Recipes Archives - International Cuisine

Muufo (Somali Bread)

March 5, 2020 By Darlene at International Cuisine Leave a Comment

Muufo is the name of this Somali bread that is also very popular there. It is made with a fine semolina that if you can’t find it in your local grocery store you can pick some up here. Semolina is made from durum wheat however it has a texture similar to maize flour which can also be used.

Who doesn’t love bread that is crusty on the outside and soft on the inside? It is delicious, and we loved it to sop up the sauce from our Suugo recipe. Muufo is lightly flavored with fenugreek, a spice that is another hard to find ingredient that you can find here.

I cooked them on the stove in individual little cast iron skillets, and they turned out beautifully. In Somalia they would likely cook them in a clay oven.

Did you know that Somalia is known for pirates? They have the longest coastline in all of Africa. There was even a movie made about a captain that exchanged his life for those of his crew that were being held by Somali Pirates. The name of the movie is called “Captain Phillips” if you want to check it out.

If you would like to learn more about Somalia, be sure to check out “Our Journey to Somalia. There you will also find more authentic recipes to go with your muufo, like Suugo , Somali Salad

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 2 votes

Muufo (Somali Bread)

A delicious thick bread made from fine semolina

Course Bread

Cuisine Somali

Keyword muufo

Prep Time 10 minutes

Cook Time 10 minutes

Rising time 14 hours

Total Time 14 hours 20 minutes

Servings 4

Calories 459 kcal

Author Darlene at International Cuisine

Ingredients

1 cup semolina flour fine
2 Tablespoons yogurt plain
1/2 cup water warm
1 packet yeast
1 teaspoon salt
1 teaspoon fenugreek ground
1 cup flour plain
1 cup self rising flour
3 Tablespoons sugar
1 Tablespoon oil for skillets

Instructions

Mix together the semolina, yogurt, yeast, salt and fenugreek powder.
Add warm water to make a thin batter. Mix well.
Cover and put in warm spot overnight to rise
Add in the plain flour and self-rising flour along with the sugar.
Mix well and add enough water a cup or more to get a thick batter, add just a little at a time to get the right consistency. Knead for about 5 minutes.
Cover and set aside another 2 hours.
Knead again and separate batter into 4 pieces
Oil the skillets and press the dough into the skillets
Cook on medium high until golden on the bottom and flip over.
Cook until golden and enjoy hot.

Recipe Notes

If you don't have the individual size cast iron skillets, you can make a circle out of the dough about 3 inches (ca. 8 cm) each and cook in an oil skillet.

Nutrition Facts

Muufo (Somali Bread)

Amount Per Serving

Calories 459 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 1mg0%

Sodium 591mg26%

Potassium 175mg5%

Carbohydrates 88g29%

Fiber 4g17%

Sugar 10g11%

Protein 14g28%

Calcium 29mg3%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Xawaash (A Somali Spice Blend)

March 5, 2020 By Darlene at International Cuisine Leave a Comment

Xawaash is a spice blend from Somalia that is used in many of their dishes called Suugo or Saagar. It is somewhat similar to berbere from nearby Ethiopia. It is filled with the flavors of Somalia. Xawaash is pronounced “hawaaj” in Somali.

Somalia is located on the eastern peninsula of Africa known as the Horn of Africa. It has the largest coastline of all the African countries and is considered a gateway to the Middle East and Asia. Hence, they have had the pleasure of the spice trade for generations. It is no surprise that the cuisine is flavored with many of these spice treasures.

When you make your spice blend you will need to lightly dry toast some ingredients to bring out their flavors, taking care not to burn them. You will also need either a mortar and pestle or a spice grinder. A spice grinder makes quick work of it however a mortar and pestle is more authentic. Either way you will end up with a glorious and flavorful spice blend.

Did you know that Somalia has been in anarchy with no central government since the 90’s?

