PUBLISHED WORK
From this author
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Bulgarian Banitsa — Sirene Cheese and Filo Pastry Pie
Banitsa is a beloved Bulgarian baked pastry, often eaten at breakfast and celebrations. Layers or spirals of fine filo enclose a filling of salty…
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Bulgarian Tarator — Cold Cucumber and Yogurt Soup
A chilled Bulgarian soup of yogurt, cucumber, garlic and dill, finished with chopped walnuts and sunflower oil.
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Bruneian Soto Daging — Fragrant Beef Broth with Noodles
Bruneian soto is typically built on beef broth simmered with bones, beef and warm spices, and served with noodles, herbs, fried shallots and lime.
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Bruneian Pulut Panggang — Grilled Sticky Rice with Spiced Prawn Filling
Pulut panggang is a leaf-wrapped glutinous rice snack grilled until the leaf develops smoky marks.
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Bruneian Kelupis — Coconut Sticky Rice Parcels
Kelupis are Bruneian coconut-scented glutinous rice parcels wrapped in leaves and steamed.
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Bruneian Nasi Katok — Fried Chicken, Rice and Sambal
Nasi katok is a familiar affordable meal across Brunei: steamed white rice, fried chicken and a punchy sambal, traditionally packed as a simple serving.…
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Botswana Dikgobe — Slow-Cooked Samp and Cowpeas
Dikgobe is a traditional Botswana preparation combining samp (coarsely broken dried maize) with beans or cowpeas. It is simmered slowly until soft and satisfying,…
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Botswana Magwinya — Golden Fried Fat Cakes
Magwinya are soft, golden fried dough cakes sold at stalls and eaten as a filling snack in Botswana and neighboring Southern African countries.
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Botswana Morogo wa Dinawa — Simmered Cowpea Leaves
Morogo wa dinawa is a traditional Botswana leafy-greens dish made with cowpea leaves. The leaves can be used fresh or cooked and dried for…
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Botswana Bogobe — Traditional Sorghum Porridge
Bogobe is a staple porridge of Botswana, traditionally prepared from sorghum meal and eaten soft at breakfast or thick with savory dishes later in…