Articles Archive for February 2010
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Côte d’Ivoire has often been in the news lately because of vehement political differences between the parties – so vehement, in fact, that some of the clashes caused fatalities – which really is nothing new …
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Abidjan is set astride a lagoon and today is home to about 2,7 million people – it’s a modern city with French as the common language for doing business although most people can speak or, …
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More than half of the world’s plantains grow between the coast of West Africa and the Zaire basin which is probably why these snacks are so popular in the Ivory Coast. For those of you …
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This slow-cooked chicken stew is a popular dish in the Cote d’Ivoire, where the less-than-tender poultry benefits from the long cooking time – it is sometimes prepared by wrapping the ingredients in banana leaf packets …
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The food of the South is a fusion of cultures and eras that evolved and adapted – and still does – to circumstance and situation like few other cuisines do. The food of the Native …
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These delicious pancakes are traditionally eaten with maple syrup and crispy bacon and but cream cheese with smoked salmon, mackerel or spicy sausages are also delicious and often served these days. The southerners consider buttermilk …
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Key lime pie is made from fresh key lime juice, egg yolks and sweetened condensed milk baked in a pie crust and topped with meringue. It’s made only with the small key limes growing throughout …
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It was the marshy, rice-growing plantations that first marked South Carolina’s place on the southern menu – the region with it’s sandy soil and long growing seasons was ideal for growing rice and with rich …
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Lebanon is, literally, as old as the hills – and almost since the beginning of man, humans have been drawn to this mountainous region – be it for protection from others or be it that …
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In some parts of Lebanon, baba ghanoush is served as an appetizer and in others, countries like Lebanon, for example, it’s usually served as a salad or a side dish. Made with roasted, peeled and …
