To me eid El Kabir is not complete without dambun nama #sokoto #sokotostate

Its healthy and taste good.# Sokoto

This is my go-to meat sauce. It works great for pasta, or to top French Fries.

It is October, everything from the kitchen garden is ready to be processed, and a hearty bean chili stew is great for freezing in individual portions. This recipe makes five dinners from scratch.

This is a recreation of the Peruvian dish "rocoto relleno".The bell peppers turn out very sweet and delicious.You can substitute other ingredients for the ground meat.I added whole cherry tomatoes to the filling.You don't have to put the lids on top of the bell peppers. For 4 servings. Recipe by CILAN

A very old recipe. It's from the 14th century. Unlike Sauerbraten which is marinated in vinegar and spices before cooking, this is marinated after cooking.

In this recipe, each meat ball is stuffed with a whole boiled egg then fried. Serve with mashed potato.

I made it for my family during sallah and they liked it saying it was the best 🤩❤️

I saw some cute little round new potatoes, so I wondered what was the best way to cook them - and came up with this recipe.No hints to speak of. Recipe by SYNDY

If u like owen cooked tastes like me , this s really healthy n tastyy :)

I learned this recipe from my mother-in-law. Recipe by Poppoman seijin

Rawon is Indonesian dish like as stew, fry black – with a typical spice mixture containing Kluwek. Sundanese people in the area call it "picung" or "pucung" (as well as some in Central Java) and in Toraja it's called "pamarrasan". Rawon's typical dark color comes from kluwek, so overseas it's known as BLACK SOUP. Kluwek, besides giving a black color, it also gives rawon a savory sauce and condenses the flavor. In order to keep kluwek from becoming bitter : after being removed from the shell, the contents of kluwek should be soaked for several hours with hot water and then rinsed with cool water (not water from refrigerator).In East Java you can often find rawon sellers, especially Pasuruan rawon is widely known. In the town of Ngawi, rawon is a common meal there and is often served during the event recitals or other salvation. If passing Madiun-Ngawi area and its surroundings, many restaurant menu boards that offer this soupy dish. Although known as a typical cuisine of East Java, rawon known also by the people of Central Java east (Surakarta – not surprising because Surakarta is near Ngawi).Meat for rawon generally is beef cut into small pieces. Seasoning the soup is very typical of Indonesia, rich in spices. Blended seasonings and saute until fragrant, then put in the broth stew meat together with meat. Rawon is served while hot with rice, along with : short bean sprouts, scallions, shrimp crackers, fried beef (empal) or salted egg and super spicy sauce. Because sauces are spicy, can you make sweat profusely and lips feel "bloated" ;-pFor those not familiar with this cuisine, maybe you're not in the mood to eat when you see it. Chunks of meat in gravy that is black, with a sprinkling of bean sprouts and chives on top??? But... do not imagine that weird first, as the proverb "Do not Judge The Book by It's Cover" because the appearance and taste very different. It was a tasty, rich spices, and fresh because it contains no milk. Hmm, delectable!!!