalaya Mountains, has always been a place characterized by magic, mystery and beauty. There is no doubt that the magnificent Bhutanese landscape matches its varied cuisine. Bhutanese methods of preparation are of a great importance and, furthermore, every region respects its own specialty. In this country, people relish a completely vegetarian dish containing cheese and chilli, even though they also love Yak meat. The most popular vegetarian dish is “Ema Datshi” which is served hot. Chilli has always been an essential ingredient to Bhutanese cuisine, together with rice, Chicken, and many other dishes. corn is also an important element in the life of Bhutanese people who also eat Pork, Beef, fish, poultry, yak, and goat. Upland people often have yak cheese as a part of their diets. Daily food consists of corn or rice, meat soups, and spiced chilies, and, as far as beverages are concerned, these include buttered tea and beer obtained from cereal grains.
Bhutanese exotic cuisine is also based on rice, which is the only crop cultivated in this country and which is of two types: the urban areas like Pato, Thimpu, and Phuntsholing use white rice while red rice is used in the rural areas. Some rice dishes include “Desi”, a delicious combination of white rice, Sugar, butter, golden raisins and saffron, and “Zow” or fried rice combined with Sugar, butter and oilseeds. Even though they like eating meat, the slaughter of animals is restricted because Bhutan is a Buddhist country. Anyway, a very popular meat dish is “Pa”, which consists of chunks of meat mixed with fresh vegetables and chillies and broiled in order to make a curry. As a matter of fact, Bhutanese cuisine, especially that from the urban areas, tends to adopt some features of western countries. Copyright Recipes Wiki
Cuisine Description - The country of Bhutan which seems to hide between the Himalaya Mountains, has always been a place characterized by magic, mystery and beauty. There is no doubt that the magnificent Bhutanese landscape matches its varied cuisine. Bhutanese methods of preparation are of a great importance and, furthermore, every region respects its own specialty. In this country, people relish a completely vegetarian dish containing cheese and chilli, even though they also love Yak meat. The most popular vegetarian dish is “Ema Datshi” which is served hot. Chilli has always been an essential ingredient to Bhutanese cuisine, together with rice, Chicken, and many other dishes. corn is also an important element in the life of Bhutanese people who also eat Pork, Beef, fish, poultry, yak, and goat. Upland people often have yak cheese as a part of their diets. Daily food consists of corn or rice, meat soups, and spiced chilies, and, as far as beverages are concerned, these include buttered tea and beer obtained from cereal grains.
Bhutanese exotic cuisine is also based on rice, which is the only crop cultivated in this country and which is of two types: the urban areas like Pato, Thimpu, and Phuntsholing use white rice while red rice is used in the rural areas. Some rice dishes include “Desi”, a delicious combination of white rice, Sugar, butter, golden raisins and saffron, and “Zow” or fried rice combined with Sugar, butter and oilseeds. Even though they like eating meat, the slaughter of animals is restricted because Bhutan is a Buddhist country. Anyway, a very popular meat dish is “Pa”, which consists of chunks of meat mixed with fresh vegetables and chillies and broiled in order to make a curry. As a matter of fact, Bhutanese cuisine, especially that from the urban areas, tends to adopt some features of western countries. Copyright Recipes Wiki
Bolivia
Country - Bolivia
Cuisine Description - There are many similarities between the Bolivian cuisine and the one from Peru. These neighbor countries have influenced each other for a long period of time. One of the main reasons that determined the likenesses is the fact that they have almost the same relief.
The Bolivian cuisine is characterized by dishes that are appropriate to the climate. A multitude of spices are used and there can also be done a classification based on this criterion. The food in Bolivia can be served picante, medio picante or poco picante. The first one is the name given to the dishes that contain high quantities of condiments. Many types of peppers, as well as aji, are used. The potatoes and meats, along with Trout or trucha, as it is locally named, represent the main source of protein and carbohydrates in the altiplano regions, while in the plains people choose vegetables, freshwater fish and fruits, for these fundamental elements. People have made a goal from preparing consistent foods, in majority, because only these permit living in such an environment.
The tourists are recommended to consume light food at first, in order to accommodate to the elevation. Also, during the first days, people that are new to the Bolivian climate should keep away from alcoholic drinks. Bolivians have many traditional dishes, such as Empanadas, Sajta de pollo and Pique a lo macho, and also have beverages that represent their cuisine. Maté de coca is the name given to the coca leaf tea. Api is another type of Bolivian tea that includes corn, cloves, lemon and cinnamon. Chicha is a maze liqueur that is consumed, along with with maté de coca, during the festivals.
The fruit shakes are also popular. The Bolivian wines, although they cannot be compared to the ones made in Argentina or chile, are famous, but only locally.
Besides the fact that the country displays a very rich cuisine, the major cities also feature international restaurants.
Diversity is the word that best describes the Bolivian cuisine. This fact is due to the climate, mainly. The environment determined a certain lifestyle, which further means a certain style of cooking. Foreigners can be surprised by the multitude of dishes. Although the main ingredients are fish, meat and poultry, the Bolivians have used their creativity and they have created unique foods, in taste and in look. Bolivians from the higher regions have separate cooking styles and recipes that may differ from the ones that are specific to the lower regions. The altitude requires a certain diet. Copyright Recipes Wiki
Cuisine Description - There are many similarities between the Bolivian cuisine and the one from Peru. These neighbor countries have influenced each other for a long period of time. One of the main reasons that determined the likenesses is the fact that they have almost the same relief.
The Bolivian cuisine is characterized by dishes that are appropriate to the climate. A multitude of spices are used and there can also be done a classification based on this criterion. The food in Bolivia can be served picante, medio picante or poco picante. The first one is the name given to the dishes that contain high quantities of condiments. Many types of peppers, as well as aji, are used. The potatoes and meats, along with Trout or trucha, as it is locally named, represent the main source of protein and carbohydrates in the altiplano regions, while in the plains people choose vegetables, freshwater fish and fruits, for these fundamental elements. People have made a goal from preparing consistent foods, in majority, because only these permit living in such an environment.
The tourists are recommended to consume light food at first, in order to accommodate to the elevation. Also, during the first days, people that are new to the Bolivian climate should keep away from alcoholic drinks. Bolivians have many traditional dishes, such as Empanadas, Sajta de pollo and Pique a lo macho, and also have beverages that represent their cuisine. Maté de coca is the name given to the coca leaf tea. Api is another type of Bolivian tea that includes corn, cloves, lemon and cinnamon. Chicha is a maze liqueur that is consumed, along with with maté de coca, during the festivals.
The fruit shakes are also popular. The Bolivian wines, although they cannot be compared to the ones made in Argentina or chile, are famous, but only locally.
Besides the fact that the country displays a very rich cuisine, the major cities also feature international restaurants.
Diversity is the word that best describes the Bolivian cuisine. This fact is due to the climate, mainly. The environment determined a certain lifestyle, which further means a certain style of cooking. Foreigners can be surprised by the multitude of dishes. Although the main ingredients are fish, meat and poultry, the Bolivians have used their creativity and they have created unique foods, in taste and in look. Bolivians from the higher regions have separate cooking styles and recipes that may differ from the ones that are specific to the lower regions. The altitude requires a certain diet. Copyright Recipes Wiki
Bosnia and Herzegovina
Bosnia and Herzegovina is located in the south- east side of Europe.
The country reunites three major ethnical groups: Serbians, Croatians and Bosnians. Bosnia and Herzegovina was one of the six provinces of Yugoslavia from the World War I until the end of Cold War and in March 1992 gained its independence. The country borders with Croatia in the west, with Serbia and Montenegro in the east side and has a sea opening for about 20 kilometers near Neum.
The capital of Bosnia and Herzegovina is Sarajevo which is also the biggest city of this country. As for geographical position it is very complex; the Bosnian region in the north is predominantly mountainous covered with thick forests while Herzegovina in the south has a flat ground perfect for agriculture.
Due to the location of the country, Bosnia and Herzegovina can enjoy a productive agriculture especially is the southern side where the land is fertile. The most popular fruits and vegetables used in Bosnian cuisine are plums, carrots, onions, tomatoes, beans, spinach. Because in the southern side the relief is not as high as in the north and the weather is gentler the crop of grapes is produced in Herzegovina where you can find the best wines in Bosnia and Herzegovina.
There are good local beers (try Sarajevsko pivo) and wines to accompany meals. Quality wines Zilavka (white) and Blatina (red) are made from autochthonous varieties grown in Herzegovina.
Locally produced rakija (sort of brandy) comes in numerous flavours, such as grape and plum. Coffee drinking is a favourite Bosnian pastime and part of the culture.
Although Bosnia and Herzegovina reunites three major ethnical groups the preparation methods of cooking and the cuisines are mostly the same. Being a Balkan country, Bosnian cuisine are mainly dishes made out of meat particularly Beef, and Lamb. Still, traditional so-called vegetarian dishes like beans or Grah are cooked. Bosnians do NOT eat Pork or pig because they are Muslims. Fast food, except cevapi and pita/burek are stew (corbah), soup (soupa) etc. Bread is consumed with all savory foods. Anywhere you go in Bosnia and Herzegovina you will not find spicy food - for spicing their food they use Vegeta which is a mixture of dry vegetables and in a very small quantity chilly.
The most popular food in Sarajevo are Cevapi, the omnipresent Balkan kebab, and numerous variations of pita/burek, a pastry made of file dough and stuffed with meat (Burek), cheese (Sirnica), spinach (Zeljanica) or apple (Jabukovasa). On special occaions Bosnians eat a lamb on a spit (janjetinu) or like a pie (pita/burek) or a meat like a patty (cevap) for dinner nut for desert, Bosnians eat Baklava and other delicious sweets and cakes like doughnuts mainly with jam (krofne) Copyright Recipes Wiki
The country reunites three major ethnical groups: Serbians, Croatians and Bosnians. Bosnia and Herzegovina was one of the six provinces of Yugoslavia from the World War I until the end of Cold War and in March 1992 gained its independence. The country borders with Croatia in the west, with Serbia and Montenegro in the east side and has a sea opening for about 20 kilometers near Neum.
The capital of Bosnia and Herzegovina is Sarajevo which is also the biggest city of this country. As for geographical position it is very complex; the Bosnian region in the north is predominantly mountainous covered with thick forests while Herzegovina in the south has a flat ground perfect for agriculture.
Due to the location of the country, Bosnia and Herzegovina can enjoy a productive agriculture especially is the southern side where the land is fertile. The most popular fruits and vegetables used in Bosnian cuisine are plums, carrots, onions, tomatoes, beans, spinach. Because in the southern side the relief is not as high as in the north and the weather is gentler the crop of grapes is produced in Herzegovina where you can find the best wines in Bosnia and Herzegovina.
There are good local beers (try Sarajevsko pivo) and wines to accompany meals. Quality wines Zilavka (white) and Blatina (red) are made from autochthonous varieties grown in Herzegovina.
Locally produced rakija (sort of brandy) comes in numerous flavours, such as grape and plum. Coffee drinking is a favourite Bosnian pastime and part of the culture.
