Hilsa Curry

For a printable version of this recipe, click here.

Rice, curries, fish, meat, naan, and roti are all foods that are staples for the Bangladeshi. They are the fourth-largest producer of rice in the world, so it is hardly surprising that rice accompanies many dishes. It is mostly the Bangladeshi dishes that are so very popular in western countries. Hilsa Curry is their national dish. It is made with the Hilsa fish that is marinated in turmeric and chili paste, then fried and served with mustard gravy and rice. It is easy and cheap to make. It is sweet, sour, and spicy! 

Ingredients

• 500 gm washed & dried, sliced Hilsa/ilish fish

• 1 teaspoon black cumin seeds

• 2 pinches salt

• 1/2 cup mustard oil

• 1 teaspoon powdered turmeric

• 4 green chili

• 2 cup boiled water

Method

1. Wash the fish and slice it into pieces.

2. Marinate the fish pieces

3. Marinate the pieces using salt and turmeric. Set it aside for some time.

4. Shallow fry the marinated fish

5. Heat some oil in the pan and shallow fry the marinated fish pieces until they turn golden.

6. In another pan, heat the remaining oil, and add the cumin seeds. Silt the green chilies and add to the oil. Keep stirring.

7. Add the fried fish pieces to the oil, then pour in the boiled water. Now, add the salt and turmeric powder as per your taste. Bring it to a boil and let it cook for a few minutes.

8. Serve your Bengali fish curry hot with steamed rice.

Recipe from timesofindia.com

Fufu

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Only two ingredients are used in the national dish of Ghana. It is called Fufu and is a starchy dough made with mashed unripe plantains and boiled Cassava. Similar to a dumpling, it is quite bland but when added to stews, it takes on its spicy flavors. Made in the traditional way, it is extremely time-consuming and strenuous to make as the two ingredients require continuous pounding and vigorous stirring, often requiring two people. With the invention of the Fufu machine, preparation has become a lot less laborious!

Ingredients

• 4 servings

• 300 g (10 1/2 oz) un-ripened plantain

• 460 g (16 oz) cassava

• 350-450 ml (1 1/2 cup to 2 cups - 1 tbsp) water for blending

• 50 ml (3 tbsp + 1 tsp) water for steaming

Preparation

1. First, peel the plantain and cut it into cubes. Peel and scrape the cassava, de-string it and also cut into cubes.

2. Next, place the cassava and plantain into the blender. Add water: for now, use 350 ml if you want fufu to be firmer, or 450 ml if you prefer it softer.

3. Turn the blender on and process the ingredients into a smooth paste.

4. Next, heat the paste in a saucepan over medium heat. Stir constantly with a wooden spatula for 8 to 10 minutes to remove any lumps.

5. Now, add the remaining 50 ml of water to the mixture. Reduce the heat to the lowest setting, cover with a lid and steam for another 8 to 10 minutes.

6. After that, increase the heat to medium setting and stir. The fufu might look too soft, but it will become firmer as it cools down.

7. Transfer the fufu into a bowl and sprinkle one teaspoon of water on the surface to prevent forming a film. Let it cool completely.

8. Shape fufu into a ball and serve with soup or stew of your choice.

Coconut Fish

For a printable version of this recipe, click here.

The Republic of Nauru is one of the smallest and most remote nations in the world. Being an island nation in the Pacific Ocean, its resident’s cuisine features a lot of fish, seafood, and coconuts; however, very few fresh fruits and vegetables are grown locally due to its weather and soil and therefore imported in. This has not hindered the restaurant community, as a variety of different cuisines can be found as most food items are imported. Not surprisingly then Nauru’s National Dish is Coconut fish: fillets of fish marinated in lime juice, coated in ground coconut and fried.

Ingredients

• 2 pounds/900 grams white fish fillets such as cod or tilapia 

• ¼ cup lime juice

• 1 teaspoon sea salt

• 1 teaspoon black pepper

• 2 eggs

• 1 cup all-purpose white flour

• 1 small coconut grated or 2 cups coconut flakes

• Flake sea salt

• Lime wedges, for serving

Directions

1. Add the limes juice, salt, and pepper to a shallow bowl and mix well; add the fish fillets to the marinade and allow to sit for 5 to 10 minutes.

2. In the meanwhile, prepare a shallow bowl with flour and another one with grated coconut or coconut flakes; set aside.

3. To a third shallow bowl, whisk the eggs; set aside.

4. Preheat a frying pan over medium heat with enough canola or vegetable oil.

5. Remove a fillet from the marinade and dip it into the flour, making sure it is coated on all sides.

6. Dip the fillet into the eggs, then into the coconut flakes, making sure to press lightly so the coconut adheres to the fish.

7. Fry over medium heat until both sides are golden brown.

8. Remove from the pan to a paper towel to absorb any excess fat.

9. Sprinkle flake sea salt on top and serve warm next to lime wedges.

Recipe courtesy of www.slofoodgroup.com

Nsima and Chambo

For a printable version of this recipe, click here.

Despite Malawi being a landlocked country, the Malawi Lake provides locals living around the lake with fish to add to their dishes. Many Malawians are farmers providing food for their families, with staples such as maize, plantain, cassava, and potatoes. A white corn flour cake called Nsima, is often the main part of the meal, with sauces served alongside it. Chambo is a freshwater fish native to Malawi Lake. These two foods served together make the Malawi National dish!

