More from National Geographic Traveller Food

National Geographic Traveller Food4 min read
Thieboudienne
Described as the original jollof rice, the ubiquitous red, fragrant West African dish, thieboudienne is a one-pot wonder of rice stewed with firm, fleshy white fish. It’s a Senegalese speciality, to which vegetables ranging from aubergine, okra, cabb
National Geographic Traveller Food8 min read
Where The Heart Is
“Please, have more. You’ve hardly eaten,” says Marilena, as she ladles some extra sarmale cabbage rolls onto my plate. I’ve had three already, and this is after two bowls of chicken soup and a couple of lichiu, sweet-sour, custardy tarts that Marilen
National Geographic Traveller Food2 min read
How I Got The Shot
Tell us about this image. This is Jean-Louis Miquel, an expert at Jeune Montagne cheese, demonstrating how far he can stretch aligot before it breaks. He’d prepared a good amount of the stringy mix of cheese and mashed potato, and I think he was secr

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