277 lÀckra traditional-recept frÄn hela vÀrlden
Nhopi is a traditional Malawian porridge made from pumpkin and maize meal, often enjoyed for breakfast or as a comforting meal. It's a simple yet nutritious dish that highlights the use of staple ingredients in Malawian cuisine.
Tanjia Marrakchia is a traditional Moroccan dish from Marrakech, often prepared by men for communal gatherings. It features lamb shoulder slow-cooked to extreme tenderness in a distinctive amphora-shaped clay pot called a 'tanjia'. The long, slow cooking process, traditionally in the embers of a hammam (public bath) furnace, allows the flavors to meld beautifully.
A rustic and flavorful Romanian dish featuring fish baked with a medley of vegetables like onions, peppers, and tomatoes, seasoned with garlic and herbs. Traditionally served with mÄmÄligÄ (polenta), it's a comforting and delicious meal.
A rich and savory pùté made from beef liver, seasoned with local spices and often served with traditional bread or crackers. It's a testament to utilizing all parts of an animal, a common practice in Botswana.
A unique and flavorful sauce from the Zou and southern regions of Benin, traditionally made with mutton blood, spices, and other ingredients. It's a rich, savory dish often served with akassa or eba.
A rich and savory chicken dish where chicken pieces are simmered in a flavorful sauce made with bone marrow, tomatoes, onions, and spices. It's a hearty and traditional Beninese preparation, often served with rice or fufu.
A rich and flavorful chicken dish where chicken pieces are simmered in a savory sauce enriched with bone marrow, creating a deeply satisfying and tender meal. This dish highlights the use of local ingredients and traditional cooking methods.
A flavorful Angolan dish featuring fish cooked in a rich, savory sauce, often served with rice or funge. This recipe highlights the use of fresh fish and aromatic spices.
A hearty dish of pounded yam served with a vibrant and slightly spicy tomato and bell pepper sauce, often with added fish or meat.
Gbekui is a unique and flavorful vegetable dish from Benin, often prepared with a variety of local greens and seasoned to perfection. It showcases the resourceful use of vegetables in Beninese cuisine and is typically served as a side dish or a light meal.
A traditional Swedish blood pudding, known for its slightly sweet flavor profile, often served with lingonberry jam. This recipe offers a detailed approach to creating this rustic dish.
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.
A hearty and flavorful stew featuring tender lamb, a medley of beans, and aromatic spices, reflecting the rich culinary heritage of Botswana. This dish is often slow-cooked to perfection, allowing the flavors to meld beautifully.
Funje com Carne Seca is a hearty and traditional Angolan meal that combines the staple side dish, Funje (a dense porridge made from cassava flour), with flavorful dried meat (carne seca). The carne seca is typically rehydrated and then stewed with onions, tomatoes, and spices, creating a rich and savory accompaniment to the relatively plain Funje. This dish represents the resourceful use of ingredients in Angolan cuisine and is a comforting staple, often enjoyed in homes across the country.
A hearty and flavorful stew combining tender chicken pieces with sweet pumpkin, simmered in a rich, savory broth with traditional spices. This dish is a comforting staple, often enjoyed during cooler months.
A comforting and flavorful dish featuring tender chicken cooked in a savory broth, served alongside a smooth and slightly sweet mashed sweet potato.
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.
Dikgobe is a traditional Botswanan dish made from a combination of beans (often black-eyed peas or cowpeas) and samp (dried, crushed maize kernels), cooked together. It's a hearty and nutritious meal, often seasoned with onions, tomatoes, and spices. Dikgobe is commonly served at celebrations and gatherings, and can be eaten as a main dish or a side.
Morogo, meaning 'wild spinach' or 'greens' in Setswana, is a staple dish in Botswana and other Southern African countries. It's a nutritious side dish made from various indigenous leafy greens, often cooked with tomatoes, onions, and sometimes groundnuts. It's typically served with pap (maize porridge) or as an accompaniment to meat dishes.
Fahfah Erah is a traditional Kosraean dish that highlights the staple soft taro, pounded to a smooth consistency and mixed with ripe banana. It's then lightly coated with creamy coconut milk, creating a comforting and subtly sweet dish. The pounding tool, the 'Tok,' is a significant cultural symbol on Kosrae, often depicted on their flag.
A hearty and flavorful tripe stew, considered a delicacy in La Paz, Bolivia. It's slow-cooked with a rich blend of spices, vegetables, and often served with rice and chuño (Andean potato).
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.
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 delightful sweet pastry from Bosnia and Herzegovina, featuring layers of thin dough filled with a rich mixture of ground walnuts and honey, often baked until golden and fragrant.
