Recipes Archives - International Cuisine

Sudanese Eggplant Dip (Salata Aswad be Zabadi)

July 2, 2020 By Darlene at International Cuisine

Sudanese eggplant dip is called salata aswad be zabadi. It is a wonderful little dip that makes a lovely appetizer. It has an odd pairing of ingredients with tomatoes, peanut butter, eggplant and lemon juice among other things that end up blending together beautifully. The dip gets its creaminess from yogurt. Actually, these ingredients and flavors are quite common in African cuisine.

Sudanese eggplant dip would typically be served with flat bread called kisra. I actually tried to make the fermented sorghum bread, but the recipes I tried, failed. I ended up using naan bread and it was delicious.

You should eat this dish using bread to scoop up the dip, using only your right hand which would be customary in both countries. Actually, they would typically offer a handwashing prior to the meal.

Did you know that in Sudan there is a group of almost 200 ancient pyramids? They are called the Meroe pyramids, after the Meroitic Kingdom that reigned over the area for over 900 years. Built over 200 years age, they are a UNESCO World Heritage Site.

If you would like to learn more be sure to check out “Our Journey to Sudan and South Sudan”. There you will find more authentic Sudanese recipes like ful medames and Sudanese peanut macaroons.

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 3 votes

Sudanese Eggplant Dip (Salata Aswad be Zabadi)

A creamy and delicous dip that would make a lovely appetizer for any occasion.

Course Appetizer

Cuisine Sudanese

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Calories 152 kcal

Author Darlene at International Cuisine

Ingredients

2 eggplants
2 tsp tomato paste
1 Tbsp Peanut Butter
1/2 cup Yogurt
1/2 tsp Salt
1/4 tsp Black Pepper
1 clove Garlic minced
1 Lemon Juice of
1/2 Bell Pepper seeded
1 medium Tomato diced
1 Tbsp Oil for frying
1/4 cup Cilantro For garnish

Instructions

Peel and dice up the eggplants
In a skillet, heat the oil to medium high heat and add the diced eggplant.
Stir occasionally and cook until epplant softens about 20 minutes
In a bowl, mix together the tomato paste, yogurt, peanut butter and salt.
Add in the lemon juice and combine well
Gently stir in the green bell pepper and tomatoes, add in the garlic, black pepper and eggplant.
Garnish with cilantro and serve with some flat bread.

Nutrition Facts

Sudanese Eggplant Dip (Salata Aswad be Zabadi)

Amount Per Serving

Calories 152 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Cholesterol 4mg1%

Sodium 355mg15%

Potassium 770mg22%

Carbohydrates 21g7%

Fiber 9g38%

Sugar 12g13%

Protein 5g10%

Vitamin A 918IU18%

Vitamin C 44mg53%

Calcium 68mg7%

Iron 1mg6%

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

Ful Medames (Sudanese Fava Beans)

July 2, 2020 By Darlene at International Cuisine

Ful Medames is a beloved dish in both Sudan and South Sudan. Some consider ful medames to be the national dish. It is a delicious vegetarian dish made typically with fava beans although sometimes, other types of beans are used. What makes the dish so delicious is the accompaniments that are served with it.

Of course, you can choose whatever toppings you like we enjoyed tomatoes, arugula, feta, red onions, hard-boiled eggs and the hot sauce called shata. It is also topped with a bit of sesame oil which I particularly loved. The dish is eaten with a flat bread, simply scoop it up with your right hand and enjoy!

Ful Medames is very popular in Egypt as well so not sure where it originated. Egypt colonized Sudan along with Britain so it wouldn’t surprise me in the least if their favorite dish came from that period of time, although the dish is said to date back to the pharaohs.

On a sad note, both Sudan and South Sudan suffer from food insecurity and poverty. The very poor call the water that beans are cooked in Bush, after President George Bush of the United States. It is due to President Bush cutting aid to Sudan in 1990 after Sudan supported Saddam Hussein in the Gulf War. They simply sop up the bean water with a piece of bread and onion. For many, this may be the only meal that would have in a day.

If you would like to learn more be sure to check out “Our Journey to Sudan and South Sudan”. There you will find more authentic Sudanese recipes like Sudanese eggplant dip and Sudanese peanut macaroons.

