Top 10 foods of Assam, India

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December 20, 2018

Assam lies in the northeastern part of India. It has a tropical climate with undulating hills and wide-open valleys and boasts of abundant plant and wildlife. Assamese cuisine is characterized by the cooking habits of the hills as well as of its Brahmaputra valley. Here are top10 foods from the region. Check out the complete recipes in the book: A Book of Gourmet Cooking by renowned culinary expert Jyoti Das Bardoloi.

Indian state of Assam SOURCE: Wikimedia Commons

Banana Shoot Khaar

Khaar is one of the most popular and quintessential preparation of Assam. Its name derives from the main ingredient which is basically an alkali made by burning banana trunks from which ashes are obtained. The ashes are then decanted and filtered into a dark wood-brown liquid called ‘khaaroni paani’(banana ash extract). It is served as the first course of the meal which aids in digestion. Interestingly, it is believed that when salt was not availableeasily, people used khaar totenderize meat, lentils or even vegetables such as gourd.

Red Lentil with Elephant Apple

Elephant apple is one of the most popular fruit in Assam. It lends a tangy taste to the preparation and is an ideal dish for summers to keep the body cool and stomach healthy. Red lentil can be soaked overnight or in the morning. It is then lightly fried with little oil and spices. The carpels of elephant apple are removed and soaked in water with a little salt. The soaked carpels are then removed from water, drained and added to the fried lentils. It is cooked till it boils and lends the signature golden yellow color of the dish. Fun fact: The elephant apples are so big that some kids still use them as soccer balls.

Duck with white pumpkin

Ducks are widely available in the region and many popular dishes are made using this delicacy. One of the most popular one is with white pumpkin. White pumpkin helps to counter the high fat content ofthe meat and helps in it cooking thoroughly. The resulting dish has a very rich texture with the pumpkin absorbed by the meat. It is usually served hot with brown rice in the festival season.

Pigeon meat with banana flower

Pigeon meat is another delicacy of the region.In this version of the dish, it is paired with banana flower widely regardedhigh in potassium. The banana flower stigma are removed from the fruit and cutinto small pieces. It is fried with spices and the meat is added. The banana flower adds a sharp flavor to the softer flavor of the meat and balances itnicely. It is a mouth watering dish which people prefer to have with steamed white rice.

Tangy fish curry

Fish is a must have in all Assamese households.It can be made in variety of ways. Here, we use a classic ingredient, tomato. Tomato gives a tangy flavor to the curry and pairs well with the fish. The fishis usually cut into prime pieces, marinated with spices and lightly fried inlittle oil. The curry is then prepared with tomato, spices and little garlic.The fish pieces are then added and brought to boil to cook the curry into itssignature saffron hew.

Mustard greens with bamboo shoot

Mustard greens are healthy green leafyvegetables high in Vitamin A, C, K and calcium. These are usually prepared withbamboo shoots which are known to be a good pain reliever from joint pain. Thesharp bitter taste of the mustard greens is nicely balanced by the sour flavorof the bamboo shoots. It is served as a side dish.

Spit-baked fish with cane shoot

This is nice side dish which can served during lunch or even had with refreshments in the late afternoon or evening. The fishare usually of smaller variety such as Indian river shed, Labeo and climbing perch. The fish is cleaned, washed and skewered with bamboo sticks soaked inwater. The soaked bamboo sticks prevent them from getting burnt too quickly when put over the spit. These are then put over a coal fired spit or barbecue and turning from time to time. When done, these then served with cane shoots as whole or the fish can be mashed to form a mashed preparation which can be hadas it is or with a salad.

Poppy seeds parcels

Poppy are very popular in the region. These are usually cooked as parcels baked in banana or turmeric leaves. The leaves used lends it taste to the preparation. The poppy seeds are soaked in water for halfan hour, ground into fine paste and mixed ground chili and onion paste. These are then wrapped in banana or turmeric leaves and steamed or spit-baked overcoal. They are served with chutney as a side dish.

Finger millet kheer

Kheer is a sweet dish similar to sweetporridge. It is usually made with joha rice but in this preparation, weshowcase a traditional dish made with finger millet. The millet is soaked inwater for about an hour. Milk is heated in a pan and the millet, bay leaves andcrushed green cardamoms are added. After a boil, cut figs and sugar are addedand cooked till it thickens. Served hot with ghee.

Assorted pithas (sweets)

Sweets in Assam come in many different variety.One of the most popular ones are ‘pithas’.These come in many different shapes and sizes to reflect the diverse culture ofthe region. Almost all pithas are made with rice flour with different ricevarieties including joha (fragrant)rice, boraa (sticky) rice, brown riceetc. In olden days, pithas were used to be prepared on hot earthen plate orroasting pan and then that earthen plate was placed on hot sand to acquire theexact crispiness of the pithas.

