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04:24AM November 27, 2020 - by: atasneem

Lovo

(Fijian) (0 )

Lovo is a traditional Fijian dish prepared with fish or chicken and vegetables cooked in an improvised underground oven. It is a staple of numerous celebrations, weddings, and festivals, and the whole process can take a few hours. A hole in the ground is typically …

04:21AM November 27, 2020 - by: atasneem

Yaqona

(Fijian) (0 )

Yaqona is a ceremonial drink originating from Fiji. The preparation of the drink starts with a root of a local pepper plant known as kava, officially named Piper methysticum, which is ground or mashed into a thick paste that is then mixed with water and …

04:17AM November 27, 2020 - by: atasneem

Fish Lolo

(Fijian) (0 )

Fish Lolo is a Fijian dish prepared by simmering meaty white fish such as catfish, cod, or mahi-mahi in lolo – which is the Fijian word for coconut milk. Sliced onions, ginger, and sometimes even chopped tomatoes are added to this delicious meal in order …

04:13AM November 27, 2020 - by: atasneem

Rourou

(Fijian) (0 )

Rourou is a Fijian dish made with taro leaves which are cooked or stewed in coconut milk. The simple rourou is usually served either as a soup or as a side dish accompanying various fish or chicken dishes. It is sometimes enriched with the addition …

04:00AM November 27, 2020 - by: atasneem

Vakalolo

(Fijian) (0 )

Vakalolo is a steamed Fijian dessert consisting of grated cassava and coconut, sugar, and optional spices such as cinnamon and cardamom. The concoction is traditionally wrapped in banana leaves, then steamed. In most villages, vakalolo is prepared for weddings, birthdays, and similar events. When served, …

03:44AM November 27, 2020 - by: atasneem

Topoi

(Fijian) (0 )

Topoi is a Fijian dumpling made with grated cassava and coconut, coconut milk or cream, and sugar. The sweet cassava mixture is typically shaped into balls, which are then simmered in a pot of boiling water until soft and thoroughly cooked. Once boiled, the cassava …

03:35AM November 27, 2020 - by: atasneem

Duruka

Saccharum Edule

(Fijian) (Malaysian) (0 )

Duruka, officially named Saccharum edule, is a perennial plant that typically grows in wet, damp soil and tropical environments. It is a tall, grass-like plant that belongs to the sugarcane species. The edible part is the flower, which stays unopened, neatly covered in outer sheaths …

03:25PM November 24, 2020 - by: itisclaudio

Amstel Beer

Amstel Bier

(Dutch) (0 )

Amstel lager is a "Lager - European Pale" style beer with 5% alcohol by volume (ABV) and 21 IBU (bitterness) brewed by Amstel Brouwerij B. V. Netherlands

04:29PM November 23, 2020 - by: itisclaudio

Beck's Beer

(German) (0 )

Beck's is a "Pilsner - German" style beer with 5% alcohol by volume (ABV) and 21 IBU (bitterness) brewed by Brauerei Beck & Co. Germany.

01:12PM November 23, 2020 - by: itisclaudio

Meringue

(American) (0 )

Type of dessert, often associated with French, Swiss, and Italian cuisine, made from whipped egg whites (or aquafaba) and sugar, and occasionally an acidic ingredient such as lemon, vinegar or cream of tartar. A binding agent such as salt, cornstarch or gelatin may also be …

04:51AM November 23, 2020 - by: atasneem

Pijani Šaran

Drunken Carp

(Croatian) (0 )

Pijani šaran (lit. drunken carp) is an unusually named, traditional dish of the Croatian region of Slavonia and Baranya. The gutted, cleaned carp is traditionally salted and stuffed with numerous garlic cloves, then baked in an oven with flavourings such as lemon juice, wine, oil, …

04:48AM November 23, 2020 - by: atasneem

Češnjovka

(Croatian) (0 )

Češnjovka is a traditional Croatian sausage made from pork meat. It is slightly spicy due to a large amount of garlic added into it as a flavouring. Češnjovka is also popular throughout central and northern Croatia during the festive winter period, when it is sold …

04:46AM November 23, 2020 - by: atasneem

Maneštra Od Bobići

(Croatian) (0 )

Maneštra od bobići is a traditional Istrian stew-like soup prepared with kidney beans, potatoes, and sweet corn, locally named bobići. Maneštra od bobići is cooked with the addition of dried pork meat, and for extra flavour, when the beans and corn are almost fully cooked, …

04:42AM November 23, 2020 - by: atasneem

Janjetina S Bižima

(Croatian) (0 )

Janjetina s bižima is a popular Dalmatian main dish using lamb and young peas as the star ingredients. Chopped lamb pieces are sautéed in oil and butter with onions, carrots, and garlic, and a bit later, parsley and tomato sauce is added to the pan. …

04:38AM November 23, 2020 - by: atasneem

Slavonski Gulaš

(Croatian) (0 )

Slavonski gulaš is made with pork (sometimes pork and veal), onions, oil, mushrooms, bell peppers, tomatoes, potatoes, and sausages. Slavonski gulaš is typically flavoured with salt, pepper, and hot ground paprika. The dish is usually prepared in winter, and it is recommended to serve it …

04:26AM November 23, 2020 - by: atasneem

Zagrebački Odrezak

(Croatian) (0 )

Zagrebački odrezak is a Croatian meat dish consisting of veal cutlets that are pounded, filled with cheese and ham, rolled, breaded, then fried until golden and crispy. Nowadays, the dish has many variations and some cooks prepare it with pork, chicken, or turkey. It is …

04:23AM November 23, 2020 - by: atasneem

Postup Wine

(Croatian) (0 )

Postup is a Croatian wine-growing region designated for the production of ruby red wines from Plavac mali—one of the hallmark Dalmatian varieties. Postup wines are full-bodied and balanced, with fruity aromas reminiscent of berries, dry plums, and dry figs. They pair well with roasted or …

04:20AM November 23, 2020 - by: atasneem

Zlevanka

Bazlamača, Kukuruznjača, Zlevka

(Croatian) (0 )

Zlevanka is a traditional peasant pie-like dish that is especially popular in the central and northern parts of Croatia. It consists of eggs, sugar, salt, corn flour, milk, fresh cheese or sour cream, yeast, and oil. The pie is sometimes enriched with the addition of …

04:17AM November 23, 2020 - by: atasneem

Salenjaci

(Croatian) (0 )

Salenjaci is a traditional Slavonian pastry. It is typically filled with homemade apricot or plum preserves, salenjaci are traditionally made in wintertime, especially during slaughter season when there is an abundance of fresh lard available in Slavonian households.

04:10AM November 23, 2020 - by: atasneem

Kruh Ispod Peke

(Croatian) (0 )

Kruh ispod peke is a traditional Croatian method of preparing bread under the lid (peka). The simple dough is prepared with flour, yeast, salt, and lukewarm water. It should be stickier than most other bread doughs and knead with hands. The bread is baked for …