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

Ful Medames (Sudanese Fava Beans)

A delicious vegetarian recipe dating back to the Pharohs

Course Main Course

Cuisine Egyptian, Sudanese

Prep Time 15 minutes

Cook Time 2 hours

soaking time 8 hours

Total Time 10 hours 15 minutes

Servings 8

Calories 155 kcal

Author Darlene at International Cuisine

Ingredients

2 cups Fava Bean Dry
2 tsp salt or to taste
2 tsp cumin or to taste
2 medium tomatoes diced
1 medium red onion diced
1/2 cup feta cheese crumbled
1 cup Arugula baby
4 large hard-boiled eggs optional
2 Tbsp Sesame oil

Instructions

Soak the dry fava beans in water for at least 8 hours or overnight. Drain
In a large pot, add in the soaked fava beans and cover with water.
Bring to a boil, then reduce to simmer, and cook for about 2 hours or until the beans are soft
Put your fava beans into a bowl along with some broth.
Mash the beans using a potato masher or you could use a coke bottle like they do in Sudan.
Add in the salt and cumin to taste.
Put the beans in your serving bowl and top with some of the tomatoes, cheese, arugula, and onions, top with sesame oil and serve with some warm flat bread.
You can serve the left over toppings so people can add more of what they like including the hard-boiled eggs if using. We also served it with Sudanese shata, a hot sauce.

Nutrition Facts

Ful Medames (Sudanese Fava Beans)

Amount Per Serving

Calories 155 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 102mg34%

Sodium 723mg31%

Potassium 262mg7%

Carbohydrates 12g4%

Fiber 3g13%

Sugar 3g3%

Protein 8g16%

Vitamin A 498IU10%

Vitamin C 6mg7%

Calcium 89mg9%

Iron 1mg6%

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

Sudanese Shata (A popular hot sauce)

July 2, 2020 By Darlene at International Cuisine

Sudanese shata is a popular hot sauce that is used on many dishes in Sudan and South Sudan to spice things up a bit. We used it on ful medames which is a delicious fava bean vegetarian dish that is considered to be the national dish. The ful medames is served with several accompaniments and the Sudanese shata was that we really enjoyed.

This Sudanese shata hot sauce is made with spicy red pepper flakes, lemon juice, garlic with a bit of salt and pepper. A quick and easy sauce to put together. It certainly would be good on all sorts of dishes that need a bit of zip to liven them up with practically no calories.

Did you know that South Sudan is the newest country in the world? They received their Independence in July 2011 after years of civil war. Both Sudan and South Sudan have very impoverished people and have much work to do for peace in both nations. Sudan prior to the split was the largest country in Africa and since the split is the 3rd largest. We pray for the people of both nations.

If you would like to learn more be sure to check out “Our Journey to Sudan and South Sudan”. There you will find more authentic Sudanese recipes like Sudanese eggplant dip , ful Medames, and Sudanese peanut macaroons.

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

Sudanese Shata (A popular hot sauce)

A super quick and easy hot sauce that would be perfect to liven up just about any dish.

Course Sauce

Cuisine Sudanese

Prep Time 5 minutes

Total Time 5 minutes

Servings 8

Calories 17 kcal

Author Darlene at International Cuisine

Ingredients

1 cup Lemon Juice
3 cloves Garlic minced
3 Tbsp Crushed Red Pepper hot
1 tsp Black Pepper
1 tsp salt

Instructions

In a bowl, combine all the ingredients and blend or whisk together.
Serve in a containter so it can easily be poured on the dish.

Nutrition Facts

Sudanese Shata (A popular hot sauce)

Amount Per Serving

Calories 17 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 340mg15%

Potassium 94mg3%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 890IU18%

Vitamin C 12mg15%

Calcium 14mg1%

Iron 1mg6%

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

Sudanese Peanut Macaroons (Ful Sudani)

July 2, 2020 By Darlene at International Cuisine

Sudanese peanut macaroons are called ful Sudani. They are really quick and easy to make. We enjoyed them alongside Sudanese cinnamon tea. Peanuts are a staple ingredient in both Sudan and South Sudan. Did you know that peanuts are not a nut but actually a legume? Many people are surprised by that fact. They are called ground nuts in Sudan.

These little light bites are more like a peanut meringue than a macaroon you may be familiar with from France. We loved them!

