Recipes Archives - International Cuisine

Grilled Oysters A Sierra Leone Specialty

October 17, 2019 By Darlene at International Cuisine Leave a Comment

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

5 from 2 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

Keyword Grilled Oysters

Prep Time 5 minutes

Cook Time 6 minutes

Total Time 11 minutes

Servings 4

Calories 12 kcal

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 Facts

Grilled Oysters Sierra Leone Style

Amount Per Serving

Calories 12 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Cholesterol 2mg1%

Sodium 4mg0%

Potassium 34mg1%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 17IU0%

Vitamin C 10mg12%

Calcium 11mg1%

Iron 1mg6%

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

Cassava Leaf Stew with Rice from Sierra Leone

October 17, 2019 By Darlene at International Cuisine Leave a Comment

Cassava leaf stew goes by several different names like saka saka, pondu, palava and mpondu. It is always served over steamed rice and is considered to be the national dish of Sierra Leone. Cassava leaf stew is also extremely popular in other West African countries as well.

This version is made with beef and smoked fish but there are numerous versions with chicken and just fish and completely vegetarian. I loved this recipe as it was well rounded and a delight for the palate. It is also very filling. It has eggplant in it as well. I used my vitamix blender to make this recipe, easy-peasy. In Sierra Leone they would use a mortar and pestle called a mata wodo.

Rice is a staple ingredient in Sierra Leone and they have a saying “if you haven’t eaten rice today, you haven’t eaten”. It just proves how important it is in the cuisine. This dish along with other stews are typically served on a large platter and served communally. After a hand washing, you would sit down and using only your right hand make a ball with the rice and make an indentation with your thumb. This basically turns the rice into a spoon to sop up the delicious cassava leaf stew.

Cassava leaf may be difficult to find, I found it in my local Asian store in the freezer section it should be minced or ground. Here is an amazon link if you would like to try the real thing. You could substitute spinach however it is really nothing like the real thing.

If you would like to learn more about Sierra Leone be sure to check out “Our Journey to Sierra Leone”. There you will also find more authentic Sierra Leone recipes like ginger beer and grilled oysters.

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 platter of cassava leaf stew over rice.

5 from 2 votes

Cassava Leaf Stew/Sauce a recipe from Sierra Leone

Cassava leaf stew is considered to be the national dish of Sierra Leone

Course Main Dish

Cuisine Sierra Leone

Keyword Cassava Leaf Stew

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 8

Calories 429 kcal

Author Darlene at International Cuisine

Ingredients

1 lb. beef boneless cut into bite sized cubes
1 Tablespoon oil
2 onions peeled and roughly chopped divided
2 stock cubes divided Maggi
3 cups of water divided
2 medium eggplants peeled and roughly chopped
3 Tablespoons dried smoked fish flakes or 3 tbsp crayfish powder
Scotch bonnet or other chilli to your heat tolerance
5 Tablespoon peanut butter smooth
3/4 cup palm oil
1 lb. pounded cassava leaves
salt and pepper to taste

Instructions

Add the beef, 1 Tablespoon of onion, a quarter of the maggi stock cube, oil, 1/3 cup of water and a pinch of salt to a pot, mix well, bring to the boil and reduce to a simmer for about 25 mins until the beef is cooked through.
Reserve both the beef and the cooking liquid.
While the beef is cooking add the eggplant, the remaining onion, fish flakes, chili and 2/3 cups of water into a high-powered blender and blend into a puree.
Transfer the puree into a pot, add the remaining maggi stock cubes and water, peanut butter, and palm oil.
Mix well and over high heat bring to the boil and then reduce to a simmer for 30 mins stirring occasionally.
Then stir in the cassava leaves, and beef liquid, bring the boil and simmer for about 30 mins.
10 mins before the cassava leaves are done add in the beef, season well with any needed salt and pepper and cook till done.
Serve over steaming rice.

Nutrition Facts

Cassava Leaf Stew/Sauce a recipe from Sierra Leone

Amount Per Serving

Calories 429 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 14g88%

Cholesterol 35mg12%

Sodium 402mg17%

Potassium 911mg26%

Carbohydrates 16g5%

Fiber 6g25%

Sugar 7g8%

Protein 18g36%

Vitamin A 6675IU134%

Vitamin C 32mg39%

Calcium 97mg10%

Iron 3mg17%

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

Ginger Cake from Sierra Leone

October 17, 2019 By Darlene at International Cuisine Leave a Comment

Ginger Cake is common street food in Sierra Leone typically enjoyed as a snack. We had it as dessert for our International cuisine meal and it was excellent. Ginger is a common ingredient in Sierra Leone often grown in their subsistence gardens. This recipe calls for fresh and ground ginger.

