Andorran Escudella

Escudella Traditional Andorran Style

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Andorran Escudella is a national favorite in this small country. Escudella originated among the
Catalan people, and some historians claim it to be the first referenced soup in Europe. Andorrans adopted the basic stew recipe and modified it more to their favorite tastes and ingredients. For as long as modern day natives can remember, Andorran escudella has been a revered “special occasion” dish, traditionally served on Christmas.

Andorran Escudella

(Photo Attributed to Author: Tamorlan)

Very rich, filling and fatty, it features several different meats and animal parts. Some variations include meatballs. Always, however, it is spiced with parsley and garlic – lots of garlic. Andorran escudella also contains plenty of vegetables, which may vary depending on the season. Cabbage, carrots, celery, parsnips and potatoes are common ingredients. It can be served as a soup, or boiled down to more of a stew consistency. Sometimes Andorran escudella is served ladled over a bed of rice in a deep bowl. This recipe calls for rice – and pasta – as inclusive ingredients.

Authentic Andorran Escudella Recipe-

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Fuhjehi Kavaabu

Maldivian Tuna Balls Fuhjehi Kavaabu

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Maldivian Tuna Balls (“Fuhjehi Kavaabu”) are battered and deep fried. They are simply delightful, and immensely popular in Maldive. You can serve them on a plate with side dishes, or some people like to have them served on a skewer.

Maldivian Tuna Balls Fuhjehi Kavaabu

(Photo Attributed to Author: Chenghoiting701)

Maldivian Tuna Balls Recipe-

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Andorran Trinxat

Andorran Trinxat National Dish

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Andorran Trinxat is a national favorite dish in Andorra, and most likely one of the best-known dishes to come out of this small country. It bears a lot of similarities with the Irish dish,  colcannon. Andorra has a very mountainous topography and climate, so the natives over the millennia made use of what would grow well there – hardy plants like cabbage and potatoes. Grazing land to raise livestock like cattle is at a bare minimum, so it also made sense that pork meat became the most common to use. This dish was (and still is) a popular wintertime meal, because cabbage becomes the most sweet and tender after its been frosted at least once.

Andorran Trinxat

(Photo Attributed to Author: daniel.julia)

Trinxat means “chopped” in English, and there are numerous variations on the dish. This particular one, Andorran trinxat de la Cerdanya, is the most common and traditional version. It is a robust, hearty mash, consisting of cabbage, and potatoes, with pork meats and fats. A wonderful comfort food, filling, and satisfying.

Andorran Trinxat de la Cerdanya Recipe-

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Andorran Bacalao Escaixada

Andorran Bacalao Escaixada

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Andorran Bacalao Escaixada is a classic and national favorite dish in Andorra. It is also delightfully simple to make. The “Bacalao” is the key ingredient – basically dried, salted cod fish. But when rehydrated and seasoned in this method, Andorran Bacalao Escaixada is a most enjoyable and memorable meal.

Andorran Bacalao Escaixada

(Photo attributed to author: Javier Lastras)

Andorran Bacalao Escaixada Recipe-

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