Patatas a lo Pobre is a traditional Andalusian way of preparing potatoes with peppers, onion and garlic. Done in under thirty minutes.
Ginger beer is sold in cans in supermarkets. The better version can be found in Caribbean restaurants where they make it themselves. But the superlative of all is when you make it yourself. You decide on the sweetness, you decide on the spiciness. But how to make ginger beer? Read on and we’ll show you that it is not difficult at all!
With the many different languages spoken in Spain, it’s often immediately clear where a specific dish comes from. In Majorca they call this oven veggie dish Tombet. The dish consists of veggies, veggies, more veggies and if you call a potato a vegetable even more veggies. And of course, all baked in olive oil.
Levantine cuisine can be difficult, especially when it comes to getting your hands on all of the ingredients outside of the Levant. This tasty Lebanese Malfouf Salad however, needs nothing more than some basic ingredients and 10 minutes of your time, without sacrificing taste. The combination of cabbage and mint is so surprising, that no more fuzz is needed.
Plant-based has always been a thing… We say it so often that we decided to build this entire website around it! It happens quite a bit that we find plant-based recipes from different cultures that are very much alike. Sometimes by influence, sometimes because the combination just makes sense. The vegetables of this Catalan dish are found in French ratatouille as well. The Catalonians call it Samfaina, which translates into ‘symphony’.
Portuguese influence on Mozambican cuisine is heavy, just like Mozambican influence on Portuguese cuisine. The best known example of that influence, is Piri-Piri. Among Piri-Piri there’s chicken piri-piri, but there is so much more (that is so much more vegan as well :-)). Today it’s snack time: we make Cashew Piri-Piri!