Nsima

Ingredients

• Ground maize or cornflour (1 cup per serving)

• Water

Instructions

1. Bring the water to a boil in a large pot (2 cups for 1 cup of cornmeal).

2. Add in around half the cornmeal to the water (one spoonful at a time). Stir consistently.

3. Continue to cook and stir until the mixture begins to boil. Reduce the heat to a moderate level.

4. As you cook over medium heat, add the remaining cornmeal, and continue to stir. It's crucial that you keep stirring until the Nsima is smooth and thick (no leftover liquid or lumps should remain).

5. Keep adding cornmeal until you reach the desired texture. Once that consistency is reached, turn the heat off, cover the pot and let it rest for a few minutes.

***

Chambo

Ingredients

• 4 Tilapia fillets

• Lemon juice

• Flour

• 1 large onion chopped

• 2 Tablespoons Malawi curry spice blend (see recipe below)

• 1 cup water

• 1 carrot chopped

• 1 green pepper chopped

• 1/4 cup fruit chutney (see recipe below)

Instructions

1. Clean, salt and sprinkle fillets with lemon juice.

2. Roll in flour.

3. Heat about 4 tablespoons of oil in a large frying pan and fry the fillets about 4 minutes per side and remove the fillets.

4. In the pan add the chopped onion and fry until translucent.

5. Mix in 2 Tablespoons of the Malawi curry spice blend and fry with the onions for about 2 minutes.

6. Add the rest of the curry spice blend along with 1 1/2 cups of water stirring so all the spice blend is nicely incorporated into the water.

7. Add in the chopped carrots and green pepper and turn heat to a simmer.

8. Simmer until the vegetables are soft about 10 minutes.

9. Add in the fruit chutney and stir.

10. Place the fillets into the saucepan and make sure they are covered by the sauce.

11. Close the lid and let the fish rest in the sauce for a few minutes.

12. Plate with lots of the sauce.

***

Malawi Curry Powder

Ingredients

• 10 dried hot red chiles like peri peri or thai- seeds removed

• 3 Tablespoons coriander seeds

• 1 Tablespoon black peppercorns

• 3 Tablespoons poppy seeds

• 2 teaspoons black mustard seeds

• 1 Tablespoon cumin seeds

• 1 Tablespoon turmeric

• 2 teaspoons ground cinnamon

• 10 whole cloves

Instructions

1. Place all the ingredients into a spice mill or coffee grinder and grind to a fine powder or pound in a mortar and pestle.

2. Store in an airtight container.

***

Malawian Fruit Chutney

Ingredients

• 4 large fresh peaches

• 1 cup dried apricots

• 1 cup raisins

• 2 large red onions

• 2 1/2 cups sugar

• 2 teaspoons chili powder

• 2 teaspoons ground coriander

• 2 teaspoons salt

Instructions

1. Soak the dried apricots in boiling water just enough to cover them. Soak for a minimum of an hour.

2. Drain them but reserve the water and chop them into small pieces.

3. Peel the peaches and chop them into small chunks.

4. Dice the onion.

5. Place all the ingredients including the reserved water into a saucepan and heat for about 20 minutes until bubbly.

6. Reduce the heat to a simmer for about 1 hour do not cover and stir occasionally.

7. When it is ready, allow to cool for about 15 minutes before putting it into an air-tight quart container. Mason Jars, hot and sterilized work well for this.

8. The chutney is best in about two weeks’ time.

Recipes adapted from travelfoodatlas.com and internationalcuisine.com 

Goat Brochettes

For a printable version of this recipe, click here.

The Republic of Rwanda is a land-locked country and forms part of the Great Rift Valley. It is known for its rugged hills and fertile volcanic soil. Typically, Rwandans do not eat at breakfast, opting for only tea to break their fast. Lunch and dinner are often served late in the day and food staples often differ between regions. The National Dish of Rwanda is the street food Goat Brochettes.  

Ingredients

• 1 lb goat meat or beef cut into 1-inch cubes

• 1 onion quartered

• 5 fresh ripe plum tomatoes, crushed

• 1/2 small can of tomato puree

• 1/2 onion diced

• 1 bouillon cube

• 6 pili-pili chilies use any hot chili you like

• Vegetable oil

• Salt to taste

Instructions

1. Soak the wooden skewers in water for about 20 minutes.

2. Form the brochettes by alternately threading meat and 2 to 3 pieces of onion onto the skewer.

3. Mix the crushed tomatoes, the diced onions, and the pili-pili chilies (pounded to a paste) along with the tomato puree. This should create a medium-thick sauce; add a little oil and water to attain the desired consistency.

