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Add the bay leaves, curry powder, paprika, dried thyme, ginger, garlic powder, onion powder, and black pepper. Cook over medium heat for about 1 minute to let the spices bloom. Add the tomato ...
Jollof (/ dʒ ə ˈ l ɒ f /), or jollof rice, is a rice dish from West Africa. The dish is typically made with long-grain rice , tomatoes, chilis , onions, spices, and sometimes other vegetables and/or meat in a single pot, although its ingredients and preparation methods vary across different regions.
Depending on the country, the recipe and the ingredients change—even the method of cooking can differ. In Mali, tiep is known as tieb, a dish consisting of chicken, rice and vegetables such as a tomato and onion base. Jollof rice which derived from tiep is a popular dish
Nan gyi thoke – thick round rice noodles mixed with specially prepared chicken curry and chili oil. Nan lat – medium thick round rice noodles used in Burma [4] [5] Silver needle noodles – a variety of Chinese noodles. It is short, about 5 cm long and 5 mm in diameter. Similar to Lai Fun but has a tapering end resembling a rat's tail.
Kuyteav – a soup with rice noodles and pork stock with toppings; Kuyteav kha kou – rice noodles in a beef stew or thick broth soup; Lort cha – rice pin noodles stir-fried in fish sauce, soy sauce and palm sugar, with garlic, bean sprouts and scallions or chives [6] Nem – many kinds of salads are made with this type of clear noodle
The ritual of making jollof rice, from sourcing ingredients at the market to the communal feast that follows, showcases the town’s unique contribution to Ghana’s culinary landscape.
Kare-kare is a Philippine curry (kare derives from "curry") that features a thick savory peanut sauce.It is generally made from a base of stewed oxtail, beef tripe, pork hocks, calves' feet, pig's feet or trotters, various cuts of pork, beef stew meat, and occasionally offal.
Ginataang manok is a Filipino chicken stew made from chicken in coconut milk with green papaya and other vegetables, garlic, ginger, onion, patis (fish sauce) or bagoong alamang (shrimp paste), and salt and pepper. It is a type of ginataan. A common variant of the dish adds curry powder or non-native Indian spices and is known as Filipino ...