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Fijian desserts (7 P) Fijian drinks (1 C, 2 P) Pages in category "Fijian cuisine" The following 28 pages are in this category, out of 28 total.
Lunch in the villages consists of a steamed starchy item such as cassava or taro, a soup and tea, sweetened with cane sugar. Indo-Fijian families may stick to traditional rice, dhal and either a meat or vegetable curry accompanied by a salad or chutney. Masala tea is the main drink in many Indo-Fijian households. Many city people, however, are ...
If you just can't take any more gluten-free desserts, try adding just 2 tablespoons of flour to our flourless chocolate cake recipe. Topped with some candied orange peel, ...
Gulab jamun (also spelled gulaab jamun; lit. ' Rose water berry ' or 'Rose berry') is a sweet confectionary or dessert, originating in the Indian subcontinent, and a type of mithai popular in India, Pakistan, Nepal, the Maldives and Bangladesh, as well as Myanmar.
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Paolo Pellegrin—Magnum Photos for TIME. Victoria Monét. "Best Photos From the TIME100 Next Gala 2024," Oct. 9. ... Inside Fiji’s Fiery Battle Against Plastics," July 15 issue.
This delicacy is made by mixing suji with maida (all-purpose flour), which is stuffed with a mixture of sweetened khoa (milk solids, also called mawa), powdered sugar, coconut and dried fruits like Raisins, crushed Almonds, Walnuts, Cashews, Pistachios.