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Burundian Ndagala — Lake Tanganyika-Style Small Fish in Tomato Sauce
Ndagala are small sardine-like fish from Lake Tanganyika, often dried and later fried or simmered in sauce in Burundi and surrounding lake communities. This…
Burundian Lenga-Lenga — Braised Amaranth Greens with Tomato
Lenga-lenga is a name used for edible amaranth greens in Burundi and neighbouring central African food traditions. The tender leaves are cooked with onions…
Burundian Isombe — Slow-Cooked Cassava Leaves with Groundnuts
Isombe is a Burundian cassava-leaf stew, often enriched with groundnuts and sometimes red palm oil. Cassava leaves require specialized processing to reduce naturally occurring…
Burundian Ubugali bw’Imyumbati — Cassava Flour Ugali
Ubugali is a firmly cooked staple served with beans, greens, meat or fish in Burundi. Around Bujumbura, a form made with processed cassava flour…
Burkinabè Poulet Bicyclette-Style — Charcoal-Grilled Spiced Chicken
Poulet bicyclette refers to the lean, active village-raised chickens commonly grilled in Burkina Faso and elsewhere in West Africa. Because that particular bird may…
Burkinabè Sauce Gombo au Soumbala — Okra and Fermented Locust Bean Sauce
Sauce gombo is a classic accompaniment to tô in Burkina Faso, thickened naturally by chopped okra. Soumbala adds fermented savoury depth. Across households it…
Burkinabè Babenda — Greens, Cracked Rice and Groundnut Stew
Babenda is a Mossi preparation from Burkina Faso in which edible leafy greens, cracked rice, groundnuts and soumbala (fermented African locust-bean seasoning) cook into…
Burkinabè Tô de Sorgho — Firm Sorghum Porridge
Tô (also called saghbo) is an everyday staple of Burkina Faso and neighbouring countries, made by stirring millet, sorghum or maize flour into hot…
Bulgarian Bob Chorba — White Bean Soup with Savory and Mint
Bob chorba is a Bulgarian bean soup traditionally made with white beans, onions, carrot, peppers and herbs such as mint or summer savory. It…
Bulgarian Kavarma — Pork, Peppers and Mushrooms in a Clay-Pot Stew
Kavarma is a Bulgarian slow-cooked stew of meat, vegetables and savoury aromatics, often served in small clay pots. The balance differs by region and…