Semiserious Chefs

Ceviche is a traditional dish made using an acid, typically a citrus juice, to marinade raw fish. It is believed to date back to the Incan Empire, but with so much immigrating in and out of the area, and the basic-ness of the idea, it’s pretty unrealistic to allow one civilization full credit. There were […]

The world culture history in the name of this recipe is just outstanding! ‘Fufu’ comes from West Africa. It is the name for a sticky dough that has been made from a boiled and mashed starch, typically African yam, cassave/yuca, or plantain. In this instance it’s mashed Plantain Fufu, though not quite the same texture […]

Citrus Junos, known as Yuzu (ユズ) in Japanese, and yuju (유자) in Korean, is the name of a particular type of rather small, very seedy, citrus fruit. Although it is commonly used fresh, and to make ponzu in particular, you will very often find it in a fermented form combined with chilis and salt, as […]

In our American world of mish-mashing cultures, it is really wonderful whenever I stumble upon a truly authentic l dish. Not too long ago, in my never ending quest to expand my herb and spice collection, I purchased a pinch bag of annatto seeds and began researching the hows and wheres of their common use, […]