10 Authentic Traditional Malawian Delicacies

By

Tobias Kumwenda

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December 17, 2018

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You just need to ask a Malawian about their traditional comfort food and most certainly they will scream “nsima with chambo” with no hesitation.

The assumption that the first “cook” might have originated from Malawi, a country that can debatably declare to have invented cooking might actually hold some ground.

But Malawian dishes just like many other delicacies from Sub Sahara are still highly under-represented on the world culinary scene.

From the humble cereals for breakfast, to root vegetables that form the basis of so many healthy hearty dinners, to yummy and wholesome desserts you would terribly beleft spoilt for choice.

Malawian Delicacies

Here are 10 traditional mouth watering dishes from Malawi that would certainly tickle your taste buds.

Chambo with nsima

As much as it’s not easy to pin down a national dish for Malawi, this stands out as a favorite that you shouldn’t depart Malawi without tasting.

Chambo, most popular and best-known fish found in Lake Malawi is served grilled, usually with nsima (a stiff porridge) or with chips.

Add Ndiwo, a delicious relish made of pumpkin or cassava leaves, tomatoes and groundnut powder and there you have Malawi on a platter.

Kachumbari

Lovers of pico de gallo or anything similar, you’re going to enjoy Kachumbari. This dish is dearly beloved across Malawi and is made with onions, tomatoes, and spicy chili peppers.

Kholowa

One of the well-liked dishes generally served with nsima. Made by mixing sweet potato leaves with oil, onions, and tomatoes giving it a rich distinct taste.

Nsima

Nsima is your typical Malawian cake made of white corn flour stirred in boiling water. It’s a staple dish across Malawi usually consumed with different stews. If you can’t make it all the way to Malawi for a taste, it’s so famous that even people in neighboring countries like Mozambique, Tanzania and Zambia also make it.

Kondowole

This delicacy is mostly found in the north of Malawi, it is made from cassava flour. It’s quite similar to Nsima, but don’t let that fool you, as the taste and texture are quite different. In particular, this one is way sticky.

Phala la Mgaiwa

For the majority of Malawians when it comes to breakfast, they like to take it easy. This doesn’t mean that it’ll be lacking in flavor. A good Phala la Mgaiwa (a type of ground corn), sweetened with some sugar and milk can send your taste buds into rapture.

Chikondamoyo

Not certain how bunny chow got its name, but certainly this hollowed-out half or quarter-loaf of white bread filled with a blistering-hot curry is one of Malawi’s most treasured snack.

Mkhwani

This is another great relish served as a side dish with nsima or rice. It consists of pumpkin leaves, tomatoes and a hefty amount of peanut flour that contributes to the hearty taste of this delicacy.

Thobwa

This drink called thobwa (“toe-bwa”) or also referred to as “sweet beer” which is a fermented sorghum or millet drink that is very slightly alcoholic. There’s a long process to make it which includes letting the mixture sit for a week to ferment and then it’s ready for consumption.

It is a popular drink in the country, you’re most likely to be offered Thobwa in summer as that’s when it is highly consumed. The drink is thick like eggnog but grainy like watery grits, with a distinct corn after-taste.

Zitumbuwa

Another delicious yet simple treat is Zitumbuwa, also known asfried bananas. This is made by making a dough with bananas, corn flour and avariety of spices then deep fried till they turn golden brown.

Top 10 Nigerian Dishes

By

Morenike Okebu

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December 15, 2018

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If you have the opportunity to come to West Africa and you happen to fly into the tropical country called Nigeria, you would certainly be in for a treat. Nigeria is very rich in culture and tradition, with over 527 languages and 1150 dialects, it is little wonder you have a wide variety of food dishes to tantalise your tastebuds. So what would I call the top 10 Nigerian dishes?

I caught up with Chef KD and John Ude who have helped me showcase some of the delicious dishes I would be talking about today.

1. JOLLOF RICE

Nigerian Dishes:JOLLOF RICE — Jollof Rice Source: Wikimedia Commons
This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license.

How can I describe this delicious dish that would do it justice. It is prepared with tomatoes, rice, onions and secret Nigerian seasonings. There is current food war between Nigeria and Ghana about who makes the best jollof rice. Don’t say you heard it from me, but Nigerian jollof rice is 100% better.

2 AMALA AND EWEDU

AMALA AND EWEDU
SOURCE: Wikimedia Commons

This dish is purely of Yoruba descent, powdered yam, cooked over a slow blaze to form a jelly like ball served with Ewedu, stew and delicious meat. You won’t forget the taste and it is best served hot. Be careful, because the stew could be abit spicy.

