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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Green Gazpacho, Miyan Taushé soup, and Hibiscus Refresher
Green Gazpacho is a cold soup prepared with cheap, locally sourced vegetables and herbs. It is the brainchild of the EU Ambassador to Nigeria, Ketil Karlsen. He serves the soup ...
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Pašticada
“I was born in Mimice, a small village in Dalmatia, and therefore it is no surprise that I would like share with you the most famous Dalmatian recipe. Even though ...
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Seswaa
Seswaa is a Botswanan dish made of beef or goat meat. It is served at weddings, funerals, and other celebrations. Seswaa is traditionally cooked in a large cast iron pot ...
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Do you wish to be a part of our cooking community? No matter your cooking skills – we would love for you to join our challenge! All you have to do is register and send us your recipe. That’s it! Not only will your recipe be published, but the highest-rated recipe will also be shared on our social media channels!
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