Taste of the World - IDSA Cookbook 2020

A CO O K B O O K BY T H E I N T E R N AT I O N A L D I P LO M AT I C S P O U S E S A SS O C I AT I O N

Int

This Cookbook brings together recipes from many nationalities, provided by representatives of Embassies and High Commissions based in Pretoria, South Africa.

Thank you to everyone in the diplomatic community who has generously shared with us their favourite family and traditional recipes, as well as an insight into the culture and history of their countries. We hope you will enjoy trying out these delicious dishes.

ternational Diplomatic Spouses Association

Starters. starters.

Thailand Belarus Zambia The Netherlands

Mains.

02 04 06 07

Tom Yum Gung (Hot and Sour Prawn Soup) Draniki Okra Relish Asparagus Soup with Ham and Egg Mimosa

10 12 14 15 16 18 19 20 21 22 24 26 27 28 30 31 32 34 35 36 38 40 41 42 44 46 49 50 52 53 54 56

Kale With Peanut Butter Sauce Spaghetti Alla Carbonara Achar Murgh Pepian Stew Jambalaya (Creole) Indonesian Fried Rice (Nasi Goreng) Sopa Paraguaya Waakye Classic Swiss Cheese Fondue Jollof Rice Or Benanchin Locro Walnut-Stuffed Aubergines Parcha-Dosheme Plov Stuffed Peppers With Mincemeat And Rice Ndole Ambassade Pablo Neruda’s Conger Chowder Poutine Picadillo Pescada Con Coco Sweet & Sour Shrimp Sancocho Pondu Baked Garlic Chicken And Potatoes Koshari Encebollado De Pescado Doro Wat (Chicken Stew) Domoda (Peanut Butter Stew) Stuffed Tomatoes Haitian Chicken Poulet BraisÊ Ackee And Salt Fish Palm Butter

mains.

Zimbabwe Italy India Guatemala Usa Indonesia Paraguay Ghana Switzerland Senegal Argentina Austria Azerbaijan Bulgaria Cameroon Chile Canada Cuba Dominican Republic China Colombia Democratic Republic Of Congo Lebanon Egypt Ecuador Ethiopia Gambia Greece Haiti Ivory Coast Jamaica Liberia

Philippines Mali Mexico Malaysia Mozambique Panamá Nigeria Peru Norway Portugal Rwanda Singapore Benin Serbia South Africa Spain South Africa Suriname South Korea Togo Uruguay Trinidad & Tobago Ukraine Vietnam Israel United Arab Emirates

Bakery.

57 58 60 62 64 65 66 68 70 72 74 75 76 78 80 82 84 86 88 90 91 92 94 96 98 100

Filipino Adobo Tigua Degué Aka Mafé – Chicken In Peanut Butter Sauce Tacos Al Pastor Nasi Lemak Grilled Crab Mondongo Panameño (Stewed Tripe) Jollof Rice Causa Poached Norwegian Salmon Amêijoas À Bulhão Pato (Clams) Green Bananas And Beans Chicken Rice Atassi Or Watché Sarma Bobotie Paella Gharum Masala Moksi Alesi Bulgogi Ablo Chivito Doubles Varenyky Bún Chả Roasted Eggplant In Tahini Sauce And Challah Bread Lamb Machbous

104 106 108 110 114 116

Cheese Bun Adjarian Khachapuri (Georgian Cheeseboat) Hembashe Galette Des Rois Chapati Arepas

120 122 124

Russian Pancakes Algerian Baklava Kunefe (A Dessert Dish)

Bakery.

Brazil Georgia Eritrea France Kenya Venezuela

Dessert. dessert.

Russia Turkey Algeria

STARTERS

.

SOUPS

.

SALADS

.

RELISH

Starters

| 1

TOM YUM GUNG [ HOT AND SOUR PRAWN SOUP ]

THAILAND

C O N T R I B U T O R : E M B A S S Y, M I S S I O N I N P R E T O R I A

INGREDIENTS 4 prawns 100g straw mushrooms 1 stick lemongrass, chopped 2 pieces galangal, thinly sliced crosswise 1 coriander root 3 old kaffir lime leaves 625 ml stock 10 – 15 small chilies, pounded 5 tbsp fish sauce 5 tbsp lemon juice 1 bunch coriander

METHOD 1.

2.

3.

4.

5.

6.

Wash the prawns. Remove the shells. Keep the shells, prawn oil and prawns separate.

Bring the stock to the boil, and then add the shells. Bring back to the boil.

In a frying pan, heat a little bit of oil. Then add the prawn oil and stir. Set aside.

Devein the prawns.

Bring the stock to the boil. Add the following: sliced galangal, chopped lemongrass and coriander root.

When the stock is simmering, add the straw mushrooms, kaffir lime leaves, deveined prawns and stirred prawn oil.

Stir until cooked through and garnish with coriander leaves.

NOTES 1. The best hot and sour prawn soup should have a sour, salty and spicy taste.

2. The prawns should be fresh.

3. The prawn oil must not burn.

2 |

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4 |

DRANIKI BELARUS

C O N T R I B U T O R : E M B A S S Y, M I S S I O N I N P R E T O R I A

Draniki is one of the most popular and famous dishes of the Belarusian cuisine. Although there are many similar recipes for potato pancakes in various countries, Belarusian draniki are famous for its rich taste, national culinary secrets and the floury Belarusian potatoes – bulba – with their fluffy, dry texture that is perfect for making potato pancakes.

Draniki became very popular in Belarus in the 19th century. They were often eaten for breakfast as it is a very delicious and nourishing dish. Hot potato pancakes were served with fresh homemade sour cream. This is the most popular serving for Belarusian draniki. They are also good with machanka (pork stew), butter, fried salo and onions. In line with Belarusian national cooking traditions, draniki can be also stewed in ceramic pots with fried onions, carrots, mushrooms, homemade sausages and cream in a bake oven.

INGREDIENTS 12 potatoes 1 onion oil salt

METHOD 1. Peel, wash and grate potatoes and the onion (the onion will help you keep grated potatoes from turning brown). Use a grater with small holes. Add salt and mix until a smooth even consistency is obtained.

2. Heat the frying pan with vegetable oil. Put a full tablespoon of mixture from the bowl onto the frying pan and form a small pancake. Flip over once browned and crispy - about 2 to 3 minutes each side.

3. Serve hot with sour cream.

4. Draniki can also be served with soused cowberries, apple and sour cream sauce, onion and sour cream sauce, machanka. Draniki can be stewed in ceramic pots with meat, sausages, mushrooms.

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OKRA RELISH ZAMBIA

CONTRIBUTOR: GERTRUDE MITI, SPOUSE TO AMBASSADOR

INGREDIENTS 1 large tomato, diced 1 packet okra or 30 individual okras 1 teaspoon salt 1 teaspoon bicarbonate of soda 1 cup water

METHOD 1.

2.

3.

4.

5.

6.

6 |

Remove the stems and bottom off okra.

Place water in pot, boil.

When water starts boiling, stir in the bicarbonate of soda.

Add the tomato, okra and salt.

Leave to boil, stirring occasionally.

When okra overflows, it is cooked.

ASPARAGUS SOUP [ WITH HAM AND EGG MIMOSA ]

NETHERLANDS

CONTRIBUTOR: ALESSANDRA CAMARGOS, SPOUSE TO THE AMBASSADOR

INGREDIENTS 300g (10oz) white asparagus ¼ litre (1 ½ pints vegetable stock, ready made 1 tsp sugar 30g (1oz) butter 30g (1oz) flour 100ml (3 ½ fl oz) cream Seasonings: pinch grated mace, salt & freshly ground black pepper 200g (7oz) ham off the bone 3 eggs, hard-boiled 1 tbsp finely-chopped parsley

METHOD 1. Peel the asparagus with a potato peeler (starting just under the tip), remove the tough ends, remove the tips and cook them in a little stock for 10 minutes until tender. Drain.

2. In a saucepan, bring the stock and sugar to the boil. Cut the remaining asparagus into 3cm (1inch) pieces, cook 1520 minutes in the stock until tender.

3. Puree the soup in a food processor or with a hand blender.

4. In a large saucepan, melt the butter, stir in the flour. Cook gently for 2 minutes, gradually stir in the soup and crema.

Bring slowly to the boil, simmer for 3 minutes.

5. Season to taste.

6. Cut the ham into strips. Peel the eggs, press through a sieve.

7. Divide the ham and asparagus tips among 4 bowls.

8. Ladle the soup into the bowls, garnish with egg mimosa and parsley. Serve immediately.

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MAINS 8 |

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VEGETABLE DISHES

Mains

| 9

10 |

KALE WITH PEANUT BUTTER SAUCE ZIMBABWE

CONTRIBUTOR: JESSICA JESINA HAMADZIRIPI, SPOUSE TO THE AMBASSADOR

INGREDIENTS 2 bundles kale 1 large onion, chopped 2 large tomatoes, chopped 2-3 tbsp peanut butter, natural or organic salt to taste black pepper, to taste - optional chillies, to taste - optional

METHOD 1. Wash and cut kale into fine strips.

2. In about 600ml of water boil kale, chopped onion & chopped tomatoes to preferred level of cooking, until tender (well done or not).

3. In a separate bowl mix the peanut butter with a little hot water to make a paste. Then pour into the pot with the other ingredients. For the hot water for the paste, drain some of the water from the cooking pot. Use the water to make a smooth peanut butter paste.

4. The amount of peanut butter is dependent on preferred peanut taste (2-3 tablespoons,) 5. Stir the paste into the pot until everything is well combined. Close the pot and reduce heat. Let it simmer for 10-15 minutes.

6. Add salt, black pepper and chillies to taste. Note: Add salt to taste towards the end of cooking because some peanut butter has added salt.

7. Serve the vegetables hot with Sadza (Pap or Nsima). It can also be served with plain boiled rice.

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SPAGHETTI ALLA CARBONARA I TA LY

AUTHOR: ORIANA CUCULI, WIFE TO THE AMBASSADOR

An old recipe of the traditional cuisine of Rome, delicious and simple, of very humble origins, it is now served in the most refined restaurants in Italy and all over the world.

In South Africa you can find it perfectly prepared at “Pesce Azzurro” Italian restaurant in Woodstock, Cape Town.

Serves 4 people. Preparation time: Less than 20 minutes.

INGREDIENTS 350g spaghetti 150g guanciale ( Bacon) 6 eggs yolks 50g pecorino romano cheese black pepper

METHOD 1.

2.

3.

4.

5.

6.

Take a large pot filled with water, add salt, boil.

Cut the bacon in small cubes of approx. 1 cm. Fry on a medium heat in olive oil for about 10 minutes Cook the spaghetti al dente in the boiling salt water.

In a separate bowl beat the egg yolks with ¾ of the Pecorino cheese. Add lots of black pepper.

Drain the spaghetti. Add to the pan with the bacon. Stir and saute’ for a couple of minutes on high heat.

Remove the pan from the fire and add the egg yolks, stir immediately, adding enough pasta cooking water to smooth the spaghetti and avoid sticking.

7. Sprinkle the rest of the pecorino cheese and some more black pepper on top and serve immediately.

12 |

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ACHAR MURGH INDIA

AUTHOR: MINAKO SARKAR, WIFE TO THE INDIAN AMBASSADOR

This is my favourite recipe from the cookbook called “ Hyderabadi Cuisine “ by Pratibha Karan. I have cooked this often for our dinner table. It is very simple to cook, and it is delicious. It’s a refreshing change from usual butter chicken or chicken curry.

INGREDIENTS

FOR BAGHAR

1kg chicken cut into 10 to 12 pieces

2 tsp cumin seeds

1- 4 tsp red chilli powder (adjust to taste)

1/2 tsp nigella seeds

2 tbsp ground ginger and garlic

3-6 whole dry red chillies

1 and 1/2 tsp cumin powder

1 tsp mustard seeds

2 tsp coriander powder

1 tsp fenugreek seeds

5 tbsp lemon juice

2/3 cup oil

6 green chillies halved 1/4 cup curry leaves 1/2 tsp turmeric Salt to taste

METHOD 1.

2.

3.

4.

Put the chicken in a heavy based pan, add to it all the ingredients except the ones for Baghar. Marinate for an hour.

Heat oil and add the ingredients for Baghar.

After few seconds, the whole chillies darken, the mustard seeds pop and the curry leaves give out aroma.

Pour the Baghar over the marinated chicken. Cover the dish immediately. (Be careful not to burn the spices completely black!)

5. Cook first on high and then on a medium-to-slow heat.

6. Stir from time to time, cook until the chicken is tender and the water dries up.

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PEPIAN STEW GUATEMAL A

CONTRIBUTOR: EMBASSY - MISSION IN PRETORIA

From Guatemala, a beautiful and colorful Central American country, we present a recipe for a delicious dish called Pepian Stew which has a rich culinary history. Pepian is recognized as the national dish and is the most popular traditional dish in Guatemala.

It was declared Intangible Cultural Heritage of the Nation in September 2007, as it is one of the first culinary creations forming an important part of the country’s cultural heritage. It is a fusion of pre-Columbian cuisine with ingredients of Hispanic-Arab origin, that reflects the country’s history in its flavor. According to the Guatemalan historian Miguel Alvarez, the dish came about during the 16th century and was prepared in conjunction with Mayan religious ceremonies and later with all great ceremonies such as weddings, birthdays and even funerals. Pepian stew represents Guatemala’s cultural identity and flavor, making it the Guatemalan people’s favorite.

Pepian stew is a combination of meats and vegetables in a thick and rich sauce. It has a very distinct flavor because of the roasted ingredients which gives it a unique taste. It is usually served hot with rice and corn tortillas. It has become customary to offer it a day after it is prepared, because with cooling and reheating its flavor increases even more. The dish has two varieties, red and black, depending on the type of pepper used. The recipe of Pepian has evolved over time. From its pre-Hispanic roots and methods of preparation, the recipe has been influenced and now has incorporated international culinary trend, which merge perfectly, creating a delicious mixture of aromas and flavors worthy of a gourmet dish.

INGREDIENTS 1kg chicken breast, chopped ½kg beef rib 1 güisquil (pear gourd) 4 potatoes medium, cut in half 2 carrots, quartered 250g green beans coriander and salt to taste

MOLE

[ROAST AND BLEND WITH 2 CUPS OF BROTH]

1 guaque chili 1 pasa chili 1 chili pepper 3 tomatoes 1 medium onion 3 garlic cloves 3 fat pepper 4 black peppers

METHOD 1.

2.

3.

4.

5.

In a pot place 2 ltrs water. Add chicken, beef ribs and salt.

Cook over medium heat for 40 minute.

Add the vegetables, cook for 15 minutes more.

Add the mole and the coriander and boil 10 minutes.

Serve with rice and corn tortilla.

4 oz green tomato 4 oz pumpkin seeds (pepitoria) 4 oz sesame seeds 1 cinnamon stick 1 corn tortilla 1 French bread

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JAMBALAYA [ CREOLE ]

USA

CONTRIBUTOR: REVELLA M’POKO, AMERICAN CITIZEN

INGREDIENTS 3 tbsp cooking oil, divided 2 tbsp cajun seasoning, (adjust to suit your tastes/heat preference) 10 ounces (300 g) andouille sausage, sliced into rounds 1 pound (500 g) boneless skinless chicken breasts or thighs, cut into 1-inch pieces 1 onion diced 1 small green bell pepper (capsicum), seeded and diced 1 small red bell pepper (capsicum), seeded and diced 2 stalks/ribs celery, chopped 4 cloves garlic, minced 14 ounces (400 g) can crushed tomatoes 1 tsp salt 1/2 tsp ground black pepper 1 tsp each dried thyme and dried oregano 1/2 tsp red pepper flakes (or 1/4 tsp cayenne powder) 1/2 tsp hot pepper sauce 2 tsp worcestershire sauce 1 cup thinly sliced okra (or 1 tsp file powder) 1 1/2 cups uncooked white rice (short grain or long grain) 3 cups low sodium chicken broth 1 pound (500 g) raw shrimp/prawns, tails on or off, peeled and deveined sliced spring onions and chopped parsley, to garnish

METHOD 1. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat.

