Latvian cuisine typically consists of agricultural products, with meat featuring in most main meal dishes. Fish is commonly consumed due to Latvia’s location on the east coast of the Baltic Sea. Latvian cuisine has been influenced by other countries of the Baltic rim. Common ingredients in Latvian recipes are found locally, such as potatoes, wheat, …
Colombian cuisine is a compound of the culinary traditions of the six main regions within the country (Pacific, Amazonian, Andean, Orinoco, Caribbean, and Insular). Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. Furthermore, being one of the most biodiverse countries in …
The Omani cuisine is influenced by Arab, Iranian, Indian, Asian, Eastern Mediterranean, and African cuisine, reflecting Oman’s position as a vast trading empire at the intersection of traditional spice trade routes. Dishes are often based on chicken, fish, and lamb, as well as the staple of rice. Most Omani dishes tend to contain a rich …
Ecuadorian cuisine is diverse, varying with altitude, and associated agricultural conditions. Beef, chicken, and seafood are popular in the coastal regions and are typically served with carbohydrate-rich foods, such as rice accompanied with lentils, pasta, or plantain. Whereas in the mountainous regions pork, chicken, beef and cuy (guinea pig) are popular and are often served …
Jordanian cuisine is a traditional style of food preparation originating from, or commonly used in Jordan that has developed from centuries of social and political change. There are a wide variety of techniques used in Jordanian cuisine ranging from baking, sautéeing and grilling to stuffing of vegetables (carrots, leafy greens, eggplants, etc.), meat (which in …
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, fresh bread, dairy products and cheeses. Hungarian cuisine is mostly continental Central European, with some elements from Eastern Europe such as the use of …
Togolese cuisine is the cuisine of the Togolese Republic, a country in Western Africa. Staple foods in Togolese cuisine include maize, rice, millet, cassava, yam, plantain and beans. Maize is the most commonly consumed food in the Togolese Republic. Fish is a significant source of protein, and bush meat is often hunted and consumed. People …
Kuwaiti cuisine is a fusion of Arabian, Persian, Indian, and Mediterranean cuisines. A prominent dish in Kuwaiti cuisine is machboos, a rice-based specialty usually prepared with basmati rice seasoned with spices, and chicken or mutton (pork is highly restricted due to religious reasons). Seafood is a very significant part of the Kuwaiti diet, especially fish. …
The Cuisine of East Timor consists of regional popular foods such as pork, fish, basil, tamarind, legumes, corn, rice, root vegetables, and tropical fruit. East Timorese cuisine has influences from Southeast Asian foods and from Portuguese dishes from its colonisation by Portugal. Flavours and ingredients from other former Portuguese colonies can be found due to …
Cypriot cuisine is the official cuisine of Cyprus; it has also been influenced by Byzantine, French, Italian, Catalan, Ottoman and Middle Eastern cuisines. Frequently used ingredients are fresh vegetables such as zucchini, green peppers, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce and grape leaves, and pulses such as beans (for fasolia), broad beans, peas, …
