Name: Larb pork Eaten in: Thailand Category: Traditional Whenever I had larb anything at at Thai restaurant, I wondered at how complicated it must be to make such a dish. It turns out I was completely wrong. What makes the larb is the combination of lime, mint, fish sauce
Author: Tropical Foodies
Poulet roussi, Martinique-style super chicken stew
Name: Poulet roussi Eaten in: Martinique Category: Traditional This is a recipe that I will be making over and over again. It is stew-like, but on the light side and delightful in the mixture of flavors and textures. As the ingredients melt and cook together, they bind together to give the chicken a… Continue reading Poulet roussi, Martinique-style super chicken stew
How I won the battle of Ablo
Name: Ablo Eaten in: West Africa Category: Traditional I decided that I was going to make ablo, and ablo I was going to make. They are traditional corn and rice flour dumplings that are made and sold by women on street corners in Côte d’Ivoire. If you have a good ablo supplier
Sauce feuille, togolese spinach stew
Name: Sauce feuille Eaten in: Togo/West Africa Category: Traditional There are different types of “sauce feuille” in West Africa. The leaf stew, as the literal translation goes, is typically made of sweet potato or cassava leaves, but it is sometimes made with spinach,