Offal

Offal refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs other than muscle and bone.
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Barbados Pepperpot

When you are in Barbados if you go to any restaurant that lays on a traditional Sunday Bajan buffet, you will find Bajan Pepperpot on the menu. Caribbean soups are often passed down from generation to generation and as with most Caribbean entities, the soup’s diversity is what makes it what it is. Various versions of the revered Pepperpot brew exist.

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Cocido Madrileño – Madrilene Stew

This Cocido Madrileño is named for the province of Madrid, where it originated. Spanish stews have lots of flavour and include meats, sausage and chickpeas. Be sure to allow enough time to soak the chickpeas overnight and to simmer the stew until the meat is soft. This dish is actually two courses – soup and a main dish.

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Khao Kha Mu – Pork Trotter stewed in Soy Sauce

Khao kha mu is steamed rice served with sliced pork trotter which has been simmered in soy sauce and spices. It is always served with a sweet spicy dipping sauce on the side. Often a clear broth is provided on the side as well, as are fresh bird’s eye chillies and cloves of raw garlic. Boiled egg is optional.

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Scrapple

For those who are not familiar with scrapple, which is also known by the Pennsylvania Dutch name “pon haus“, it is traditionally a mush of pork scraps and trimmings combined with polenta (cornmeal), wheat flour and spices. (The spices may include, but are not limited to: sage, thyme, savory and black pepper.) The mush is then formed into a semi-solid loaf, sliced and pan-fried.

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Steak and Kidney Pie

Delicious comfort food at its best – a classic traditional steak and kidney pie. Make the filling the day before and you have a perfect meal planning recipe for a busy day ahead.

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Usban – Libyan Rice Sausage

Usban (or osban) is a traditional kind of sausage in Tunisia and Libya , stuffed with a mixture of rice, herbs, lamb, chopped liver and heart. This dish is usually served alongside the main meal of rice or couscous, often on special occasions.

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