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Apple Tatin
Apple tatin is a traditional pie from France and one of the most popular French desserts. This caramelized apple pie...
Choux Au Craquelin
Choux au Craquelin is a classic French dessert made with choux pastry that is both crunchy on the outside and...
Guru
How to Make Guru: Thoroughly wash the tripe and removing all excess fat. Cut it into medium sized pieces and...
South Indian Crepes (Masala Dosa)
How to Make Dosa Batter: Soak the rice and urad dal in separate bowls for 4-6 hours. Strain. Process the...
Mazondo
How to Make Mazondo: Put the cleaned beef heels in a pot. Add enough water to just cover them. Season...
Mufushwa
How to Make Mufushwa: Put the mufushwa in a pot and add water and the bicarbonate of soda. Partly cover...
Chimodho
How to Make Chimodho: Preheat the oven to 175℃ fan. Put the buttermilk, oil, and egg into the bowl of your stand mixer; beat with the egg beater until very smooth....
Nhopi (Pumpkin Soup)
How to Make Nhopi: Cut the pumpkin in half and remove the seeds and strands of fiber. Peel and chop the flesh, put into a saucepan, and add the water....
Chicken Gango
How to Make Chicken Gango: Boil the gizzards until almost tender and add the chicken feet. Cook until tender. Add...
Mupunga Une Dovi (Peanut Butter Rice)
How to Make Mupunga Une Dovi: Cook the rice following the instructions on the packet, omitting the oil. Add 1/2...
Traditional Zimbabwean Okra
How to Make Okra: In a medium-sized saucepan, bring the water to a boil and add the soda – it...
Mopane Worms
Mopane worms are a staple dish in Zimbabwe. The worms are harvested during the rainy season, then cleaned and sun-dried...
Carne con Papas
This Cuban food is made with pork or beef, with spices, a rich tomato sauce, and cubed potatoes. In some...
Guava Hats in Syrup
Guava is one of the most internationally known Cuban fruits, along with mango and mamey. It has multiple culinary uses,...
Momos
How to Make the Dough for Covering the Momos: In a bowl, nix, the maida, salt, and oil. Then add a little water to make a smooth pliable dough. Cover...
Ajiaco Cubano
Ajiaco is one of the emblematic dishes of Cuban cuisine, both for its flavor and for its cultural value. The wide variety of ingredients included represent the cultural diversity of...
Cuban Flan
Flan de leche is possibly one of the most recognized Cuban desserts in the world. It is exquisite and you...
Bagna Càuda
How to Make Bagna Càuda: The Piemontese usually prepare bagna càuda in a terracotta dian. It’s usually served in a...
Olive all’Ascolana
How to Make Olive all’Ascolana: Put the extra virgin olive oil, minced carrot, onion, and celery in a frying pan...
Frico (Italian Potato Pie)
How to Make Frico: Heat the olive oil on medium and toss in the potatoes. Cook for about 5 minutes...
Ribollita
How to Make Ribollita: Heat the oven to 400° F. Tear the bread into large pieces and put it on...
Sadza
Sadza is the shona word to describe a thickened porridge prepared from any grain and therefore similar to the ugali...
Arroz Con Leche (Mexican Rice Pudding)
Arroz con Leche is a comforting and simple no-fuss dessert that’s guaranteed to satisfy any sweet tooth. How to Make Arroz Con Leche: In medium or large pot over a...