Although Bosnia and Herzegovina reunites three major ethnical groups the preparation methods of cooking and the cuisines are mostly the same. Being a Balkan country, Bosnian cuisine are mainly dishes made out of meat particularly Beef, and Lamb. Still, traditional so-called vegetarian dishes like beans or Grah are cooked. Bosnians do NOT eat Pork or pig because they are Muslims. Fast food, except cevapi and pita/burek are stew (corbah), soup (soupa) etc. Bread is consumed with all savory foods. Anywhere you go in Bosnia and Herzegovina you will not find spicy food - for spicing their food they use Vegeta which is a mixture of dry vegetables and in a very small quantity chilly.
The most popular food in Sarajevo are Cevapi, the omnipresent Balkan kebab, and numerous variations of pita/burek, a pastry made of file dough and stuffed with meat (Burek), cheese (Sirnica), spinach (Zeljanica) or apple (Jabukovasa). On special occaions Bosnians eat a lamb on a spit (janjetinu) or like a pie (pita/burek) or a meat like a patty (cevap) for dinner nut for desert, Bosnians eat Baklava and other delicious sweets and cakes like doughnuts mainly with jam (krofne) Copyright Recipes Wiki
Botswana
Country - Botswana
Cuisine Description - Botswana is an African country dominated in geographical term by the Kalahari Desert. Botswana is bordered by Zambia and Zimbabwe to the northeast, Namibia to the north and west, and South Africa to the south and southeast. Due to the fact that Botswana is an equatorial country the most important dishes are vegetables and fruits. Botswana people eat a lot of stuff with vegetables like soups and salads. They also eat meat that they got from hunting prepared in special tradition with sauces and tomatoes. Botswana inhabitants eat fish, seswaa, the ugali, rice, goat, meat, lots and lots of meat, yams, cabbage, beats and fresh fruits. Most cooking in villages is on open wood fires, and lighting by candle and kerosene lantern, though coal fires have become general in poorer urban households without electricity. The cuisine in Botswana may includes consists of millet or sorghum porridge which constitute much of the cuisine.
Favorite meats in Botswana are beef,lamb,goat and Chicken. sorghum is the staple starch. Breads are oven baked and deep fried. Vegetables, fresh and cooked, are of infinite variety, fruits are peeled and cut in small slices for dessert, but the Botswana people as well love sweets and every housewife knows how to make Custard. Also the most excellent recipe is seswaa which is a cooked pounded Beef served with maize meal and cooked cabbage. Botswana cuisine is rich in fish mostly in the northren part of the country. Meat pies introduced by the British had a deep influence on Botswana cuisine, which are made from Chicken meat or beef,russian sausages and ofals. Copyright Recipes Wiki
Cuisine Description - Botswana is an African country dominated in geographical term by the Kalahari Desert. Botswana is bordered by Zambia and Zimbabwe to the northeast, Namibia to the north and west, and South Africa to the south and southeast. Due to the fact that Botswana is an equatorial country the most important dishes are vegetables and fruits. Botswana people eat a lot of stuff with vegetables like soups and salads. They also eat meat that they got from hunting prepared in special tradition with sauces and tomatoes. Botswana inhabitants eat fish, seswaa, the ugali, rice, goat, meat, lots and lots of meat, yams, cabbage, beats and fresh fruits. Most cooking in villages is on open wood fires, and lighting by candle and kerosene lantern, though coal fires have become general in poorer urban households without electricity. The cuisine in Botswana may includes consists of millet or sorghum porridge which constitute much of the cuisine.
Favorite meats in Botswana are beef,lamb,goat and Chicken. sorghum is the staple starch. Breads are oven baked and deep fried. Vegetables, fresh and cooked, are of infinite variety, fruits are peeled and cut in small slices for dessert, but the Botswana people as well love sweets and every housewife knows how to make Custard. Also the most excellent recipe is seswaa which is a cooked pounded Beef served with maize meal and cooked cabbage. Botswana cuisine is rich in fish mostly in the northren part of the country. Meat pies introduced by the British had a deep influence on Botswana cuisine, which are made from Chicken meat or beef,russian sausages and ofals. Copyright Recipes Wiki
Brazil
Country - Brazil
Cuisine Description - Brazilian cooking history and cultural background explains the main styles and aliments found in today’s Brazilian cuisine. One of the first aliments that were consumed in this country is the corn or the corn porridge, which was developed by the Native Indians, who also brought the cassava meals, sweet potatoes dishes and fish cooking styles. In older times, all meat dishes were smoked and dried before eating. When Portuguese colonized Brazil in the 16th century, coffee, pastries and dried fruit began to be a part of the Brazilian diet.
Nowadays, the Brazilian diet includes some elementary aliments, which are constantly found in the authentic Brazilian recipes: beans, coconut, dendi oil, codfish, rice, lemon, shrimp and manioc. Beans, locally called feijao, are found in a wide spectrum of colors and forms: black, brown, pink beans, chick peas and black-eyed peas. coconut (cuco) is used in numerous soups, poultries, fish meals and desserts. Dendi oil (azeite de dendi) is a tropical extract of palm and colors the foods in an orange color. The codfish and the shrimp are usually consumed dried in appetizers, main courses and even puddings. The Brazilian style rice (arroz brasileiro or arroz simples) is flavored with garlic and black olives or tomatoes and most of the times served as sautéed. lemon (limo) is found in Brazil as green, very small and tart and the manioc (farofa) is usually sautéed in butter and served toasted.
The Brazilian cuisine is equally exotic and diverse as their culture. Despite being influenced by the South American and European cuisines alike, the Brazilian diet has managed to develop unique dishes and completely new cooking styles. Because of the size of the country and the diversity in climate, terrain and resources, several cuisines developed in different regions of Brazil.
Caruru do Par is a dish that is popular among the Brazilians from the North, although it’s starting to spread in other parts of the country. This dish is a combination of dried shrimp, okra, Onion, tomato, cilantro, and dendì oil. Seafood and shellfish is also very popular with the northeastern coastal regions of Brazil.
The Central and Central-Western regions have a diet that’s mainly based on fish from the important rivers and Beef and Pork from the vast ranches, along with the bounty harvested from the agricultural crops of manioc, corn, rice, and Soybean.
The south and southeastern region, is Brazil’s industrial heart and is home to some of the most exotic food recipes in the country’s cuisine. Feijoada Completa is one of these dishes and is the very popular in the region’s two big cities, Rio and Sao Paulo. The Feijoada Completa is a dish containing simmered beans and meat, although it can also contain rice, corn or ripened cheeses. Another tasty delicacy from these regions is the gaucho (cowboy), a sun dried meat grilled on wood fire or prepared as a churrasco (barbecue).
Brazil is divided into 5 major culinary areas. The Northern region, which includes Amazons, Amapa and Para, has a distinctive cuisine, represented by the fish diets (caruru do para – dried shrimp) and the Indian and Portuguese meals (because of the ancestors), which include: yams, peanuts and tropical fruits.
In the Northeast, the coast is very fertile, so sugarcane and cacao are very abundant. The Bahian cuisine of the Northeast includes vatapa and mqueca with palm oil, okra, black beans, farofa and paçoca. The tropical fruits are served a lot, too: mango, papaya, guava, orange, passion fruit and pineapple.
In the Central-West region, where Mato Grosso and Goias are found, the main dishes include hunting and fishing products, served with rice, manioc, Soybean and maize.
The Southeast is represented by the Pork, beans, maize and a wide variety of cheeses. Arroz e feijão (rice and beans) and tutu de feijão are all bean based meals consumed in this area.
In the south of Brazil churrasco (a kind of barbeque) is the typical dish, but the Italian and German influences are also predominant in this region: wheat-based diets, wine, leaf veggies and diary products. Grilled meats, accompanied by potatoes garnishes are also frequent, even if in older times, manioc was the aliment which replaced the unavailable potatoes in this region. Copyright Recipes Wiki
Cuisine Description - Brazilian cooking history and cultural background explains the main styles and aliments found in today’s Brazilian cuisine. One of the first aliments that were consumed in this country is the corn or the corn porridge, which was developed by the Native Indians, who also brought the cassava meals, sweet potatoes dishes and fish cooking styles. In older times, all meat dishes were smoked and dried before eating. When Portuguese colonized Brazil in the 16th century, coffee, pastries and dried fruit began to be a part of the Brazilian diet.
Nowadays, the Brazilian diet includes some elementary aliments, which are constantly found in the authentic Brazilian recipes: beans, coconut, dendi oil, codfish, rice, lemon, shrimp and manioc. Beans, locally called feijao, are found in a wide spectrum of colors and forms: black, brown, pink beans, chick peas and black-eyed peas. coconut (cuco) is used in numerous soups, poultries, fish meals and desserts. Dendi oil (azeite de dendi) is a tropical extract of palm and colors the foods in an orange color. The codfish and the shrimp are usually consumed dried in appetizers, main courses and even puddings. The Brazilian style rice (arroz brasileiro or arroz simples) is flavored with garlic and black olives or tomatoes and most of the times served as sautéed. lemon (limo) is found in Brazil as green, very small and tart and the manioc (farofa) is usually sautéed in butter and served toasted.
The Brazilian cuisine is equally exotic and diverse as their culture. Despite being influenced by the South American and European cuisines alike, the Brazilian diet has managed to develop unique dishes and completely new cooking styles. Because of the size of the country and the diversity in climate, terrain and resources, several cuisines developed in different regions of Brazil.
Caruru do Par is a dish that is popular among the Brazilians from the North, although it’s starting to spread in other parts of the country. This dish is a combination of dried shrimp, okra, Onion, tomato, cilantro, and dendì oil. Seafood and shellfish is also very popular with the northeastern coastal regions of Brazil.
The Central and Central-Western regions have a diet that’s mainly based on fish from the important rivers and Beef and Pork from the vast ranches, along with the bounty harvested from the agricultural crops of manioc, corn, rice, and Soybean.
The south and southeastern region, is Brazil’s industrial heart and is home to some of the most exotic food recipes in the country’s cuisine. Feijoada Completa is one of these dishes and is the very popular in the region’s two big cities, Rio and Sao Paulo. The Feijoada Completa is a dish containing simmered beans and meat, although it can also contain rice, corn or ripened cheeses. Another tasty delicacy from these regions is the gaucho (cowboy), a sun dried meat grilled on wood fire or prepared as a churrasco (barbecue).
Brazil is divided into 5 major culinary areas. The Northern region, which includes Amazons, Amapa and Para, has a distinctive cuisine, represented by the fish diets (caruru do para – dried shrimp) and the Indian and Portuguese meals (because of the ancestors), which include: yams, peanuts and tropical fruits.
In the Northeast, the coast is very fertile, so sugarcane and cacao are very abundant. The Bahian cuisine of the Northeast includes vatapa and mqueca with palm oil, okra, black beans, farofa and paçoca. The tropical fruits are served a lot, too: mango, papaya, guava, orange, passion fruit and pineapple.
In the Central-West region, where Mato Grosso and Goias are found, the main dishes include hunting and fishing products, served with rice, manioc, Soybean and maize.
The Southeast is represented by the Pork, beans, maize and a wide variety of cheeses. Arroz e feijão (rice and beans) and tutu de feijão are all bean based meals consumed in this area.
