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Here you will find a large range of recipes which do not fit into the 'ancient' theme of the remainder of the recipes on this site. In essence these recipes represent a sampling of the several thousand recipes that I've gathered, adapted and personally cooked over the years. Many of these recipes originate with University friends who helped engender my interest in world cuisine. Others come from exchanging recipes on the internet or going through recipe books to search for things that work (and things that don't) and are the results of my own experiments and modifications on these recipes. Yet others are things that I've tried and which turned out so well that I decided to write them up.
I have a passion for food and cookery that is (hopefully) bolstered by a formal scientific training that lets me know what's happening when food cooks. This is one reason why Roman cookery with it's balancing of salt, sweet, sour, bitter and umami flavours is so fascinating (the same balancing is also present in Thai cuisine) and I want to bring this approach to the balancing of flavours to traditional Western and to fusion foods. Spice blends are fascinating as they show both how foods and flavourings have developed locally across the world and how the spice trade (especially the introduction of Black Pepper and Chillis) have affected the major cuisines of the world.
As well as the list of recipes presented below you can also fetch Modern and Traditional fish recipes by meal type via these links:
| Starters | Fish Courses | Meat Courses | Vegetarian | Accompaniments to Main Courses | Desserts |
| Breads, Cakes and Pastries | Sauces and Jams | Snacks |
| Drinks | Spice Blends |
Alphabetical list of Starters recipes follow (limited to 100 recipes per page). There are 459 recipes in total:
| Abenkwan (Palm Oil Soup) Origin: Ghana | Belgian Seafood Stew Origin: Belgium | Chadian Fried Fish Origin: Chad |
| Ago Glain Origin: Benin | Benachin Origin: West Africa | Chicken and Walnuts Origin: British |
| Agushi Soup (Ghanaian Egusi Soup) Origin: Ghana | Bengali Crab Curry Origin: India | Chicken of the Woods and Prawns with Noodles Origin: Fusion |
| Ahi Poke Origin: American | Bengali Fish Curry Origin: India | Chicken Pupus Origin: Hawaiian |
| Akotonshi (Ghanaian Stuffed Crabs) Origin: Ghana | Bengali Prawns and Rice Origin: India | Chifteluīe cu Ştiucă (Trout Meatballs) Origin: Romania |
| Akume with Ademe Sauce Origin: Togo | Bengali Tilapia Curry Origin: India | Chilli Prawn Linguine Origin: Fusion |
| Algerian Escabeche Origin: Algeria | Bermuda Salmon Origin: Bermuda | Chubbagin Lélé et Raabie Origin: Mauritania |
| Algerian Grilled Sardines with Lemon Origin: Algeria | Bermudan Fishcakes Origin: Bermuda | Cidered Haddock Casserole Origin: British |
| Aloha Seafood Dish Origin: Hawaiian | Bhapa Ilish Patey (Steamed Hilsa Fish) Origin: Bangladesh | Clams with Sea Kale in Miso Broth Origin: Fusion |
| Arbroath Smokies Origin: Scottish | Boatman's Curry Origin: Fusion | Cocoa Bean Curried King Prawns Origin: Hawaii |
| Asparagus and Crab Strata Origin: British | Bonnie Pepper Soup Origin: Liberia | Coconut Fish Curry Origin: Fusion |
| Asparagus and Tuna Strata Origin: British | Bouillabaisse Origin: France | Cod with Mustard Sauce Origin: Scottish |
| Avocat aux Crevettes Senegalaise (Senegalese Shrimp and Avocado) Origin: Senegal | Bouillabaisse with Rouille and Croutons Origin: France | Cod Wrapped in Bacon Origin: England |
| Τeganismenoi xiphίest me ta mesogeiaka karykeumata (Fried Swordfish with Mediterranean Spices) Origin: Greece | Bouillon Crabes (Swimmer Crab Bouillon) Origin: Mauritius | Coldstream Baked Eggs Origin: British |
| Babotie (Beef Pie) Origin: South Africa | Braised Brill Origin: British | Coriander Chicken Origin: Algeria |
| Bachalu Gomes (Salt Cod with Potatoes) Origin: Angola | Brunei Cutlets Origin: Brunei | Cosa-Cosa Camaro (Hot-Hot Prawns) Origin: Angola |
| Bahamanian Lobster Curry Origin: Bahamas | Cajun Mussels Origin: Cajun | Crabe Béninoise (Beninese Crabs) Origin: Benin |
| Baked Brown Trout Origin: Scottish | Cajun Salmon Steaks Origin: Cajun | Creamed Willowherb and Tuna Origin: Fusion |
| Baked Cod and Egg Sauce Origin: Scottish | Cajun Seafood and Noodles Origin: Cajun | Creole Calamari Origin: Aruba |
| Baked Cod with Ginger on Asparagus Origin: Australia | Cajun Shrimp and Oyster Jambalaya Origin: Cajun | Crisp Paupiette of Sea Bass in Red-wine Sauce Origin: French |
| Baked Cod with Horn of Plenty Mushrooms and Wild Garlic Leaves Origin: British | Cajun Shrimp-stuffed Pistolettes Origin: Cajun | Crockpot Sweet and Sour Prawns Origin: American |
| Baked Cod, Danish Style Origin: Denmark | Cake aux olives et samoun (Cake with Olives and Salmon) Origin: France | Cuscus bil-Hoot (Couscous with Fish) Origin: Libya |
| Baked Eel Origin: Anguilla | Calco Stoba (Conch Stew) Origin: Aruba | Dagaa (Dried Fish with Tomatoes) Origin: Tanzania |
| Baked Fish with Vegetables Origin: Romania | Caldo de Peixe (Fish Soup) Origin: Cape Verde | Dahomey Fish Stew Origin: Benin |
| Baked Lobster Tail Soufflé Origin: South Africa | Caldo de Peixe II (Cape Verdean Fish Stew II) Origin: Cape Verde | Dark Chilli Sambal Origin: Ghana |
| Baked Red Snapper Origin: Australia | Camaro Grelhado com Mohlo Cru (Grilled Prawns with Raw Sauce) Origin: Angola | Daurade aux Citrons Confits (Gilt-head Bream with Preserved Lemons) Origin: Libya |
| Baked Salmon with Tarragon Origin: Scottish | Cape Kedgeree Origin: South Africa | Deep-fried Battered Scampi Origin: British |
| Baked Snapper Origin: Bahamas | Capitaine and Pili-Pili in Palm Oil Origin: Congo | Deep-fried Breaded Scampi Origin: British |
| Baked Tilapia with Pineapple and Black Beans Origin: Costa Rica | Caribbean Fish Origin: Caribbean | Djedad (Moroccan Apricot-roasted Chicken) Origin: Morocco |
| Balmain Bugs and Whiting Origin: Australia | Carp with Mushrooms Origin: Lithuania | Dongo-Dongo Origin: Central Africa |
| Bangladeshi Fish Korma Origin: Bangladesh | Cashew, Prawn, Brazil Nut and Lemon Rice Origin: Fusion | Dover Sole á la Meuniere Origin: France |
| Barbecued Beef Roast Origin: Australian | Cassava Pie Origin: Bermuda | Dover Sole and Scampi in a Cremant Sauce Origin: British |
| Barbecued Halibut with Oriental Sauce Origin: Fusion | Ceebu Jën (Rice and Fish) Origin: Senegal | |
| Bass in Ale Sauce Origin: Caandian | Ceviche Origin: South America |
Not found what you're looking for? Search the web:
Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.
When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.
Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.
Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...
If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.