Belgium
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The French word “carbonnade” comes from “charbon” (charcoal) as this dish used to be slow-cooked on charcoal embers. It is a cousin of the “Boeuf Bourguignon” which is prepared with ...
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- Author “Brusseleir” Master Chef Albert Verdeyen
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Other recipes
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Cassava Leaves in Palava Sauce
You can hardly find a Sierra Leonean who doesn’t love this dish, made with cassava leaves, rich in Vitamins B and C. In preparation for cooking, the leaves are washed, ...
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Kukeseenekaste (Chanterelle Sauce)
“Summer in Estonia is unimaginable without picking wild mushrooms. Every family has their own secret places where to pick fresh chanterelle mushrooms – these places are guarded sacredly and information ...
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Bobotie
One of South Africa’s favourite dishes is bobotie. It is a kind of beef casserole that reportedly originates from a Dutch dish that was brought to the Cape Colony in ...
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