Sudan used to be one of the world’s top exporters of peanuts but its ranking has fallen in recent years, Traditional small-scale farming in Sudan’s western states produces 70% of the country’s groundnut supply. Since peanuts depend on rainfall to survive, devastating droughts in these regions have significantly affected the farmers abilities to produce high yields.

The government has high hopes for a new variety of peanut that has been developed that supposedly is more drought resistant with higher yields it is called Tafra-1. We can only hope that this works as 70 percent of the labor force works in agriculture and the groundnuts are a source of protein in Sudanese cuisine.

If you would like to learn more be sure to check out “Our Journey to Sudan and South Sudan”. There you will find more authentic Sudanese recipes like Sudanese eggplant dip and ful Medames.

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

Sudanese Peanut Macaroons (Ful Sudani)

A wonderful quick and easy recipe from Sudan.

Course Dessert

Cuisine Sudanese

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 24 cookies

Calories 91 kcal

Author Darlene at International Cuisine

Ingredients

2 cups Peanuts roasted and unsalted
3 large egg whites
1/8 tsp salt
1 cup powdered sugar
1 tsp vanilla extract

Instructions

Preheat the oven to 325 F
Grind the unsalted, roasted peanuts to small bits reaching a grainy texture but not a powder. Set aside.
In a bowl beat the egg whites with the salt until stiff
Add in the powder sugar a little at a time using a low speed until fully incorporated.
Add in the vanilla extract and the peanuts, stir to combine
Place parchment paper on a backing sheet and place about 1 tablespoon size spoonfuls of the dough, leaving a room between each one.
Bake for 15 minutes, watch closely, they should be lightly colored but not browned.

Nutrition Facts

Sudanese Peanut Macaroons (Ful Sudani)

Amount Per Serving

Calories 91 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Sodium 22mg1%

Potassium 97mg3%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 5g6%

Protein 4g8%

Calcium 13mg1%

Iron 1mg6%

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

5 from 1 vote

Sudanese Peanut Macaroons (Ful Sudani)

A wonderful quick and easy recipe from Sudan.

Course Dessert

Cuisine Sudanese

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 24 cookies

Calories 91 kcal

Author Darlene at International Cuisine

Ingredients

2 cups Peanuts roasted and unsalted
3 large egg whites
1/8 tsp salt
1 cup powdered sugar
1 tsp vanilla extract

Instructions

Preheat the oven to 325 F
Grind the unsalted, roasted peanuts to small bits reaching a grainy texture but not a powder. Set aside.
In a bowl beat the egg whites with the salt until stiff
Add in the powder sugar a little at a time using a low speed until fully incorporated.
Add in the vanilla extract and the peanuts, stir to combine
Place parchment paper on a backing sheet and place about 1 tablespoon size spoonfuls of the dough, leaving a room between each one.
Bake for 15 minutes, watch closely, they should be lightly colored but not browned.

Nutrition Facts

Sudanese Peanut Macaroons (Ful Sudani)

Amount Per Serving

Calories 91 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Sodium 22mg1%

Potassium 97mg3%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 5g6%

Protein 4g8%

Calcium 13mg1%

Iron 1mg6%

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

Sudanese Cinnamon Tea (Shai)

July 2, 2020 By Darlene at International Cuisine

Sudanese cinnamon tea called shai, went perfectly with the little light Sudanese peanut macaroons called ful sudani. Tea and coffee and both very popular in both Sudan’s. When tea drinking does not happen in one’s home, it is very common to find tea ladies called sitashai, set up on street corners. They will quite often remain in the same spot for many hours throughout the day. Customers sit around on simple metal stools bound with colorful string, and socialize.

This tea is really easy to make, it would typically be made with a simple black tea and then steeped with the cinnamon sticks. The tea could also be flavored with mint or ginger which is also very popular and authentic. Make sure to have it with sugar, one thing is certain, no matter which flavor, they like it sweet. We enjoyed the tea with the light Sudanese peanut macaroons.

Sudan was colonized by both Egypt and Britain, certainly the tea culture comes from the English. January 1st is the day that the Sudanese celebrate National Day, the day they got their Independence back in 1956. Although much has transpired since then. If you would like to learn more be sure to check out “Our Journey to Sudan and South Sudan”, there you will also find more authentic recipes like Sudanese eggplant dip and ful medames.

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

Sudanese Cinnamon Tea (Shai)

A wonderful way to enjoy a cup of tea.

