French Guinea is a dependent territory of France and has wide availability of fine French gastronomies include French wine. As it is located in the South American continent, Chilean or Argentinean wine is also popular.
The word “Parbo” has two meanings. One is a shortened nickname of Paramaribo, the capital of Suriname, and The other is the name of a famous Surinamese beer. Parbo beer is the number one sold beer in Suriname.
Literally, “Perro” and “Caliente” are the word for “hot” and “dog”. Hot dogs are also popular in Latin America include Venezuela. Cooked sausage is usually served in a long roll.
Roti is extremely a thin flat bread and usually served folded like a handkerchief. The roti is commonly serve with a spicy curry on the side as dipping sauce.
Thimpu is a somewhat spicy lamb stew with yellow sauce and potatoes. In Bolivia, Aji amarillo (Aji means chili pepper and “amarillo” means yellow) gives a yellow color.
Cau Cau is a traditional Peruvian dish that is most commonly served along side rice. Strips of pre-cooked tripe are cooked together with onions, yellow Peruvian chilies (aji amarillo), garlic and chunks of potatoes.
Arepas are delicious corn griddle cakes popular in Colombia and Venezuela. These simple, satisfying corn cakes are delicious with butter or cream cheese for breakfast, or as an accompaniment to any meal.
The most-well known beverage that Paraguayan consume is Mate. To prepare it, place the yerba in a cup, then pour hot water and drink through a straw (bombilla). Terere is similar to mate but prepared with cold water.
While Ceviche (marinated raw seafood) is the best known Peruvian fish dish, there are lots of another fish dishes such as Trucha (English:Trout) and Pejerrey. You can expect to find a fried or baked fresh water fish. Here I post a dish include baked Trucha, boiled potatoes(Papa) and freeze-dried potato(Chuño).
Gastronomía de Japón, Japanese cuisine, which include ingredients such as rice, soy sauce, miso (red bean paste), as well as its indigenous rice wine sake have taken hold and become widespread as a popular style. Here I post “Sukiyaki” which is very famous Japanese traditional beef pot with soy sauce.
One of examples of Chilean cuisine in general include Charquicán, a Chilean dried beef stew. Although Charqui or Charque is a main ingredient traditionally, today fresh grind beef or horse meat can be also used. It seems easy to prepare with a lot of ingredients such as potato, onion, corn, green leaf, bean or pumpkin.
Allulla (Hallulla), a semi-hard round bread, is pronounced “ayuya”. In Chile, it is most commonly eaten as or with breakfast. So much fun to eat it with Manjar (pronouced “manhar”) which is Chilean caramel toast topping. Manjar is also known as “dulce de leche” in Argentine.
Popcorn is a typical accompaniment and often consumed with main dish in the region such as Ecuador, Peru and Chile. The ecuadorian spanish name for popcorn is “Canguil”.
Chupe, which is nourishing soup or stew usually thickened by potatoes or rice, is enjoyed throughout South America include Peru, Chile, Ecuador and Bolivia. Thanks to its long coast line in Peru, Sea food is often made into Chupe. Here I post “Chupe de pescado” (Chupe with fish). “Chupe de camarones” (Chupe with shrimp) is another well-known dish.
Pachamanca is that traditional dish of Peru cooked in the earthen oven known as a huatia. It is often served in official and public events. among Peruvians, serving Pachamanca is a gesture of hospitality. Typical ingredients include Cuy(guinea pig), chicken, pork, yuca(cassava), maize, potatoes, beans.
Chimichurri is most popular harbal sauce which is usually accompanied with meat dishes such as asado in Urguay and Argentina. Ingredientes include oregano, parsley, chili pepper, garlic, salt, vinegar, oil, etc. It goes very well with grilled meat.
What can be called Argentine cuisine is epitomized by the use of meat. Asado or parrillada, a real national dish in Argentina, are the standard terms for barbecue. The former means ‘grill barbecue’ and the latter is ‘grill barbecue on the grill’. Beef is mostly used.
Traditionally, pepperpot is prepared at Christmas as it is real Guyanese national dish. ‘Cassareep’, a black liquid of cassava root, gives black color and some spices give nice flavor. Meat is well simmerd with it. Don’t confuse Guyanese Pepperpot with the Pepperpot of Jamaica and other Caribbean islands. It won’t be Guyanese one unless it is made with cassareep. In traditional way of serving this would be with Cassava bread.
In Guyana, many elements of foods are inspired by Chinese cooking. Choumein, stir fried noodle, is popular dish in addition to their local meal. It is made with noodle (often yellow and bold), soy sauce, some vegetable, etc.