Recipe Sharing: Global Flavors: Bahamian Food

My ethnic background is Bahamaian-American. My mother was American, and my father was from The Bahamas. I sort of have a tradition of sharing a little something about my Bahamian roots in every community that I join. What I would like to share with this group is Bahamian food. Matador Network published an excellent article titled “Traditional Bahamian food and dishes from the Bahamas”. The 8 foods are listed below.

🏝️1. Johnny cake

Johnny cake is considered the unofficial bread of the Bahamas, with roots tracing back to Indigenous and early colonial cooking. Despite the name, it’s not a cake at all but a dense, slightly sweet bread baked in a skillet. Many Bahamians enjoy it with butter, cheese, or alongside savory dishes like stews and souse.

🏝️2. Conch salad

Conch salad is a national treasure made with raw conch “cooked” in citrus, similar to ceviche. It became popular as fishermen prepared it fresh right on their boats. Locals often debate who makes the best version — spicy, tropical, or classic.

🏝️3. Chicken souse

Chicken souse is a light, tangy broth seasoned with lime, allspice, and peppers, traditionally served as a weekend comfort food. Historically, souse was made with whatever meat was available, making it a thrifty but flavorful dish. It’s also a beloved Bahamian “hangover cure.”

🏝️4. Guava duff

Guava duff is a steamed Bahamian dessert featuring rolled dough filled with guava and drenched in a warm rum butter sauce. Its origins reflect British steamed puddings adapted with Caribbean fruit. Many families guard their duff recipes like treasure.

🏝️5. Rum cake

Rum cake became popular in the Bahamas thanks to the islands’ long history of rum production dating back to the 1700s. The cake is soaked in rum syrup, making it incredibly moist and long-lasting — perfect for gifting. Some bakeries even ship them worldwide as a taste of the islands.  

NOTE:  There is Non‑alcoholic rum is a zero‑proof spirit designed to mimic the flavor of rum — the molasses, caramel, spice, and oak — without the alcohol content.  You can make rum cake without rum.

• Can You Make Rum Cake Without Rum? Delicious Alternatives! | Meemaw's Recipes 
• Non-Alcoholic Rum Cake | Ann Clark 

🏝️6. Pigeon peas and rice

Pigeon peas and rice are a staple Sunday dish, flavored with tomatoes, thyme, salted pork, and coconut milk. The dish reflects West African culinary influences brought to the Caribbean. It’s so iconic that many Bahamians judge a cook’s skill by their peas and rice.

NOTE:  This recipe varies by cook.  Some omit the salt pork.  Some use chicken broth instead of coconut milk.  Some use bay leaf instead of thyme.  Some use tomato sauce or paste instead of tomatoes.

🏝️7. Goombay Smash

The Goombay Smash was created in the 1960s by Miss Emily at her bar in Green Turtle Cay. This fruity rum cocktail is named after “Goombay,” a Bahamian music style featuring goatskin drums. Visitors still travel to the original bar to taste the authentic version.

NOTE: A non-alcoholic Goombay Smash (often called a Virgin Goombay) is a fruity, tropical mocktail that captures the essence of the Bahamas. It typically blends pineapple, orange, and apricot flavors with a hint of coconut. [1, 2, 3]

The Recipe

This single-serving recipe perfectly balances sweet and citrusy flavors to mimic the iconic island classic:

• Pineapple Juice: 3 oz
• Orange Juice: 1.5 oz
• Cream of Coconut: 0.5 oz (use canned, unsweetened coconut cream or coconut milk)
• Apricot Nectar or Jam: 0.5 oz (acts as a stand-in for the traditional apricot brandy)
• Fresh Lime Juice: 0.25 oz
• Angostura or Orange Bitters: 2 dashes
• Garnish: Pineapple wedge and a maraschino cherry [1]

Instructions:

1. Fill a cocktail shaker or mason jar with ice.
2. Pour in the pineapple juice, orange juice, coconut cream, apricot nectar, lime juice, and bitters.
3. Shake vigorously for 15 seconds until the mixture is chilled and frothy.
4. Strain into a highball glass filled with fresh ice.
5. Garnish with a pineapple wedge and a cherry! [1, 2, 3, 4, 5]

Pro-Tips & Shortcuts

• To nail the coconut flavor without real cream: You can use 0.5 oz of a non-alcoholic coconut syrup (like Monin).
• Want it frozen? Throw all the ingredients into a blender with a cup of ice and pulse until you have a slushie consistency.
• Want a shortcut mix? Brands like Margarita Man sell ready-made Goombay Smash concentrate that you can simply mix with water and blend for a virgin slushie. [1, 2]

SOURCE

🌴🍹🍉⛱️🥥

🏝️8. Conch fritters

Conch fritters are deep-fried balls of chopped conch mixed with peppers, onions, and spices — a favorite festival food. They became popular as a way to use tougher conch meat by tenderizing it in batter. Every cook has their own secret seasoning blend.

