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Dodo
Dodo is a simple dish of fried ripe plantain popular among the Yoruba and other people of Nigeria. It is commonly enjoyed as a side with dishes such as ewa riro. There are three common ways to cut the plantain: sliced into rings, sliced diagonally, and chopped into chunks. Dodo is commonly made by frying…
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Dry Fried Green Beans
Dry fried green beans(乾煸四季豆) is a popular and simple Sichuan dish. It is commonly served as a side dish, but it also works as a main dish with rice. Dry frying(乾煸) is a cooking method which generally uses a small amount of oil in a dry pan. The main ingredient is cooked dry before combining…
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Eggplant Tabsi
Eggplant tabsi(تبسي بيتنجان tabsi bitinjan) is a type of eggplant casserole from Mesopotamian cuisine. The main ingredients are eggplant, onion, and tomato. Sometimes meatballs or chunks of meat are added. Potato and/or bell pepper are occasionally added as well. Eggplant tabsi is usually served with rice. It is similar to Levantine and Egyptian moussaka(مسقعة). Ingredients…
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Inasal Hipon
Inasal hipon, or grilled shrimp, is one of many grilled foods popular in the Western Visayas. This Ilonggo specialty emphasizes the texture and flavor of fresh shrimp with a fairly simple marinade and pairs well with the classic Ilonggo dipping sauce sinamak. Fresh, large shrimp work best. Scoring the back of the shrimp reveals the…
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Kang Potatoes
Kang potatoes(炕洋芋 or 炕土豆) are a specialty from south central China. This dish is a popular street food and may have originated from the ethnic Tujia(土家) people who often live in mountainous areas and grow potatoes. Local potatoes are traditionally cooked on a special stove resembling a wok built into the counter. Frying in these…
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Kovu Walu
Kovu is a Fijian dish of seasoned fish or seafood wrapped in banana leaf and roasted, traditionally in a pit oven. Kovu is commonly made with walu, or narrow-banded spanish mackerel, a large Pacific Ocean fish related to tuna. Since the fish is seasoned and cooked, it may be a good way to use less…
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Lawalu
Lawalu is a traditional Hawaiian dish of fish grilled in ti leaf(ki). Coconut cream may be added. Lawalu indicates any type of fish wrapped in ti leaves and grilled, though the name may suggest that this dish was originally made with escolar(walu), locally called butterfish. The dish is rare today, but made with any kind…
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Mirza Ghasemi
Mirza ghasemi(میرزاقاسمی) is a mashed eggplant dish. Originally from Rasht, it is a popular dish of Caspian cuisine. Eggplants are first roasted, usually taking on a smoky flavor from roasting over fire. Once cooled, the eggplants are peeled and mashed then cooked with tomato. Turmeric and other ingredients such as chili powder can be added.…
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Sate Tuna
Sate tuna(pronounced satay tuna) is skewered seasoned tuna bites, a specialty from northern Sulawesi Island, Indonesia. It is a popular street food and can be easily made at home and paired with other dishes. Recipes for sate tuna widely vary. In the recipe below, tuna cubes are marinated, then the skewered cubes are grilled. Sate…
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Ta’miya
Ta’miya(طعمية) or Egyptian falafel is a fritter made from fava beans and herbs. It also written ta’amiya or taamiya. It has a long history in Egypt, where falafel may have originated. Ta’miya is a popular street food, often served with tahini sauce(طحينية). It is also served in pita bread with additional toppings like a sandwich.…
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Takihi
Takihi is a dish of layered papaya and taro with coconut cream. It is a specialty of Niue. Takihi uses a Polynesian variety of papaya, locally called pawpaw. Large taro root is sliced and layered with papaya slices, and coconut cream is poured over. Then it is wrapped tightly with banana leaves or similar leaves…