3 OKRA SOUP

How can I talk about top ten Nigerian dishes without talking about okra soup. This is a delicious soup made from okra with palm oil and traditional spices Chef KD’s okra variation is all in one. Some serve Okra with stew on top depending on how it is prepared. It is served with pounded yam or semovita.

4 NKWOBI

Goat meat is delicacy in Nigeria and among the Igbo people of Nigeria. Nkwobi is a popular dish but Chef KD puts a delicious twist to it by swopping the goat meat with pork.

5 BITTERLEAF SOUP

BITTERLEAF SOUP SORCE Wikimwedia Commons

Have you ever had a bitter – sweet feeling in your heart about something? Well this is the same thing but the taste is in your tummy. Bitter leaf soup is prepared from vegetable leaves that are very bitter indeed. Most of the bitter taste is washed away and whats left is converted into a delicious soup.

6 AFANG SOUP

This traditional Calabar dish is a show stopper. The taste is very interesting and its something you have to taste to describe. A delicious burst of succulent flavours is sure to await you. It is served with pounded yam, ebaor even semovita.

7 PORRIDGE

This is not your traditional porridge as you can see. The Nigerian porridge can be garnished with what we describe as pomo as was done by Chef John Ude in this picture. It is made with palm oil, yam and sometimes sweet potatoes, when nextin Nigeria, be sure to check this out.

8 PEPPER SOUP

They say if you cant stand the heat, get out of the kitchen, this spicy starter is sure to give you a kick. It is made with traditional spices and is spicy to say the least.

9 EGUSI SOUP

I love, love, love Egusi soup. It is easy to make and very nutritious. It is made from ground melon seeds, spinach and what Nigerians like to call ‘water leaf’. It is also served with pounded yam, eba, semovita and soon.

10 RICE AND STEW

Its easy to overlook rice and stew as a Nigerian dish but it is popular, delicious and served in almost every household. It is simply rice served with a sauce made from tomatoes, pepper (atarodo), bawa (another type of pepper), tatashe and garnished with various types of meat.

Thank you for reading. There are more delicious dishes in Nigeria, you can share your experience in the comment section.

Eating the whole cow

By

Tamara Marie Johnson

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December 12, 2018

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Why you’ll find brains, tongue, and other organs at Swiss restaurants and stores

If they wanted to, the Swiss could afford to eat only the best cuts of meat. But a lot of them make a conscious decision not to. Here’s why.

Switzerland is an exceedingly rich country. According to the 2016 Global Wealth Report, Swiss adults accounted for just 0.1% of the world’s population – but that tiny group of people owned 1.4% of the global wealth.

Eating the whole cow: beef tongue — Beef Tongue,
SOURCE: Tamara Marie Johnson
In Switzerland, you can find organ products like beef tongue, chicken hearts, and pig’s blood at most grocery stores.

Nose to tail eating at restaurants

In a country where people have that much money, it might surprise you that restaurants offer anything but the best cuts of meat. However, many Swiss chefs believe in nose to tail eating, i.e. using the entire animal – organs, bones, and all.

Some of the best-known Swiss restaurants that try to use as much of the animal as possible are:

Osteria Castello Sasso Corbaro in Bellinzona, speciality: goat
Café Boy in Zurich, specialty: veal
Güggeli Sternen in Bözberg, specialty: chicken
Gasthof zum Brunnen in Fraubrunnen, specialty: beef
Restaurant Camino in Zurich, specialty: lamb
Landgasthof Hirsernbad in Ursenbach, specialty: pork

Eating the whole cow

At these restaurants, you will find things on the menu like calf’s brains with lemon vinaigrette or beef tongue with caper sauce. If you’re thinking ‘gross,’ consider this: it’s grosser to cut off all the ‘good’ bits and let the rest go to waste. Think of the millions of people on this earth who would gladly eat the not-so-fancy parts of a pig, cow, or goat.

Nose to tail eating at home

In Switzerland, nose to tail eating is popular outside of haute cuisine, too. Many Swiss families regularly eat organ meat, e.g. tongue and heart, and use blood to make sauces, especially for game dishes.

Pig's blood — Pig’s blood
SOURCE: Tamara Marie Johnson
In Switzerland, you can find organ products like beef tongue, chicken hearts, and pig’s blood at most grocery stores.

Whole animals and so-called ‘inferior’ parts of animals are common, too.

Isn’t organ meat bad for you?

The short answer is: no. Healthy adults can eat organ meat without worrying about it affecting them negatively. In fact, hearts are pure muscle, i.e. meat without any fat. And liver contains a lot of iron and folic acid.

Entire Rabbit
SOURCE: Tamara Marie Johnson
Buying and eating the entire bunny or ‘inferior’ meats like calf’s feet prevents food waste.

