Italian photographer Gabriele Galimberti sets out to explore the rest of the world’s grandmothers cooking. His Delicatessen With Love photo series portray grannies from various countries creating and sharing their craft in the kitchen.  He captures the pride and care taken with making their best dishes.

Serette Charles, 63 years old – Saint-Jean du Sud, Haiti
Serette Charles, 63 years old – Saint-Jean du Sud, Haiti

Lambi in Creole Sauce

Cut conch (lambi) into thin slices.  Crush and strain the garlic, leek, parsley, chillies, bitter orange juice, lime and salt. Add some tomato puree and seed oil.  Add the conch and bring to boil, pouring continuously water and a juice made with grated coconut and water.

On a side, prepare some rice. Wash and fry some local black beans. Prepare the spices for the rice: leek, parsley, garlic, pepper, chillies, tritri (dried baby river shrimps), dried saltwater shrimps, jonjon (local mushrooms), grated coconut, oil. Wash the rice and add it to the beans and spices…

For full recipe: http://bit.ly/UKHw3M

Pan Guang Mei, 62 years old – Chongqing, China
Pan Guang Mei, 62 years old – Chongqing, China

Hui Guo Rou (twice-cooked pork with vegetables)

First, boil the pork fillet in some water for 30 minutes using a wok. Cover the meat completely with the water. In the wok, add a shred ginger root and one green onion, chopped.  Check if the meat is fully cooked through, before removing it from the water. If it is ready, cut it into thin slices. Now, chop the green onions, white onion and peppers in pieces…

For full recipe: http://bit.ly/UKHw3M

Miraji Mussa Kheir, 56 years old - Bububu, Zanzibar
Miraji Mussa Kheir, 56 years old – Bububu, Zanzibar

Wali, mchuzina mbogamboga (rice, fish and vegetables in green mango sauce)

First, scale the fish and cut it in chunks. With a knife, make some cuts on the side of the fish and salt them inside. Chop a piece of ginger and put it inside and outside the fish.  Heat two spoons of oil in a pan and fry the fish for 10 minutes on each side. Drain it from the oil. Boil the rice in some water. Wash two bunches of spinach and cut them in strips…

For full recipe: http://bit.ly/UKHw3M

Julia Enaigua, 71 years old – La Paz, Bolivia
Julia Enaigua, 71 years old – La Paz, Bolivia

Queso Humacha (vegetables and fresh cheese soup)

“Queso Humacha is one of the most popular and traditional dishes in Bolivia. You can easily find it in any restaurant in La Paz and, even more, in the street restaurants near markets.”

First, boil the ears of white maize and the papa pirào (without peeling them) in some water in two separate pots. Cook them for 40 minutes. In a casserole, fry half of the chopped onion with some oil on a low heat.  Peel the haba beans and add them to the onions…

For full recipe: http://bit.ly/UKHw3M

Thilaga Vadhi, 55 years old – Kuala Lumpur, Malaysia
Thilaga Vadhi, 55 years old – Kuala Lumpur, Malaysia

Nasi Lemak (coconut rice with vegetables and fried dried anchovies)

Put rice in a pot with 250g of coconut milk, 50g of rock sugar and 15 leaves of screw pine. Cover the pot and cook slowly on a low heat for 35 minutes. Roast the peanuts in a non-stick pan with a spoon of palm oil and a pinch of salt.  In another non-stick pan, fry the dried anchovies with a spoon of palm oil.  Then, put 20 red chillies, 15 shallots, 1 onion, 5 garlic cloves, 2 two-cm pieces of ginger and 1 spoon of palm oil in a blender. Blend everything until you get a smooth paste…

For full recipe: http://bit.ly/UKHw3M

Regina Lifumbo, 53 years old – Mchinji, Malawi
Regina Lifumbo, 53 years old – Mchinji, Malawi

Finkubala (Caterpillar in tomato sauce)

“In Malawi and the neighboring countries they call caterpillars the maggot of an insect similar to the moth. These maggots can be found on trees at the beginning of the rainy season. They catch and dry the maggots to use them as food all year long. There isn’t only one way to cook them, each village has its own recipe.”

First, put the dried maggots in some water for about 5 minutes in order to soften them. Be careful not to keep them for too long in the water because they might lose consistency and melt when cooking. Drain and let them dry for a while.

For full recipe: http://bit.ly/UKHw3M

Ayten Okgu , 76 years old - Istanbul, Turkey
Ayten Okgu , 76 years old – Istanbul, Turkey

Karniyarik (stuffed eggplants with meat and vegetables)

“Karniyarik is a typical Turkish dish, not one of those you might find in a restaurant, but a common home cooking recipe.”

Clean the eggplants, peel them lengthwise until only half of the skin is left. Then, make a vertical cut in order to be able to open a bit and stuff them, but don’t cut them completely in two halves. Put some salt inside and outside. Now, in a large pan, fry them using sunflower oil for 5 minutes, turning them continuously…

For full recipe: http://bit.ly/UKHw3M

Melanie Hill , 50 years old – American Fork, Utah - US
Melanie Hill , 50 years old – American Fork, Utah – US

Chocolate Toffee Trifle

First, prepare and bake the chocolate cake according to package instructions. When ready, let rest for a few minutes and then cut it into cubes. For the cream, melt 100g butter, 100g plain chocolate and 300g milk chocolate in a small pot on a low heat. Once it has melted, add one spoon of vanilla extract and a glass of heavy whipping cream. Blend everything and let it cool…

For full recipe: http://bit.ly/UKHw3M

Grace Estibero, 82 years old – Mumbai, India
Grace Estibero, 82 years old – Mumbai, India

Chicken Vindaloo

“Typical of the Indian cooking, chicken vindaloo is a hot dish, which was originally introduced to Goa by the Portuguese. Often served in special occasions, this dish is traditionally prepared with pork.”

The first thing to prepare is the masala sauce. Put all the ingredients, apart from the chicken and the vegetable fat, in the blender until you get a red smooth paste; then, add a glass of water and blend again.

In a large pan fry some vegetable fats with an onion, chopped in small pieces. Heat the onion until it becomes golden and then add the masala sauce. When everything is hot enough, add the chunks of chicken. Cook for about 25 minutes and your dish is ready.

[via demilked]