argentinian foods and cuisines

argentinian foods and cuisines, Mole Tacos Fonda Mexicana

traditional argentinian foods and cuisines

argentinian foods and cuisines

argentinian foods and cuisines

argentinian foods and cuisines, CURRY DE POLLO

argentinian foods and cuisines

argentinian foods and cuisines

Argentina food could be summed up by one word: "beef". Not just any beef, but the best in the world, succulent, cherry-red, healthy - and certainly not mad - meat raised on some of the greenest, most extensive pastures known to cattle. The barbecue or asado is an institution, every bit a part of the Argentine way of life as football, fast-driving and tango.

Argentina is a wedge-shaped country, the second largest (after Brazil) in South America. There are huge cattle ranches in Argentina, and the gaucho, or Argentine cowboy, is a well-known symbol of Argentine individualism. Many dishes contain meat, but prepared in different ways. A favorite main course is parrillada, a mixed grill of steak and other cuts of beef. Grilled steak is called churrasco , a beef roast cooked over an open fire is called asado , and beef that is dipped in eggs, crumbs, and then fried is called milanesa . Carbonada is a stew that contains meat, potatoes, sweet potatoes, and chunks of corn on the cob. Beef is the national dish of Argentina.

Argentina Food

Argentina Food: Asado Cucina Argentina

Argentina Food: Food and Drink in Argentine

Argentina Food

Argentina Food

Argentina Food: Argentine fast food are tortas, tortas of all kinds

Argentina Food: big steak with ham, cheese, bacon, and a fried egg on top; sitting atop a mound of french fries, melted cheese, potato salad, lettuce, tomato, carrots, beets and green beans.

Argentina food has seen appetites move away slightly from the traditional beef, pasta, and pizza-based menu. Strong regional influences are coming to the fore, and the best restaurants are keen to offer local products in tune with the seasons. The Northwest is fond of indigenous recipes with a strong Spanish colonial tradition. Locro and humita are two maize-based broths often accompanied by tamales and empanadas stuffed with llama meat. In the wetlands of the northeast, the Guarani Indian tradition is evident in dishes made from manioc, pumpkin, and fruit such as papaya. The river lifestyle means excellent fish in the form of dorado, surubí, and pejerrey. Kid goat is popular in the central western provinces; Patagonian cuisine consists of wild boar, venison, and lamb; and plentiful trout and salmon caught fresh from the many rivers and king crab rule the dinner table in the far southern coastal areas such as Tierra del Fuego.

Antigua and Barbuda Foods and Cuisines

Antigua and Barbuda Foods and Cuisines


Antigua and Barbuda Foods and Cuisines


Antigua and Barbuda Foods and Cuisines


Antigua and Barbuda Foods and Cuisines


Antigua and Barbuda Foods and Cuisines

With the passage of time, Cuisine of Antigua and Barbuda has also incorporated culinary practices of various other countries into its mainstream cooking style. A special mention must be made of the Chinese cuisine in this context. Also, the supermarkets in Antigua and Barbuda sell a wide variety of international delicacies that are indigenous to various far away countries such as America, Italy, France and so on.

Even these are an important part of the Cuisine of Antigua and Barbuda. Also, people of Antigua and Barbuda are very fond of confectionaries such as sugarcake, fudge, raspberry and tamarind stew and peanut brittle. Some other local dishes that are a part of Cuisine of Antigua and Barbuda are ducana, season rice and sea food preparations such as salt fish and lobster. Fungie is a local delicacy, which is very similar to the Italian dish known as Polen fungie and is prepared from cornmeal. Fungie, pronounced as "foon-jee" and pepper pot are the national dish of Antigua and Barbuda.

Special Antigua and Barbuda Food

Antigua and Barbuda Food, Fungie is the Antigua and Barbuda’s national dish, along with pepper pot.


Antigua and Barbuda Food


Antigua and Barbuda Food


Antigua and Barbuda Food


Antigua and Barbuda Food, Antiguan Pepperpot
Fungee

Antigua and Barbuda has long imported most of its food, so it is not surprising that the food eaten by Antiguans and Barbudans consists of creole dishes or specialties that reflect the cuisine of the parent cultures. It is an import from the United States and Canada that has been imported since before the revolt of the American colonies. The salted cod used in making the national breakfast is not a local fish. Among the more established creole specialties of Antigua and Barbuda are rice pudding, salt fish and antrobers (eggplant; the national breakfast), bull foot soup, souse, maw, goat water, cockle (clam) water, conch water, and Dukuna. In recent years, there has been a strong invasion of American fast-food chains, such as Kentucky Fried Chicken.

Angolan Food and Cuisines

Angolan food is very different from the rest of Angola and the cuisine has not changed in the last 1000 years. The waters off the coast of Naimbe province are the home of crabs and mussels, as well as many other types of sea food. That is why in this province the most used ingredient is fish. In the villages situated in Central Angola, the meals are prepared with milk, curds and whey. Many dishes consist of steamed or boiled green vegetables, peas, beans, and cereals. Starchy cassava, yams, and sweet potatoes round out a daily diet.

