International Cuisine

Exploring the world through food.

Sopa De Mani (Peanut Soup)

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This Bolivian peanut soup is an absolute treasure. This soup can be made with beef, chicken or vegetarian, this recipe is made with beef, but I will soon make it all three ways. We simply loved it and I will make it many more times. Served with a baguette, it would make a perfect lunch. Thanks Bolivia!

Sopa de mani

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5 from 2 votes

Sopa De Mani (Peanut Soup)

Course Soup
Cuisine Bolivia
Servings 4
Author International Cuisine

Ingredients

  • 1 tablespoon salt
  • 4 beef ribs or bone in cut of beef
  • 1 small red onion diced
  • 2 carrots cut lengthwise into 1/4 inch pieces
  • 1/2 green bell pepper diced
  • 1/4 red bell pepper diced
  • 10 green beans sliced diagonally to make long thin oval pieces
  • 1/2 lb. Raw peanuts no skins sometimes called blanched.
  • 4 potatoes peeled and cut into small strips like French fries keep in water until ready to fry.
  • 1/2 cup white rice
  • 1 large garlic clove crushed
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper
  • Handful of fresh cilantro, parsley and celery leaves
  • 1/4 cup peas
  • Llajua Bolivian hot sauce recipe under separate cover
  • 1 teaspoon dried oregano

Instructions

  • Fill a soup pot 2/3rds full of water, add 1 tablespoon of salt and the beef.
  • Bring to boil, cover and simmer for an hour or two ( longer for tougher cuts if meat).
  • On occasion skim off any fat and foam that rises to the top, remove with a spoon and discard.
  • While the meat is simmering, chop and cut your vegetables the carrots, green and red peppers onion and green beans and add to the soup pot.
  • In a blender make a peanut purée using the peanuts and about one cup of water. After the meat has cooked for at least an hour add in the peanut purée. The soup will turn white with a creamy looking surface on top.
  • Continue simmering covered for another hour, while cooking, combine the garlic clove ,black pepper, cumin and a pinch of salt and grind in a mortar with a pestle. Add to the soup.
  • Prepare the garnishes
  • Chop the parsley and cilantro leaves
  • Dry off the potato strips and then Fry the potato strips in some vegetable until golden brown. Remove them, place on a paper towel to remove any excess oil and salt to taste.
  • After the peanuts have been added to the soup and it has cooked an hour, add the 1/2 cup of white rice. After rice has cooked in soup for about ten minutes add in the parsley and celery leaves. Remove the meat and de-bone, discard bones and put the meat back in the pot.
  • When the rice is cooked, add peas and oregano, add salt to taste.
  • Serve the soup, sprinkle with the fried potatoes in the center of each bowl and sprinkle with the garnish.
  • Serve with a baguette and llajua.
  • Amazing!

 

 

Belarus Rolled Stuffed Beef – Zrazy

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Zrazy is what they call this rolled beef with porcini mushrooms, hard boiled egg and cornichon dish. Truly a delicious combination of flavors. Thank you Belarus, I will make this recipe many more times it was amazing! Oh and with those yummy potato pancakes……. Awesome

Belarus Main

 

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5 from 1 vote

Belarus Rolled Stuffed Beef - Zrazy

Course Main Dish
Cuisine Belarus
Servings 4
Author International Cuisine

Ingredients

  • 1 lb of beef thin sliced chuck or similar
  • 1 oz dried porcini mushrooms
  • ½ white diced onion
  • 2 hard- boiled egg
  • ½ cup rye bread crumbs
  • Cornichons
  • 2-4 Tablespoons pork fat
  • Salt and pepper to season

Instructions

  • Soak the mushrooms in 1 cup of water for 1-2 hours.
  • Remove mushrooms and slice, retain the water for use in the broth.
  • Fry the mushrooms and chopped onion together in a fry pan, add the bread crumbs and continue to fry for just a few minutes.
  • Put the meat slices between two pieces of plastic wrap and use a mallet to flatten each piece into about a 2- 3 inch wide and 4-5 inch long piece of beef.
  • Remove the wrap and season the meat with salt and pepper.
  • Put the mushroom and onion filling in a thin layer on each slice of meat and add 1 cornichon or sweet pickle and ¼ of a hard- boiled egg.
  • Roll the meat slices and secure with a skewer.
  • Fry the rolled beef in the pork fat over high heat to sear on all sides.
  • Pour in the water that you retained from soaking the mushrooms and stew on low heat for about 30 minutes.
  • Remove the beef rolls and thicken the sauce with a little flour, add back in the zrazy and cook for another 10- 15 minutes on low heat.
  • Remove the skewers and serve with stewed vegetables and Draniki.

