Plant Paradox Friendly Archives - International Cuisine

Grilled Oysters A Sierra Leone Specialty

October 17, 2019 By Darlene at International Cuisine

Grilled oysters are a Sierra Leone specialty. Oysters are abundant on the swampy marshland that lines the coast. It is an important way for locals, especially woman, to earn a living. In some places in Sierra Leone like on Banana Island, you can actually rent some equipment and harvest your own.

Oysters can be enjoyed many ways and there are numerous recipes for them. I almost always eat them raw on the half shell whenever I get the chance. To be honest, I had only had a grilled oyster once before, and I have fallen in love. It is the perfect remedy for those too squeamish to try them raw. Seriously so easy and amazing with just a squeeze of lime.

These are so super easy and actually easier than shucking them when raw. When you put the oysters on the grill, they open themselves, who knew? You wan to set you grill to a medium heat and put the round part down.

Suddenly you will start to hear a little popping noise as they start to open. You want to take them off the grill once that happens so you can keep the brine with the oyster in the shell. I set them in my deviled egg plate which worked out perfect. You simply pop off the lid and gently loosen the oyster from the shell with a knife. You then squeeze fresh lime and you have yourself a heavenly bite. I seriously hope you try these grilled oysters. .

I was able to find fresh live oysters at my local Asian market. I think it is imperative you get the freshest possible. Perhaps maybe harvesting them yourself in Sierra Leone.

Sierra Leone is not on most lists of tourist destinations. They have suffered through a tragic civil war and I believe they are moving in a very good direction and wish them nothing but the best. Soon the world will learn of their beautiful beaches and abundant seafood.

If you would like to learn more about this little West African country, be sure to check out “Our Journey to Sierra Leone”. There you can also find more authentic recipes like a lovely ginger beer that goes perfectly with the grilled oysters.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

a plateful of freshly grilled oysters with squeezed lime

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5 from 3 votes

Grilled Oysters Sierra Leone Style

Grilled Oysters are absolutely delicious, and so easy, just grill and top with a squeeze of lime

Course Appetizer

Cuisine Sierra Leone, West African

Prep Time 5 minutes

Cook Time 6 minutes

Total Time 11 minutes

Servings

Calories 12kcal

Author Darlene at International Cuisine

Ingredients

12 oysters fresh
2 limes

Instructions

Rinse off the oysters and fire up your grill to medium heat
Set the oysters with the round side down on the grill and as soon as you hear them to start popping open, remove them from the grill. Take care when you remove them to keep the natural liquid/ brine inside the shell, tongs work great for this. I then set them on a deviled egg tray and it worked perfect.
Remove the tops of the oysters and with a sharp knife gently loosen the grilled oyster from the shell.
Squeeze fresh lime juice over the oysters and dive in!

Nutrition

Ginger Beer A recipe from Sierra Leone

October 17, 2019 By Darlene at International Cuisine

Ginger beer is a staple drink in Sierra Leone, as it is in all of West Africa. Ginger is often grown in their subsistence gardens. Ginger has been around for centuries dating back to 500 b.c. It is widely known for its medicinal properties. It has been used for digestive issues, nausea, to calm coughs. It is known for its anti-inflammatory properties and even used to prevent cancer. Ginger beer has a wonderful spiciness to it that makes a lovely drink.

Ginger Beer is a nonalcoholic drink. It is different from ginger ale as it has a much spicier ginger flavor. It is really easy to make if you have a blender. In Africa, you will see women pounding on ginger using a mortar and pestle to make the ginger beer without appliances. It is flavored with sugar and lime and could easily be made plant paradox compliant using a substitute sugar like stevia and sparkling mineral water.

Did you know that Sierra Leone is known for its abundant seafood along its Atlantic Coast? It has a marshy wetland along the coast that is perfect for harvesting oysters which we enjoyed grilled with this ginger beer.

Please note that when you let the ginger beer rest, the thick ginger paste will settle at the bottom of your jar. It is up to you whether you want to shake it up for more heat or not. I found the flavor excellent and plenty spicy without doing that.

