Introducing tropical food and tropical recipes to the world!
The sweet scent of “poulet braise” will always remind me of Sunday lunches or days spent at the beach in Bassam. In Côte d’Ivoire. The chicken is never plain and always coated in a mixture of spices that vary from regions to regions. This version is from the center of the country and is different from the one I grew up eating, especially with the addition of the colorful …
Name: Poulet roussi
Eaten in: Martinique
Category: Traditional
This is a recipe that I will be making over and over again. It is stew-like, but on the light side and delightful in the mixture of flavors and textures. As the ingredients melt and cook together, they bind together to give the chicken a distinctive …
Name: Sauce feuille
Eaten in: Togo/West Africa
Category: Traditional
There are different types of “sauce feuille” in West Africa. The leaf stew, as the literal translation goes, is typically made of sweet potato or cassava leaves, but it is sometimes made with spinach, …
Name: Peruvian coriander rice
Eaten in: Peru (duh!)
I am notorious for shunning multi-steps recipes because in my experience, the results have often failed to justify all the extra effort. Nevertheless, when I decided to make this peruvian rice recipe, I put my heart to the task and it changed me. This was simply the most delectable new recipe…
