Nita Ragoonanan

Apr 24, 2024 | onegreenplanet.org | Emma Gallagher |James Wythe |Nita Ragoonanan |Stephanie Davies

Flatbreads are great for being delicious and really versatile. They can be used for wrapping, dipping, and mopping. What's more, they can actually be made from all kinds of ingredients meaning that there is bound to be a recipe out there to suit all diets and preferences. Check out these inspiring OGP flatbread recipes and start thinking about how to incorporate them into your snacks, lunches, and potlucks.

Mar 18, 2024 | onegreenplanet.org | Nita Ragoonanan

Baigan choka, or roasted mashed eggplant, is to Trinidad and Togabo what baba ghanoush is to the Middle East. It is traditionally made by roasting eggplant over a grill until it's charred and infused with smoky flavor, then scooping out the inside and mashing it with roasted peppers, tomatoes, onion, garlic, and butter. This is a delicious, flavorful, and creamy dish that's best served with paratha or any kind of flatbread.

Feb 23, 2023 | 196flavors.com | Nita Ragoonanan

Vous êtes ici : Home / Continent / Europe / Europe du Sud / Espagne / Paella ValencianaAujourd’hui, nous nous dirigeons vers l’Espagne pour l’une des recettes les plus emblématiques du pays: la paella !Chaque pays dans le monde a une variante de plat de riz qui lui est propre. Le riz est la graine des plantes monocotylédones, l’Oryza sativa (riz asiatique) ou l’Oryza glaberrima (riz africain).

Feb 19, 2023 | 196flavors.com | Nita Ragoonanan

Ukoy is the Filipino version of a shrimp fritter. Today we are headed to explore the cuisines of the South Pacific. Ukoy is known both in the Philippines and Palau. Not many people know where Palau is located unlike the more common island of the Philippines. Palau is an island country located in the western Pacific Ocean. The country contains approximately 340 islands, forming the western chain of the Caroline Islands in Micronesia.

Feb 19, 2023 | 196flavors.com | Nita Ragoonanan

Le kebbé nayé (ou kibbeh nayyeh) est traditionnellement une viande fraîchement préparée lors des jours saints au Liban et en Syrie. Fait de viande crue finement moulue mélangée avec du boulgour, des oignons, de la menthe et des épices, puis arrosée d’huile d’olive, le kebbé nayé est par excellence une recette festive venue de cette région. Autrefois, les Libanais et les Syriens tuaient un animal le dimanche et les jours de fête. La viande crue était consommée immédiatement.