Course Drinks

Cuisine Sudanese

Prep Time 2 minutes

Cook Time 10 minutes

Servings 2

Calories 55 kcal

Author Darlene at International Cuisine

Ingredients

2 cups water
2 cinnamon sticks
1 Tbsp black tea leaves
2 Tbsp sugar or to taste

Instructions

Bring 2 cups of water to a boil with 2 cinnamon sticks
When boiling, pour over the tea leaves or bags
Let steep until desired flavor
Add sugar as desired

Nutrition Facts

Sudanese Cinnamon Tea (Shai)

Amount Per Serving

Calories 55 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 13mg1%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 12g13%

Protein 1g2%

Calcium 42mg4%

Iron 1mg6%

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

Sri Lankan Spiced Chickpeas (Kadala Thal Dala)

June 11, 2020 By Darlene at International Cuisine

Sri Lankan spiced chickpeas called Kadal thal dala is a very common snack. They are often served in little paper cones or bags straight from the fire. Chickpeas are a healthy snack and exceptionally tasty all spiced up. Sri Lankan spiced chickpeas are also served as a side dish.

Sri Lankan spiced chickpeas cook up in a jiffy especially if you use canned chickpeas. Of course, you can make them from dry chickpeas just follow the package instructions. What I love about this recipe is the versatility, feel free to add in more heat if that is your thing or spices that you like. The possibilities are simply endless.

Sri Lanka is known for its curries. Being part of the spice trade for centuries Sri Lanka is also known as the Spice Island. This recipe calls for curry leaf called karapincha which can be found in most Sri-Lankan gardens. If you don’t have access to these fresh leaves you can buy them dried here. I highly recommend you try cooking with curry leaves, they are delicious.

Black mustard seeds are also used in this recipe. The black seeds may be hard to find at your local grocery so you can get them here. If you can find yellow ones just double the amount as they are not quite as pungent as the black ones. Both colors pop while they cook when it releases the strong mustard aroma. Please note that both the curry leaves and the black mustard are used in the other dishes we made for our IC meal. Sri Lankan prawn curry and the Sri Lankan roasted curry powder.

Did you know that Sri Lanka is the world’s leading exporter of cinnamon spice? Sri Lanka contributes eighty percent of the world’s output. Do you know where cinnamon actually comes from? It actually comes from the inner bark of a tree. If you would like to learn more about this fascinating little spice island be sure to check out “Our Journey to Sri Lanka” you will also find more authentic recipes as well.

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

Sri Lankan Spiced Chickpeas (Kadala Thal Dala )

A healthy snack that cooks up in a jiffy!

Course Appetizer

Cuisine Sri Lankan

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4

Calories 84 kcal

Author Darlene at International Cuisine

Ingredients

2 Tbsp coconut oil
1 tsp mustard seeds
1 tsp cumin seeds
10 curry leaves
4 dried red chilies chopped into large chunks
1 large onion finely diced
2 15 oz. chickpeas cans (drained)
Salt to taste

Instructions

Heat the coconut oil in a large frying pan.
Fry the mustard seeds, cumin, curry leaves and chilies for around 30 seconds until you hear the seeds pop.
Add the onions and cook until soft and golden.
Stir through the chickpeas and add salt to taste. Sauté for a few minutes until heated through.
Serve warm as a snack or as a side to your meal.

Nutrition Facts

Sri Lankan Spiced Chickpeas (Kadala Thal Dala )

Amount Per Serving

Calories 84 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 6g38%

Sodium 3mg0%

Potassium 74mg2%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 2g2%

Protein 1g2%

Vitamin A 130IU3%

Vitamin C 60mg73%

Calcium 24mg2%

Iron 1mg6%

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

Sri Lankan Roasted Curry Powder

June 11, 2020 By Darlene at International Cuisine

Sri Lankan roasted curry powder is an essential spice blend to make Sri Lankan curries. Sri Lanka also known as the Spice Island is famous for its curries. As every family likely has their own spice blend that they use for various curries, most will have the same basic flavors of Sri Lanka. Feel free when you make your roasted Sri Lankan roasted curry powder to adjust to your liking. This is the one I used to make the Sri Lankan Prawn curry for our International Cuisine meal.

This spice blend is roasted and then ground together. You can use a spice grinder or do it the right way with a granite mortar and pestle called gal wangediya in Sri Lanka.

