Muy  Bastas
Archive | maiatza, 2013

La cocina de la agüela

Armenia, Tolma (Roll of Beef and Rice Wrapped into Grape Leaves)

Haiti (Lambi in Creole Sauce)

Malawi, Finkubala (Caterpillar in Tomato Sauce)

Morocco, Bat Bot (Berber Bread Baked in a Pan)

Italy (Swiss Chard and Ricotta Ravioli with Meat Sauce)

Philippines, Kinunot (Shark in Coconut Soup)

Cayman Islands (Honduran Iguana with Rice and Beans)

Lebanon, Mjadara (Rice and Lentils Cream)

China, Hui Guo Rou (Twice-Cooked Pork with Vegetables)

India (Chicken Vindaloo)

Latvia, Silke €“(Herring with Potatoes and Cottage Cheese)

Zimbabwe, Sadza (White Maize Flour and Pumpkin Leaves Cooked in Peanut Butter)

Brazil (Fejoada Light)

Algeria (Chicken and Vegetables CuosCous)

Sweden, Inkokt Lax – (Poached Cold Salmon and Vegetables)

Turkey, Karniyarik (Stuffed Aubergines With Meat and Vegetables)

Canada (Bison Under the Midnight Sun)

Bolivia, Queso Humacha (Vegetables and Fresh Cheese Soup)

Kenya, Mboga and Orgali (White Corn Polenta With Vegetables and Goat)

Argentina, Asado Criollo (Mixed Meats Barbecue)

Egypt, Kuoshry (Pasta, Rice and Legumes Pie)

Thailand, Kai Yat Sai (Stuffed Omelette)

Spain, Asadura de Cordero Lecca con Arroz (Milk-Fed Lamb Offal with Rice)

Ethiopia (Enjera with Churry and Vegetables)

Georgia, Khinkali (Pork and Beef Dumplings)

Iceland, Kjotsùpa (Lamb and Vegetables Soup)

Norway, Kjottsuppe (Icelandic Bull Meat and Vegetables Soup)

Zanzibar, Wali, Mchuzina Mbogamboga (Rice, Fish and Vegetables in Green Mango Sauce)