4. Reserve half of the sauce for dipping.

5. Put half the sauce in a pan with the skewers and turn to coat, let marinate for 30 minutes.

6. Then lay the skewer on the grill Brush the sauce on all sides of the brochettes, adding more of the sauce as you turn them. Turn them about 3 times. Allow it to cook for about 3 minutes. The brochettes are ready when just cooked through (about 8-10 minutes) and should be a nice reddish color, due to the sauce

7. Serve with sweet potato fries and fried plantains for an authentic Rwandan meal. Use the reserved sauce for dipping.

Recipe from internationalcuisine.com

Laplap

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Vanuatu is an island nation located in the South Pacific Ocean. There are 83 islands in total, with 65 of them inhabited. These volcanic islands with their rocky shorelines and in some cases little fresh water, holds a rich history and diverse culture. Root vegetables such as taro and yams are a staple, with other vegetables and fruits grown locally. Not surprisingly, fish is a prominent feature in its traditional cuisine. The national dish is called Laplap. Traditionally, a paste prepared from grated bananas, breadfruit, and root vegetables wrapped in banana leaves, cooked in an underground stone oven, and served with meat for fish.

Ingredients

• 4 chicken breasts about 2 pounds total

• Salt and pepper to taste

• Juice of 1 lime

• 3 tablespoons oil divided

• 1 teaspoon turmeric

• 2 teaspoons curry powder

• Crushed red pepper flakes pinch

Rice

• 1 teaspoon oil

• 1/2 yellow onion chopped

• 1 1/2 cups rice

• 2 cups spinach roughly chopped

• 1 cup chicken broth

• 14- oz can coconut milk

• 14- oz can petite diced tomatoes drained

• 1 cup taro root grated, sub sweet potato

• Salt to taste

Sauce

• 1 teaspoon coconut oil

• 1 Thai bird chili

• 1 kaffir lime leaf

• 5 garlic cloves finely chopped

• 2 tablespoons ginger diced or grated

• 2 tablespoons flour

• 14- oz can coconut milk

• 3 scallions thinly sliced

Instructions

1. Rinse and dry the chicken. Season with salt and pepper. Place the chicken in a large mixing bowl or gallon Ziplock bag along with the rest of the marinade ingredients. Only use one tablespoon of oil in the marinade. Let it sit for about 30 minutes.

2. In a large skillet or pot, heat the remaining two tablespoons of oil over medium-high heat. When the oil is shimmering, remove the chicken from the marinade and place it in the oil. Cook for 4 minutes per side. Place the chicken on a plate or cutting board, and cover with aluminum foil.

Rice

1. Add one teaspoon of oil to the skillet you just used and sauté the onion for about 3-5 minutes, until translucent and soft. Add the rice and give it a good stir to combine with the onion.

2. Next, add the spinach and give it an additional stir for about one minute, until it starts to wilt.

3. Pour in the chicken broth. With a wooden spoon, deglaze the bottom of the skillet to get all the tasty bits that are stuck to the bottom.

4. Add the coconut milk, diced tomatoes, and grated sweet potato. Season with salt. Let it come to a boil, reduce to a nice medium heat, and cover. Cook for about 15 minutes.

5. Add the chicken to the skillet, cover again, and cook for 10 more minutes.

Sauce

1. During the last 10 minutes, grab a saucepan and heat it up to a medium. Add the coconut oil.

2. In a small bowl, mix two tablespoons of coconut milk with two tablespoons of flour.

3. When the coconut oil starts to shimmer, add the Thai chili, lime leaf, garlic, and ginger and give it a good stir. Pour the coconut milk into the saucepan and whisk in the flour milk mixture. This is to prevent any clumps. Finally, add in the scallions.

4. Stir often and cook until the sauce starts to thicken. It shouldn’t take more than 2 or 3 minutes. Turn the heat to low and let it stay warm until your main meal is done cooking! Remove the Thai chili and kaffir leaf from the saucepan.

5. Time to plate up! Plate a layer of rice on a plate and serve the chicken on top. Drizzle a generous helping of sauce on top of the chicken and serve with tomato or lime wedges, and some chopped basil on top. You can also garnish with thinly sliced scallions.

Recipe from whonomsthewrold.com

Conch with Peas and Rice

For a printable version of this recipe, click here.

Because the Bahamas are an island nation, culinary differences between the islands do occur. Not surprisingly, seafood is a staple, with the conch, a sea snail, being part of the National Dish. It can be prepared and served in a number of ways, even raw like ceviche. Spices and fresh fruit, grown locally, also feature heavily in the cuisine.

 Ingredients

• 1 1b conch

• 1 1b prepared tempura batter

For the Tempura batter

• 2-4 cups water

• 1 lb flour

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 fresh thyme 1 egg (beaten)

For Bahamian Peas and Rice

• 1 cap pigeon peas

• 1 1/2 cups of rice

• 1 medium onion, diced

• 1/2 cup tomato paste

• 1/2 small ripe tomato, chopped

• 2 slices bacon or salt pork diced

• 2 tsp fresh thyme

Directions

Conch Preparation:

1. Use lime and water is to clean the conch and get rid of the fishy smell

2. Tenderize conch by pounding it with a mallet.

3. Cut conch into thumb-sized pieces then pour the tempura batter over the conch to cover each piece.

4. Deep fry at 350-375 F until golden brown.

 Tempura batter Preparation:

1. Mix the flour, beaten egg, seasonings, and water into a pasty batter.

2. Add the water slowly since the batter should be of a paste-like consistency.

Peas & Rice Preparation:

1. Fry bacon or salt pork in a large pan with a tight-fitting lid.

2. Add the onion, pepper, tomato, tomato paste, and thyme, then add the peas, salt, and pepper to taste.

3. Add 3 cups of water to the mix and bring to a boil.

4. Add rice and stir.

5. Cover and cook on medium heat for about 30 minutes or until rice is tender and water is absorbed.

Recipe from http://caribbean1st.info

Pwason Griye

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The Seychelles are a group of over 100 islands in the Indian Ocean far off the coast of Africa. Due to its location and history, its cuisine has been influenced by Africa, Britain, India, China, Spain, and France. Being a multiple island nation, fish and seafood feature heavily, with rice being a staple. The Seychelles does not have an official National dish and a considered delicacy of the Islands is Fruit Bat Curry. While many of us cannot shop for Fruit Bat, here is a recipe for a dish often served on special occasions, holidays, and festivities.

