Gambian cuisine includes the culinary practices and traditions of the nation of The Gambia. The Gambian cuisine is part of West African cuisine
Chiapas food is a delectable blend of indigenous and Spanish influences. The regional cuisine in and around San Cristobal, Chiapas differs from the cuisine in other parts of Mexico. In San Cristobal you’ll find a variety of beef, pork and chicken dishes prepared with local herbs and seasonings and often using less chilli pepper than in other regions of the country.
Japanese cuisine has developed through centuries of social and economic changes, and encompasses the regional and traditional foods of Japan. The traditional cuisine of Japan (washoku or 和食) is based on rice with miso soup and other dishes, with an emphasis on seasonal ingredients.
Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs and fruit. Aside from the vast variety of local Bulgarian dishes, Bulgarian cuisine shares a number of dishes with the Greek, Middle Eastern, and Italian cuisines.
Due to its position between New York City and Philadelphia, many towns in New Jersey are bedroom communities of one or the other. As a result, the signature foods of both cities are very popular in their corresponding suburbs — pizza, bagels, pastrami, and submarine sandwiches in the New York Metropolitan Area communities of Northern and Central Jersey, and hoagies, cheesesteaks, soft pretzels, water ices, and scrapple in the Philadelphia Area towns of South Jersey. Several of these regional dishes have achieved popularity statewide.
Discover the wonders of this regional Mexican cuisine, especially if you enjoy the hot stuff ! Like the rest of Mexican cuisine, Oaxacan food is based on staples such as corn, beans and chilli peppers, but there is a great variety of other ingredients and food preparations due to the influence of the state’s varied geography and indigenous cultures.
Information about Armenian cuisine including the foods and cooking techniques of the Armenian people, the Armenian diaspora and traditional Armenian foods and dishes.
Somali cuisine varies from region to region and is a fusion of different Somali culinary traditions, with some East African, Arab, Ethiopian, Yemeni, Persian, Turkish, Indian, and Italian influences. It is the product of Somalia’s tradition of trade and commerce. Some notable Somali delicacies include sabayad, lahoh/injera, halva, sambuusa, basbousa, and ful medames.
Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to ancient times