If you would like more authentic recipes from Sierra Leone to enjoy your ginger beer with, then please check out “Our Journey to Sierra Leone”. There you will find an authentic Cassava leaf stew recipe as well as a ginger cake for dessert.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A glass of Sierra Leone Ginger beer surrounded by the ingredients.

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3.67 from 6 votes

Ginger Beer from Sierra Leone

A spicy and healthful drink made from ginger.

Course Drink

Cuisine Sierra Leone, West African

Prep Time 10 minutes

Refrigeration time 1 hour

Total Time 1 hour 10 minutes

Servings

Calories 95kcal

Author Darlene at International Cuisine

Ingredients

6 ozs ginger root peeled
2 quarts water hot
3/4 cups Sugar
2 limes juice of
2 cloves optional

Instructions

Peel and cut the ginger into pieces
Add about 1/2 cup of water into the blender with the ginger and blend into a thick paste.
Put the ginger paste into a glass bowl and top with hot water.
Add in the sugar, lime and cloves if using.
Pour this mixture through a sieve or cheese cloth into jars or bottles and place in the refrigerator for at least an hour or longer. Enjoy cold and you can choose if you want to add the hotter, settled ginger at the bottom for a spicier affair.

Nutrition

Thiakry ( Senegalese Millet Pudding)

August 8, 2019 By Darlene at International Cuisine

Thiakry is similar to a rice pudding but this version is made with millet. Millet is very popular in Senegal and it works really well in this dessert recipe. It is not the easiest grain to find in stores, so I have a link here. This dessert is not too sweet and flavored with vanilla, orange blossom water and nutmeg. Thiakry is a true Senegalese comfort food.

Thiakry can easily be made plant paradox friendly. Millet is one of only two grains used in the diet. I used swerve for the sugar and unsweetened cherries instead of raisins. I also used organic sour cream and evaporated goats milk. It came out exceptional.

We enjoyed this dessert with mint tea which is so popular in the region. It is served with three different concoctions one bitter, one medium and one sweet. The tea is served in small cups and is seen as part of the hospitality. Here is a link if you would like to get the tea recipe as well.

Did you know that Senegal is known a hot spot for surfing? It is the location on the Cap-Vert peninsula that allows it to get both southern and northern hemisphere swells. If you would like to learn more about the amazing country in West Africa be sure to check out “Our Journey to Senegal”. Here you will also find more authentic recipes for your Senegalese meal to go with your delicious and comforting thiakry dessert.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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3.84 from 6 votes

Thiakry (Senegalese Millet Pudding)

This easy to make dessert is very similar to rice pudding and is just as comforting.

Course Dessert

Cuisine Senegalese

Prep Time 10 minutes

Cook Time 30 minutes

Chill time 1 hour

Total Time 1 hour 40 minutes

Servings

Calories 319kcal

Author Darlene at International Cuisine

Ingredients

3/4 cup water
1/4 cup millet
1 cup sour cream organic
1/4 cup evaporated milk use goat if following plant paradox diet
1/4 cup raisins use unsweetened cherries if following plant paradox diet
1 tablespoon granulated sugar or to taste (use swerve or simialar if on Plant paradox .
1/4 teaspoon vanilla
1/2 teaspoon orange blossom water
4 tablespoons unsalted butter melted
Nutmeg freshly grated for garnish

Instructions

In a small saucepan, combine water and millet and bring to a boil. Simmer 30 minutes or until millet is tender. Drain off any remaining liquid and stir frequently while millet cools so it does not clump,
In a medium bowl, combine cooked millet with sour cream, evaporated milk, raisins, sugar, vanilla and orange blossom water. Mix well to combine. Stir in butter, then sprinkle with nutmeg. Chill at least an hour or until ready to serve.

Nutrition

Qatari Warak Enab (Stuffed Grape Leaves)

November 29, 2018 By Darlene at International Cuisine

Qatari warak enab are little bundles of stuffed grape leaves. These are popular in many places of the world and Qatar is no exception. I made these little savory bites with sweet lamb and millet. They are fun to make and perfect to get the kids involved to wrap them up.