Ginger cake is just one of the street cakes you will find in Sierra Leone. There are many sweet cakes that are popular like banana fritters, benni cakes which are made with sesame seeds, or ground nut cakes. There is one that is called king or kill driver. The story goes that it is so sweet and heavy that if a driver eats it they will fall into a sugar coma and crash the car.

You will find these street vendors carrying the cakes in plastic tubs on their heads.

Did you know that Sierra Leone was originally established to be a safe haven for freed slaves? This is why it’s capital city is called Freeport.

If you would like more authentic recipes from Sierra Leone to enjoy your ginger cake 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 beer to wash it down. You will also learn a bit about this West African country.

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 ginger cake topped with confectioners sugar cooling on a baking rack

5 from 2 votes

Ginger Cake from Sierra Leone

A delicious cake recipe that is often enjoyed as a street food there.

Course Dessert

Cuisine Sierra Leone

Keyword Ginger Cake

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 8

Calories 602 kcal

Author Darlene at International Cuisine

Ingredients

2 1/2 cups flour all-purpose
2 Tablespoons ginger root grated
2 sticks unsalted butter
3 large eggs
1 cup whole milk
1 cup white sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 Tablespoons confectioners sugar

Instructions

Grease and flour two bread loaf pans.
Preheat oven to 350 degrees Fahrenheit
In large bowl hand mix flour, baking powder, ground ginger, cinnamon and salt.
In another large bowl, cream butter and sugars until light and fluffy with a mixer.
Add in eggs, one at time, the grated ginger root and vanilla into the butter mixture.
Add the milk, mix in the flour mixture until incorporated.
Pour 1/2 the batter into a prepared pan and repeat with the other half.
Bake 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let cool in pan for 10 minutes, and then turn out onto a serving plate.
Dust with confectioners' sugar before serving

Nutrition Facts

Ginger Cake from Sierra Leone

Amount Per Serving

Calories 602 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 16g100%

Cholesterol 125mg42%

Sodium 394mg17%

Potassium 263mg8%

Carbohydrates 87g29%

Fiber 1g4%

Sugar 55g61%

Protein 7g14%

Vitamin A 844IU17%

Calcium 125mg13%

Iron 2mg11%

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

Ginger Beer A recipe from Sierra Leone

October 17, 2019 By Darlene at International Cuisine Leave a Comment

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.

5 from 2 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 8

Calories 95 kcal

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 Facts

Ginger Beer from Sierra Leone

Amount Per Serving

Calories 95 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 15mg1%

Potassium 105mg3%

Carbohydrates 24g8%

Fiber 1g4%

Sugar 19g21%

Protein 1g2%

Vitamin A 8IU0%

Vitamin C 6mg7%

Calcium 16mg2%

Iron 1mg6%

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

Molouk (A crispy fried spiced snack from the Seychelles)

September 26, 2019 By Darlene at International Cuisine Leave a Comment

Molouk is a crispy fried spiced up snack from the Seychelles. It is very similar to the Indian treat called murruku. Imagine sitting at a bar on a pristine white sand beach at a resort and you will find these addicting snacks served like you would find peanuts or chips.

Molouk are spiced up with cumin, cinnamon and hot chili powder. You can make them as spicy as you like. The dough which also calls for rice flour and gram flour is then pressed through a noodle maker and the if you don’t have one you can pick one up here. The dough is then dropped into hot oil and fried until crispy. They are best enjoyed hot out of the fryer.

Did you know that the staple food is curry and rice in the Seychelles? Coconut milk and spice is often used in the curry along with seafood, which is obviously abundant in the island nation. Molouk along with the curries are a reflection of the history of the islands. A creole dish indeed. If you would like to learn more about this beautiful country be sure to check out “Our Journey to the Seychelles”.

If you enjoy this molouk recipe, you will also find more authentic recipes like daube de banana and octopus curry you are sure to love.

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 shells filled with the crispy fried treat called molouk

5 from 1 vote

Molouk (A spicy fried treat from the Seychelles)

Molouk is a lovely snack to enjoy as you would peanuts or chips with a drink.

