Bizarre Foods in the Basque Country, Spain

By

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January 17, 2019

If you are a vivid traveller and foodie you would know that sometimes the best of the food is not the most appealing. As famous NYC Momofuku’s Chef and owner David Chang said, some food are just ‘Ugly Delicious’.

Spain, is certainly no exception. Here are a list of bizarre yet delicious and highly recommended dishes in the Basque country.

Callos

Callos is a typical winter dish originated from Madrid but it has extended into every region of Spain, each one providing something typical of its own. Callos or beef tripe is a traditional Spanish food usually eaten in the cold fall and winter days. For this particular dish the beef tripe is slowly cooked in a stew with tomato sauce, vegetables and some hot sauce.

Hígado

You can see traditional dishes made with liver all over the world. Duck liver or Foie is a traditional French dish that has expanded into other countries of Europe, specially to the Basque Country. In nearly every bar or restaurant you can see dishes or pintxos using Foie in various different ways (grilled, patés, mousses).

But duck liver, being a high delicacy, is not the only liver consumed by Spaniards. Chicken, cow and lamb liver is usually cooked and grilled in skewers or deep fried.

Lengua

Usually, lengua or cow tongue is slowly cooked in water or stock until tender. It is then sliced, breaded and deep fried. It is served with a home cooked tomato sauce. This is definitely a grandmothers favourite.

Morros

Morros or beef snout is usually cooked in a stew the same way as the tripe. They could all be served together (callos y morros) in the same stew or by itself. It can also be slowly cooked in water and then deep fried and served with some tomato sauce.

Manitas de Cerdo

Manitas or Pig’s trotters is quite a delicacy in the Basque Country. They are usually slowly cooked in stew or water and served with some tomato or Vizkaína sauce. You can also find them deboned and stuffed (usually with Txangurro or king crab).

Morcilla

Morcilla is a type of Spanish sausage stuffed with pork blood, rice, or onions (depending on the region) and cooked or dried. The rice morcilla usually may also contain cinnamon, pine nuts and raisins. The Basque morcilla is usually filled with cooked onions and leeks and it can be sweet or spicy, depending on the variety of chili that is used.

Mondeju

Mondeju is a type of sausage typical from the Basque Country, specifically from the region of Guipúzcoa. This sausage is made using sheep stomach instead of pig and its typically filled with sheep tallow or rendered fat, onions, leeks, eggs and spices. It looks like a skinnier, yellow version of a Morcilla.

Rabo de Toro

Oxtail could potentially be called a bizarre food for many individuals but its popularity has increased so much worldwide that it may not even be part of this category at all. Nonetheless, for the majority of picky eaters out there this is still a bit too different for them. Oxtail is exactly what is sounds like, the tail of an Ox, bull or cow. It is usually slowly cooked in a stew until tender.

Kokotxas

This dish is probably the highlight of the Basque Gastronomy. Kokotxas are the fleshy under part of a fish’s jaw. As weird as it may sound is actually pretty delicious. This gelatinous part of the fish is usually grilled, sautéed or deep fried and then served with Pil Pil sauce.

Street Foods of Assam

By

Jyoti Das Bardoloi

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January 15, 2019

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Momos

Although Momos weren’t native to Assam, over the last decade or so they have become a signature easy to grab meal, especially popular amongst youngsters In a hurry. Momo vendors can be found in almost every corner of the city ready to serve the hungry crowd. Being traditionally a native dish from the neighboring regions of Tibet and Nepal, momo vendors weren’t always so widely available and only served in specialized eateries specializing in the art of momo making. These places served various of fillings for the momos with an accompanying broth ranging from chicken to pork and even paneer(cottage cheese). Gradually it became popular enough to the point where people experimented with the traditional momos and created fusion dishes liked deep fried momos, schezuan momos (momo fried in schezuan sauce). Now it has become staple snack readily available almost anywhere.

