Join the Journey It’s Free!

Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

International Cuisine

Exploring the world through food.

Burrata Crustini (A Creamy Cheese Toast)

By Leave a Comment

Burrata crustini makes a lovely appetizer for any occasion.   It was how we began our Sammarinese meal.  We enjoyed it with a little Prosecco (Italian Sparkling wine) and a toast Saluti which means cheers in Italian.

A plate of small toast covered with creamy burrata cheese and topped with tomato, avocado, onion and balsamic glaze.Burrata Crustini are just little pieces of toast that with a slice of creamy burrata cheese and topped with fresh tomato, avocado, thin slices of red onion and then drizzled with a balsamic glaze.

Burrata cheese is typically made from buffaloes that graze on the plateaus of Apulia in Italy.  It is an area that has rich forage for grazing.  Here in the USA you will likely find it made from cows milk which is still delicious but if you can find it made from buffalo, I highly recommend it.

Burrata has a soft silky shell wrapped around a creamy center similar to fresh mozzarella cheese but creamier.  You will often find it stored in water as it is also a fresh cheese.  It spreads beautifully on a piece of toast or bread.  The additional toppings simply take it to another level. I love balsamic glaze which adds the perfect amount of sweetness to the bite.

This recipe is so quick and easy and is always a crowd pleaser, you will love it!

Did you know that the tiny Republic of San Marino had three cheese and olive oil exhibits at the Paris World fair back in 1889? If you would like to learn more about the intriguing country of San Marino be sure to check out “Our Journey to San Marino“.  You will also find other delicious and authentic recipes.

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 plate of small toast covered with creamy burrata cheese and topped with tomato, avocado, onion and balsamic glaze.
5 from 1 vote
Print

Burrata Crustini (A Creamy Cheese Toast)

Burrata Crustini makes a lovely appetizer for any occasion, you will love it!

Course Appetizer
Cuisine Sammarinese, San Marino
Keyword Burrata Crustini
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 382 kcal
Author Darlene at International Cuisine

Ingredients

  • 1 lb Burrata Cheese
  • 1 Avocado
  • 1/2 Red onion
  • 2 Ripe Tomatoes
  • 8 pieces brioche toast
  • 1 Tablespoon Balsamic Glaze

Instructions

  1. Arrange 8 pieces of brioche toast or toasted baguette on a platter

  2. Cut the Burrata cheese into 8 pieces and spread on the toast

  3. Slice the tomatoes into slices and place one piece on each piece of toast

  4. Peel and slice the avocado and add a slice on each piece of tomato

  5. Peel and slice the red onion into rings and place over each piece of avocado

  6. Drizzle balsamic glaze over the Burrata Crustini's and serve.

Nutrition Facts
Burrata Crustini (A Creamy Cheese Toast)
Amount Per Serving
Calories 382 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 17g 85%
Cholesterol 81mg 27%
Sodium 16mg 1%
Potassium 264mg 8%
Total Carbohydrates 8g 3%
Dietary Fiber 4g 16%
Sugars 2g
Protein 21g 42%
Vitamin A 17.3%
Vitamin C 7.3%
Calcium 61%
Iron 1.9%
* Percent Daily Values are based on a 2000 calorie diet.

Italian Egg Drop Soup (Stracciatella Alla Romana)

By Leave a Comment

Italian egg drop soup is a true comfort food.  Stracciatella alla romana is often whipped up when someone is feeling a bit under the weather.  It is a fresh and refreshing soup that you are sure to enjoy. It is one of those recipes where each family has their favorite ingredients they like in their Italian egg drop soup.  We loved this quick and easy recipe and will make it often.

A tureen and bowl of Italian egg drop soupStracciatella actually translates to little shreds.  It gets the name because of the way the egg looks when you stir it into the soup.  It is also sometimes referred to as rag soup or peasant soup.

This is a recipe that just about anyone can make with ingredients likely on hand.  The basic ingredients are chicken broth or stock,  eggs 1 for every two cups of broth,  Parmesan cheese, and pepper.   You can of course add in any additions to your liking.  The recipe below is the one I made and like I said we loved it! Some variations include pasta as well.