In the south of Brazil churrasco (a kind of barbeque) is the typical dish, but the Italian and German influences are also predominant in this region: wheat-based diets, wine, leaf veggies and diary products. Grilled meats, accompanied by potatoes garnishes are also frequent, even if in older times, manioc was the aliment which replaced the unavailable potatoes in this region. Copyright Recipes Wiki
Brunei
Country - Brunei
Cuisine Description - Brunei Darussalam is located in South Asian and it borders Malaysia to south, east and west and South China Sea to the north. Brunei Darussalam was a British colony since 1888 until 1984 when the country gained its independence. Due to the influence of the diverse populations that have come and established within the Brunei society through the years, Brunei Darussalam cuisine is very various and it combines national recipes with international cuisines. The fertile soil of Brunei Darussalam provides various seasonal or non seasonal fruits such as bananas, watermelons, papayas, pineapples, sweet oranges, durians, coconuts, cempedak , rambutans, namely and taraps. Generally Brunei Darussalam cuisine resembles Chinese cuisine and is has also adapted Lebanese, Indonesian, Indian, Thai and Japanese influences. Brunei cuisine is generally heavy on fish and rice mixed with spices. The main source of protein is fish, other types of meat eaten in Brunei Darussalam is goat and cows but this type of meat is quite expensive.
Brunei Darussalam cuisine is very similar to Chinese and Malaysians cuisine. The staple food of this region is Wheat and rice as in all South Asia. Brunei Darussalam cuisine is better characterized by its wide utilization of chili or coconut milk and frying methods. Generally having a Brunei Darussalam dish consists of serving rice and various types of dishes served in bowls and plates. There are few dishes including meat and those which exist are accompanied with stewed vegetables and greens. Chinese cuisine introduced some elements in Brunei Darussalam cuisine such as baked eggs, baked cake with sausages and Turkey Ham, steamed seafood with shark’s fin, steamed crabsticks stuffed with fish paste and steamed fresh super prawn dumplings. Other delicious Chinese recipes cooked after Brunei Darussalam tradition are those including fresh mushrooms which can be grilled and served with chrysterium or included in soup as a main ingredient. Copyright Recipes Wiki
Cuisine Description - Brunei Darussalam is located in South Asian and it borders Malaysia to south, east and west and South China Sea to the north. Brunei Darussalam was a British colony since 1888 until 1984 when the country gained its independence. Due to the influence of the diverse populations that have come and established within the Brunei society through the years, Brunei Darussalam cuisine is very various and it combines national recipes with international cuisines. The fertile soil of Brunei Darussalam provides various seasonal or non seasonal fruits such as bananas, watermelons, papayas, pineapples, sweet oranges, durians, coconuts, cempedak , rambutans, namely and taraps. Generally Brunei Darussalam cuisine resembles Chinese cuisine and is has also adapted Lebanese, Indonesian, Indian, Thai and Japanese influences. Brunei cuisine is generally heavy on fish and rice mixed with spices. The main source of protein is fish, other types of meat eaten in Brunei Darussalam is goat and cows but this type of meat is quite expensive.
Brunei Darussalam cuisine is very similar to Chinese and Malaysians cuisine. The staple food of this region is Wheat and rice as in all South Asia. Brunei Darussalam cuisine is better characterized by its wide utilization of chili or coconut milk and frying methods. Generally having a Brunei Darussalam dish consists of serving rice and various types of dishes served in bowls and plates. There are few dishes including meat and those which exist are accompanied with stewed vegetables and greens. Chinese cuisine introduced some elements in Brunei Darussalam cuisine such as baked eggs, baked cake with sausages and Turkey Ham, steamed seafood with shark’s fin, steamed crabsticks stuffed with fish paste and steamed fresh super prawn dumplings. Other delicious Chinese recipes cooked after Brunei Darussalam tradition are those including fresh mushrooms which can be grilled and served with chrysterium or included in soup as a main ingredient. Copyright Recipes Wiki
Bulgaria
Country - Bulgaria
Cuisine Description - The Bulgarian cuisine has been influenced for a long period of time by the Turkish cuisine, as well as by the cuisine of Greece and of former Yugoslavia. In exchange, the Bulgarians affected the cuisine of these countries and furthermore, the cuisine of Wallachia and Moldova.
The Bulgarian cuisine began to have an identity of its own in the 18th century. Until that moment, people consumed the usual foods that were cooked across Europe: bread, fruits and vegetables, fish and various meats. The 19th century marked even a stronger development of the Bulgarian cooking style. Since then, people have created traditional recipes, while enhancing others, by using local ingredients and a unique style.
Some of the Bulgarian foods are known all over the world. The Bulgarian yogurt is one of them. It is made from cow milk, although sheep milk or buffalo-cow milk is also used. The last two varieties proved to have a better taste. yogurt is consumed daily by the majority of the Bulgarians. The cheese is made in different ways. The primary categories are: feta cheese, which is white and Kashkaval, which is the name given to the yellow cheese. feta cheese also has two varieties: cow feta and sheep feta. The first one is used in recipes, while the second is consumed as it is.
Vegetables are used in the Bulgarian recipes in large quantities and in a great number of combinations. The ones that are used most frequently are: cabbage, green peppers, cucumbers, zucchini, celery, Cauliflower, lettuce, radishes, gumbo, garlic and mushrooms. Fruits are not neglected by the Bulgarians. These are either consumed raw or are the ingredients of desserts. Plums, apricots, peaches, melons and pumpkins are the most often types of fruits consumed by people.
The condiments used in the Bulgarian cuisine vary from paprika and parsley to mint and savory. Also, herbs, such as thyme and milfoil are used to enhance many of the foods.
Bulgaria is not unique only through its foods, but also through its beverages. People have created many traditional drinks and the most important are: rakia, mastica, menta, boza, ayran, and various types of beer and mineral water. In addition, there are some distinctive wines in Bulgaria. The main varieties are: Mavrud, Pamid, Gumza, Melnik wine, Misket, Pelin and Muskat. Copyright Recipes Wiki
Cuisine Description - The Bulgarian cuisine has been influenced for a long period of time by the Turkish cuisine, as well as by the cuisine of Greece and of former Yugoslavia. In exchange, the Bulgarians affected the cuisine of these countries and furthermore, the cuisine of Wallachia and Moldova.
The Bulgarian cuisine began to have an identity of its own in the 18th century. Until that moment, people consumed the usual foods that were cooked across Europe: bread, fruits and vegetables, fish and various meats. The 19th century marked even a stronger development of the Bulgarian cooking style. Since then, people have created traditional recipes, while enhancing others, by using local ingredients and a unique style.
Some of the Bulgarian foods are known all over the world. The Bulgarian yogurt is one of them. It is made from cow milk, although sheep milk or buffalo-cow milk is also used. The last two varieties proved to have a better taste. yogurt is consumed daily by the majority of the Bulgarians. The cheese is made in different ways. The primary categories are: feta cheese, which is white and Kashkaval, which is the name given to the yellow cheese. feta cheese also has two varieties: cow feta and sheep feta. The first one is used in recipes, while the second is consumed as it is.
Vegetables are used in the Bulgarian recipes in large quantities and in a great number of combinations. The ones that are used most frequently are: cabbage, green peppers, cucumbers, zucchini, celery, Cauliflower, lettuce, radishes, gumbo, garlic and mushrooms. Fruits are not neglected by the Bulgarians. These are either consumed raw or are the ingredients of desserts. Plums, apricots, peaches, melons and pumpkins are the most often types of fruits consumed by people.
The condiments used in the Bulgarian cuisine vary from paprika and parsley to mint and savory. Also, herbs, such as thyme and milfoil are used to enhance many of the foods.
Bulgaria is not unique only through its foods, but also through its beverages. People have created many traditional drinks and the most important are: rakia, mastica, menta, boza, ayran, and various types of beer and mineral water. In addition, there are some distinctive wines in Bulgaria. The main varieties are: Mavrud, Pamid, Gumza, Melnik wine, Misket, Pelin and Muskat. Copyright Recipes Wiki
Burkina Faso
Country - Burkina Faso
Cuisine Description - Burkina Faso is a Western African country, with an authentic African cuisine. The aliments which are grown in the country are: various nuts and peanuts, millet and sorghum. Even though there can be found some animals farms with sheep and cattle, the Burkina Faso food is not stapled at all on meat dishes – with the exception of fish, which is consumed frequently. The fruits, such as: bananas, avocados, grapefruits, mangos, papayas, coconut and plantains are not only used for sweet meals, but also as the main course, besides the traditional stew. Bananas used both for the leaves and for the inner fruit in most of the Burkina Faso desserts. The most important local vegetables: cassava (with edible roots), Eggplant, maize, okra, sweet potatoes, onions, tomatoes, turnip, yam (it has edible tubers) are bases for fufu, locally known as foofoo, one of the most significant Burkina Faso meals, also found in other African countries.
Burkina Faso has almost the same culinary culture in all its regions - still, there are some differences between the urban and the rural areas. Due to the fact that meat is considered to be a luxury in the villages, it is usually replaced with fish, which is always consumed with rice, beans or maize. Besides fish, eggs are consumed in the rural areas, as a replacement of meat. There are many markets in all regions in which the local veggies can be found: potatoes, yams, beans and okra, plus very tasty local strawberries. In the capital, Ouagadougou, various sauces are consumed with the meals, like the riz gras (prepared for the rice meals) or the gombo sauce, made of okra, but also used in other stews. These sauces are served with to, which is porridge of millet and maize. The most popular meat dishes include Chicken, which is a delicacy in the rural areas – Chicken is prepared as brochettes (cooked on skewers). Copyright Recipes Wiki
Cuisine Description - Burkina Faso is a Western African country, with an authentic African cuisine. The aliments which are grown in the country are: various nuts and peanuts, millet and sorghum. Even though there can be found some animals farms with sheep and cattle, the Burkina Faso food is not stapled at all on meat dishes – with the exception of fish, which is consumed frequently. The fruits, such as: bananas, avocados, grapefruits, mangos, papayas, coconut and plantains are not only used for sweet meals, but also as the main course, besides the traditional stew. Bananas used both for the leaves and for the inner fruit in most of the Burkina Faso desserts. The most important local vegetables: cassava (with edible roots), Eggplant, maize, okra, sweet potatoes, onions, tomatoes, turnip, yam (it has edible tubers) are bases for fufu, locally known as foofoo, one of the most significant Burkina Faso meals, also found in other African countries.