Pan fried noodles

Noodles are another popular quick meal available on the streets of Assam. The noodle dishes served in Assam can trace its routes to chowmein from the Taishan region, although it is not clear how it came to be. One thing is for certain is that the noodle dishes served in Assam is primarily dry and rarely served with any broth. ‘Chow’ as it is popularly called in Assam can be prepared in various forms like stir fried with chunks of fried chicken and even strips of pork (not unlike bacon). People often order the noodles along with momos in order to enjoy some of that momo broth with the noodles. Veg noodles that is prepared with sautéed cabbage and onions is also a popular choice.

Flanky rolls

Rolls which is popularly known as wraps in the western world is unsurprisingly another fast food popular in this region. However, the bread used for this dish is usually the common chapatti found all over India. Although the most popular form of roll found in India is known as Kolkata roll which is predominantly Indian in its signature flavor in terms of spices and fragrance, the roll found in Assam has much subtler flavor. The stuffing in these rolls contain sautéed vegetables, onions, chicken, egg as well as pork with a characteristic MSG flavoring as opposed to the more thoroughly cooked stuffing in Kolkata roll. The roll is undoubtedly one of the more popular street foods, although one can argue that are not as widely available as momos.

Poori and boot daal (Sour bread with split gram)

Translated as poori with split gram stew, it can definitely be regarded as a staple breakfast for the early risers in Assam. Often found in small eateries and even some of high end restaurants, puri and boot daal comprises of a deep fried sour dough bread served with a stew made with lentils and various sweet vegetables. It is quite popular among people with early jobs, early office goers and even school students ask for it as takeaway which they can have later for lunch as it is quite a filling meal.

Article by: Kamlesh Shankar Das Check out the complete recipes in the book: A Book of Gourmet Cooking by renowned culinary expert Jyoti Das Bardoloi

Dining Experience and Food Critic in Malawi

By

Tobias Kumwenda

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January 13, 2019

1

As is the case elsewhere in Africa, Malawi’s city cafes, eateries, and restaurants tend to offer an interesting mix of traditional and Western-style cuisine.

In Blantyre, Malawi’s commercial city, it’s possible to have a great time dining out on a relatively small budget. In venues that are more tourist-oriented, however, such as those found near Lake Malawi or at one of the safari parks, visitors can expect to pay more. Even so, wherever you choose to eat out in Malawi, it shouldn’t break the bank.

Hotel-based restaurants and city center dining venues tend to operate fairly standard opening hours for lunch and dinner. However, in more remote villages and towns, eating out can be a more flexible experience.

What to Eat

Local foods tend to be fairly traditional, with a choice of either chicken stew (Nkhuku), or beef stew (Nyama ya ng’ombe) on the menu. These main dishes are usually supplemented with side dishes that include a porridge made from cornmeal, rice or cassava chips.

On the shores of Lake Malawi, fish dishes predominate. Sun-dried ‘usipa’ fish have a distinctive taste, which isn’t to everyone’s taste. More popular are chambo fish or a sort of catfish known as ‘kampango’.

Potatoes are one of the most versatile food items. From savory dishes to using sweet potatoes for desserts, you can find a way to use a spud.

Leftover mashed potatoes can be used to make bread. Make a dough of flour, potatoes, onion, and egg and bake it for resulting soft, fluffy homemade bread.

Malawi — Mandala Manager’s House, Blantyre SOURCE: Wikimedia Commons

Where to Eat

In Lilongwe and Blantyre there are plenty of decent restaurants and cafes. Most serve good quality food at reasonable prices. As well as local meat dishes, restaurants serve the usual fare of Italian pizza and pasta, Indian curries and Chinese cuisine.

In particular, the upmarket British restaurant of Caverna & Cafe Mandala in Blantyre is a popular dining venue for tourists. A few fast food outlets are also available, including Mamma Mia in Lilongwe’s Old Town district and Macondo Camp found in Mzuzu, Malawi’s the Northern region.

Elsewhere in Malawi, the lodges scattered around Lake Malawi are the best place to sample fish-based dishes. Most hotels make perfectly satisfactory dining venues, particularly if you are tired after a long journey and don’t fancy braving local restaurants.