The recipe that I used comes from the Emilia-Romagna region of Italy where San Marino gets most of its culinary treasures.  The tiny country of San Marino is located on the slopes of Mount Titano.  It is the third smallest in Europe after the Vatican City and Monaco.   If you want to see amazing views it is a wonderful place to visit and is the oldest Republic in the world.

If you would like to learn more be sure to visit “Our Journey to San Marino” there you will also find more authentic and delicious recipes.

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 tureen and bowl of Italian egg drop soup
5 from 1 vote
Print

Italian Egg Drop Soup (Stracciatella Alla Romana)

A perfect light and refreshing soup that is delicious anytime but loved when feeling a bit under the weather.

Course Soup
Cuisine Sammarinese, San Marino
Keyword Italian Egg Drop Soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 155 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 6 cups chicken stock Preferably homemade
  • 3 eggs
  • 4 tablespoons freshly-shaved parmigiano-reggiano cheese
  • 2 tablespoons semolina
  • 1 lemon zest of
  • 1/8 tsp nutmeg
  • salt & freshly ground black pepper to taste
  • 3 tablespoons chopped flat-leaf Italian parsley
  • extra virgin olive oil to drizzle
  • red pepper flakes to sprinkle (optional)

Instructions

Instructions

  1. In a saucepan, over medium-high heat, bring the chicken stock to a boil.
  2. In a bowl, whisk the eggs, and add the Parmigiano, semolina, nutmeg and lemon zest.
  3. Add the egg mixture, a little at a time, to the boiling stock, whisking constantly. After all the egg mixture is added, lower the heat and cook 1 minute.
  4. Adjust the seasoning with salt and pepper.
  5. Ladle into bowls and garnish each with chopped parsley and a drizzle of olive oil. Add sprinkle of red pepper flakes if desired.
Nutrition Facts
Italian Egg Drop Soup (Stracciatella Alla Romana)
Amount Per Serving
Calories 155 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 91mg 30%
Sodium 429mg 18%
Potassium 327mg 9%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 4g
Protein 11g 22%
Vitamin A 6.3%
Vitamin C 15.4%
Calcium 6.6%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.

Swallows Nest Pasta from San Marino (Nidi di Rondine)

By Leave a Comment

Swallows nest pasta is an original recipe from the little country of San Marino.  In Italian it is called nidi di rondine which translates to swallows nest and it gets the name because the rolled up pasta somewhat resembles a swallows nest.  Mine, not so much but it truly was a heavenly bite!

a dish full of rolled pasta that resembles swallows nests.

Seriously, we absolutely loved this recipe.  It was a large pasta noodle that was smothered in an amazing bechamel sauce then topped with fontina cheese and more cheese and a slice of prosciutto and basil leaves.  All this is wrapped up into a roll that is supposed to look like swallows nest pasta.   A marinara is in the bottom of the baking dish and some put on top with, yes, some more cheese.  It is baked and served warm.

We actually had some left over and it was even better the next day, I think a lot of pasta dishes are like that, don’t you?

Did you know that the constitution of San Marino, enacted in 1600, is the world’s oldest constitution still in effect?  If you would like to learn more about this tiny little country be sure to check out “Our Journey to San Marino“.  It is also known as “the most Serene Republic of San Marino”.. You will also find more delicious and authentic recipes.

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 dish full of rolled pasta that resembles swallows nests.
5 from 1 vote
Print

Swallows Nest Pasta (Nidi di Rondine)

A heavenly bite of pasta that when baked resembles a swallows nest, an authentic recipe from San Marino

Course Main Course
Cuisine Sammarinese, San Marino
Keyword Swallows Nest Pasta
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 997 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 12 lasagna pasta noodles
  • ¾ lb Prosciutto di parma sliced thin
  • 1 1/3 cup Fontina cheese thin slices
  • 12 fresh Basil leaves
  • 1 ½ cups marinara sauce
  • Parmigiano Reggiano to sprinkle on top

For the Bechamel

  • 3 tbsp all-purpose flour
  • 2 tbsp butter
  • 1 ½ cups whole milk
  • 1/8 tsp grated nutmeg
  • 2 tbsp Parmigiano Reggiano cheese grated
  • salt to taste

Instructions

Instructions

    For the béchamel

    1. Whisk the milk and flour in a saucepan, then add the butter and place the pan over moderate high heat.
    2. Keep whisking until sauce thickens.
    3. Season with salt, nutmeg and the 2 tablespoons of grated Parmigiano-Reggiano cheese.