Burkina Faso has almost the same culinary culture in all its regions - still, there are some differences between the urban and the rural areas. Due to the fact that meat is considered to be a luxury in the villages, it is usually replaced with fish, which is always consumed with rice, beans or maize. Besides fish, eggs are consumed in the rural areas, as a replacement of meat. There are many markets in all regions in which the local veggies can be found: potatoes, yams, beans and okra, plus very tasty local strawberries. In the capital, Ouagadougou, various sauces are consumed with the meals, like the riz gras (prepared for the rice meals) or the gombo sauce, made of okra, but also used in other stews. These sauces are served with to, which is porridge of millet and maize. The most popular meat dishes include Chicken, which is a delicacy in the rural areas – Chicken is prepared as brochettes (cooked on skewers). Copyright Recipes Wiki
Burma / Myanmar
Country - Burma
Cuisine Description - The Burmese prepare their foods either on charcoal braziers or on brick fireplaces. The preparation methods may not be unique, but the manner in which the dishes are served distinguishes the Burmese cuisine. People have certain eating traditions. For example, they take meals on low tables, while laying on floor mats. The foods are brought all at the same time and there seems to be no order. The Burmese like to present their food and to enhance the visual effect produced by it. Although in the cities people have started to use forks, knives and other such utensils, most of the people choose to use their hands when eating. how to cook shwechi traditional food. Copyright Recipes Wiki
Cuisine Description - The Burmese prepare their foods either on charcoal braziers or on brick fireplaces. The preparation methods may not be unique, but the manner in which the dishes are served distinguishes the Burmese cuisine. People have certain eating traditions. For example, they take meals on low tables, while laying on floor mats. The foods are brought all at the same time and there seems to be no order. The Burmese like to present their food and to enhance the visual effect produced by it. Although in the cities people have started to use forks, knives and other such utensils, most of the people choose to use their hands when eating. how to cook shwechi traditional food. Copyright Recipes Wiki
Burundi
Country - Burundi
Cuisine Description - Burundi is situated in Central Africa and has a territory full of mountains, savannas and agricultural fields, with forests in the surrounding of rivers and waters. Agriculture is spread on 80 % of the country’s surface and it especially includes coffee, tea, corn, beans and manioc. Due to these characteristics, the Burundi cuisine is very representative for the African culinary culture, as it includes beans, which are the staple of Burundi cooking, exotic fruits (mainly bananas) plantains, sweet potatoes, cassava, peas, maize and cereals, like corn and Wheat. Not much meat is consumed in Burundi, due to the fact that animal breeding is a secondary occupation; still, there are some dishes that include goat and sheep meat but cows are very secret.
A major aspect when discussing the Burundian cuisine is based on the economical conditions of the country: the Burundian people usually eat homemade food, from homemade vessel, also used for drinking, carrying water and storing grain.
The major difference between the regions of Burundi is the fact that there aren’t many restaurants in the small towns and rural areas (in there, homemade traditional food is consumed on regular bases, including beans, plantains, bananas and corn), while in the urban areas, there can be found numerous cuisines. In the capital Bujumbura (located on the Lake Tanganyika) and in Kitega, there are various traditional restaurants, including the most popular ones, French and Greek. In all urban areas, besides the traditional cuisine of Africa and the European ones, Asian cuisine is present in many restaurants and hotels. The Asian influences are felt in the rice dishes, very spicy foods and the famous chapati. Chapati is a bread that comes from India and the recipe of the dough includes flour, water, salt and oil – these are all made in a tawa, which is a round griddle or in an iron skillet. Copyright Recipes Wiki
Cuisine Description - Burundi is situated in Central Africa and has a territory full of mountains, savannas and agricultural fields, with forests in the surrounding of rivers and waters. Agriculture is spread on 80 % of the country’s surface and it especially includes coffee, tea, corn, beans and manioc. Due to these characteristics, the Burundi cuisine is very representative for the African culinary culture, as it includes beans, which are the staple of Burundi cooking, exotic fruits (mainly bananas) plantains, sweet potatoes, cassava, peas, maize and cereals, like corn and Wheat. Not much meat is consumed in Burundi, due to the fact that animal breeding is a secondary occupation; still, there are some dishes that include goat and sheep meat but cows are very secret.
A major aspect when discussing the Burundian cuisine is based on the economical conditions of the country: the Burundian people usually eat homemade food, from homemade vessel, also used for drinking, carrying water and storing grain.
The major difference between the regions of Burundi is the fact that there aren’t many restaurants in the small towns and rural areas (in there, homemade traditional food is consumed on regular bases, including beans, plantains, bananas and corn), while in the urban areas, there can be found numerous cuisines. In the capital Bujumbura (located on the Lake Tanganyika) and in Kitega, there are various traditional restaurants, including the most popular ones, French and Greek. In all urban areas, besides the traditional cuisine of Africa and the European ones, Asian cuisine is present in many restaurants and hotels. The Asian influences are felt in the rice dishes, very spicy foods and the famous chapati. Chapati is a bread that comes from India and the recipe of the dough includes flour, water, salt and oil – these are all made in a tawa, which is a round griddle or in an iron skillet. Copyright Recipes Wiki
Cambodia
Country - Cambodia
Cuisine Description - Fish and rice are the main ingredients of the Cambodian, or Khmer cuisine and most of the Cambodian dishes are spicy and extremely exotic. Shrimp is a very common Cambodian ingredient, together with other sea food delicacies. A Cambodian meal usually includes soup (samla), served at the same time as the other dishes. Fish is a major part of the Cambodian cuisine and grilled fish is a local specialty. Fish in cut up into pieces, rolled in a lettuce and dipped into fish sauce and it is often served with other types of Cambodian salads. The diversity of spices is huge and you can expect to find herbs and spices like cilantro, mint leaves and lemon thyme in even the simplest Cambodian dishes. The French influence can be found in the bread that Cambodian chefs prepare, but also in the fact that frog legs are considered a delicacy. The regional setting of Cambodian also influenced the evolution of the Cambodian cuisine. Since more than two thirds of the cultivated land hold rice plantations, it’s only natural that this is the most popular ingredient in almost all Cambodian dishes. Although similar in many ways to other Asian rice coking methods, Cambodian rice cooking is quite superficial and the rice is often served after only a quick dip in heated water. Sauces and meat are always skillfully blended with the basic rice and the use of herbs and flavored spices makes each rice meal taste like a whole new dish. Nuoc mam is a traditional fish sauce that is diluted with water and seasoned with chopped red chilies – it accompanies many dishes that you will find in Cambodia or in international region-specific restaurants. Copyright Recipes Wiki
Cuisine Description - Fish and rice are the main ingredients of the Cambodian, or Khmer cuisine and most of the Cambodian dishes are spicy and extremely exotic. Shrimp is a very common Cambodian ingredient, together with other sea food delicacies. A Cambodian meal usually includes soup (samla), served at the same time as the other dishes. Fish is a major part of the Cambodian cuisine and grilled fish is a local specialty. Fish in cut up into pieces, rolled in a lettuce and dipped into fish sauce and it is often served with other types of Cambodian salads. The diversity of spices is huge and you can expect to find herbs and spices like cilantro, mint leaves and lemon thyme in even the simplest Cambodian dishes. The French influence can be found in the bread that Cambodian chefs prepare, but also in the fact that frog legs are considered a delicacy. The regional setting of Cambodian also influenced the evolution of the Cambodian cuisine. Since more than two thirds of the cultivated land hold rice plantations, it’s only natural that this is the most popular ingredient in almost all Cambodian dishes. Although similar in many ways to other Asian rice coking methods, Cambodian rice cooking is quite superficial and the rice is often served after only a quick dip in heated water. Sauces and meat are always skillfully blended with the basic rice and the use of herbs and flavored spices makes each rice meal taste like a whole new dish. Nuoc mam is a traditional fish sauce that is diluted with water and seasoned with chopped red chilies – it accompanies many dishes that you will find in Cambodia or in international region-specific restaurants. Copyright Recipes Wiki
Cameroon
Country - Cameroon
Cuisine Description - The Republic of Cameroon is located in Central Africa. Cameroon was a German colony from the late 1870s and until the end of World War I, when it was split between the English and the French. The French Cameroon and the English Cameroon gained their independence and merged in 1961 to form The Federal Republic of Cameroon. Due to the French influences and its location on the crossroads between the north, west, and centre of the continent, the cuisine of Cameroon is one of the most varied in Africa. The French introduced bread and Italian pasta to the cuisine of Cameroon, while the English introduced European desserts. However, the staple foods in Cameroon remained traditional. They include cassava, yam, rice, plantain, Potato, maize, beans and millet. maize is the cereal that is most cherished by the indigenes, while rice consumption is less popular. The main source of protein for most inhabitants is fish, while bush meat is also often consumed. The most popular bush meat is the giant rat. Poultry and other types of meat are very expensive and they are eaten at special occasions. Because Cameroon is blessed with a very fertile soil, a wide variety of vegetables and fruits, both domestic and imported species, are grown here.
Cameroon is divided in ten provinces (Adamaoua, Centre, Est, Extreme-Nord, Littoral, Nord, Nord-Ouest, Ouest, Sud, Sud-Ouest). There are many ethnic groups inhabiting these provinces, each with its own culture and cuisine. The most important tribes are Cameroon Highlanders, Equatorial Bantu, Kirdi, Fulani, North western Bantu and Eastern Nigritic.
In the Centre and South provinces, plantain is considered as the staple food of the populations. maize is also very popular, while rice is consumed on special occasions. The Centre and South region is particularly characterized by certain dishes like Kwem (young cassava leaves with the juice from palm nuts), Nnam ngon (marrow paste cooked with plantain leaves), Nnam owondo and Ndomba tsit (meat cooked tied in plantain leaves).
While tuber crops and plantains are staple foods in the southern part of Cameroon, cereals, millet are the staples in the northern parts. maize is consumed almost everywhere, especially in the western part of Adamaoua. In the Nord, Extreme-Nord and Adamaoua provinces, the most commonly eaten meat is Beef taken from the herds which make up the wealth of North Cameroon. The people that inhabit the northern regions also eat insects (termites, the karite caterpillars and others) and small hunting products: birds, field mice, squirrels, rats and frogs.
Cuisine of the Cameroonian Littoral Province
In the cuisine of the Littoral Province the most important ingredients are cocoyams, cassava, beans, kalokaschia, leaves, grains and nuts. These vegetables are cultivated, but in some regions they grow spontaneously. There are many ethnic groups inhabiting this province, each with its own culture and traditional cuisine. For example, the Bassas and Bakokos’ traditional dish is palm nut (‘mbanga’) soup with fish or meat, eaten with cooked cassava rolls. The Dualas tribe prefer the bitterleaf soup, cooked with Squash grains or peanuts and eaten with boiled plantains.
The regional speciality of the Littoral Province is Ekoki. The ingredients for this dish include the Vigna beans variety and the Voandzou (Matobo) grains. This dish is served with plantains, cocoyams or kolokashia. Another speciality of this province is the Yellow Soup served with cocoyams.
Cuisine of the West Province
Fufu made using corn is the staple food of this province. Besides corn, other important ingredients in the West Province’s cuisine are tubers like yams, cocoyams, cassava and sweet potatoes. Tubers and banana are quite often cooked in a mixture with a variety of meats (goat, sheep, Pork, Beef, Chicken and bush meat). These mixtures are called Kondre and they are served with corn Fufu, pounded Kolokashia or Yellow Soup. There are many leaves used as vegetables in this cuisine. Some of them are kolokashia, cocoyam, cassava and beans leaves. The usual cooking method for these leaves is mixing them with palm oil and seasoning with salt and pepper.
In some parts of the West Province (Bamboutos Division and parts of Menoua) people eat more exotic dishes. The main ingredients of these dishes include the flesh of dog, cats and snakes. The larvae of certain insects are considered delicacies.
