In South-East Asia, the process of steaming a curry in banana leaves is referred to as mok, amok or ho mok. Classic ingredients include thick coconut cream and galangal (similar to ginger), with a whole heap of other deliciousness added.
Perhaps not quite so well regarded in the international ‘foodie’ community as some of its European neighbours, Turkey holds it’s own when it comes to delicious stuff to gorge on.
Popular in coastal regions of the Americas, ceviche is essentially raw fish cured in lemon or lime juice. It’s usually spiced with some kind of chilli and toppings such as onions, salt and cilantro aren’t uncommon. It goes rather splendidly with side dishes such as corn, avocado, plantain and sweet potato. Yummo.
Considered the national soup of Morocco, harira is a fragrant dish that’s traditionally consumed as the first meal for breaking the Ramadan fast. It’s believed to be of Berber origin, and Intrepid’s friends on the ground in Morocco have provided the below recipe. Splendid.
Soup gets a bad rap. Some people consider anything in liquid form a pathetic excuse for a meal. We wholeheartedly disagree, and we think you might too once you’ve had a little look at this list.
What is it that’s so irresistible about a dumpling? Putting aside the fact they’ve got the cutest name of all the food groups, dumplings seem to be inherently delicious on a molecular level.