If you are exploring off the beaten track, most villages have some sort of ‘restaurant’, even if it is located in a small hut, or even outdoors, consisting of little more than an open fire and a metal tripod.

For an intriguing mix of Chinese food and karaoke in supposedly soundproofed private rooms, Green Bamboo Garden (across from the Lilongwe Hotel), is well worth a visit. For fast food with a unique difference, Café Delight (Old Town area 4, Lilongwe), serves Lebanese and Indian dishes including samosas, shawarma and curries at great prices in a basic atmosphere, while the Golden Peacock Restaurant (Lister Ave, Lilongwe) offers huge, tender beefsteaks for a ridiculously low price.

Blantyre is Malawi’s commercial hub, with all the usual upscale chain hotels. A hidden gem is Alem Ethiopian Restaurant (Victoria Avenue, Blantyre) serving authentically tasty Ethiopian cuisine and great coffee, while 21 Grill on Hanover (Protea Hotel, Blantyre) is swanky joint offering seafood and steaks to a background of piano music. The best Indian curries originate at Bombay Palace, (Hanover Ave, Blantyre), and combine fresh, lightly-spiced dishes with a stylish décor.

Street foods in Nigeria

By

Morenike Okebu

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January 12, 2019

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If you walked down the streets of any state in Nigeria you would have to agree with me that it’s not the same thing as walking down a street anywhere else in the world. Around every corner you would find something to eat and this article wants to give you a little glimpse of six food items you can find on the Nigerian streets.

Street foods in Nigeria

PUFF PUFF

Don’t be surprised if you come across a food item that looks like this. This is what we call puff puff made from yeas, flour and sugar it is one of the popular Nigerian snacks. It can come in many variations some containing pepper and even onions. It is deep fried in oil and served in old newspapers and a black nylon bag. Delicious, cheap and unique to the Nigeria!

SUYA

The list of Nigerian Street food can never be complete if I didn’t mention suya. Suya is basically roasted meat covered in a peppery powdery spice. It is made from chicken, prawns, beef or even rams.

The meat is cut into small pieces and usually roasted on a wooden stick. Suya outlets abound on the Nigerian streets with places like Yahuza suya being a leader in the industry in Abuja. It’s is sold in the evenings and usually would not be made in the early mornings. This street food is a must try for anyone coming to Nigeria.

RICE AND STEW

Another street food you would easily find on our streets is rice and stew. This dish is made by almost all tribes in Nigeria

The dish is served in a take away pack and can be accompanied with beef, shaki, dodo (fried plantains) and vegetable salad. This is definitely a dish you would like to try if you paid a visit to Nigeria but take care as the stew can be very spicy.

AFRICAN SALAD OR ABACHA

This delicious dish is a variation of the salad available in the Western World. It is made from locally sourced ingredients and garnished with onions, palm oil and vegetable leaves. It is a delicacy and is sold usually with a piece of meat or roasted yam. It tastes nothing like the Western salad so be prepared for a unique tasting experience.

AMALA AND EWEDU

This is another dish that is available on the Nigerian streets. This dish is simply cooked yam flour served with ewedu leaves and stew. The lady in the picture was happy to show off her delicious food as she sold to a passer by. The dish is traditional to Yoruba communities and can only be found in the western states of Nigeria.

EWA AGOYIN

This bean dish is very popular on Nigerian streets, it is made up of well cooked brown beans pour over boiled yams and topped with stew. The stew made for Ewa agoyin is unique and delicious. It is made from palm oil and traditional spices.Ewa agoyin is also served with fried plantains and is popular in states like Lagos State. Some Nigerians believe that you haven’t lived until you tried the Ewa agoyin dish.

3 Budget Meals That Taste Great!

By

Hannah Wyatt

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January 11, 2019

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Trying to be a great cook can be a little discouraging if you are not aware of some easy recipes that actually present and taste like gourmet food. There is a lot you can do with a few ingredients; using food that is simple and fresh will go a long way when it comes to eating on a budget and making food that you will actually like the taste of. I’ve compiled here three relatively easy recipes that I like to make for dinner often because of their rich tastes and short preparation time.