That said, organ meat isn’t for everyone: pregnant women, for instance, should avoid liver because the high vitamin A content could harm the fetus. And people suffering from arthritis or gout should steer clear of innards which contain high levels of purines and arachidonic acid.

All or nothing

Personally, as a privileged person living in a first-world country, I don’t believe in eating any meat at all. However, nothing annoys me more than meat eaters judging other meat eaters for eating parts of animals (like tongue) or types of animals (like horses) they consider ‘too gross to eat,’ ‘too cute to eat,’ or in some other way unsuitable for consumption.

Calf's feet — Calf’s feet
SOURCE: Tamara Marie Johnson
Buying and eating the entire bunny or ‘inferior’ meats like calf’s feet prevents food waste.

Nose to tail eating is the single most respectful way to eat meat. Nothing goes to waste. And, at least in Switzerland, you needn’t even buy an entire animal to practice nose to tail eating: simply ask a local butcher for any parts you’d like. Ears, udders, bones, blood, you name it – they’ve got it.

New culinary trend of Pakistan

By

Ammar junaid n Reema Junaid P.

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December 9, 2018

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For many years, Pakistani culinary industry mostly had a certain type of techniques and flavors. Pakistani people love food and a lot of effort is involved in preparing it. Cuisines of Punjab and Sindh mostly involve lots of spices and longer cookinghour are required to get most of the flavors, whereas in rest of the provincesthe cuisines are simpler, easier and full of flavor.

New culinary trend of Pakistan

Globalization and increasein travel flows around the world has made the consumers more familiar with the different food cultures. Now even in Pakistan, the culinary world is evolving and people of Pakistan have started accepting different cuisines. The chefs aretrying different cooking techniques to create new innovative dishes or bring a twist to local cuisines. In smaller cities and villages, there is not a major change but things are evolving gradually. There is definitely a shift inculinary trend.

In the past, apart from Pakistani cuisines, people were only familiar with the continental and Chinese flavors but in recent times, Italian, Arabic, Turkish and Thai food arealso being added in restaurant menus. The chefs are trying to improve their crafts by using various techniques to create international cuisines, twisting them a little to meet the local taste buds. Because of globalization, there is definitely a shift in economic and cultural influence from west to east.

Ingredients that used to be considered exotic while travelling abroad are becoming easily available and consumers are ready to experiment and try new flavors. For the love of culinary art, many Pakistani chefs have started travelling in search of new recipes and authentic flavors sothat they can incorporate it in their cooking. There has been a significant increase in culinary tourism. In the major cities of Pakistan, competition amongst different restaurants has increased. Chefs are using global flavors and new products are being added in the restaurant menus.

New culinary trend of Pakistan: samosa — Samosa

Apart from some majorc hanges in the culinary trend, there have been some changes in small level aswell. Samosa and Chaat were two different street food and snacks that are mostloved by Pakistan people and are easily across the country. Recently, both of these have been combined tocreate a new dish Samosa Chaat. Instead of chiackpeas, it is made by crushing samosa and adding yogurt, masalas, chutney, and all ingredients of chaat. This dish has become an instant hit. Many more similar changes have occurred.

Garam Masala Source: commons.wikimedia.org

Pakistani cuisines mostly use organic and fresh ingredients. Pakistan is don’t just eat food, they enjoy it. The aroma and flavor matters a lot for them so cooking food is an art for them and they use a lot of spices and long time to cook. These spices are freshly grounded to get the desired aroma and flavor. As life is getting busier, recently a lot of ready made masalas and flavors available in the market. These help the consumers to get same results in lesser time period.

Many of the Pakistani snacks are deep fried. As the consumers are getting aware of the health risks, there is a significant change and new techniques and recipes are being used to convert deep fried snacks to oven baked and air fried without changing the flavor or texture of respective food item.

Ammar junaid n Reema Junaid P.

Plant-based is in! 5 Swiss restaurants that offer great vegetarian and vegan options

By

Tamara Marie Johnson

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December 5, 2018

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More and more people in Switzerland are opting for a meat-free lifestyle. Consequently, local restaurants are adding vegetarian and even vegan dishes to their menus.

Vegan Restaurants: Veggie Burger — There are more Swiss vegans today than there were vegetarians 20 years ago.

SOURCE: Lefteris Kallergis / Unsplash

Vegetarianism is on the rise in Switzerland: statistics show that in 2017, vegetarians made up around 14% of the Swiss population. An additional 17% of people indicated they only ate meat on rare occasions. 3% were leading a completely plant-based, vegan lifestyle – that’s more than the total number of vegetarians back in 1997 (2.3%).