Course Appetizer

Cuisine Seychellois

Keyword molouk

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4

Calories 387 kcal

Author Darlene at International Cuisine

Ingredients

1 cup gram flour
1 cup rice flour
1 Tbsp butter, unsalted
1 tsp salt
1 tsp cumin seeds
1 tsp cumin, ground
1 tsp chili powder, hot
3 Tbsp oil hot
2/3 cup water
1 cup oil for frying

Instructions

Mix all the ingredients together in a bowl until you get a smooth dough
Heat the oil for frying in a pan or deep fryer to medium high
Put the dough in your noodle press and make small pieces (see picture)
Fry on both sides until crispy
remove with slotted spoon and drain on a paper towel to remove excess oil.
Serve warm

Nutrition Facts

Molouk (A spicy fried treat from the Seychelles)

Amount Per Serving

Calories 387 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 3g19%

Cholesterol 8mg3%

Sodium 641mg28%

Potassium 316mg9%

Carbohydrates 50g17%

Fiber 4g17%

Sugar 3g3%

Protein 9g18%

Vitamin A 289IU6%

Calcium 27mg3%

Iron 2mg11%

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

Smoked Fish Salad (A delectable dish from the Seychelles)

September 26, 2019 By Darlene at International Cuisine Leave a Comment

Smoked fish salad from the Seychelles is my new favorite dish. I could eat this every day. Of course in the Seychelles so many types of fish are available. Smoking is a way of preserving fish without refrigeration and is quite common. I made this dish with some smoked marlin I had, but truly any smoked fish will work beautifully.

This smoked fish salad could easily be made into a meal for lunch or dinner, but we had it as just one course of our Seychelles International Cuisine meal. The recipe will serve four as a course or 2 as a meal.

Did you know the Seychelles is a celebrity hideaway? Many like to vacation in the iconic country and enjoy stunning private islands. Prince William and Kate Middleton, now the Duchess of Cambridge spent their honeymoon at the North Island of the Seychelles. The Seychelles used to be a British colony. If you would like to learn more about this beautiful country be sure to check out “Our Journey to the Seychelles”.

If you enjoy this smoked fish salad recipe, you will also find more authentic recipes like daube de banana and octopus curry you are sure to love.

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

Smoked Fish Salad

You will love this quick, easy and scrumptious salad from the Seychelles!

Course Salad

Cuisine Seychellois

Keyword smoked fish salad

Prep Time 10 minutes

Total Time 10 minutes

Servings 2

Calories 333 kcal

Author Darlene at International Cuisine

Ingredients

8 oz smoked fish marlin, trout, salmon, tuna etc.
1 Carrot Peeled and grated
1/2 head cabbage grated
1 red onion sliced thinly
2 cups Arugula
1 lime
2 Tablespoons olive oil
salt and pepper to taste

Instructions

On a platter put the arugula, this will be the base of the salad
In a bowl, season the grated cabbage carrots, and onion with a touch of salt and pepper.
Add in the oil
squeeze in the juice of one lime and stir, adjust as necessary to taste
Top the arugula with the cabbage, carrots and onion.
Add your shredded smoke fish on top of the cabbage
Serve with extra lime

Nutrition Facts

Smoked Fish Salad

Amount Per Serving

Calories 333 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 2g13%

Cholesterol 56mg19%

Sodium 148mg6%

Potassium 1165mg33%

Carbohydrates 25g8%

Fiber 9g38%

Sugar 12g13%

Protein 26g52%

Vitamin A 5868IU117%

Vitamin C 102mg124%

Calcium 165mg17%

Iron 2mg11%

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

Octopus Curry (A popular main dish from the Seychelles)

September 26, 2019 By Darlene at International Cuisine Leave a Comment

Octopus curry is an absolute beloved dish in the Seychelles. It truly reflects the fusion of culture that makes up the tiny island nation. Octopus curry is a creole dish. The original version comes from the Island of Praslin and is served in nearly every restaurant there. I served it over white rice but you can also make it a little fancier and serve it over saffron rice as well.

This octopus curry recipe hits all the notes to make your palate sing. If for any reason you can not find octopus, I usually find mine at my local Asian market, you could easily substitute calamari and it would be just as scrumptious.