The most important fruit cultivated here is Mbu (a purplish-blue fruit looking like a small plum). Sauces are a big part of any meal in this area. There are two kinds of sauces that are specific to the West Province. One of them is Nkui and the other is a Groundnut sauce cooked with fish or meat. Copyright Recipes Wiki
Cuisine Description - The Republic of Cameroon is located in Central Africa. Cameroon was a German colony from the late 1870s and until the end of World War I, when it was split between the English and the French. The French Cameroon and the English Cameroon gained their independence and merged in 1961 to form The Federal Republic of Cameroon. Due to the French influences and its location on the crossroads between the north, west, and centre of the continent, the cuisine of Cameroon is one of the most varied in Africa. The French introduced bread and Italian pasta to the cuisine of Cameroon, while the English introduced European desserts. However, the staple foods in Cameroon remained traditional. They include cassava, yam, rice, plantain, Potato, maize, beans and millet. maize is the cereal that is most cherished by the indigenes, while rice consumption is less popular. The main source of protein for most inhabitants is fish, while bush meat is also often consumed. The most popular bush meat is the giant rat. Poultry and other types of meat are very expensive and they are eaten at special occasions. Because Cameroon is blessed with a very fertile soil, a wide variety of vegetables and fruits, both domestic and imported species, are grown here.
Cameroon is divided in ten provinces (Adamaoua, Centre, Est, Extreme-Nord, Littoral, Nord, Nord-Ouest, Ouest, Sud, Sud-Ouest). There are many ethnic groups inhabiting these provinces, each with its own culture and cuisine. The most important tribes are Cameroon Highlanders, Equatorial Bantu, Kirdi, Fulani, North western Bantu and Eastern Nigritic.
In the Centre and South provinces, plantain is considered as the staple food of the populations. maize is also very popular, while rice is consumed on special occasions. The Centre and South region is particularly characterized by certain dishes like Kwem (young cassava leaves with the juice from palm nuts), Nnam ngon (marrow paste cooked with plantain leaves), Nnam owondo and Ndomba tsit (meat cooked tied in plantain leaves).
While tuber crops and plantains are staple foods in the southern part of Cameroon, cereals, millet are the staples in the northern parts. maize is consumed almost everywhere, especially in the western part of Adamaoua. In the Nord, Extreme-Nord and Adamaoua provinces, the most commonly eaten meat is Beef taken from the herds which make up the wealth of North Cameroon. The people that inhabit the northern regions also eat insects (termites, the karite caterpillars and others) and small hunting products: birds, field mice, squirrels, rats and frogs.
Cuisine of the Cameroonian Littoral Province
In the cuisine of the Littoral Province the most important ingredients are cocoyams, cassava, beans, kalokaschia, leaves, grains and nuts. These vegetables are cultivated, but in some regions they grow spontaneously. There are many ethnic groups inhabiting this province, each with its own culture and traditional cuisine. For example, the Bassas and Bakokos’ traditional dish is palm nut (‘mbanga’) soup with fish or meat, eaten with cooked cassava rolls. The Dualas tribe prefer the bitterleaf soup, cooked with Squash grains or peanuts and eaten with boiled plantains.
The regional speciality of the Littoral Province is Ekoki. The ingredients for this dish include the Vigna beans variety and the Voandzou (Matobo) grains. This dish is served with plantains, cocoyams or kolokashia. Another speciality of this province is the Yellow Soup served with cocoyams.
Cuisine of the West Province
Fufu made using corn is the staple food of this province. Besides corn, other important ingredients in the West Province’s cuisine are tubers like yams, cocoyams, cassava and sweet potatoes. Tubers and banana are quite often cooked in a mixture with a variety of meats (goat, sheep, Pork, Beef, Chicken and bush meat). These mixtures are called Kondre and they are served with corn Fufu, pounded Kolokashia or Yellow Soup. There are many leaves used as vegetables in this cuisine. Some of them are kolokashia, cocoyam, cassava and beans leaves. The usual cooking method for these leaves is mixing them with palm oil and seasoning with salt and pepper.
In some parts of the West Province (Bamboutos Division and parts of Menoua) people eat more exotic dishes. The main ingredients of these dishes include the flesh of dog, cats and snakes. The larvae of certain insects are considered delicacies.
The most important fruit cultivated here is Mbu (a purplish-blue fruit looking like a small plum). Sauces are a big part of any meal in this area. There are two kinds of sauces that are specific to the West Province. One of them is Nkui and the other is a Groundnut sauce cooked with fish or meat. Copyright Recipes Wiki
Canada
Country - Canada
Cuisine Description - Canadian cuisine is very different from one region to another. As a matter of fact, the traditional cuisine of English Canada resembles British and American cuisine, but the traditional cuisine of Quebec and French Canada finds its roots in French cuisine. A great influence was that of German, Ukrainian, Polish and Scandinavian cuisine while Newfoundland and Maritime cuisine derives from Irish and British cooking, and the most preferred are Beef, Pork, and salt-cured fish. Most Canadian home cooks have assimilated new recipes and ingredients from the entire world. One of the most important aspects of Canadian cuisine is represented by the fusion of modern culinary techniques and Canadian ingredients like wild blueberries, saskatoon berries, mussels, bison, caribou, salmon, wild rice, beer, ice wine and locally produced wine, maple syrup and cheeses.
Canadian cuisine has a wide variety of dishes as it follows: a French-Canadian fast-food called Poutine which contains French fries, cheese curds and gravy. Caesar cocktail is made from votka, clamato juice (clam-tomato juice), Tabasco sauce, Worchestershire sauce in a salt-rimmed glass. This cocktail was invented in Calgary in 1969. Another Canadian dish is represented by Lumberjack’s Breakfast aka Logger's Breakfast which consists of eggs, Bacon, Ham, sausages and large pancakes. In 1915, in the North part of Ontario, butter tart was invented and this is made of Sugar, eggs, butter, raisins, pecans and flavour. A delicious meat pie originating from Quebec is Tourtiere and, in order to cook it, you need the following ingredients: onions, Pork, and celery. In most Canadian Chinese restaurants, ginger Beef has become one of the most famous dishes. A street food originated in Halifax in called Donairs and it is a variation on the Middle-Eastern Doner kebab; the ingredients needed to obtain Donairs are slices of meat, sauce containing condensed milk, Sugar, vinegar, and garlic powder.
In Canada, a very popular style of cooking is that of Canadian Chinese cuisine which is also called Can/Chinese and which was invented by early Cantonese immigrants by adapting traditional Chinese recipes to Western tastes. Copyright Recipes WIki
Cuisine Description - Canadian cuisine is very different from one region to another. As a matter of fact, the traditional cuisine of English Canada resembles British and American cuisine, but the traditional cuisine of Quebec and French Canada finds its roots in French cuisine. A great influence was that of German, Ukrainian, Polish and Scandinavian cuisine while Newfoundland and Maritime cuisine derives from Irish and British cooking, and the most preferred are Beef, Pork, and salt-cured fish. Most Canadian home cooks have assimilated new recipes and ingredients from the entire world. One of the most important aspects of Canadian cuisine is represented by the fusion of modern culinary techniques and Canadian ingredients like wild blueberries, saskatoon berries, mussels, bison, caribou, salmon, wild rice, beer, ice wine and locally produced wine, maple syrup and cheeses.
Canadian cuisine has a wide variety of dishes as it follows: a French-Canadian fast-food called Poutine which contains French fries, cheese curds and gravy. Caesar cocktail is made from votka, clamato juice (clam-tomato juice), Tabasco sauce, Worchestershire sauce in a salt-rimmed glass. This cocktail was invented in Calgary in 1969. Another Canadian dish is represented by Lumberjack’s Breakfast aka Logger's Breakfast which consists of eggs, Bacon, Ham, sausages and large pancakes. In 1915, in the North part of Ontario, butter tart was invented and this is made of Sugar, eggs, butter, raisins, pecans and flavour. A delicious meat pie originating from Quebec is Tourtiere and, in order to cook it, you need the following ingredients: onions, Pork, and celery. In most Canadian Chinese restaurants, ginger Beef has become one of the most famous dishes. A street food originated in Halifax in called Donairs and it is a variation on the Middle-Eastern Doner kebab; the ingredients needed to obtain Donairs are slices of meat, sauce containing condensed milk, Sugar, vinegar, and garlic powder.
In Canada, a very popular style of cooking is that of Canadian Chinese cuisine which is also called Can/Chinese and which was invented by early Cantonese immigrants by adapting traditional Chinese recipes to Western tastes. Copyright Recipes WIki
Cape Verde
Country - Cape Verde
Cuisine Description - Cape Verde is a beautiful island discovered by the Portuguese navigators on the 1st of May 1460. By the time the Portuguese navigators arrived in this country the only economic activity here was the breeding of goats. Few centuries later a new occupation brought many people on the Island. The production and export of salt towards Brazil boosted the entire economy of Cape Verde bringing in this country many immigrants. All these people that arrived on the island brought along many new things for Cape Verde cuisine. CapeVerde cuisine is rated worldwide as being among the best ones because of the exquisite ways of preparing and serving food. All over the country one can always find a restaurant or a household that can offer the unique experience of tasting a traditional Cape Verde meal. In this country every household prepares their own bread made from special flour called semolina.
Due to the fact that this Island has a tropical dry environment and because of its colonization by the Portuguese people in the 15th century this country cuisine shaped during the time its cooking treats. The Africans brought knowledge about the growing and cooking tropical crops in this country. The Portuguese people used this Island more or less like an experiment. They wanted to try growing foods from the Americas, such as hot peppers, corn, pumpkins and cassava. The Portuguese brought also some types of tropical crops from Asia like bananas, Sugar, mangos, and papayas. People from Cape Verde have a special affinity for dishes made with dried corn. One of the most famous dishes on this island is called Catchupa and is a stew made with beans and hominy and with meat or fish. A typical Cape Verde meal is generally starting with a dish called Bstilla, which is a crisp pastry, followed by a typical kebab or brochette seasoned with lab or Beef fat. Copyright Recipes Wiki
Cuisine Description - Cape Verde is a beautiful island discovered by the Portuguese navigators on the 1st of May 1460. By the time the Portuguese navigators arrived in this country the only economic activity here was the breeding of goats. Few centuries later a new occupation brought many people on the Island. The production and export of salt towards Brazil boosted the entire economy of Cape Verde bringing in this country many immigrants. All these people that arrived on the island brought along many new things for Cape Verde cuisine. CapeVerde cuisine is rated worldwide as being among the best ones because of the exquisite ways of preparing and serving food. All over the country one can always find a restaurant or a household that can offer the unique experience of tasting a traditional Cape Verde meal. In this country every household prepares their own bread made from special flour called semolina.
