food

Not such a large stretch of coast but very different cooking styles, Galicia, Asturias, Cantabria and the Basque Country have much to offer, from simple country recipes to the sophisticated dishes from the new cuisine in the Basque Country, for many, the cradle for modern Spanish cuisine.

Food in the Spanish north east interior includes fresh vegetables from Navarra, fruit from Aragon and farm raised meat, all those ingredients can be cooked in the splendid Rioja wines.

Food in the Spanish Mediterranean region is rich in fresh vegetables, beans, almonds nad healthy olive oil, with plenty of fish dishes.

Although grouped together, the Spanish islands have very different cooking styles because of their location.

The cuisine in the Spanish central plains is austere. Meat such as lamb, mutton or pork are the most popular, accompanied by the variety of game meats that can be found wild.

Food and drink keep body and soul together, as often displayed in kitchen and dining rooms at Swiss homes. It shows that they take food seriously and meals are the center of family life.

South African cuisine is a delectable fusion of indigenous ingredients and international influences, creating a mouthwatering array of dishes that showcase the country’s culinary diversity.

Nigeriang lies on the western Africa coast, on the Gulf of Guinea, surrounded by the countries of Benin, Niger, Chad, and Cameroon. Between the desert-like north of the country, touching the Sahara, and the tropical south, there are plateaus, hills, forest, savannah and a coastal plain good for farming. The climate is always hot and, although rainfall varies from almost nothing to rain forest conditions, most of the rain happens during a single rainy season.

Moroccan rich cuisine includes foods such as the popular couscous and tagines, skillfully seasoned to produce wonderfully fragant and spiced -but not overly hot- dishes. Both, couscous and tagines, are Berber dishes, but Moroccan cuisine also shows the influences Arab, Mediterranean, Spanish and neighbour African countries.

Malagasy cuisine blends the influences of the Arabic, Chinese, French, African and Indian cultures present in Madagascar.