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African Spirit – The Food of Somalia, Part 1
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Wed, 1/09/10 – 14:14 | View Comments

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It’s Ramadan in Somalia at the moment, a time of peace, reflection and goodwill towards mankind; a time when Muslims all over the world should give up their bad habits in honour of their Creator. …

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Home » Archive by Month

Articles Archive for February 2010

African Spirit – The Food of Côte d’Ivoire
Tuesday, 23 Feb, 2010 – 20:36 | View Comments
African Spirit – The Food of Côte d’Ivoire

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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 but thats really nothing new in African …

Ivoirian Spiced Prawns
Tuesday, 23 Feb, 2010 – 20:34 | View Comments
Ivoirian Spiced Prawns

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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, …

Assiette of Plantains
Tuesday, 23 Feb, 2010 – 20:34 | View Comments
Assiette of Plantains

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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 …

Kedjenou
Tuesday, 23 Feb, 2010 – 20:33 | View Comments
Kedjenou

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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 …

USA, Part 1 – The Food of the South
Wednesday, 17 Feb, 2010 – 23:26 | View Comments
USA, Part 1 – The Food of the South

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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 …

Basically Buttermilk Pancakes
Wednesday, 17 Feb, 2010 – 23:25 | View Comments
Basically Buttermilk Pancakes

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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 …

Key Lime Pie
Wednesday, 17 Feb, 2010 – 23:25 | View Comments
Key Lime Pie

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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 …

Shrimp Purloo
Wednesday, 17 Feb, 2010 – 23:24 | View Comments
Shrimp Purloo

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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 …

Lebanon – The Food
Friday, 12 Feb, 2010 – 20:39 | View Comments
Lebanon – The Food

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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 …

Baba Ghanoush
Friday, 12 Feb, 2010 – 20:38 | View Comments
Baba Ghanoush

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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 …