A Middle Eastern Staple, Labneh is yogurt that has been strained of much of it’s liquid to create a soft cheese. The people of Egypt, Iraq, Israel, Jordan, Lebanon, Palestine and Syria have long enjoyed the tart, sour cream like Labneh as a dip or spread in their diet.
A gluten-free ancient grain from West Africa, Fonio is grown and celebrated in different ways across the region. In Mali it is called “the seed of the universe.” It’s a sign of honor when served to guests. Fonio is eaten like we eat rice or couscous…
Join us for our 2021 Summer Specialty Dining Series. Jumbo Shrimp & Crawfish Boil, New England Lobster Bake, Peruvian Dinner, Harvest Feast & Oktoberfest.
It is believed that the Maya, from the Yucatan peninsula of Mexico, first cultivated Yuca (yoo-cuh). This tropical plant is an edible, tuberous member of the spurge family. It is widely cultivated for its tuberous roots in tropical areas around the world. Otherwise known as Cassava, it is used to produce flour for breads, tapioca, […]
Mawa McQueen, a chef and creator of Mawa’s GrainFreeNola, says she grew up enjoying hibiscus as well, in Côte d’Ivoire. “I’ve been using hibiscus my whole life, including at my restaurant Mawa’s Kitchen,”