Ingredients

• 1 whole red snapper (or halibut or sea bass) cleaned and scaled, 2 lbs or 1 lb fish filet

• 1 cup finely chopped tomatoes

• 2 tbsp chopped cilantro or parsley

• 1 small onion finely chopped

• 1-inch ginger grated

• 2 cloves garlic grated

• 1-2 lime or lemon

• 2 tsp sugar

• Olive oil

• Salt & pepper

• 1-4 red chili finely chopped (Optional)

Suggested Sides

• Cooked rice

• Fresh salad of your choice

Pwason Griye Spice Kits

• Pouch A: tamarind, garlic, ginger, black pepper, cinnamon, nutmeg, cloves

• Pouch B: cardamom, cinnamon, cloves, cumin, thyme, coriander, white pepper

Instructions

Chutney

1. In a small saucepan, heat 1 tbsp oil.

2. Add onions and sugar.

3. Cook over medium heat for 5 minutes. Stir frequently.

4. Add tomatoes, salt to taste, and Pwason Griye A spices.

5. Cook over low heat for about 15 minutes to thicken the sauce.

6. Let cool.

7. Paste

8. In a BOWL, mix garlic, ginger, herbs, Pwason Griye B spices, and 1 tbsp oil.

9. Add chili (optional) and salt to taste. Mix well.

Fish

1. To prepare the fish, cut 3-inch-long parallel deep slits on each side of the fish, each about 1 inch apart.

2. Season the fish with salt and fill the slits with the paste.

3. Rub all sides of the fish with oil.

4. Grill the fish over medium heat for about 20 minutes until it’s cooked. Turn the fish halfway.

5. Serve 

6. Sprinkle plated fish with lime juice.

7. Serve it with rice, chutney, and salad.

Notes

• Substitute red snapper with halibut or sea bass.

• Substitute the whole fish with marinated in the paste for 1 hour.

Peri Peri Chicken

For a printable version of this recipe, click here.

The cuisine of Mozambique has been heavily influenced by Portuguese settlers over 500 years ago. No wonder then that a sauce made by these settlers from chili peppers, red wine vinegar, garlic, and paprika is an essential ingredient to this nation’s most famous dish. It’s called Piri Piri sauce and can be found across South Africa, Canada, and Australia as its popularity grows because of the dish: aptly called Peri Peri Chicken and is considered the unofficial national dish of Mozambique!

Ingredients

Chicken Rub

• 8 pcs chicken legs

• 1 lemon or lime

• Salt to taste

• ½ teaspoon white pepper

Chicken Marinade

• ½ onion, sliced

• 6 cloves garlic, chopped

• 6 pieces basil leaves

• 2 tablespoons oregano

• ½ red bell pepper

• 1 tablespoon Peri Peri Sauce or to taste

• ¼ cup olive oil

Instructions

1. Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons salt and pepper.

2. Place the onions, garlic, basil, oregano, bell pepper, and peri peri sauce in a food processor or blender, and then add olive oil. Pulse for about 30 seconds until blended.

3. Drench the chicken with peri peri marinade, place in a zip lock bag and refrigerate for at least 2 hours, but preferably overnight.

4. When ready to grill, remove chicken from the peri peri marinade and shake off excess marinade. Reserve the marinade.

5. Preheat grill to medium-high heat.

6. Place chicken on the grill and grill for about 10-15 minutes on each side you may need to turn the chicken occasionally on each side until it is cooked all the way.

7. In a small saucepan simmer the remaining peri peri marinade and the one from the chicken for about 7 minutes. Serve with chicken or mix with chicken.

Recipe adapted from africanbites.com

Pani Popo

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The Polynesian nation of Samoa consists of two large, inhabited islands and two smaller uninhabited islands, with several even smaller uninhabited islands in the South Pacific Ocean. Samoan Cuisine is based around locally produced fruits, vegetables, meat, and fish. The National Samoan Dessert is called Pani Popo. It is a sweet bread roll baked in a sweet coconut cream sauce. Often served in the evening with Samoan hot cocoa! (Makes 1 dozen rolls)

 Ingredients

• 1 envelop or 2-1/4 tsp active dry yeast

• 3 Tbsp warm water

• 1 cup coconut milk

• 4 Tbsp butter

• 1 large egg

• 1/4 cup powdered milk

• 1/2 cup sugar

• 1/2 tsp salt

• 3-1/2 cups all-purpose flour

• 2 to 3 Tbsp (30 to 45 ml) raw sugar for garnish (optional)

• Coconut Sauce for Pani Popo 

• 1 cup coconut milk

• 1/2 cup sugar

• 1 cup water

 To make the bread:

1. Pour the warm water into a large mixing bowl and sprinkle the yeast over it. Let the mixture sit for 5 to 10 minutes, or until the yeast is dissolved and the mixture is frothy.