There are so many variations for stuffed grape leaves. You can make them with just about any grain or rice, whatever types of meat you like and spices. They also are often made vegetarian like we made for our Armenian meal. You can simply use this recipe as a guide and you really can’t go wrong.

You can find grape leaves in a jar at most stores usually in the pickle section or you can pick some up here. Please note that they need to be thoroughly rinsed before using them. Additionally, they are wild grape leaves not the type you find at your local grape vineyard. So if you happen to grow your own grapes you would not want to use those leaves.

This Qatari warak enab recipe is completely plant paradox compliant as it is made with grass fed lamb and millet.

If you want to make an authentic dipping sauce just mix together a little fresh minced garlic with a dash of ground cumin and mix with yogurt and serve with the Qatari warak enab.

If you would like to learn more about this little wealthy nation of Qatar be sure to check out “Our Journey to Qatar“.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A plate full or warak enab stuffed grape leaves on a platter garnished with lemon wedges

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5 from 3 votes

Qatari Warak Enab

Qatari warak enab are little bundles of sweet lamb meat and millet, spiced perfectly. They are fun to wrap up too! Enjoy

Course Appetizer

Cuisine Qatari

Prep Time 30 minutes

Cook Time 2 hours

Total Time 2 hours 30 minutes

Servings

Calories 413kcal

Author Darlene at International Cuisine

Ingredients

1 jar grape leaves about 60-70 in brine
1 lb ground lamb
2 cups millet or rice
2 tbsp olive oil divided
1 tsp salt divided
1/2 tsp black pepper
1 tbsp Allspice seasoning
1/4 tsp cinnamon
Juice of 2 large lemons

Instructions

Grape Leaves Preparation

Drain grape vine leaves and soak them in a large bowl of water.
Gently separate and wash the leaves, stack them on a plate and set them aside. You can cover them with a damp cloth so they don't dry out.

Stuffing Preparation

Cook ground lamb with 1 tbsp olive oil and ½ tsp of salt and drain out the fat
Add millet or rice to the ground lamb along with the remaining 1 tbsp olive oil and ½ tsp of salt, AllSpice seasoning, cinnamon and black pepper, and mix well.
To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the mixture into the center of the grape leaf, and carefully fold in the sides and roll it like you would when making a wrap.
The trick is to roll it tightly enough so that it doesn't unravel while cooking, but not too tightly since the millet or rice needs room to expand as it cooks.

Wrapping them up!

Place all the wrapped grape leaves in a tray.
Line the bottom of a large pot with tomatoes and/or potatoes and season with salt/pepper to taste,
Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot. Drizzle each layer with olive oil and season with salt and pepper to taste.
Place small round plate on top of grape leaves in the pot to hold them down and prevent floating while they are cooking.
Add enough boiling water to completely cover the grape leaves and the plate, then cover the pot and cook on Medium heat for 30 minutes, until most of the water is absorbed and the rice is cooked.
Add the lemon juice on top of the grape leaves, then cook on low heat for an additional 45 minutes.
Remove from heat and let cool uncovered.
Transfer to a dish, garnish with lemon slices and enjoy warm!

Nutrition

Polish White Borscht ( Bialy Barszcz)

October 18, 2018 By Darlene at International Cuisine

Polish white borscht is a heavenly soup that you and your family will devour. When most people think of borscht, they think of the red one that is made with beetroot which is also extremely popular. Traditionally what makes this white is potatoes but if you are following the Plant Paradox diet, you could use Daikon radish in its place. I made it with the radish and it was spectacular. This soup is also known as Easter soup in Poland as it is often served on that special occasion.

This Polish white borscht soup will be a family favorite as it is perfect on a cold winter or fall day. It is savory with a hint of sour that is just divine. In Poland it is called bialy barszcz. Soups of all kind are loved in Poland as the winters can be quite long and cold. They are famous for their kielbasa (polish sausage). I was able to find a grass fed one that was delicious and plant paradox compliant. You could easily double the recipe and freeze it for a quick and easy meal when you don’t feel like preparing something.

