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Singaporean Chili Crab

November 7, 2019 By Darlene at International Cuisine

Singaporean chili crab is a beloved dish.  It is rich, spicy and tangy and absolutely delicious.  The flavors truly come together like magic.  It is surprisingly easy to make at home and you really should.  This Singaporean chili crab will become one of your family’s favorites.  

You will want to use Dungeness or mud crab for this recipe.  It is best if you can buy fresh live crab and have your fish monger clean it for you and remove the top plate.   I highly recommend that you keep the creamy part inside the top shell for the extra crab flavor that it imparts.

A rich pot of Singaporean chili crab with steamed buns.

Singaporean chili crab is often served with steamed buns which you can find at your local Asian market.  They are perfect to sop up the unbelievable chili sauce. 

You will also want to serve it with crab crackers and picks to get out those delicious pieces of crab meat.   I use these cute red ones you can pick up on Amazon here.  The colors of Singapore are red and white, so they are perfect for this dish.

If you need help to cut up your crab, this is a wonderful tutorial that will guide you.  It is by chef steps.  Additionally, I used the ABC brand chili sauce and I found the flavors excellent.  You can pick some up here if you have trouble finding it.

I think you will absolutely love this Singaporean chili crab recipe.  If you are looking for some more great Singaporean recipes be sure to check out the National dish called Hainanese chicken rice and why not have some pandan chiffon cake for dessert?

I had the pleasure of trying this dish at the famous Jumbos Restaurant in Singapore and I believe this recipe is equally good.  Have you had Singaporean chili crab in Singapore?  Please let me know how you think it compares!

Dan and Darlene at Jumbo's in Singapore waiting for our Chili Crab with bibs on.

Did you know that chewing gum in Singapore is against the law?  They have some unique laws which may be why it is one of the cleanest and lowest crime countries in the world.  Be sure to check out “Our Journey to Singapore” to learn more.

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 rich pot of Singaporean chili crab with steamed buns.
5 from 1 vote
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Singaporean Chili Crab

This recipe rivals the famous Chili Crab at Jumbo's in Singapore

Course Appetizer
Cuisine Singaporean
Keyword Singaporean Chili Crab
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 356 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 1 Tablespoon cornstarch
  • 2 Tablespoons water
  • 7 Tablespoons peanut oil
  • 3 shallots minced
  • 1 1/2-inch knob ginger grated
  • 6 meduium garlic cloves minced
  • 4 Thai chilies minced
  • 2 whole Mud or Dungeness crabs cleaned and cut into pieces
  • 2 cups low sodium chicken broth
  • 1/4 cup tomato paste
  • 1/2 cup hot-sweet chili sauce
  • 1 large egg beaten
  • 1/2 cup green onions thinly sliced
  • 1 cup flat leaf parsley leaves
  • 8 Steamed Chinese buns

Instructions

Instructions

  1. In small bowl, stir cornstarch with 2 tablespoons water; set aside.
  2. In large wok with lid, heat oil over medium heat until shimmering.
  3. Stir in shallots, ginger, garlic, and chilies.
  4. Cook until fragrant, stirring, about 1 minute.
  5. Add crab pieces and broth.
  6. Increase heat to medium high and bring to a boil.
  7. Cover loosely and gently boil, until crab has turned red and is nearly cooked through, about 6 minutes.
  8. Remove cover and stir in tomato paste and chili sauce.
  9. Simmer 1 minute.
  10. Stir in cornstarch and bring to boil to thicken.
  11. Remove from heat and stir in egg.
  12. Stir in green onions.
  13. Ladle into serving dish
  14. Sprinkle with flat-leaf parsley, and serve.

Recipe Notes

Please note that you can also serve this Singaporean Chili Crab over rice if you don't have Chinese steamed buns.

