< > Ethnic food from all over the world

This is one of the only blogs where you will find a variety of ethnic cuisines

 

how north indians describe south indian food:

meenandmemes:

"omg i love south indian food, dosa and sambar forever"

ooh look a dosa!

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omg another dosa!

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even more dosa!!

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i love dosa so much!!!

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bhgfood:

Cuban Club: Ham, pork, Swiss cheese, pickles, and tangy mustard are packed between sourdough bread. 

bhgfood:

Cuban Club: Ham, pork, Swiss cheese, pickles, and tangy mustard are packed between sourdough bread. 

bottomhouse:

West Indian Style Macaroni Pie! 


With an ordinary box of macaroni and cheese, you can jazz it up with garlic, mustard, scotch bonnet peppers, pimento peppers (sweet red pepper) and fresh parsley, to make it West Indian Style. Cook on a stove top according to the box directions and add ingredients when making the sauce. Topped with dried parsley, touch of paprika for colour and grated mozzarella, then melted to perfection in the oven at 350F.   

LAMB PELAU (Trinidad Version)

hungry-belly-recipes:

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Pelau is a stew from Trinidad made with either beef,chicken or Lamb. The unique flavor comes from searing the meat in caramelized sugar then simmering with rice, coconut milk (optional), and pigeon peas. 

RECIPE

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allwestindianeverything:

Pepperpot is an Amerindian-derived dish popular in Guyana. It is traditionally served at Christmas and other special events and is also Guyana’s national dish.[citation needed]

Pepperpot is a stewed meat dish, strongly flavoured with cinnamon, cassareep (a special sauce made from the cassava root) and other basic ingredients, including Caribbean hot peppers. Beef, pork, and mutton are the most popular meats used, though some have been known to use chicken. Pepperpot is popularly served with a dense Guyanese style home made or home style bread though like most food it can be eaten however one chooses; be it rice, or roti, though it is not the popular norm.

This dish is usually reserved for special occasions because it needs to cook for several hours, and mostly eaten on Christmas Day (like turkey in North America), or during the Christmas holiday season. Like the original Amerindian version it is usually made in a large pot and can be reheated and eaten over several days because the Cassareep starts preserving the meat.[citation needed] Versions of the dish are also served in several other countries in the Caribbean, including Trinidad and Tobago, Grenada St. Vincent, and Barbados.

via (wikipedia)

Images and recipe taken from: http://www.inner-gourmet.com/2010/12/pepperpot-on-christmas-morning.html