foodbriefs
Topic

The American South

Defeat, memory and most of the music the country exported.

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1:19

Pecan pie

A sweet, nut-filled pie with a custard-like base, native to the southern U.S. and first documented in 1886.
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1:06

Po' boy

A Louisiana sandwich on local French bread, typically filled with roast beef, ham, or fried seafood.

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1:01

Açai bowl

A Brazilian snack from Pará and Amazonas made from açaí berries blended into a smoothie-like base and served in a bowl with toppings.
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1:15

Acarajé

A fritter of milled cowpeas fried in palm oil, served split and stuffed, rooted in Yoruba tradition and central to Bahian street food and Candomblé practice.
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1:05

Adana kebabı

A long strip of hand-minced lamb and tail fat, seasoned only with salt and hand-chopped sweet red peppers, grilled over oak coals.
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1:11

Ají de gallina

A Peruvian chicken stew with a chili-sofrito base, thickened with milk-soaked bread, cheese, and nuts, served with potatoes, rice, olives, and hard-boiled egg.