3 Budget Meals: Pasta with homemade pesto

This one is really simple to make because boiling pasta is about the easiest thing you can do in a kitchen, aside from chopping fruits and vegetables. Another great aspect of this dish is the fact that I can guarantee that the most expensive thing you will have to buy is the fresh basil, which will probably total around four to five dollars, depending on where you live or if you have access to your own homegrown herbs. The rest of the ingredients are cheap, and chances are you probably already have them in your pantry. You want to boil a pot of pasta. While that is going, you’ll use a blender or food processor to pulverize and make a pesto sauce out of fresh basil leaves, olive oil, salt, pepper, and fresh garlic cloves. The ratios you use are up to personal taste because some people like their pesto spicier or runnier than others. But, once it’s mixed, just pour it over your pasta, and sprinkle with mozzarella for a creamy texture!

Baked chicken breasts with rice

I love to make chicken for the main reason that if you buy boneless, skinless chicken, the only task remaining for you is to season it and stick it in the oven! It’s so much simpler to make than grilling steaks or preparing burgers, for example. I like to start with a package or boneless, skinless chicken breasts, place them on a flat pan, coat them in olive oil, then sprinkle salt, minced garlic, dry basil, and turmeric on each side. I then stick them in the oven at around 400 degrees Fahrenheit, and flip them when the tops start to get opaque and bubbly. Make sure the internal temperature of the chicken is at least 185 degrees Fahrenheit before eating. Serve with rice, and you’re good to go!

Seared prosciutto-wrapped asparagus with fresh mozzarella slices

This is my favorite dish because it has the richest flavors and is so easy to make. Start with a package of asparagus stalks, cut off the purple rind at the bottom, and rinse them thoroughly. Then, take a package of prosciutto slices, and wrap each stalk of asparagus individually. It’s okay if they don’t stick perfectly. Next, place the wrapped stalks in an ungreased skillet on medium-high heat and turn occasionally until the meat has crisped and the asparagus is bright green and somewhat moist. This dish is pretty salty, so I like to complement the flavor of the prosciutto with slices of a mild, fresh mozzarella on the side.

Dining experience in Assam, India

By

Jyoti Das Bardoloi

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January 10, 2019

0

Assam is a small state tucked into the north-eastern corner of India. The culture leans more towards community rather than individual. Food is considered an important part of Assamese life. Meals are had with the family. Guests are revered and are often invited to lunch to share a meal. In one such experience, I was invited to lunch by a family. As I arrived, they greeted and escorted me from the gates. The host then invited me to the living room where we talked about different topics ranging from politics to sports. They served me with tea and light snacks. After our little chat, I was invited to the communal space to dine with the family. I was served with seelikha (horitoki) punch in a short glass. This they said is both an appetizer and helps in digestion. The punch had a sharp bitter taste but felt very refreshing. I noticed that the utensils used were made of bronze. When I enquired with the host, he said that traditionally meals were served on bronze plates even as it was easier to detect any foul substance which would react with copper in the alloy turning it either moss green or blue. I was served with small portions of every item cooked in the meal.

We started with gently steamed green leafy vegetables which was bitter and helped in cleansing my palate. Then we had the khaar or alkali preparation with rice. It had a light neutral taste. Next on the course was the red lentil or daal with elephant apple, which was slightly tangy mixed with the wholesome flavor of the red lentil. The pigeon meat was nicely done and paired well the rice along with the daal. The main course were two dishes, a duck curry with white pumpkin and a fish tangy curry. The white pumpkin balanced the rich flavor of the duck meat. The tangy flavor of fish curry then helped in balancing the overall taste of the dishes. On the sides, were barbequed fish wrapped in mustard leaves served in skewers and poppy seeds baked in pumpkin leaves. These added a unique crisp texture balancing the curries. Also as side dishes were served a eggplant mash, mixed green leafy vegetable fry and fried potato with bamboo shoots. To round of the meal, I was served with curd and jaggery as desserts. And lastly, keeping to tradition the host brought in a bronze basin and poured water from a bronze jug so that I can clean my hands and was given a handstitched traditional towel called gamosa to wipe my hands. Overall, the meal was very well prepared. I really liked how each preparation was tuned to the season and each ingredient was said to be have been beneficial during the summer when I had the meal. The balance of different flavors and tastes helped in creating a wholesome food experience. The preparation was also light and very little oil was used. This is by far the healthiest full course meal I have had which actually tastes out of this world. The age-old traditions and learnings of Assamese folk can really be experienced when having their home cooked gourmet meal.

