"beef or even bee larvae. The ""botok"" method is used in several variant ingredients, and also become the name of a dish prepared in this manner, for example: ""Buntil"" is prepared in a similar way, but used papaya or cassava leaves instead of banana leaves, making the wrapping edible as part of the dish. Botok is often considered as the variations of ""pepes"", the cooking method using banana leaf. However botok is identified more specific by using shredded coconut flesh, while pepes usually contains no coconut at all. The South African dish of ""bobotie"" is thought to be the derivative"
"South Africa varies by region, and bobotie is considered a Cape Town or Western Cape dish, but is so popular throughout the country that it is sometimes considered one of South Africa's signature dishes. It is a slightly sweet meatloaf flavored with curry spices, dried apricots and almonds, and is topped with whipped egg and milk topping which when baked on top of the meat filling creates an egg ""topping"". It arrived in South Africa several hundred years ago from the East Indies and became one of the signature dishes of Cape Town's Cape Malay community. Swedish meatloaf is called"
"baked with an egg-based topping. Of the many dishes common to South Africa, bobotie is perhaps closest to being the national dish, because it isn't commonly found in any other country. The recipe originates from the Dutch East India Company colonies in Batavia, with the name derived from the Indonesian ""bobotok"". It is also made with curry powder leaving it with a slight ""tang"". It is often served with sambal, a hint of its origins from the Malay Archipelago. French Huguenot refugees from persecution, brought wines as well as their traditional recipes from France. Curried dishes are popular with lemon"
"chili peppers. The Cape Dutch cookery style owes at least as much to the cookery of the slaves brought by the Dutch East India Company to the Cape from Bengal, Java and Malaysia as it does to the European styles of cookery imported by settlers from the Netherlands, and this is reflected in the use of eastern spices and the names given to many of these dishes. The Cape Malay influence has brought spicy curries, sambals, pickled fish, and variety of fish stews. Bobotie is a South African dish that has Cape Malay origins. It consists of spiced minced meat"
"decided to declare the whoopie pie the official state treat, and chose blueberry pie (made with wild Maine blueberries) as the official state dessert. Whoopie pie The whoopie pie (alternatively called a black moon, gob [term indigenous to the Pittsburgh region], black-and-white, bob, or ""BFO"" for Big Fat Oreo [also recorded as ""Devil Dogs"" and ""Twins"" in 1835]) is a US baked product that may be considered either a cookie, pie, sandwich, or cake. It is made of two round mound-shaped pieces of chocolate cake, or sometimes pumpkin or gingerbread cake, with a sweet, creamy filling or frosting sandwiched between"
"incorporates a variety of flavours that can add complexity. For example, the dried fruit (usually apricots and raisins/sultanas) contrasts the curry flavouring. The texture of the dish is also complex, the baked egg mixture topping complementing the milk-soaked bread which adds moisture to the dish. Bobotie is usually served with ""yellow rice"", which is rice cooked with turmeric. Leipoldt's recipe book published in 1933 calls for finely minced meat, breadcrumbs, milk, onions and butter and a curry sauce made with spices, sugar, lemon juice, chilli pepper and vinegar. This is baked with a topping of egg and milk. A 1923"
"the official state treat of Maine (not to be confused with the official state dessert, which is blueberry pie). Gob [the term indigenous to the Pittsburgh region] has been trademarked by the Dutch Maid Bakery in Johnstown. The owner, Tim Yost, bought the rights to the name and the process in 1980. The world's largest whoopie pie was created in South Portland, Maine, on March 26, 2011, weighing in at 1,062 pounds. Pieces of the giant whoopie pie were sold and the money was used to send Maine-made whoopie pies to soldiers serving overseas. The previous record holder, from Pennsylvania,"
"Whoopie pie The whoopie pie (alternatively called a black moon, gob [term indigenous to the Pittsburgh region], black-and-white, bob, or ""BFO"" for Big Fat Oreo [also recorded as ""Devil Dogs"" and ""Twins"" in 1835]) is a US baked product that may be considered either a cookie, pie, sandwich, or cake. It is made of two round mound-shaped pieces of chocolate cake, or sometimes pumpkin or gingerbread cake, with a sweet, creamy filling or frosting sandwiched between them. While considered a New England classic and a Pennsylvania Amish tradition, they are increasingly sold throughout the United States. The whoopie pie is"
