Articles Archive for January 2010
Share
Chimichurri is a typical Argentinian green sauce (there’s a red version as well) that’s used both as a marinade or as an accompaniment for barbecued or grilled meat. Legend has it that the sauce was …
Share
Whilst smoking is not tolerated here at JFN there’s no point in sticking one’s head under the sand and pretend that nobody smokes. We are all well aware of the dangers of smoking and we …
Share
How to make a vinaigrette and dress a salad – Gordon Ramsay
Share
Senegal has been inhabited since the pre-historic times era but, in order to understand this African country and it’s food, we need to look at the western part of the continent as whole as briefly …
Share
It’s freezing in the north and in the greater part of the south, it’s been very hot – this dish is just perfect because it can be served either hot or cold. This classic soup …
Share
Mafé is a very popular Senegalese dish – in fact, it’s popular all over West Africa and variations of the dish can be found in Gambia, Mali and the Ivory Coast. When looking at the …
Share
Senegal is a semitropical country and is a warm and sunny country that can also be downright hot at times. The women wear exquisite colourful fabrics and the traditional headgear and upright bearing of the …
Share
Fourteen thousand years ago, shortly after the last ice age, humans started to arrive in the beautiful country we know today as Scotland and they lived there quite happily and very successfully throughout the Stone, …
Share
The first gatherings to celebrate the life and works of Robert Burns were held by a group of his friends on the anniversary of his death on 21 July. In the early 1800s the first …
Share
Haggis is the national dish of Scotland, in part, thanks to Robert Burns and the poem he wrote in 1787, Address to a Haggis. The dish is traditionally served with mashed yellow turnips and potatoes …