Article by: Ajitesh Shankar Das

Check out the complete recipes in the book:
A Book of Gourmet by renowned culinary expert Jyoti Das Bardoloi.

Gula Coffee & Bistro: An amazing culinary experience

By

Nestor Olivares Heredia

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January 9, 2019

0

As a hamburgers lover, always have been looking for the best gourmet hamburger experience. From street hamburgers to the most gourmet ones, been through a lot of places and tasted a lot of burgers, but Gula Coffee & Bistro definitely stole my heart.

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Para un día gris, mucha Gula ? ¡Todo lo cura! #NoEsUnPecadoEsUnPlacer

A post shared by Gula Coffee & Bistro (@gulacoffeebistro) on Apr 25, 2017 at 4:20am PDT

Gula Coffee & Bistro is defined as a peculiar but satisfying combination between and excellent coffeeshop, with great coffee and excellent desserts, from and extraordinary taste of, for me, the best hamburgers in Maracaibo, Zulia. First of all, the place. Looks small from the outside, but once you come in, you feel very comfortable and you really want to stay there for a while. The use of timber in almost every place of Gula makes you feel warm and ready to taste whatever you want, from a simple cappuccino to a peculiar craft beer. Awesome place to hang out.

Now, let’s talk about food. Ordered ‘The Onion’, and amazing meat burger with three floors of the greatest onion rings I have ever tasted. Combined with bacon, lettuce and tomato, this amazing mix with a BBQ sauce shower all around creates an incredibly satisfying taste. You end up really happy and full, main factors that you look forward to when going out to eat.

This day I went with my girlfriend (who recommended me Gula) and she ordered this crazy flamed burger that created a show, before and after eating it. It is called the ‘Llamarada Moe’ and it’s a combination of exceptional meat, bacon, tomato, and a brandy-flamed onion ring on the top, creating, as I said before, a real show. This combination of ingredients, the brandy sensation and the flame show makes this the most exotic burger in the menu, and of course, one of the most loved one by costumers.

The ‘Llamarada Moe’ from Gula Coffee & Bistro

Finally, but not less important, we have the craft beer. Made by Gula, they offer a variety of craft beer that really gets you on point and makes you want to drink more than one. They are as strong as good, so I recommend you drinking one or two before eating, and why not, drinking them while enjoying your burgers. If you’re tired of regular beer, this is really the place to appreciate some exotic and really good-tasting beer made by Gula.

Gula Coffee and Bistro takes a 10 out of 10 for me. From a comfortable sensation by the place, to the amazingly GOOD burgers, and enjoying the taste of their incredible craft beers, adding to all of this their making of several coffees and their incredible menu of desserts, definitely Gula Coffee and Bistro is a MUST go for burger lovers, coffee enthusiastic and people in general who enjoy hanging out in a place made for family, friends and even romantic dates. All kind of people will enjoy every original product that this amazing place offers to all of us.

Starbucks Secret Menu Items You Should Order This Christmas

By

Hannah Wyatt

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January 8, 2019

0

Going into the holidays and winter weather, there is almost nothing better than the special traditions that come with holidays. This includes our food and drink traditions, too. At Christmas, you can have all of your holiday coffee fantasies fulfilled at your local Starbucks chain with a few tips from the internet. That’s right. You can get by this Christmas with a little help from your friends. And by friends, I mean Starbucks’ Secret Menu Items.

