Pie is indispensable food in the UK related countries. From chicken pie to meat pie, there’s a pie to suit many tastes.
“Tajine” is a sort of stew from Morocco and is both the name of the dish and of the particularly shaped pot. Essentially, a Tajine is a stew that can feature any number of vegetables with an any meat that is slowly cooked in a sauce. Popular ingredients include chicken, mutton, chickpea, carrot, onion and olives.
Even though Kentucky is not exist in Tonga, Tongan call fried chikens as “Kentucky” or “Kenitaki” in Tongan.
“Cà ri” is the Vietnamese term for curry stew. Vietnam has a long history of trading with India dating back to the second century. Indian spices and curries may have been in Vietnam since then. Here I post “Cà ri gà” (literally “Curry chicken”), a popular version of Vietnamese curry made with chicken, carrots, sweet potatoes in a coconut milk sauce and mix of savory spices.
Bunya is the way for cooking in an earth oven with hot rocks. A fire is made and stones are placed in the fire. The meal (pork, chicken, taro, bananas etc) and coconut milk are wrapped with banana leaf and placed on well established embers and hot stones, then slow cooked for hours.
Pollo frito, just means “fried chicken”, is a very popular food in Panama.
Pelau is a one-pot dish consisting of rice, onions, chili pepper, meat or chicken, peas. They are all cooked with coconut milk and herbs. The process of browning the meat in sugar for pelau refers to a African tradition.
You will find the sweet and spicy flavors on most Caribbean islands. To prepare Jerked chicken (Jerk chicken), chicken meat is marinated with local spices mixture called “Jerk Seasoning” – gives an awesome flavor to meat. Then it is usually baked in oven or steel drum.
The word ‘moa’ means ‘chicken’ in many Polynesian languages. Moa has been baked in banana leaf in their traditional way. Today aluminium foil is also used for cooking.
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.
UAE foods reflect the influence of surrounding areas, such as the Yemeni influenced Mandi (مندي). That’s popular food in Arabian peninsula as well. Its oridin is considered as Hadhramaut as native and many other Yemeni cities. It’s lovable recipe with chicken or lamb, rice ,carrots and spices.
If there’s any food for which Jamaica is famous worldwide, it’s Jerk Chicken. The flavorful marinade – made with local spices mixture called “Jerk Seasoning” – gives an awesome flavor to meat. It is usually baked in oven or steel drum.
Philippines are famous for its unique culinary culture. Ruled by foreign cultures resulted in a blends of flavors with Philippine cuisine. Arroz cardo is the example. Arroz is the term for rice in Spanish, cardo is soup (chicken soup is common) as well. It is also similar with Chinese or Japanese congee (粥).
Belizian refers to eat much chicken than other diet of the animals. Stew chicken is considered Belizian national dish which contains, along with chicken, spices, tomato, oil and coconut milk in their traditional way. The oyster sauce used might be Chinese influenced and also popular dish.
An authentic delicious food. The ‘Masala’ means gravy sauce even it is generic term just for a spice or spices. Butter, cream and nuts paste give rich and thick taste. It is seasoned but neither too spicy nor too bland. Many Indian restaurants in Japan, Europa and other region lately feature this dish.
Charcoal‐grilled chicken is so common in Congo-Brazzaville that it came to be considered the core of national dish by some. ‘Poulet’ just means ‘Chicken’ (the former is French, the latter is English). Lots of street venders offer it.
Comorian language (Shikomori or Shimasiwa) is influenced both Arabic and Swahili. The term “Mabawa” means “Chicken wings” in both Comorian and Swahili. It’s the simplicity grilled over charcoal from side-street vendors.