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.
Rice and curry is the king of Sri Lankan cuisine. There’s a slew of variations depending on what region of Sri Lanka you visit, but the structure is usually the same: spices tempered in hot oil before being combined with chicken, fish or other meat, and coconut milk – essential for the oh-so-delicious curry sauces. Combine with rice or roti, and you’re on to a surefire winner.
Ladakh translates as ‘Land of the high passes’, which, on arrival, feels rather appropriate.
Some people are lucky enough to get to travel the world for a living. Two such souls are chef and activist, Daniel Klein and filmmaker Mirra Fine. Collectively known as The Perennial Plate, the couple travel the world exploring the wonders, complexities and stories behind the ever more connected global food system.