    To prepare the pasta noodles

    1. Cook a few lasagna pieces at a time in salted boiling water.
    2. Remove with a slotted spoon and place on kitchen towels.
    3. Turn them over to dry on both sides.
    4. Pre-heat the oven to 375°F.

    Putting it all together

    1. Coat the bottom of a large baking dish with 1 cup of marinara sauce.
    2. Spread a layer of béchamel on the pasta pieces, then sprinkle with grated Parmigiano-Reggiano cheese and place slices of prosciutto, then basil, then fontina cheese on top.
    3. Roll up each in piece into a cylinder. Place them close together cut side up in baking dish. Continue the process until the dish is full.
    Nutrition Facts
    Swallows Nest Pasta (Nidi di Rondine)
    Amount Per Serving
    Calories 997 Calories from Fat 522
    % Daily Value*
    Total Fat 58g 89%
    Saturated Fat 26g 130%
    Cholesterol 133mg 44%
    Sodium 1532mg 64%
    Potassium 809mg 23%
    Total Carbohydrates 78g 26%
    Dietary Fiber 4g 16%
    Sugars 12g
    Protein 39g 78%
    Vitamin A 24.8%
    Vitamin C 8.1%
    Calcium 40.9%
    Iron 15.2%
    * Percent Daily Values are based on a 2000 calorie diet.

    Roast Rabbit and Fennel (Conigilio al Forno con Finoccio)

    By Leave a Comment

    Roast rabbit and fennel may be considered an adventurous dish for some.  Rabbit is extremely popular in many places in the world and the tiny country of San Marino is no exception.  This was my first attempt at making rabbit and was happy with the results.

    A dish of roast rabbit and fennel

    I was able to find a rabbit in the frozen section of my local Asian market.  Honestly I was a little hesitant to make it as I just love watching rabbits play all around where I live.  In my quest for authentic recipes, I decided to go for it.  If you are adverse to cooking a rabbit, this recipe would also be wonderful with chicken, just use chicken pieces on the bone.

    The first thing I had to figure out was how to cut the rabbit up.  I did a search on youtube and found several informative sites to guide me.  It was pretty much the same theory as cutting up a chicken, cutting in between joints.  I managed to get it cut up into about 8 small pieces.  If you are not making to many other dishes to go with this, I would recommend 1 rabbit for 2-3 people.  I made it for four which was fine because I had made several other dishes as well, but it would probably not have been enough it was the solo dish.

    I also highly recommend seasoning the rabbit the night before you plan to cook it.  It really helps impart a wonderful flavor to the rabbit.  When you cook it the fennel and onion will make your kitchen smell heavenly. I think it would be lovely with a side of garlicky mashed potatoes as well. The fennel and onions are served with the rabbit as the veggies. In the end, I really think you will love this roast rabbit and fennel recipe.

    Did you know that the tiny country of San Marino is completely surrounded by Italy, it has only one neighbor.  If you would like to learn more about the tiny country of San Marino be sure to check out “Our Journey to San Marino“.  You will also find more delicious and authentic recipes.

    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 dish of roast rabbit and fennel
    5 from 1 vote
    Print

    Roast Rabbit and Fennel (conigilio al forno con Finnoccio)

    Roast rabbit and fennel might seem like an adventurous dish for some, but I was pleasantly surprised. You just might find that rabbit is pretty tasty.

    Course Main Course
    Cuisine Sammarinese, San Marino
    Keyword roast rabbit and fennel
    Prep Time 15 minutes
    Cook Time 2 hours 30 minutes
    marinade 12 hours
    Total Time 14 hours 45 minutes
    Servings 4
    Calories 512 kcal
    Author Darlene at International Cuisine

    Ingredients

    Ingredients

    • 1 rabbit cut into 8 pieces
    • or 8 chicken thighs

    Seasoning the Rabbit

    • 2 large cloves of garlic
    • 2 sprigs of rosemary
    • 1/2 t. salt
    • 1/8 t. pepper
    • 1 Tablespoon olive oil