Out of these 8 foods, the 3 foods that I remember our family eating regularly when I was growing up were conch salad, conch fritters, and pigeon peas and rice. These dishes are very easy to make. However, depending on where you live, the ingredients may not be available. You may live in a place where you can just go to the local fish market to buy conch. 

If not, just Google “where can you get fresh conch”, and you will find online stores. The same thing for pigeon peas. You might be able to get them at your local grocery store. If not, you can buy canned or dried pigeon peas. The other 5 Bahamian dishes on the list are just as tasty. But the three I mentioned have special memories. Here are links to the recipes. Hope you get a chance to try them.

Conch Salad

Conch Fritters

Pigeon Peas and Rice

NOTE: Some people vary the conch salad recipe by adding diced mango or pineapple. * * *  

ATTN: Newbie Cooks! Best Seasonings and Cookbook for Cajun and Creole Cuisine

If you have ever been to New Orleans, Louisiana US, then you know that region is known for its Cajun and Creole cooking.  There is a difference between Cajun and Creole cooking.  Some say Cajun dishes are spicier.  

• Per AllRecipes.com: "Cajun cooking (is) more rustic and Creole cooking (is) more refined." 
• Per New Orlesn.com:  "Creole food typically uses tomatoes and tomato-based sauces while traditional Cajun food does not."

But I say no matter which ... it's all good!

Even though I have stood at a stove for 40+ years, my culinary skills are still at the newbie level.  Dining out at "authentic" restaurants or even ordering for delivery is usually not an option.  That's why I find shortcuts to creating the taste of a particular cuisine.  I am happy to recommend two brands of seasonings for those who want to prepare their own Cajun or Creole dishes.  The official websites for each of these companies have a section dedicated to recipes.  But you might also find this cookbook helpful: The Easy Creole and Cajun Cookbook: Modern and Classic Dishes Made Simple by Ryan Boudreaux.  

(NOTE:  Read free with your Kindle subscription OR ... the paperback book is less than $10 so it would be a great idea for a white elephant gift exchange. 🎅)

Best Seasoning for Cajun Cooking:  Slap Ya Mama!

Yes, there is a difference between these two types of cuisines, but for my palette, there is no difference. Every dish I have ever tried whether it was Cajun or Creole, it was delicious.

But I have only been to New Orleans once and it is likely I will never visit again.  If you are like me and you don't live in New Orleans but you want to try to make your own Cajun food, use slapyamama seasonings.  You can shop for their products via the Amazon store OR go directly to their official website. You can also find recipes on the website.  I met the company owner through Facebook years ago. They sent me free samples of their products to try. Even though the Original Cajun Blend is the best seller, my favorite is the Cajun seasoning for fish fry.  This company was founded in 2001 and is owned by The Walker family, (TW, Mama Jen, Jack, Joe, Tana, Andi, and Ruby).

***

Best Seasoning for Creole Cooking:  Tony Cachere

Creole refers to people who are of mixed European and African descent (A little French, a little Spanish, a little Afro-Caribbean, etc.). That specific group of people made their home in Louisiana USA. (Just ask Beyoncé Knowles, the Creole Queen.) They have their special style of cooking which is referred to as Creole cuisine.

If you have ever tasted Creole recipes and you want to make your own, Tony Chachere is one of the best products on the market. They have been in business since the 70s, about half a century.  I discovered the Tony Chacere brand because one of my children bought a can of the seasoning home from the local grocery store. He didn't want to use the herbs and spices in my kitchen cabinet for his cooking, so he bought his own flavorings.

Once I tried their Original Creole Seasoning, I was hooked! I use it to season meat, in my rice dishes, and on my veggies.

For those who may have to watch their salt intake, they have No-Salt seasonings.  If you can not find their products at your local grocery store, go to Amazon OR to their official website.  Tony Chachere is a real person. He is retired now but his business is still thriving.

Are you a newbie cook in the kitchen? Check out some of my other FW posts.

