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  • More from National Geographic Traveller Food

    National Geographic Traveller Food1 min read
    One Bite Of Lithuania
    Using a combination of flavours commonly found in Lithuanian cooking, including smoked fish, hemp seed and beetroot, this dish from Deivydas Praspaliauskas, chef at Amandus restaurant, puts an elevated spin on traditional ingredients. SERVES: 4 TAKES
    National Geographic Traveller Food4 min read
    Thieboudienne
    Described as the original jollof rice, the ubiquitous red, fragrant West African dish, thieboudienne is a one-pot wonder of rice stewed with firm, fleshy white fish. It’s a Senegalese speciality, to which vegetables ranging from aubergine, okra, cabb
    National Geographic Traveller Food7 min read
    Los Angeles
    Los Angeles is one of the most exciting places in the world to eat right now. Its Mediterranean climate allows farmers to grow a wide-ranging bounty year-round, encouraging chefs and restaurateurs born in LA to stay put while attracting fresh culinar

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