    Cooking the Rabbit

    • 2 bulbs fennel cut into 1 wedges
    • 1 large onion cut into 1 wedges
    • 3 oz. pancetta minced
    • 2 cloves of garlic split
    • 1 t. fennel seeds
    • 1/2 c. coarsely chopped fennel leaves
    • 4 extra virgin olive oil
    • salt and freshly ground pepper to taste
    • 1/2 c. white wine

    Pan Sauce

    • 1/4 c. white wine
    • 1/2 c. chicken stock

    Instructions

    Instructions

    1. Put the seasoning ingredients into a blender to make a paste.
    2. Rub on the rabbit pieces, and refrigerate overnight in a zip lock.
    3. Preheat the oven to 350. Use a roasting pan or baking dish large enough to hold the rabbit pieces and onions and fennel.
    4. Place fennel, onion, pancetta, garlic, and fennel seeds around and between the pieces, and put half the fennel leaves on top.
    5. Sprinkle with olive oil, salt and pepper.
    6. Roast 30 minutes.
    7. Add wine, and roast for another hour.
    8. Baste every 15 minutes with pan juices. If pan becomes too dry, add more wine or water.
    9. Raise the heat to 450.
    10. Cook 15 more minutes until rabbit becomes golden brown.
    11. Turn rabbit pieces, and roast another 15 minutes, basting once more.
    12. The fennel and onions should be tender and nicely browned.
    13. Transfer rabbit and vegetables to a heated platter and keep warm in the oven while you make a sauce.
    14. Set the roasting pan over burners on high heat, and de-glaze with the wine and stock.
    15. Scrape any brown pieces from pan and boil down liquid to about half.
    16. De-glaze for 3-5 minutes.

    17. Sprinkle the remaining fennel leaves over rabbit as a garnish and serve sauce alongside rabbit.

    Nutrition Facts
    Roast Rabbit and Fennel (conigilio al forno con Finnoccio)
    Amount Per Serving
    Calories 512 Calories from Fat 171
    % Daily Value*
    Total Fat 19g 29%
    Saturated Fat 5g 25%
    Cholesterol 217mg 72%
    Sodium 48447873mg 2018661%
    Potassium 11574mg 331%
    Total Carbohydrates 15g 5%
    Dietary Fiber 4g 16%
    Sugars 2g
    Protein 60g 120%
    Vitamin A 3.1%
    Vitamin C 20.6%
    Calcium 3010.2%
    Iron 2342.5%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

    Torta tre Monti (Wafers with Hazelnut Cream)

    By Leave a Comment

    Torta tre monti is a lovely dessert that is considered to be the national dessert of San Marino.   It is named for one of its peaks that the tiny county is famous for.  It is thin layers of waffled wafers that has a hazelnut and chocolate aka nutella and cream filling.  It is glazed with chocolate icing and we served it with a topping of dark chocolate gelato with a cherry on top.

    I found round waffled wafers in my local Middle Eastern market.  I then used a glass to cut through all 5 of them to make individual servings.  It is typically served as one large round, which would be much easier to assemble.

    Hazelnuts are common in the region and the  mixing of chocolate and hazelnuts has been done for centuries.  I used nutella and whipped cream for the filling and chocolate icing for the sides.  I simply topped the individual torte’s with a scoop of good Italian gelato and topped it with a cherry.

    It was the perfect ending to our Sammarinese meal, we enjoyed it with a little espresso.

    Did you know that during both world wars, San Marino remained neutral.  It was briefly occupied by German forces in September, 1944 but they were quickly removed by Allied forces in what is known as the Battle of San Marino.  If you would like to learn more about this fascinating little country be sure to check out “Our Journey to San Marino“.  You will also find more authentic and delicious recipes.

    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!

    5 from 1 vote
    Print

    Torta Tre Monti (Waffled Wafers with Hazelnut Cream)

    Torta tre Monti is considered to be the national dessert of San Marino.

