Gaeng Massaman (massaman curry) comes from Thailand, unique among the varieties of Thai curries we are all familiar with. What makes this dish unique is the spice mix which consists of ingredients like cloves, cinnamon, cardamom, mace, and nutmeg, none of them native to Thailand. Historically, gaeng massaman was introduced to Thailand by traders from …
Fabada Asturiana is a rich pork and beans stew from the Asturias region of northern Spain. Asturias is a rugged mountainous region, and like most mountain food, fabada asturiana is simple and hearty. Traditionally, the type of beans used for this stew is fabes de la granja – beans of the farm. As it is …
Étouffée (pronounced ay-too-fay) is a popular dish in the Creole cuisine of Luisiana and especially New Orleans. Creole cuisine combines European, African and native American traditions and is one of the distinctive styles of cooking in the United States. The word étouffée means ‘smothered’ in French. Smothering is a process of cooking anything in its …
Dongnae Pajeon (Korean scallion seafood pancakes) has its origin in the Dongnae region of Korea. Legend has it that the residents threw scallions that grew abundantly in the region, at the retreating Japanese army. Dongnae pajeon was created to honor that victory. And the dish was presented at the king’s table. Scallion seafood pancakes must …
Caldereta is a delicious meat stew from Philippines, with a medley of vegetables slow cooked to perfection. The dish got its name from the word ‘cauldron’ (caldero in Spanish), the pot in which the dish was cooked. Cooked on special occasions and holidays, it will add color to any table. I used a mix of …
Fish soup, anyone? Likely, you may not get many responses to that. Change the name to Bouillabaisse and it becomes an inviting dish with all the allure of French cuisine! So much for the power of words! For that is what bouillabaisse is. A basic broth with vegetables and seafood. The name is composed of …
Avial comes from Kerala, the state located on the western coastline of India, historically known as the Malabar coast. A vegetarian dish, it is made of a mixture of vegetables with coconut, green chilies and yogurt. It is an essential part of ‘Sadya’ (https://en.wikipedia.org/wiki/Sadya) the traditional feast served for festivals and celebrations. Origin stories variously …
This is my first experience with the Blogging from A to Z Challenge. When my friend Molly (of Molly’s Canopy) mentioned the challenge, I was intrigued and here I am, ready to jump in! As Pepper Route is food-focused, the A to Z blog posts will all be about food… recipes, ingredients, a bit of …