The world’s cooking, continent by continent
Six broad regions, each with its own grains, its own pulses and its own way of building a meal without meat.
Six regions, and six ways of building a meal without meat. The split is not a filing convenience, it follows agricultural facts: a cuisine is defined first by its staple grain or tuber — nixtamalised maize in the Americas, rice in Asia, wheat and the potato in Europe, cassava and millet in West Africa — then by the pulse that goes with it and by the fat that binds the whole. Olive oil edges the Mediterranean, coconut milk follows the tropics, groundnuts hold West Africa, butter and cream take over as you go north.
Each region page gathers the countries it contains, how many recipes each one has, a selection of dishes and the blog articles that deal with them.