Other spices that you may want to include in your spice blend include star anise, nutmeg, fenugreek, cinnamon, mace and ginger to simply name a few. All these spices are used regularly in Sri Lankan cuisine.

Sri Lanka is a tropical Island paradise that was a stop on the historic Oceanic Silk Road. Sri Lanka brought the world cinnamon and black pepper two indigenous spices found on the island.

Did you know that Sri Lanka is one of the world’s largest exporters of tea and cinnamon? If you would like to learn more about this beautiful Island nation be sure to check out “Our Journey to Sri Lanka”. There you will get authentic Sri Lankan recipes like pol sambal and much more.

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

Sri Lankan Roasted Curry Powder

A lovely spice blend which will set the tone for your Sri Lankan curry dish.

Course Seasoning

Cuisine Sri Lankan

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 13 minutes

Servings 8 Tablespoons

Calories 46 kcal

Author Darlene at International Cuisine

Ingredients

Ingredients:

4 Tbsp coriander seeds
3 Tbsp cumin seeds
2 Tbsp black peppercorns
2 Tbsp basmati rice
1 Tbsp black mustard seeds
3 tsp whole cloves
2 tsp green cardamom seeds
1 tsp fennel seeds

Instructions

Instructions:

Place the rice in a non-stick pan.
Heat over medium heat until the rice starts to turn light brown.
Add the rest of the spices and roast for few more minutes until the spices start to become aromatic. Keep moving the pan to prevent the spices from burning.
Remove from the heat and let the spices cool down.
Once cool, use a spice grinder (or a mortar and pestle) to grind the spice mix into a powder.
Store in an air tight container.

Nutrition Facts

Sri Lankan Roasted Curry Powder

Amount Per Serving

Calories 46 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Sodium 7mg0%

Potassium 121mg3%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 1g1%

Protein 2g4%

Vitamin A 42IU1%

Vitamin C 1mg1%

Calcium 61mg6%

Iron 2mg11%

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

Sri Lankan Prawn Curry

June 11, 2020 By Darlene at International Cuisine

Sri Lankan prawn curry is an authentic and delicious main dish. If you can find prawns or shrimp with the heads on, they are said to take the dish to another level. I wasn’t able to find prawns or shrimps with the heads on, so I left the tails on while cooking to get additional flavor. The result was a memorable and delicious curry dish with all the flavors of Sri Lanka.

In Sri Lanka, curry and rice is considered the national dish. Rice is either steamed or boiled but comes in many varieties and served alongside all sorts of amazing curries made of vegetables, meats, fish and seafood. Sri Lankan prawn curry is just one of hundreds of delicious choices in Sri Lankan cuisine. Generally Sri Lankan curry is spicy hot so feel free to adjust the chili to your personal preference.

Sri Lankan curry is made with several spices, every cook has their own personal spice blend. The roasted curry powder should be made ahead of time and feel free to add more or less of the spices you love. This recipe also calls for a few ingredients that may be difficult to find at your local grocery, so here is a link for curry leaves and pandan leaves.

Be sure to serve it alongside rice and Sri Lankan pol sambol a coconut curry that is the perfect accompaniment. If you would like to learn more about this island nation be sure to check out “Our Journey to Sri Lanka” there you will also find more authentic Sri Lankan recipes.

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

Sri Lankan Prawn Curry

A wonderful main dish to give you a taste of Sri Lanka

Course Main Dish

Cuisine Sri Lankan

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 4

Calories 287 kcal

Author Darlene at International Cuisine

Ingredients

Ingredients:

Prawns /Shrimp

1 lb large shrimp or prawns head-on about 20 shrimp
¼ tsp salt
¼ tsp Sri Lankan Curry Powder

Prawn/ shrimp Curry

3 tbsp coconut oil
4 garlic cloves minced
1 inch piece ginger, minced
1 medium sweet onion chopped finely
1 Tbsp Sri Lankan Curry Powder
½ tsp ground fennel
1 tsp cayenne pepper
1 tsp paprika
½ tsp ground black pepper
12 curry leaves
3 pandan leaves
⅓ cup coconut milk
⅔ cup water
2 fresh red chili peppers more or less to your heat tolerance
2 Tbsp lime juice
1 Tbsp Cilantro chopped, finely

Instructions

Instructions:

Preparing the Prawns/Shrimp

Clean the prawns/shrimp by removing the heads (if using) and setting them aside.
Peel the shell, leaving the tails intact and de-vein the shrimp.
Rinse the prawns/shrimp and prawns/shrimp heads separately.
Sprinkle the salt and curry powder over the shrimp and mix well and set aside to marinate while you cook the curry.

