Introduction Oysters. People either love them or hate them. They are eaten today the same way as we ate them when we first discovered them: raw. Some like them with hot sauce, some with lemon juice but they need to be fresh. Real fresh. Oysters ought to taste like the […]
The New Orleans po’boy is a classic deep-fried oyster sandwich. It is most likely a variation of the famous “oyster loaves”. These deep-fried oysters on French loaves were popular in the city way back during the late 1800s already. The exact origin of the name po’boy is uncertain but one […]
Pearl millet (Pennisetum glaucum) or mahangu as it is locally known, is the most widely grown millet variety globally and Namibia’s most important staple food. It is the world’s sixth most important crop. It is especially important in the semiarid tropics of Asia and Africa where the crop is preferred […]
Introduction Some of the world’s classic dishes are named after the pot or pan they are cooked in. Such dishes include Paella, Tagine, Sač, Cataplana, Pancake and Nabemono. The latter originated in Japan and refers to ‘all things cooked in a nabe’ (pot). One famous version hereof is chanko nabe […]