Monday, 18 January 2021

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‘Pulsating’ around the world

04.01.2016 - In celebration of the ‘Year of the Pulse’ Food and Agriculture Organization of the United Nations has produced a database of over 850 recipes from more than 50 countries, which serves not only to preserve traditional recipes for posterity, but also to promote the many ingredients and dishes that are less well-known outside their place of origin.

Pulses such as kidney beans, pigeon peas, chickpeas and lentils are regularly featured in these recipes—a testament to their ubiquity, flavour and ease of preparation.


The International Year of Pulses aims to raise awareness of the nutritional benefits of pulses as part of sustainable food production aimed towards food security and nutrition.

The Year will encourage connections that would better utilize pulse-based proteins, further global production of pulses, better utilize crop rotations and address the challenges in the trade of pulses.

Check out the recipes below illustrating the importance of pulses worldwide:

Asia and the Pacific

china pulses

Bhuna Kichuri from Bangladesh

Eight-Treasure Rice Pudding from China

Dal from India

Chickpea Curry from India

Kichidi from India

Baguio Beans with Miso from the Philippines

Chili con Carne from the Philippines


africa pulses

Cowpea Garifoto from Ghana

Githeri from Kenya

Baassi Salte from Senegal

Potatoes, Chickpeas and Groundnuts from Tanzania

Wild Okra with Beans or Cowpeas from Zambia


Arroz com Feijao from Brazil

Tamalitos a la Inflacion from Costa Rica

Sopa de habichuelas negras from the Dominican Republic

Strained Beans from Peru

Baked Red Beans and Rice from the United States of America


Baked Beans from Greece

Erwtensoep from the Netherlands

Middle East and North Africa

Chourbat al-bourghol from Algeria

Falafel from Egypt

Hummus from Lebanon


Why are they important

Key objectives__________________________________________________

UNRICs Related Links

FAO International Year of Pulses 2016       

Sustainable Development Goals #3 and #12

Photo Credits

FAO / Christena Dowsett

Ann Sheu


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