Did you know that in Poland they have a tradition of burning a giant doll, then drowning it? The doll represents sort of a witch called Marzanna (the old Slavic goddess of winter, plague and death). It is a fun tradition to welcome in the sun on the Spring Equinox in this cool European country and holds hope for a good harvest .

If you love this Polish white borscht recipe be sure to check the other authentic recipes we enjoyed as part of our International Cuisine meal. You can get the recipes plus learn more about this fascinating country by checking out “Our Journey to Poland”.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

a bowl of polish white borscht soup garnished with eggs, dill, and grated fresh horseradish

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4.2 from 35 votes

Polish White Borscht (Bialy Barszcz)

An absolutely stunning Polish white borscht. You can easily make this plant paradox friendly by simply using Daikon radish instead of potato and arrowroot starch instead of regular flour. I used grass fed Polish Kielbasa. Heaven in a bowl, perfect for a heartwarming meal.

Course Soup

Cuisine Polish

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Servings

Calories 1086kcal

Author Darlene at International Cuisine

Ingredients

2 lb. smoked kielbasa
2 tbsp. unsalted butter
4 cloves garlic finely chopped
2 leeks trimmed, sliced
1 small yellow onion sliced
2 medium russet potatoes peeled and cut into 1″ cubes
2 marjoram, sprigs
1 bay leaf
1 1/2 cups sour cream
1/4 flour flour
1/4 cup horseradish fresh grated
Kosher salt and freshly ground black pepper to taste
1/4 cup dill roughly chopped
2 tbsp. parsley chopped
4 hard boiled eggs cut into wedges

Instructions

Boil kielbasa and 8 cups water in a large stock pot.
Reduce heat to medium-low; cook to flavor broth, about 25 minutes.
Pour liquid and kielbasa into a bowl; reserve.
Return stockpot to medium heat. Add butter, garlic, leeks, and onion; cook until soft, about 10 minutes.
Add reserved liquid, potatoes, marjoram, and bay leaf; boil. Reduce heat to medium-low; cook until potatoes are tender, about 30 minutes.
Discard marjoram and bay leaf; purée soup with an immersion blender or regular blender by working in batches.
Return soup to pot; bring to a simmer.
Meanwhile, whisk sour cream and flour in a bowl, add 1⁄2 cup soup, and whisk until smooth. Pour mixture into soup; cook, stirring, until thickened, about 5 minutes.
Cut kielbasa into 1⁄2″-thick slices; add to soup along with horseradish, salt, and pepper.
Garnish with dill, parsley, and eggs.

Notes

If you would like to make this plant paradox friendly, use grass fed Kielbasa, compliant butter and sour cream, use Daikon radish instead of potato and arrowroot powder instead of flour however start with 2 tablespoons instead of 1/4 cup as it will thicken more than flour. You could also use prepared horseradish if you can not locate fresh, however fresh is totally worth it!

Nutrition

Fresh Lumpia (Lumpiang Ubod)

September 27, 2018 By Darlene at International Cuisine

Lumpia comes in many forms and I chose this fresh lumpia because it looked amazing. Additionally, I could make it compliant with the Plant Paradox diet that I am on with just a few tweaks. Lumpia is ubiquitous in the Philippines an it most popular fried. Fried lumpia recipes are easily found and all I can say is they are heavenly and found at every Filipino party. They are basically a small spring roll that is filled with vegetables and/or minced meats. The fillings choices are endless as is the dipping sauce.

After making this fresh lumpia I can say the same for making them fresh. The wrapper for the fresh lumpia is like an egg crepe and would make a wonder vessel for all sorts of things. Ubod means hearts of palm and was the type I chose to fill my wrapper with. I think you will fall in love with this fresh lumpia recipe.

Aside from hearts of palm the fresh lumpia also has pork belly, shrimp along with garlic and onions and a green leaf. It is however the sauce that really makes the fresh lumpia special. In order to make it plant paradox compliant you will use arrowroot instead of cornstarch, compliant sugar substitutes instead of brown sugar, almonds and almond butter instead of peanut butter, coconut aminos instead of the soy sauce, that is pretty much it.

