Lechon Kawali is a beloved Filipino dish featuring crispy, deep-fried pork belly with a golden, crackling skin and tender, juicy meat underneath. Unlike its whole-roasted counterpart, lechon, this version is boiled then fried to perfection
Sisig is a sizzling Filipino dish from Pampanga, celebrated for its bold, tangy, and savory flavors. Traditionally made with chopped pig’s face, ears, and liver, this dish is grilled, fried, and then tossed with onions, calamansi
Bulalo is a comforting Filipino beef soup, a specialty of Batangas, known for its rich, marrow-filled broth and tender beef shank. This hearty dish features slow-cooked beef bones with marrow, corn, cabbage, and potatoes
Bicol Express is a fiery Filipino stew hailing from the Bicol region, known for its bold flavors and creamy coconut milk base. This iconic dish features tender pork, shrimp paste, and a generous amount of green chilies
Kare-Kare is a rich and savory Filipino oxtail stew, renowned for its creamy peanut sauce and vibrant medley of vegetables. This traditional dish, often served at celebrations, combines tender oxtail, tripe, or pork with eggplant
Sinigang is a beloved Filipino sour soup, celebrated for its tangy, savory broth and vibrant mix of vegetables and protein. Often made with tamarind, guava, or kamias for its signature sourness, this comforting
I didn’t go to the Philippines for the food — not at first. It was a spontaneous backpacking trip with three close friends: Sarah, Lily, and Ava. We were four Americans chasing islands, sunsets, and freedom on a two-month break from work and routines.
Wali wa Nazi is a fragrant Tanzanian dish that’s a staple in Swahili coastal cuisine, particularly in regions like Zanzibar and Dar es Salaam. “Wali” means rice, and “nazi” refers to coconut, highlighting the star ingredient
Irio is a comforting Tanzanian dish, though it’s more commonly associated with Kenyan cuisine, particularly among the Kikuyu people. In Tanzania, it’s enjoyed in regions near the Kenyan border, like Arusha, where culinary traditions
Makande is a traditional Tanzanian dish from the Kilimanjaro region, often enjoyed by the Iraqw tribe. This simple yet nourishing stew combines maize (corn) and beans, slow-cooked into a comforting, hearty meal.