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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Rice and Meat Broth
In Djibouti this dish is appreciated for its generosity. When you cook for 2, there is actually enough for 4. This recipe was kindly contributed by the EU Delegation to ...
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Widjila
Widjila are a specialty of the Timbuktu region in northern Mali. They are steamed buns, paired here with an aromatically spiced sauce called Al Marga Mafé.
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Saka Saka
National dish “par excellence”, the saka-saka, also known as “pondu” or “ntoba” features in all celebrations in the Republic of the Congo. There are about ten different variations, all equally ...
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