I hope you love this fresh lumpia too! Did you know that the Capital City of the Philippines, Manila is also called the Pearl of the Orient? If you would like to learn more be sure to check out “Our Journey to the Philippines“.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.41 from 10 votes

Fresh Lumpia (Lumpiang Ubod)

Fresh lumpia is absolutely divine with a combination of hearts of palm, pork belly and shrimp. A staple in Filipino cuisine.

Course Appetizer

Cuisine Filipino

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings

Calories 881kcal

Author Darlene at International Cuisine

Ingredients

For the Lumpia Filling

1 tablespoon oil
1 small onion peeled and chopped
2 cloves garlic peeled and minced
¼ pound pork belly diced
½ pound shrimp peeled and coarsely chopped
1 tablespoon fish sauce
½ cup water
1 can hearts of palm cut into matchsticks
salt and pepper to taste
green leaf lettuce leaves ends trimmed and leaves separate

For the Lumpia Sauce

2-3/4 cups water
¼ cup soy sauce
¾ cup brown sugar
½ teaspoon salt
1 cup unsalted peanuts ground
1 head garlic about 3 tablespoons, peeled and minced
3 tablespoons corn starch
2 tablespoons peanut butter

For the Lumpia Wrappers

1 cup cornstarch
1-1/2 cups water
3 eggs beaten
1 teaspoon salt
1 teaspoon sugar
1 teaspoon oil
nonstick cooking spray

Instructions

In a frying pan over medium heat, heat oil.
Add onions and garlic and cook until softened.
Add pork and cook until lightly browned.
Add shrimp and cook, stirring occasionally, until color changes.
Add fish sauce and cook for another 1 to 2 minutes.
Add water and continue to cook until pork is tender.
Add ubod (hearts of palm)
Lower heat, cover and cook for about 10 to 15 minutes or until ubod is tender and pork is cooked through.
Season with salt and pepper to taste. Remove from pan and drain well.
Lay a wrapper on a flat surface and place a lettuce leaf on top.
Spoon about ¼ cup filling across the middle of wrapper and fold sides to cover filling.
Pour sauce on top of prepared lumpia and garnish with additional minced garlic and ground peanuts.

For the Lumpia Sauce

In a sauce pan over medium heat, combine 2-1/2 cups of the water, soy sauce, brown sugar and salt.
Bring to a boil, stirring regularly, until sugar is dissolved.
Add garlic and peanuts. Continue to cook for about 2 to 3 minutes.
In a bowl, combine corn starch and the remaining ¼ cup water.
Stir until mixture is smooth.
Whisking vigorously, add corn starch mixture into soy sauce mixture.
Continue to cook, whisking regularly, until thickened.
Add peanut butter and stir until dissolved and well combined.

For the Lumpia Wrappers

In a large bowl, combine cornstarch and water. Whisk together until smooth.
Add eggs and salt.
Stir to combine until mixture is the consistency of thin, runny batter.
Set a 9-inch nonstick pan over low heat.
Lightly spray surface of pan with nonstick cooking spray.
Add ¼ cup batter and gently tilt pan on all sides to cover with batter.
Cook for about 30 to 40 seconds.
When edges of batter begin to pull from sides and small bubbles begin to form in the middle of crepe, gently flip to other side using a spatula.
Cook for another 10 seconds or until top is firm and dry.
Remove crepe from pan by gently sliding onto plate.
Repeat with remaining batter, spraying pan with nonstick cooking spray in between cooking.

Nutrition

Pancit Bihon (A Fried Rice Noodle and Pork Dish)

September 27, 2018 By Darlene at International Cuisine

Pancit Bihon is a fried rice noodle and pork dish that is super quick and easy to make. Pancit are noodles and were likely introduced by the Chinese settlers in Filipino archipelago. Over the centuries the Filipinos have adopted these noodles as there own and are seen in numerous dishes. The beauty of this dish is that comes together really quick and is a wonderful way to use up any left over ingredients you have on hand. Feel free to add whatever you like you can use any type of protein shrimp, chicken, beef etc. and an array of vegetables. It is the flavoring of soy and fish sauce along with the rice noodles that make it an authentic pancit bihon.

