Jollof Rice in Nigeria and Beyond
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One of my most treasured food memories is of a family vacation to Italy when I was a teenager. We spent a week in Florence, and every meal we had was a revelation. But the one that stands out most in... Read more
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Every Tibetan family has a slightly different momo (dumpling) formula, a theory on how to make it the juiciest and delicious, how to keep the dough to the desired fineness. The change is endless – momo can be meat, vegetarian, steamed (most popular), fried and boiled. Wanna try it? Traveling to Tibet is a perfect way to taste it with a local restaurant.
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