    Course Dessert
    Cuisine Sammarinese, San Marino
    Keyword Torta Tre Monti
    Prep Time 20 minutes
    Total Time 20 minutes
    Servings 8
    Calories 491 kcal
    Author Darlene at International Cuisine

    Ingredients

    • 1 package Wafers
    • 1 cup Nutella
    • 2 cups Whipped Cream
    • 1 cup chocolate Icing
    • 1 pint gelato
    • 8 maraschino cherries

    Instructions

    1. Open the package of waffled wafers and set aside

    2. mix together the nutella and whipped cream until well combined

    3. Spread the nutella cream over one waffled wafer and repeat with the other layers, leaving the top layer empty

    4. Frost the sides of the wafers with chocolate icing.

    5. Serve the Torta Tre Monti with a scoop of gelato and a cherry on top.

    6. Goes great with Espresso, Enjoy!

    Nutrition Facts
    Torta Tre Monti (Waffled Wafers with Hazelnut Cream)
    Amount Per Serving
    Calories 491 Calories from Fat 234
    % Daily Value*
    Total Fat 26g 40%
    Saturated Fat 18g 90%
    Cholesterol 37mg 12%
    Sodium 117mg 5%
    Potassium 302mg 9%
    Total Carbohydrates 61g 20%
    Dietary Fiber 3g 12%
    Sugars 54g
    Protein 5g 10%
    Vitamin A 7%
    Vitamin C 0.4%
    Calcium 13.4%
    Iron 9.7%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

    Oka I’a (Samoan Fish Salad)

    By Leave a Comment

    Oka i’a is what Samoans call their version of ceviche or fish salad.  A raw fish salad is one of my favorite things.  Each family likely has their own recipe for this dish.  Feel free to use what ingredients you like best however fresh fish, coconut and citrus is a must.

    Samoan Fish Salad oka a'i

    You can use tuna or snapper or whatever your fish monger says is the freshest. You just want to make sure the fish is somewhat firm.  I made this one using tomato, cucumber, onion and a little heat from a chili pepper.  The results were scrumptious for this lovely Samoan fish salad.

    Other countries have variations of this same dish.  In Fiji it is called kokoda, Tahitians call it poisson cru and in Hawaii it is called poke. You really don’t need to marinate the fish in the citrus very long, just enough for it to turn slightly opaque.  The citrus cooks it in just a couple of minutes.  Don’t be afraid to try it, if you use fresh fish there is nothing fishy tasting about it at all.  Simply a delicious bite.  You can also serve it with some fresh taro root chips which would be totally authentic.

    Did you know that there is only one city in Samoa?  It is called Apia and located on the second largest island of Upolu.  It has a population of about 37,000.  Most Samoan’s live in villages which is an important part of their cultural heritage.  If you would like to learn more be sure to check out “Our Journey to Samoa”  here you will also find more authentic and delicious Samoan recipes.

    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!

    Samoan Fish Salad oka a'i
    5 from 1 vote
    Print

    Samoan Fish Salad Oka a'i

    A delicious Samoan fish salad that will leave you wanting more, it is similar to a Latin ceviche but made with coconut milk too.

    Course Appetizer
    Cuisine Samoan
    Keyword Oka i'a, Samoan Fish Salad
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Servings 4
    Calories 238 kcal
    Author Darlene at International Cuisine

    Ingredients

    • 1 lb. Tuna You can use any fresh fish you like just make sure it is really fresh
    • 1/2 cup Lemon or lime juice fresh squeezed
    • 1/4 onion diced
    • 2 green onions
    • 2 small tomatoes diced
    • 1 cucumber Peeled, seeded and diced
    • 1 cup Coconut milk
    • 1 serrano minced (optional)
    • salt to taste

    Instructions

    1. Cut up your fish into bite size pieces

    2. Put in a bowl and cover with the fresh squeezed citrus juice

    3. Marinate for about 10 minutes or until you finish cutting up the other vegetables. The citrus cooks the diced fish quickly.

    4. Dice up the vegetables to similar bite size pieces

    5. Drain the citrus from the fish and add in the vegetables

    6. Add in the coconut milk

    7. Add salt to taste

    8. Refrigerate for about an hour to let all the flavors meld together and serve

    Nutrition Facts
    Samoan Fish Salad Oka a'i
    Amount Per Serving
    Calories 238 Calories from Fat 117
    % Daily Value*
    Total Fat 13g 20%
    Saturated Fat 11g 55%
    Cholesterol 41mg 14%
    Sodium 293mg 12%
    Potassium 595mg 17%
    Total Carbohydrates 8g 3%
    Dietary Fiber 1g 4%
    Sugars 3g
    Protein 24g 48%
    Vitamin A 11.4%
    Vitamin C 28.3%
    Calcium 4.9%
    Iron 22.7%
    * Percent Daily Values are based on a 2000 calorie diet.