Typically this dish would be served with a fruit called calamansi which is similar to a lime or lemon and adds a tartness to the dish that balances out the flavors perfectly. I used lemon as I could not find the Filipino fruit here.

This fried noodle dish called pancit is very common in Filipino cuisine right after rice which is literally served with every meal.

This recipe can easily be made Plant Paradox compliant by eliminating the red peppers and using coconut aminos instead of soy sauce. Which ever way you make it fair warning you need to constantly stir or the noodles stick very quickly together or to the pan.

Did you know that the Philippines is the only country in the world that hangs their flag upside down when they are at war? Be sure to check out “Our Journey to the Philippines” to learn more about the nation made up of over 7000 islands.

We served this pancit dish family style along with their famous chicken adobo that just may be the best chicken I have ever tasted.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A plate of pancit noodles with pork and vegetables

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3.5 from 4 votes

Pancit Bihon (A fried rice noodle dish)

This pancit bihon recipe is a classic Filipino dish that comes together in a jiffy. It is totally flexible just use whatever protein and veggies you have on hand.

Course Side Dish

Cuisine Filipino

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings

Calories 428kcal

Author Darlene at International Cuisine

Ingredients

Ingredients :

1 tbsp. cooking oil
1/2 lb. pork sliced
2 cloves garlic minced
1 onion sliced
1 large carrot julienne
1 red bell pepper julienne
1 Tbsp fish sauce
2 cups chicken broth preferably home made
1 cup cabbage leaves cut into thin strips
1/2 lb. Rice noodles pancit bihon
wedges of lemon or calamansi for garnish
1 Tbsp soy sauce
salt and pepper to taste

Instructions

Instructions:

Rinse pancit bihon (rice noodles) with tap water. Drain. Set aside.
Heat oil in a large skillet. Stir-fry pork slices until cooked through.
Add garlic and onion. Sauté for a few minutes until soft.
Season with fish sauce, soy sauce and salt, pepper to taste.
Add julienne carrots and red bell peppers. Stir-fry for a few minutes.
Add chicken broth.
Heat until boiling and add the drained pancit bihon.
Let it simmer and stir to loosen the noodles (separate noodles using forks)
Add a little more broth or water if you notice that the pan is getting too dry and noodles (“pancit”) are not yet cooked well. You may also add more soy sauce and/or fish sauce to taste
Add cabbage leaves and then turn off the heat. Mix well.
Serve with lemon wedges or calamansi. Enjoy!

Notes

Be sure to keep stirring after you add the noodles, they tend to get very sticky otherwise.

Nutrition

Ube Ice Cream (Purple Yam Ice Cream)

September 27, 2018 By Darlene at International Cuisine

Ube Ice Cream is a staple in the Philippines. Ube pronounced OO-bay, is a purple yam. This is an ingredient that is showing up in all sorts of recipes lately. The flavor is a nutty and is a gorgeous color that varies from very deep purple to lavender. The size and where the yam is grown completely affects the flavor. The larger ones are much sweeter than the smaller ones, and they come in an array of colors of purple to nearly white.

Ube made into an ice cream can be done with or without a machine. I used my ice cream maker that is part of my kitchen aid and it works beautifully.

Ube is a resistant starch that is loaded with nutrition. It can be mashed, pureed or baked like a regular sweet potato but it is often used to make sweet treats like ice cream, puddings, frostings, even doughnuts and pop tarts. It is also made into a jam called halaya. The ube ice cream is also used in the famous halo-halo dessert.

This recipe is completely plant paradox friendly so I hope you enjoy this beautiful and satisfying creamy ube ice cream.