Basically, these drinks are items not advertised by the store or put on their menus. Rather, these drinks are concoctions that people have thought of to make deliciously mixed espresso specialty drinks that baristas will sometimes make per customer request if they have the proper ingredients available. Basically, the process of ordering works best when the customer comes in with a prepared list of ingredients needed to make the secret menu item. If you know what’s supposed to go in the drink and tell this combo to the barista, they should, in theory, be able to give you a product. I was curious about this, so I sought out the internet and found some suggestions for customer-favorited holiday theme secret menu specialty drinks, and this is what I found.

The Christmas Cookie Frappuccino

This drink sounds delightful just by hearing the name. Starbucks fraps are already so deliciously mixed with the right amount of sugar, syrups, and espresso, but the idea of a cookie flavored frap sounds even better. If you want to try this drink, try first ordering a vanilla frappucino, and then request to have a pump of toffee nut syrup, a couple of pumps of peppermint syrup, as well as a caramel drizzle on top of the whip to be added to your frap. This is supposedly the secret recipe for what comes out as a finished product of a Christmas Cookie Frappuccino.

“Butter beer”

For fans of Harry Potter, this drink is a must try. I was interested in what this drink could possibly be, and I’m not sure if the concoction would add up to what butter beer supposedly tastes like, but here goes nothing. If you want to try this drink, first start with a single shot of espresso, then add two pumps of caramel syrup, toffee nut syrup, and cinnamon dolce syrup each. It sounds a bit daunting and like the flavors might possibly clash or overpower each other too much to mix well, but if you are willing to give it a try, go for it!

Snowball Frappuccino

This drink sounded the most festive to me because the very idea of the name makes it sound like you get the chance to drink snow. And how cool is that? This drink is just a pump each of hazelnut and toffee nut syrups added to a white chocolate crème frappuccino.

New Culinary Trends in the Basque Country, Spain

By

Desirée Piña

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January 8, 2019

0

Alta Cocina Vasca

Grande Cuisine is a fairly new culinary trend that has been escalating within the years. This is the type of cuisine practiced in high end hotels and most Michelin star restaurants. It is most common because of the use of products with extreme good quality; detailed, artistic presentations; and the most complex and refined recipes. Within the last 50 years the well known Basque Chefs have been working towards this type of cuisine, making the Basque Country (specially San Sebastián), a well known tourist destination for those who like indulging on fine dining. The Basque Country is home to over 40 restaurants with Michelin stars.

*Aperitivo de Txangurro* *(King Crab)*
*Source: Desirée Piña*

Here is a list of the most common Restaurants with Michelin Stars in the Basque Country:

Akelarre (3)

Arzak (3)

Martín Berasategui (3)

Azurmendi (3)

Mugaritz (2)

Nerua (1)

Kokotxas (1)

Alameda (1)

Zuberoa (1)

*Kokotxas de Merluza, lámina de papada Ibérica, Restaurante Aizian, Bilbao*
*Hake Kokotxas, Iberian pig bacon*
*Source: Desirée Piña*

Healthy Eating and Superfoods

Healthy eating and the use of superfoods is a culinary trend worldwide. I have been living in Spain for 10 years now and it has always been hard to find a place to just eat a clean healthy meal, low in calories and stuffed with super foods. Within the years I have seen more bars and cafés implementing smoothies, juices, lean sandwiches and healthier delicacies in their menu.

Fusiones

In the culinary world we have seen loads of different gastronomy merging and creating a fusion between one or more cuisines. Not a very common thing in the Basque Country but within the years you can definitely see the globalisation of gastronomy in Basque dishes.

You can find pintxos with Bao bread filled with duck or head to a fusion restaurant like Topa Sukalderia in San Sebastián, which merges Mexican and traditional Basque cuisines; Restaurante Elosta which merges Japanese and Basque cuisines; and Bar Nikkei which is a fusion between Japanese and Peruvian cuisine.

Vegetarian and Vegan Cuisines

*Pimientos rellenos de Brandada ´Bakalao´ Tofu, Black Salad, Vitoria, Basque Country*
*Red Peppers stuffed with Tofu ‘Cod’*
*Source: Desirée Piña*

If you are vegetarian or vegan and you have travelled to Spain before you would know how hard it is to enjoy a lovely meal in a restaurant. The number of vegetarian and vegan restaurants in this region of Spain is not high but it is becoming more and more popular within the years.