• Food Blurb: For Newbie Cooks Who Want to Cook Chinese Food
• 3 Best TV Cooking Shows for Newbie Cooks
• Improve Boxed Mac-n-Cheese. Is that possible?
• A Good Cookbook is Never Out of Season

Food Blog Spotlight : How to Cook Italian : Easy Recipes from CiaoFlorentina

Many people love Italian food. Although my late husband said he didn't. Even though he watched and sometimes recorded the cooking shows of Lidia Bastianich. When we subscribed to cable TV, he rarely missed an episode of Giada De Laurentiis. (O.o)

Image Credit:  Italian Food Map, Food Regions of Italy, by Nancy Nikko

I heart most things Italian, with food being at the top of my list. There are so many Italian food bloggers out there. In fact, my third post for this blog shone the spotlight on one of my favorite blogs: JovinaCooks Italian.

Here is another one of my favorite food blogs: Easy Italian Recipes – CiaoFlorentina.  Cooking advice is provided, and many recipes are gluten-free, paleo, and vegetarian. A few selected posts appear below to ignite your curiosity to know more and whet your appetite for some tasty Italian cuisine.

Chocolate Covered Oranges with Red Pepper Flakes * Christmas Recipes

The ultimate Chocolate Covered Oranges: tangerine and orange slices dipped in dark chocolate and sprinkled with red pepper flakes for a nice kick. It is that time of year ago when our orange trees are so loaded the branches started breaking. Which means there are oranges and tangerines all over our kitchen.

* * *

Replace potato chips with a healthier alternative. How to Make Brussel Sprout Chips (Crispy) *

Crispy and light baked Brussel sprout chips with just a drizzle of olive oil and a pinch of sea salt. Easy to make and loved by all! Who is as excited as me about fall and baking trays upon trays of these Brussel sprout chips?

* * *

Vegetarian Calzone Recipe *

Italian vegetarian calzone, pizza pockets stuffed with veggies and cheese, and grilled in a cast iron skillet, a vegetarian's dream! First of all, you absolutely gotta make this vegetarian calzone, you guys! I had them for breakfast ,and I'm not even ashamed to admit it.

* * *

Round Up! Random Foodie Finds: Recipes and Healthy Eating Tips

When this foodie blog was started back in 2016, I made it clear that "its purpose is to share food finds for food lovers, recipes, cooking tips, and all things foodie!" 

Staying true to the purpose, it's been almost 10 years, and as they say: Time flies when you're having fun! This blog post includes recipes to encourage you to eat your fruits and veggies and a link to an informative article published by the American Cancer Society for reducing the risk of cancer.

Photo by Eaters Collective on Unsplash

American Cancer Society: Avoid Meat to Reduce Cancer Risk | livekindly.co : The American Cancer Society (ACS) unveiled its new guidelines for reducing the risk of cancer. The organization advises people to eat less red and processed meat and more whole, plant-based foods. …

Mexican Stuffed Peppers with Quinoa & Black Beans (vegan & gluten-free) | momswhosave.com :  A delicious recipe for Mexican stuffed peppers with quinoa and black beans. This recipe is vegan (& gluten-free), but some melted some cheese on top, or a dollop of sour cream would be tasty …

11 Best Indian Mango Recipes To Try At Home | food.ndtv.com : 
The best of our Indian mango recipes for you to try at home. Let's just agree that the primary reason for most of us to wait for the peak summer season is only the… 

20 Minute Vegan Meals - Rainbow Plant Life https://t.co/b6djzJM2Ax

— Joie de Vivre Magazine (aka My Fox Nooze) (@FoxMarks_ATX) May 11, 2026

World Cuisine – French Appetizers: Eat Like the French

Eat like zee French!! Better yet. Just eat the appetizers.

Have you been tasked with meal planning and preparation for the holidays?

My advice to you? Eat like they do in France.

Michey LM is a fellow freelance writer, and the information contained in an article she published inspired this “two cents”. She has chosen to unpublish her content; however, learning about this delicious cuisine has me yearning (or craving) for everything French!!  

A typical meal in France has 5 (or 7) components or courses. The first course consists of appetizers (or aperitifs). For me, it's perfectly alright to make them my entire meal!! Examples of French cuisine appetizers include herbed cheese spread, Amiens pates (duck pate), fish soup, and a dish called pissaladiere. There are plenty more. The first two on the list are the most satisfying to my taste buds. But more than happy to taste and sample all the other entrées too! Learn more about this wonderful food that you would probably enjoy so much, you would be perfectly fine with skipping the rest of the meal. :)

Here is a variation of the courses: 

• Apéritif, 
• Hors d’Oeuvres, 
• Soup, 
• Main Dish, 
• Salad, 
• Cheese, 
• Dessert. 