Did you know that the Philippines is known to have the world’s best sweet mangoes? Be sure to check out “Our Journey to the Philippines” if you would like to learn more about this beautiful archipelago with the some of the friendliest people on the planet.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

two big scoops of lavender ube ice cream

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4.8 from 5 votes

Ube Ice Cream

A beautiful and delicious ice cream made from purple yams called ube. A plant paradox friendly recipe!

Course Dessert

Cuisine Filipino

Prep Time 20 minutes

Cook Time 30 minutes

freezing time 6 hours

Total Time 50 minutes

Servings

Calories 257kcal

Author Darlene at International Cuisine

Ingredients

1 1/2 cups coconut milk full-fat
1 tbsp Tapioca starch
1/4 cup maple syrup or yacon syrup
1/2 cup purple sweet potato puree
2 tsp vanilla extract
1 Tbsp alcohol such as vodka or gin

Instructions

Mix all the ingredients, except the vanilla and alcohol, together in a blender and mix until smooth.
Pour into a saucepan and bring to a boil. Once boiling, remove from the heat and whisk until smooth and thickened.
Stir in the vanilla and alcohol.
Pour into a container and chill overnight.

Instructions for using an ice cream maker

Once the mixture is chilled, you simply add it to your ice cream maker, following the manufacturer's instructions. Once churned, add to a shallow, freezer-safe container and freeze for at least 3 hours.

Instructions without using an ice cream maker

If you have a stand mixer with a metal bowl, you can freeze the bowl overnight and "churn" the ice cream using the paddle attachment.
Otherwise, you will need to whisk the mixture well before freezing it and repeat every hour or so it does not become icy.

Nutrition

Peruvian Ceviche (The National Dish of Peru)

September 13, 2018 By Darlene at International Cuisine

Peruvian ceviche is one of my all time favorites and the national dish of Peru. It is different, as it is typically served on lettuce leaves with sweet potatoes and crunchy toasted corn kernels. Of course it is flavored with aji chilies which are famous in Peru. I made this one with sea bass but any firm white fish like sole, flounder, shark and even shrimp will work beautifully and still be authentic. Like all ceviche’s the fish is “cooked” with the acid from the citrus.

In Peru, there are little shops and carts all over the coastal area called cevicherias where you can get your Peruvian ceviche fix .The Peruvians take their ceviche so seriously there is actually a national holiday for their beloved ceviche. June 28th of each year has been deemed National Ceviche Day. They also serve the citrusy marinade in a separate shot glass usually before the ceviche comes out, and it is called leche de tigre or tiger’s milk. This invigorating potion is also known to be a hangover cure and aphrodisiac. This recipe is easy and scrumptious.

If you would like to make this recipe Plant Paradox compliant simply eliminate the toasted corn kernels (which you could substitute toasted sorghum) and make sure to use peeled and seeded aji chilies or eliminate if not in phase 3.

Did you know that Peru grows more than 55 varieties of corn? When you go to the markets in Peru, you will find corn in every size and color imaginable. Many restaurants and bars serve their famous giant roasted kernels when you first sit down to enjoy until your order arrives. If you would like other authentic Peruvian recipes and learn more about this amazing country, make sure to check out “Our Journey to Peru.”

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.65 from 14 votes

Peruvian Ceviche (the National Dish of Peru)

Did you know that Peru has an annual Ceviche Day each June 28th? Make this and see why!

Course Appetizer

Cuisine Peruvian

Prep Time 15 minutes

Cook Time 30 minutes

marinade 10 minutes

Total Time 45 minutes

Servings

Calories 188kcal

Author Darlene at International Cuisine

Ingredients

1 lb sea bass or other white fish cut into bite size pieces
1 quart water chilled
1 red onion sliced thinly lengthwise
1 aji amarillo seeds removed and diced
1 clove garlic minced
1/4 cup lime juice, fresh
1/4 cup lemon juice, fresh
2 teaspoons cilantro chopped finely
1 sweet potato cut into slices
lettuce leaves for serving
corn kernels, toasted large
1 Tablespoon oil
salt and pepper to taste