Prawn/Shrimp Curry

Heat a frying pan over medium high heat, and add the coconut oil.
Add the prawn/shrimp heads to the pan if using.
Cook the prawn/shrimp heads for about 5 -10 minutes until the heads become crispy and caramelized. If not using the heads proceed to the next step.
Add the onion, ginger, garlic, a generous pinch of salt and reduce the heat to medium and cook the shrimp heads until they soften - a few minutes.
Add the curry powder, fennel powder, paprika, cayenne pepper, black pepper, curry leaves and stir frequently for about 5 minutes, until the spices are fragrant and have formed a paste with the onion, garlic and ginger.
Add the coconut milk, 2/3 cup water, fresh red chili pepper, lime juice and stir to combine. Bring to a boil.
Cover and simmer for about 10 - 15 minutes until the mixture is thick.
Add the peeled prawns/shrimp into the curry base and gently mix to combine and completely coat the prawn/shrimp with the sauce. Add a bit of water if the sauce is too thick, or you would like more sauce.
While stirring, bring the mix to a boil. Cook for an additional 10 minutes, or just until the prawns/shrimp is cooked through and is pink. Season with salt to taste.
Turn off the heat and cover the pan with a lid and let the prawns/shrimp sit in the sauce for a few minutes.
Sprinkle cilantro to garnish if using, and serve with steamed Basamati rice . Enjoy!

Nutrition Facts

Sri Lankan Prawn Curry

Amount Per Serving

Calories 287 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 13g81%

Cholesterol 286mg95%

Sodium 1040mg45%

Potassium 286mg8%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 5g6%

Protein 25g50%

Vitamin A 579IU12%

Vitamin C 76mg92%

Calcium 212mg21%

Iron 4mg22%

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

Sri Lankan Pol Sambol (Coconut Relish )

June 11, 2020 By Darlene at International Cuisine

Sri Lankan pol sambol is a coconut relish that is served with just about everything there. I love everything about this and it is very tasty on its own. This hits every note on the palate, sweetness from the coconut, sour from the lime, heat from the red chilies, umami from the shallots and Maldive fish. Trust me, you will absolutely love this!

Coconuts are an abundant ingredient and used in most Sri Lankan dishes in one form or another. You must use fresh grated coconut for this recipe to appreciate it. I love any opportunity to use my Mbuzi (goat) that I purchased on my trip to Zanzibar which is how they grate coconut there. If you don’t have one, you can get a coconut grater here.

This dish is also made with an ingredient called (umbalakada) Maldive fish. This is a dried and cured skip jack tuna that adds a wonderful umami flavor. Vegetarians do not add this ingredient and it is still delicious without it, however, if you can get your hands on it, you should. It is sold in either flakes or chips.

When you make this recipe let your taste buds guide you along the way, add a little more heat, or lime or salt etc. to make that perfect balance to please your palate.

Did you know that Sri Lanka grows many varieties of coconuts? They are the fifth largest producer of coconuts in the world. One variety is called the King coconut locally called (thambili) are a bright orange variety known for its sweetness. The sweet coconut water is a favorite thirst quencher on a hot Sri Lankan day.

If you would like to learn more about the island known as “the teardrop of India”, be sure to check out “Our Journey to Sri Lanka”. There you will find recipes to serve alongside your Sri Lankan pol sambol like Sri Lankan prawn 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 1 vote

Sri Lankan Pol Sambol

A side dish or relish perfect with Sri Lankan curries or on its own.

Course Side Dish

Cuisine Sri Lankan

Prep Time 15 minutes

Total Time 15 minutes

Servings 4

Calories 79 kcal

Author Darlene at International Cuisine

Ingredients

1 coconut grated
5 dried chilies
6 small shallots
2 limes juice of
1 teaspoon Maldive fish
salt

Instructions

Using a mortar and pestle make a paste with the dried chilies and a pinch of salt
In a bowl, mix together the shallots, coconut, and chili paste.
Add the Maldive fish if using
Add the fresh lime juice
Add salt to taste
Mix everything together and taste, adjust as your palate dictates. The end result should be sweet, sour, savory, hot, and a heavenly bite.

