Malta
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Prepare the sauce separately in a large, low pan by lightly frying the onion and some garlic, then the minced meat, liver, bacon, carrots and peas. When all has browned ...
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- Author Karmenu Vella, European Commissioner for Maritime Affairs and Fisheries.
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This recipe was kindly contributed by the EU Delegation to Togo. Ambassador Cristina Martins Barreira took the opportunity to invite the Togolese Minister of Culture for dinner.
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Traditional Weekend Lunch
The recipe constitutes key components of a weekend lunch in Lesotho; usually reserved for guests (or for one’s parents).
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Prepare the sauce separately in a large, low pan by lightly frying the onion and some garlic, then the minced meat, liver, bacon, carrots and peas. When all has browned ...
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