Posts Tagged ‘meat’

East African Local Dish

In Grill, Tanzania on November 26, 2009 at 9:51 pm


Nyama Choma – crispy fatty meat roasted to a perfect combination and seasoned with sassy curry flavour.

In Swahili, it literally means “grilled meat”. Using curry powder to marinate the meat, its wobbly fats are further flavored with a sizzling taste.

Back in those days as a volunteer in Bomang’ombe,  Tanzania, I would spend Friday evenings with my local friends munching on Nyama Choma, coupled with ice cold Serengeti beer. They would bring us to the best in town, where the beef was roasted just before we arrived.


Nyama Choma is usually eaten with ugali, boiled cornmeal mush,  the primary staple of the entire Sub-Saharan African continent. Ugali is eaten with almost every other thing, especially soup, stew or sauce, or other dishes with sauce or gravy. As a side dish, ugali is served in a big bowl that everyone eats from.


Where to find it:

Nyama Choma is not available everywhere, and you need to know which ones are good. Always ask a local – they’ll always know the best. Remember to order in advance before you go.


Top 5 Foods to Try in the Philippines

In Exotic Foods, The Philippines on November 6, 2009 at 1:46 pm

Honestly, can you name any typically Filipino dish? Why does the mention of Asian food only brings to mind Kong Bao Chicken, Chinese Fried Rice and Pad Thai?

Filipino dishes have been under the shadows of its Asian cousins for way too long. Thanks to Anthony Bourdain, they are gaining some well-deserved attention of their own these days.

Barbecued meat - Photo by petitochips.

The Philippines undoubtedly has the best barbecued street food and satiable meat. At every corner of the Philippines, you will find locals gathered around a barbecue grill, enjoying skewered meat with a San Miguel beer in hand. These are 5 of the best Filipino foods to dip your hands in to taste culture at its best.

1. Isaw Manok

One of the most popular local favs is the unique Isaw Manok (grilled chicken intestines on a skewer)- grilled to crispy perfection and glazed with sweet and spicy sauce. Besides the Isaw, there are many other barbecued organs you can choose from – chicken gizzards, liver and goose tongue. They might sound exotic, but give it go and you’ll find them better than any other grilled foods around.

Isaw Manok

2. Tapsilog

A typical Filipino breakfast, this platter is made up of rice with dried cured meat and a fried egg cooked sunnyside up. Simple as it is,  the Filipinos can’t live without it. Despite its huge portion, especially for a breakfast, you’ll be asking for more.

Tapsilog - Photo by Miggy

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Venetian Bites

In Italy, Quick & Easy on November 2, 2009 at 7:57 pm

Cichetti by the Calli

Eating Italian – pizzas, pastas and lasagnas. Few actually know that eating Venetian, however, is a trickier affair. Cichetti (pronounced as chee-ket-tee) is Venice’s answer to tapas – small portions of appetizing snacks that tickle your taste buds seductively.

Cichetti usually comes in an assortment of cubed octopus, small sarde in saór (fried sardines) and marinated anchovies. The result: a rare flavour of fresh lemony seafood in its simplicity. It literally tastes of Venice.

Where to Find the Best:  There are tons of restaurants in Venice that serve up tantalizing cichetti. Cantine del Vino gia Schiavi in the Dorsoduro district reinvents cichetti. Slurp your ombra (small glass of wine) while biting on these petite canapes on one of those slow and lazy Sunday afternoons. Oh, it gets crowded on some days. Fret not, bring the feast onto the staccato footsteps – watch as a gondola slowly rows by. Or why not turn your feast into a picnic and munch your cichetti onboard a Venice gondola ride?

While some cantines serve up seafood cichetti,  small palates of cheese or cured meat also dominate their menus. With luck, you might be chancing upon quality ham that could make you sit up and think.

What’s Next: After some quick bites, head out to Piazza San Marcos for some Spritz to wash down the oil. For most, the Venetian typical aperitif is drank before meals and serves to whet the apetite. It’s a potent concoction of carbonated water, white wine, lemon or olive and usually Campari.

There’s no harm in having the aperitif after meals, though an Italian would probably give you a disapproving look. Who cares, as long as you’re in Venice?