2. Season the sausage and chicken pieces with half of the Cajun seasoning. Brown sausage in the hot oil; remove with slotted spoon and set aside.

3. Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon; set aside.

4. Sauté the onion, bell pepper and celery until onion is soft and transparent. Add the garlic and cook until fragrant (30 seconds).

5. Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes (or cayenne powder), hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning. Stir in the okra slices (or file powder), chicken and sausage. Cook for 5 minutes, while stirring occasionally.

6. Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about

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7.

8.

9.

10.

20 to 25 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally.

Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size/ thickness of the shrimp being used).

Season with a little extra salt and pepper if needed and remove from heat.

Adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning.

Serve immediately with sliced spring onions and parsley.

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Indonesian Fried Rice [ NASI GORENG ]

INDONESIA

AUTHOR: ?

INGREDIENTS

TO SERVE

300g long-grain rice

½ cucumber, sliced

3 tbsp vegetable oil

2 medium tomatoes, sliced

4 large eggs, beaten

4 tbsp crispy fried onions

100g fine green beans, cut in half

prawn crackers

180g pack large raw peeled prawns 200g shallots, thinly sliced 20g garlic, finely chopped 2 medium-hot red chillies, deseeded and finely chopped 1 red bird’s-eye chilli, sliced 1 medium carrot, thinly sliced 1 tbsp tomato purée 1 tbsp indonesian sweet soy sauce 1 tbsp light soy sauce 8 spring onions, thinly sliced

METHOD 1. Put the rice in a medium heavy-based saucepan and add 520ml water. Quickly bring to the boil, stir once and cover with a tight-fitting lid. Reduce the heat to low and cook for 10 mins. Uncover, fluff up with a fork and spread over a tray. Set aside to cool.

2. Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelette. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelette over and transfer to a plate to cool before cutting it into long, thin shreds.

3. Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water and set aside.

4. Heat the remaining oil in a wok or large, deep frying pan until almost smoking. Add the chicken and prawns, and stir-fry for 1 min. Tip in the shallots, garlic, chillies and carrots, and stir-fry for a further 2 mins until the carrot is just tender. Add the spice paste and stir-fry for 1 min more. Add the tomato purée, kecap manis, cooked rice and green beans, and stir-fry over a high heat for 2 mins. Add the soy sauce, spring onions and shredded omelette, and toss together.

5. Spoon the nasi goreng onto warmed plates. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions and serve with prawn crackers.

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SOPA PARAGUAYA PA R AG UAY

CONTRIBUTOR: EMBASSY - MISSION IN PRETORIA

Historians say that Don Carlos Antonio López, president of Paraguay between 1841 and 1862, liked tykuetï or white soup made with milk, cheese, eggs and corn flour, a dish that was daily unavoidable at his table.

One day, due to the carelessness of the machú or cook, he put more corn flour in the soup than usual, which led to two problems: the first, the tykuetï was no longer liquid, but pasty; and the second, the time was short enough to restart his task or substitute another favorite dish.

Then, between fear and ingenuity, he decided to put the preparation in an iron container and cooked it in the tatakua or “fire hole”, with which he obtained a solid soup. When it was time to serve the President, the cook, very fearful, explained what had happened and introduced him to the source.

When tasting it, Don Carlos found it so tasty that, immediately, he named it “Paraguayan soup”. A variant of this version relates that, that day, Don Carlos had invited ambassadors from other countries to dinner and as the story happened, he then presented the dish as “Paraguayan soup”.

Another version that alludes to the origin of the Paraguayan soup indicates that, when the Spaniards arrived in Guaraní lands, the natives received them with honor and offered their best food to entertain them: game meat. After finishing the meat supply, and verifying that the guests were still hungry, the Guarani served them the food they usually ate, made with corn or cassava flour wrapped in banana leaves, cooked in hot ash and saying “the meat is It ended “, in their Guaraní language:” So’o opa “, hence its name” sopa “.

INGREDIENTS 3 large onions 3 cups of water 1 tbsp of coarse salt 3/4 cup pork fat (cold) 4 eggs 350g fresh cheese 650g corn flour 1 cup of curdled or natural milk 1 heaped tbsp of cream (optional)

METHOD 1.

2.

3.

4.

5.

Finely chop the onion. Boil it with the water and salt for 10 minutes, in a covered saucepan. Let cool.

Beat the fat.

Add the eggs one by one, maintaining the smoothness.

Add the crumbled cheese.

Incorporate the onion with the water in which the corn flour was boiled and add little by little, alternating with the milk and cream.

6. Mix gently and put in a large greased and floured roasting pan.

7. Cook in a hot oven hot (200 °) for approximately 1 hour.

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WAAKYE GHANA

CONTRIBUTOR: TINA HAMMOND, JEM AFRIK CREATIONS

Waakye, pronounced waachay, is a Ghanaian favorite dish made out of beans and rice with some spices. Although sometimes it is cooked using spices such as Maggi (bouillon cubes) or local green vegetables, this is a simple preparation though just as delicious.

The beans used are normally black-eyed peas, some use red or pinto beans. It is usually served with Shitto (West African hot sauce), Gari (ground cassava), Talia (Spaghetti) and your choice of a hardboiled egg, meat or fish; some people eat it with all three.

INGREDIENTS 1 pound black-eyed peas (pinto or kidney beans can also be used) 5 cups rice 1 tbsp baking soda 1 tsp salt

METHOD 1. Boil beans in 5 cups water for 20 minutes on medium heat.

2. Add rice and 2 cups water. Add baking powder and salt. (Note: Care to be taken as the water could boil over due to the introduction of the baking soda. Adjust heat if necessary).

3. Cook on medium heat for 30-45 minutes – stir constantly every 10 minutes – until rice is tender.

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CLASSIC SWISS CHEESE FONDUE S W I TZ E R L A N D

CO N T R I B U TO R : D E N I S E B R U E H L- M O S E R , S P O U S E TO T H E A M B A S S A D O R

INGREDIENTS 1-3 garlic cloves, halved or sliced 400 grams gruyère cheese, grated 400 grams emmentaler or vacherin cheese 4 deciliters (1.6 cups) white wine 4 tsp corn starch 1 tsp lemon juice 2.4 centiliter (0.1 cup) kirsch freshly ground pepper freshly grated nutmeg 500-800 grams of white bread, in cubes

METHOD 1. Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic cloves. Leave the sliced garlic cloves in the pot.

2. Combine the grated Gruyère and Emmentaler with the wine, corn starch and lemon juice in the fondue pot and cook over moderate heat, stirring constantly until the cheeses begin to melt, about 5 minutes.

3. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes. (Don’t overcook the fondue or it will get stringy).

4. Serve at once and keep warm on the ‘rechaud’ over a medium heat.

5. Put the bread cubes on the fork and dip it in the melted cheese. Be sure to stir the fondue as you dip.

6. Beside bread cubes, steamed red-skinned potato chunks, cherry tomatoes, mushrooms and pear slices can also be great for dipping in the melted cheese.

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22 |

JOLLOF RICE OR BENACHIN SENEGAL

C O N T R I B U T O R : R A M O U C E E S A Y, S P O U S E T O A M B A S S A D O R

This dish is a one pot rice dish popular in the Senegambian region. It is similar to Pilaf or Jambalaya rice. The dish consists of meat or fish or chicken with verities of vegetables cooked together. It can be colored by adding tomato paste to get a red type, with saffron to give it a yellowish color or plain simple white Benachin.

INGREDIENTS meat, fish or chicken depending on choice tomato paste and red chopped tomatoes if red one cabbage, cassava, big pepper, onions, garlic, black pepper, green, red and yellow peppers and other seasonings oil rice salt and of course jumbo or maggi

METHOD 1.

2.

3.

4.

5.

6.

Wash the meat and season it, let sit for 15 mins for the seasoning to get to the bones.

Pound or blend peppers, onions, garlic, crushed tomatoes and set aside.

Heat oil and fry meat half and half, then add the blended vegetables and tomato paste.

Add a little water and stir to sautĂŠ until it turns golden brownish red.

Add water and the vegetables. Season to taste by adding salt, Maggi or Jumbo.

Cook the meat until tender and remove the veggies then add the rice to the pot. Cook rice for about 20 minutes and lower the heat to simmer.

7. Serve and add veggies to the side

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LOCRO ARGENTINA

AUTHOR: ANDREA D’ALOTTO, WIFE TO THE AMBASSADOR

This Hominy Stew of squash, meat, and hominy is creamy and slightly sweet. Serves 12.

INGREDIENTS 2 cups dried, broken hominy 1 cup dried lima beans 1 cup dried chickpeas 3⁄4 cup olive oil 1 1⁄2 tsp sweet paprika 1⁄2 tsp crushed red chile flakes 8 cloves garlic, minced 1 lb veal shoulder, cut into 1” pieces 1 lb pork shoulder, cut into 1” pieces kosher salt and freshly ground black pepper, to taste 10 oz cured chorizo, cut into 1/2” slices 1 large yellow onion, minced 1 tbsp tomato paste 1 tsp dried oregano 1⁄2 tsp ground cumin 1 bay leaf 1 small acorn squash, peeled, seeded and finely chopped juice of 1 lemon 1 cup finely chopped scallions

METHOD 1. Rinse hominy under running water until water runs clear. Place in a bowl with limas and chickpeas. Cover with water, soak at least 8 hours or overnight, drain.

2. Whisk 1⁄2 cup oil, paprika, chile flakes, and 1⁄4 of the garlic in a bowl, set sauce aside.

3. Heat remaining oil in a large saucepan over medium-high heat.

4. Season veal and pork with salt and pepper. Working in batches, add to pan, and cook, turning until well-browned (5 minutes). Transfer to a plate.

5. Add chorizo to the pan, cook until fat renders, about 2 minutes.

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6.

7.

8.

9.

10.

Add remaining garlic and onion, cook until soft, about 3 minutes.

Add tomato paste, oregano, cumin, and bay leaf, cook for 2 minutes.

Return meat to pan with hominy, beans, chickpeas, squash, and 10 cups water, bring to the boil.

Reduce heat to medium-low, cook until hominy and beans are tender, about 2 hours.

Stir in lemon juice, season with salt and pepper. Divide among bowls, drizzle with sauce. Sprinkle with scallions.

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WALNUT-STUFFED AUBERGINES AUSTRIA

CONTRIBUTOR: ROSWITHA BRIEGER, SPOUSE TO THE AMBASSADOR

INGREDIENTS 2 large aubergines 2 tbsp olive oil 1 onion, chopped 2 garlic cloves, crushed 3 celery sticks, chopped 175g mushrooms, chopped 6 tbsp brown rice, cooked 50g walnuts, ground 1 tbsp tomato purée 2 tbsp chopped parsley salt & pepper

METHOD 1. Prick the aubergines all over, cut in half, place cut side down on a greased baking sheet.

2. Bake in a pre-heated oven for 10 minutes.

3. Heat the oil in a pan, add onion and fry until soft. Add garlic and celery, fry for 5 minutes. Add mushrooms and cook, stirring, for 3 minutes.

4. Stir in the rice, walnuts, tomato purée, parsley and seasoning.

5. Turn off the heat.

6. Scoop the flesh from the aubergines without breaking the skins. Chop finely, mix with the fried mixture.

7. Pile into the aubergine skins, sprinkle with cheese and heat under a hot grill until bubbling.

8. Serve with a crisp, mixed salad.

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PARCHA-DOSHEME PLOV AZERBAIJAN

CONTRIBUTOR: SEVINJ QURASHLI, SPOUSE TO THE AMBASSADOR

INGREDIENTS 3 cups long-grain white Basmati rice 4 tablespoons butter, melted 1 cup peeled chestnuts ½ cup pitted dried apricots 1 cup dried sour plums (golden plums or prunes, pitted, or dried barberries) ½ cup pitted dates ½ cup golden raisins 1½ lb skinless, boneless chicken cut into 2-inch/5cm cubes 1 onion, peeled, cut in half, then thinly sliced ⅓ teaspoon ground saffron threads, dissolved in 3 tablespoons hot water Salt, black pepper

METHOD 1. Place the rice on a fine-mesh strainer or colander and wash thoroughly under lukewarm water until the water runs clear. The rinsing process removes the starch so that the rice grains will remain separate after cooking.

2. Soak the rice in a large container filled with lukewarm water mixed with 1 tablespoon of salt.

3. In a medium frying pan, heat 2 tablespoons butter (30g) over medium heat. Add peeled chestnuts and stir-fry for about 3 minutes.

4. Add dried apricots, plums and dates and stir-fry for another 3 minutes. Add raisins and stir-fry for 1 more minute.

Remove from heat.

5. In a large non-stick saucepan, combine 10 cups (2,5l) of water and 2 tablespoons salt. Bring to a boil. Drain the soaked rice and add it, in batches, to the pot. Boil for about 7 to 10 minutes, stirring occasionally with a wooden spoon, to prevent rice grains from sticking to the bottom. Watch the rice closely so as not to overcook. It must be barely done - not fully cooked and not too soft.

6. Drain the rice in a large fine-mesh strainer or colander. Set aside.

7. Rinse the pot you boiled the rice in. Melt 1 tablespoon (15g) butter over medium heat. Arrange the meat in one layer at the bottom of the pan. Sprinkle with ½ teaspoon salt and pepper, to taste.

8. Follow with the layer of sliced onions. Simmer over medium heat uncovered, without stirring, for about 3 minutes.

9. Place half of the rice in the pot over the onion. Arrange the dried fruits and chestnuts in one layer on top of the rice.

Pile the rest of the rice on top of the fruits, mounding the rice in the shape of a pyramid. Pour 1 tablespoon melted butter over the rice.

10. Place a clean dishtowel or 2 layers of paper towel over the pot and cover firmly with a lid to absorb the steam. Lift the corners of the towel over the lid.

11. Reduce the heat to low and cook for 30 minutes. Then open the lid and sprinkle the saffron water on top of the rice.

12. Cover again and simmer for another 30 minutes.

13. When ready to serve, gently take 1 spatula full of rice, fruits and meat at a time, placing it on the large serving platter. | 27

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STUFFED PEPPERS [ WITH MINCEMEAT AND RICE ]

BULGARIA

CONTRIBUTOR: ELENA STEFANOVA, SPOUSE TO THE AMBASSADOR

INGREDIENTS 8-10 peppers of different colours 500 gr mincemeat (lamb, chicken or pork) 1 cup rice (150 gr) 1 onion, cubed 1 carrot, grated (optional) 2 tomatoes, diced OR 1 can tomatoes Oil salt, black pepper, paprika, parsley, dill Sauce 2-3 eggs 2 spoons flour 4 spoons yoghurt

METHOD 1.

2.

3.

4.

5.

6.

7.

Remove the seeds from the peppers, prick slightly with a fork, sprinkle them with salt.

Sauté the onion, carrot and rice until the rice becomes transparent.

Mix the same ratio of water to the rice, salt and tomatoes – cook until the liquid is absorbed.

Remove from heat, add mincemeat and seasoning.

Stuff the peppers, arrange them in a greased pan. Drizzle with oil, add 1 cup water.

Bake at 180° for an hour.

Sauce: Whisk all ingredients together and cook on a medium heat until the sauce thickens.

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NDOLé AMBASSADE CAMEROON

AUTHOR: HIGH COMMISSION - MISSION IN PRETORIA

Cameroon’s cuisine is rich and diversified. With more than 200 dishes and recipes in the country, we have chosen the Ndole to represent Cameroon’s diversity.

INGREDIENTS

STARCHES

2kg of frozen and washed ndole vegetable

fried plantains or

1kg of smoked or dried fish (hake is most advisable)

miondo or

½kg of smoked or boiled meat (beef)

boiled plantains

½kg of fresh shrimps 1kg of onions 1kg of boiled and blended peanuts 45cl of vegetable oil one tsp of salt

METHOD 1. In a deep pot, steam the blended peanut for 15 minutes and stir regularly, add the fish, and 1/3 of the blended onion.

