Growing up, my mother’s love for cooking and exploring many different meals from different cultures all over the globe heavily influenced the way I approach cooking and eating now. Whether it was the flavoursome Filipino Adobo or creamy Italian risotto, or even the juicy Lebanese wraps — she always had something new to bring toContinue reading “Cassava Leaf Stew”
What plant is toxic eaten raw, but highly nutritious when cooked? Cassava. Cassava, a woody shrub originally from Brazil but contributing to a substantial amount of calorie intake in Africa, Asia and Latin America, is one of the most efficient producers of carbohydrates and energy among all food crops. This recipe looks at the friedContinue reading “Fried Cassava Root – Quick!”
A smooth and ashy-pink sauce that is made from raw groundnuts — a traditional Uganda special.
Hummus spread has always been a popular staple part of Lebanese diet — whether it’s on the side of our lahme meshweye (goat meat kebabs) on Eid, or at the dinner table, or even in our pita bread sandwiches. Similar to Foul Mudammas, the origins of Hummus can be traced back to Ancient Egypt. TraditionallyContinue reading “Traditional Lebanese Hummus”
This recipe is one my father taught me, and is a salad that would make a frequent appearance on our dinner table growing up. Chopped/sliced fresh avocado dressed in lemon juice and olive oil dressing with just a pinch of salt and sometimes, garlic. As a kid I honestly hated eating raw avocado so thisContinue reading “Avocado with Lemon-Olive Oil Dressing”
This recipe is an extremely special one for me, as it is one that has run in the family for a multitude of generations. With a unique twist of Lebanese shish tawouk spices, topped with tomato sauce and garlic, these wings are definitely one of a kind. I love to have them with a sideContinue reading “Mama’s Chicken Wings”
Foul, pronounced “fuul”, is a popular breakfast in Lebanon and one of my favorites! This meal takes me back all the way to my visits to Lebanon in the summers as a kid, and Sunday morning breakfast with my parents. Ahhh. Also, just like many middle-eastern traditional recipes, it is absolutely bursting with garlic freshness.Continue reading “Mudammas Foul”
I think this is the recipe I have made the most, mainly because it’s so easy to put together and yields so much flavor. I remember the first time I took a bite of this absolute creamy heaven was one summer evening on Ramadan, when my aunt blessed us with a touch of her cooking.Continue reading “Steak with Cream of Mushroom Sauce”