Food ,Travel & Leisure


Just like the popular fortune cookies,  the Chinese Steamed Rice Flour Cake popularly known as Haut Keuh, is a quick meal you should never miss while on a visit to China and its environs. Huat’ literally means ‘rise’ or ‘bloom’ in Chinese. Usually, this is in reference to prosperity, luck, and fortune. Therefore it is often referred to as ‘prosperity cake’ which is often made for special occasions such as Chinese New Year or as offering for prayers. As huat kueh signifies good luck and fortune, it is important to achieve the split top which resembles abundance. In the olden days, there were a lot of taboos associated with the preparation of this cake which includes no quarrelling in the kitchen, no unlucky words mentioned, no peeping into the steamers and so on. Here is how Haut Keuh is prepared:


200g rice flour
100g icing sugar
160ml water
½ tsp baking soda
½ tsp baking powder
food colouring (optional, pink is most commonly used)


6 cupcake-sized bowls (as steaming moulds)
Cling wrap or waterproof baking paper (for steaming)


  1. Prepare a steamer by bringing water to boil on high heat.
  2. Line each bowl with cling wrap or a piece of baking paper. Make sure the lining is as close to the sides as possible.
  3. In a mixing bowl, sift rice flour, baking powder, and icing sugar. Add water and food colouring, and mix well.
  4. Just before filling the moulds with the batter add baking soda and mix well.
  5. Fill each mould with ¾ full and steam on high heat for 15-20 mins. Insert a skewer into the middle of the cake. If the skewer comes out clean, the huat kueh is ready.
  6. Remove from steamer then take the huat kueh out from the moulds to cool.
  7. Serve plain or with any breakfast spread. When it becomes dry and hard the next day, steam the cakes again before eating.



When speaking about Sri Lanka’s popular dishes one cannot escape mentioning the tasty Kiribath, a native food of the Sri Lanka people made with rice and coconut milk.

The food got its name from the main ingredients used in preparing it. Kiribath is a compound word for rice and milk in the country’s local dialect.

It is often believed that no Sri Lankan misses taking this popular dish as breakfast for at least once every week. And also Kiribati is the first meal every Srilanka born infant taste when transitioning from breast milk to solid food at six months.

Although the origin of Kiribath is not very known to researchers, the food remains the most common household dish in all homes of the Sri Lankans. It is also served at every occasion ranging from birthdays to wedding parties, anniversary or any known Sri Lanka occasions.

To the Sri Lankans, the Kiribathsymbolizes their cultural values, blessings, prosperity and good luck and it is served at all new beginning celebration (especially the New Year festive periods) or success termed celebrations. The Kiribath meal reminds the Sri Lankans in the diaspora of their festive periods back at home.

Mode of preparation


Kiribath is prepared with two major ingredients and some other minor supplement; the major ingredients are rice and coconut milk. The commonly used rice is the white rice but Sri Lanka in the south of the Island used the red rice.

First of all, the rice is parboiled in water for about fifteen minutes and then poured and cooked in the coconut milk with a pinch of salt until the liquid is absorbed. Many people will prefer to have this way with just the salt but some others will love to add other ingredients such as sesame seeds or cashew, but it still does not change the milky taste of the rice and coconut milk.

The second process involves pouring the rice into a shallow plate to dry then it is been cut into pieces of diamond shapes and served with Lunumiris, a mixture of red onions, red chillies, salt, and lime.It is also consumed with jaggery and bananas and sweets like ‘Kevum’, ‘Kokis’ and ‘Athirasa’.

By: Staff Writer

Food forms part of Africa’s cultural heritage. With a deep sense of hospitality, one never want to miss the royal treatment given to a visitor in an African country. Amongst the choice and richly nutritious dishes scattered around the continent, staple dishes form a large percentage of the list. In this article, we shall be sharing some of the unique staple dishes- something I like to call “pounded and mounded” dishes.