But no matter the number of courses, the meal usually begins with the apéritifs / hors d’oeuvres. Americans would call this part of the meal the appetizers. I would be perfectly satisfied just eating the appetizers. Some people skip the meal and go straight to dessert. I wouldn’t skip. I would just start at the beginning of the meal and never graze any further!

I’ll make a confession. I have always envied the French. For me, any time a group of people can enjoy eating cheese (one of my favorite foods), cook their food with butter and/or cream, and not have a problem with their weight, I call that an “art”. Besides that, I say there must be a reason why many world-class chefs (such as popular Asian TV chef, Ming Tsai) go to cooking school in France. There are many interesting links to be found around the web that discuss the art of eating like the French. Here are a few.

♦ The French eating habits the world should learn from

♦ Learn the Different Courses in a Formal French Meal

♦ Serious Entertaining: A 5-Course French Meal for Your Bastille Day Fête (You’ll want to celebrate this holiday every day, even if you aren’t from France.)  

The Everything Easy French Cookbook: Includes Boeuf Bourguignon, Crepes Suzette, Croque-Monsieur Maison, Quiche Lorraine, Mousse au Chocolat...and Hundreds More! (Everything Series)

 

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Spice Spotlight: Cinnamon

I can smell nutmeg, apples, and cinnamon.

I can sprinkle a little powdered pumpkin spice or a dash of plain old cinnamon in my morning cup of coffee.

For an evening meal, I can enjoy a hearty bowl of butternut squash soup or cook up a stew chock-full of root vegetables and meat, made with that special secret ingredient:  cinnamon.


In the United States, people associate cinnamon with the autumn season and/or the Christmas holidays.  But for me, any time is a good time to enjoy cinnamon.

😍  

Shining the spotlight on one of my favorite warming, feel-good spices.  Cinnamon!

DID YOU KNOW?

Cinnamon used to be more valuable than gold. "The woody, warming spice we sprinkle with abandon on top of baked goods and specialty coffees is native to Sri Lanka, Myanmar, and India. But very few people knew where cinnamon came from when merchants first began selling spices throughout Europe, Asia, and Africa as far back as 3,000 years ago — and spice traders capitalized on that lack of knowledge to charge high prices. The stories they told sound wild now, but they once made cinnamon more precious than gold. ..."

READ FULL ARTICLE:  Meeker, Nicole Garner. “Cinnamon Used to Be More Valuable than Gold.” Interesting Facts, 23 Apr. 2026, https://interestingfacts.com/fact/cinnamon-used-to-be-more-valuable-than-gold/.

DID YOU KNOW?

- There is a mythological creature called the Cinnamon Bird?
- In Ancient Egypt, cinnamon was used in the embalming process?

There's probably lots of other things you didn't know about cinnamon as well.

If you're curious, read more:  20 Facts about Cinnamon.

• Community Post: 35 Crazy-Good Ways To Indulge On Cinnamon This Fall: Because it is the best of all the fall spices!

Links to a sampling of recipes using cinnamon that reflect world cuisine and global tastes: Snickerdoodles Soft, chewy sugar cookies rolled in cinnamon sugar, snickerdoodles are a cozy American classic with a signature tang from cream of tartar. Their warm spice and crackly tops make them a nostalgic favorite across generations. Pumpkin Soup Silky pumpkin soup often features cinnamon to enhance its natural sweetness, creating a comforting bowl enjoyed from North America to the Middle East. The spice adds depth and warmth, especially in autumn-inspired versions. Apple Pie A hallmark of American baking, apple pie relies on cinnamon to bring out the fruit’s brightness and aroma. The spice blends with apples to create a filling that’s both sweet and warmly spiced. Coffee Cake Cinnamon is the star of many coffee cakes, swirled through the batter or layered as a crumbly streusel. This beloved treat appears in variations around the world, often served with tea or coffee. Baklava In Middle Eastern and Mediterranean cuisines, baklava layers crisp phyllo with nuts scented with cinnamon, then soaks everything in fragrant syrup. The spice adds warmth that balances the dessert’s sweetness. Biriyani A celebrated South Asian rice dish, biriyani uses cinnamon sticks as part of its aromatic spice blend, infusing the rice and meat with deep, layered flavor. The result is a fragrant, festive centerpiece. Chicken Mole In Mexican mole sauces, cinnamon contributes subtle warmth that complements chiles, chocolate, and nuts. Its presence helps create Mole’s famously complex, bittersweet depth. Roast Duck Cinnamon often appears in Chinese and Southeast Asian roast duck marinades or spice rubs, adding gentle sweetness that enhances the rich, fatty meat. The spice helps create a beautifully aromatic, lacquered finish.