If you would like to learn more about Somalia, be sure to check out “Our Journey to Somalia. There you will also find more authentic recipes to go with Xawaash in like Suugo . Also, you are sure to enjoy other recipes like Somali Salad and Kac Kac

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 2 votes

Xawaash (A Somali Spice Blend)

A fragrant and flavorful spice blend from Somalia

Course Seasoning

Cuisine Somali

Keyword Xawaash

Prep Time 10 minutes

Cook Time 2 minutes

Servings 14 Tablespoons

Calories 18 kcal

Author Darlene at International Cuisine

Ingredients

3 Tablespoons Cumin Seeds
3 Tablespoons Coriander Seeds
1 Tablespoon Peppercorns
1 Tablespoon Fenugreek Seeds
2 teaspoons Cardamon Pods Green
1 teaspoon Cloves whole
2 Tablespoons sage dried
4 teaspoons Ginger dried
1 Tablespoon Turmeric
1 teaspoon nutmeg grated
1 stick cinnamon broken into pieces

Instructions

In a dry skillet over medium heat dry toast the cumin seeds, coriander seeds, fenugreek seeds, cloves, peppercorns and cardamon pods. Toast until fragrant just a couple of minutes taking care to burn them.
In a bowl, add in all the ingredients except the sage and turmeric.
Use a spice grinder or mortar and pestle to finely grind all the spices.
Pass them through a fine mesh sieve
Add in the turmeric and crumble in the sage and mix all together
Store in an airtight container it should last about 3 months or so.

Nutrition Facts

Xawaash (A Somali Spice Blend)

Amount Per Serving

Calories 18 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 4mg0%

Potassium 72mg2%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 20IU0%

Vitamin C 1mg1%

Calcium 34mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Suugo (Somali Pasta Sauce)

March 5, 2020 By Darlene at International Cuisine Leave a Comment

Suugo is what Somali’s call their pasta sauce. They of course inherited the love of pasta from the Italians who once colonized part of Somalia. This dish is called Baasta iyo Suugo, basically pasta with sauce. What is special about Somali Suugo is the use of a spice blend called Xawaash pronounced hawaaj. It adds a lovely earthiness to the sauce. I have the recipe on the site for the spice blend linked below or if you don’t want to make your own, you can purchase xawaash here.

Okay, I am sure you see that banana on the plate, strange I know. Somali’s eat banana with all sorts of unexpected foods like rice and stews. They typically take a bite of banana with what ever else they are eating in this case, suugo. It is fantastic, it completely balances the flavors of the pasta dish and sauce with just the perfect amount of sweetness. Somali’s also squeeze the juice of a lime over the dish as well. You get the picture sweet, savory, sour a perfectly balanced dish. I really loved this and I hope you do too.

It was also served with muufo, a lovely Somali bread which was perfect for sopping up the suugo. You could also serve the suugo over a mashed sweet potato if you aren’t eating pasta.

Did you know that they have a saying in Somalia that they don’t trust you if you don’t use a red onion? It’s true and so be sure to use a red one when you make suugo.

If you would like to learn more about Somalia, be sure to check out “Our Journey to Somalia. There you will also find more authentic recipes including the Xawaash you need for the Suugo. Also, you are sure to enjoy other recipes like Somali Salad and Kac Kac

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 2 votes

Suugo (Somali's Pasta Sauce)

Suugo is Somali's pasta sauce served over spaghetti and always served with a banana. It is surprisingly delicious!

Course Main Course

Cuisine Somali

Keyword suugo

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4

Calories 884 kcal

Author Darlene at International Cuisine

Ingredients

1 medium Red onion diced
1/2 Green Bell Pepper diced
2 cloves garlic minced
1/4 cup olive oil
1 lb. beef cut into small cubes
1 14 oz (0.53 kg) can Diced Tomatoes
1 Tablespoon Tomato Paste
1 Tablespoon Xawaash or to taste
1 teaspoon sugar
1 teaspoon Black pepper
1 Tablespoon Cilantro, fresh chopped
1 lime juice of
1 Banana per person
1 lb. spaghetti cooked al dente

Instructions

In a large skillet, heat olive oil over medium high heat.
Add in the onions and bell pepper, cook for about 10 minutes stirring occasionally.
Add in the minced garlic and cook until fragrant just a minute or two.
Add in cubed beef and cook until browned while stirring.
Add in the Xawaash, diced tomatoes, tomato paste and pepper. Bring to a boil and then simmer for about 30 minutes until meat is nice and tender.
While the suugo is cooking you can make your pasta according to package directions.
Add one teaspoon of sugar and stir the suugo. Adjust seasoning as necessary.
Serve over pasta, plate with a banana and squeeze lime juice over the dish. Garnish with fresh cilantro. Bon Appetit!

