Posts

Cameroon – Kokono Soup With Plantains

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Kokono soup with plantains has a special entity in that it talks about the history of the Kokono people which is a village. The cooking of this meal is like a form of initiation the new born adults in the culture of the Kokono. Kokono soup with plantains tradition comes from the Akonolinga inhabitants in Cameroon.

Cameroon – Ayostos Fufu With Canda Soup

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Ayostos fufu with canda soup is a meal having the taste of groundnut paste that has been grinded. This food is not quite a popular food due to the appearance it has, whereas the taste is different from what many people think about it. Ayostos fufu with canda soup is a meal from the Boroso in East of Cameroon.

Cameroon – Legumes With Rice and Chicken

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Legumes with rice and chicken is a local cuisine that is made of three different sectors of food so as to become one. This dish gives the taste of milky wine. This food is of the main meals that is being prepared during ceremonies such as marriages, birthdays and ceremonies that count a lot for people. Legumes with rice and chicken is mostly prepared in Yaounde, the city of cultural meetings and gatherings.

Filipino – Tapsilog

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Tapsilog is a breakfast dish for most of the Filipinos. It is basically a meat dish mostly beef is used which is marinated beforehand with vinegar , soya sauce and garlic. The first Tapsilog is said to be made by Vivian Del Rosario in 1986 . She was a local resident who had a love for making food. Tapsilog is named after the three main components which the dish is about. First is the word Tapa which means “cured meat”, second is the word sinangag which means ” fried rice” and lastly there is the word itlog which means ”egg”. There are many different variations of this dish. This dish has a high place in the culinary history of the Philippines cuisines and many restaurants serve this breakfast and claim its flavor to be the original flavor.

Filipino – Pancit Guisado

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Pancit Guisado is an Filipino noodle dish. The word Pancit means to have a good life and Guisado basically indicates the style in which this dish is cooked. The origin of this dish is in the Philippines. This is one of those dishes which came together when different cultural people came together to live in the Philippines.

Egypt – Bissara

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Africa means food, travel, jungle, loneliness, and adventure. Bissara is a food which consists of beans and looks like mashed potatoes. It is actually a National dish of North Africa and consists of beans-type ingredients like peas. Moroccan food is broadly Mediterranean food. Morocco is home to mainly Tajiks and Pastels, a true symbol of Moroccan cuisine.

Cameroon – Yam Tubers With Green Vegetable Leaves

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Yam tubers with green vegetable leaves is a common meal in Cameroon. It is a common meal in that it tells the story of a people that live by Divine Instructions, tilting the soil. The people that eat this food do not care much about the taste but the wellbeing it offers them after they eat this food. This is story of the people of Nanga-Ebogo in Cameroon.

Switzerland – Cheese Fondue

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Cheese Fondue is an Swiss classic dish which is melted cheese inside of an communal pot, or fondue pot. This dish goes way back 5-6 centuries and has a big place in the Swiss history. As a way of increasing cheese consumption the Swiss Union declared this dish as the national dish of Switzerland in 1930. I recommend it to everyone to try it and have it as a side dip for other dishes because its flavor goes with every food palate.

Italy – Bruschetta

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Bruschetta is basically a starter dish which in Italy is called antipasto. It consists of grilled bread on which tomatoes are added along with some basil. The researchers claim its origin is either from Lazio or Tuscany. These both are cities in Italy. This dish is also reported to have been made first during the Ancient Rome. There are some fun facts and variations to the dish.

Korea – Gopchang Gui (곱창구이)

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Gui is known to be the GRILL ITEM. Gopchang-GUI (곱창구이) is the "grilled intestines" could be small intestine and large intestine. The word Gui is derived from the other word, gupda (굽다), which means "To grill". Relevantly, the history of Korean cuisine starts from the Three kingdom period and ends with the Joseon period followed by the Modern era.