Posts Tagged ‘typical’

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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Spanish Tomato Toast

In Healthy Foods, Spain on October 11, 2009 at 10:45 pm

Photo by Purple CloudThe Spaniards are quite an eccentric bunch of people, when it comes to food. Eating, to them, is a way of life. An everyday meal always has to consist of 3 courses (sometimes 4) – from the starter, to main course and dessert. There’s no rush, and you should always savor it.

Undoubtedly, that’s what I love about living here. Food has to be perfect, even for breakfast.

Begin your crash course in Spanish culinary by dipping your hands into the first meal of the day.

The tostadas con tomates (tomato toast) is a typical Andalusian breakfast that is simple and healthy. Ever since I’ve moved to Andalusia, it’s been my energy-providing meal every single morning.

A toasted slice of baguette garnished with generous portions of olive oil and tomato pulp, it’s as simple as life can be.

Coupled with a glass of orange juice, it sure is a vibrant and energetic way of kick starting my day. Buen Provecho!

Here’s my recipe to make tostada de tomate (2 portions):

-4 thin slices of baguette bread
-4 ripe red tomatoes cut in half
-Extra-virgin olive oil
-Small bowl of coarse salt

1. Toast the baguette lightly in the oven.
2. Once the bread is toasted, rub the cut side of the tomato over the bread, pressing firmly to push the pulp into the bread; discard the skins and remaining pulp.
4. Drizzle olive oil over the bread and tomatoes; sprinkle with salt. Voila!

Photo by Flopper