Nutrition Facts

Suugo (Somali's Pasta Sauce)

Amount Per Serving

Calories 884 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 11g69%

Cholesterol 81mg27%

Sodium 118mg5%

Potassium 788mg23%

Carbohydrates 99g33%

Fiber 6g25%

Sugar 10g11%

Protein 35g70%

Vitamin A 135IU3%

Vitamin C 23mg28%

Calcium 59mg6%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Somali Salad with Bizbaz (Jalapeno Dressing)

March 5, 2020 By Darlene at International Cuisine Leave a Comment

Somali Salad is your basic simple salad made with just lettuce, tomato, onion and cucumbers, but it is served with a spicy jalapeño dressing called Bizbaz or Bisbas, that is to die for! I am in love! Not only is it quick and easy to whip up and makes an excellent salad dressing, I have put it on grilled meats too and it is awesome.

I love quick and easy recipes and this Somali salad so simple and refreshing and the dressing whips up quickly in a blender. Of course you can use any fresh ingredients you have on hand but be sure to use a red onion, otherwise you may be considered untrustworthy. They have a saying about only using red onions in Somalia to that effect. Also, the dressing can be made with any kind of chili, I loved it with jalapeño but Serrano’s or others I am sure would be just as wonderful.

Did you know that there are more camels in Somalia than anywhere else in the world? About 3/5ths of the population of Somalia is nomadic and camels play an extremely important role in that lifestyle. Have you ever been on a camel?

If you would like to learn more about Somalia, be sure to check out “Our Journey to Somalia. There you will also find more authentic recipes to go with your Somali Salad, like muufo and Suugo,

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 2 votes

Somali Salad with Bizbaz Dressing (Jalapeno Dressing)

A quick and easy refreshing salad with an exceptional Jalapeño dressing. In Somali, they often end their meal with the salad course like the Italians.

Course Salad

Cuisine Somali

Keyword Bisbas, Bizbaz, Somali Salad

Prep Time 10 minutes

Total Time 10 minutes

Servings 4

Calories 210 kcal

Author Darlene at International Cuisine

Ingredients

4 cups lettuce chopped
2 small tomatoes chopped
1 small red onion chopped
1 cucumber peeled and chopped

For the Bizbaz (Jalapeño Dressing)

5 Jalapeños Stem cut off
1/2 cup ranch dressing
2 cloves garlic
1 lime or lemon juice of
1/4 teaspoon salt or to taste

Instructions

In a bowl, toss the lettuce, red onion, tomatoes and cucumber together.

For the Dressing

Put all ingredients in a blender and blend until smooth, adjust seasoning as desired
Serve the dressing on the side.

Nutrition Facts

Somali Salad with Bizbaz Dressing (Jalapeno Dressing)

Amount Per Serving

Calories 210 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 2g13%

Cholesterol 10mg3%

Sodium 491mg21%

Potassium 551mg16%

Carbohydrates 16g5%

Fiber 3g13%

Sugar 9g10%

Protein 3g6%

Vitamin A 1330IU27%

Vitamin C 97mg118%

Calcium 54mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Kac Kac (A Somali Doughnut)

March 5, 2020 By Darlene at International Cuisine Leave a Comment

Kac kac is the name of these little fried dough treasures. Sometimes they are referred to Somali Beignets. These are beloved in Somalia especially during the month of Ramadan. Somali’s anxiously await for Iftaar, the meal to break the fast, and the fragrance of cardamon scented dough is a tradition which can bring people right back home. The scent of celebration. A bite of deliciousness.

Each family has their own secret recipe for Kac kac. I found this one to be the most common. The result is a crispy on the outside and light and fluffy on the inside bite. We enjoyed it with black tea which is commonly served after a heavy meal. It was the perfect ending to our Somali meal.

Did you know that Somalia is home to frankincense and myrrh? It is common in Somalia to use a pot called Dabqaads as an incense burner to make their homes smell good. The incense is placed on hot charcoal inside the pot which burns for about 10 minutes. The fragrance lingers for hours.

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 2 votes

Kac Kac (Somali Doughnuts)

These are super quick and easy to make and very addicting!

Course Dessert

Cuisine Somali

Keyword kac kac

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4

Calories 560 kcal

Author Darlene at International Cuisine

Ingredients

2 cups flour all-purpose
1 teaspoons baking powder
1/2 cup sugar
1/2 cup melted ghee or butter
2 tablespoons warm milk
1 teaspoon cardamom powder
2 eggs
Oil for frying
confectioners sugar for dusting Optional

Instructions

Mix flour and baking powder in a bowl.
Add sugar and cardamom powder.
Pour hot melted ghee or butter onto the flour mixture. Mix well until combined.
Add the warm milk and lightly beaten eggs and knead the dough until smooth. You should be able to easily clean the bowl with dough and then you know it is done.
Roll out the dough into a circular shape to a thickness of about half an inch and cut into the desired shape.
Heat the oil.
Deep fry the kac kac until golden brown, remove from oil, place on a paper towel to drain oil.
Dust with confectioners sugar if desired.
Serve and enjoy!

