Name: Peruvian coriander rice Eaten in: Peru (duh!) I am notorious for shunning multi-steps recipes because in my experience, the results have often failed to justify all the extra effort. Nevertheless, when I decided to make this peruvian rice recipe, I put my heart to the task and it changed me. This was simply the… Continue reading Peruvian, pisco, parsley and coriander rice
Light soup in name, color and texture
Name: Sauce claire/Light soup Eaten in: West Africa Category: Traditional Does the light soup get its name from its color or the fact that it is indeed a lighter soup compared to the other West African soup and stews? When looking at its name in French, sauce claire, it does seem like the light… Continue reading Light soup in name, color and texture
Pork colombo, a classic from Martinique
Name: Pork Colombo Eaten in: Martinique Category: Traditional If you are wondering where the Colombo from the name of the recipe comes from, it’s not from the famous detective in the series (Columbo turned into Colombo in French), but rather from
Colombo powder, or your new secret weapon
Name: Colombo powder (Poudre de colombo) Eaten in: Martinique, Guadeloupe Category: Traditional You can find all sorts of spices in NYC stores, Zataar, curry powder, harissa, but I had never even seen the name Colombo powder before I first decided to make it. Talk about stretching one’s comfort zone.