Nutrition Facts
Singaporean Chili Crab
Amount Per Serving
Calories 356 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 5g31%
Cholesterol 53mg18%
Sodium 661mg29%
Potassium 738mg21%
Carbohydrates 23g8%
Fiber 5g21%
Sugar 10g11%
Protein 8g16%
Vitamin A 2375IU48%
Vitamin C 98mg119%
Calcium 71mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: Appetizer, Main Dish, Recipes, Singapore

Hainanese Chicken Rice (The National Dish of Singapore)

November 7, 2019 By Darlene at International Cuisine

Hainanese chicken rice is the national dish of Singapore.  The chicken is actually poached whole and then quickly stopped from cooking by placing it in an ice bath. The rice is seasoned with a chicken oil made from the chicken fat and cooked in the poaching liquid. 

The chicken ends up with a gelatinous type texture and served sliced with the skin attached.  What makes this dish go from great to extraordinary is the sauces that are served with the chicken rice.  There are three, one considered a dressing that is soy based and the other two, a chili sauce and a ginger and spring onion oil.  This dish is typically also served with tomato and cucumber slices to complete it. 

A plate of Hainanese chicken rice with three sauces, surrounded by cucumber and tomato slices.Hawker centers are dotted all over the country of Singapore and I would argue where you find the best food.  Hawker centers are food stalls where you can find an array of food from their diverse population.  There is one famous stall that only makes this Hainanese chicken rice and actually has a Michelin star.  One serving is only around $1.50 making it a truly affordable meal anytime. 

I had the privilege to visit Singapore and I can attest that this recipe is pretty darn accurate to what you find there.  It is a process to make so if you don’t live in Singapore here is your opportunity to make and try their beloved national dish. It is a winner- winner chicken dinner!

The ingredients should all be easy to come by and I do highly recommend you use poultry hooks while cooking the chicken to keep it off the bottom of the pot, this ensures the skin will stay attached to the chicken.  You can pick some up here if you do not have any.

Have you ever been to a Hawker center in Singapore?  If so, I would love to hear what you ate when you were there.

Did you know that Singaporeans are the worlds fastest walkers?  Cars are only for the super rich in Singapore and so people walk a lot.  If you would like to learn more about this tiny city-state, be sure to check out “Our Journey to Singapore”.

If you would like to try a few other authentic and delicious Singaporean dishes, check out the Singaporean chili crab and the Pandan chiffon cake.

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

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

A plate of Hainanese chicken rice with three sauces, surrounded by cucumber and tomato slices.
3 from 2 votes
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Hainanese Chicken Rice

Hainanese chicken rice is the national dish of Singapore, an amazing array of flavors.

Course Main Course
Cuisine Singaporean
Keyword Hiananese Chicken Rice
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 4
Calories 1441 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 1 large whole chicken at room temperature
  • 2 inches fresh unpeeled ginger
  • 2 tsp salt
  • 1/2 tsp monosodium glutamate or 1 tsp chicken stock powder (optional)
  • 1 Tbsp sesame oil
  • coriander to serve
  • sliced cucumber to serve
  • sliced tomato to serve

Ginger and spring onion oil

  • 2 Tbsp fresh grated ginger
  • ½ tsp fleur de sol
  • 4 spring onions thinly sliced, green tops reserved for chicken poaching.
  • ¼ cup peanut oil

Chicken Rice

  • 3 1/3 cups jasmine rice
  • 1/4 cup vegetable oil
  • 4 garlic cloves
  • 2 shallots roughly sliced
  • 2-3 pandan leaves optional

Dressing

  • 1 tbsp sesame oil
  • 2 tbsp light soy sauce
  • 1 cup chicken stock from poaching chicken

Chili Sauce for Chicken

  • 4-6 red birds-eye chilies
  • 6 thick slices of peeled fresh ginger
  • 6 garlic cloves
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1/2-1 Cup chicken stock from poaching chicken
  • 2 Tbsp lime juice
  • 2 Tbsp rendered chicken fat

Instructions

Instuctions

  1. Remove the fat deposits from inside the cavity of the chicken, near the tail. Roughly chop the fat and place in a small frying pan over very low heat to render. Render the chicken fat, stirring occasionally for about an hour until you all the fat is rendered and the solids are crisp. Remove the solids and use them for another purpose. Reserve the chicken oil. You will use this for both the chili sauce and the chicken rice.

