:last-child{display:block!important}amp-story-page,amp-story[standalone]{display:block!important;height:100%!important;margin:0!important;padding:0!important;overflow:hidden!important;width:100%!important}amp-story[standalone]{background-color:#fff!important;position:relative!important}amp-story-page{background-color:#757575}amp-story .i-amphtml-loader{display:none!important}[amp-fx^=fly-in]{visibility:hidden} /*# sourceURL=/css/amp.css*/Food and Drink | Lifestyle | The Independent

Controlling the paiche plague in Bolivia's Amazon

This air-breathing aquatic monster has become far too comfortable in Bolivian waters. But, one chef is helping curb the problem by serving it on her native Bolivian menu, making it a useful ingredient and helping to rebalance the biodiversity too, finds Sorrel Moseley-Williams

How Cumbria's food scene champions all things local

Forget Kendal Mint Cake – Cumbrian cuisine is about much more, which has made it a top food destination. Emma Henderson takes a bite of the places putting the locally grown first

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Diwali 2018: The symbolic foods eaten during the festival of lights

The celebrations begin on Wednesday 7 November

Roasted physalis and tomato soup, recipe

Physalis aka Cape gooseberry or groundcherry has a sweet acidic taste which intensifies with roasting. When mixed with well-fired tomatoes in Beverley Hicks’s soup the result is sweet, sour and warming

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Ethiopian recipes from flatbread pastries to grilled Nile perch

After working as a chef around the world, Yohanis Gebreyesus decided it was time to go home and put his skills to showing off his home country has to offer. Now, he's dedicating his work to opening the world's eyes to Ethiopian cuisine

Teff: The ancient Ethiopian grain that's essential to the cuisine

It's the country's most widely farmed crop, grown by an estimated 6.5 million Ethiopian farmers and, especially in the highlands, retains an incomparable importance

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What happens to your body when you limit carb intake

Low-carb diets often cause bad breath

Forget 'al dente' – in Taiwan, 'Q' food is all the rage

Amy Qin discovers the unique texture known as ‘Q’ that’s highly sought after in Taiwanese cuisine, from fish balls to bubble milk tea

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