"Chotpoti Chotpoti (Bengali চটপটি), is a roadside dish originating from the Bengal region of the Indian subcontinent, popular in Bangladesh (especially among the urban population) and West Bengal, India. The dish consists mainly of potatoes, chickpeas, and onions and is usually topped with additional diced chillies or grated boiled eggs. It is spicy and sour in taste. The snack is very popular owing to its availability, low price, and ease of preparation. It is mostly sold in roadside stands and in various fast food stores. It can also be prepared at home. It is a mixture of boiled diced potatoes,"
"is added to soups. Zoedoe is normally greenish in color and has a strong smell. Other types of cheese include Western types like Cheddar and Gouda. Western Cheese is made in the Swiss Cheese Factory in Bumthang or imported from India. Popular snacks include ""momo"" (Bhutanese dumplings), ""shakam eezay"", ""khabzey"" (dried fritters made with flour, water, and sugar, which are then deep-fried), ""shabalay"", ""juma"" (Bhutanese sausages marinated in spices), and noodles. Restaurants in the country can serve Chinese, Nepalese, Tibetan and Indian foods, which are very popular and in recent years Korean restaurants have opened due to the increasing popularity"
"various occasions e.g. Pohela Baisakh, and events e.g. Gaye Holud by the people of Bangladesh. Chotpoti Chotpoti (Bengali চটপটি), is a roadside dish originating from the Bengal region of the Indian subcontinent, popular in Bangladesh (especially among the urban population) and West Bengal, India. The dish consists mainly of potatoes, chickpeas, and onions and is usually topped with additional diced chillies or grated boiled eggs. It is spicy and sour in taste. The snack is very popular owing to its availability, low price, and ease of preparation. It is mostly sold in roadside stands and in various fast food stores."
"Steak and oyster pie Steak and oyster pie, also known as beef and oyster pie is a traditional Victorian English dish. It is also known in Australia and New Zealand. In Ireland, it has been prepared by the Ballymaloe House, and as a classic dish of the Ballymaloe Cookery School. In the United States, it's a regional dish of Norfolk, Virginia. There, neck, flank, round, or rump may be used. It is prepared in a Dutch oven, where it is slow-cooked until gelatinous. Steak and oyster pie may be made with bluff oysters, and may use brewed, alcoholic beverages, such"
"Good Hope since the 17th century, when it was made with a mixture of mutton and pork. Today, bobotie is much more likely to be made with beef or lamb, although pork lends the dish extra moisture. Early recipes incorporated ginger, marjoram and lemon rind; the introduction of curry powder has simplified the recipe but the basic concept remains the same. Some recipes also call for chopped onions and almonds to be added to the mixture. Traditionally, bobotie incorporates dried fruit like raisins or sultanas. It is often garnished with walnuts, chutney and bananas. Although not particularly spicy, the dish"
"watering. Chotpoti is a very popular snack food item in Bengal. It is mainly cooked whole yellow peas with various spices, and dressed with smashed fuchka, boiled egg, green chilies etc. It is serve with tamarind juice (tetuler tok). It is snacks created with potato and flour. This triangular shaped dish is made by making a cone using flour and pouring the cooked potato in it and after that it is cooked in hot oil. Bengali cuisine Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now divided"
"Rappie pie Rappie pie is a traditional Acadian dish from southwest Nova Scotia and areas of Prince Edward Island. It is sometimes referred to as ""rapure pie"" or ""râpure"". Its name is derived from the French ""patates râpées"" meaning ""grated potatoes"". It is a casserole-like dish traditionally formed by grating potatoes, then squeezing them through cheesecloth. This removes some of the water from the potato solids. The liquid removed is replaced by adding hot broth made from chicken, pork or seafood along with meat and onions, and layering additional grated potatoes over the top. Common meat fillings include beef, chicken,"