 

Baked Bajan Chicken

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Bajan Chicken is a wonderful main dish. It is seasoned with that special blend called Bajan seasoning. It makes for a delicious and juicy baked chicken. It is said that the aroma of this chicken dish is a common scent on a lazy Sunday afternoon on that beautiful Island paradise called Barbados. Pair it with some corn pie and pickled cucumbers for a lovely meal.

Bajan Chicken

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4 from 6 votes

Baked Bajan Chicken

Course Main Dish
Cuisine Barbados
Servings 4 -6
Author International Cuisine

Ingredients

  • 1 whole chicken seasoned with salt
  • 3 medium onions sliced
  • 5 garlic cloves sliced
  • Fresh thyme a few sprigs
  • Fresh chives a few sprigs
  • 5 tablespoons Bajan Seasoning
  • 3 tablespoons butter melted
  • 3 ½ cups chicken stock
  • ¼ cup Bajan rum
  • 1 Tablespoon lemon seasoning
  • Salt and pepper to taste

Instructions

  • Preheat oven to 450 degrees.
  • Smear the Bajan seasoning inside and under the skin of the chicken.
  • Layer the bottom of the pan with the sliced onions.
  • Put the chicken stock in the roasting pan.
  • Paint the chicken with the melted butter and place the chicken on top of the onions, breast side up.
  • Place the sliced garlic and herbs on the chicken, sprinkle with salt and pepper and lemon seasoning.
  • After one hour remove the herbs and garlic from the top and place in the liquid.
  • After 30 more minutes, remove the chicken, turn it over and sprinkle with salt, pepper, lemon seasoning and the rum.
  • Return to the oven and reduce heat to 375 degrees.
  • Cook for approximately one more hour, basting every 20 minutes with the pan liquid and until the chicken reaches and internal temperature of about 165 degrees.
  • Serve with corn pie and pickled cucumbers!

 

 

Bahrain Stuffed Dates

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These Bahrain stuffed dates are so sweet and delicious it is the perfect end to any meal with a nice cup of coffee. Dates are plentiful in Bahrain and stuffing them with a cranberry and almond cream cheese is a cinch. You will love these!

Stuffed dates

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4.67 from 3 votes

Bahrain Stuffed Dates

Course Dessert
Cuisine Bahrain
Servings 4
Author International Cuisine

Ingredients

  • 16 dates cut in half on one side and seeded
  • ½ cup cream cheese
  • ¼ cup dried cranberries
  • ¼ teaspoon almond extract

Instructions

  • Mix the cream cheese, cranberries and almond extract together in a bowl.
  • Using a spoon stuff each of the dates and press together
  • Keep in refrigerator until ready to use
  • Delicious with coffee.

 

Grilled Red Snapper with Mango-Pepper Salsa

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The key to this dish is the ripeness of the mango and the fresh ingredients for the salsa, you want the mango to be firm enough to handle the grill, but ripe enough to be sweet and delicious. I used a frozen filet of red snapper and it worked out great. Of course if you can find it fresh even better. Red snapper is a commonly found fish on the menu in Antigua and Barbuda.

Antigua snapper

 

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5 from 1 vote

Grilled Red Snapper with Mango-Pepper Salsa

Course Main Dish
Cuisine Antigua and Barbuda
Author International Cuisine

Ingredients

  • For the kebabs:
  • 2 lbs. red snapper fillets cubed
  • 1 cup mango cubed
  • 1 onion cubed
  • ½ cup plain yogurt
  • ¼ cup extra virgin olive oil
  • Salt and pepper to taste
  • 8 kebab skewers soaked in water
  • For the mango-pepper salsa:
  • 2 cloves of garlic minced
  • ¼ cup extra virgin olive oil
  • 1 cup mango diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 small onion diced
  • 1 lime juiced
  • 1 tsp. fresh grated ginger
  • Salt and pepper to taste

Instructions

  • For the Kebabs:
  • Place the snapper and mango cubes in a bowl.
  • Add in the yogurt, olive oil, salt and pepper stir to coat well.
  • Cover and refrigerate for 30 minutes
  • While the fish is marinating you can make the mango-pepper salsa.
  • Thread the soaked skewer with a piece snapper, mango and onion.
  • Alternate and do the same until all 8 skewers are complete
  • Reserve the yogurt sauce to baste the kebabs while cooking.
  • Place on a medium hot grill and baste and turn until done.
  • Serve with the mango-pepper salsa and coconut rice.
  • For the Mango-pepper salsa:
  • Cook the garlic in the olive oil until soft, taking care not to burn.
  • Remove from heat and add in all the remaining ingredients.
  • Return to the heat and allow it to simmer all together for just one minute.
  • Set aside until ready to serve.