2. Poor 30 cl of the vegetable oil and add the smoked or boiled meat. Stir for 5 minutes.

3. Defrost the vegetables and add them to the peanut sauce. Reduce the fire and steam for 10 minutes.

4. The Ndole is ready.

5. In a frying pan, poor the rest of 15cl of oil and hot it for few minutes.

6. Add the shrimps and stir for 10 minutes.

7. Cut into small pieces the onions and add to the shrimps. Let it get done for 1 or 2 minutes.

8. Serve the Ndole first and decorate the dish with the fried shrimps and onions.

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PABLO NERUDA’S CONGER CHOWDER CHILE

CONTRIBUTOR: DEBORAH SIRAZE, WIFE TO THE AMBASSADOR

INGREDIENTS 4 medallions red cusk-eel 4 tblsp olive oil 4 cloves garlic ½ onion 2 tomatoes 4 caraila potatoes 1 cup prawns coriander 1 cup Sauvignon Blanc 2 cups fish stock or furnet 1 cup cream salt and pepper

METHOD 1. Finely cut onion, crush cloves. Peel tomatoes and cut into quarters.

2. Wash, peel, chop the potatoes into 8 pieces. Boil until cooked. Plunge into cold water, put aside.

3. Finely chop the chowder.

TO 1.

2.

3.

4.

5.

MAKE THE CHOWDER: Heal the olive oil in a large pan or earthenware casserole dish.

Add onion, fry until golden. Add garlic, tomatoes and stir.

Add the white wine, stock and fish portions.

When the mixture is cooked, add the potatoes and prawns, cook for a further 2 minutes.

Season with salt and pepper.

TO SER VE: 1. Place a piece of cusk-eel in a soup bowl, together with potatoes and some of the liquid with onions, garlic and tomatoes.

2. Finish off with a touch of cream and chopped coriander.

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POUTINE CANADA

CO N T R I B U TO R : L I N S E Y DY E R , C A N A D I A N E X PAT ( S A C I T I Z E N )

Poutine is a wonderful and delicious concoction of fries, gravy and cheese curds and is one of the most quintessential Canadian dishes.

INGREDIENTS [ POUTINE GRAVY ] 3 tbsp cornstarch 2 tbsp water 6 tbsp unsalted butter 1/4 cup unbleached all-purpose flour 20 oz beef broth 10 oz chicken broth pepper, to taste [ DEEP FRIED FRIES ] 2 lbs Russet potatoes (3-4 medium potatoes) peanut or other frying oil [ TOPPINGS ] 1 - 1 1/2 cups white cheddar cheese curds (or torn chunks of mozzarella cheese)

METHOD [ PREPARE THE GRAVY (Make ahead and re-warm or keep warm until your fries are ready) ] 1. In a small bowl, dissolve the cornstarch in the water and set aside.

2. In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.

3. Add the beef and chicken broth and bring to a boil, stirring with a whisk.

4. Stir in about HALF the cornstarch mixture and simmer for a minute or so. If you’d like your gravy thicker, add a more of the cornstarch mixture, in small increments, as needed, to thicken.

5. Season with pepper. Taste and add additional salt, if necessary, to taste. [ FOR DEEP-FRIED FRIES ] 1. Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold

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2.

3.

4.

5.

water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F. Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.

Add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned.

Remove potatoes from oil and scatter on a wire rack.

Increase oil temperature to 375°F. Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.

[ TO PREPARE POUTINE ] 1. Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.

2. Add the cheese curds and toss with the hot fries and gravy.

3. Serve immediately with freshly ground pepper.

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PICADILLO CUBA

CONTRIBUTOR: DENIS CARDENAS, OWNER AT EL JAL APENO

Picadillo is a traditional dish in Spain, in many Latin American countries and in the Philippines. It is a famous food from Cuba. Its name originates from the Spanish word “picar” which means “to mince” which explains the presence of ground beef.

INGREDIENTS 1 lb ground beef 1/2 onion, diced 1/2 green bell pepper, diced 2 tablespoons minced garlic 1 medium russet potato, chopped into small pieces 1 (10.5-ounce can) diced tomatoes and chillies 1 (8-ounce can) tomato sauce salt and pepper to taste 2 tablespoons taco seasoning 1 teaspoon cumin chopped cilantro or green onions for garnish

METHOD 1. In a skillet over medium heat, add oil and add the ground beef. Stir the ground beef to break it up and to cook it until it is no longer pink.

2. Add chopped onions and bell pepper.

3. Stir until the onions are softened.

4. Stir in the diced potatoes (small pieces to ensure they are cooked through).

5. Add the diced tomatoes and chillies (with liquid), tomato sauce, taco seasoning, cumin, salt, and pepper, and stir.

6. Cover and simmer for about 20 minutes. Garnish with chopped cilantro or chopped green onions before serving.

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Pescada con Coco DOMINICAN REPULBLIC

CONTRIBUTOR: DENIS CARDENAS, OWNER AT EL JAL APENO

When you try Pescado con Coco (Fish in Coconut Sauce) for the first time you can’t help but wonder how you had lived without something that tastes this decadent, that is so evocative of lazy days on white-sand beaches, mid-day siestas, and exotic cocktails at sundown.

INGREDIENTS 6 snappers or red grouper, 1/2 lb [0.45 kg] each (or tropical fish of your preference) 1 teaspoon crushed garlic 1 teaspoon powdered annatto (bija or achiote - optional) 1 1/2 teaspoon salt (more may be needed) 4 tablespoons vegetable oil (corn, canola or peanut) 2 peppers cut into strips 1 onion cut into strips 4 cups freshly extracted coconut milk (or canned) 2 tablespoons of chopped cilantro

METHOD 1. Clean the fish. Score diagonal cuts on the fish about 1.5 inches [4 cm] from each other.

2. Mix the garlic, annatto and salt. Rub the fish with the mixture, making sure it penetrates into the cuts. The annatto does stain your hands, but it can be easily washed off.

3. Heat oil in a large skillet (12” [30 cm]) over medium heat.

4. Cook fish lightly on one side (it’ll change colour), rotate and cook other side equally. Lower heat.

5. Add the pepper and onion, cook until the onions become translucent.

6. Add coconut milk. Simmer over medium heat until the liquid reduces to half.

7. Rotate the fish regularly, being careful that it stays whole.

8. When the liquid has reduced, season with salt to taste. Sprinkle with the cilantro and remove from the heat.

9. Serve hot with rice.

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SWEET & SOUR SHRIMP CHINA

CO N T R I B U TO R : A N G E L A Y E U N G , C H I N E S E E X PAT ( S A C I T I Z E N )

Sweet and Sour Shrimp is a quick Chinese meal made all in on pot! Succulent seafood is stir-fried with bell peppers, zucchini, pineapple and then tossed in a tangy honey sauce. This dish comes together in just 20 minutes for a simple and flavourful dinner.

INGREDIENTS [ SWEET AND SOUR SAUCE ] ½ cup honey ⅓ cup rice vinegar 1 tablespoon soy sauce 3 tablespoons tomato paste 3 tablespoons pineapple juice 1 tablespoon cornstarch 2 tablespoons water [ SHRIMP STIR-FRY ] 1 pound shrimp peeled and deveined, 16/20 count size ½ teaspoon kosher salt ¼ teaspoon black pepper 2 tablespoons vegetable oil divided ½ teaspoon sesame oil 1 cup red bell pepper ¾-inch dice 1 cup zucchini ¼-inch slices 2 teaspoons minced garlic 1 teaspoon minced ginger 1 cup pineapple chunks 1 tablespoon sliced green onion ¼ teaspoon sesame seeds

METHOD 1. Whisk together honey, rice vinegar, soy sauce, tomato paste, and pineapple juice in a medium bowl.

2. Whisk together cornstarch and water in a small bowl.

3. Dry shrimp with paper towels. Combine shrimp with salt and pepper in a medium bowl.

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4. Heat a wok or large sautĂŠ pan over medium-high heat. Add 1 tablespoon vegetable oil and sesame oil.

5. Once the oil is hot, add the shrimp in a single layer, do not move for 1 minute. Stir and cook another 30 seconds.

Transfer cooked shrimp to a clean plate.

6. Add 1 tablespoon of vegetable oil to the pan, once hot add the bell pepper and zucchini. Stir-fry for 2 minutes. Add in the garlic and ginger, stir-fry for 30 seconds. Add in the pineapple and stir-fry for 30 seconds.

7. Pour in the sweet and sour sauce, stir and cook until simmering, 2 minutes.

8. Whisk the cornstarch mixture and then gradually add it to the centre of the pan. Stir constantly until the sauce is thickened, 30 seconds.

9. Add the cooked shrimp, stir to combine and cook until shrimp are warmed through, 2 minutes.

10. Serve sweet and sour shrimp garnished with green onions and sesame seeds.

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SANCOCHO COLOMBIA

CONTRIBUTOR: INGRID DEZA, SPOUSE TO THE AMBASSADOR

INGREDIENTS [ FOR THE SOFRITO ] 3 ripe plum tomatoes, diced in small pieces 1 bunch of scallions chopped 2 cloves of garlic, chopped 1 pinch of cumin 2 tbsp of vegetable oil [ FOR THE SOUP ] 2 regular potatoes, peeled 2 pieces of cassava root, peeled 1 piece of scallion 1 green plantain, peeled 200 gr pumpkin, peeled and diced 400 gr of beef short rib 2 chicken thighs 2 chicken drumsticks 2 tbsp of chopped cilantro leaves salt to taste water [ FOR THE RICE ] 1 cup of rice 2 cups of water 1/2 cup of diced white onion 2 tbsp of vegetable oil Salt to taste

METHOD [ FOR THE SOUP ] 1. In a large pot, add about 4 liters of water. Add the short rib and start to boil at high heat. Add piece of scallion.

2. After 30 minutes start adding the chicken.

3. After adding the chicken add the green plantain and wait about 10 minutes.

4. Add cassava and pumpkin, cook for 10 more minutes.

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5. Add potatoes and 3 tbsp of the sofrito. Add salt and adjust. Reserve. [ FOR THE RICE ] 1. In a rice pot, cook the onions with the vegetable oil at medium heat. Add rice and water and wait until it boils.

2. Add salt and at medium heat wait until starts to dry up. About 10 minutes.

3. Cover and turn to very low heat. Wait another 10 minutes.

4. Turn heat off and reserve. [ FOR THE SOFRITO ] 1. In a separate pan, add oil and onions and start to cook at medium heat. About 5 minutes.

2. Add garlic and wait for 2 minutes. Add chopped tomatoes and stir. Cook for 10 minutes.

3. Add salt and cumin. Turn heat off and reserve. [ FOR PL ATING ] 1. Serve soup in a soup plate, just the liquid. Garnish with some chopped cilantro.

2. In another plate, serve potatoes, cassava, plantain, pumpkin, white rice, beef and chicken.

3. Make sure you top all the ingredients with the remaining sofrito.

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PONDU DRC

CONTRIBUTOR: REVELLA M’POKO, SPOUSE TO THE AMBASSADOR

INGREDIENTS 1kg cassava leaves (fresh or frozen, but must be pounded) 500ml palm oil (can use olive oil for healthier version) 4 medium onions, chopped 5 spring onions, chopped 1 tablespoon garlic, chopped 1 cucumber, chopped 1 large aubergine, peeled and chopped 2 teaspoons fish spice salt to taste (please note: fish spice is salty) smoked/dried/canned fish is optional

METHOD 1. Boil cassava leaves in 1l water for 30 minutes and drain. Add 2l of water to cassava leaves along with all other ingredients and cover.

2. Boil over high flame for 45 minutes to 1 hour, stirring occasionally until cassava leaves are tender. Add more water, if necessary.

3. Serve with rice or fufu and meat of your choice.

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BAKED GARLIC CHICKEN & POTATOES LEBANON

C O N T R I B U T O R : E M B A S S Y, M I S S I O N I N P R E T O R I A

This is a tangy-garlicky combination that is the flavouring base of many traditional Lebanese dishes.

INGREDIENTS 8 cut up chicken pieces 8 medium potatoes, peeled and quartered salt to taste ground white pepper to taste 4 cloves garlic, crushed 1/2 cup extra virgin olive oil 1 cup fresh lemon juice

METHOD 1.

2.

3.

4.

Preheat oven to 425 degrees F (220 degrees C).

Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.

In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.

Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.

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KOSHARI EGYPT

CONTRIBUTOR: DINA ZEIDAN, SPOUSE TO THE AMBASSADOR

INGREDIENTS 2 1/2 cups of short grain rice 1 pkt (16 oz) dry pasta, preferably Ditalini or elbow.

2 tablespoon oil salt and pepper to taste [ FOR THE LENTILS ] 2 cups dry brown lentils water to cover lentils 2 tablespoons olive oil 1 medium onion chopped 1 can (16oz) tomato sauce 1 teaspoon ground cumin salt and pepper to taste [ FOR THE VERMICELLI ] 1/2 packet (15.87oz) vermicelli 3 tablespoon olive oil or butter 1 cup water salt to taste [ FOR THE CHICKPEAS ] 1 cup dry chickpeas or 1 can chickpeas 1/4 teaspoon baking soda water if using dry chickpeas [ FOR THE TOMATO SAUCE ] 1 1/2 teaspoon garlic crushed 2 tablespoon olive oil 1/4 cup white vinegar * 2 cans (16oz tomato sauce) salt to taste [ FOR THE CUMIN SAUCE (KAMOUNEYAH) ] 1 teaspoon garlic crushed

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1 tablespoon ground cumin 2 tablespoons olive oil 1/4 cup water 1/4 cup vinegar salt [ FOR THE FRIED ONION ] 3 large onions sliced oil for frying

METHOD 1. Put lentils in a colander and wash with running cold water. Place lentils in a pot and cover with water 2-3 inches.

Bring to a boil, reduce heat to minimum and simmer for 25-30 minutes until almost done. Drain.

2. In the same pot add oil, chopped onion and suate until fragrant. Add semi-cooked lentils, cumin, salt and tomato sauce. Cook for 15 minutes on medium or until tender but not mushy. Set aside.

3. Preparing pastas and soaking chickpeas for Egyptian KoshariSave Save Prepare short grain rice as directed on the package or in your rice cooker. Traditionally, short grain rice is used. Some people like using Basmati rice or even Jasmine rice, this is ok but not the traditional way to prepare this dish. Making Koshari with vermicelli is not traditional but highly recommended. I have a motto that anything is better with vermicelli. So go get some from the store and make it, you’ll never regret it I promise.

4. Roast vermicelli in some oil, then gradually add water until it absorbs the water and becomes tender and not clumpy or mushy. This steps depends greatly on the kind of vermicelli you are getting. Cook Pasta according to package directions, drain then mix in salt and pepper and oil.

5. You should have soaked chickpeas overnight or if you forgot you can soak for an hour in hot water and baking soda.

6. We need to prepare two types of sauces, tomato sauce which is a must and kammuneyah or cumin sauce which is highly recommended but for those serious Koshari eaters. [ TO MAKE THE TOMATO SAUCE ] 1. Saute garlic in oil until fragrant, about one minute. Add vinegar, tomato sauce, salt and pepper then bring to a boil.

Reduce heat and simmer for 10 minutes to thicken it a bit. [ TO MAKE CUMIN SAUCE ] 1. Again we’ll need to saute garlic and ground cumin in oil until fragrant, add vinegar, water and salt. This sauce will separate as it cools down, you’ll notice that the cumin and garlic will stay at the bottom while water and vinegar rises to top.

2. It is recommended to pour this sauce in a bottle and give it a good shake before using.

3. Frying onions and cooking chickpeas for Egyptian KoshariSave Save Now we will prepare crispy onion by simply frying onion wedges in oil. Some people like powdering onions with flour or tossing them with salt first. I do not like that, and I come up with very crispy onion slices and you can hear that clear in the video… No salt… No flour.

Just take them out on a plate with kitchen paper towel. Please see notes below for the use of the frying oil. Cook chickpeas by first draining the soaking water and washing them well then place in a pot, cover with water add some salt and bring to a boil. Reduce heat and cook 60-90 minutes until it reaches the desired tenderness.