Kunafeh, the Middle East's Favorite Cheese Delight!

Chinese Cinnamon Beef Noodle Soup Recipe - Chinese.Food.com

Chinese Cinnamon Beef Noodle Soup Recipe - Chinese.Food.com

This was published in a Fine Cooking magazine a couple of years ago. I was so excited to have found a relatively easy yet very flavorful noodle soup for my family. My husband (the ultimate food critic) loves this and doesnt mind eating it for days.

Tomato Bredie - Traditional South African Stew (Video) | PantsDownApronsOn (One stick of cinnamon required.)

Featured Products from SpiceCubed.

Spices in Filipino Cuisine by Carlo Villamayor (Guest Post)

It's no secret that Filipino cuisine is one of the best in the world. 

Like any good food, Filipino cuisine has to have its secrets. Few people have really mastered authentic Filipino food, not the washed-down fare you get in fast foods and diners, but real, home-made native dishes. Although most of us can whip up something when we need to, it can be hard to capture that distinct Filipino taste.

So what really goes into our food? How do you make your food taste truly Filipino? There's really no single answer because no one can define our food; we come from a hodgepodge of cultures, after all. But one thing that sets us apart from our Asian neighbors is our heavy use of spices. Whereas other cuisines prefer subtle hints of flavor, we like a big burst of it with every bite.

So that's the first rule: be generous with the spice. If you want your dish to fit in with other Filipino recipes, get to know the spices that go into them. Here are some of the most common. 

Ginger

Ginger is used in most Asian cuisine, and Filipino food recipes. In the Philippines, it is most commonly used in soups and stews; dishes such as arroz caldo (rice porridge), and tinola (chicken stew) use garlic as their main spice. It goes particularly well with chicken and fish dishes, where it provides a nice contrast to the strong meat flavors. Ginger is used both for flavor and aroma, although the flesh of the root is not always eaten. Most people just crush the root and drop it into the dish, then take it out just before serving.

Chili

We're not as wild about spicy food as the Thais, but we do like a bit of bite in our food. Virtually every Filipino dish can be spiced up with chili peppers, from rich meat viands to everyday soups and noodles. Sauces like patis (fish sauce) and soy sauce are often mixed with crushed chili and used as dips or marinades. Bicol, a region in southeastern Luzon, is known for using chili peppers in most of its dishes. Perhaps the most popular is Bicol express, made with meat, bagoong (sautéed shrimp paste), coconut milk, and chopped green chilies.

Garlic and onions

These two almost always go together, especially in meat and vegetable dishes. You may be more familiar with Taiwanese and Australian garlic, which have larger cloves and are easier to work with. But if you want a stronger, spicier flavor, go for native garlic. Philippine garlic comes in smaller bulbs, with cloves less than half the size of other types. This makes them hard to handle, but it's well worth the trouble.

Philippine onions are strong and pungent, making them a great source of flavor. Use native red onions for saut'ing and pickling, but use the white ones for salads and sandwiches. If you're making rice porridge, top it with chopped green onions for extra spice.

Lemongrass

Lemongrass has strong-smelling leaves and stalks commonly used in soups, teas, and sauces. The leaf is slightly sweet with a hint of citrus, a perfect complement to gravy and other meat sauces. There are several ways to use lemongrass, but the most common method is cooking the fresh leaves (sometimes the entire stalk or bulb) with the food to release the flavor. If you're using the stalk, take only the soft inner part and chop it up before dropping it in. You can also use dried and powdered lemongrass, especially if you're in the city and fresh leaves are hard to find. 



Pandan

Pandan is mostly an aromatic ingredient, most commonly used with plain white rice. Just add a couple of leaves to your rice as it boils, and it comes out with a strong, inviting aroma. Some regions even weave it onto rice pots for an even stronger scent. You can do the same with rice cakes, puddings, and other Filipino dessert recipes.

Bay leaf

The strong, pungent taste of bay leaves makes them a perfect fit for Filipino cooking recipes. The leaf has a wide range of uses, from meat sauces and dips to main dishes like adobo, menudo, and mechado. Dried bay leaves are traditionally used; fresh bay is seldom available in local markets. The leaf itself is not usually eaten; like ginger, you can take out the leaves once you're ready to serve. However, most people just leave them in and set them aside when eating.