For the ginger and spring onion oil.

  1. Pound the ginger and salt to a rough paste with a heatproof mortar and pestle.
  2. Add the spring onion and pound lightly to combine.
  3. Heat the peanut oil in a small frying pan until it is smoking then pour the hot oil over the ginger mixture. Stir, then set aside until ready to serve.
    A bowl of ginger and spring onion oil

For the chili sauce :

  1. Pound the chili, ginger, garlic, sugar and salt together in a mortar and pestle until very smooth. Pounding chili can take some time so to speed up the process you can start it in a blender or food processor and pound to finish, or grate the ingredients into the mortar using a rasp grater.
  2. Add the boiling stock to the pounded mixture.
  3. Stir in the juice, adjust the seasoning if necessary so that the balance of sweet, sour and salty is perfect.
  4. Heat the chicken oil in a small saucepan until hot, the pour over the chili mixture and stir to combine.
    Abowl of chili sauce for Hiananese chicken rice

To begin poaching the chicken:

  1. Pound the unpeeled ginger in a mortar and pestle and add to a very large pot containing about 1 gallon of water, along with the tops of the spring onions used for the ginger and spring onion oil.
  2. Add the salt and MSG or chicken stock powder (if using) and bring to the boil over high heat.
  3. Taste the water and adjust the amount of salt so that it tastes savory and a little salty.
  4. Reduce the heat to very low and add the chicken to the pot.
  5. There should be enough water in the pot so that the chicken doesn’t touch the bottom of the pot, as that will cause the skin to tear.
  6. Using Poultry hooks, lift the chicken in and out of the water a couple of times to get the liquid in the chicken’s cavity.
  7. If you have poultry hooks, use them to hang the chicken in the pot.
  8. The water should now be steaming but not bubbling. Keep the heat low at this level and cook the chicken for 45 minutes.
  9. Using the poultry hook (or slotted ladle), carefully lift the chicken out of the pan, ensuring you don’t break the skin, and plunge into a large bowl or sink of salted iced water.
  10. Reserve the stock and stand the chicken in the iced water for at least 10 minutes, turning once. This will stop the cooking and give the skin its delicious gelatinous texture.
  11. Remove from the iced water and hang over a bowl or the sink to drain well.
  12. Rub the skin all over with the sesame oil.
  13. The chicken should be cooked very lightly, pink inside the bones and with a gelatinous skin.

To make the chicken rice:

  1. Pound the garlic and shallot lightly with a mortar and pestle.
  2. Combine the rendered chicken oil with vegetable oil to make ½ a cup of oil.
  3. Heat in a wok over medium heat.
  4. Add the garlic and ginger stir until starting to brown, then strain through a sieve.
  5. Reserve the oil and discard the solids.
  6. Place the rice in a rice cooker or heavy-based saucepan. Add about 5 cups of the reserved stock from the chicken (strained) and the reserved flavored chicken oil.
  7. Tie the pandan leaves in a knot (if using) and add to the rice.
  8. If cooking in a rice cooker follow cooker directions. If cooking in a pot, bring to the boil over high heat and continue to boil for about 5 minutes until the level of the liquid reaches the top of the rice, then reduce the heat to very low, cover the pan with a tight fitting lid and cook for 12 minutes, then remove from the heat and stand for another 10 minutes.

For the dressing:

  1. Combine the ingredients with about half a cup of the stock from cooking the chicken.

Putting it all together:

  1. When the rice is ready, use a cleaver to slice and debone the chicken Chinese-style and pour the dressing over it. Scatter with the coriander sprigs, and serve with sliced cucumber, tomato and serve with the rice and sauces.
Nutrition Facts
Hainanese Chicken Rice
Amount Per Serving
Calories 1441 Calories from Fat 648
% Daily Value*
Fat 72g111%
Saturated Fat 25g156%
Cholesterol 151mg50%
Sodium 2590mg113%
Potassium 1117mg32%
Carbohydrates 144g48%
Fiber 5g21%
Sugar 10g11%
Protein 52g104%
Vitamin A 1125IU23%
Vitamin C 82mg99%
Calcium 111mg11%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Filed Under: Main Dish, Recipes, Singapore

Pandan Chiffon Cake A Recipe from Singapore

November 7, 2019 By Darlene at International Cuisine

Pandan chiffon cake is a lovely recipe from Singapore.   Pandan is a beloved ingredient also known as an essence in all of South East Asia.  Pandan is a leaf also known as Screwpine. 