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ENCEBOLLADO DE PESCADO ECUADOR

CONTRIBUTOR: DENIS CARDENAS, OWNER AT EL JAL APENO

Encebollado (Spanish: cooked with onions) is a fish stew from Ecuador, where it is regarded as a national dish. Although known throughout Ecuador, the dish is most popular in the country’s coastal region. It is served with boiled cassava and pickled red onion rings. A dressing of onion is prepared with fresh tomato and spices such as pepper or coriander leaves. It is commonly prepared with albacore, but tuna, billfish, or bonito may also be used. It may be served with ripe avocado.

INGREDIENTS 2 lbs fresh tuna albacore or similar 1 lb yuca or cassava fresh or frozen 2 tbs sunflower oil 2 tomatoes diced ½ red onion diced 1 teaspoon chili powder 2 teaspoons ground cumin 8 cups of water 5 cilantro sprigs Salt to taste

METHOD 1.

2.

3.

4.

5.

6.

7.

8.

9.

Heat the oil on medium heat to make a refrito with diced onion, tomato, cumin, chili powder and salt.

Add the water and cilantro springs, bring to a boil.

Add the tuna and cook until the tuna is fully cooked, about 15 minutes.

Drain the tuna and keep the broth to cook the yuca.

Separate or break the tuna into small to medium size pieces.

Bring the tuna broth to a boil and add the yucas, cook until tender but firm, about 30-40 minutes for the frozen yuca.

Take the yuca from the broth, remove the strings and cut into bite size chunks.

Add the yuca chunks and tuna pieces to the broth, taste and add salt if needed.

Re-warm the soup if necessary and serve topped with a good amount of pickled onion and tomato salsa. If desired can also be served with chifles or plantain chips, tostado corn nuts, avocado slices and extra lime slices.

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DORO WAT [ CHICKEN STEW ]

ETHIOPIA

CONTRIBUTOR: REVELLA M’POKO, PRESIDENT OF IDSA

This dish is meant to be one component of a larger Ethiopian meal. Serve with Braised Cabbage, Carrots and Potatoes, Red Lentils (Misr Wat), Braised Beef with Peppers (Zilzil Tibs) and Quick Injera, layering the injera on a platter and mounding a portion of each dish on top. Tear off pieces of the injera to use as a “utensil” for scooping up bites of each.

INGREDIENTS [ NITER KIBBEH (SPICED BUTTER) ] 1 pound unsalted butter 1 tablespoon chopped fresh ginger 1 teaspoon whole allspice berries 1 teaspoon fenugreek seeds 1 teaspoon dried oregano 1/2 teaspoon turmeric 6 black cardamom pods, crushed lightly with a knife blade 2 cloves garlic, coarsely chopped 1 small yellow onion, chopped 2 teaspoons black cardamom seeds 2 teaspoons coriander seeds 2 teaspoons fenugreek seeds 1 teaspoon whole allspice 4 cloves [ BERBERE (SPICE MIX) ] 1/3 cup New Mexico chilli powder 1/4 cup paprika 2 teaspoons cayenne pepper 2 teaspoons ground ginger 2 teaspoons kosher salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon freshly grated nutmeg 1 small stick cinnamon

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[ CHICKEN STE W ] 8 skinless, bone-in chicken thighs (about 2 pounds) Juice of 1 lemon Kosher salt 4 large eggs, at room temperature 2 large yellow onions, finely diced (about 1 pound) 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 1 tablespoon tomato paste 1/4 teaspoon freshly ground black pepper 1 1/4 cups chicken stock or low-sodium chicken broth

METHOD [ NITER KIBBEH (SPICED BUTTER) ] 1. Melt the butter in a small saucepan over medium-low heat, swirling occasionally.

2.

3.

4.

5.

Stir in the ginger, allspice, fenugreek, oregano, turmeric, cardamom, garlic and onions and bring to a simmer.

Simmer until the butter is clear and the milk solids remain on the bottom of the pan, about 30 minutes.

Reduce the heat to low if the butter is boiling too quickly--if it burns it will taste bitter.

To finish the niter kibbeh: Line a strainer with dampened cheesecloth. Skim the foam from the top of the butter and discard. Ladle the butter through the strainer, leaving behind the milk solids on the bottom of the pan.

[ BERBERE (SPICE MIX) ] 1. For the berbere (spice mix): Whisk together the chilli powder, paprika, cayenne, ginger, salt, garlic powder, onion powder and nutmeg. Set aside.

2. Put the cardamom, coriander, fenugreek, allspice, cloves and cinnamon in a small skillet and toast over mediumlow heat, shaking the pan regularly, until fragrant, about 4 minutes. Cool slightly.

3. Grind the toasted spices in a spice grinder to a fine powder. Add to the chilli powder mixture and whisk to combine.

4. Sift the spice mixture onto a piece of parchment paper, return to the bowl and whisk again. Return the pieces left in the sifter to the spice grinder and grind again as finely as possible; whisk into the spice mixture. Set aside. [ FOR THE CHICKEN STEW ] 1. Put the chicken in a nonreactive bowl and toss with the lemon juice and 1 teaspoon salt. Let stand at room temperature for 30 minutes.

2. While the chicken is marinating, prepare a bowl with ice water. Bring a medium saucepan of water to a boil and salt generously, making sure there is enough water to cover the eggs by 1 inch. Carefully add the eggs, bring back to a gentle boil and cook for 6 minutes. Transfer the eggs to the ice water and shake or tap gently to crack the shells.

Remove the eggs from the water and, when cool to the touch, peel. Set aside; do not refrigerate or they will not warm up in the sauce.

3. Put the onions in a large skillet over medium heat. Cook, stirring constantly, until golden, about 10 minutes, taking care not to burn them. You may need to reduce the heat as the onions dry out.

4. Increase the heat to medium high; add 1/3 cup of the niter kibbeh, 1/4 cup of the berbere, the garlic, ginger, tomato paste and black pepper, and cook, stirring, for 1 minute. Add the chicken, turning to coat well with the butter mixture, and then leave the chicken skin-side down in the pan.

5. Add the chicken stock, bring to a simmer, cover, reduce the heat to low and cook at a gentle simmer until the chicken is very tender, about 40 minutes. Remove the lid, increase the heat to medium and simmer, stirring

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occasionally, until the liquid is reduced, and the sauce is very thick, about 45 minutes, occasionally spooning the sauce over the chicken.

6. Remove the pan with the chicken from the heat and add the eggs, turning to coat them in the sauce. Cover the pan and let rest for 5 minutes.

7. To serve, place the chicken thighs and eggs on injera or serving plates, and spoon the sauce over.

*NOTE Starting the onions in a dry pan is traditional for this dish and adds a toasty taste. Just be careful not to let the onions burn. This recipe makes more than enough berbere and niter kibbeh to make the chicken.

Refrigerate any leftovers to use in other Ethiopian recipes.

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DOMODA [ PEANUT BUTTER STEW ]

GAMBIA

C O N T R I B U T O R : R A M AT O U L I C E E S A Y, S P O U S E T O A M B A S S A D O R

INGREDIENTS 2-3 pounds meat – chicken or lamb, cut into pieces smooth peanut butter tomato paste 1 yellow or white onion lemon juice seeded tomatoes, crushed salt and any other seasoning preferred chicken or beef bouillon (optional) pepper, regular or sweet potatoes, carrots and any other vegetables one desires

METHOD 1. Put meat in a skillet, add water. Cover and bring to boil.

2. Add tomato paste, blended onions, pepper and seeded tomato and veggies.

3. Add a pinch of salt and beef or chicken bouillon to taste {this is optional but does give it a better taste}. Any other seasonings will do, and you can spice it to taste.

4. After meat is cooked for about 20 mins or until tender, adds peanut butter. Bring to the boil then reduce the heat to simmer until some oil pops up.

5. Since peanut butter is a little sweet, add a few drops of lemon juice to reduce the sweetness.

6. Boil rice separately.

PS: The soup is supposed to be spicy so I do add a lot of cayenne pepper or big peppers thrown in. Meat or chicken can also be fried if desired.

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STUFFED TOMATOES [ WITH MINCEMEAT AND RICE ]

GREECE

C O N T R I B U T O R : M I N A S I O N N O U , O W N E R AT C A F É 4 1 - S I LV E R L A K E S G O L F C L U B

INGREDIENTS 8 ripe, firm tomatoes brown sugar olive oil Filling 4 spring onions (chopped) Sprig of parsley (chopped) 1 cup diced mushroom (vegetarian option) 1 cup or approx. 200 gr lean mince meat ½ the amount of the tomato seeds and flesh Salt and pepper to taste ½ small onion diced ½ cup rice

METHOD 1. Slice off a cap from the bud end of each tomato (not the stem end). Keep the cap, you will need it later.

2. With a teaspoon remove the seeds from the tomato, taking care not to damage the stem end, save the seeds and flesh that you have removed.

3. Sprinkle a pinch of brown sugar in each hollowed tomato. [ FILLING ] 1. Soften the diced onion in a pan with a small amount of olive oil, add the spring onions, parsley, mushrooms and tomato, add the spices and herbs.

2. Once the mixture has come together add the rice and 1 cup of water (preferably use veg stock).

3. Once the filling is slightly undercooked, say 95% cooked, remove from the heat and stuff the tomatoes. Do not overfill to allow some space for the rice to swell slightly.

4. Place the cap back on the tomato, place the tomatoes in an oven dish, spread the remaining tomato flesh amongst the tomatoes, drizzle olive oil and bake at 200 degrees.

5. Once the tomatoes have a dark roasted look and are soft they are ready to be enjoyed.

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HAITIAN CHICKEN HAITI

CONTRIBUTOR: DENIS CARDENAS, OWNER AT EL JAL APENO

Haiti is a very hot and humid country. Most of the population do not have access to a refrigerator or frozen ingredients. The majority of our ingredients are bought the day the food will be prepared and are found in an outdoor market; some are covered, and some are not.

INGREDIENTS 1 lb cut-up chicken bone in, skin-on (drumsticks can be used) 1 (32 oz) can whole peeled tomatoes 1 (6 oz) can tomato paste 2 large sweet onions cut in large chunks 1 tablespoon garlic powder 1 tablespoon seasoned salt 1/2 teaspoon cayenne (to taste) 1/2 cup dry white wine or sherry

METHOD 1. Place chicken in a large bowl and cover with all remaining ingredients (whole peeled tomatoes through to the wine.)

Marinade for 30 minutes or longer in the refrigerator.

2. Pour chicken and all contents of the marinade into a large, deep skillet and bring to a boil. Reduce heat to low and simmer until cooked through, about 1 hour.

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POULET BRAISÉ IVORY COAST

C O N T R I B U T O R : E M B A S S Y, M I S S I O N I N P R E T O R I A

INGREDIENTS 1.8kg chicken pieces (approx. 16) [MARINADE] ¼ cup dijon mustard ¼ cup crushed garlic 4 habanero chillies, or to taste 1 tablespoon canola oil [SAL AD] 6 tomatoes, seeded, thinly sliced 1 red onion, peeled, thinly sliced 2-4 habanero chillies, thinly sliced (optional) ½ chicken stock cube, crumbled Drizzle of neutral oil

METHOD 1. Place the marinade ingredients in a blender jug adding oil as needed to facilitate blending. Puree.

2. Toss the chicken in the mixture, marinate (if desired) for 2 hours or overnight.

3. Toss the tomatoes, onions and chillies (if using) with the stock cube. Drizzle lightly with oil. Set aside to juice up while the chicken is cooking.

4. Cook the chicken over a hot grill until cooked through.

5. Serve immediately with salad.

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ACKEE and SALT FISH JAMAICA

CONTRIBUTOR: HIGH COMMISSION, MISSION IN PRETORIA

INGREDIENTS 1 teaspoon black pepper 1 small sweet pepper, julienne 1 can grace ackee in brine, drained 1 teaspoon scotch bonnet pepper, chopped 1 medium onion, chopped 1 medium tomato, chopped 1 tablespoon vegetable oil 2 stalks scallion, chopped 1/2 pound saltfish 2 cloves garlic, chopped

METHOD 1.

2.

3.

4.

5.

6.

Put saltfish to soak in cold water for about 1 hour.

Pour off water, add fresh water and cook until tender.

De-bone and flake saltfish.

Heat vegetable oil and sauté onion, garlic, scallion, tomato, scotch bonnet pepper and sweet pepper.

Add flaked saltfish, Grace Ackee and black pepper.

Toss lightly, cover and allow to stand over low heat for about 2 minutes...

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PALM BUTTER LIBERIA

CONTRIBUTOR: H.E LOIS BRUTUS, FORMER AMBASSADOR TO SA

INGREDIENTS palm butter meat, dry fish, shrimp, etc. own choice of seasoning

METHOD 1. Place palm nuts in a pot. Cover wit water. Boil 45 minutes or more.

2. When cooked, remove from stove, drain and pound in a mortar for 15 minutes.

3. Remove the beaten nuts from the mortar and place in a clean bowl. Add a cook spoon of water and stir. Remove the hulls from the bowl, squeezing until no palm water remains. Ensure all hulls have been removed. The palm water must be smooth, with a thick consistency.

4. Add meat or fish in a pot, boil for 40-45 minutes.

5. Add the cooked meat/fish to the palm oil and place in a pot.

6. Add preferred seasonings.

7. Boil until oil is noticed at the top.

8. The palm oil is now ready to be served with rice or fufu.

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FILIPINO ADOBO PHILIPPINES

C O N T R I B U T O R : E M B A S S Y, M I S S I O N I N P R E T O R I A

Adobo is the quintessential Filipino dish. It is usually prepared by marinating and stewing any protein (e.g. chicken, pork, beef, lamb, and even vegetables like mushrooms) in a spiced broth. It is served over a bed of white rice to absorb the savory sauce.

While it has Hispanic influences brought about by Spain’s 400-year colonization of the Philippines, such influences have been culturally appropriated to the local palate by using indigenous ingredients, thereby making it uniquely Filipino. Unlike the Spanish or Mexican adobado with thyme, oregano and paprika as its spices, the Filipino adobo uses the following local condiments: vinegar, soy sauce, garlic, bay leaf and peppercorns.

Adobo perfectly captures the deep and complex flavors of Philippine cuisine. As described by the late American chef and food author Anthony Bourdain, it is a bit salty, sour, sweet, and with a dash of umami. Adobo is highly reliable and versatile. The vinegar and soy sauce prolong its shelf life, making it very popular among Filipino campers and mountaineers. There are also many regional varieties of the dish, with some provinces in the Philippines adding coconut milk and annatto oil.

Philippine cuisine is gaining traction in the international food scene. The Embassy fervently hopes that the wave of global popularity of adobo and other Filipino dishes will finally reach the shores of South Africa.

INGREDIENTS 2 lbs. chicken cut into serving pieces 3 pieces dried bay leaves 8 tablespoons soy sauce 4 tablespoons white vinegar 5 cloves garlic crushed 1 ½ cups water 3 tablespoons cooking oil 1 teaspoon sugar ¼ teaspoon salt – optional 1 teaspoon whole peppercorn

METHOD 1. Combine chicken, soy sauce and garlic in a large bowl. Mix well. Marinate the chicken for at least 1 hour. Note: the longer the time, the better.

2. Heat a cooking pot. Pour in cooking oil.

3. When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side.

4. Pour in the remaining marinade, including garlic. Add water. Bring to a boil.

5. Add dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender.

6. Add vinegar. Stir and cook for 10 minutes.

7. Add the sugar and salt. Stir and turn the heat off. Serve hot. Share and enjoy!

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TIGUA DEGUÉ AKA MAFÉ [ CHICKEN IN PEANUT BUTTER SAUCE ]

MALI

CONTRIBUTOR: FATOUMATA BAH CISSE, SPOUSE TO AMBASSADOR

INGREDIENTS 1 chicken, cut in pieces and skin removed 1 large onion, chopped 4 garlic cloves, finely chopped 4 tbsp of peanut butter 2 tomatoes, chopped + 1 tbsp of tomato paste 3 tbsp of olive oil 1 celery stick, diced 3 carrots, peeled and cut into halves 2 medium potatoes, cut into four pieces 1 large sweet potato, cut into four pieces 1/4 of white or green cabbage, shredded 1 green bell pepper, diced green beans (optional) 1 green or red chili, to taste 1/2 l of water + 1 organic chicken stock cube Pepper and salt, to taste

METHOD 1. Heat the olive oil in a large pot over a medium heat. Fry the chicken until slightly coloured then put aside.