"Cuisine of Quebec Quebec's traditional cuisine is as rich and diverse as the province of Quebec itself. Quebec is most famous for its poutine, tourtières (meat pies), pâté chinois, pea soup, ""fèves au lard"" () (baked beans with lard – similar to Boston baked beans), cretons spread, and desserts such as maple syrup-based grand-pères (), pouding chômeur and ""tire Ste-Catherine"" (St. Catherine's taffy). Spruce beer is also considered a traditional beverage. The strongest influences on traditional Quebec cuisine come from the cuisines of France and Ireland, as the two largest ethnic groups in the province are French and Irish, although"
"Moambe chicken Poulet à la moambé or simply poulet moambe (French; ""chicken in a palm butter sauce"") is a savoury chicken dish popular in Central Africa and sometimes considered the national dish of the Democratic Republic of the Congo. The dish itself is made by combining chicken, spices and palm butter (""moambé"") to create a stew-like consistency. A number of local or regional variations exist across the Congo. It is also considered the national dish of Gabon where it is known as poulet nyembwe, and in Angola where it is known as . ""Poulet à la moambé"", which is usually"
"and later the food spread to the rest of the world. Similar desserts are prepared in Europe with bilberries. It remains a popular dessert in the United States and Canada. Blueberry pie made with wild Maine blueberries is the official state dessert of the U.S. state of Maine. Blueberry pie has been documented in the Appledore Cook Book in 1872. A typical ingredient for blueberry pie are rinsed and stemmed blueberries. The berries can be frozen or fresh. Other ingredients include flour, or instant tapioca. cinnamon, nutmeg, sugar, vanilla and butter. Recipes may vary ingredients. The macronutrient count for a"
"Sorpotel is a recipe of Portuguese-Indian (Goan) origin, consisting of a mixture of boiled meat; in Zanzibar, this includes tongue, heart and liver. It is cooked with masala (a mix of spices similar to curry), as well as tamarind and vinegar. The spice cake is the most typical dessert in Zanzibari cuisine. It is made of a pastry with a mix of cinnamon, clove, nutmeg and chocolate. Boko-boko is a sort of skew of meat cooked in maize, ginger, cumin, chili, tomato and onion. Bread prepared with hazelnuts and dates, as well as eggs and vanilla, is the most traditional"
"cochons"" (little pigs). Tourtière Tourtière (, ) is a Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is often added to enhance the taste of the pie. A traditional part of the Christmas ""réveillon"" and New Year's Eve meal in Quebec, it is also popular in New Brunswick, and is sold in grocery stores across the rest of Canada, all year long. Tourtière is not exclusive to Quebec. It is a traditional French-Canadian dish served by generations of French-Canadian families throughout Canada and the bordering areas"
"as ales and stouts. This dish is also prepared by Rick Stein using Guinness beer. Steak and oyster pie Steak and oyster pie, also known as beef and oyster pie is a traditional Victorian English dish. It is also known in Australia and New Zealand. In Ireland, it has been prepared by the Ballymaloe House, and as a classic dish of the Ballymaloe Cookery School. In the United States, it's a regional dish of Norfolk, Virginia. There, neck, flank, round, or rump may be used. It is prepared in a Dutch oven, where it is slow-cooked until gelatinous. Steak and"
"Powsowdie Powsowdie is a Scottish sheep's-head broth or soup. Traditional preparation of the soup includes sheep's trotters as an ingredient. Dried peas and barley can also be used as additional ingredients. Powsowdie has been described as a speciality dish in Edinburgh, Scotland. Powsowdie is less popular and less known in contemporary times; it was more prominent during times when ""all parts of an animal were used in cooking and nothing was wasted"". The National Library of Scotland included powsowdie in a 2015 food history exhibition named ""Lifting the lid"", which was an exhibit of historic Scottish recipe books that included"
"Bott boi Pennsylvania Dutch bott boi is a soup popular in central and southeastern Pennsylvania. Bearing no resemblance to the baked dish known elsewhere as pot pie (itself known within Pennsylvania as ""meat pies""), ""bott boi"" consists of large square noodles and a meat such as chicken, ham, or beef simmered in stock. Other common ingredients include potatoes, carrots, or celery. Saffron may also be added as a flavoring. Created to use up leftovers, Pennsylvania Dutch pot pie developed from the more widespread baked variety. Its characteristic noodles were added as a staple of the Pennsylvania Dutch and English diets."
