Equatorial Guinea – Akwadu

Akwadu is a popular dessert, made with banana and coconut, staple to Equatorial Guinea’s kitchen. This banana dish is simply delicious, warm and sweet and would be perfect for breakfast as well. I found little variations of the recipe during my research : you can use half lemon half orange juice, if you want to…

Ireland – Vegetarian lager stew

Irish stew is an Irish specialty traditionally made from lamb meat or beef and served with potatoes, onions and carrots. The stew is often served with an irish beer, like a Guinness or a lighter one. This recipe is pretty simple to make, economical and is considered as the national dish in Ireland. When it…

Sudan – Fettat Adis

Sudanese cuisine is full of flavors and spices, a testimony to the diverse influences brought by its geographic location and its history of multiple invasions. Peanuts are one of the main ingredients in the cuisine, as well as a porridge made of millet and corn flour. But the presence of spices and vegetables such as…

Ukraine – Syrniki (little yogurt pancakes with raisins)

Syrniki are the Ukrainian equivalent of our good old pancakes. They are made with simple and cheap ingredients, which makes it a pretty popular dessert or breakfast in Ukraine, Belarus and Russia. The recipe calls for a pretty dense soft cheese : you could either strain some greek yogurt or use cottage cheese, ricotta, mascarpone……

United Kingdom – Welsh Rabbit

I have been wanting to try to cook welsh rabbit for the longest time. It is a recipe that I first found in one of my mother’s cooking book, and kept in a corner of my mind for so long. Everything looked good about this dish, and yet I failed to give it a try…

Israël – Roasted cauliflower

Roasted cauliflower is the simplest recipe. Yet this is a very tasty and impressive dish to serve. Showed to the international scene by the New York Times, roasted cauliflower has been invented by an Israeli chef more than a decade ago. The cauliflower is first boiled in salty water, then brushed with olive oil and…

Peru – Quinoa salad

The world quinoa comes from Quechua “kinwa”. It is a cereal rich in protein, vitamins and minerals that constitutes a great alternative to rice or wheat in many recipes. Quinoa is cultivated in the Andes Mountains and it is said to be originated from Peru. In the early 2000’s, quinoa became quite the trend. Its…

Qatar – Balaleet

Balaleet is a very common dish in Gulf countries, made out of vermicelli cooked with sugar and spices, such as cinnamon, cardamon, rose water and saffron, and topped with an omelet. This sweet and savoury recipe is a popular breakfast choice. It can be served as it is, or with a side of onions and…

Bahrain – Machboos

Machboos is the national dish of Bahrain, a Gulf country. It is a rice-based dish prepared with spices and traditionally chicken. Many vegetarian versions of the dish exist, with more vegetables or even cheese like paneer. I chose here to prepare this meal with jackfruit, because when roasted, it reminds me a bit of the…

Cuba – Fresh salsa and tostones

  Tostones are twice-fried plantain slices commonly found in Cuba but also more generally in Latin American cuisine and Caribbean cuisine. They are also called platano frito or patacones. Green plantains are sliced then fried twice : first until they reach a golden color, then they are removed from the frying pan and flattened with…