In Spain, Latin America, and the Philippines, an empanada is essentially a stuffed pastry. They are likely originally from Galicia, Spain, where they were prepared rather like Cornish pasties as a portable and hearty meal for working people and often…
These long, puffy buns are filled with cream and topped with rich chocolate icing. The buns are made with choux pastry, which is made by bringing butter and water to the boil, tipping in the flour and then beating in…
Rasgulla is a milk-based Bengali sweet, popular in West Bengal, India. Ingredients Chenna ½ tsp citric acid ½ cup water 1 liter milk Sugar Syrup 5 cups sugar ½ cups milk 3 cups water Assembly 3 tsp plain wheat flour…
A pupusa is a stuffed corn-tortilla, usually served with a spicy coleslaw called curtido. Pupusas originated in El Salvador, but immigrants have taken the dish to other Central American countries and beyond. Pupusas are hand-made and thick. Like all corn…
Paella is a Spanish rice dish that derives its name from the utensil used to prepare it, a paellera—a flat round pan with two handles. Paella roja is a classic version of mixed paella in Spain (not including the Valencian…
Paella de marisco (seafood paella) is the world’s most popular paella recipe. It emerged in its modern version in Spain’s Valencian coastal region in the early 1800s. Prior to the 19th century, the ingredients for seafood paella varied greatly with…
Jachnun is a Yemenite pastry made of worked dough (made without the use of yeast) and traditionally eaten hot during the Sabbath morning meal, after being left to bake all throughout the night within a sealed pot in an oven.…
Ingredients 1 lb filet of pike 1 lb filet of carp ½ lb eel 1 lb filet of perch 6 crayfish 2 shallots, finely minced Salt Heads and tails of the above fish to make a broth 1 cup Riesling…
Makizushi, also called rolled sushi or maki roll, is a variety of sushi. It is made by layering nori, seasoned sushi rice, and fillings, before rolling up and slicing into individual pieces. The outer layer of the maki roll varies,…
Abula (literally “mixture”) is a dish common amongst Yoruba people of Nigeria. It is a combination of three different soups/stews: gbegiri, ewedu, and pepper sauce. Ingredients Gbegiri 1 cup dried beans 2 large pieces of meat, cut into pieces ½ cup…
Traditionally eaten at braais or barbecues, boerewors (Afrikaans: farmer’s sausage) are thick, hearty and flavoursome Afrikaner sausages, often eaten with a corn porridge called pap. There is no one definitive recipe for boerewors, as nearly every family has its own…
Gado-gado is a vegetable salad with a peanut sauce dressing. Ingredients Peanut sauce 1 g terasi (fermented prawn paste) Vegetable oil 300 g peanuts Fresh or dried chile pepper 1 clove garlic Salt 125 g gula jawa (Indonesian palm sugar)…