"shepherd's pie, bubble and squeak, and bangers and mash. New potatoes may be cooked with mint and often served with butter. The Tattie scone is a popular Scottish dish containing potatoes. Colcannon is a traditional Irish food made with mashed potato, shredded kale or cabbage, and onion; champ is a similar dish. Boxty pancakes are eaten throughout Ireland, although associated especially with the North, and in Irish diaspora communities; they are traditionally made with grated potatoes, soaked to loosen the starch and mixed with flour, buttermilk and baking powder. A variant eaten and sold in Lancashire, especially Liverpool, is made"
"Tourtière Tourtière (, ) is a Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is often added to enhance the taste of the pie. A traditional part of the Christmas ""réveillon"" and New Year's Eve meal in Quebec, it is also popular in New Brunswick, and is sold in grocery stores across the rest of Canada, all year long. Tourtière is not exclusive to Quebec. It is a traditional French-Canadian dish served by generations of French-Canadian families throughout Canada and the bordering areas of the United"
"example dishes. ""Powsowdie"" has also been used as a term for ""milk and meal boiled together"" and as ""any mixture of incongruous sorts of foods."" Powsowdie Powsowdie is a Scottish sheep's-head broth or soup. Traditional preparation of the soup includes sheep's trotters as an ingredient. Dried peas and barley can also be used as additional ingredients. Powsowdie has been described as a speciality dish in Edinburgh, Scotland. Powsowdie is less popular and less known in contemporary times; it was more prominent during times when ""all parts of an animal were used in cooking and nothing was wasted"". The National Library"
"Hobnob biscuit Hobnobs is the brand name of a commercial biscuit. They are made from rolled oats and jumbo oats, similar to a flapjack-digestive biscuit hybrid, and are among the most popular British biscuits. McVitie's launched Hobnobs in 1985 and a milk chocolate variant in 1987. They are primarily sold in the United Kingdom, the Isle of Man and Ireland but are available in Australia, New Zealand, South Africa and several European and Asian countries (e.g. Taiwan and Hong Kong). In Italy they are now marketed as a variety of digestive biscuit, having previously been known as Suncrok. They were"
"Shoofly pie Shoofly pie (or shoo-fly pie) is a molasses pie or cake that developed its traditional form among the Pennsylvania Dutch in the 1880s, who ate it with strong black coffee for breakfast. It is called Melassich Riwwelboi or Melassichriwwelkuche (molasses crumb cake) in the Pennsylvania Dutch language. Shoofly pie is a molasses crumb cake baked in a pie crust. The primary ingredients of the filling are molasses, flour, brown sugar, egg, and water. The addition of a pie crust makes it easier for people to hold a piece in the hand while eating it. It comes in two"
"areas. Tourtière is an integral part of holiday-time meals for French Canadians in St. Boniface, as well as in Manitoba's rural Francophone areas. Browned meat is seasoned with varying combinations of savory, nutmeg, cloves, cinnamon, celery salt, dry mustard, salt and pepper. Acadian tourtière, or pâté à la viande (pâté is casserole or pie), is a pork pie that may also contain chicken, hare and beef. Pâté à la viande varies from region to region in New Brunswick, Nova Scotia and Prince Edward Island. In Petit-Rocher and Campbellton the dish is prepared in small pie plates and known as ""petits"
"Kibbeh Kibbeh (), (also spelled and pronounced kibbe, kebbah, kubbeh, kubbah or kubbi depending on region, and known in Egypt as kobeiba and in Turkey as içli köfte) is a Levantine dish made of bulgur, minced onions, and finely ground lean beef, lamb, goat, or camel meat with Middle Eastern spices (cinnamon, nutmeg, clove, allspice). Other types of ""kibbeh"" may be shaped into balls or patties, and baked, cooked in broth, or served raw. ""Kibbeh"" is considered to be the national dish of many Middle Eastern countries. Kibbeh is a popular dish in Middle Eastern cuisine. Mainly, it is found"
"Lesotho, Swaziland, Zambia, Zimbabwe, Malawi, Botswana and many other parts of Southern Africa, traditionally made into uphuthu, sour-milk porridge, pap, and also Umqombothi (a type of beer). The raw ingredient of mielie meel is added to boiling water, the ratio of which produces either porridge or the firmer pap/nshima/sadza. When making porridge milk it is sometimes used to produce a creamier dish, the porridge usually has a thick texture and is commonly eaten for breakfast in southern Africa. The firmer pap is eaten with meat and gravy dishes as well as vegetable relishes. It is similar to Italian polenta or"
"popular type of hot dog in Maine, natural casing frankfurters colored bright red. The whoopie pie, which is also a staple in the Philadelphia/Pennsylvania Dutch cuisine, is the official state treat. Finally, the Italian sandwich is popular in Portland and southern Maine. Portland restaurant Amato's claims to have invented the Italian sandwich in 1902—specifically, a submarine sandwich made with ham, cheese, tomato, raw peppers, and pickles, served with or without oil, salt, and pepper. The city of Portland, Maine is known for its numerous nationally renowned restaurants; it was ranked as Bon Appétit magazine's ""America's Foodiest Small Town"" in 2009."
"Sosatie Sosatie (pl sosaties) is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from ""sate"" (""skewered meat"") and ""saus"" (spicy sauce). It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa. Marinated, cubed meat (usually lamb) is skewered and braaied (barbecued) shish-kebab style. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers. To prepare, mutton chunks are marinated overnight in fried onions, chillies,"