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Africa

Poulet Yassa (Chicken with Lemon and Onion Sauce) / Senegal

By T_Nagata Leave a Comment

pouletyassa

This is a fusion of Senegalese, Muslim and French cultures. If you like rice, chicken, onions, or mustard, you must try this dish.

Filed Under: Senegal Tagged With: Chicken, Main Course, Rice, Sauce

Ojja (Shakshuka) / Tunisia

By T_Nagata Leave a Comment

ojja

Have you ever heard of Shakshuka, better known as Israeli food? It is widely believed that Shakshuka was born in Tunisia. In Tunisia, they call it Ojja. I made Ojja using a Tunisian recipe.

Filed Under: Tunisia Tagged With: Breakfast, Egg, Tomato, Vegetables

Kedjenou (Chicken and Vegetable Stew Without Using Water) / Côte d’Ivoire

By T_Nagata Leave a Comment

kedjenou

This is traditional no-water cooking, which has its roots in the tagine pot. You put the ingredients in the pot, cover it, turn on the heat, and after a while, turn off the heat. That’s all it takes to make a delicious dish.

Filed Under: Côte d'Ivoire Tagged With: Chicken, Main Course, Rice, Tomato

Daube de poulet (African French-Style Curry) / Mauritius

By T_Nagata Leave a Comment

This is an African curry. It was created by immigrants from all over the world who added various ingredients to the beef stew brought by the French.

Filed Under: Mauritius Tagged With: Chicken, Main Course, Rice, Tomato

Chicken with Coffee Sauce / Sao Tome and Principe

By T_Nagata 2 Comments

This is a dish made with chicken and coffee. Portugal and Brazil are involved. I was apprehensive before I ate it, but it was surprisingly good. Personally, chilli is a must.

Filed Under: Saotome and principe Tagged With: Chicken, Main Course, Rice

Tajine (Original Anhydrous Cooking) / Morocco

By T_Nagata Leave a Comment

Tajine

As far as I’ve been able to find out, this is the original waterless cooking. It was influenced by Islam and became widely known due to the French influence. I used a recipe from someone who holds cooking classes in Morocco. It’s easy to make and very tasty. I think if similar cooking methods are practiced by many people unconsciously.

Filed Under: Morocco Tagged With: Chicken, Main Course, Soups or Stew

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About

This site posts local recipes from around the world, or recipe with some adjustments of mine to it.

I’ve also included the history of each dish, so you can enjoy it along with the local recipes.

I hope that this site will help you feel like you are traveling abroad while at home.

And, I would be happy to receive ratings and comments that are placed on each post.

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★I’ve written “laurel leaves” in some recipes. I think the name is different in different countries. In some countries it means “bay leaves”.

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Asia…undecided

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6/21=Nasi goreng / Indonesia

5/7 = Bicol Express / Philippines

5/3 = Adobo / Philippines

3/5 = Chang Ying Tou / Taiwan

3/4 = Oyakodon / Japan

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The Roman Pasta

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    Italy/Cacio e pepe
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    Italy/Pasta alla gricia
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    Italy/Amatriciana
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    Italy/Spaghetti alla carbonara

The spread of Islamic cuisine

  • jujehkababtabei
    Jujeh kabab / Iran
  • Tajine
    Tajine / Morocco
  • kedjenou
    Kedjenou / Côte d’Ivoire
  • poulet yassa
    Poulet yassa / Senegal

Creamy dishes

  • waterzooi
    Waterzooi / Belgium
  • estrogonofedefrango
    Estrogonofe de frango (Brazilian version of Beef Stroganoff) / Brazil
  • salsacaruso
    Salsa caruso / Uruguay

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