Instructions

Place water into a pot on the stove to boil. Add in the sweet potato and cook until fork tender (or they can be grilled)
Place fish in a non-reactive bowl and add 3 cups of chilled water to the fish and rinse gently. Drain water.
Add onions to soak in remaining 1 cup of chilled water and set aside.
Place aji, garlic, and pinch of salt in a mortar and pestle Grind to make a paste.
Combine fish, lime and lemon juices, aji and garlic paste, salt and pepper and cilantro. Let marinade for at least 10 minutes.
Meanwhile toast the corn kernels on the stove in a tablespoon of oil. They will pop slightly when they are toasted. Place on a paper towel to remove excess oil and add salt to taste.
On a platter, place the lettuce leaves on the bottom, top with the ceviche,(reserve the marinade) add on the onion slices and serve with the sweet potatoes and corn kernels.
Serve the marinade in a shot glass along with the ceviche, in Peru it is called leche de Tigre and is believed to be an aphrodisiac and a hangover cure.

Nutrition

Peruvian Pollo a la Brasa (Split Roasted Chicken)

September 13, 2018 By Darlene at International Cuisine

Peruvian Pollo a la Brasa may be one of Peru’s most loved dishes. The chicken that is split roasted is gently seasoned with cumin, paprika, garlic, pepper a bit of oil and vinegar. I think it just may be the vinegar that makes this chicken so tender and delicious as well as the way it is prepared to cook evenly on the grill.

This Peruvian pollo a la brasa could also be cooked on a rotisserie however cooking it spatchcock or split comes out beautifully. Sometimes whole chickens can be intimidating but the truth is you can save a bundle purchasing chicken whole as opposed to cut up pieces. Obviously if you are cooking Plant Paradox you will want to use a pastured chicken for this recipe. Cooking it spatchcock literally cuts down the cooking time in half because everything lays flat.

To prepare the chicken all you need is good pair of kitchen shears. You place the chicken breast side down with the legs toward you. Using your shears simply cut up along each side of the backbone. You will be cutting through the ribs as you go along. Next you will ope the chicken out and turn it over, using the heel of your hand press down so that it flattens out and is one thickness. You can put skewers through the thick part of the chicken to help you flip it and manipulate it on the grill.

See it is so simple and you will love how it turns out. Now as I mentioned before it is not just the deliciously juicy and tender Peruvian pollo a la brasa that makes this so amazing, it is the famous Peruvian sauces that goes with it. Be sure to check out the two Peruvian sauce recipes for Aji Verde and Aji Huacatay

Did you know that you can swim with pink dolphins in Peru? Be sure to check out “Our Journey to Peru”, to learn more about this amazing county plus get more awesome recipes.

4 pieces of grilled pollo a la brasa - peruvian chicken

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5 from 3 votes

Peruvian Pollo a la Brasa (Split Roasted Chicken)

Peruvian Pollo a la Brasa is a scrumptious recipe but be sure to make the two Peruvian sauces to go with it, they are phenomenal and why Peruvian cuisine is world renown.

Servings

Calories 88kcal

Author Darlene at International Cuisine

Ingredients

1 whole chicken 3 1/2 to 4 pounds
4 teaspoons kosher salt
2 Tablespoons cumin, ground
2 Tablespoons paprika
1 teaspoon freshly ground black pepper
3 cloves garlic minced
2 Tablespoons white vinegar
2 Tablespoons vegetable or canola oil

Instructions

Instructions:

Place the chicken on a large cutting board, breast side down. Using sharp kitchen shears, remove backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten chicken. For added stability, run a metal or wooden skewer horizontally through chicken, entering through one thigh, going through both breast halves, and exiting through other thigh.
Combine salt, cumin, paprika, pepper, garlic, vinegar, and oil in a small bowl. Spread mixture evenly over all surfaces of chicken.
Heat your grill to medium high heat or charcoal works great too.
Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with Cook until an instant-read thermometer inserted into thickest part of breast registers 110 F Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Press down firmly with a wide, stiff spatula to ensure good contact between bird and
grill grates. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to150 F, about 10 minutes longer. If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done.
Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes.
Carve and serve with sauce.

Nutrition