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05:44AM December 31, 2017 - by: anika854

Palusami

Coconut Creamed Spinach

(I-kiribati) (Samoan) (0 )

Palusami is the national dish from Kiribati and also made with coconut milk. Pour the coconut milk into a large mixing bowl. Stir in the salt, lemon juice and onions. A traditional Samoan dish of wrapped bundles of taro leaves with a coconut and onion …

05:31AM December 31, 2017 - by: anika854

Sadza

(-African-) (Zimbabwean) (0 )

It is made with finely ground dry maize/corn maize (Mealie-Meal). This maize meal is referred to as hupfu in Shona or impuphu in Ndebele. Sadza is typically served on individual plates but traditionally sadza was eaten from a communal bowl, a tradition that is still …

05:27AM December 31, 2017 - by: anika854

Ugali

Arega, Kaunga, Kimnyet, Ngima, Nshima, Ob…

(-African-) (Kenyan) (0 )

Ugali is a dish made of maize flour (cornmeal), millet flour, or sorghum flour cooked in boiling a liquid (water or milk) to a stiff or firm dough-like consistency and served with salad.

05:18AM December 31, 2017 - by: anika854

Shalgam

(Kazakhs) (0 )

Shalgam is a traditional salad from Kazakhstan and Kyrgyzstan. It is made from radishes, sweet Bulgarian bell pepper, carrots, onions, garlic and spices.

05:14AM December 31, 2017 - by: anika854

Beshbarmak

(Kazakhs) (Turkish) (0 )

It is the national dish of Kazakhstan and among nomadic Turkic peoples in Central Asia. The term Beshbarmak means "five fingers" because nomads used to eat this dish with their hands. The boiled meat is finely chopped with knives, mixed with boiled noodles, and spiced …

05:08AM December 31, 2017 - by: anika854

Jameed

(Jordanian) (0 )

Jameed is a Jordanian food consisting of hard dry Laban made from ewe or goat's milk., which is then left to dry and ferment. The mixture is later kept in a fine woven cheesecloth to make a thick yoghurt. This sauce is used in the …

05:03AM December 31, 2017 - by: anika854

Mansaf

(Jordanian) (0 )

Mansaf is a traditional Jordanian dish, Mansaf is a dish of rice, lamb, and a dry yoghurt made into a sauce called jameed.

11:57AM December 28, 2017 - by: anika854

Kedjenou

Kedjenou Poulet, Kedjenou De Poulet

(Ivorian) (0 )

Kedjenou is a spicy stew that is slow-cooked in a sealed Canari over fire or coals and prepared with chicken or guinea hen and vegetables.Kedjenou is a traditional and popular cuisine of Côte d'Ivoire.

11:50AM December 28, 2017 - by: anika854

Cholent

(Iraqi) (0 )

Cholent is a traditional Jewish stew. Made with the basic ingredients of cholent are meat, potatoes, beans and barley.

11:48AM December 28, 2017 - by: anika854

Ptitim

Israeli Couscous, Jerusalem Couscous, Pea…

(Israeli) (0 )

Ptitim is a little pasta balls. Traditionally served to children in Israel

11:29AM December 28, 2017 - by: anika854

Meorav Yerushalmi

Jerusalem Mixed Grill

(Israeli) (0 )

Meorav Yerushalmi is a grilled meat dish considered a speciality Israels city Jerusalem. It consists of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with onion, garlic, black pepper, cumin, turmeric, olive oil and coriander.

11:24AM December 28, 2017 - by: anika854

Kleicha

(Iraqi) (0 )

It is considered the national cookie of Iraq. Kleicha comes in several traditional shapes and fillings. The most popular are the ones filled with dates. They are usually flavored with cardamom and sometimes rose water, and glazed with egg wash, which may sometimes be scented …

11:21AM December 28, 2017 - by: anika854

Masgouf

Masgûf

(Iraqi) (0 )

This dish consisting of seasoned, grilled carp. It is considered the national dish of Iraq.

10:56AM December 28, 2017 - by: anika854

Gado-gado

Lotek

(Indonesian) (0 )

It is an Indonesian salad of slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and lontong, served with a peanut sauce dressing.

10:52AM December 28, 2017 - by: anika854

Tumpeng

(Indonesian) (0 )

Tumpeng is a cone-shaped rice dish with side dishes of vegetables and meat. The rice itself may be plain steamed rice, uduk rice. The cone shaped rice surrounded by assorted of Indonesian dishes, such as urap vegetables, ayam goreng (fried chicken), ayam bakar (grilled chicken), …

10:48AM December 28, 2017 - by: anika854

Dark Rye Bread

Rúgbrauð, Þrumari, Thunder Bread, Pot Bre…

(Icelandic) (0 )

It is an Icelandic straight rye bread. It is traditionally baked in a pot or steamed in special wooden casks by burying it in the ground near a hot spring.The bread is crustless, dark and very dense, usually rather sweet, and keeps for a long …

10:41AM December 28, 2017 - by: anika854

Porramatur

Þorramatur

(Icelandic) (0 )

Porramatur is a selection of traditional Icelandic food, consisting mainly of meat and fish products cured in a traditional manner, cut into slices or pieces and served with rúgbrauð (dense and dark rye bread), butter and brennivín.

10:37AM December 28, 2017 - by: anika854

Hákarl

Kæstur Hákarl

(Icelandic) (0 )

Hakarl is a national dish of Iceland consisting of a Greenland shark or other sleeper sharks which has been cured with a particular fermentation process and hung to dry for four to five months. Kæstur hákarl has a strong ammonia-rich smell and fishy taste

10:30AM December 28, 2017 - by: anika854

Sopa De Caracol

Conch Soup, Conch Chowder

(Honduran) (0 )

It is an incredibly simple yet flavorful soup made with conch meat, coconut milk, cilantro, salt and pepper and simmer.

10:23AM December 28, 2017 - by: anika854

Diri Ak Djon Djon

Black Mushroom Rice, Black Rice

(Haitian) (0 )

Diri Ak Djon Djon is a native dish of Haiti. It is essentially a meal consisting of rice with black mushrooms. The dish is often served with some sort of meat whether it be fish, chicken or shrimp.