    Samoan Coconut Rolls Pani Popo

    By Leave a Comment

    Samoan coconut rolls called pani popo are simply to die for.  The roll is hot and soft and the sweetness from the coconut milk and sugar simply takes these babies to a heavenly place.  You are more than welcome to make the rolls from scratch but honestly you can just pick up some frozen rolls from  the freezer section of your grocery store and save yourself lots of time, which is how I made these.

    A plate full of Pani Popo Samoan coconut rolls

    Honestly I could have eaten the entire pan of these delicious Samoan coconut rolls.  The bottom line is you won’t be able to just eat one so be sure to plan accordingly.  Samoans are known to use a ton of coconut in just about all of their dishes which I absolutely love.

    According to the CIA’s world Factbook, over half the Samoan population is obese.  This is not solely caused by some genetic disposition, but a historical belief that obesity is a symbol of health, wealth and happiness.  Historically the village chiefs or (matai) were fed the most and thus obesity became a status symbol.  Let’s just say it wouldn’t take long eating these Pani Popo’s or Samoan coconut rolls.

    If you would like to learn more about this beautiful country in the South Pacific be sure to check out “Our Journey to Samoa”.  There you can also find some more delicious Samoan recipes.  Be sure to join the culinary journey around the world when you stop by, it’s free!

    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 plate full of Pani Popo Samoan coconut rolls
    5 from 1 vote
    Print

    Samoan Coconut Rolls (Pani Popo)

    A heavenly bite, fair warning you won't stop at one!

    Course Side Dish
    Cuisine Samoan
    Keyword Pani popo, Samoan Coconut rolls
    Prep Time 5 minutes
    Cook Time 30 minutes
    rising time 20 minutes
    Total Time 55 minutes
    Servings 4
    Calories 637 kcal
    Author Darlene at International Cuisine

    Ingredients

    • 12 Dinner rolls Frozen
    • 1 Can Coconut milk
    • 1/2 Cup Sugar
    • cooking spray

    Instructions

    1. Coat a baking dish 9x13 with cooking spray and arrange the dough in the pan

    2. Let thaw and rise per package instructions

    3. Preheat oven to 350 degrees

    4. In a bowl mix together the sugar with the coconut milk and pour over the risen rolls

    5. Bake for 30 minutes or until golden brown

    6. Let cool if you can stand to wait and serve warm.

    Nutrition Facts
    Samoan Coconut Rolls (Pani Popo)
    Amount Per Serving
    Calories 637 Calories from Fat 252
    % Daily Value*
    Total Fat 28g 43%
    Saturated Fat 20g 100%
    Sodium 689mg 29%
    Potassium 358mg 10%
    Total Carbohydrates 87g 29%
    Dietary Fiber 5g 20%
    Sugars 27g
    Protein 13g 26%
    Vitamin C 1.2%
    Calcium 24.4%
    Iron 43%
    * Percent Daily Values are based on a 2000 calorie diet.

    Samoan Chicken (Moa Fa’Asaina)

    By Leave a Comment

    Samoan chicken is called Moa Fa’Asaina.  This easy to make dish will become one of your favorites.  In Samoa they cook in an uma, an earth oven.  It can be easily replicated in a dutch oven which is how I made this Samoan chicken. It was served over a simple coconut rice which I also highly recommend.

    A plate of Samoan chicken over coconut rice

    The deep flavor comes from a dark soy sauce, onion and  garlic with a hint of vinegar.  The result is a tender juicy bite that will leave you wanting more.  The coconut rice is just plain steamed rice with bit of coconut milk, so easy and flavorful.

    There are many legends about how Samoa got its name.  Interestingly, moa means chicken in the Samoan language however I do not believe that the name Samoa has anything to do with chickens.  If you would like to learn more about the islands of Samoa be sure to check out “Our Journey to Samoa” there you will also find more delicious and authentic Samoan recipes.  Be sure to join the culinary journey around the world when you stop by, it’s free! That way, you won’t miss a thing.

    Have you ever been to Samoa? If so, I would love to hear about what your favorite food was.  Be sure to leave me a comment below.  Also I would love it if you make this chicken to leave me a comment as well, I hope you enjoy it!