Nutrition Facts

Sri Lankan Pol Sambol

Amount Per Serving

Calories 79 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Sodium 8mg0%

Potassium 211mg6%

Carbohydrates 12g4%

Fiber 3g13%

Sugar 4g4%

Protein 2g4%

Vitamin A 182IU4%

Vitamin C 13mg16%

Calcium 25mg3%

Iron 1mg6%

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

Sri Lankan Watalappan (Creamy Coconut Custard)

June 11, 2020 By Darlene at International Cuisine

Sri Lankan Watalappan is a delicious dessert that is like a creamy coconut custard. It is topped with cashew nuts. What makes this dessert so special is the use of kithul jaggery. This special jaggery comes from the fishtail palm in Sri Lanka. This brown like sugar has an amazing caramel like taste that is floral, woody, smoky and even savory. It is no surprise that this is beloved all throughout Sri Lanka. You could probably substitute brown sugar and molasses, but if you can get the jaggery, I highly recommend it.

You can make the recipe in a large dish or individual serving ramekins. We enjoyed the Sri Lankan watalappan with a cup of Ceylon black tea that Sri Lanka is famous for.

Ultimately the dish is cooked by steam which can be done on the stove top, Instant pot or in the oven. I made mine in the Instant pot, and they came out perfect.

Did you know that Sri Lanka is one of the best safari destinations outside of Africa? They have an abundance of wildlife squeezed into 26 national parks. The Elephant is the national animal and are abundant on the island. Back in 2004 a terrible tsunami hit the island killing 30,000 people and displacing nearly 1.5 million. Just before the tsunami hit, the elephants ran for the hills.

If you would like to learn more about this beautiful Island nation be sure to check out “Our Journey to Sri Lanka”. There you will get authentic Sri Lankan recipes like pol sambal , prawn curry, and much more.

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

Sri Lankan Watalappan (Creamy Coconut Custard)

A delicious creamy dessert that you are sure to love. If you can get kithul jaggery, I highly recommend it.

Course Dessert

Cuisine Sri Lankan

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Calories 303 kcal

Author Darlene at International Cuisine

Ingredients

5 large eggs
250 grams kithul jaggery
2 Tbsp water
1 cup canned coconut milk
¼ tsp cardamom powder
Pinch salt
Roasted cashews For garnish

Instructions

Shave the jaggery using a sharp knife, peeler or grate.
Heat a pan to medium heat, add the grated jaggery or sugar along with 2 Tbsp of water. Cook until dissolved.
Take the pan off heat and let it cool.
Whisk the coconut milk into the sugar syrup.
Whisk the eggs, with a pinch of salt and cardamom powder in a separate bowl.
Add the coconut milk mixture to the eggs and whisk until just combined. Do not over whisk
Strain the mixture through a sieve and discard any solids.
Pour into 6 x 1/2 cup ramekins. Take care not to over fill the ramekins as the watalappan will rise slightly during the cooking process.

Stove top steaming:

Place the ramekins in a large pot and fill the pot with water so that half of the dish is submerged in water. Cover and seal the lid. Steam for 30 minutes for the ramekins.

Instant pot:

Place the steaming insert in Instant Pot and add 2 cups of water. Place the ramekins on the insert. Close the lid and put the vent in sealing position. Steam for 15 minutes. Once done, use a mitt to release the pressure by turning the vent. Take out the ramekins and let it cool.

In the oven:

Preheat the oven to 350 degrees Fahrenheit.
Place the ramekins in a large dish and fill it half way with hot water. Cover the ramekins loosely with a foil.
Place the dish in the oven.
Bake for 30-40 minutes. You want the custard to be set.
Remove from the oven and let it cool.
You can serve the watalappan as it is, or chill for a few hours.
Garnish with roasted cashews when serving.

Nutrition Facts

Sri Lankan Watalappan (Creamy Coconut Custard)

Amount Per Serving

Calories 303 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 10g63%

Cholesterol 136mg45%

Sodium 70mg3%

Potassium 211mg6%

Carbohydrates 43g14%

Fiber 1g4%

Sugar 42g47%

Protein 6g12%

Vitamin A 198IU4%

Vitamin C 1mg1%

Calcium 62mg6%

Iron 2mg11%

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

Hello my name is Darlene and thank you for stopping by!

I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

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