Did you know that the largest seed in the world grows in the Seychelles? It is called coco de mer, the love nut or the sea nut and is basically a voluptuous looking double coconut. If you would like to learn more about this beautiful country be sure to check out “Our Journey to the Seychelles”.

If you enjoy this octopus curry recipe, you will also find more authentic recipes like daube de banana and smoked fish salad you are sure to love.

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

Octopus Curry

A scrumptious creole dish from the Seychelles

Course Main Dish

Cuisine Seychellois

Servings 4

Calories 615 kcal

Author Darlene at International Cuisine

Ingredients

1 octopus
4 cups coconut milk
2 eggplants peeled and cut into small cubes
3 Tablespoons saffron
1 tsp masala or to taste
4 cloves garlic minced
1 inch ginger grated finely
3 sticks cinnamon
3 Tbsp oil
Salt and pepper to taste.

Instructions

Cut the octopus into pieces put into a pot of water and boil until it is tender. To check for tenderness, insert a fork into the flesh of the octopus: cooking is complete once the fork penetrates easily. (throw in a wine cork it is believed to help with tenderness)
In a pot, heat the oil. Then add the garlic, ginger, saffron, masala, cinnamon sticks, salt and pepper. Stir together taking care to not let the garlic and ginger burn.
Add your pieces of octopus, allow to fry for another minute or two.
Pour the coconut milk over the ingredients making sure they are all covered.
Cook over low heat for 15 minutes, stirring occasionally.
Add the eggplant.
Turn gently with a wooden spoon. Allow to simmer for 5 minutes. The coconut milk should have reduced to a little less than half.
Serve hot over steaming white or saffron rice.

Nutrition Facts

Octopus Curry

Amount Per Serving

Calories 615 Calories from Fat 531

% Daily Value*

Fat 59g91%

Saturated Fat 44g275%

Cholesterol 1mg0%

Sodium 38mg2%

Potassium 1071mg31%

Carbohydrates 24g8%

Fiber 9g38%

Sugar 8g9%

Protein 7g14%

Vitamin A 53IU1%

Vitamin C 9mg11%

Calcium 93mg9%

Iron 8mg44%

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

Daube de Banana (A Seychelles Dessert)

September 26, 2019 By Darlene at International Cuisine Leave a Comment

Daube de banana is just one of many recipes using plantains or banana in the Seychelles. Bananas and Plantains are abundant on the islands there. I love this recipe because it really is representative of the Seychelles and their flavors. Vanilla, cinnamon, nutmeg and coconut milk make this daube de banana, delectable. I think you will love it.

This recipe was made with ripe plantains. I burnt mine just a tad but it did not spoil it at all, it sort of just caramelized the banana. The flavor is just perfect for a dessert that could be served for just about any occasion.

Did you know that the Seychelles is made up of 115 islands most of which are uninhabited? The Seychelles are known to be a honeymoon destination due to its pristine white sand beaches and crystal clear waters in the middle of the Indian Ocean. If you would like to learn more about the beautiful country be sure to check out “Our Journey to the Seychelles”.

If you enjoy this daube de banana recipe, you will also find more authentic recipes like Octopus Curry and smoked fish salad you are sure to love.

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

Daube de Banana

A perfect dessert recipe from the Seychelles you will love for any occasion.

Course Dessert

Cuisine Seychellois

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 4

Calories 365 kcal

Author Darlene at International Cuisine

Ingredients

1 vanilla pod split
1 tsp nutmeg ground
2 cups coconut milk
2 cinnamon sticks
2 large Plantains ripe
2 Tbsp sugar
1/2 tsp salt

Instructions

Peel the plantains, cut in half and then half again lengthwise.
Place the cinnamon sticks in the bottom of a pan. Place the cut plantains on top with the cut side up sprinkle the sugar, salt and nutmeg on top.
Add the split vanilla pod then cover with the coconut milk. Bring to a boil and cook for 10 minutes.
Reduce the heat to low and cook for another 35 minutes. Watch to make sure it doesn't burn. Arrange on a plate and serve.