2. Combine the coconut milk, butter sugar, and salt in a medium microwave-safe bowl, mixing them together lightly with a whisk. Place the coconut milk mixture in the microwave and heat it at full power for 1 minute. Stir well, until melted.

3. Allow the coconut milk mixture to cool so the egg doesn’t scramble. Add the egg and powdered milk to the coconut milk mixture and whisk lightly to combine evenly.

4. Add the coconut milk mixture into the bowl containing the yeast mixture. Mix with an electric mixer at medium speed for 2 minutes.

5. Sprinkle the flour into the liquid ingredients. Continue mixing the dough on medium speed for another 2 minutes, or until all of the ingredients have combined evenly into a dough.

6. Empty the dough out of the bowl and onto a clean, lightly floured surface. Knead the dough for 8 to 12 minutes, or until the dough becomes smooth and elastic.

7. Place the dough in a lightly greased bowl. Cover it with a clean dish towel and let it rise in a warm spot for 1 to 2 hours, or until doubled in size.

8. After the dough has doubled in size, use your fist to lightly punch it back down.

9. Break the dough into 12 evenly sized pieces. Roll these pieces into balls.

10. Place the dough balls in a lightly greased 12-inch round baking pan.

11. Loosely cover the unbaked rolls with the same dish towel and place them back in a warm location. Let them rise for 30 minutes, or until they have nearly doubled in size.

 To make the sauce:

1. Before you measure out the coconut milk, give the can or container a thorough stir.
   In a medium bowl, combine the coconut milk, water, and sugar. Whisk together until smooth and evenly combined.

2. Preheat the oven to 350 degrees Fahrenheit

3. Evenly pour the coconut sauce over the unbaked rolls, making sure that each roll is thoroughly drenched.

4. If desired, lightly sprinkle a little raw sugar over the tops of the buns.

5. Place the rolls in your preheated oven and cook until the crust is a deep golden brown 20-30 minutes.

6. Serve them while they are still warm and fresh.

Recipe adapted from samoafood.com

Beef Wellington

For a printable version of this recipe, click here.

Any good English cookbook will have a recipe for Beef Wellington. Though thought to have been named after the famous Arthur Wellesley, 1st Duke of Wellington, to commemorate his first victory during the Napoleonic War; there is, unfortunately, nothing to substantiate that claim. Still, that doesn’t stop it from being a much-loved English dish. Traditionally made with a beef tenderloin smothered in mushroom pâté and then wrapped in a pastry crust, today you can find many variations to suit both budget, diet, and taste!

 Ingredients

• 2 ½ pounds beef tenderloin

• 2 tablespoons butter, softened

• 2 tablespoons butter

• 1 onion, finely chopped

• ½ cup finely chopped fresh mushrooms

• 1/4 cup liver pâté

• 2 tablespoons butter, softened

• Salt and pepper to taste

• 12 thin slices of Prosciutto

• 1 (17.5 ounce) package frozen puff pastry, thawed

• 1 egg yolk, beaten

• 1 (10.5 ounce) can beef broth

• 2 tablespoons red wine

Directions

1. Preheat oven to 425 degrees F (220 degrees C). First, tie the beef with twine to help it keep a cylindrical shape while cooking. Place beef in a small baking dish and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan and allow to cool completely. Reserve pan juices. Once cooled, remove the twine.

2. Melt 2 tablespoons butter in a skillet over medium heat. Sauté the onion and mushrooms in the butter for 5 minutes. Remove from heat and allow to cool.

3. Mix together the pâté, 2 tablespoons of butter, and the mushroom and onion mixture, and season with salt and pepper. Spread pate over beef.

4. Then wrap the beef with the prosciutto slices.

5. Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.

6. Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside and keep warm allowing the meat to rest.

7. Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

Fasolada

For a printable version of this recipe, click here.

The Cypriot diet is considered to be one of the healthiest, due to a large amount of fresh, locally produced ingredients, as well as its use of olive oil. Many of the dishes traditionally served have been influenced by Greek, Middle East, Mediterranean, and even British cultures. The dish most often described as the national dish of Cyprus is Fasolada, a white bean soup, sometimes described as Sailors Bean Soup. Its origins can be traced to Ancient Greece, and it is believed to have been adapted from the soup used in dedication to the Greek God Apollo and was cooked especially for the Pyanopsia Festival.

Ingredients

• 2 cups dried white beans (navy beans/haricot beans)       

• 7 tbsps. virgin olive oil    

• 2 tbsps. tomato paste    

• 10 cups water    

• 3 carrots (sliced into coins)          

• 3 spring onions (finely diced)       

• 2 cloves garlic (crushed) 

• 3 ripe tomatoes (seeded and sliced)          

• 1 bay leaf           

• ½ bunch parsley (finely chopped) for serving         

• 1 celery stalk (chopped) 

