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Olive Magazine1 min lettiRegional & Ethnic
Menu Decoder
These have a medium heat and, as they’re dried, add a deep, concentrated chilli flavour to dishes, as well as a mild spice. Made from green, unripe mangoes, this ground powder adds a vibrant, citrussy, sour flavour. A ubiquitous spice blend used on t
Olive Magazine1 min lettiRegional & Ethnic
Chef Khadim’s Favourite Senegalese Dishes
In Senegal, fataya (deep-fried pastries) are sold as street food. When I was young we were given money by our parents to buy them to snack on. They are usually filled with fish or lamb and served with a sauce to dip. Maafe is a peanut-based stew, ma
Olive Magazine2 min lettiCookbooks, Food, & Wine
The Measure
Ice isn’t just for cooling down drinks. Shaking or stirring a cocktail with ice will dilute it, marry flavours and create a smoother end result. But it’s important to pick the right ice for your drink. Standard cubes are a reliable option for many co