2. In the same pot, fry the onions followed by the garlic, celery and bell pepper. Stir in the tomatoes, tomato paste, chili and the peanut butter. Toss for 1 minute then add the water, the stock cube and the chicken pieces.

3. Simmer for 15 minutes before adding the vegetables except the sweet potato which will be added few minutes before the end of the cooking.

4. Season with salt and pepper then cook for about 30 minutes until the sauce thickens and all is cooked through.

5. Serve with the rice of your choice.

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TACOS AL PASTOR MEXICO

CONTRIBUTOR: DENIS CARDENAS, OWNER AT EL JAL APENO

Al pastor (from Spanish, “shepherd style”), also known as tacos al pastor, is a taco made with spit-grilled pork. Based on the lamb shawarma brought by Lebanese immigrants to Mexico, al pastor features a flavour palate that combines traditional Middle Eastern spices with those indigenous to central Mexico.

INGREDIENTS

FOR SERVING

5 lb boneless pork shoulder (2 kg)

10 small corn tortillas

3 tablespoons achiote paste

1 white onion, finely chopped

2 tablespoons guajillo chili powder

1 cup fresh cilantro (40 g), finely chopped

1 tablespoon garlic powder

1 cup salsa (260 g)

1 tablespoon dried oregano

1 avocado, diced

1 tablespoon cumin

2 limes, cut into wedges

1 tablespoon salt 1 tablespoon pepper ¾ cup white vinegar (175 mL) 1 cup pineapple juice (240 mL) 1 pineapple, skinned and sliced into 1-inch (2 cm) rounds

METHOD 1. Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.

2. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminium foil.

3. Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.

4. Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.

5. To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.

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NASI LEMAK MALAYSIA

CONTRIBUTOR: HIGH COMMISSION, MISSION IN PRETORIA

INGREDIENTS 2 cups rice 3 pandan leaves, tie them into a knot salt to taste 1 can coconut milk (5.6 oz) some water [ TAMARIND JUICE ] 1 cup water Tamarind pulp, size of a small ping pong ball [ SAMBAL IKAN BILIS (DRIED ANCHOVIES SAMBAL) ] 1/2 red onion 1 cup ikan bilis, dried anchovies 1 clove garlic 4 shallots 10 dried chillies 1 teaspoon belacan, prawn paste 1/4 teaspoon salt 1 tablespoon sugar [ OTHER INGREDIENTS ] 2 hard-boiled eggs, cut into half 3 small fish, sardines or smelt fish 1 small cucumber, cut into slices and then quartered

METHOD 1. Rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook the rice.

2. Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.

3. Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor. Slice the red onion into rings. Soak the tamarind pulp in water for 15 minutes.

Squeeze the tamarind constantly to extract the flavour into the water. Drain the pulp and save the tamarind juice.

4. Heat some oil in a pan and fry the spice paste until fragrant. Add in the onion rings. Add in the ikan bilis and stir well.

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Add tamarind juice, salt, and sugar. Simmer on low heat until the gravy thickens. Set aside.

5. Clean the small fish, cut them into half and season with salt. Deep fry.

6. Cut the cucumber into slices and then quartered into four small pieces. Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice. Serve with fried fish, cucumber slices, and hard-boiled eggs.

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GRILLED CRAB MOZAMBIQUE

CONTRIBUTOR: HIGH COMMISSION, MISSION IN PRETORIA

INGREDIENTS 4kg of crab (fresh) 4 cloves of garlic + 1 bay leaf 2 lemons, cut in half juice of 2 lemons 3 malagueta pepper (crushed) tabasco sauce + salt parsley/coriander, thyme, oregano olive/vegetable oil vegetable margarine 1 coal stove (or electric grill)

METHOD [ CRABS ] 1. Wash the crabs thoroughly and blanche them for 5 minutes on high heat.

2. Separate the legs from the shells.

3. Separate the edible body from the rest of the shell. Clean all impurities.

4. Cut the crabs in quarters or in half.

5. Place in a container the garlic, salt, malagueta pepper, bay leaf and lemon juice.

6. Stab the paws so that the inside of them can better absorb the seasoning.

7. Let the crabs marinate in this preparation for half an hour while preparing the grill [ SAUCE ] 1. Mix the lemon juice and freshly chopped coriander/parsley, 1 malagueta pepper, thyme, oregano, 4 drops of tabasco, 1 tablespoon of vegetable margarine, olive oil/vegetable oil.

2. Place in a clay container and set aside. Put it next to the grill to catch some heat, stirring occasionally to brush the crabs while cooking. [ GRILLING ] 1. When the coal is on fire, place a grill over the heat and grill the crabs, brushing from time to time with sauce.

2. Grill for 5 to 10 minutes maximum on each side, over medium heat.

3. When ready, drizzle the crabs with the respective sauce and serve immediately!

Serve with garlic bread and a drink of choice.

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MONDONGO PANAMEĂ‘O [ STEWED TRIPE ]

PA N A M Ă

C O N T R I B U T O R : W A N L E N G T A Y, I N T E R N AT I O N A L F O O D W R I T E R , Y O U T U B E

INGREDIENTS 1kg clean tripe 1 smoked pork knuckle or ham bone (optional, but adds taste) 3 bay leaves 2 red capsicum peppers, diced 12 garlic cloves, diced 1 celery stalk, diced 2 potatoes, peeled and diced 1 cup chickpeas/garbanzo soaked in water overnight, drained 350g chorizo, diced in large chunks 3 carrots, diced 6 tomatoes, diced 1 scotch bonnet pepper, left whole olive oil black pepper salt parsley to garnish

METHOD 1.

2.

3.

4.

5.

In a soup pot place knuckle/ham bone, bay leaves. Cover with water. Cook 3-4 hours until tripe is soft.

In another pot, fry sausage gently in olive oil. Remove from the pan, set aside.

Fry onion, garlic, red capsicum pepper, celery, black pepper until fragrant.

Add tripe etc, place the whole bonnet pepper on top.

Cover slightly, cook over low heat for an hour. Check the water level frequently, add if necessary, to ensure enough sauce.

6. Add salt to taste. Garnish with parsley.

7. Serve with steamed rice or bread.

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JOLLOF RICE NIGERIA

C O N T R I B U T O R : B E V E LY N Y U S U F, S P O U S E O F F O R M E R N I G E R I A N H I G H C O M M I S S I O N E R

Spiced and stewed in a flavorful tomato broth, it is everything from “everyday” to celebration. The classic version is cooked with long-grain rice (Uncle Ben’s/Carolina’s or any Par boiled) and seasoned with curry powder and dried thyme. Served with fried plantains and coleslaw, it is everything. Note that the world might consider this a side but in Nigeria, it is the main.

INGREDIENTS 4 cups uncooked long-grain rice (not basmati) 5 - 6 cups stock (vegetable, chicken, or beef) or water, divided 6 medium-sized fresh plum/roma tomatoes, chopped, or a 400-gram tin of tomatoes 6 fresh, red poblano peppers (or 4 large red bell peppers), seeds discarded 3 medium-sized red onions (1 sliced thinly, 2 roughly chopped), divided 1 scotch bonnet peppers (yellow is my favorite!), to taste 1/3 cup oil (vegetable/ canola/coconut, not olive oil) 3 tablespoons tomato paste 2 teaspoons (caribbean/jamaican-style) curry powder 1 teaspoon (heaping) dried thyme 2 dried bay leaves 2 teaspoons unsalted butter (optional), divided 1 dash salt, to taste

METHOD 1. Rinse the rice to get rid of some starch then parboil: Bring the rice to a boil with 2 cups of the stock (or water) then cook on medium heat, covered, about 12 to 15 minutes. Rice will still be hard, a bit “white” (not translucent) and only partly cooked. Remove from the heat and set aside.

2. In a blender, combine tomatoes, red poblano (or bell) peppers, chopped onions, and scotch bonnet; blend till smooth, about a minute or two. You should have roughly 4 cups of blended mix.

3. In a large pan, heat oil and add sliced onion. Season with a pinch of salt, stir-fry for a minute or two, then add the tomato paste, curry powder, dried thyme and bay leaves. Stir for another 2 minutes. Add the blended tomatopepper-scotch bonnet mixture, stir, and set on medium heat for 10 to 12 minutes so the mix cooks and the raw taste of the tomatoes is gone. You might feel your eyes sting with onions.

4. Add 2 cups of the stock to the cooked tomato sauce, 1 teaspoon of butter, and then add the parboiled rice. Stir, cover with a double piece of foil/ baking or parchment paper and put a lid on the pan. This will seal in the steam and lock in the flavour. Cook on low heat for 15 minutes. Stir again, adjust seasoning to taste, then add the remaining 1

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cup of stock. Stir, cover with foil/ baking or parchment paper and let cook for another 15 to 20 minutes, stirring every 10 minutes or so to prevent burning and till the rice is cooked and the grains are separate.

5. Don’t be afraid to add some more stock or water—by the half-cup, stirring gently—if you find it a bit hard. When it’s cooked, take off heat and remove the cover of the pot. Put a tea cloth over the top and leave for half an hour or more, till ready to serve.

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CAUSA PERU

CONTRIBUTOR: MONICA DE RUBIO, WIFE TO AMBASSADOR

The history of causa is hotly debated. Some believe it goes back as far as the Inca. Others claim it was a product of the Spanish colonial era in Peru. Possibly the most interesting explanation is that it was made for Peruvian soldiers during the war of the Pacific against Chile in the 1880s as a way the women of the time sought to support the cause (hence the name).

INGREDIENTS 2 lbs potatoes( peeled) 1/4 cup olive oil 1/4 cup lime juice 2 tbsp ajĂ­ amarillo paste 1 ripe avocado, sliced Tuna

METHOD 1. Boil the potatoes then drain. Pass the boiled potatoes through a ricer or masher and let cool to room temperature.

Add potatoes to a large mixing bow with olive oil, lime juice, ajĂ­ amarillo paste. Stir to combine, then season with salt and paper.

2. Tightly line a casserole dish with plastic wrap.

3. Fill the bottom 1/3 of a casserole dish with half of the mashed potato mixture. Smooth over.

4. Place a thin layer of sliced avocado on top of the bottom layer of the mashed potato mixture.

5. Add the tuna on top of the avocado, filling the casserole dish to about 2/3 full.

6. Fill the casserole to the top with a second layer of the mashed potato mixture. Smooth over. Place plastic wrap over the top of the dish and refrigerate for at least 30 minutes.

7. Flip casserole dish upside down on to plate to un mold causa. Remove plastic wrap.

8. Serve cold and enjoy!!

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POACHED NORWEGIAN SALMON NORWAY

CONTRIBUTOR: ASTRID E. HELLE, AMBASSADOR OF NORWAY

INGREDIENTS 800g Norwegian salmon fillet, skinned and deboned 1pc shallot 2 slices lemon 2 stalks parsley, fresh curled 0.5dl white wine half tsp salt [ HAZEL BAKED POTATOES ] 8pcs potato 1dl hazelnuts 0.5dl butter [ CUCUMBER SAL AD ] 0.5pcs cucumber, fresh 1tsp chili pepper, red 0.5dl water 1.5tbsp cider vinegar 2tsp sugar 1 pinch salt [ HORSERADISH CREAM ] 2dl crème fraîche 1cm horseradish 2 slices chives, fresh 0.5tbsp mustard 0.5tbsp lemon juice salt and pepper

METHOD 1.

2.

3.

4.

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Preheat the oven to 160 °C. Cut the salmon into servings.

Slice shallot and lemon and put in an oven-proof dish with parsley and white wine.

Place the salmon in the dish with skin side up and sprinkle salt on the skin.

5. Bake in the oven for approx. 8 minutes.

6. Remove the skin before serving. [ HAZEL BAKED POTATOES ] 1. Peel potatoes and cut into 1 cm thick slices. Chop hazelnuts. Fold the potato slices in melted butter, then in hazelnuts and place on a baking tray with baking paper. Bake in the oven for approx. 20 minutes. [ CUCUMBER SAL AD ] 1. Cut cucumber in small dices and finely chop chili. Mix all the ingredients for the cucumber salad and let sit in the fridge for 20 minutes. [ HORSERADISH CREAM ] 1. Whisk crème fraîche stiff and fluffy. Grate horseradish and finely chop chives. Add horseradish, chives, mustard and lemon juice to the crème fraîche. Taste with salt and pepper.

2. Serve the salmon with hazel baked potatoes, cucumber salad and horseradish cream.

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AMÊIJOAS À BULHÃO PATO [ CLAMS ]

PORTUGAL

CONTRIBUTOR: JOANA DE CARVALHO, SPOUSE TO THE AMBASSADOR

Here you find a delicious Portuguese dish, celebrating seafood. Clams “Bulhão Pato” (or Ameijoas à Bulhão Pato”) is a dish that you often associate with a beautiful restaurant by the beach and enjoying the summer breeze at the end of the day. However, you can have it anytime, anywhere.

It’s often a starter, but that depends on how much you want to have. The freshness of the clams matters, but you can mostly find good seafood in South Africa, if you shop at the right places. You may use deep frozen clams.

INGREDIENTS 2 lb fresh clams ½ cup olive oil 6 cloves garlic, peeled and sliced 1 bunch cilantro finely chopped ½ cup dry white wine 2 tablespoons kosher salt Salt and pepper 1 lemon (or lime)

METHOD 1. Soak the clams in a large amount of water with the coarse salt for 3 hours. They will desalinate and get rid of the sand they contain. Place in the refrigerator.

2. Rinse thoroughly and several times in cold water to completely get rid of sand. Use a brush to scrape the shells to remove the last traces of sand as well as any marine residues.

3. Pour the olive oil in a large Dutch oven. Add the garlic and cilantro. Cook over medium heat for a few minutes.

4. Add the dry white wine and bring to a boil. Add the clams. Season with salt and pepper.

5. Cover and cook over medium heat until the clams open, about 5 to 10 minutes.

6. Once all the clams are open, place them on the serving dish and let the sauce boil over high heat for 2 minutes. Pour the sauce over the clams.

7. Sprinkle with lemon juice before eating.

The clams are best served in a bowl, to keep their sauce.

On informal occasions, among family or close friends, the clams are carefully eaten by hand (without touching the sauce). Also on informal occasions you dip bits of bread in the sauce and enjoy the flavour…

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GREEN BANANAS and BEANS RWANDA

CONTRIBUTOR: NADIA SHAZA, SPOUSE TO THE AMBASSADOR

INGREDIENTS 1lb of dried red kidney beans 4-5 green bananas 2 tablespoon palm oil 1 onion, chopped salt and pepper hot chili to taste

METHOD 1.

2.

3.

4.

5.

6.

7.

8.

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Soak beans for at least 3 hours in plenty of water.

Drain, place in pan and boil for about 40 minutes until beans are tender.

Peel and chop the green bananas.

Add palm oil to a pan and brown the onions.

Add the beans and bananas to the oil.

Add salt and pepper, stir and fry for 2 minutes.

Add 1liter of water and simmer until the bananas are completely cooked and the water has reduced to about 250ml.

Serve when still hot.

CHICKEN RICE SINGAPORE

C O N T R I B U T O R : W A N L E N G T A Y, S I N G A P O R E A N ( S A P. R )

INGREDIENTS (SERVES 2) 2 cups jasmine rice

[ CHILLI SAUCE ]

3 tblsp onion oil

8 large fresh chillies, seeded, chopped

20g ginger, sliced

5 peri peri/birds eye chillies, chopped

3 cloves garlic, sliced

4 cloves garlic

6 pics pandan leaves (optional)

5 slices ginger

1 chicken cube, cut into 4-6 pieces

2 tblsp sugar

1 tblsp sesame oil

1 cup white vinegar

1 tblsp light soy sauce

Half cube chicken stock

1 cucumber, sliced

1tsp salt

3 tomatoes, sliced 2 chicken legs Salt and pepper

METHOD 1. Wash rice, drain. [ ONION OIL ] 1. Cut an onion, use enough oil to cover, lightly cook until light brown. Store in a glass container on a dark, cool shelf.