    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 plate of Samoan chicken over coconut rice
    5 from 1 vote
    Print

    Samoan Chicken Moa Fa'Asaina

    A super delicious chicken recipe from Samoa

    Course Main Dish
    Cuisine Samoan
    Keyword Samoan Chicken
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Servings 4
    Calories 575 kcal
    Author Darlene at International Cuisine

    Ingredients

    Ingredients

      For the chicken

      • 2 pounds chicken pieces with skin on and bones I used drumsticks and thighs
      • 1 cup dark soy sauce
      • ½ cup apple cider vinegar
      • 1 onion sliced
      • 4 cloves garlic peeled and diced
      • 1 tablespoon ginger peeled and minced
      • salt and pepper to taste
      • 2 Tablespoons tapioca starch
      • 2 Green onions chopped to garnish
      • 1 Tablespoon sesame seeds roasted to garnish

      For the rice

      • 2 cups cooked white rice
      • 1 cup coconut milk
      • pinch salt

      Instructions

      Instructions

        For the chicken

        1. Season the chicken well with salt and pepper
        2. Brown the chicken on all sides in a large dutch oven.
        3. Remove the chicken to a plate and drain all but a tablespoon or so of grease from the dutch oven.
        4. Saute the onions and garlic and ginger in the dutch oven, scraping up any bits from the chicken.
        5. Return the chicken to the pan and add the soy sauce and vinegar, then add enough water to cover the chicken.
        6. Continue to cook for another 20 minutes or so or until the chicken is cooked through.
        7. Remove the chicken from the pan.

        To thicken the sauce,

        1. Take 2 Tablespoons of tapioca starch in a bowl with just a touch of cold water to form a thick paste, Whisk this into the sauce.
        2. Reduce the heat as the sauce begins to thicken and return the chicken to the sauce.

        For the rice

        1. Into the warm cooked rice, add the coconut milk and a pinch of salt. You should have enough to cover the rice. Allow the rice absorb the coconut milk.

        2. Put a scoop of rice in a bowl then top with a couple pieces of chicken and sauce

        3. Garnish with onions and sesame seed, Serve warm

        Nutrition Facts
        Samoan Chicken Moa Fa'Asaina
        Amount Per Serving
        Calories 575 Calories from Fat 306
        % Daily Value*
        Total Fat 34g 52%
        Saturated Fat 17g 85%
        Cholesterol 120mg 40%
        Sodium 3361mg 140%
        Potassium 637mg 18%
        Total Carbohydrates 36g 12%
        Dietary Fiber 2g 8%
        Sugars 3g
        Protein 32g 64%
        Vitamin A 3.6%
        Vitamin C 6%
        Calcium 7.7%
        Iron 27.2%
        * Percent Daily Values are based on a 2000 calorie diet.

         

        Samoan Poi (Mashed Bananas with Coconut Cream)

        By Leave a Comment

        Samoan Poi is not the same type of poi you think of having at a Hawaiian luau. This Samoan poi is made of ripe bananas that are simply mashed and mixed together with coconut cream or milk. Add in a little sugar and some vanilla and you have a refreshing dessert to enjoy on a hot day.

        The Samoan poi recipe is popular on many South Pacific islands. After all bananas and coconuts are staple ingredients on all those islands.   A traditional and lovely dessert.

        Kiribati Samoan poiDid you know that tattooing is part of Samoan culture.  Samoans were among the earliest tattoo artists and considered to be the best in the world.  A traditional waist to knee tattoo in Samoa is a rite of passage for men. If you would like to learn more about this little country be sure to check out “Our Journey to Samoa”. There  you will also find more authentic recipes and be sure to join the culinary journey around the world, it’s free!

        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!