Angolan Food and Cuisines


Angolan Food and Cuisines


Angolan Food and Cuisines


Angolan Food and Cuisines

Angolan Food and Cuisines

Special Angola Food

Angola Food

Angola Food (Camarao Grelhado com Molho Cru)

Angola Food

Angola Food

Angola Food, It looked much better in real than in the pictures

Fast food chains are rising in popularity due to convenience and their family oriented style. Cuisine from all over the world can be found in Angola, including Asian, Indian, Middle Eastern, and other international tastes. In addition, food in Luanda and other Angolan tourist resorts is not restricted to traditional Angolan delights.

All of them seem to boast about one chef or another, which is good, but for most of us we want to get down to eating. Food in Angola has many different styles with thousands of great restaurants in all the major cities and towns of Angola. Eating in Angola is an exciting and rich experience.

andorran foods and cuisines

Aquarius Andorra nettle-risotto mushrooms(ceps) and escamarlan

The cuisine in Andorra uses elements from various cooking traditions borrowed from their neighbors and developed from their own traditional dishes. While there are no specific or unique preparation methods for Andorran cooking, we should point out that attention to detail is important in the cuisine in Andorra. Using the right amount of spices for example is essential – either for garnishing or for coloring the dish.

Charcuterie Andorra

The vast range of vegetables and cereals found in Andorra is also noticed in the delicious dishes belonging to cuisine in Andorra. The presentation of the dish is also important. Each traditional dish has a special cooking method, which is more or less same in all of Andorra’s regions. Meat is one of the main ingredients of most of the dishes in Andorra and smoked hams are often parts of delicious dishes.

Bon Appetit!

Andorran people celebrate a large number of festivals and national holidays, which involve culinary traditions. The national day of Andorra is celebrated on the 8th of September. Other national holidays are:

* New Year’s Day (January, 1st)
* Epiphany (January, 6th)
* Constitution Day (March 14th)
* Labor Day (May 1st)
* All Saint’s Day (November 1st)
* Christmas Day (December 25th)

For the national holidays people from Andorra feast on traditional food such as escudella which is a stew of chicken, sausage and meatballs and xai which is actually roasted lamb. On these special days people of Andorra share traditional food along with traditional drinks at family dinners and feasts.

special andorra food

andorra food

Andorran dishes such as river trout, local boar and venison, meat cooked on slates or a wood fire, quince ailioli, and the whole range of local sausages and cold cuts like donja, bringuera, bull, llonganissa and botifarres, both black and white.

andorra food

andorra food (This is probably one of Andorra's most well known dishes, a hearty fried cake of mashed potatoes and cabbage cooked in a deep frying pan or skillet. The name or the dish derives from the Catalan word for "chopped")

andorra food (salad with duck confit)

andorra food (cream of leek soup with truffle oil)

special andorra food (Turkey and Black Bean Enchiladas)

algerian foods and cuisines

Traditional Algerian cuisine, a colorful combination of Berber, Turkish, French, and Arab tastes, can be either extremely mild or packed with flavorful seasonings. Ginger, saffron, onion, garlic, coriander, cumin, cinnamon, parsley, and mint are essential in any Algerian pantry.

Couscous , the national dish, is often mistaken as a grain itself, rather than pasta. The pasta dough is a mixture of water and coarse, grainy semolina wheat particles. The dough is then crumbled through a sieve to create tiny pellets. Algerians prefer lamb, chicken, or fish to be placed on a bed of warm couscous, along with cooked vegetables such as carrots, chickpeas, and tomatoes, and spicy stews. Couscous can also be used in desserts by adding a variety of ingredients, such as cinnamon, nutmeg, dates, and figs.

No Algerian meal would be complete without bread, normally a long, French loaf. Similar to Middle Eastern customs, bread is often used to scoop food off of a plate or to soak up a spicy sauce or stew. More traditional Berber families usually eat flat, wheat bread.

Mechoui , a roasted whole lamb cooked on an outdoor spit, is usually prepared when a large group of people gathers together. The animal is seasoned with herb butter so the skin is crispy and the meat inside is tender and juicy. Bread and various dried fruits and vegetables, including dates (whose trees can thrive in the country's Sahara desert), often accompany mechoui .

Beverages such as mint tea are a favorite among all North African countries. Tea is usually offered to visiting guests, though coffee flavored with cardamom is another option. With the abundance of fruits year round, fresh juices are plentiful and children tend to favor apricot nectar. Sharbats , fruit or nut-flavored milk drinks, are popular with all ages, including sahlab , a sweet, milky drink. Traditional Berbers, in particular, prefer drinks made from goat milk, although cow milk is now available. Basbousa (Egyptian semolina cake), tamina (roasted semolina with butter and honey), and sweetened couscous are just a few sweets enjoyed by the Algerians.
article source:http://www.foodbycountry.com/Algeria-to-France/Algeria.html