[text_block_nav title=”Why go vegan“]Why go vegetarian or vegan?

The reasons more and more people are saying ‘goodbye’ to meat and other animal products are manifold but a growing interest in animal welfare is among the most prominent. People are starting to question the exploitation of animals for products such as meat, milk, and eggs.

Other people are more concerned about eating an ecologically sustainable diet. After all, livestock accounts for more than 10% of all greenhouse gases.

Finally, health is also a factor: recent studies suggest that eating a plant-based diet could lower your risk of heart disease and cancer.

[/text_block_nav][text_block_nav title=”5 vegan restaurants“]5 vegetarian and vegan restaurants you should try

No matter the reason, the recent societal shift in Switzerland is obvious. And, unsurprisingly, it has lead to a plethora of restaurants with great vegetarian and vegan options. Here are my personal top five:

The Lasagneria in Zurich

As the name suggests, this restaurant in downtown Zurich serves real Italian lasagna. Traditionally, lasagna is made with minced meat. But this casual eatery offers a fantastic vegetarian version for around 25 dollars. Ouch! But I promise you: this lasagna is worth the occasional splurge.

Gourmanderie Moléson in Bern

This cozy French brasserie boasts three different vegan dishes: mushroom ragout with smoked tofu, red curry with coconut milk and seitan, and zucchini spaghetti with braised cherry tomatoes. The prices are almost as fancy as the menu, but the food is exceptional.

Tibits in Basel, Bern, Lucerne, St. Gallen, Winterthur, and Zurich

Tibits is an affordable vegetarian chain. Each dish in its vast, multicultural buffet has a label explaining the exact ingredients so vegans (and people with allergies and other special dietary requirements) can easily select suitable options. I particularly love that Tibits publishes its recipes for free on its homepage.

GourmIndia in Lucerne

This restaurant near the beautiful Gütsch castle specializes in authentic Indian food. There are several vegetarian options to choose from and, though GourmIndia is arguably one of the best Indian restaurants in the country, the food is moderately priced. If you still have room after your meal, definitely order Gajar Halwa, a traditional carrot pudding, for dessert.

Cantina Don Camillo in Basel

At lunch, Cantina Don Camillo serves three different menus, one of which is always vegan. The larger dinner menu has several vegetarian and vegan options. Everything is clearly labeled as vegan and/or gluten-free and there’s homemade, vegan ice cream and sherbet for dessert – that is, if you can even manage another bite. The portions are quite generous while the prices are relatively low for Swiss standards.

Common Street foods of Pakistan

By

Ammar junaid n Reema Junaid P.

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December 3, 2018

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Street foods vary from region to region. As Pakistan lies in South Asia and has a great history and culture, it is rich in a variety of food items that are full of flavor and are loved by all. Some of the famous street food items are dahi bhallay, Gol gappay, Channa chat, Samosa, Pakora, roll paratha, bhunnay sittay (roasted corns) Bun kabab, Jalebi kulfi and Falooda.

Street Foods of Pakistan

Gol Gappay

Gol gappay is also known as pani puri. It is a very common street food in India and Pakistan. Gol means round and pani means water. Gappay or puri refers to a deep fried round hollow puri that is crispy. It is served with flavored water made with tamarind and various spices. The round puri is filled with chickpeas, onion, potatoes, yogurt and sweet and chili sauce then either it is dipped in flavored water or water is sipped with it. The blend of sweet and sour creates a unique burst of flavors that is enjoyed by all.

Dahi bhallay

Dahi bhallay is a Punjabi dish made from yogurt. It can be used as a side dish or as a snack. Bhallay is made from a batter of gram flour fried in round shape. It is then dipped in yogurt along with potatoes, onions, tomatoes, some spices, sweet tamarind sauce and a green chilies sauce. It is found in most of the cities of Pakistan.

Chana chaat

It is a snack made from chick peas. It is also easily available across all of the Pakistan. It consists of chickpeas, tomatoes, onions, potatoes, a little yogurt and tamarind sauce topped with chaat masala (special spices mixed together). Flavor of the chaat can be mild to very spicy according to the taste of the consumer.

Samosa

It is a fried or baked savoury triangular pastry that is eaten as a snack. It is filled with vegetables or meat. Mostly, potato filled samosas are the most common ones.

Pakora

Pakora is another traditional fried evening snack that is made from gram flour, vegetables and spices. It is like fritter and is eaten with a sauce made with mint, chillies and yogurt known as chutney. It’s a favorite must have food item in the month of Ramazan and during rain. During rainfall, Pakistanis love to have it with tea or coffee

Roll Paratha

A paratha is a flatbread made of wheat dough made with layers of oil and wheat flour in between. The word Paratha is an amalgamation of two words parat and atta which means layers of cooked dough. A paratha roll is mainly filled with cooked chicken and vegetables. There is a huge variety of roll parathas like chicken tikka roll paratha, chicken and cheese roll paratha, hot and spicy roll paratha and many more.