Plantain flour (Amala ogede) and Ewedu soup- Nigeria


Plantain flour also known as elubo ogede and Ewedu soup is made from unripe plantain and matched ewedu leaf. This dish is synonymous with the Yoruba ethnic group in Nigeria.  The plantain is peeled, dried and grinded then poured into boiling water to become amala ogede, light brown in colour when cooked.It is eaten with the Ewedu soup; a green and sticky soup made from whipped jute leaves. The leaves may also be called ayoyo or saluyot leaves (corchorus olitorius )in other parts of the world.  Ewedu isn’t served alone. It’s often served with stew or gbegiri. The low carbohydrate level in plantain flour makes it a good food for diabetic patients and others who need a low-carbohydrate food.

Bazin and sauce- Libya


Bazin also referred to as bazeen is an unleavened bread in the cuisine of Libya prepared with barley, water, and salt. Bazin is prepared by boiling barley flour in water and then beating it to create a dough using a magraf, which is a unique stick designed for this purpose.The dough may then be placed in a pan and allowed time to harden, after which it is baked or steamed. The salt contributes to the hardness of the bazin. Bazin may have a paste-like and hardened texture.


Bazeen is typically served with a tomato sauce, eggs, potatoes, and mutton. This preparation method involves shaping the dough into the shape of a pyramid or dome, after which it may be served with a tomato-based soup or meat and potato stew poured atop and/or around it and garnished with hard-boiled eggs. When consumed, bazin may be “crumpled and eaten with the fingers.” It is typically eaten using the right hand and may be consumed communally. Bazin has been described as a traditional dish and as a national dish of Libya.


Sadza – Zimbabwe


Sadza is a cooked cornmeal which serves as one of the major staple foods in Zimbabwe and other parts of Southern Africa.

Sadza is made with finely ground dry maize/corn maize (Mealie-Meal). This maize meal is referred to as hupfu in Shona or impuphu in Ndebele. Despite the fact that maize is actually an imported food crop to Zimbabwe, it has become the chief source of carbohydrate and the most popular meal for indigenous people. Locals either purchase the mealie meal in retail outlets or produce it in a grinding mill from their own maize.

Sadza is typically served on individual plates but traditionally sadza was eaten from a communal bowl, a tradition that is still maintained by some families mainly in the rural areas. It is generally eaten with the right hand without the aid of cutlery; often rolled into a ball before being dipped into a variety of condiments such as sauce/gravy, sour milk, or stewed vegetables.

Banku and Tilapia- Ghana

When you see fish being grilled on the streets of Accra it is most likely to be tilapia, a delicacy among Ghanaians, who spice then grill the succulent freshwater fish. It complements banku, a Southern mix of fermented corn and cassava dough, and very hot pepper, diced tomatoes and onions. Banku is one of the main dishes of the people who live by the Ghanaian coast.


 All over the world, seafood has become a relished meal. Serving as a source of high-quality protein, people look forward to consuming a soup bowl full of seafood at their convenience.

Seafood is very nutritional and is very quick and easy to prepare. It can be used as appetizers and snacks, as ingredients in salads, soups, and main dishes. Some are eaten raw (oysters), but you can also have them baked, simmered, boiled, fried, or stuffed. They are the perfect choice for a meal this summer.

Dishes made with seafood are a very valuable source of protein which makes for easy digestion. They are also good sources of vitamin B(niacin and B12), iodine, selenium, and fluoride. In addition, they contain moderate amounts of iron, zinc, and magnesium. The amount of iron contained in them is about 30-50% of the amount in red meat. Sea food provides us with the richest sources of Zinc.

Here are some seafoods you can try out this season:

Shrimp Quesadilla

Shrimp quesadilla, Flour tortillas toasted with shredded Monterey Jack cheese and pan-seared shrimp with onions, cilantro, avocados. Perfect for lunch.