Nutrition Facts

Kac Kac (Somali Doughnuts)

Amount Per Serving

Calories 560 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 15g94%

Cholesterol 140mg47%

Sodium 37mg2%

Potassium 208mg6%

Carbohydrates 74g25%

Fiber 2g8%

Sugar 26g29%

Protein 10g20%

Vitamin A 119IU2%

Calcium 73mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Taro Root Chips

February 13, 2020 By Darlene at International Cuisine

Taro root chips make a wonderful treat and taro root is a staple food on the remote islands of Tuvalu and Solomon Islands. The taro root is an interesting tuber and can be cooked several ways, it is used in many cultures and cuisines. This recipe calls for it first being boiled and then fried. The result is a delicious chip to enjoy on its own or with any type of ceviche.

Taro root has all sorts of health benefits. It is rich in fiber and other important nutrients, as a resistant starch it may help control blood sugar, due to its high fiber content, it may reduce the risk of heart disease, it even has anticancer properties. It is said that taro root is good for your gut health and can even help you lose weight. Health reasons or not, it is delicious with a little ceviche on top.

Did you know that about 5 percent of the population on the Solomon Islands have blonde hair? This has been a mystery for quite some time until a scientist discovered a blonde gene unique to the people there. As you can imagine the blonde hair is striking against the dark skin of the natives.

If you would like to learn more about the remote island nations, be sure to check out “Our Journey to Solomon Islands and Tuvalu. There you will also find more authentic recipes to go with your taro root chips, like palusami, tuna coconut curry, and coconut pudding.

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 3 votes

Taro Root Chips

A lovely chip made from taro root.

Course Appetizer

Cuisine Solomon Islands, Tuvalu

Keyword taro root chips

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Calories 376 kcal

Author Darlene at International Cuisine

Ingredients

1 lb. taro root peeled
1/2 cup oil for frying
1 clove garlic minced
salt and pepper to taste

Instructions

Peel the taro root and place in salted boiling water until just tender (take care not to overcook or it will become mushy and fall apart.)
When cool, cut into slices
heat cooking oil over medium high heat, add taro root to oil and cook until golden brown, flip over and brown other side.
Remove and sprinkle with salt, pepper and minced garlic clove.
Enjoy on its own or a scoop for some fresh ceviche.

Nutrition Facts

Taro Root Chips

Amount Per Serving

Calories 376 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 2g13%

Sodium 13mg1%

Potassium 670mg19%

Carbohydrates 30g10%

Fiber 5g21%

Sugar 1g1%

Protein 2g4%

Vitamin A 86IU2%

Vitamin C 5mg6%

Calcium 49mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Tuna Coconut Curry (A main dish from Oceania)

February 13, 2020 By Darlene at International Cuisine

This is a lovely recipe that comes from the remote islands of Oceania like, Solomon Islands and Tuvalu. Of course tuna is a common fish caught in the Pacific Ocean and this is a wonderful recipe to prepare it. It has a bit of spice and it has a wonderful sauce made with coconut milk. One can just imagine enjoying this on a palm lined pristine beach.

I love these recipes that cook up in a jiffy and in one pot, and this is one of them. Please make sure to use really fresh tuna and do not overcook it. It actually tastes amazing if slightly under cooked. You will love it. One interesting ingredient in this dish is cucumber that is cooked, it was surprisingly good although I must admit, I had never had it cooked before, have you?

Did you know that the nation of Tuvalu actually makes most of its revenue from its internet country code being .tv? It turns out that domain has become very popular with all the new streaming services. Not bad for a small country of only 11,000 people.

If you would like to learn more about the remote island nations, be sure to check out “Our Journey to Solomon Islands and Tuvalu. There you will also find more authentic recipes to go with your tuna coconut curry like palusami, taro root chips, and coconut pudding.

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 2 votes

Tuna Coconut Curry

A quick and easy, healthful recipe that cooks up in a jiffy!