Due to the fact that this Island has a tropical dry environment and because of its colonization by the Portuguese people in the 15th century this country cuisine shaped during the time its cooking treats. The Africans brought knowledge about the growing and cooking tropical crops in this country. The Portuguese people used this Island more or less like an experiment. They wanted to try growing foods from the Americas, such as hot peppers, corn, pumpkins and cassava. The Portuguese brought also some types of tropical crops from Asia like bananas, Sugar, mangos, and papayas. People from Cape Verde have a special affinity for dishes made with dried corn. One of the most famous dishes on this island is called Catchupa and is a stew made with beans and hominy and with meat or fish. A typical Cape Verde meal is generally starting with a dish called Bstilla, which is a crisp pastry, followed by a typical kebab or brochette seasoned with lab or Beef fat. Copyright Recipes Wiki
Central African Republic
Country - Central African Republic
Cuisine Description - The African cuisine, in general, is one that reflects indigenous traditions, but also many influences from Arabs, Europeans and Asians. Africa is the second largest landmass on the planet and it hosts hundreds of ethnic and social groups. Of course, the African cuisine reflects all this diversity especially in the use of basic ingredients and in the cooking techniques. Central Africa is situated between the Tibesti Mountains and the vast basin of the Congo River. The place has remained outside the area of culinary influences for a very long period of time. The first influences started to appear in the Central African cuisine only at the end of the 19th century, when the African people started to give more importance to what they ate and how the food looked. However, the Central African cuisine adopted some widespread ingredients from other cuisines due to the slave trade during the 16th century. Such adopted ingredients would be cassava, Peanut, chilli pepper plants and a few more other. Obviously, these imported ingredients have had a major influence on the Central African cuisine. Still, the African people preserved their traditional cooking methods, thus the new ingredients were sometimes used a lot differently than they were usually used. Today, Central African cuisine is considered to be quite a unique cuisine, presenting a large variety of exotic dishes.
The most used ingredients in the Central African cuisine are the plantains and cassava. The cuisine here is a wonderful combination of fruits, vegetables, meat and fish. The tradition there is to cook Fufu-like starchy dishes, which are usually prepared from fermented cassava roots. These strange but also delicious dishes are sometimes used to garnish grilled meat. Another very popular thing in the Central African cuisine is the sauce. The Africans like to eat almost everything garnished with sauces that is why they developed a lot of recipes of various, tasty sauces. The most traditional meats in Central Africa are the ones of the animals that can be hunted in the African forests. There are a lot of local ingredients that are used when cooking that is why, when they cook imported dishes they still preserve the local taste. For instance, the Central African spinach stew is cooked with tomato, peppers, chilli peppers, onions and Peanut butter. cassava plants are probably considered to be the national cooking ingredient and they are consumed as cooked greens. The Central African cuisine wasn’t popular in the West, but lately it started to be more and more popular as immigrants bring their own recipes with them. Copyright Recipes Wiki
Cuisine Description - The African cuisine, in general, is one that reflects indigenous traditions, but also many influences from Arabs, Europeans and Asians. Africa is the second largest landmass on the planet and it hosts hundreds of ethnic and social groups. Of course, the African cuisine reflects all this diversity especially in the use of basic ingredients and in the cooking techniques. Central Africa is situated between the Tibesti Mountains and the vast basin of the Congo River. The place has remained outside the area of culinary influences for a very long period of time. The first influences started to appear in the Central African cuisine only at the end of the 19th century, when the African people started to give more importance to what they ate and how the food looked. However, the Central African cuisine adopted some widespread ingredients from other cuisines due to the slave trade during the 16th century. Such adopted ingredients would be cassava, Peanut, chilli pepper plants and a few more other. Obviously, these imported ingredients have had a major influence on the Central African cuisine. Still, the African people preserved their traditional cooking methods, thus the new ingredients were sometimes used a lot differently than they were usually used. Today, Central African cuisine is considered to be quite a unique cuisine, presenting a large variety of exotic dishes.
The most used ingredients in the Central African cuisine are the plantains and cassava. The cuisine here is a wonderful combination of fruits, vegetables, meat and fish. The tradition there is to cook Fufu-like starchy dishes, which are usually prepared from fermented cassava roots. These strange but also delicious dishes are sometimes used to garnish grilled meat. Another very popular thing in the Central African cuisine is the sauce. The Africans like to eat almost everything garnished with sauces that is why they developed a lot of recipes of various, tasty sauces. The most traditional meats in Central Africa are the ones of the animals that can be hunted in the African forests. There are a lot of local ingredients that are used when cooking that is why, when they cook imported dishes they still preserve the local taste. For instance, the Central African spinach stew is cooked with tomato, peppers, chilli peppers, onions and Peanut butter. cassava plants are probably considered to be the national cooking ingredient and they are consumed as cooked greens. The Central African cuisine wasn’t popular in the West, but lately it started to be more and more popular as immigrants bring their own recipes with them. Copyright Recipes Wiki
Chad
Country - Chad
Cuisine Description - Like any other region in the world, Chad has its unique characteristics. Its culture is one that resonates the best parts its. A perfect example of this is Chadian Cuisine, and its cuisine history attached to it. One example of Chadian Cuisine and its cuisine history is demonstrated in the staple food consumed there. The Chadian staple food is the millet. Today as well as in the Chadian cuisine history, this food has been important.
In the past, the millet was consumed in a number of ways. Over the years these methods of consuming the millet have been innovated to suit the taste of those who relish them.
In accordance with Chadian cuisine history, the millet was consumed as a whole grain, as a paste and as balls of millet. Of these, the millet balls could be dipped into different types of Chadian sauces. In the north of Chad, this method of consuming millet in Chadian cuisine is known as aiysh in Chadian Arabic. In the south, this same food is known as biya. There is little difference in the ways that millet is consumed in the north and south; only the names seem to be far apart.
Aside from consuming millet in the form of a paste or balls, there are other ways to consume this food according to Chadian cuisine. millet is used to make fangasou that is consumed for breakfast.
Millet can also be consumed in the form of pancakes. These arte fried in oil in order to prevent them from sticking to the pan.
Besides millet, another type of grain called sorghum is also a major food in Chadian cuisine. Sorghum is also a staple food, and has been so in Chadian cuisine history too.
Rice is another major food consumed in Chadian cuisine in addition to the millet and sorghum grains. Foods like corn and Wheat are not commonly consumed in Chadian cuisine due to these being scarce.
Among other food substances consumed in Chadian cuisine are mutton, Beef and Chicken. These have been part of Chadian cuisine in the past as well, reflecting a rich Chadian cuisine historically. Mainly up north, these foods have been common due to the fact that the sources of these foods have been raised there.
Aside from mutton, Beef and Chicken available in Chadian cuisine, Pork is also available in N'Djamena and parts of southern Chad. This is quite surprising because Muslims do not consume Pork.
Among fleshy foods, fish is also common in Chadian cuisine and has been so in its history as well. The Nile Perch, known as the capitaine, is widely consumed in Chad. In addition to this breed, there is the eel, Tilapia and Carp that are part of Chadian cuisine. Balbout is another type of fish that is available during the rainy season. Salanga and banda are well known Chadians fish in Chad, and are exported to Cameroon and Nigeria.
Among vegetables, okra is popular in Chadian cuisine, as it is used to make gumbo (a base of a sauce). cassava leaves are also commonly consumed in Chadian cuisine.
Among fruits, guavas, bananas and mangoes are popular in Chad. Up north, dates and raisins, form integral parts of many dishes. Other dry fruits in Chadian cuisine would include peanuts that are consumed in their cooked or raw form.
Throughout Chadian cuisine history, there have been particular practices adhered to. One of these includes men and women eating separately, generally speaking. However, the evening meal being an important meal may have everyone eating together. In Chadian Cuisine, when people consume such meals together, they usually do so out of a large plate, and everyone sits on the floor. This is in fact another historic part of Chadian cuisine.
Traditionally as in almost all cultures globally, the cuisines of Chad uses a combination of locally available fruits, grains and vegetables, milk and meat products. Most of the recipes on the Chad cuisine provide mishmash of its traditional cuisine. Most of them are traditionally cooked. Many of the cuisines that you will find in the Cuisines of Chad are mostly influenced by the customs and traditions that are prevalent in the region. There are various cuisines in the Cuisine of Chad. Most of them being extremely traditional, however some out influenced due to its history of invasions. Nevertheless, you are most likely to find yummy banana dishes, stews, pastes and juicy fruits and drinks in the Chad Cuisine. The culture of Chad weaves a thread of diversity not only through the manner of dress, language and various other features but also in its variety of dishes. There are great tasting authentic and traditional cuisines in the cuisines of Chad, which need special skill and delicacy to prepare for complete enjoyment of the cuisine. Copyright Recipes WIki
Cuisine Description - Like any other region in the world, Chad has its unique characteristics. Its culture is one that resonates the best parts its. A perfect example of this is Chadian Cuisine, and its cuisine history attached to it. One example of Chadian Cuisine and its cuisine history is demonstrated in the staple food consumed there. The Chadian staple food is the millet. Today as well as in the Chadian cuisine history, this food has been important.
In the past, the millet was consumed in a number of ways. Over the years these methods of consuming the millet have been innovated to suit the taste of those who relish them.
In accordance with Chadian cuisine history, the millet was consumed as a whole grain, as a paste and as balls of millet. Of these, the millet balls could be dipped into different types of Chadian sauces. In the north of Chad, this method of consuming millet in Chadian cuisine is known as aiysh in Chadian Arabic. In the south, this same food is known as biya. There is little difference in the ways that millet is consumed in the north and south; only the names seem to be far apart.
Aside from consuming millet in the form of a paste or balls, there are other ways to consume this food according to Chadian cuisine. millet is used to make fangasou that is consumed for breakfast.
Millet can also be consumed in the form of pancakes. These arte fried in oil in order to prevent them from sticking to the pan.
Besides millet, another type of grain called sorghum is also a major food in Chadian cuisine. Sorghum is also a staple food, and has been so in Chadian cuisine history too.
Rice is another major food consumed in Chadian cuisine in addition to the millet and sorghum grains. Foods like corn and Wheat are not commonly consumed in Chadian cuisine due to these being scarce.
Among other food substances consumed in Chadian cuisine are mutton, Beef and Chicken. These have been part of Chadian cuisine in the past as well, reflecting a rich Chadian cuisine historically. Mainly up north, these foods have been common due to the fact that the sources of these foods have been raised there.
Aside from mutton, Beef and Chicken available in Chadian cuisine, Pork is also available in N'Djamena and parts of southern Chad. This is quite surprising because Muslims do not consume Pork.
Among fleshy foods, fish is also common in Chadian cuisine and has been so in its history as well. The Nile Perch, known as the capitaine, is widely consumed in Chad. In addition to this breed, there is the eel, Tilapia and Carp that are part of Chadian cuisine. Balbout is another type of fish that is available during the rainy season. Salanga and banda are well known Chadians fish in Chad, and are exported to Cameroon and Nigeria.
Among vegetables, okra is popular in Chadian cuisine, as it is used to make gumbo (a base of a sauce). cassava leaves are also commonly consumed in Chadian cuisine.
Among fruits, guavas, bananas and mangoes are popular in Chad. Up north, dates and raisins, form integral parts of many dishes. Other dry fruits in Chadian cuisine would include peanuts that are consumed in their cooked or raw form.
Throughout Chadian cuisine history, there have been particular practices adhered to. One of these includes men and women eating separately, generally speaking. However, the evening meal being an important meal may have everyone eating together. In Chadian Cuisine, when people consume such meals together, they usually do so out of a large plate, and everyone sits on the floor. This is in fact another historic part of Chadian cuisine.