Shrimp with Zucchini Noodles and Lemon-Garlic Butter

Zucchini noodles with shrimp, Toss with lemon-garlic butter for a quick, easy dinner. Ready in 30 minutes. This recipe works well as a light mid-week dinner, especially when you’re in the mood for vegetables with a little protein, or as a side dish at a dinner party or potluck.

Fish Stew with Ginger and Tomatoes

This easy fish stew with ginger and tomatoes is both warming and light. Ready in about 30 minutes. The fish stew is wonderfully refreshing on the spring table when we’re all looking for lighter fare and anything that doesn’t take too long to cook. It also makes a great dinner party main course if you need something easy and last-minute for guests.

Salmon Gravlax

Make your own home-cured salmon gravlax! 15-minute prep, 2-day cure in the fridge. The showstopper for a fancy brunch or dinner party. Traditionally, gravlax is served with dark rye or dense grainy bread, but bagels or any good-quality bread is great.

Shrimp, Arugula, White Bean, Cherry Tomato Salad

Quick, easy, healthy shrimp arugula salad with white beans and cherry tomatoes. Takes 20 min to make. Mediterranean diet. This is a summer salad perfect for those mid-week cravings for something light yet still filling.

Grilled Trout with Dill and Lemon

Grilled whole trout, stuffed with lemon, dill, and dotted with butter. Trout is, one of the most delicious fish you can eat, and not only is it relatively inexpensive (for fish), it’s really easy to cook.


Grilled Garlic Shrimp Skewers

Easy grilled shrimp basted with garlic butter. It’s shrimp on a stick! Grilled, slathered with garlic butter, and sprinkled with chives, these big beautiful prawns are perfect party food for a backyard cookout.


San Francisco-style cioppino Italian fish stew, with fresh halibut, sea bass, Dungeness crab, shrimp, clams, mussels, and oysters in a savory tomato-based broth. is easy to make, and absolutely delicious with the right ingredients. Cioppino is typically served with the shellfish still in their shells, making for somewhat messy eating. It’s a lot of fun for an informal gathering. Have plenty of napkins available and don’t wear white.


Seared Scallops with Brown Butter Caper Sauce

Large sea scallops, seared and topped with browned butter sauce with capers and lemon zest. A beautifully seared scallop is a delight to behold and a pleasure to eat. It can be just a little challenging to accomplish though.

Octopus Salad (Ensalada de Pulpo)

Mexican style octopus salad, with tomatoes, green and red onion, cucumbers, and cilantro. Octopus tastes a lot like calamari, just meatier, which makes sense given that octopus is sort of like a giant squid.



Muamba Chicken also known as Muamba de Galinha, is an aromatic Angolan Chicken Stew,  flavored with garlic, chilli, vegetables and cooked in palm oil.

Chicken muamba is an extremely popular chicken stew in Central Africa and most would say it is Angola’s National dish. It is rich with the aromatic flavors of garlic, tons of onions, spiced up with hot pepper and thickened with okra.

The chicken is first marinated with garlic, paprika and salt then seared with in palm oil. It is then simmered with all the other ingredients until the chicken is thoroughly cooked and the flavors come together.

You may substitute butternut squash with pumpkin, or sweet potatoes. Okra is added towards the end so that it is slightly crunchy and not too thick.

When searing chicken, it is best to marinate, however, it is not compulsory. You may proceed with salt and pepper.


Image: cozinhatradicional


  • – 3 1/2 pound chicken cut in pieces, Juice ½ lemon optional, 1 teaspoon white pepper, 1 teaspoon minced garlic, ½ teaspoon dried thyme, 1 teaspoon salt, ½ teaspoon smoked paprika, ½ teaspoon chicken bouillon powder, ¼ cup canola oil, ¼ cup palm oil, 4-5 garlic minced, 2-3 onions sliced, 2 tomatoes diced, 1 teaspoon white pepper, 1 teaspoon smoked paprika, Whole hot pepper pierced chili, Scotch bonnet, ½ -1 pound butternut squash cut into large cubes, 18-20 Okra sliced in half, 2 cups or more chicken broth or water, Salt to taste


