Madagascar, a large island country of the eastern coast of Africa, is maybe most famous for peculiar wildlife with lemurs and giant spiky forests [1]. This uniqueness stems from the island’s relative isolation – there has been very little migration of plants and animals from mainland Africa. Mirroring the low […]
Recipe
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The main post for Romania details how to make sarmale, Romanian cabbage rolls based on fermented whole heads of cabbage. To save time but retain that special flavour you get with lactic acid fermentation, I decided to create my own recipe. Lactic acid fermentation is a very common method of […]
Situated at the shores of the black sea in the southern parts of Eastern Europe, Romania’s cuisine is closely related to that of its neighbours. A combination of Balkan foods with Turkish and Greek influences and uniquely Romanian dishes [1]–[4]. The cuisine uses a lot of different ingredients. Typical starches […]
Myanmar or Burma [1] is a large country in South East Asia with some 50 million inhabitants. Wedged between India, China and Thailand, the cuisine combines influences from its more culinaryily well known neighbours with the country’s own unique flavours [2], [3]. Burmese dishes very often include seafood in different […]
This is part 2 of 2 for our visit to Trinidad. See part 1 for more information on the cuisine and a recipe for doubles. Sorrel is a cold drink made from hibiscus flowers which we first drank in Port of Spain last year. It is made by simmering hibiscus […]
Since we moved to Toronto, we have made many close friends from the Caribbean with whom we’ve talked extensively about their different cuisines. Last year, we had the good fortune of visiting Trinidad and got to try their cuisine first hand. Originally inhabited by the South American Amerindians, the islands […]
Today we visit The Gambia on the western coast of Africa, a small country closely contouring The Gamber River. The close connection to water influences the cuisine where fish is a major food source. Typical plant-based ingredients include groundnuts (peanuts), rice, okra, palm oil, couscous, cassava, fonio and leafy greens […]
This is the second post for Iran. Check Part 1 about ghormeh sabzi and Iranian cooking in general. Tahdig (literally bottom + pot) is a rice dish where you intentionally create a crispy surface from ‘burnt’ rice [1]–[3], potato [3], [4] or bread in the bottom of a pan. You […]
Our very first stop on this vegan world tour is none other than Iran. I have worked with multiple Iranian colleagues over the years, both in Sweden and in Canada. Through them, I have started to learn a bit about their cuisine and been exposed to interesting ingredients and, maybe […]