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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Beef Tibs
The basis of Ethiopian food is injera, a spongy sour- dough flatbread made of teff, served with a variety of toppings. It is mostly made at home in a pan, ...
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Gromperekichelcher (Potato Pancakes)
This recipe was kindly contributed by the Embassy of the Grand Duchy of Luxembourg in Ethiopia. Source: visitluxembourg.com.
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Sirovi Štruklji (Cheese Dumplings)
This recipe was kindly contributed by the former Ambassador of Slovenia to Ethiopia and the African Union, Matjaž Šinkovec, and his spouse Magdalena. In Magdalena’s words: “the translation of the ...
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