Mamaliga , the golden bread from Moldovan cuisine

Our today’s dish is from a small and landlocked country of Europe , Moldova which became independent in 1991 soon after the collapse of Soviet Union. Moldovan cuisine as Moldova shares its borders with Ukraine and Romania has the classic influence in food with these nations and other European states. A classic Moldovan porridge which is prepared with yellow maize flour and it is equally popular meals in Romania is identified as Mamaliga. Mamaliga , the golden bread from Moldovan cuisine has gained immense popularity in present instances and it is served in the finest restaurants in Moldova.

Moldovan Mamaliga : The Golden bread of Moldova

You get in touch with it a peasant meals, a breakfast item, staple food or porridge, Mamaliga is so unique and it is eaten as a substitute of bread. Mamaliga is a nourishing and fiber full food which is prepared with boiled water, salt and cornmeal and it is cooked in a special pan. In some locations Mamaliga is also prepared in a variety of methods and its recipes consist of the supplies like milk, butter, various kinds of cheese, eggs, sausages (normally fried, grilled or oven-roasted), bacon, mushrooms, ham, fish and so on.

Moldovan people love Mamaliga and take into account it as a healthier item which consists of extremely less quantity of cholesterol and fats. With the passage of time the indulgence of diverse new ingredients, Mamaliga, the golden bread from Moldovan cuisine has replaced the frequent use of wheat bread and it has grow to be a widespread household food item in Moldova.

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Ropa Vieja, Tasty Cuban Cuisine

Ropa Vieja is a conventional Cuban food which actually means old clothing. Here are no strong indications for the clear origin of this famous dish of Cuba but it is believed that in ancient occasions a poor man of Canary Islands cooked his old clothes to feed his hungry youngsters. His act was so significantly filled with affection that the dish was transformed into amazing and delicious beef stew.

Image from TheNoshery.com

Whoever is the inventor of Ropa Vieja, this scrumptious meals promises a lip smacking pleasure to the eater. How Ropa Vieja became so a lot favourite in Latin American region is also fairly fascinating. Due to Spanish cultural influence on Caribbean and Cubans and heavy immigration of Spanish folks in these components of the planet, Ropa Vieja got immense recognition. Initially,  Ropa Vieja contained leftovers, but later became a shredded beef dish with chickpeas and potatoes in Canary Islands. Some of its kinds are also cooked with chicken and other forms of meat. The typical Ropa Vieja of Cuba is not ready with garbanzo beans or potatoes rather it is just the shredded meat in sauce. Ropa Vieja has the national significance in Cuban cuisine.

Generally the Cuban Ropa Vieja  is prepared by slowly braising up the beef to a day in advance. When the meat is cooked , it is further fragmented and then once more cooked with spices like cumin and oregano, tomato sauce, paste or fresh tomatoes, onions, bell peppers and often olives or pimentos. Often Cuban Ropa Vieja is also  embellished with pimentos and served with rice, or hot tortillas, chopped cilantro and sour cream. And some people like it in  the traditional Spanish style rice and black beans.

Ropa Vieja is equally popular in the entire Latin American region. Like in Venezuela Ropa Vieja is a part of the Venezuelan national dish, pabellón criollo.

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