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The most famous Ethiopian and Eritrean dish, Doro is served steaming on trays layered with soft and spongy injera
The typical sour, spongy flatbread of the Horn of Africa, from which you tear off portions to spoon hot and spicy tidbits into your mouth.
The recipe to taste the exotic fragrance of a good qahwa. If you're in a hurry, forget it, this one's not for you.
This hearty Hungarian stew has a nomadic origin: the Magyars, nomadic horsemen from the steppes, cooked and dried their meat and reconstituted it by stewing it in water in soup kettle, the bogracs, when they pitched camp.
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