Samaki wa Kupaka is a Tanzanian coastal delicacy, particularly popular in the Swahili regions like Zanzibar and Dar es Salaam. “Samaki” means fish, and “kupaka” refers to the method of coating or smearing the fish with a rich
Mchuzi wa Samaki is a vibrant Tanzanian fish curry that hails from the Swahili coast, particularly Zanzibar. This dish is a celebration of East African flavors, blending fresh fish with a rich, aromatic sauce made from coconut milk
Kajaik, a hearty fish stew straight from South Sudan, loved across the region for its smoky, savory vibes. It’s a traditional dish often made with dried fish, veggies, and spices, simmered into a comforting broth. Kajaik is a staple along the Nile
Stinky Mandarin Fish, or Chòu Guì Yú, is a legendary dish from Anhui Province, China, celebrated for its bold, pungent aroma and tender, flavorful flesh. Despite its name, this traditional Huizhou delicacy is a masterpiece of fermentation, transforming fresh mandarin fish into a savory.
Snoek Braai is a cherished South African dish featuring snoek, a flavorful, oily fish, grilled over an open fire and basted with a tangy, buttery marinade. Popular along the Cape coast, this dish is a braai (barbecue) favorite
If you’ve ever traveled to the Mekong Delta in southern Vietnam, you’ve likely savored the vibrant flavors of Canh Chua Cá, a tangy fish soup that’s a staple in the region. This beloved dish is a perfect balance of sour, sweet, and savory, featuring a tamarind-infused broth, tender fish
Imagine dining in the heart of Hanoi’s Old Quarter, where the sizzle of turmeric-marinated fish fills the air with an irresistible aroma. Chả Cá Lã Vọng, a signature dish from Vietnam’s capital, is a culinary masterpiece that dates back over a century.
Imagine sitting by the coast of central Vietnam, where the ocean breeze carries the scent of fresh fish and simmering broths. Bún Cá, a beloved Vietnamese fish noodle soup, embodies the essence of coastal cuisine with its light, fragrant broth, tender fish
When I first came to Osaka from Accra to study business development, I thought I was ready for everything. The people were nice, the trains came on time (like magic!), and everything was clean clean. But one thing that shocked me proper was the food.
As a Norwegian father with a deep love for food, family, and travel, I thought I had tasted most of what the world had to offer. Seafood, in particular, runs in our blood — herring, cod, mackerel — all familiar flavors from my coastal upbringing in Bergen. But nothing, absolutely nothing