Bun Kabab

It is a local version of burger, also known as desi burger. The patty is known as kabab which is made up of lentils, chickpea or meat. It is affordable street food that is easily available across Pakistan.

Jalebi

Jalebi is a pan fried orange sweet pretzels. They are made with flour and are deep fried in circular shapes then soaked in sugar syrup. It has chewy texture and sugary exterior. It can be served cold or warm.

Falooda

Falooda is a drink or a dessert that contains a lot of ingredients like basil seeds, vermicelli, flavored syrups, nuts and ice cream. It has a cooling effect and is loved during summers.

Makai (bhutta)

Makai or bhutta is corn. Corn is one is of the street food of Pakistan that is eaten very often in the boiled or roasted form topped with salt, spicy masala and lemon juice. Even separated seeds of corns are also roasted in the hot salt that gives it a crunchy texture from outside and soft in the inside.

Chicken Tikka

Chicken Tikka is a delicious street food. A chicken is marinated with yogurt, lemon juice, ginger, garlic and Tikka masala (a special blend of spices) and is roasted over coals. The marinating is mostly done overnight in order to get amazing flavors and served with chutney and Naan(a flat bread baked in oven).

Ammar junaid n Reema Junaid P.

Swiss street food in winter

By

Tamara Marie Johnson

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November 30, 2018

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When temperatures drop, chestnut sales boom

Chestnuts are not just the most popular winter street food in Switzerland. They are also low in fat and calories and high in dietary fiber, vitamins, and minerals.

Swiss Chestnuts — n winter, stands and huts selling Marroni pop up all over Switzerland. SOURCE: Tamara Marie Johnson

Swiss street food in winter

Roasted chestnuts, or ‘Marroni’ as the locals call them, are the most popular winter street food in Switzerland. This has multiple reasons:

They have always been readily available. In mountainous terrain, it is far easier to grow Marroni than grain. Consequently, the ‘poor man’s bread’ can be found all over the country, especially in the cantons (or states) of Ticino, Jura, and Valais and around Lake Lucerne, Lake Geneva, and Lake Zug.
They are healthy. Unlike other tree nuts, Marroni are largely made of starch, making them comparatively low in fat and calories. Additionally, they are an excellent source of dietary fiber, vitamins, and minerals.
They go with anything. It may sound strange, but Marroni can actually be sweet or savory. Roasted, they taste earthy with a creamy texture. They are often caramelized and added to sauces and salads. Puréed, Marroni make delicious desserts and sweet bread spreads.

Chesnut — Be careful! While delicious, roasted chestnuts can be extremely hot! SOURCE: Tamara Marie Johnson

Today, Marroni are considered a winter delicacy. And they are not cheap. The 250g packet in the picture cost me roughly 10 dollars. Of course, you can get them at the store and roast them yourself (in a pan). That slashes the price by more than half.

At the outdoor stands, what you’re really paying for is the luxury of a hot snack to warm your cold hands. Fun fact: the paper bags the Marroni come in have an extra pouch for the peels, making them a very practical treat to carry around as you shop, run errands, and go about your day.

In the US, you may not be able to get Marroni on every corner. But you can definitely pick up some roasted chestnuts at Walmart and recreate some of the most popular Swiss Marroni dishes at home. How does a spicy-sweet Marroni soup sound?

Traditional swis dishes — Surprise your family and friends with this easy-to-make, mouth-watering Marroni soup.
SOURCE: Betty Bossi

For four people, you’ll need the following ingredients:

3 shallots, chopped
3 cups chestnuts
1 Tbsp butter
2 Tbsp sugar
4 to 5 cups vegetable bouillon
1 cup cream
1 bunch flat-leaf parsley, chopped
1 carrot, cut into delicate strips or grated
salt, pepper, cayenne pepper powder

Instructions:

In a large pan, sauté shallots and chestnuts in butter.
Add sugar once shallots become translucent.
Add bouillon and bring to a boil, then reduce heat, cover, and let simmer for about 20 minutes.
Add half of the cream, purée soup with a stick blender, salt and pepper to taste.
Beat the rest of the cream, add the parsley and a pinch of cayenne pepper, pour on top of the soup, garnish with carrot strips.

As you may know, Switzerland is divided into four linguistic regions. Therefore, I wish you: En Guete (Swiss German)! Bon appétit (French)! Buon appetito (Italian)! Bumperfatscha (Romansh)!

Top 10 local traditional dishes of Pakistan

By

Ammar junaid n Reema Junaid P.