2. In a frying pan, add onion oil. Add ginger, brown. Add garlic & pandan leaves, fry until fragrant.

3. Add rice, fry until slightly brown.

4. Transfer mixture into a rice cooker, add water.

5. Place seasoned chicken legs on top of rice. Add chicken cube. Cook the rice.

6. Garnish with sesame oil & light soy sauce before serving.

7. Serve with chilli sauce, tomatoes and cucumber. [ CHILLI SAUCE ] Blend all ingredients well.

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ATASSI | WATCHÉ BENIN

CONTRIBUTOR: EDWIDGE SAIZONOU, SPOUSE TO THE AMBASSADOR

INGREDIENTS [ DJA SAUCE ] 100 g onions 4 tablespoons peanut oil 600 g mature tomatoes 2 dessertspoons ground dried prawns 1 dessert spoon paprika. salt & pepper 1 dessertspoon ginger 1 dessert spoon ground garlic.

2 cloves garlic, chopped 250 grams beans, soaked overnight 250 grams rice 1 l water salt

METHOD 1. Put beans in a pressure cooker together with 1 liter water. Close pressure cooker, put on high heat, when steam comes out from the valve put heat on low heat and cook beans for 1 hour.

2. Add rice, cook for 20 minutes without a cover, take care of the quantity of water, if it is dry add a little water. [ DJA SAUCE ] 1. Pour peanut oil in a pan, sauté onion.

2. Add diced tomatoes. Put on a low heat.

3. Crush tomatoes with a wooden spoon, cook until the meat is well separated from the skin.

4. Use a food mill to obtain the meat of tomatoes without the skin and seeds.

5. Grind dried prawns.

6. Put salt, ground dried prawns, pepper, paprika, ginger and garlic together with tomato meat. Cook on a low heat for 30 minutes to have a concentrated sauce. If you are using pear tomatoes you don’t need so much time, 10 minutes is ok

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SARMA SERBIA

CONTRIBUTOR: NATALIJA VUJICIC, DAUGHTER OF AMBASSADOR

Sarma is the Serbian version of stuffed cabbage that many Serbs serve every day but especially for special occasions like their slava and other holidays. Some people use imported or homemade whole heads of brined cabbage (sauerkraut) known as kiseli kupus when making their sarma.

INGREDIENTS 1 (3 to 4-pound) large head cabbage 1 pound ground chuck 1/2 pound ground pork 1 cup raw rice, rinsed 1 (1.4-ounce) package dehydrated onion soup mix 1 32-ounce jar sauerkraut (rinsed and drained) 6 smoked ribs (or ham hock or other smoked meat) 1 (8-ounce) can tomato sauce 1 (10 3/4-ounce) can tomato soup

METHOD 1. Steam cabbage until outer leaves are limp, then remove leaves.

2. With a paring knife, remove tough ribs from leaves without damaging them. Reserve tougher outer leaves, but don’t use for rolling. [ FILLING ] 1. In a medium bowl, mix together ground chuck, ground pork, rice, and onion soup mix.

2. Adding a little water will make the mixture easier to handle. [ ASSEMBLE THE ROLLS ] 1. Heap 2 tablespoons of filling on each cabbage leaf.

2. Add filling - Fold the bottom of the cabbage leaf up over meat.

3. Roll leaf.

4. Then fold sides to the center and roll away from yourself to encase completely.

5. Repeat until meat filling is gone. [ BAKE THE SARMA ] 1. Heat oven to 350 F.

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2.

3.

4.

5.

6.

7.

8.

9.

10.

Discard the cabbage core and coarsely chop any remaining cabbage except the tough outer leaves you have reserved.

Spread chopped cabbage on the bottom of a large casserole dish or Dutch oven. Add the sauerkraut.

Layer on the cabbage rolls, seam side down.

Cut the smoked ribs into pieces if using, otherwise, space the smoked meat of choice between the cabbage rolls.

Cover rolls with reserved tough outer leaves.

Mix tomato sauce and soup with enough water to make a liquid consistency.

Pour over rolls until mixture is level with rolls, but not over the top.

Cover casserole dish and bake 1 hour.

Then reduce temperature to 325 F and bake for 2 more hours. Let sit 20 to 30 minutes before serving.

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BOBOTIE SOUTH AFRICA

CONTRIBUTOR: SANDY ANDREW

Pronounced ba-boo-tea, the national dish of South Africa is a delicious mixture of curried mat and fruit with a creamy golden topping, not unlike moussaka.

INGREDIENTS 2 slices white bread 2 onions, chopped 25g butter 2 garlic cloves, crushed 1kg lean minced beef 2 tsps Madras curry paste 1 tsp dried mixed herbs 3 cloves 5 allspice berries 2 tblsp peach or mango chutney 3 tblsp sultanas 6 bay leaves [ FOR THE TOPPING ] 300 ml full cream milk 2 large eggs

METHOD 1. Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.

2. Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.

3. Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.

4. For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.

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PAELLA S PA I N

CONTRIBUTOR: DENIS CARDENAS, OWNER AT EL JAL APENO

There is an old story of how the Moorish kings’ servants created rice dishes by mixing the left-overs from royal banquets in large pots to take home. It is said by some that the word paella originates from the Arab word “baqiyah” meaning left-overs. The term Paella actually refers to the pan that it is cooked in.

INGREDIENTS 2 tablespoons olive oil 1 large onion chopped 6 large cloves garlic finely chopped 1 small red bell pepper (capsicum), diced into small pieces 4 large boneless skinless chicken thigh fillets cut into bite-sized pieces 4 large tomatoes chopped 1/2 cup dry white wine (sauv blanc, pinot gris) -- optional salt and pepper to taste 10-12 mussels scraped and cleaned properly 8 ounces (250 g) calamari rings 3 3/4 cups low sodium chicken broth or stock (or homemade fish stock) 2 cups medium grain or jasmine rice 1/2 cup frozen peas 1 teaspoon saffron powder (or saffron threads) 1 teaspoon paprika (sweet or smoked) 1/2 teaspoon each garlic and onion powders 21 ounces (600 g) shrimp 2 tablespoons fresh flat leaf chopped parsley fire roasted bell peppers (capsicum) strips

METHOD 1. Heat oil in a large sized non-stick pan or well-seasoned skillet (or a paella pan if you have one), over medium heat.

Fry onion, garlic and capsicum together; cook until onion is transparent (about 3 minutes).

2. Sauté chicken until golden on all sides. Add in the chopped tomatoes, salt and pepper to taste. Cook for 5 minutes until they release liquid and the tomatoes begin to create a sauce.

3. Add the wine, mussels and calamari rings. Allow to cook for a further 5 minutes; allow the wine to evaporate to half the quantity, then pour in the stock (or broth), rice, peas and saffron. Mix all ingredients until well combined.

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4. Bring to a boil; reduce the heat and cover to allow MOST of the liquid to absorb into the rice, while stirring occasionally to prevent rice from sticking and burning to the pan underneath. (Cook until the rice is ALMOST cooked through.)

5. Add in the prawns, mixing them through the rice, and cover again to allow the prawns and rice to cook completely.

6. Once cooked, sprinkle with the parsley. Place capsicum strips over the top of the paella for enhanced flavour to serve. Drizzle with a small amount of olive oil over the top before serving.

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GHARUM MASALA SOUTH AFRICA

CONTRIBUTOR: NAZIRA KHAMISSA, SA IDSA MEMBER

This is commonly used in Indian foods to add a delicious finish and providing the essential Ayurvedic sensations of sweet & savoury fragrant heat to almost any dish. A section of whole spices is dry toasted in a pan, cooled, then ground up together and stored in a tightly sealed glass bottle to preserve the intensity of flavours. Use a pinch to add a special touch to fruit platters, yoghurt, humus, eggs, spiced rice dishes while cooking, naans & breads – and, of course, curries.

INGREDIENTS 1 teaspoon whole cumin / jeero 1 tablespoon coriander / whole dhana seeds ( these two add the savoury element ) 2 inch piece cinnamon stick / tuj ½ teaspoon cloves ( two for the sweetness and they balance blood sugar ) 3 cardamom pods / elachi ( provide fragrance , with nutmeg & mace ) 1 teaspoon whole peppercorns 1-3 dried chillies to personal taste ( heat ) ½ teaspoon or less fennel ( imparts a more South Indian taste & can be added separately to coconut dishes if not using here ) 2 dried bay leaves ( optional ) ¼ teaspoon nutmeg little scrape of mace

METHOD 1. Toast everything, enjoy the aroma.

2. Cool before grinding in a spice grinder or coffee mill.

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MOKSI ALESI SURINAME

CONTRIBUTOR: DENIS CARDENAS, OWNER AT EL JAL APENO

Their cuisine is very rich and extensive, due to the colonial history of Suriname and population coming from regions like East India, Africa, Java (Indonesia), China, Portugal and the Netherlands. But also the Amerindians or indigenous and Jews contributed to the richness of the Surinamese dishes.

INGREDIENTS amount of rice according to the number of persons (500 grams) 1 onion 2 cloves of garlic 200 grams of salt meat and / or chicken fillet small tomato black pepper pinch of nutmeg 1 fresh surinamese pepper 1 tbsp. tomato paste or ketchup 1/2 to 1 packet of masoesa some sliced pointed cabbage (optional) 3-4 maggi cubes or chicken stock cubes a few tablespoons of oil butter can of coconut milk (optional)

METHOD 1.

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Wash the rice in a colander and drain.

Boil the salt meat in some water until soft (approx. half an hour).

Cut the chicken fillet and the salt meat into pieces.

Heat a few tablespoons of oil in a large pan (the rice will expand) and fry the onion and garlic in it.

Add the tomato pieces, the tomato paste, nutmeg and the black pepper.

Then add the salt meat and the small chicken pieces and fry everything until brown.

Add some water and the Maggi or chicken stock cubes.

If you use coconut milk, add it now.

Let it come to a boil, add the washed rice with the masoesa and stir everything well.

Add enough water to just a little finger joint above the rice.

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Taste for salt. Add some stock powder (Aromat or chicken stock powder) if necessary.

Add the fresh Surinamese pepper and let it stew on top of the dish. Make sure it doesn’t open, it’s about the aroma.

Let it cook with the lid closed. Stir occasionally to prevent it from sticking. (It is best to use a large non-stick skillet.

Cut the pointed cabbage into small strips. Fry it very briefly in butter or oil.

When moksi alesi is cooked, stir in the pointed cabbage, keep it crisp.

Add some extra salt if necessary.

Add sour goods and fried ripe plantains.

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BULGOGI SOUTH KOREA

C O N T R I B U T O R : E M B A S S Y, M I S S I O N I N P R E T O R I A

Bulgogi, which literally means “fire meat”, refers to a traditional Korean dish made by grilling beef or (rarely) pork after shredding or slicing it and marinating it in sweet soy sauce mixed with a great variety of condiments. It is one of the rare meat dishes to have developed in Korea, where people were generally more accustomed to eating vegetable dishes, and has won many enthusiasts outside the country. Bulgogi has recently been adopted by fast-food restaurants in Korea, resulting in the emergence of bulgogi hamburgers and pizzas.

INGREDIENTS 600g stripped or shredded beef (sirloin) [ MARINADE ] 100g pear 30g onion 8g kiwi 3 tablespoons (48g) minced garlic 4 tablespoons (56g) minced green onion 3 tablespoons (36g) sugar 30 ml cheongju (refined rice wine) 2 tablespoons (36g) soy sauce ½ teaspoon (1g) crushed pepper 2 tablespoons (38g) rice grain syrup

METHOD 1. Put pear, kiwi and onion into a blender to grind and then mix with the rest of ingredients for the marinade.

2. Get rid of excess blood from the beef, seal into a container and infuse with a smoke gun to add a smokey flavor until smoke disappears.

3. Marinate the smoked beef, let it sit for about 1 hour.

4. Pan-fry the marinated smoked beef.

5. Serve with warm buns, bread or steamed rice.

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ABLO TOGO

CONTRIBUTOR: MARTINE D. AKOFA, SPOUSE TO THE AMBASSADOR

INGREDIENTS 1/4 cup cornmeal 1/4 cup corn flour 2 cups rice flour 1 qt. water 1/4 cup white sugar 1 tsp. salt 1 tsp. baking powder 1 0.75 oz. packet of active dry yeast

METHOD 1. In a large cooking pot, mix together the corn meal, corn flour and ½ quart of water.

2. Bring the mixture to a vigorous boil, then turn the flame off and mix in the remaining 1/2 quart of water – this is to loosen the mixture as well as to drop the temperature.

3. Add and stir into the mixture the 2 cups rice flour, ¼ cup sugar, 1 packet of yeast and 1 tsp. baking powder. Blend everything together thoroughly.

4. Set the pot aside, uncovered, for one full hour. (Note: the yeast is most active at cool to warm room temperatures. If the room temperature is below 20 degrees C (68 F) or above 40 C (100 F), the yeast will not raise your bread mixture).

5. One hour later, the dough should have increased significantly in size, and have a porous texture. Use a stiff whisk or wooden spoon to stir the dough until smooth again.

6. Spoon the dough into bread or cupcake tins, then place the tins inside a very large cooking pot or baking dish. Fill the bottom of the pot or baking dish with about 1/2″ to 3/4″ of water, cover, and bring to a boil.

7. Steam the dough for about 15 minutes or until it becomes firm and will hold a shape when moulded. You may need to work in batches, depending on the size of your baking tins and the pot or dish you are steaming the dough in.

8. Allow to cool enough to handle, then shape the steamed Ablo into serving sized balls before presenting to the table.

9. Serve with tomato stew or spinach stew

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CHIVITO URUGUAY

CONTRIBUTOR: DENIS CARDENAS, OWNER AT EL JAL APENO

INGREDIENTS 1 boneless rib steak, 1 pound, sliced horizontally into 4 thin steaks (you can ask the butcher to do this) Coarse salt 4 sandwich rolls 1/2 cup aioli four 1/8-inch-thick slices pancetta 2 tablespoons olive oil 4 large eggs 4 slices boiled ham (about 4 ounces) 4 ounces queso blanco or Monterey Jack, sliced 1/4 inch thick 4 boston lettuce leaves 2 tomatoes, sliced 2 roasted peppers

METHOD 1. Pound the steaks lightly with a meat mallet until they are evenly about 1/4 inch thick. Sprinkle with salt to taste.

2. Split the rolls and spread aioli on both halves; set aside.

3. Heat a chapa or a two-burner cast-iron griddle over medium-high heat. As it is heating, crisp the pancetta on it, turning once; set aside. When the chapa is hot enough that a drop of water sizzles on the surface, add the steaks and cook, without moving, for 2 minutes. Turn and cook for another minute, or until done to taste.

4. Meanwhile heat the olive oil until it shimmers, then fry the eggs until the whites are cooked but the yolks are still runny.

5. Place a steak on the bottom half of each of the rolls and top with a slice each of ham, cheese, and crisp pancetta and a fried egg. Cover the other halves with the lettuce, tomatoes, and roasted pepper, and close the sandwiches. Slice in half and serve.

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DOUBLES TRINIDAD & TOBAGO

CONTRIBUTOR: DENIS CARDENAS, OWNER AT EL JAL APENO

The origins of this food began in Trinidad by the Deen family, Emamool Deen (a.k.a. Mamudeen) and his wife Rasulan in 1936 in Fairfield Princes Town. The name ‘doubles’ originated in 1937. When Mamudeen started the business the products he sold were Fried Channa wrapped in cone-shaped packs.

INGREDIENTS spicy flat bread (bara) 3 cups flour 1 teaspoon cumin ½-1 teaspoon turmeric 2 teaspoons active or dry yeast 1/2 teaspoons salt ½ teaspoon white pepper 1 ¼ cup warm water or more adjust water to form soft dough 1 tablespoon sugar curry chickpeas ¼ - 1/2 cup canola oil 2 -3 tablespoon curry powder 1 large onion diced 2 teaspoons minced garlic 1 teaspoon ground allspice 1 teaspoon ground nutmeg spice 1½ teaspoon smoked paprika 2 teaspoons fresh or dried thyme 1 teaspoon cumin spice 1 teaspoon white pepper.