Course Main Course

Cuisine Solomon Islands, Tuvalu

Keyword tuna coconut curry

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Calories 297 kcal

Author Darlene at International Cuisine

Ingredients

3 Tablespoons coconut oil
1 medium onion chopped
1 teaspoon ginger grated
2 cloves garlic minced
2 Thai bird chili peppers
1 Tablespoon curry powder
1 14 oz. can coconut milk
4 scallions chopped
1 cucumber peeled, seeded and cut lengthwise, julienne style
4 Tablespoons soy sauce
1 lb tuna steaks, raw cut into cubes

Instructions

Heat up the coconut oil in a wok or skillet
Cook the onions over medium-high heat until translucent, about 5 minutes
Add in the ginger, garlic, red chilies and curry powder, reduce heat and cook until fragrant.
Stir in the coconut milk, green onion and cucumber
Add in the soy sauce and stir to combine
Add in the tuna cubes and cook until desired preference. Do not overcook.
Serve with coconut rice, or regular steamed rice.

Nutrition Facts

Tuna Coconut Curry

Amount Per Serving

Calories 297 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 11g69%

Cholesterol 43mg14%

Sodium 1055mg46%

Potassium 522mg15%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 3g3%

Protein 30g60%

Vitamin A 2682IU54%

Vitamin C 11mg13%

Calcium 48mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Palusami (A corned beef, taro root leaves and coconut dish)

February 13, 2020 By Darlene at International Cuisine

Palusami is a beloved dish all over Oceania. It is typically made with canned corned beef aka Spam. It seems like an odd dish for island nations but when you think about it, they eat fish all the time so a little canned beef is a welcome ingredient. This dish is also typically made with taro root leaves however they can be a bit tricky to find here in the states. You may find them at your Asian grocer however if you can’t find them, spinach is a lovely substitute. Honestly, I was totally skeptical about this dish but it turned out delicious. You really should try it!

Okay, I realize that this is not the most appetizing dish I have made but it truly has lovely flavor. It is easy to make and if you know anyone from remote nations like Tuvalu or Solomon Islands or other Oceania nations, they will flip if you make this for them.

Did you know that many of these remote island nations have to import nearly all of their food. On Tuvalu for example they only have coral atolls so things are very hard to grow in that saline environment. They of course have an abundance of fish and seafood. I remember when we were in Christmas Island, we thought we were doing the people a favor by giving them all the fish we caught on the only deep sea vessel they had on the island. When we left we noticed a bunch of ice chests lined up to go on the plane. It turns out they wanted to sell the fish to the market in Hawaii and get the cash to buy some meat, lol!

If you would like to learn more about the remote island nations, be sure to check out “Our Journey to Solomon Islands and Tuvalu. There, you will also find more authentic recipes to go with your Palusami, like taro root chips, tuna coconut curry and coconut pudding.

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 3 votes

Palusami (A corned beef, taro root leaves and coconut dish )

A wonderful use of canned corned beef, a surprisingly yummy dish.

Course Side Dish

Cuisine Solomon Islands, Tuvalu

Keyword palusami

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 4

Calories 108 kcal

Author Darlene at International Cuisine

Ingredients

1 12 oz (0.45 kg) can Corned beef
1/2 bunch Taro leaves or spinach chopped
1 small Yellow onion chopped finely
2 cloves Garlic minced
2 Tablespoons Soy Sauce
3/4 cup Coconut Milk divided

Instructions

Preheat oven to 350 degrees.
In a large saucepan over medium heat, sauté your onions, stirring constantly until translucent.
Add the minced garlic to the onions and stir for another minute.
Turn the heat up to medium high and add the corned beef and soy sauce. Use a fork to shred the corned beef. Cook stirring occasionally until a bit browned but not burnt.
Add in the half of the coconut milk and bring to a simmer.
Grease a casserole dish and put down half of the chopped spinach, spoon in the corned beef mixture and then add the rest of the chopped spinach on top. Pour over the remaining coconut milk, add a little salt and pepper to taste.
Cover the casserole dish tightly with foil and bake for 45 minutes.
Serve with rice.

Nutrition Facts

Palusami (A corned beef, taro root leaves and coconut dish )

Amount Per Serving

Calories 108 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 8g50%

Cholesterol 1mg0%

Sodium 546mg24%

Potassium 375mg11%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 3985IU80%

Vitamin C 14mg17%

Calcium 56mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Coconut Pudding ( A Dessert from Solomon Islands and Tuvalu)

February 13, 2020 By Darlene at International Cuisine

Coconut pudding is a super quick and easy recipe to make. I actually think it is more like a jello than a pudding. It is very tasty and would be perfect for hot summer day on the beach. I served it in a coconut shell for a unique presentation.