  1.  Place chicken in a large bowl or saucepan, rub with lemon juice,
  2. Then add salt, garlic, white pepper and chicken bouillon.
  3. Mix chicken with a spoon or with hands until they are well coated, set aside.
  4. When ready to cook, heat up a large saucepan with palm and canola oil, then add chicken, brown both sides for about 4-5 minutes.
  5. Add garlic, chili pepper, and smoked paprika, stir for about a minute then add onions and tomatoes, sauté 2-3 minutes until the onion is translucent.
  6. Add chicken stock if necessary to prevent any burns
  7. Next, add chicken stock or water (about 2 cups or enough to cover chicken. Add chicken bouillon, and squash. Bring to a boil and let it simmer until sauce thickens, it might take about 20 or more depending on the type of chicken used. Throw in okra, continue cooking until desired texture is reached about 5 minutes or more
  8. Adjust for salt, pepper and stew consistency.
  9. Serve warm with Cornmeal mash or rice.

The roasted cauliflower dish is very low in carbohydrate and perfect for vegetarians. Roasting a cauliflower brings out its sweetness. During preparation, it soaks up all the ingredients and oil but it becomes firmer and crispy.

Roasted cauliflower can be served warm or at room temperature and can also be served with several other delicacies. It can be part of an antipasto of roasted vegetables. Or an accompaniment to a roast chicken or lamb. And though they aren’t obvious choices, scallops and lobster, both naturally sweet themselves, are delicious with roasted cauliflower.


  • 1 head of cauliflower
  • Fresh thyme
  • 2 bay leaves
  • 4 cups (1l) vegetable or chicken stock, more or less, depending on the size of the cauliflower
  • 1/3 cup (70)g melted butter
  • Fresh cracked pepper


  1. Preheat your oven to 400ºF (200°C). Trim the bottom of the cauliflower and remove all the leaves and the stem, but without breaking apart. Give it a quick rinse and pat dry.


  1. Place the whole cauliflower in a pot and cover with stock, add fresh thyme and bay leaf. Bring to a boil and simmer for 12 minutes.


  1. Drain and transfer the cauliflower head in a cast iron skillet or any oven proof pan. Ladle a little of the cooking stock over the cauliflower then drizzle with melted butter on top. Sprinkle with fresh thyme and pepper.


  1. Roast in the oven for 10-15 minutes, depending on the size of your cauliflower, until golden. Baste with cooking juice from time to time. Check with a knife, if it slides in easily, then it’s cooked. You can broil for an extra 2 minutes if you want to give it a bit more color, but keep an eye on it so it doesn’t burn.


  1. Remove from the oven and sprinkle with fresh thyme. Slice, and serve with an extra drizzle of the buttery cooking juices.


Note: For a Smokey non-vegetarian version, add crumbled bacon on top of the roasted cauliflower.



Source: eatwell101


Bobotie (pronounced ba-boor-tea) is a delicious national South African food that is made from a mixture of curried meat, fruit and creamy golden topping similar to moussaka. Often time bobotie, consist of spiced minced meat baked with an egg based topping and served with sambal. It is popular in the Cape Malay community (in the Cape of Good Hope) South Africa at which time it was made with a mixture of Mutton Pork.


  • 2 slices white bread
  • 2 chopped onions
  • 25g butter
  • 2 garlic cloves, crushed
  • 1kg packet lean minced beef
  • 2 Tbsp. Madras curry paste
  • 1 Tsp. dried mixed herbs
  • cloves
  • 5 allspice berries
  • 2 Tbsp. peach or mango chutney
  • 3 Tbsp. sultana
  • 6 bay leaves 

For the topping

  • 300ml full-cream milk
  • 2 large eggs



  1. Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.
  2. Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 Tsp. salt and plenty of ground black pepper.
  3. Cover and simmer for 10 mins. Squeeze the water from the bread, and then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
  4. For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.