Traditionally as in almost all cultures globally, the cuisines of Chad uses a combination of locally available fruits, grains and vegetables, milk and meat products. Most of the recipes on the Chad cuisine provide mishmash of its traditional cuisine. Most of them are traditionally cooked. Many of the cuisines that you will find in the Cuisines of Chad are mostly influenced by the customs and traditions that are prevalent in the region. There are various cuisines in the Cuisine of Chad. Most of them being extremely traditional, however some out influenced due to its history of invasions. Nevertheless, you are most likely to find yummy banana dishes, stews, pastes and juicy fruits and drinks in the Chad Cuisine. The culture of Chad weaves a thread of diversity not only through the manner of dress, language and various other features but also in its variety of dishes. There are great tasting authentic and traditional cuisines in the cuisines of Chad, which need special skill and delicacy to prepare for complete enjoyment of the cuisine. Copyright Recipes WIki
Chile
Country - Chile
Cuisine Description - Before the invasion by the Spanish in the 16th century, Northern Chile was under the Inca rule whereas the Araucanian Indians inhabited central and southern Chile. The Araucanian Indians were not completely subjugated until 1880s. Even though Chile declared its independence in 1810, and a decisive victory over the Spanish was not achieved until 1818. In the war of the Pacific (1879-80), Chile defeated Peru and Bolivia and won its northern lands. Having fought with the Spanish, Peruvians and Bolivians; these countries left a great deal of influence on Chile’s traditional cuisine, other traditions as well as customs of Chile. However, these conquests gave rise to one of the richest culinary revolutions in the history of Chile. The Spanish found a wealth of culinary specialities such as chocolates, peanuts, vanilla, beans, Squash, avocados, coconuts, corn and tomatoes. In turn the Spanish brought to the Chileans products such as Pork, Beef, Lamb, citrus fruits, garlic, cheese, milk, Wheat, vinegar and wine. Nevertheless, much of the Chilean structures and institutions stayed pretty much the same, as they were influenced by its invaders and other wars, but they never succeeded in extinguishing the native culture and traditions, which are still part of Chile today.
Some of the world’s finest and most varied seafood is yielded by the Chileans, as are many of its traditional dishes that are specialities from the sea. In the Cuisine of Chile, wine is very prominent. A few traditional dishes that are common are like the traditional cazuela, which is a clear broth with rice, Potato, corn on the cob added with a piece of Beef or Chicken, which ever you prefer. A summer favourite among the Chileans is the delicious de choclo, mixes Chicken, Beef olives and vegetable in a corn casserole. Espandas are very popular snacks throughout the country. Pan amasado another scrumptious heavy bread that is baked in wood stoked ovens can be found in the Cuisines of Chile. Even though Chile is not all that famous for its meat dishes, nevertheless you can find grilled Beef recipes all over the cuisine of Chile, Lomo a la pobre is a popular meat dish, it is a filling combination of steak topped with two fried eggs that is accompanied with French fries. In the cuisines of Chile you will discover that, Chile’s extraordinary varied seafood is among the world’s best. The real delicacies that are in the Chile cuisine are Chilean mariscos (shellfish), centolla (King Crab) etc. There are tremendous yummy cuisines in Chile, from seafood to meat dishes to delicious desserts and beverages. Copyright Recipes WIki
Cuisine Description - Before the invasion by the Spanish in the 16th century, Northern Chile was under the Inca rule whereas the Araucanian Indians inhabited central and southern Chile. The Araucanian Indians were not completely subjugated until 1880s. Even though Chile declared its independence in 1810, and a decisive victory over the Spanish was not achieved until 1818. In the war of the Pacific (1879-80), Chile defeated Peru and Bolivia and won its northern lands. Having fought with the Spanish, Peruvians and Bolivians; these countries left a great deal of influence on Chile’s traditional cuisine, other traditions as well as customs of Chile. However, these conquests gave rise to one of the richest culinary revolutions in the history of Chile. The Spanish found a wealth of culinary specialities such as chocolates, peanuts, vanilla, beans, Squash, avocados, coconuts, corn and tomatoes. In turn the Spanish brought to the Chileans products such as Pork, Beef, Lamb, citrus fruits, garlic, cheese, milk, Wheat, vinegar and wine. Nevertheless, much of the Chilean structures and institutions stayed pretty much the same, as they were influenced by its invaders and other wars, but they never succeeded in extinguishing the native culture and traditions, which are still part of Chile today.
Some of the world’s finest and most varied seafood is yielded by the Chileans, as are many of its traditional dishes that are specialities from the sea. In the Cuisine of Chile, wine is very prominent. A few traditional dishes that are common are like the traditional cazuela, which is a clear broth with rice, Potato, corn on the cob added with a piece of Beef or Chicken, which ever you prefer. A summer favourite among the Chileans is the delicious de choclo, mixes Chicken, Beef olives and vegetable in a corn casserole. Espandas are very popular snacks throughout the country. Pan amasado another scrumptious heavy bread that is baked in wood stoked ovens can be found in the Cuisines of Chile. Even though Chile is not all that famous for its meat dishes, nevertheless you can find grilled Beef recipes all over the cuisine of Chile, Lomo a la pobre is a popular meat dish, it is a filling combination of steak topped with two fried eggs that is accompanied with French fries. In the cuisines of Chile you will discover that, Chile’s extraordinary varied seafood is among the world’s best. The real delicacies that are in the Chile cuisine are Chilean mariscos (shellfish), centolla (King Crab) etc. There are tremendous yummy cuisines in Chile, from seafood to meat dishes to delicious desserts and beverages. Copyright Recipes WIki
China
Country - China
Cuisine Description - When it comes to food, Chinese are equally diverse as they are in language dialects. Food habits are also influenced by regions, as China is has a vast territory that contains deserts, steppes, grasslands and icy mountains. It is due to the diversity of the climate, products and customs that there are widely different food styles and tastes in local regions. One thing is for certain though. Chinese cuisine is highly appreciated and sought-after all over the world, because of its aromatic, delicious and exotic dishes.
Some other exotic dishes from the Chinese cuisine include the bird's nest Soup, the Kung Pao Chicken, Mapo Dofu, Shark Fin Soup, the Buddha Jumping Over the Wall dish, Prawn with Dragon's Body and Phoenix's tail, or Squirrel with Mandarin Fish.
China is one of the colossal civilizations that history gave us. Their traditions, customs and culture are almost unmatchable by a lot of the current peoples of the World. Their diversity and fascinating way of life have made China one of the jewels of Asia. Putting that together with the fact that it’s the most populous country in the World and that it is one of the dominant powers of today, gives you the idea on how big China really is...
Considered both a craft and an art, Chinese cuisine has been developing and getting richer since the oldest times. During the reign of Emperor fu (20 centuries B.C.), Chinese people learned how to fish and hunt, but also agriculture and cooking began their evolution. The Chinese cooking and food decorating got to the status of high art during the Chou Dynasty and then it was influenced by Confucianism and Taoism. The principles of Confucius promoted the etiquette of food and the joy that it can bring. Taoism promoted health and hygienic aspects of cooking, as the body should be is search for longevity. Based on the spectrum of these 2 major directions, Chinese cuisine doesn’t include unhealthy food, as most of the dishes are low-calorie and low-fat. Added to this, Chinese explored numerous kinds of herbs, spices, seeds, roots and plants and used them in natural traditional dishes and all aliments that Chinese consume have both a physiological need and a spiritual one, as they can bring joy, prosperity or happiness.
Thanks to these authentic values, Chinese cuisine is considered nowadays one of the most valuable culinary heritages in the world. A Chinese traditional meal consists of carbohydrates and zhushi, or main food. The carbs are found in rice, noodles, dough and pastries based dishes and the veggies and meats are considered starch.
There is a wide range of significant, yet not very different cuisines within the Chinese one, regarding both the regional and the influencing aspects. North-western (or Mandarin) and North-eastern cuisine, Jian-Huai, Cantonese cuisine, Hunan, Szechuan, Fujian, Yunnan, Hainan, Hakka ethnic group cuisine are just some of the cuisines within the territory of China. Still, these world famous cooking style has evolved in other regions, as well, such as: Taiwan, Nanyang (Chinese Diaspora in Southeast Asia) and there is also an individual cuisine of Hong Kong.
The Cantonese is among the most famous Chinese cuisines and it is represented by seafood, poultry and the dim sum (meaning touch of heart), made of pastries and dumplings. The hot weathered Northern regions Wheat is consumed and used for noodles, steamed dumplings, pancakes, Pork (mu shu Pork) and mutton (Mongolian hot pot). In the province of Szechuan, garlic and onions are very much enjoyed. In Eastern China, both rice and Wheat are consumed in Chinese bread, noodles, soy sauce and congee (rice gruel similar to porridge).
The Chinese influenced various countries with their cooking style and techniques: Taiwanese cuisine includes many typical Chinese meals: Chinese dried Pork sung, nut Chinese dessert is prepared with pie cherries, grass jelly (sian-chhau or the Chinese name of Liang fen). Copyright Recipes Wiki
Cuisine Description - When it comes to food, Chinese are equally diverse as they are in language dialects. Food habits are also influenced by regions, as China is has a vast territory that contains deserts, steppes, grasslands and icy mountains. It is due to the diversity of the climate, products and customs that there are widely different food styles and tastes in local regions. One thing is for certain though. Chinese cuisine is highly appreciated and sought-after all over the world, because of its aromatic, delicious and exotic dishes.
Some other exotic dishes from the Chinese cuisine include the bird's nest Soup, the Kung Pao Chicken, Mapo Dofu, Shark Fin Soup, the Buddha Jumping Over the Wall dish, Prawn with Dragon's Body and Phoenix's tail, or Squirrel with Mandarin Fish.
China is one of the colossal civilizations that history gave us. Their traditions, customs and culture are almost unmatchable by a lot of the current peoples of the World. Their diversity and fascinating way of life have made China one of the jewels of Asia. Putting that together with the fact that it’s the most populous country in the World and that it is one of the dominant powers of today, gives you the idea on how big China really is...
Considered both a craft and an art, Chinese cuisine has been developing and getting richer since the oldest times. During the reign of Emperor fu (20 centuries B.C.), Chinese people learned how to fish and hunt, but also agriculture and cooking began their evolution. The Chinese cooking and food decorating got to the status of high art during the Chou Dynasty and then it was influenced by Confucianism and Taoism. The principles of Confucius promoted the etiquette of food and the joy that it can bring. Taoism promoted health and hygienic aspects of cooking, as the body should be is search for longevity. Based on the spectrum of these 2 major directions, Chinese cuisine doesn’t include unhealthy food, as most of the dishes are low-calorie and low-fat. Added to this, Chinese explored numerous kinds of herbs, spices, seeds, roots and plants and used them in natural traditional dishes and all aliments that Chinese consume have both a physiological need and a spiritual one, as they can bring joy, prosperity or happiness.
Thanks to these authentic values, Chinese cuisine is considered nowadays one of the most valuable culinary heritages in the world. A Chinese traditional meal consists of carbohydrates and zhushi, or main food. The carbs are found in rice, noodles, dough and pastries based dishes and the veggies and meats are considered starch.
There is a wide range of significant, yet not very different cuisines within the Chinese one, regarding both the regional and the influencing aspects. North-western (or Mandarin) and North-eastern cuisine, Jian-Huai, Cantonese cuisine, Hunan, Szechuan, Fujian, Yunnan, Hainan, Hakka ethnic group cuisine are just some of the cuisines within the territory of China. Still, these world famous cooking style has evolved in other regions, as well, such as: Taiwan, Nanyang (Chinese Diaspora in Southeast Asia) and there is also an individual cuisine of Hong Kong.
