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”