The bright green color in this cake comes from the juice of pulverized pandan leaves.   You should be able to find pandan leaves in your local Asian market, I found mine in the freezer section. 

The essence or flavor of the pandan comes out when it is heated or cooked.  It has an earthy, distinctive, almost nutty flavor that is delicious. 

A pandan chiffon cake with a piece missing.

It is easy to get the pandan juice, you simply put the leaves in a high speed blender like a vitamix with just a bit of water and coconut  milk.  You pulverize the leaves and press them in a sieve,  just like that you get the pandan essence you need for this delicious recipe.  It is a bright green color that is distinctive to pandan.

Be sure to check out more delicious Singaporean recipes like Hainanese Chicken Rice their national dish, or their famous Singaporean Chili Crab.

Did you know that Singapore is known for having the highest paid leader earning over 1.7 million dollars per year, and they have no corruption?  If you would like to learn more be sure to check out “Our Journey to Singapore”.

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 pandan chiffon cake with a piece missing.
5 from 1 vote
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Pandan Chiffon Cake from Singapore

A delicious light and not too sweet dessert recipe you will love.

Course Dessert
Cuisine Singaporean
Keyword Pandan Chiffon Cake
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 261 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • ½ cup coconut milk divided
  • 2 Tablespoons water
  • 15 pandan leaves
  • 5 egg yolks
  • ½ cup sugar divided
  • 1/3 cup coconut oil
  • 1 teaspoon baking powder
  • 1 cup cake flour
  • 7 egg whites
  • 1/2 teaspoon Vinegar
  • 1/2 teaspoon salt

Instructions

Instructions

  1. Put the pandan leaves with 2 tablespoons of water and 2 tablespoons of coconut milk in a high speed blender and pulverize. Put a sieve over a bowl and press the blended pandan leaves to obtain the extract. Set aside. Discard the leaves.
  2. With a mixer, beat 5 egg yolks until the color lightens. Add 2 Tablespoons of the sugar. Continue beating until mixture is even and creamy.
  3. Add coconut oil, the rest of the coconut milk and pandan extract. Mix well. Add sifted baking powder and cake flour into the mixture.
  4. In another bowl, prepare meringue, add remaining sugar to egg whites a little at a time. Beat at high speed until it is foamy. Once it begins to foam, add vinegar.
  5. Continue beating the egg whites at medium speed. Add salt. Beat the egg whites mixture until stiff. Do not overbeat.
  6. Gently fold in the meringue into the batter in batches. Fold until the batter and meringue are mixed thoroughly, trying not to deflate the batter.
  7. Slowly pour the batter into a 9” mold while tilting the mixing bowl to get rid of air bubbles.
  8. Put in oven and Bake for about 1 hour or until golden brown. Once out of the oven, place it upside down on a cake plate until it cools to room temperature. If necessary use a knife around the edges to remove the cake.
  9. Enjoy!
Nutrition Facts
Pandan Chiffon Cake from Singapore
Amount Per Serving
Calories 261 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 12g75%
Cholesterol 122mg41%
Sodium 197mg9%
Potassium 152mg4%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 13g14%
Protein 7g14%
Vitamin A 162IU3%
Vitamin C 1mg1%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: Dessert, Recipes

Grilled Oysters A Sierra Leone Specialty

October 17, 2019 By Darlene at International Cuisine

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

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

  1. Rinse off the oysters and fire up your grill to medium heat

  2. 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.

  3. Remove the tops of the oysters and with a sharp knife gently loosen the grilled oyster from the shell.

  4. 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.