Nutrition Facts

Daube de Banana

Amount Per Serving

Calories 365 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 22g138%

Sodium 309mg13%

Potassium 695mg20%

Carbohydrates 40g13%

Fiber 3g13%

Sugar 20g22%

Protein 4g8%

Vitamin A 1009IU20%

Vitamin C 18mg22%

Calcium 41mg4%

Iron 4mg22%

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

Serbian Meze (Assorted meats and cheese)

September 5, 2019 By Darlene at International Cuisine

Serbian Meze is a traditional way to start a meal. Meze means little bites or plates and is basically your typical charcuterie or Italian antipasto. Of course, you can use any cured meats and cheeses that you like for this plate. To make it really authentic serve it with a little Sljivovica (Plum Brandy) which is the national drink of Serbia, but fair warning it is potent.

What I love about Meze, is how you can easily whip this up for guests. Simply put some meat, cheese, olives and eggs on a pretty board and just like that you have a lovely Serbian Meze.

Here is a list of traditional items you could enjoy as part of your meze:

hard-boiled eggs

Prosciutto

salami

Any cured meats or sausages

Pickled vegetables like onions, peppers etc.

Olives of all varieties.

Cucumbers and Tomatoes would also be appropriate when in peak season.

Serbians like to eat things fresh and in season. Did you know that Serbia is the 2nd largest exporter of prunes, plums and raspberries? Likely the raspberries you by in the market are from Serbia!

Additionally, Serbians make many of their foods from scratch, one of the things Serbians pride themselves on is homemade fruit brandy called rakija. Each family has their own secret recipes for a special blend. Once again, tread lightly as is has a very high alcohol content. Although Serbian’s claim you won’t get a hangover from drinking it, I am not convinced.

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

Serbian Meze

A quick and easy way to put together an appetizer plate for any occasion.

Course Appetizer

Cuisine Serbian

Keyword Serbian Meze

Prep Time 10 minutes

Total Time 10 minutes

Servings 4

Calories 98 kcal

Author Darlene at International Cuisine

Ingredients

2 hard- boiled eggs
4 slices of prosciutto beef or pork
4 cornichons
4 pickled onions
8 olives
4 slices of good feta cheese

Instructions

Peel and quarter the hard boiled eggs
Roll the slices of prosciutto and top with a cornichon and a pickled onion
Arrange the slices of feta and olives along with the eggs and prosciutto on a platter. Enjoy!

Nutrition Facts

Serbian Meze

Amount Per Serving

Calories 98 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Cholesterol 99mg33%

Sodium 233mg10%

Potassium 91mg3%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 2g2%

Protein 5g10%

Vitamin A 161IU3%

Vitamin C 2mg2%

Calcium 28mg3%

Iron 1mg6%

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

Serbian Salad with cheese (Sopska Salata)

September 5, 2019 By Darlene at International Cuisine

Serbian salad called sopska salata, is a very typical salad for the entire Balkan region. This salad is light and refreshing. If you use cheese this salad is called Sopska or shopska, if you don’t it is called Srpska salata or Serbian salad.

The lightness of using sunflower oil for the dressing is nice. In Serbia this salad is typically served as a side dish, not as an appetizer. Of course, you will want to use the freshest ingredients and if they come from your own garden, even better.

Please note that I only put on a little bit of cheese for photography purposes but when making it you should pile it on. Typically you would not be able to see anything underneath the cheese when this Serbian salad is served.

Make sure to use the freshest ingredients as farm fresh is most popular in Serbia.

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

Serbian Salad

A lovely salad for any occasion, light and refreshing

Course Salad

Cuisine Serbian

Keyword Serbian Salad, Shopska Salad

Prep Time 10 minutes

Total Time 10 minutes

Servings 4

Calories 188 kcal

Author Darlene at International Cuisine

Ingredients

1 large cucumber sliced
2 large tomatoes diced
1 bell pepper sliced
2 scallions or spring onions sliced
8 Tablespoons Serbian white cheese or feta crumbled
Chives for garnish
For the Dressing:
2 Tablespoons sunflower oil
2 teaspoons white wine vinegar
Salt and Pepper to taste

Instructions

Combine all the prepared vegetables into a salad bowl
Prepare the dressing by whisking the oil, vinegar salt and pepper together.
Dress the vegetables by tossing lightly with the dressing
Top the salad with the cheese
Garnish with chives

Nutrition Facts

Serbian Salad

Amount Per Serving

Calories 188 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 6g38%

Cholesterol 30mg10%

Sodium 388mg17%

Potassium 411mg12%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 6g7%

Protein 6g12%

Vitamin A 1943IU39%

Vitamin C 54mg65%

Calcium 191mg19%

Iron 1mg6%

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