270 herkullista traditional-reseptiÀ ympÀri maailmaa
A nourishing and substantial stew combining tender chunks of beef with the wholesome grain of Mabele (sorghum). This dish is a testament to Botswana's agricultural heritage, offering a balanced and filling meal.
A hearty and flavorful stew made from goat tripe, slow-cooked with aromatic spices and vegetables. This dish showcases the traditional use of offal in Botswana cuisine, providing a nutritious and satisfying meal.
A traditional Mozambican dish featuring a flavorful stew made with goat meat, vegetables, and a blend of aromatic spices.
A rich and flavorful pork stew, slow-cooked with prunes and a hint of Krambambula liqueur (or a substitute). This dish embodies the hearty and comforting flavors of Belarusian cuisine, perfect for a cold day.
Seswaa, also known as Chotlho, is Botswana's national dish. It's a slow-cooked, pounded meat dish, traditionally made with beef on the bone, salt, and water. The meat is cooked until extremely tender, then shredded or pounded until it resembles pulled meat. It's often served with pap (a stiff maize porridge) and is a staple at celebrations and gatherings.
A hearty and nutritious porridge made with a variety of local vegetables, rice, and often enriched with shredded chicken or fish. It's a comforting and versatile dish, perfect for breakfast or a light meal.
MÄmÄligÄ, a cornmeal porridge similar to polenta, is a cornerstone of Moldovan cuisine. This version is served traditionally with salty sheep cheese (brĂąnzÄ de oi) and a generous dollop of thick sour cream (smĂąntĂąnÄ). It's a simple yet incredibly satisfying dish, often served as a side or a main meal, showcasing the essential flavors of Moldovan dairy and grains.
A flavorful Angolan stew featuring shrimp cooked with a variety of vegetables, palm oil, and spices. It's a rich and savory dish often served with funge or rice.
A hearty and flavorful stew made with wild boar, simmered with local vegetables and spices, offering a taste of traditional Burundian game meat preparation.
Paila Marina is a traditional Chilean seafood stew, known for its rich broth and an abundant variety of fresh seafood. It's a comforting and flavorful dish often enjoyed along the Chilean coast.
A beloved Egyptian layered pastry, Feteer Meshaltet, filled with savory white cheese and baked to golden perfection. Its signature flaky layers and rich, melted cheese filling make it a popular choice for breakfast, a hearty snack, or a light meal.
Authentic South African Sekoei Beskuit, these traditional buttermilk rusks are perfectly crisp and designed for dunking into your favorite hot beverage like coffee or rooibos. They are a staple for a reason!
Sanga de Manioc is a traditional Cameroonian dish made from fermented cassava flour, often served with a flavorful sauce. It's a staple in many households, providing a hearty and satisfying meal.
A delightful Cape Verdean dish featuring salted cod (bacalhau) prepared with onions and tomatoes, served alongside sweet, crispy fried bananas. This combination of savory and sweet is a hallmark of Cape Verdean cuisine.
A sweet and savory chicken dish where tender chicken pieces are braised with onions and dried plums, creating a rich, aromatic sauce. This dish offers a delightful interplay of sweet and savory flavors, often served with rice.
Mogatla is a rich and flavorful oxtail stew, a popular dish in Botswana often reserved for special occasions. It features tender oxtail slow-cooked with vegetables and seasonings, resulting in a deeply satisfying meal.
A classic Egyptian dessert, Basbousa is a sweet, syrup-soaked semolina cake studded with shredded coconut and topped with a whole almond. It has a wonderfully tender crumb and a rich, sweet flavor, perfect for any occasion.
A traditional Tajik lamb or beef kabob, slow-cooked in a tandoor (clay oven) or a conventional oven to achieve incredibly tender and juicy meat with a smoky flavor. This recipe adapts the method for home cooking.
A rich and flavorful crab stew, a specialty of Guinea-Bissau's coastal regions, often prepared with aromatic spices and served with rice or cassava.
Mbanga soup is a rich and flavorful West African soup, particularly popular in Cameroon, made from the pulp of palm nuts. It's simmered with a variety of meats, smoked fish, crayfish, and aromatic spices, offering a unique taste of the region.
A hearty and flavorful lamb stew, typical of the mountainous regions of Andorra, infused with local herbs and slow-cooked to tender perfection. This dish embodies the rustic and comforting nature of Andorran cuisine.
A deeply flavorful and traditional Burundian dish featuring tender cassava leaves simmered in a rich, savory peanut sauce. Often enriched with small pieces of meat or fish, this stew is a cornerstone of Burundian cuisine, celebrated for its unique taste and texture.
A hearty and flavorful stew made from simmered cassava leaves, often combined with smoked fish, meat, and enriched with peanut butter and palm oil. It's a staple dish, typically served over rice.
Maboké de Capitaine is a traditional dish from the Central African Republic, featuring fish (often Nile perch) steamed in banana leaves with a flavorful base of onions, garlic, tomatoes, and hot peppers. It's a light and succulent dish, typically served with rice and fried plantains.