2 cans of chickpeas drained ½ tablespoon bouillon chicken powder optional 2 cups or more broth or water ½-1 teaspoon cayenne pepper optional 1 scotch bonnet or habanero pepper 2 green onions chopped 2 tablespoons or more chopped parsley salt to taste 92 |

METHOD [ BARA (SPICY FL AT BREAD) ] 1. In a large bowl combine all-purpose, yeast, salt sugar cumin, turmeric, and yeast. Thoroughly mix.

2. Then add warm water a little at a time until you get to a desired consistency – soft- ball. If dough is too sticky, add some oil to your hands. Knead for about a minute or 2.

3. Place dough in an oiled bowl. Set it in a warm area and let it rise and double in size -approximately 1- 2 hours. Punch down.

4. Divide in to about 18 or more pieces. These are medium sized - you may make it smaller and divide into walnut sizes.

5. Place each piece on a board. Again, use oil if the dough is slightly sticky. Roll out flat. Set aside. Repeat with the remainder of the dough.

6. In a large saucepan heat vegetable oil, until at a medium heat.

7. Fry for about 30 seconds or less on each side. Bara should puff up.

8. Use a large spoon to remove from the pan. Drain on kitchen paper to soak up any excess oil. [ CURRY CHICKPEAS ] 1. Heat oil in a large saucepan. Add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder. Stir occasionally for about 2-3 minutes until onion is translucent.

2. Add stock / water if necessary, to prevent burning.

3. Next add chickpeas, scotch bonnet pepper, green onion and broth. Bring to a boil and let it simmer until sauce thickens – approx. 20 minutes. Throw in some parsley, adjust for salt, pepper and stew consistency.

Serve doubles by placing one Bara on a plate, spooning one tablespoon of the chickpea filling on it, top with preferred condiments. Top with an additional bara if desired.

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VARENYKY UKRAINE

C O N T R I B U T O R : E M B A S S Y, M I S S I O N I N P R E T O R I A

Makes 40-50 dumplings. Resting time 30 minutes. A choice of 3 fillings is given below.

In South Africa you can taste the most delicious homemade varenyky by Ukrainian Bakery in Cape Town.

INGREDIENTS [ WATER DOUGH ] 1 large egg, lightly beaten 150 ml (¼ pint) water 300–350 g (10–11½ oz) ‘00’ or plain flour, plus extra for dusting fine sea salt [ CURD CHEESE FILLING (VARENYKY Z SYROM) ] 150 g (5 oz) Polish twaróg (cow’s curd cheese) 1 egg, lightly beaten 50 g (2 oz) butter, melted 50 ml (2 fl. oz) soured cream or creamy greek yoghurt, to serve [ CABBAGE FILLING (VARENYKY Z KAPUSTOYU) ] 1 tbsp sunflower oil 300 g (10 oz) kvashena kapusta (sauerkraut) 50 g (2 oz) butter, melted 50 ml (2 fl. oz) soured cream or creamy greek yoghurt, to serve [ POTATO FILLING WITH CRISPY PORK (VARENYKY Z KARTOPLEYU) ] 150 g (5 oz) potatoes, peeled and chopped 2 tbsp sunflower oil 100 g (3½ oz) shallots, sliced 100 g (2 oz) pancetta, sliced into lardons sea salt flakes

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METHOD [ TO MAKE THE DOUGH ] 1. Mix the egg and water together in a bowl, then gradually add the flour and mix it in well, adding more flour if necessary.

2. Knead the dough on a well-floured work surface until it stops sticking to your hands - a firm (or as we call it in Ukraine, tight), elastic dough.

3. Wrap the dough in cling film and rest in the refrigerator for 30 minutes to help the gluten relax. [ THE FILLING ] 4. For the curd cheese filling, mix the cheese and egg together in a bowl and season heavily with salt – it should be slightly over-salted.

5. For the cabbage filling, heat the sunflower oil in a large frying pan and gently fry the cabbage for 5 minutes. Place it in a bowl and let it cool completely.

6. For the potato filling, place the potatoes in a saucepan and cover with cold water, season well with salt and bring them to the boil. Cook for 15 minutes or until they can be easily pierced with a knife. Drain the potatoes and mash them until smooth.

1. Heat the sunflower oil in a frying pan and fry the shallots over medium-low heat for about 15–20 minutes until starting to colour nicely. Mix the shallots with the potatoes and set aside.

2. Place the lardons in a dry frying pan and fry them over medium heat until crispy. Tip them into a bowl and set aside.

3. Divide the dough into 2 pieces. Flour your work surface generously and roll out the dough into a 30 cm (12 inch) diameter circle or until the dough is a bit less than 2 mm (about .16 inch) thick.

4. Cut the dough into 3 cm (1. inch) squares – you should end up with about 20–25. (Don’t throw away the off cuts.

These can be cooked along with the stuffed pasta). Repeat with the second piece of dough.

5. Have a well-floured tray ready. Pop 1 teaspoon of the filling into the centre of each square, fold in half diagonally to create a triangular-shaped dumpling and press the edges together to seal. Place the varenyky on the floured tray, making sure that they don’t touch each other. [ THE FILLINGS ] 1. For the curd cheese- and cabbage-filled varenyky, have a large bowl with the melted butter ready. Bring a large saucepan of salted water to the boil and carefully pop the varenyky in. Boil them for a couple of minutes or until they float to the surface. Drain the varenyky well.

2. For the curd cheese and cabbage varenyky, tip them into the melted butter and swirl them around, then serve with the soured cream or Greek yogurt.

3. For the potato with crispy pork varenyky, sprinkle over the lardons and pour over any fat and serve.

Enjoy your meal! Smachnoho!

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BÚN CHĂ VIETNAM

C O N T R I B U T O R : E M B A S S Y, M I S S I O N I N P R E T O R I A

Kebab Rice Noodles (Bún chả) is the best Vietnamese Food and also is one of the most ancient dishes in Hanoi and is considered a unique food in the capital of Vietnam. The dish is composed of noodles, grilled pork, and sweet-and-sour sauce with popular seasonal herbs in Vietnam. The complicated part when making it is grilling the meat pies. There are two types of them in Kebab rice noodles, one of which is a meatball and the other is meat chopped in pieces. Meat chopped into pieces is often marinated 24 hours before being grilled. Both of them required to be grilled on a charcoal stove to keep the good smell when cooked through.

Whatever type they are, you will fall in love with them after tasting them!

The attached dish was cooked by a Vietnamese staff member in Pretoria. The lean and fat meat mixed is available at any supermarket or butcher shop. Best quality meatballs are made from shoulder cuts, marinated carefully, and shaped into flat pieces. The dish is available all year round and does not need many sophisticated ingredients. Vermicelli is used here, but true Vietnamese noodles can be found only in the Vietproduk shop, 12A Longclaw Ave, Marconi Beam, Cape Town.

To enjoy delicious Vietnamese food in Johannesburg, visit the Saigon Restaurant at 333 Rivonia Blvd, cnr. Rivonia Road & Mutual Ave, Rivonia. In Cape Town the Saigon Restaurant is in Gardens.

INGREDIENTS [ MEAT ] 300 grams of sliced pork (thinly sliced into pieces) 300 grams of minced pork [ MARINADE ] 3 shallots (finely chopped) 4 cloves of garlic (finely chopped) 2 tablespoons caramel water 2 tablespoons of sugar 2 tablespoons of ground black pepper 4 tablespoons of fish sauce [ SAL AD ] 1 carrot (very thinly sliced) 2 tsp green papaya (very thinly sliced). [ DIPPING SAUCE ] 500mls of warm water 50mls of fish sauce 80mls of rice vinegar 50 grams of sugar

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black pepper, chilli, garlic (finely chopped) [ DELI ] Lettuce leaves, basil, mint, oregano, perrila, coriander [ NOODLES & GRAINS ] 100 g Vermicelli noodles, dried

METHOD [ FOR MARINADE ] 1. Marinate the pork side, minced pork with shallot, garlic and all of the ingredients. Mix well and marinate for at least 2 hours or overnight in the refrigerator. [ FOR MEAT KEBAB ] 1. Skewer on sticks. [ FOR BALLS KEBAB ] 1. After marinating meat-wrap it with piper lolot leaves and grill on the both sides until golden. [ DIPPING SAUCE ] 1. Mix well all the ingredients until the sugar is dissolved, add fish sauce and rice vinegar to taste.

2. Serve the cooked meat with dipping sauce, salad, rice noodles and herbs. [ PREPARE THE SAL AD ] 1. Mix well carrot and papaya with sugar and a little of rice vinegar for about 15 minutes before eating.

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ROASTED EGGPLANT [ IN TAHINI SAUCE AND CHALLAH BREAD ]

ISRAEL

CONTRIBUTOR: SARIT LEVOR KEINAN, SPOUSE TO THE AMBASSADOR

INGREDIENTS [ CHALL AH JEWISH BREAD FOR SABBATH ] 1 kg flour 2 tsp dry yeast 3/4 cup sugar 3/4 cup oil 2 1/4 cups slightly warm water 1 tsp salt egg sesame seeds (or poppy seeds) [ GREEN TAHINI SAUCE ] 1 cup water 200 ml raw tahini paste fresh juice of ½ - 1½ lemon(s) 1 cup finely chopped parsley 2-3 cloves chopped garlic 1 tsp salt ½ tsp pepper [ OVEN ROASTED EGGPL ANT ] 2-3 medium size eggplants / 9-10 miniature size

METHOD [ CHALL AH JEWISH BREAD FOR SABBATH ] 1. Pour 1 kg flour into a bowl, put 2 tsp Dry Yeast inside a hole you create in the middle and cover before adding other ingredients.

2. Slowly add 3/4 cup sugar, 3/4 cup oil, 2 1/4 cups of slightly warm water and 1 tsp salt.

3. Mix the dough well and leave it (sticky texture) to rise (1st) covered with a towel for 1.5-2 hours.

4. Cut into 4 balls and let rise for ½ hour (2nd).

5. Make 4 braids, apply egg with a brush and spread on top some Sesame Seeds (or Poppy Seeds), let rise for ¼ hour (3rd).

6. Place in pre-heated oven 180°C and bake for 15-20 minutes until ready.

7. Cover with a towel and let it cool.

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[ GREEN TAHINI SAUCE ] 1. Add 1 cup water to a bowl with 200 ml Raw Tahini Paste.

2. Add spices according to taste: fresh juice of ½ - 1½ lemon(s), 1 cup finely chopped Parsley, 2-3 cloves chopped garlic, 1 tsp Salt, ½ tsp Pepper. [ OVEN ROASTED EGGPL ANT ] 1. Wash and dry 2-3 medium size Eggplants or 9-10 miniature size.

2. Make a small cut to avoid explosion in the oven.

3. Pre-heat oven to 180°C and cook for 30-40 minutes until skin is soft and changes colour to brown.

4. Serve shortly after they cool a bit, cut in halves.

5. Pour the Tahini and serve with Challah.

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LAMB MACHBOUS UAE

C O N T R I B U T O R : K A LT H O O M O . K . M U B A R A K A . S P O U S E T O T H E A M B A S S A D O R

INGREDIENTS [ FOR THE L AMB ] salt, to taste 1/2 tbsp turmeric 3-1/2 tbsp bezar spice small lamb weighing 5-6kg, rinsed, dried and marinated overnight with salt, bezar, lemon juice and saffron [ FOR THE GRAVY ] Oil 6 onions, sliced 50g each, chopped green chillies, garlic and ginger 3-1/2 tbsp bezar spice 1/2 tbsp ground turmeric 1 tsp ground cinnamon 10 each, cinnamon sticks and cardamom 8 cloves 1 cup each, sultanas, whole blanched almonds and whole unsalted raw cashew nuts 6 fresh tomatoes, chopped 1 cup tomato paste curry leaves, a handful [ FOR THE RICE ] 2.5kg rice salt to taste ghee or clarified butter, a dollop

[ FOR GARNISHING ] 6 cups yellow split peas, boiled with salt and turmeric and sauteed with 3 finely sliced onions until brown 1 tbsp bezar spice 2 tsp saffron, soaked in lemon juice 1 tbsp rose water

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METHOD [ L AMB ] 1. Heat water in a deep saucepan and boil lamb with salt, turmeric and a little bezar spice for 45 minutes. Remove lamb from the stock and keep aside. Reserve the stock for the rice. [ GRAVY ] 1. heat oil in a large saucepan, and sauté onions until golden brown. Add garlic, ginger and green chillies and sauté until the ingredients are softened and a little brown. Add bezar, turmeric, ground cinnamon, cardamom, cinnamon and cloves and dry fruits and continue to sauté on low heat for 3 minutes. Add tomatoes, tomato paste, curry leaves and half the fresh coriander and continue cooking on low heat for a minute. Add lamb to it and season with salt. [ RICE ] 1. Boil it in a large saucepan with 3 litres of water until all the water has been absorbed.

2. Add the reserved lamb stock and cook until all the stock has been absorbed. Spoon ghee over and keep aside.

3. Spoon lamb and gravy on top of the rice and garnish with the remaining coriander. Cover and cook for 10 minutes on low heat.

4. Remove from heat and set rice aside. Garnish with sautéed split peas and bezar spice.

5. Sprinkle with rose water and saffron.

6. Serve hot.

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BREADS 102 |

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CAKES

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COOKIES

Bakery

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*NOTE the main ingredient is tapioca flour (a flour that come from cassava/manioc) and is found at major pharmacies (like DisChem), wellness stores, and Portuguese-owned fruit and veggie shops. In Brazil tapioca flour is known as polvilho.

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Cheese bun BRAZIL

AUTHOR: LIGIA JORGE, WIFE OF THE BRAZILIAN AMBASSADOR

Cheese bun is a typical Brazilian snack, present in almost everyday situations for Brazilians. Its origin is uncertain, but it is certain the recipe was created in the state of Minas Gerais (southeast region of Brazil) and existed since the 18th century. Cheese bun became effectively popular in the whole country from the 1950s. It may be eaten for breakfast or mid-afternoon coffee or tea or just as a snack any time of the day, plain or with fillings. It is compulsory at birthday parties and other celebrations. As it is a gluten-free delicacy, it can also replace bread in sandwiches. Average size is that of a traditional scone but can be made smaller or bigger.

In South Africa cheese bun can be enjoyed at the Coppa CafĂŠ, Rivonia Village Mall, Sandton in Johannesburg.

INGREDIENTS 500g tapioca flour 125ml oil 125ml water 125ml to 250ml milk 4 eggs 15g salt, to taste 150g cheese (It can be fresh white cheese, grated parmesan; a good choice is half haloumi and half common parmesan/ hard cheese or half white cheddar and half parmesan. It depends on how strong you prefer the cheese taste to be).

METHOD 1. Boil the oil with water and milk.

2. In a separate bowl, mix well the tapioca flour and the salt.

3. Incorporate the hot liquid ingredients (oil + water + milk) to the dry ones (flour + salt) mixing well with your hands until it forms a ball. (Note: This step is very important, but be careful, it is very hot (use disposable gloves). If you need to add more milk, you must warm it up first. Any liquid mixed with the flour must be hot.

4. Set aside to cool a little (do not add the eggs if it is still hot).

5. Add the eggs and mix well, either with hands or blender.

6. Add the cheese and continue mixing. The dough has to be soft, not hard or dry.

7. Cover the dough with cling film and leave to refrigerate for at least 2 hours.

8. Grease your hands with a little bit of oil and make balls of the desired size.

9. At this point, the buns can be frozen or baked.

10. To freeze, put the buns on a flat surface, separated from one another. When frozen, put them all in a bag or container and keep them in the freezer.

11. To bake if frozen: Put the buns (still frozen) in a baking pan. Bake at medium (180 degrees) for around 20 minutes / * this time is recommended for small buns.

12. To bake unfrozen: Bake at medium (180 degrees), for about 10 to 12 minutes / * this time is recommended for small buns. | 105

ADJARIAN KHACHAPURI [ GEORGIAN CHEESEBOAT ]

GEORGIA

AUTHOR: NINO DVALI, WIFE TO THE AMBASSADOR

One of the famous Georgian dishes is Khachapuri- kind of cheesebread. Every region of Georgia has its own kind of Khachapuri.

