A rice porridge filled with savoury treasures, a centrepiece for any vegetarian feast.
In a world where Africa is thought of as a country, culinary specificity and representation matter in the vast, complex realm of Nigerian cuisine.
This rice dish is beloved all across Nigeria and West Africa, full of tomatoes and heat.
Rice is coming under attack from those who say we should reduce our dependence on it or even—shock, horror—remove it from our diet completely. But is rice actually ‘bad’ for us?
Ferment your fishing trip catch with this method, and enjoy a uniquely Kadazandusun flavour while you’re at it.
Sayaka’s grandmother made this dish often for the family, serving it straight from the pot to save time on washing up.
Made with fresh rice of the first harvest at the end of the winter solstice, this is offered to gods & goddesses before family & friends.
Many kampung folks catch freshwater fish as a cheap source of protein, and pekasam is a way of fermenting a glut of a catch.
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