foodie

20 Jun

Posted at 00:00h in foodie, Video by

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_video link="https://vimeo.com/872546646"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_empty_space height="20px"][vc_column_text]Location: Ashanti Region, Ghana Language: English Duration: 4:58 Description: Fred Dahe visits the Ashanti Region of Ghana to experience the local Home meal. In this episode, get to experience how the typical home...

15 Jun

Posted at 14:45h in Editorial, foodie by

A popular dish in Korean seafood markets, it consists of baby octopus cut into pieces and served while still moving, valued for its extreme freshness. Ingredients: 1 baby octopus (live and cleaned) Sesame oil Coarse salt Sesame seeds Preparation: Cut the octopus into small pieces. Drizzle with...

13 Jun

Posted at 12:16h in foodie, Video by

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_video link="https://vimeo.com/869603562"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_empty_space height="20px"][vc_column_text]Location: Côte d'Ivoire Language: French, English Duration: 0:59 Description: Fred Dahe's visit to Côte d'Ivoire extends as he experiences the amazing taste of fufu from Côte d'Ivoire, a completely different cruisin' from what...

09 Jun

Posted at 13:05h in Editorial, foodie by

Kaiseki is more than just a meal — it’s an exquisite culinary journey rooted in Japanese tradition. This multi-course dining experience, often served in serene ryotei restaurants, highlights seasonal ingredients prepared with precision and presented as edible art. Each dish embodies balance — flavors, textures,...

08 Jun

Posted at 14:45h in Editorial, foodie by

Traditional in the Peruvian Andes, cuy (guinea pig) has been a source of protein since pre-Columbian times. It’s a festive dish, highly valued during family celebrations. Ingredients: 1 whole guinea pig, cleaned 3 garlic cloves 1 tablespoon cumin 1 tablespoon ground ají panca (Peruvian red pepper) ...

25 Abr

Posted at 00:00h in foodie, Video by

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_video link="https://vimeo.com/869603562"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_empty_space height="20px"][vc_column_text]Location: Côte d'Ivoire Language: French, English Duration: 0:59 Description: Fred Dahe's visit to Côte d'Ivoire extends as he experiences the amazing taste of fufu from Côte d'Ivoire, a completely different cruisin' from what he...