Touched by Food

In Central and West Africa and countries like the Dominican Republic, fufu or akpu, as it is called in Nigeria, is a staple food made from cassava, yam, or plantain.  It is prepared by pounding and kneading to achieve a dough-like texture.  In Nigeria, fufu is made solely from fermented cassava. Commonly paired with soups and stews, fufu is swallowed without chewing to provide sustained fullness To enjoy, break off a piece, form a ball, indent to scoop the food, and enjoy. This traditional food offers significant health advantages, including lowering cholesterol, having a high fiber and potassium content, and resistant starch, which supports gut health.  Fufu is also a good source of Vitamin C The convenience of readily available cassava and plantain fufu flour in stores eliminates the need for pounding and kneading, simplifying the preparation of this staple.  Moreover, modern kitchens' high-powdered blenders facilitate the seamless pulping of cassava and/or plantai...

White truffles, highly prized by gastronomes, represent the epitome of fine dining. Unfortunatly, their hefty price tag renders them inaccessible to most of us. It can be found in Northern Italy and Umbria, where tartufi are integral to regional cuisine and festivals.  The black truffle (Tartufo Nero), on the other hand, is more affordable and widely available, though it has less aroma and flavor. Black truffles can be found primarily in Piedmont and extending south to Umbria, along the Nera River. The skin of the black truffle is wrinkled but similar in dimensions to that of white truffles. It is usually cooked to bring out its intense flavour, while the white truffle is mostly consumed raw because of its fragility and delicate aroma.   Truffles are highly valued due to their rarity.  The main factor driving this rarity is the intricate and costly process of replicating optimal cultivation conditions, combined with the prolonged period necessary to produce truffles ...

Boortsog, a traditional Central Asian pastry, boasts a rich history, particularly in Mongolia, and neighbouring regions.  Originating from nomadic cultures, it serves as a convenient, portable food for consumption on the go. A simple dough of flour, water, fat and occasionally egg is fried to a golden crisp. Versatile in shape and flavour boortsog can be sweet or savoury, enjoyed as a snack or dessert, and is served alongside Mongolian dishes. Boortsog is a high-calorie food with significant carbohydrate and fat content.  Mongolian cuisine tends to combine fats and carbohydrates, a diet to withstand the harsh winters. Fried dough's universal popularity stems from its straightforward preparation. low cost, accessible ingredients and exceptional palatability.   This treat shares similarities with various global fried breads, including South Africa's Vetkoek or Amagwinya, Poland's Chusiki, West and East Africa's Mendazi, and Japan's Sata Andaqi.  The Spanish introd...

Galicia, a coastal region in northwest Spain, boasts a culinary landscape deeply intertwined with its maritime heritage. The evolution of shellfish from humble sustenance during economic hardship to a symbol of regional identity is particularly noteworthy. Once relegated to the tables of the impoverished, shellfish has become emblematic of Galician gastronomy, and is celebrated for its quality and abundance in contemporary cuisine. This transformation is vividly illustrated through "mariscadas," or shellfish banquets, which have come to represent both cultural pride and affluence. The Atlantic diet prevalent in Galicia further underscores the region's unique culinary identity. Rich in seafood and local produce, it emphasizes sustainability and health benefits that rival those of the more widely recognized Mediterranean diet. Its focus on seasonal ingredients promotes a healthy lifestyle and reflects Galicia's deep-rooted connection to the ocean. Iconic dishes such as ...

According to George Bernard Shaw, "There is no sincerer love than the love for food." When my social media platforms became dominated by food-related stories and images, I recognized the need to launch a specialized blog. This new outlet will enable me to showcase my culinary skills and experiences.  As a long-time food aficionado, integrating travel and exploration enhanced my appreciation for diverse, global cuisines. Food can transcend cultural boundaries, fostering connections through shared culinary experiences or exchanging cherished family recipes. I have consistently been drawn to the cultural significance of food worldwide, which offers valuable perspectives on a community's past, present, and future.  The intersection of food and culture plays a vital role in defining a nation's identity, much like music. Interacting with local food vendors and sampling artisanal products allowed me to establish genuine connections with others. Through my culinary exploratio...