Cassoulet; one of the most famous French stew in the world? Cassoulet is a rich, slow-cooked casserole originating in the Occitan region, south-west of France (towns of Toulouse, Carcassonne, and Castelnaudary), containing meat (typically pork sausages, goose or duck confit, or even mutton), and white beans (haricots blancs or lingots). More expensive Haute Cuisine versions…
Stew
Adobo, Philippines
Adobo, often considered as national Filipino dish Adobo means marinade in Spanish, and the explorers named this indigenous dish when they occupied the Philippine islands in the late 16th century and early 17th century. Adobo is a very popular dish and cooking process in Philippine cuisine that is traditionally pork or chicken meat, or a combination…
Beef Bourguignon (Burgundy), France
A farmer’s dish that made it into Haute Gastronomy Beef bourguignon (beef Burgundy) is according to Julia Child’s Mastering the Art of French Cooking “certainly one of the most delicious beef dishes concocted by man” and one of the best-known, traditional French recipe. The dish originated from the famous Burgundy wine region (Bourgogne) situated in the east…
Couscous, Morocco
A Berber treasure… Couscous is actually a North African dish of small steamed grains of durum wheat semolina. This colorful and fragrant dish is traditionally served with a stew that can be either made of lamb, chicken, fish or even just vegetables. Couscous is the staple food throughout the North of the African continent, with small variations depending on each country you…