• Salt & Pepper     

• 1 lemon, juiced

• More lemon juice and olive oil for serving              

Directions

1. Soak the white beans in cold water for twelve hours, then discard water and rinse the beans.

2. Fill a saucepan of water, turn on the heat and add the soaked beans.

3. Place the lid on the saucepan and boil the beans for fifteen minutes.

4. Drain, discard the water and set the beans aside.

5. Heat the olive oil in a non-stick soup pot.

6. Sauté the finely chopped onions and crushed garlic in the olive oil until soft.

7. Add the ripe tomatoes, carrots, and celery.

8. Stir together and add the tomato paste.

9. Add the beans to the pot.

10. Add the bay leaf. Pour in the lemon juice.

11. Pour in adequate water to cover the ingredients. Season with salt and pepper.

12. Bring to a boil and cook on high heat for five minutes.

13. Reduce the heat, cover the pot, and let the soup simmer for two hours.

14. Stir occasionally and add more water if necessary.

15. Adjust the cooking time if needed and turn off the heat when the beans are tender.

16. Ladle into serving bowls.

17. Drizzle with lemon juice and olive oil, then top with chopped parsley before serving.

Recipe adapted from nationalfoods.org.

Cranberry Orange Relish

For a printable version of this recipe, click here.

There are many definitions of relish, but what they all come down to is that any relish today is, basically, a chunky condiment! Basic relish ingredients are vinegar, salt, and sugar, and any relish is a kind of pickle. The history of using vinegar or salt to pickle food goes back to the beginnings of human history. For centuries it was the best way to preserve food for a long time. Travelers need preserved foods, so did people living where cold winter months prevented them from growing food. So, they soaked fresh fruits, meats, or vegetables in an acidic liquid or saltwater brine until they weren’t raw or open to spoiling. Other methods of preserving food (Drying, freezing, fermenting, canning) came later. We still use relishes to add flavor to dishes, or enhance them, like mint sauce and redcurrant jelly help cut the fattiness of lamb chops.

Ingredients

• 1 large orange

• 1 lb. cranberries

• ½ cup liqueur (gin/vodka/Cointreau/Curaçao)

• 1/4 to ½ cup sugar to taste

Method

1. Peel orange skin and chop it into tiny pieces.

2. Empty the chopped orange skin into large bowl.

3. Remove the pith from the orange segments and cut them into small pieces.

4. Add the orange pieces to the peel in the large bowl.

5. Chop the cranberries into tiny pieces. Discard any soft berries.

6. Add the cranberries to the orange mixture.

7. Add liqueur and sugar and mix well. Your relish should taste very slightly bitter.

8. Let the relish steep for 24 hours.

Pumpkin Bread

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National Pumpkin Day, October 26, is when we celebrate a loved symbol of autumn. Pumpkins mean Thanksgiving, ever since they were part of our first Thanksgiving in the 1620s. It seems the first pumpkin pie was a whole pumpkin with the top cut off and the seeds removed, filled with spices, milk, and honey, and then baked. The US produces nearly 1.5 billion pounds of pumpkins every year. The heaviest pumpkin weighed about 2600 pounds and was from Germany; a Wisconsin farmer grew a pumpkin the size of a dumpster, the largest ever recorded, using seaweed, cow manure, and fish emulsion produced a 1,810-pound pumpkin. The largest pumpkin pie weighed around 3699 pounds. Six pounds per person of pumpkin is the US annual average. Pumpkin bread recipes can all be used to make muffins, and slices make fantastic French toast.

Ingredients

• 1 2/3 cups flour

• ¾ teaspoon salt

• ¼ tsp baking soda

• ½ teaspoon cinnamon

• ½ teaspoon ground cloves

• ½ teaspoon allspice

• 1/3 cup water

• 2 eggs, beaten

• ½ cup vegetable oil

• 1 ½ cups sugar

• 1 lb. raw pumpkin cooked and pureed OR 1 cup pureed canned pumpkin

Method

1. Preheat oven to 3500 F.

2. Grease the bottom and sides of a 5x9-inch loaf pan.

3. Line the bottom with waxed paper; grease the waxed paper.

4. Sift together the dry ingredients (flour, salt, baking powder & soda, spices).

5. Combine the wet ingredients (pumpkin, water, eggs, oil) in a large bowl and mix well.

6. Add the flour mixture gradually, mixing well after each addition.

7. Spoon the batter into the prepared loaf pan.

8. Bake for 1 hour or until the loaf tests done (toothpick or thin metal skewer through center).

9. Remove from the pan onto a wire rack to cool.

Pepperpot

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Traditionally, on the morning of Christmas Day and Boxing Day, the dish Guyanese Pepperpot is served. It is regarded as the Guyana national dish. It is similar to the Pepperpot dishes from other countries in the Caribbean, including Trinidad and Tobago, Grenada, St. Vincent, and Jamaica. This stew is strongly flavored with cinnamon, cassareep, and Caribbean hot peppers.

Ingredients

• 4 lbs. of meat - beef, mutton, or goat

• 1 lb. pig trotters, optional

• 2 stalks basil

• 1 cup cassareep

• 2 cinnamon sticks

• 2-inch piece orange peel

• 4 cloves garlic

• 1 chili pepper

• 1/2 cup brown sugar

• 1 1/2 tsp salt

• 8-12 cups water

• 4 springs thyme

• 6 cloves

• 2 small onions

• 1 tbsp veg oil

• Bread of your choice

Directions

1. In a large pot, heat the oil and add the pieces of meat and brown

2. Then add all the other ingredients (except the water) and mix well

3. Add the water covering all the ingredients and bring to a boil.

4. As it comes to a boil, you’ll need to skim off the scum and any fat on the surface, and during the 3-hour braising process

5. Reduce to very low heat, cover, and let it simmer for 3 hrs.

6. After 3 hours the liquid should have been reduced by ¾. The stew should be intense in both color and flavor. Serve with a thick slice of bread.