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November 28, 2018

1

Pakistan lies in South Asia and Pakistani cuisines are influenced by various cultural, historical and regional cooking styles.

In Pakistani cooking, you will find elements from Mughal legacy, Iran, Turkey, Central Asia as well as Indian subcontinents. In Pakistani cuisines you will find cultural and ethnic diversity, from spicy & highly seasoned food in Sindh and Punjab to mild and simple flavors in Khyber Phakhtunkhwa, Azad Jammu & Kashmir, Gilgit Baltistan, Balochistan and Tribal areas. Following is the list of top ten Pakistani cuisines that you should look forward to when visiting Pakistan.

Top ten Pakistani cuisines that you should look forward to when visiting Pakistan.

Halwa Poori:

One of the favorite traditional breakfast of a Pakistani foodie is Halwa poori and Channay. Poori is basically a version of flat bread made of flour that is deep fried in oil. It is eaten with halwa and channay that is a curry made with chickpeas and potato. Halwa is a dessert that is made from semolina. Poori is served hot along with halwa and chanay. Having sweet and savory along each other creates a uniqueness that is loved by all.

Paaye:

Another breaskfast item that is eaten mostly in Punjab is Siri Paaye. It consists of hot soup or broth of lamb feet and head that are cooked overnight. This dish is considered very healthy especially for bones. It is served with Naan (Flat bread) and people like to eat the bone marrow to get the instant energy. “Fazal e Haq Siri Paye” is one of the most famous restaurants in Lahore and Karachi that serves mouth watering Siri Paaye.

Biryani and Pulao

In Pakistani cuisines and dining experience, rice has a special place and the two of traditional food items made from rice are Pulao and Briyani. Both are made from rice and any form of meat. Recipes and flavors of both vary across the zones and regions. Briyani is one the most loved form of rice in Pakistan. Over the time, It took various shapes, structures and varieties of flavours like Sindhi Briyani, Aalo Briyani, Mutton Briyani, Tikka Briyani etc.

Peshawari Chappli Kabab:

As the name suggested, it is the famous food item of Peshawar. It is made with meat mince, ginger garlic, onions, tomatoes, salt and chillies. It is a side dish that is fried and is served with Tandoori roti or Naan along with chutney (green chilli sauce mixed with yogurt).

Haleem:

Haleem or Daleem is a blend of meat and lentils. It looks like a soup but it is a savoury dish that is eaten with Naan. Daleem means a mixture of lentils. It is a special dish that needs extensive cooking. For this, a number of lentils are soaked overnight and it is cooked on low heat along with meat for the whole day. Before serving, it is garnished with fried onions, lemon juice, cut green chillies, ginger and coriander.

Sajji

Sajji is a dish from Balochistan. It is made with whole chicken on lamb in skewers. It is only marinated with salt and papaya paste and is stuffed with rice. It is roasted over coal and is considered done at the “rare stage. It is served tandoori nan, roti or kaak.

Lassi

Lassi is a traditional drink that is made with milk and yogurt. It can be sweet or salty. Pakistanis drink sweet lassi for breakfast and salty for supper or lunch.

Chicken karahi/Mutton Karahi

Karahi is a traditional wok in which food is made or served. In Pakistan, Chicken karahi or Mutton karahi is a common dish that is cooked easily and is loved by all. It is made with meat, tomatoes and a variety of spices in karahi. It is full of flavor and recipe varies from region to region.

Sarsoun ka Saag

It is a punjabi dish made with spinach and a varieties of greens. It is cooked for our and blended to get the smooth finish. It is heaven for the palate. It is served with homemade/organic butter and makai ki roti that is a flat bread made from maize flour.

kashmiri chai — Kashmiri chai SOURCE: Reema Junaid

Kashmiri tea

Kashmiri tea, pink tea, noon chai, gulabi chai is a tea that is made from green tea leaves, milk, salt and baking soda. Baking soda gives a pink color to the tea. It is a specialty of Kashmir but is loved by all Pakistanis in winters. It is garnished with crushed pistachios.

Ammar junaid n Reema Junaid P.

7 traditional Swiss dishes you have to try

By

Tamara Marie Johnson

-

November 26, 2018

0

From A as in Älpler Magronen to Z as in Zürigschnätzlets

Traditional Swiss cuisine varies from region to region. In today’s globalized world, however, many once local dishes have become popular throughout the country.

A country of just under 16 square miles, Switzerland is half the size of South Carolina. Nonetheless, this tiny nation is divided into four linguistic regions: a German-speaking, a French-speaking, an Italian-speaking, and a Romansh-speaking part, from largest to smallest.