The Cantonese is among the most famous Chinese cuisines and it is represented by seafood, poultry and the dim sum (meaning touch of heart), made of pastries and dumplings. The hot weathered Northern regions Wheat is consumed and used for noodles, steamed dumplings, pancakes, Pork (mu shu Pork) and mutton (Mongolian hot pot). In the province of Szechuan, garlic and onions are very much enjoyed. In Eastern China, both rice and Wheat are consumed in Chinese bread, noodles, soy sauce and congee (rice gruel similar to porridge).
The Chinese influenced various countries with their cooking style and techniques: Taiwanese cuisine includes many typical Chinese meals: Chinese dried Pork sung, nut Chinese dessert is prepared with pie cherries, grass jelly (sian-chhau or the Chinese name of Liang fen). Copyright Recipes Wiki
Colombia
Country - Colombia
Cuisine Description - Colombian is blessed with a rich natural space, a variety of the fauna and flora and a high agricultural potential. The most significant agricultural possessions are the coffee plantations (Colombia is the second exporter in the world, but Colombian coffee is recognized as the best one), banana trees, cocoa, beans and sugar cane. Cows and other horned cattle are breaded. All these aspects explain the trends of Colombian traditional cuisine.
Colombia is beneficially situated between a sea (Carebean Sea) and an ocean (Pacific Ocean) and has various exotic plants; this fact is felt in the local cuisine, which includes seafood and wild plants meals: lulo, Curuba, Mamoncillo, uchuva, feijoa, sweet granadilla, mamey, guama, tree tomato and pitahaya, yucca, plantains, anise and even cactus. The main influences found in the Colombian cuisine are those of the Mexico and Argentina, but also Brasilia and Peru: bean and corn meals and Mercado beverages, but Colombian culinary spectrum also contains Italian and other European influences. Some of the most common aliments found in the Colombian diet are: corn, beans, tomatoes, Beef meat, plantains and coffee and cocoa drinks. The Colombian bean meals are best represented by the Antioquian beans, which are made with kidney beans, chopped Bacon, green plantains, tomatoes, onions and garlic. Beef is the main ingredient in the Colombian traditional meat recipes and it is prepared in a variety of ways: fried, grilled, roasted, barbecued, and stewed and as a filling for various Colombian dishes.
With coffee being one of the country’s most important products, Colombia quickly developed a tradition and coffee became almost a national symbol (not as shiny as Brazil’s tradition in coffee though). Colombian coffee is highly regarded and became a must-have on Colombian food menus.
Combining the Spanish cuisine with that of the Africans and the Native Americans, the Colombian cuisine is known for its exoticness and spicy taste. Some of the most famous recipes of Colombian dishes are: Arepas (white corn with a touch of butter and salt), Empanadas Paisas (meat-filled turnovers with cumin seed and brown sugar), the spicy Aji (a side-dish composed out of green onions, cilantro, red hot chilly peppers and vinegar) and the Hojuelas (an extremely sweet desert made out of fried puff squares with Sugar and orange juice).
Some Spanish recipes were “borrowed” by the Colombians and added to their cuisine, having most of these dishes spiced up. Although originally of Spanish foundation, these dishes are considered as being part of the Colombian cuisine.
With all the torment that has torn Colombia in the last centuries, culture rarely had the chance to raise its head from the crowd. This however, didn’t stop the Colombian people to gain cultural and social independence and form their own traditions, lifestyles and culture.
The Colombian cuisine is very much representative for the Native American cuisines, especially because there are many elements that belonged to the pre-Colombian civilizations and cultures, which established the agricultural features and lifestyle of the Colombian culture of today. Native American cuisines include a variety of meals, coming from all kinds of sources: corn breads and corn pastries, fried breads (frequent in the Native American reservations), lima beans with tomatoes and corn, Beef meat, milky desserts, bird stews and rice meals as garnish.
The regional cuisines of Colombia are represented by important cities and the areas surrounding them. Around Bogotá, there is the Andean region, where the traditional dish is the ajiaco, which contains yucca, guasca and potatoes. The soups are flavored with plantain chips, lemon and avocado. Soup is also traditional in Cali, where the Chicken soup sanchocho de gallina is prepared on special occasions. On the Caribbean coast, there is the spicy cooking style, represented by spicy lobster with coconut rice. In the Llanos area, the meats are barbequed, like the terra llanera or the Amarillo. In the Amazons, the Brazilian and the Peruvian cuisines are very much felt in the local dishes. Copyright Recipes Wiki
Cuisine Description - Colombian is blessed with a rich natural space, a variety of the fauna and flora and a high agricultural potential. The most significant agricultural possessions are the coffee plantations (Colombia is the second exporter in the world, but Colombian coffee is recognized as the best one), banana trees, cocoa, beans and sugar cane. Cows and other horned cattle are breaded. All these aspects explain the trends of Colombian traditional cuisine.
Colombia is beneficially situated between a sea (Carebean Sea) and an ocean (Pacific Ocean) and has various exotic plants; this fact is felt in the local cuisine, which includes seafood and wild plants meals: lulo, Curuba, Mamoncillo, uchuva, feijoa, sweet granadilla, mamey, guama, tree tomato and pitahaya, yucca, plantains, anise and even cactus. The main influences found in the Colombian cuisine are those of the Mexico and Argentina, but also Brasilia and Peru: bean and corn meals and Mercado beverages, but Colombian culinary spectrum also contains Italian and other European influences. Some of the most common aliments found in the Colombian diet are: corn, beans, tomatoes, Beef meat, plantains and coffee and cocoa drinks. The Colombian bean meals are best represented by the Antioquian beans, which are made with kidney beans, chopped Bacon, green plantains, tomatoes, onions and garlic. Beef is the main ingredient in the Colombian traditional meat recipes and it is prepared in a variety of ways: fried, grilled, roasted, barbecued, and stewed and as a filling for various Colombian dishes.
With coffee being one of the country’s most important products, Colombia quickly developed a tradition and coffee became almost a national symbol (not as shiny as Brazil’s tradition in coffee though). Colombian coffee is highly regarded and became a must-have on Colombian food menus.
Combining the Spanish cuisine with that of the Africans and the Native Americans, the Colombian cuisine is known for its exoticness and spicy taste. Some of the most famous recipes of Colombian dishes are: Arepas (white corn with a touch of butter and salt), Empanadas Paisas (meat-filled turnovers with cumin seed and brown sugar), the spicy Aji (a side-dish composed out of green onions, cilantro, red hot chilly peppers and vinegar) and the Hojuelas (an extremely sweet desert made out of fried puff squares with Sugar and orange juice).
Some Spanish recipes were “borrowed” by the Colombians and added to their cuisine, having most of these dishes spiced up. Although originally of Spanish foundation, these dishes are considered as being part of the Colombian cuisine.
With all the torment that has torn Colombia in the last centuries, culture rarely had the chance to raise its head from the crowd. This however, didn’t stop the Colombian people to gain cultural and social independence and form their own traditions, lifestyles and culture.
The Colombian cuisine is very much representative for the Native American cuisines, especially because there are many elements that belonged to the pre-Colombian civilizations and cultures, which established the agricultural features and lifestyle of the Colombian culture of today. Native American cuisines include a variety of meals, coming from all kinds of sources: corn breads and corn pastries, fried breads (frequent in the Native American reservations), lima beans with tomatoes and corn, Beef meat, milky desserts, bird stews and rice meals as garnish.
The regional cuisines of Colombia are represented by important cities and the areas surrounding them. Around Bogotá, there is the Andean region, where the traditional dish is the ajiaco, which contains yucca, guasca and potatoes. The soups are flavored with plantain chips, lemon and avocado. Soup is also traditional in Cali, where the Chicken soup sanchocho de gallina is prepared on special occasions. On the Caribbean coast, there is the spicy cooking style, represented by spicy lobster with coconut rice. In the Llanos area, the meats are barbequed, like the terra llanera or the Amarillo. In the Amazons, the Brazilian and the Peruvian cuisines are very much felt in the local dishes. Copyright Recipes Wiki
Tuesday, September 14, 2010
Comoros
Country - Comoros
Cuisine Description - The small country of Comoros is situated in the East part of Africa in the Indian Ocean. Over the years this country territories have been repeatedly invaded by numerous other people and groups like those from the coast of Africa, Indonesia, Madagascar and Persian Golf. Even the Portuguese explorers have visited this country in the early 16th century. All these people left their mark over the Comoros cuisine by bringing with them all kind of ingredients and flavors. Some of the influences brought by these people are still being used nowadays in the Comoros cuisine. French people left as well their mark over the Comoros traditional cuisine during the colonization period. Also the Arab people came on this lands and introduced to the Comoros cuisine many different types of spices and exotic ingredients as well as a new way of preparing rice steamed with spices, the usage of cloves, saffron, cinnamon and pomegranate juice.
Anyone who decides of visiting the beautiful country of Comoros must know that here they can find a culinary paradise. This thing is possible only because of all the people like French, Arabs or other African people, that came on this lands and left their mark over the Comoros cuisine. A typical Comoros meal should always contain rice and meat, seasoned with one of the many locally produced ingredients like vanilla, coriander, cardamom, cloves, cinnamon and nutmeg. Also very famous in this country are fish dishes like the one called “Langouste a la vanille” a very rich dish made with lobster boiled in vanilla sauce. Anyone who wants to try a very stodgy dish can always have a stew made with all kind of Indian ingredients and vegetables like curries, chapattis, Lentil soups and a large variety of pickles. On this island there can be easily found and used in cooking any dish all kind of exotic ingredients and fruits like peppers, maize, chiles, tomatoes, bananas, pineapples, limes and oranges. Copyright Recipes Wiki
Cuisine Description - The small country of Comoros is situated in the East part of Africa in the Indian Ocean. Over the years this country territories have been repeatedly invaded by numerous other people and groups like those from the coast of Africa, Indonesia, Madagascar and Persian Golf. Even the Portuguese explorers have visited this country in the early 16th century. All these people left their mark over the Comoros cuisine by bringing with them all kind of ingredients and flavors. Some of the influences brought by these people are still being used nowadays in the Comoros cuisine. French people left as well their mark over the Comoros traditional cuisine during the colonization period. Also the Arab people came on this lands and introduced to the Comoros cuisine many different types of spices and exotic ingredients as well as a new way of preparing rice steamed with spices, the usage of cloves, saffron, cinnamon and pomegranate juice.
Anyone who decides of visiting the beautiful country of Comoros must know that here they can find a culinary paradise. This thing is possible only because of all the people like French, Arabs or other African people, that came on this lands and left their mark over the Comoros cuisine. A typical Comoros meal should always contain rice and meat, seasoned with one of the many locally produced ingredients like vanilla, coriander, cardamom, cloves, cinnamon and nutmeg. Also very famous in this country are fish dishes like the one called “Langouste a la vanille” a very rich dish made with lobster boiled in vanilla sauce. Anyone who wants to try a very stodgy dish can always have a stew made with all kind of Indian ingredients and vegetables like curries, chapattis, Lentil soups and a large variety of pickles. On this island there can be easily found and used in cooking any dish all kind of exotic ingredients and fruits like peppers, maize, chiles, tomatoes, bananas, pineapples, limes and oranges. Copyright Recipes Wiki
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