Oil Down

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Grenada is part of the Windward Islands in the Caribbean Sea. Its nickname is The Spice Isle due to its vast production and export of spices. They are known for producing nutmeg, mace, cloves, and cinnamon, allspice, bay leaves, pepper, ginger, and vanilla. Grenada’s National Dish is called Oil Down. It is a type of stew. Its main ingredients are Breadfruit, salted meat or chicken, coconut milk, and of course, spices.

Ingredients

• 6 servings

• 8-10 young dasheen leaves, the equivalent in spinach leaves (Callaloo)

• 1 sprig chive and thyme

• 2 medium carrots, chopped

• 1 scotch bonnet pepper (or any hot pepper)

• 1 lb. dumplings

• 2 tsp turmeric

• 1/2 lb. salt meat (pre-soaked overnight) or chicken

• 1 large breadfruit, peeled (alternatively, use Potatoes)

• 2 cups coconut milk

• 1 medium onion, chopped

Directions

1. Prepare the ingredients. Peel the breadfruit and slice into eight sections. Remove the center from each and then cut in half. (If using Potatoes, peel, and slice into large pieces.)

2. Thoroughly wash and scrape the salted meat and cut into pieces. Chop up the onion and the carrots. Coarsely chop up the dasheen leaves and mince the chives.

3. Place the salted meat in cold water and bring to a boil. Rinse and repeat three times. This procedure will remove the excess salt. Drain once the meat has turned tender. (If using chicken this step is not necessary.)

4. Sauté the onions in hot oil until they turn yellow and combine the turmeric with coconut milk.

5. Place all the ingredients in the pot. Breadfruit/potatoes and meat on the bottom, vegetables in the middle, and callaloo leaves/spinach with dumplings on the top. Fill to the brim with water and coconut milk.

6. Bring to a boil and then simmer for an hour or until all the liquid has absorbed.

7. When done, remove the pepper and serve hot.

Dumplings (Optional)

Ingredients

• 1 cup all-purpose flour

• 1/4 cup cornmeal

• 1/2 tsp salt

• Warm water (as needed)

Directions

1. Mix together the flour and cornmeal with a dusting of salt.

2. Add a little warm water at a time until a soft dough forms. Shape it into a ball.

3. Let rest 10 minutes.

4. Roll bits of dough between your palms, making softly tapered dumplings.

5. Drop directly into soups and stews.

This recipe has been adapted from a recipe found on the official website for the Government of Grenada

Benachin

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The Gambian people are pretty passionate about their nation’s food and while their national dish is shared by other African nations, they are no less passionate about it. Known as Benachin, this popular Gambian dish that is prepared in one pot consists of rice, vegetables, and meat. Seasonal ingredients can differ between regions and are more commonly known as Jollof Rice in other countries. Believe it or not, there are #jollofwars, where nations compete to see who makes the best and let’s not forget #jollofgate where the renowned British chef Jamie Oliver dared to suggest adding and changing ingredients!

Ingredients

• 1 lb. beef or mutton, cut into large cubes

• 1/4 cup peanut oil

• 4 tablespoons tomato paste

• 4 large tomatoes, finely diced

• 2 medium onions, chopped

• 3 cloves of garlic, minced

• 2 bay leaves

• 3 cups of vegetable stock

• 2 cups of rice

• 1 teaspoon cayenne pepper

• 1/2 cup carrots, cubed

• 1 medium-sized eggplant, cubed

• 1/2 cup squash, cubed

• 1/2 cup shredded cabbage

• 3 green chilies

• Salt and pepper to taste

Instructions

1. Thoroughly rinse and soak rice in water for15 minutes.

2. Drain your rice and place into a large thick-bottomed pot.

3. Add 3 cups of water (or enough to cover) and turn your pot on high heat.

4. Bring the pot to a boil, then cover it and let it simmer and cook for 15 minutes. Don't open the pot during cooking.

5. After 15 minutes, drain and empty into a bowl and set aside.

6. Place your cooking pot over very high heat on your stove. When your pot is piping hot, add in your peanut oil.

7. Add in your cubed pieces of beef and sear the first side for a few minutes until it starts to brown. As the meat begins to brown on the first side, turn it over.

8. As you sear the other side of your meat, add in your garlic and onions, and cook alongside the meat until golden, continuously stir them around the meat to prevent any burning.

9. Once the other side of your meat is browned, remove all contents from the pot and set aside.

10. Take your pot back over your stove at medium-high heat and add in your cubed squash (or pumpkin). Cook the squash and eggplant down for 1-2 minutes, stirring every so often

11. Add in your green chili pepper and continue to cook for another 2-3 minutes, stirring occasionally.

12. Next, add in your carrots, cabbage, and bay leaf, then pour in your two cups of vegetable stock.

13. Stir in your tomatoes and tomato paste until the paste is dissolved, then increase the heat of your stove to high heat.