About The Author:   Carlo Villamayor is a devoted cook; he makes it his personal mission to spread the joy of one of his Filipino food recipes with food lovers the world over. Bon appetit!  (Sources:  ArticleCity.com AND EditorialToday.com)

EES shares recipes, cooking tips
and all things foodie!
  

Quick Intro to Global Cuisine: Dinner Ideas: Chicken and Rice - Persian Style (And More Recipe Variations)

Got rice? Got chicken? Let's do this!

Many cultures have a chicken and rice recipe.  It's a universal comfort food combination found all over the world.  A recipe that I really like is "Chicken and Rice - Persian Style".  It's the saffron spice and the dried cherries that make this rice super good!!

Persian Sour Cherry Saffron Rice (Polow)

This Steamy Kitchen recipe celebrates the classic Persian dish Albaloo Polow, combining basmati rice with luscious sour cherries and fragrant saffron for a sweet‑tart, aromatic experience. The author shares a personal love for the dish, recalling generous servings from a favorite Hollywood Persian restaurant. It’s presented as an irresistible, almost indulgent rice centerpiece designed to enchant any cherry‑and‑saffron lover. Steamy Kitchen

Want more?

• Persian Roasted Chicken with Cherry-Saffron Rice

This Food & Wine recipe pairs Persian-style roasted chicken with a fragrant dried cherry saffron rice, creating a sweet, savory balance rooted in classic Iranian flavors. Saffron-infused basmati rice with tart cherries and warm spices. Doesn't it sound positively scrumptious? F&W presented the dish as an elegant yet approachable way to bring Persian culinary tradition to your home kitchen.

• Tah-Chin - Persian Upside Down Layered Saffron Rice & Chicken

An Iranian food blogger shared this recipe. "We Iranians love our rice and enjoy layering it with various types of vegetables and meats, but the most sought-after part of this dish is its golden crispy bottom layer of rice (tahdig).  ته چین Tah-chin is the tahdig lovers galore!"

This post introduces tahchin, a beloved Persian layered saffron‑rice dish filled with tender chicken and bound with yogurt and egg yolks, celebrated especially for its golden, cake‑like tahdig crust. The author goes through each step—from par‑boiling rice to layering and flipping—emphasizing technique and tradition. Comforting yet elegant.

• World Cuisine: Potatoes or Rice? Rice! It Has Jewels!! (Instead of cherries, this recipe uses pomegranate.)

Potatoes OR Rice? And the winner is? Persian jeweled rice is the irresistible winner thanks to its vibrant, gem-like mix of fruits and nuts. This festive dish shines in global cuisine and would make a stunning and exotic side dish to a traditional American Thanksgiving dinner. This post shares links to rice recipes to help blog visitors explore more international variations of this rice dish.

White Ceramic Bowls Set of 4

Here are some well-known versions from different regions:

🌍 Asia

• Hainanese Chicken Rice (Singapore/Malaysia) – Poached chicken served with fragrant rice cooked in chicken fat and broth, accompanied by chili sauce and ginger paste.

• Arroz Caldo (Philippines) – A rich, gingery rice porridge with chicken, often topped with scallions, garlic, and calamansi.

• Chicken Biryani (India/Pakistan) – Fragrant basmati rice layered with spiced chicken, saffron, and fried onions.

• Congee (China) – A comforting rice porridge sometimes made with chicken and flavored with soy, ginger, and scallions.

🌍 Middle East & North Africa

• Kabsa (Saudi Arabia) – Spiced rice and chicken dish with cardamom, cinnamon, and raisins.

• Maqluba (Levant) – A layered rice, chicken, and vegetable dish that’s flipped upside down before serving.

• Chicken with Yellow Rice (Morocco) – Often cooked with turmeric, saffron, and preserved lemon.

🌍 Europe

• Arroz con Pollo (Spain/Latin America) – Literally “rice with chicken,” featuring saffron or annatto and bell peppers.

• Risotto con Pollo (Italy) – Creamy Arborio rice with chicken and Parmesan.

• Greek Lemon Chicken and Rice (Avgolemono-inspired) – Roasted or simmered chicken with lemony rice and herbs.

🌍 Americas

• Southern Chicken and Rice (U.S.) – A creamy casserole or stovetop dish with chicken, broth, and vegetables.

• Arroz con Pollo (Latin America) – Varies by region — Cuban, Puerto Rican, and Colombian versions differ in spices and vegetables.

Do you have a favorite chicken and rice recipe?

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