
Guinea Bissau
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This recipe was kindly contributed by the EU Delegation to Guinea-Bissau. It was selected and prepared by the graduates of a Traditional Culinary course under the project “Promotion of the ...
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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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