        Kiribati Samoan poi
        5 from 1 vote
        Print

        Samoan Poi

        A delicious dessert recipe using staple island ingredients.4

        Course Dessert
        Cuisine Samoan
        Keyword samoan Poi
        Prep Time 5 minutes
        Total Time 5 minutes
        Servings 4
        Calories 214 kcal
        Author Darlene at International Cuisine

        Ingredients

        • 4 bananas
        • 1/2 cup coconut cream or milk
        • 2 teaspoons sugar or more or less to taste
        • 1/2 teaspoon vanilla
        • 1/2 lemon or lime Zest of

        Instructions

        1. Peel the ripe bananas and then mash them with a fork in a bowl.
        2. Add in the rest of the ingredients. If you would like it creamier you can put in a blender as well.
        3. Serve immediately
        Nutrition Facts
        Samoan Poi
        Amount Per Serving
        Calories 214 Calories from Fat 99
        % Daily Value*
        Total Fat 11g 17%
        Saturated Fat 9g 45%
        Sodium 2mg 0%
        Potassium 520mg 15%
        Total Carbohydrates 31g 10%
        Dietary Fiber 4g 16%
        Sugars 17g
        Protein 2g 4%
        Vitamin A 1.5%
        Vitamin C 14.6%
        Calcium 0.9%
        Iron 5.5%
        * Percent Daily Values are based on a 2000 calorie diet.

         

        Caribbean Octopus Appetizer

        By

        This Caribbean Octopus appetizer is one of my favorite foods.  It has texture and wonderful flavor.  I had not had octopus in the form of carpaccio however in this recipe it is not raw.  The octopus is cooked and cooled and sliced thinly to look like thin slices of carpaccio.  I can find thin slices of octopus in my local Latin market that is already cooked and is what I used for this recipe.  If you would like to make the octopus from scratch be sure to see my recipe from Portugal which explains how to use the scare technique for a perfectly cooked octopus.  This Caribbean octopus appetizer calls for a mango salsa which will transport you right to the exotic island flavors of the Saints.

        a plate of octopus carpaccio topped with mango salsaOctopus is abundant in the warm Caribbean Sea and are masters of disguise.  Mangoes are also plentiful on the islands.  They even hold a Mango Madness festival on the island of St. Lucia.  You will simply fall in love with this Caribbean octopus appetizer, it is perfect on a warm summer day.  Why not serve it with a rum punch for a truly authentic island experience.

        A couple of notes, you can substitute a jalapeno or serrano if the scotch bonnet is too hot for your taste buds.  Also you can make this ahead. It keeps well in the refrigerator for a couple of days.

        Did you know that St. Lucia is the only country in the world to be named after a woman?  If you would like to learn more about these beautiful Caribbean Islands be sure to check out “Our Journey to the Saints” as well as get other authentic island recipes.

        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 plate of octopus carpaccio topped with mango salsa
        5 from 2 votes
        Print

        Caribbean Octopus Appetizer with Mango Salsa

        This super easy to make octopus appetizer with quickly transport your taste buds to the exotic Caribbean islands.  You will love it!

        Course Appetizer
        Cuisine Caribbean
        Prep Time 15 minutes
        Total Time 15 minutes
        Servings 4
        Calories 278 kcal
        Author Darlene at International Cuisine

        Ingredients

        • 1 lb Octopus tentacles Cooked and sliced thinly
        • 1/4 cup Extra virgin olive oil
        • 1 Lime Juice of

        For the Mango Salsa

        • 2 Mangoes peeled, seeded and diced
        • 1/2 Red onion peeled and diced
        • 1 scotch bonnet pepper seeded and minced
        • 1 Tablespoon Cilantro minced
        • 1 Lime freshly squeezed
        • 1/4 teaspoon salt to taste

        Instructions

        1. On a platter or individual plates arrange the sliced octopus tentacles in a circle.

        2. Squeeze over the juice of a lime and drizzle over the olive oil

        3. In a bowl, mix together the mango salsa ingredients and combine well.

        4. Spoon over the circles of the octopus tentacles and serve with any left over mango salsa. 

        Nutrition Facts
        Caribbean Octopus Appetizer with Mango Salsa
        Amount Per Serving
        Calories 278 Calories from Fat 135
        % Daily Value*
        Total Fat 15g 23%
        Saturated Fat 2g 10%
        Cholesterol 54mg 18%
        Sodium 408mg 17%
        Potassium 589mg 17%
        Total Carbohydrates 19g 6%
        Dietary Fiber 2g 8%
        Sugars 12g
        Protein 18g 36%
        Vitamin A 21.7%
        Vitamin C 60.7%
        Calcium 8.3%
        Iron 35.7%
        * Percent Daily Values are based on a 2000 calorie diet.

        Join the Journey It’s Free! Sign up for a culinary and cultural adventure delivered right to your inbox every week First Name E-Mail Address