Raw fish cured in citrus juices
Ceviche is a seafood dish made from raw fish cured in citrus juices
(usually lemons and limes). The citric acid in the fruit denatures the proteins
of the fish causing it to change its structure making it look like cooked fish
even though no heat has been used.
- Origins of Ceviche are rooted in South America
- Ceviche is the National dish of Peru
- Traditional versions took around 3 hours to marinade
- Modern versions with certain fish can be marinaded in just a few minutes
Although there’s nothing dangerous about eating raw fish it’s important to
understand that the fish must be very fresh and high quality to avoid
getting ill. This is because there is no heat involved during preparation
meaning that any parasites or bacteria in the fish won’t be killed.
Rice & Peas
West Indian side dish of rice and legumes
Rice and Peas is a mainstay of West Indian cuisine and served with pretty much
anything. Traditionally it was made with “Pigeon Peas” (a common legume) which
explains the misleading name of the dish. Typical ingredients include; kidney
beans, cowpeas, onion, thyme, garlic, ginger, and coconut milk.
- The ‘peas’ are actually beans
- Mainstay of West Indian cuisine
- Often served with curried goat
- In the bahamas it’s called “Peas & Rice”
Cream fermented with lactic acid
Fermented dairy product which uses lactic acid for the fermentation process. It
has to be kept in the fridge because it’s only partially fermented.
- 20% fat content
- Fermented with lactic acid (instead of a live culture)
- Cheaper, thicker, and more sour than creme fraiche
Russian dish of beef with sour cream
The original Stroganoff recipe was floured beef cubes sauteed with mustard and
broth, then finished with sour cream. Later additions included onions, tomato,
alcohol, and mushrooms.
- First seen 1870 in a book titled “A Gift to Young Housewives
- Allegedly named after the wealthy and successful Stroganov family
- Traditionally served with crisp potato straws (chips?)
- Served with rice or pasta in other parts of the world
Bread with cracked crust made with rice paste
Made by painting rice paste onto a loaf or roll before baking. As the bread
bakes the coating dries and cracks giving a distinctive finish.
- Dutch origins from around the 1970s
- Often flavoured with sesame oil
- AKA “Giraffe bread”, “Marco Polo bread”, and “Dutch Crunch”