Most famous is boat shaped Khachapuri common in Georgia’s coastal region of Adjara.

Adjarian Khachapuri has been nicknamed as Georgian Cheeseboat and already features in top dishes to taste in Georgia. In recent years it has also been named among 20 dishes to taste should one visit Washington DC or New York.

Adjarian Khachapuri is an open-faced boat-shaped savory pie that is filled with a combination of cheese and eggs.

INGREDIENTS dough eggs sulguni or imeretian cheese (can be substituted by combination of feta and mozzarella)

METHOD 1. The base is made from yeasted dough that is rolled into an oblong shape and traditionally comes filled with Georgian cheese Sulguni or Imeretian cheese, or the combination of both. These Georgian cheeses can be substituted by combination of feta and mozzarella.

2. The dish is finished off with an egg that is placed on top, and the pie is then additionally baked until the egg is partially set. There are a number of You Tube tutorials is also available.

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HEMBASHE ERITREA

C O N T R I B U T O R : E M B A S S Y, M I S S I O N I N P R E T O R I A

Himbasha | H’mbasha | Ambasha, is an Ethiopian celebration bread, made for special occasions. It is a popular flatbread made for Christmas in Ethiopia and Eritrea. Himbasha is a mildly sweet leavened bread most commonly flavored with ground cardamom.

The bread apart from being celebratory, can be made for breakfast or afternoon tea. It goes perfectly well with a cup of tea. There are many variations of the flavorings used in the Himbasha. Some use black sesame seeds while some use raisins. There is also a version made with fenugreek seeds.

INGREDIENTS 450 grams wholewheat flour ½ - ¾ cup warm water 25 grams fresh yeast ½ tsp ground fenugreek seed ½ tsp ground coriander seed ½ tsp ground cardamom seed ½ tsp salt egg oil or butter

METHOD 1.

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In a large bowl, add the flour, yeast, salt, and ground seeds. Mix well to combine.

Slowly add warm water to make a soft dough.

Cover the bowl, allow the dough to rise in a warm place (1-1½ hours)/ Decorate the bread with a knife.

Bake the bread in a greased, covered frying pan for 10 minutes on a medium to low heat.

Turn over the bread and bake it for another 5 minutes.

Remove the bread from the frying pan and spread it with some water and butter.

Serve warm or cold in wedges.

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GALETTE DES ROIS FRANCE

CONTRIBUTOR: MONICA LECHEVALLIER, SPOUSE TO THE AMBASSADOR

The Galette des rois is a cake meant specifically for January 6, Epiphany, although it’s impossible to resist its temptations before or after the official holiday. The galette is really very simple, if a little time-consuming to make—it’s an almond and pastry-cream filling sandwiched by two rounds of (all-butter) puff pastry dough. Every galette comes with a crown and, this being Paris, pâtissiers vie to have the most beautiful crowns of the season. And the way you get to wear the crown is to be the person lucky enough to get the feve, the little trinket that’s baked into the filling.

INGREDIENTS 14 ounces all-butter puff pastry, homemade or store bought, chilled and ready to roll 3/4 cup almond cream 1/4 cup pastry cream 1 tablespoon dark rum 1 large egg 1 trinket 6 tablespoons (3 ounces) unsalted butter, at room temperature 3/4 cup confectioners’ sugar 3/4 cup ground blanched almonds 2 teaspoons all-purpose flour 1 teaspoon cornstarch 1 large egg, at room temperature 2 cups whole milk 1 plump, moist vanilla bean, split and scraped 6 large egg yolks 1/2 cup sugar 1/3 cup cornstarch, sifted 3 1/2 tablespoons (1 3/4 ounces) unsalted butter, softened and cut into 3 pats

METHOD 1. Line two baking sheets with parchment paper and keep them close at hand. Divide the pastry in half and work with one half at a time; keep the other half in the refrigerator.

2. Working on a floured surface, roll one piece of the puff pastry into a circle that is about 1/8-inch thick. Using a pan lid or the bottom of a tart pan, cut a circle that is about 9 inches in diameter. Transfer the circle to a lined baking sheet, cover with plastic wrap and refrigerate. Roll the second piece of pastry out in the same manner, but this

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3.

4.

5.

6.

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time cut out a circle that is about 9 1/2 inches in diameter. Place this circle on the other baking sheet, cover and refrigerate as well.

Whisk the almond cream, pastry cream, and rum together in a bowl, stirring just to blend the two creams, not to whip air into them. In a small bowl, beat the egg just to break it up.

Remove the smaller circle of pastry from the refrigerator and paint the outer 1 inch border with a light coating of beaten egg. Spoon the almond-pastry cream mixture onto the pastry and spread it smooth across the circle, stopping when you reach the egg-painted border. Put the trinket anywhere on top of the cream and press it gently into the cream. Cover the cream-coated circle with the top (larger) round of puff pastry, pressing it firmly around the border to glue the two pieces together. You have some choices here, you can press the edges together with the tines of a fork to both decorate and seal them, or you can use a small sharp paring knife to create a scallop pattern all around the border. Whatever you do, the important thing is to make certain that the edges are sealed.

Brush the entire top of the galette with the beaten egg, then, using the tip of a paring knife, decorate the top by drawing curved lines from the centre of the galette to the edges. The lines will resemble backward C’s or quotation marks. Don’t worry about the design—even if you make straight lines radiating from the centre out, your galette will be attractive. The only important thing here is not to pierce the dough. Cut a small circle of dough, a steam vent, out of the center of the galette, slide the galette into the refrigerator, and chill it for at least 30 minutes while you preheat the oven. (The galette can be covered and kept in the refrigerator for a day or wrapped airtight and frozen for up to 1 month.)

Center a rack in the oven and preheat the oven to 475°F. (If you are using store-bought puff pastry, follow the temperature instructions on the package.)

Slip the galette into the oven and immediately lower the temperature to 400°F. Bake the galette for 40 minutes, until it is beautifully puffed and deeply golden brown. If, after 20 minutes, the galette is browning too quickly, cover it loosely with a foil tent. Remove the galette from the oven, place the baking sheet on a cooling rack, and allow the galette to cool for 10 minutes before serving. Many consider the galette at its best when it is served hot or warm, but it is still delicious at room temperature.

(Keeping: Although the constructed galette can be chilled for a day or frozen for up to a month, once it is baked it should be served that day).

[ THE ALMOND CREAM - MAKES ABOUT 1 1/4 CUPS ] 1. Working in a food processor, put the butter and confectioners’ sugar in the work bowl. Process until the mixture is smooth and satiny. Add the ground almonds and continue to process until well blended. Add the flour and cornstarch, process, then add the egg. Process for about 15 seconds more, or until the almond cream is homogeneous. Scrape the almond cream into a container and either use immediately or refrigerate until firm.

2. (Keeping: The almond cream can be packed airtight and kept in the refrigerator for up to 4 days or frozen for up to 1 month. Defrost, still wrapped, overnight in the refrigerator, then beat it with a spatula or spoon to bring back its original consistency.) [ THE PASTRY CREAM - MAKES ABOUT 2 CUPS ] 1. Bring the milk and vanilla bean (pulp and pod) to a boil in a small saucepan over medium heat. Cover the pan, turn off the heat, and allow the milk to infuse for at least 10 minutes or for up to 1 hour.

2. If the milk has cooled, it will need to be reheated now.

3. Whisk the yolks, sugar, and cornstarch together in a heavy-bottomed medium saucepan. Whisking constantly, drizzle one-quarter of the hot milk over the yolks. When the yolks are warm, whisk the remainder of the milk into the yolks in a steadier stream; remove and discard the pod (or save it to make vanilla sugar).

4. Put the pan over medium heat and, whisking vigorously, bring the mixture to the boil. Keep at the boil—still whisking energetically—for 1 to 2 minutes before pulling the pan from the heat and pressing the cream through a sieve into the small bowl. Let the cream sit for 5 minutes, then whisk in the butter. Cover the cream with a piece of plastic wrap—press the wrap against the cream—and refrigerate until thoroughly chilled. You can speed up the chill

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by putting the bowl in a larger bowl filled with ice cubes and cold water.

5. Keeping: Covered tightly with plastic wrap, pastry cream can be refrigerated for 2 days. To smooth the chilled cream, whisk it for a few seconds.

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CHAPATI KENYA

CONTRIBUTOR: HIGH COMMISSION, MISSION IN PRETORIA

INGREDIENTS 6 medium cups of wheat flour 1 medium cup of cooking oil 1 teaspoon salt 1 teaspoon sugar 3 grated carrots 1 cup hot water The hot water should cool a bit so that it’s not too hot to burn your fingers The carrots should be grated as it adds colour to the chapati

METHOD 1. Pour the flour into a basin and add the salt and sugar to the flour.

2. Add the grated carrots to the flour followed by 3 tablespoon of cooking oil. Mix well.

3. Add water, knead until all the water has been absorbed and the mixture is tough but not sticky. Allow it to rest for 20 minutes.

4. Roll out the kneaded flour on a smooth surface with a rolling pin.

5. After completely stretching it out divide it into several 8 straight pieces.

6. Use a sharp knife to cut the kneaded flour horizontally into several different pieces.

7. For each piece roll the piece clockwise and then firmly press the rolled piece together to form a ball.

8. Roll out each ball into round flat pieces using the rolling pin.

9. Heat a flat pan.

10. Place one of the pieces of chapati on the pan and apply oil on both sides until it turns brown.

11. Repeat with all the chapati.

12. Fold.

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AREPAS VENEZUELA

C O N T R I B U T O R : E M B A S S Y, M I S S I O N I N P R E T O R I A

Arepas is one the most typical foods in Venezuela. Arepas are made of corn flour and they are like bread in other countries. You can eat them anytime, everywhere and with whatever you want. Arepas are typically stuffed with different kinds of fillings like in a sandwich. They can also be eaten plain, cooked with a filling of meat, poultry or cheese, or simply split open and buttered.

Both Colombians and Venezuelans view the Arepa as a traditional national food. The Arepa has a long tradition in both countries, with local recipes that are very delicious and varied.

The word “Arepa” may have originated from the language of the Caracas natives (north coast of Venezuela) that meant “maize” (Corn). Arepas were originally made by the indigenous inhabitants of Venezuela and Colombia but they are also known in Mexico, where they are named “gorditas” and in El Salvador, they call them “pupusas”.

In Eastern Venezuela, the most common variety of arepa is usually about 3 to 8 inches (200 mm) in diameter and 3/4 inches thick.

Larger arepas can be found, made with either white or yellow corn. In the western Andes, arepas are flatter, and are typically quarter of an inch or less in thickness and 3 to 4 inches (100 mm) in diameter.

For the full Venezuelan experience, visit ‘Las Arepas’ at Five Star Junction, Beyers Naudé Dr, Honeydew, Johannesburg

H O W TO H E AT T H E M The AREPA is already baked! It is recommended to warm them in a toaster or regular oven for best results. If the product is frozen, leave it at room temperature for a few hours, or take them out of the freezer the day before, and place in the refrigerator overnight. [ TOASTER ] 1. Toast the AREPAS as you would a slice of bread. You might need to toast them more than once, so they become really warm inside and ready to eat. [ REGUL AR OVEN ] 1. Heat oven to 350°F. Place the AREPAS in single layer on an ungreased cookie sheet; cover tightly with foil. Warm the AREPAS for 5-10 minutes

R E G U L A R S I Z E A R E PA S To make filled Arepas split them in half but without completely separating the two halves, scoop out a little of the soft dough filling (optional), and stuff it with your chosen filling. First-timers will probably go for a simple option like ham or cheese, but if you want to try something more ambitious here is a short list of possible options.

1.

2.

3.

4.

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Ground seasoned beef and black beans Chopped Chicken salad and mayonnaise mashed together.

Pork stew Crumbled white cheese

5.

6.

7.

8.

9.

10.

11.

Dips, different flavors Scrambled eggs cooked with chopped tomato and onion Diced sausage Black beans and cheese Butter and crumbled cheese Ham and cheese (if you find melting cheese much better) Tuna salad with onions and a squeeze of lemon.

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S W E E TS 118 |

.

PUDDING

Dessert

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RUSSIAN PANCAKES RUSSIA

C O N T R I B U T O R : E M B A S S Y, M I S S I O N I N P R E T O R I A

INGREDIENTS 4 ¼ cups milk 5 eggs ⅓ tsp salt 2 tbsp white sugar ½ tsp baking soda ⅛ tsp citric acid powder 4 cups all-purpose flour 3 tbsp vegetable oil 1 cup boiling water

METHOD 1. Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.

2. Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.

3. Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.

4. Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it’s fully cooked: the edges will be golden, and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.

5. Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.

6. Spread your favorite filling in the centre of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.

NOTES 1. Rub the pan with butter or lard after frying every 4 blini. Don’t worry if the first few don’t turn out right; you’ll get the hang of it.

2. Suggested fillings: cooked ground meat, mashed potatoes with onion, berries, or chocolate sauce.

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ALGERIAN BAKLAVA ALGERIA

CONTRIBUTOR: FERROUDJA MENHOEK, ALGERIAN CITIZEN

INGREDIENTS 1 1/2 pounds walnuts, chopped 1/4 pound pistachio nuts 1/2 cup sugar 1/2 tsp cinnamon 1/8 tsp ground cloves 40 sheets Athens Fillo Dough, thawed 1 cup butter, melted syrup 2 cups sugar 2 cups water 1 cup honey 1 lemon peel

METHOD 1. Combine walnuts, pistachio nut, sugar, cinnamon and cloves.

2. Brush 12” x 16” baking pan with butter.

3. Overlap 8 sheets on bottom of pan, buttering each sheet as you place in the pan, covering the bottom. Sprinkle with 1/3 of walnut mixture.

4. Overlap 8 more buttered fillo sheets on top. Spread 1/3 additional walnut mixture over the fillo. Overlap with another 8 buttered fillo sheets and the remaining walnuts.

5. Finish baklava by overlapping the remaining 16 sheets, buttering the sheets as you fit them in the pan.

6. With a sharp knife, score fillo into 1 1/2” diamonds or squares. Brush with remaining butter. Bake in preheated 350°F oven for 45 minutes to 1 hour or until golden brown.

7. Cool slightly and pour warm syrup (recipe below) evenly over baklava.

8. Cool completely, cut and serve.

9. Syrup Bring all ingredients to a boil. Simmer for 10 minutes. Strain and cool slightly.

GENERAL FILLO DOUGH HANDLING DIRECTIONS 1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.

2. Carefully unroll fillo sheets onto a smooth, dry surface.

3. Cover fillo completely with plastic wrap, then a damp towel. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.

4. Microwave butter until melted. This will give you a lighter and flakier pastry.

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5.

6.

7.

8.

9.

Brush each layer of fillo with melted butter, margarine or oil.

To prevent edges from cracking, brush edges first and then work into center.

Be sure to brush the last layer of fillo with melted butter.

Fillings should be chilled and not excessively moist.

Fillo may be rolled and refrozen to store when not in use.

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KUNEFE TURKEY

AUTHOR: YAZMIN OZDEMIR, TURKISH CITIZEN IN SOUTH AFRICA

INGREDIENTS 150g kadayÄąf 125g unsalted, shredded mozzarella cheese or any other white, stringy, unsalted cheese 100g butter pistachios for garnishing [ FOR SYRYP ] 1 cup sugar 1 cup water 1 slice lemon

METHOD 1.

2.

3.

4.

5.

6.

In a medium pot, combine sugar, water and slice of lemon, boil for 15 mins.

Remove from heat, remove the lemon slice and let it cool.

Melt the butter.

Into a separate 15cm pan, shred half of the kadaifi.

Pour half of the melted butter over and press down hard to ensure the kadaifi stick together very well.

Place the mozzarella cheese on top, shred the remaining kadaifi over the cheese, then the remaining butter. Press down hard again.

7. Cook on a low heat until the bottom turns golden, turning the pan constantly. Turn the kadaifi over and repeat.

8. Remove from heat and pour syrup immediately. Garnish with pistachios.

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