Here is a list of really good vegetarian or vegan restaurants in the Basque Country:

Black Salad, Vitoria (Vegan Restaurant)

Km O, San Sebastián (Vegan and Vegetarian Restaurant)

Maiatza, San Sebastián (Vegan and Vegetarian Restaurant)

El Pastor de Gorbea, Berriz (Vegan and Vegetarian Restaurant)

Mapa Verde, Donostia (Vegan and Vegetarian Restaurant)

El Curry Verde, Hondarribi (Vegan and Vegetarian Restaurant)

*Mexican Bean Salad , Black Salad, Vitoria, Basque Country*
*Source: Desirée Piña*

Sirimiri, San Sebastián (Vegetarian and Vegan Options)

Rekalde, San Sebastián (Vegetarian and Vegan Options)

Donostidog, San Sebastián (Vegetarian and Vegan Options)

Bubble Tea and How You Can Make It at Home

By

Hannah Wyatt

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January 7, 2019

0

If you’ve ever tried bubble tea, also sometimes called boba or milk tea, then you know just how delicious this delectable treat is. Bubble tea gets its name “bubble” from the bubble-like tapioca pearls that sit at the bottom of the drink and can be sucked up through the straw.

The tea itself comes in many flavors and colors, and it gets its opaque appearance from the mixing of different flavored tea brews with sweet milk. When put with the boiled tapioca pearls, the drink makes a sweet and refreshing combination that goes great solo or with a meal. Bubble tea is a traditionally Taiwanese drink, but as its popularity has been on the rise, it can be found in most towns and pretty much all cities where there is an abundance of different types of restaurants.

Some towns are too small to have places that sell bubble tea, though. And if you’re in the situation that you have to travel to get bubble tea or it’s too expensive to go out and buy, you can actually make it at home with a few simple ingredients that you can find at an Asian market or online if you don’t have a local Asian market.

Here’s a breakdown of the ingredients that make up a DIY bubble tea:

2-3 tea bags (depending on how strong you want the tea flavor) of green tea, Thai black tea, Chai tea, or any tea of choice really. You’ll want to pick something that will go well with a sweet taste, though.
Sweetened condensed milk
Tapioca pearls (colored, flavored, or not)

The first thing that you will want to do is steep the tea bags. I recommend steeping a couple of tea bags in a tall cup’s worth of really hot to boiling water and letting the tea steep until it is quite strong. This is important because the milk will dilute the strength of the tea. You want to do this ahead of time and may even want to do it hours before the next steps, as you’ll want the tea to be cold when you add the milk and cold enough that the ice doesn’t melt.

While your tea is steeping and cooling, you’ll want to start boiling the tapioca. Different packages of tapioca pearls have different instructions, but you’ll generally boil water, add the pearls, let them rise to the top of the water, then pull them out and drop them in ice-cold water for about 20 or 30 seconds. Once they’ve quickly cooled, you can put them in a bowl. I suggest adding sugar or honey and letting them soak in it so that they become sweet and remain moist and soft.

Once these steps are done, you can add the sweetened condensed milk to your tea. Do so to taste, whether you like it sweeter or milder. Some like to shake this mix up to properly combine, but you can just stir if you desire. Then, add your tapioca pearls, let them sink, add some ice, and drink up!

Momos

Pan fried noodles

Flanky rolls

Poori and boot daal (Sour bread with split gram)

What to Eat

Where to Eat

Street foods in Nigeria

PUFF PUFF

SUYA

RICE AND STEW

AFRICAN SALAD OR ABACHA

AMALA AND EWEDU

EWA AGOYIN

3 Budget Meals: Pasta with homemade pesto

Baked chicken breasts with rice

Seared prosciutto-wrapped asparagus with fresh mozzarella slices

Alta Cocina Vasca

Healthy Eating and Superfoods

Fusiones

Vegetarian and Vegan Cuisines

Follow us on Instagram @fooddrinkmag

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