Coconuts are abundant on both of these island nations, Solomon Islands and Tuvalu. You can of course make the coconut pudding using fresh coconut milk which would be most authentic or you can also make it with canned coconut milk. Sometimes opening a coconut can be a bit intimidating but the truth is if you use a corkscrew and poke one of the eyes you can remove the water. Then you can give the coconut a good whack with the back side of sturdy clever and it will crack right open. If you want to remove the flesh of the coconut this tool comes in very handy.

Did you know that Tuvalu is the least visited country in the world? It is quite remote and may be one of the first to go under the sea due to climate change. If you would like to learn more about these countries be sure to check out “Our Journey to Solomon Islands and Tuvalu”

If you are looking for more authentic Oceania recipes be sure to check out my other recipes Taro Root Chips, Palusami, and Tuna Coconut Curry.

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 3 votes

Coconut Pudding (A Sweet Island Dessert)

This is a super quick and easy recipe that would be perfect for a warm summer day on the beach

Course Dessert

Cuisine Solomon Islands, Tuvalu

Keyword Coconut Pudding

Prep Time 5 minutes

Cook Time 7 minutes

refrigeration time 1 hour

Total Time 1 hour 12 minutes

Servings 4

Calories 255 kcal

Author Darlene at International Cuisine

Ingredients

2 14 0z Cans Coconut Milk unsweetened
1/2 Cup cornstarch
1 Cup Sugar
1/4 teaspoon Salt
2 Coconuts Cut in half for serving

Instructions

In a medium size saucepan add in all the ingredients and cook over medium high heat.
Stir constantly until the sugar and cornstarch is dissolved.
Keep stirring until the mixture starts to boil, thicken and is smooth.
Remove from heat and place in a covered bowl into the refrigerator for about 1 hour until chilled.
When you are ready to serve prepare your coconuts if using as a serving vessel.
Scoop the coconut pudding into the coconuts and serve.

Nutrition Facts

Coconut Pudding (A Sweet Island Dessert)

Amount Per Serving

Calories 255 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 147mg6%

Carbohydrates 65g22%

Fiber 1g4%

Sugar 50g56%

Protein 1g2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Karst Prosciutto ( Part of a Slovenian Charcuterie Platter)

January 9, 2020 By Darlene at International Cuisine

Karst Prosciutto was designated by the European commission as a product protected by its origin. The unique geographical conditions in the southwestern part of Slovenia are the ones that transform the ham into the delicious tender ruby prosciutto.

The Karst region is famous for its cold Dora winds that cures the ham along with some salt from the Secovlje salt pans in Slovenia. To make it you need two things time and salt. They are hung on wooden hangers to dry. After 3 months of cryotherapy, the hams are placed between two wooden boards to get rid of water. They are then hung high is the ceiling to get some fresh Dora air. Overall the process takes at least 12 months sometimes longer depending on the size of the ham. The result is a true Karst prosciutto. It has a special taste and texture.

The process of making this special dried ham has been going on for centuries. Today Karst prosciutto can be found all over Slovenia and some surrounding countries. You can even find some here in the states but you will likely have to buy a whole ham which will cost between $200-$300 dollars.

When putting together the appetizer for Slovenia be sure to pair it with a soft sheep’s cheese like a farmers cheese and some slices of fresh cantaloupe for wonderful treat. In Slovenia this would typically be served with a red wine called Teran but any wine would be lovely with it.

Did you know that nearly one in nine Slovenians are beekeepers? If you would like to learn more about the country of Slovenia be sure to check out “Our Journey to Slovenia”. There you can also find more authentic Slovenian recipes like the Stephanie roast served with Roasted potatoes plus their famous dessert called potica.

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5 from 1 vote

Karst Prosciutto (part of a charcuterie platter)

Karst Prosciutto is a delicious tender dried ham from Slovenia, pair it with melon and cheese for a lovely appetizer

Course Appetizer

Cuisine Slovenian

Keyword Charcuterie platter, Karst Prosciutto

Prep Time 10 minutes

Total Time 10 minutes

Servings 4

Calories 421 kcal

Author Darlene at International Cuisine

Ingredients

8 ozs Karst Prosciutto
1/2 Cantaloupe Sliced thinly
1/2 lb Sheep's cheese
8 Olives

Instructions

Arrange all the ingredients on a board
Serve with wine

Nutrition Facts

Karst Prosciutto (part of a charcuterie platter)

Amount Per Serving

Calories 421 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 16g100%

Cholesterol 64mg21%

Sodium 720mg31%

Potassium 311mg9%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 6g7%

Protein 18g36%

Vitamin A 2972IU59%

Vitamin C 25mg30%

Calcium 93mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.