Influenced by neighboring Germany, Austria, Liechtenstein, Italy, and France, each region has its own culinary specialties. In addition, Switzerland’s local cuisines are strongly connected to the mountainous landscape and the historical ability or inability to grow certain crops.

Traditional Swiss Dishes

In this post, I want to introduce you to seven traditional Swiss dishes that, in recent times, have become popular throughout the country.

Traditional mswiss dishes: Älpler Magronen — Most stores in Switzerland carry readymade, microwavable versions of these dishes.
SOURCE: Tamara Marie Johnson

Älpler Magronen

Älpler Magronen is the Swiss version of macaroni and cheese. Depending on the region, it can be made with potatoes, bacon bits, and other ingredients, too. The Swiss serve Älpler Magronen with applesauce or apple slices. If you want wine with your meal, opt for a Merlot or a Rioja.

Ready to try it? Get the free recipe at myswitzerland.com.

Birchermüesli

Birchermüesli is a lot like oatmeal. Its basic ingredients are oats, water, milk, and grated apples. Depending on the region and the season, Birchermüesli can contain a number of other grains and fruits, nuts, and spices. This dish sounds like a healthy breakfast or snack but the Swiss actually eat it for lunch and dinner, too.

Ready to try it? Get the free recipe at myswitzerland.com.

Gerstensuppe

The main ingredients in Gerstensuppe or ‘barley soup’ are pearled barley, dry-cured beef, and the vegetables typically found in soup such as carrots and celery. Gerstensuppe originates in the Grisons, the largest and easternmost canton (or state) of Switzerland. This region is famous for its dry-cured meat, e.g. Coppa (pork neck). Gerstensuppe is served with bread. If you want wine with your meal, opt for a medium-bodied Chardonnay or Pinot Noir.

Ready to try it? Get the free recipe at myswitzerland.com.

Fondue

What comes to mind when you think of fondue? Cheese, right? In Switzerland, however, there are two other variations: fondue chinoise with meat and Schoggifondue with chocolate. But no matter which one you choose, fondue is always a pot of hot liquid that you stick a long, slender fork of something into: bread into cheese, meat into bouillon, fruit into chocolate.

Ready to try it? Get the free recipe at about.ch.

Raclette

Raclette is another cheese-based dish: the Swiss cut blocks of semi-hard cheese into quarter-inch slices and slide them into special raclette ovens placed in the middle of the dining table. Once melted, the cheese is scraped off of the pans and served with potatoes, pickles, pearl onions, and spices such as paprika and nutmeg. If you want wine with your meal, opt for a fruity, fresh rosé.

Ready to try it? Get the free recipe at valais-terroir.ch.

Rösti

Rösti is the Swiss version of hashbrowns. Depending on the region, the fried potato dish is served with eggs, melted cheese, bacon strips, creamy mushroom sauce, onion sauce, or pork links. If you want wine with your meal, opt for a full-bodied cabernet sauvignon.

Ready to try it? Get the free recipe at myswitzerland.com.

Zürigschnätzlets

Zürigschnätzlets is veal ragout served with basic Rösti. Loosely translated, the name is Swiss German for ‘meat cut into strips the Zurich way.’ However, nobody knows which region the dish comes from originally. If you want wine with your meal, opt for a full-bodied negroamaro.

Ready to try it? Get the free recipe at myswitzerland.com.

Banana Shoot Khaar

Red Lentil with Elephant Apple

Duck with white pumpkin

Pigeon meat with banana flower

Tangy fish curry

Mustard greens with bamboo shoot

Spit-baked fish with cane shoot

Poppy seeds parcels

Finger millet kheer

Assorted pithas (sweets)

Malawian Delicacies

Chambo with nsima

Kachumbari

Kholowa

Nsima

Kondowole

Phala la Mgaiwa

Chikondamoyo

Mkhwani

Thobwa

Zitumbuwa

1. JOLLOF RICE

2 AMALA AND EWEDU

3 OKRA SOUP

4 NKWOBI

5 BITTERLEAF SOUP

6 AFANG SOUP

7 PORRIDGE

8 PEPPER SOUP

9 EGUSI SOUP

10 RICE AND STEW

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Street Foods of Pakistan

Gol Gappay

Dahi bhallay

Chana chaat

Samosa

Pakora

Roll Paratha

Bun Kabab

Jalebi

Falooda

Makai (bhutta)

Chicken Tikka

Swiss street food in winter

Top ten Pakistani cuisines that you should look forward to when visiting Pakistan.

Halwa Poori:

Paaye:

Biryani and Pulao

Peshawari Chappli Kabab:

Haleem:

Sajji

Lassi

Chicken karahi/Mutton Karahi

Sarsoun ka Saag

Kashmiri tea

Traditional Swiss Dishes

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