Filed Under: Appetizer, Plant Paradox Friendly, Recipes, Sierra Leone

Cassava Leaf Stew with Rice from Sierra Leone

October 17, 2019 By Darlene at International Cuisine

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. 

A platter of cassava leaf stew over rice.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. 

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 platter of cassava leaf stew over rice.
5 from 2 votes
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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

  1. 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.
  2. Reserve both the beef and the cooking liquid.
  3. 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.
  4. Transfer the puree into a pot, add the remaining maggi stock cubes and water, peanut butter, and palm oil.
  5. Mix well and over high heat bring to the boil and then reduce to a simmer for 30 mins stirring occasionally.
  6. Then stir in the cassava leaves, and beef liquid, bring the boil and simmer for about 30 mins.
  7. 10 mins before the cassava leaves are done add in the beef, season well with any needed salt and pepper and cook till done.
  8. 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.

Filed Under: Main Dish, Recipes, Sierra Leone

Ginger Cake from Sierra Leone

October 17, 2019 By Darlene at International Cuisine

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. 

A ginger cake topped with confectioners sugar cooling on a baking rack

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.

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 ginger cake topped with confectioners sugar cooling on a baking rack
5 from 2 votes
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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

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

Filed Under: Dessert, Recipes, Sierra Leone

Ginger Beer A recipe from Sierra Leone

October 17, 2019 By Darlene at International Cuisine

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

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

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

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

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

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 glass of Sierra Leone Ginger beer surrounded by the ingredients.
5 from 2 votes
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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

  1. Peel and cut the ginger into pieces

  2. Add about 1/2 cup of water into the blender with the ginger and blend into a thick paste.

  3. Put the ginger paste into a glass bowl and top with hot water.

  4. Add in the sugar, lime and cloves if using.

  5. 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.

Filed Under: Drinks, Plant Paradox Friendly, Recipes, Sierra Leone

Molouk (A crispy fried spiced snack from the Seychelles)

September 26, 2019 By Darlene at International Cuisine

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. 

two shells filled with the crispy fried treat called moloukMolouk 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.

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!

two shells filled with the crispy fried treat called molouk
5 from 1 vote
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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

  1. Mix all the ingredients together in a bowl until you get a smooth dough

  2. Heat the oil for frying in a pan or deep fryer to medium high

  3. Put the dough in your noodle press and make small pieces (see picture)

  4. Fry on both sides until crispy

  5. remove with slotted spoon and drain on a paper towel to remove excess oil.

  6. 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.

Filed Under: Appetizer, Recipes, Seychelles, Vegetarian

Smoked Fish Salad (A delectable dish from the Seychelles)

September 26, 2019 By Darlene at International Cuisine

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.

a big plate of smoked fish salad with onions, carrots, cabbage on a bed of arugula

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.

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 big plate of smoked fish salad with onions, carrots, cabbage on a bed of arugula
5 from 1 vote
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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

  1. On a platter put the arugula, this will be the base of the salad

  2. In a bowl, season the grated cabbage carrots, and onion with a touch of salt and pepper.

  3. Add in the oil

  4. squeeze in the juice of one lime and stir, adjust as necessary to taste

  5. Top the arugula with the cabbage, carrots and onion.

  6. Add your shredded smoke fish on top of the cabbage

  7. 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.

Filed Under: Recipes, Salad, Seychelles

Octopus Curry (A popular main dish from the Seychelles)

September 26, 2019 By Darlene at International Cuisine

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. 

a bowl of octopus curry served with white rice

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.

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 bowl of octopus curry served with white rice
5 from 1 vote
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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

  1. 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)

  2. 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.

  3. Add your pieces of octopus, allow to fry for another minute or two.

  4. Pour the coconut milk over the ingredients making sure they are all covered.

  5. Cook over low heat for 15 minutes, stirring occasionally.

  6. Add the eggplant.
  7. Turn gently with a wooden spoon. Allow to simmer for 5 minutes. The coconut milk should have reduced to a little less than half.
  8. 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.

 

Filed Under: Main Dish, Recipes, Seychelles

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Welcome to International Cuisine

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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