14. As your broth comes to a boil, add your rice back in. Stir the rice vigorously to make sure the grains don't stick together and that each grain gets coated in oil and broth.

15. Continue to stir for another 5 minutes as the broth begins to evaporate.

16. When broth levels match up to the rice, add your meat back in and stir thoroughly.

17. Reduce your stovetop heat to the absolute lowest setting and cover your Benachin with a lid.

18. Let the entire dish simmer for at least 15 minutes undisturbed.

19. Then turn your stovetop off and let your Benachin steam for another 15 inside the covered pot.

20. When you're ready to serve, uncover your pot and fluff your rice with a fork. Season your Benachin to your taste.

Recipe adapted from www.accessgambia.com

Ambuyat & Tempoyak

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The National dish for Brunei is probably more about texture than it is flavor, with the general opinion that this starchy dish called Ambuyat tastes of nothing at all. It’s made from the fleshy interior of the Sago Tree which when prepared, produces a gum, glue-like substance that is to be swallowed without chewing. It is traditionally served with side sauces for dipping the Ambuyat in, and with vegetables and fish.

Ambuyat

Ingredients

• 500 g sago starch can replace with tapioca or potato starch

• 600 ml water

Directions

1. Boil the water in a kettle.

2. In the meantime, mix the starch with a bit of water in a bowl and put aside.

3. Once the water is boiled, pour it slowly onto the starch until it looks a bit sticky then whisk with a wooden spoon until firm and starchy.

4. Serve while hot.

Tempoyak (Dipping Sauce)

Ingredients

• 1 chili pepper

• Salt

• 1 tsp shrimp paste

• 1 tbsp dried shrimps

• 2 tbsp durian (Tempoyak)

Directions

1. Put the dried prawns and Thai chili in a mortar and pestle and blend until the ingredients are well combined.

2. Add the shrimp paste and mix until well combined. Then add some salt according to taste. Put in a small bowl.

3. Pour a little hot water on the sauce mixture and add the durian. Mix well.

4. Serve the Ambuyat while hot with the shrimp sauce for dipping.

Notes

• Other side dishes can be served with the Ambuyat such as cooked vegetables, whole grilled shrimp, fried fish filets, fried beef and sweet and sour sauces.

Scotch Egg

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The traditional picnic snacks! These can be eaten hot or cold. Fortnum and Mason claims to have invented these cold snacks, ideal for travelers, in 1738 and included them in their famous hampers. There are at least two variations to the Scotch egg. The Manchester egg, a pickled egg is used with a mixture of minced pork and black pudding. The Worcester Egg, an egg that has been pickled in Worcestershire Sauce is used with a mixture of sausage meat and white pudding.

Ingredients

• 1 lb. Sausage meat

• 1 tbsp mixed herbs (thyme, basil, oregano, etc.)

• 1 onion finely chopped

• 1 egg beaten

• 6 oz breadcrumbs

• Flour for coating

• 4 hardboiled eggs shelled (or soft boiled if serving hot)

• Oil for frying

Directions

1. Mix the sausage, herbs, and onion. Divide into four equal portions and fold firmly around the eggs.

2. Roll them in flour then dip in beaten egg.

3. Coat in breadcrumbs making sure the eggs are evenly covered.

4. Chill at least 1 hour before frying. Heat the oil and fry the eggs for about 10 minutes until crisp and golden.

5. Drain on paper towels.

6. When cool, cut in half and serve with a green salad.

Shrove Tuesday Pancakes

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Pancakes are really easy to make, especially if you don’t use too large a pan and don’t fry them in fat. All you need is to have the pan really hot before you start and brush it well with oil, just enough to make it look shiny all over. The batter itself should be thin – a very light cream consistency that just coats the back of a wooden spoon. If it seems too heavy, beat in a little cold water. The best pan is a small pan, about 7” across. Make the batter the night before and leave it in the fridge until ready to use.

Ingredients

• 6 oz. all-purpose flour

• A good pinch of salt

• 1Tbs. of extra fine granulated sugar (regular sugar if you can’t find extra fine granulated

• 2 large eggs

• 15 oz. milk, or for very crisp, light, delicate pancakes, half milk, and half water

• 3 Tbs. melted butter

• Orange and lemon wedges with granulated sugar to serve

Directions

1. Sift together the flour, salt, and sugar.

2. Add the eggs and liquid to the flour and beat until the batter is covered with bubbles.

3. Let the batter stand in a cool place for an hour, or so, or longer will do no harm

4. When ready to make the pancakes, stir in the 3 Tbs. of melted butter

5. Pour into the pan just enough batter to cover the bottom thinly and tilt it quickly this way and that till the bottom is evenly covered. (Pouring from a jug makes the whole performance easier, and if you should have too much in the pan you can just pour it back into the jug.)

6. Shake the pan to make sure the batter isn’t sticking then jerk it forward till it reaches the downward-tilting edge of the pan. Flip it over with a quick movement of the wrist so that the uncooked side is underneath – don’t be afraid of this – have fun with it; it may take a few tries to perfect your pancake toss. Pancakes are very good-tempered – although they are nicest served straight from the stove, they can be made ahead and reheated quite successfully.

7. Serve with lemon juice and sugar sprinkled over the pancake.

From Mary Costa’s Four Seasons Cookery Book, first published in 1970