Explore the refreshing Sorrel Drink, Dominica’s national hibiscus beverage, and its cultural significance in the Caribbean.

Kissangua is traditionally served cold, often alongside savory dishes. In rural settings, it may replace water as a daily drink for hydration.

Thé à la Menthe is a fresh, cooling mint tea with light vegetal tea notes. It is served very hot in small glasses, often refilling the pot with hot water once for a lighter second round.

The national dish of Syria is Kibbeh, a meat-filled croquette. Kibbeh dough is made from bulgur wheat and is typically filled with ground lamb.

Langouste a la Vanille is a famous dish that is prepared in the Comoros Islands. It is made with fresh South African lobster that is caught regularly in the Comorian waters and newly harvested vanilla beans.

The cuisine of the Balearic Islands is typically the Mediterranean. A traditional and popular summer dish in one of the islands is Coca de Trempó