Appetizer 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.

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.

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.

Ndambe (Spicy Bean Sandwich)

August 8, 2019 By Darlene at International Cuisine

Ndambe is a spicy bean sandwich beloved as a street food in all of Senegal. There are as many recipes as there are vendors. This recipe is excellent made with black-eyed peas (which are actually a bean) and little bits of beef. The dish is cooked with the beef broth and then seasoned with onions, chili powder, vinegar, maggi, garlic, and tomato paste.

In Senegal, you would first go the local bakery to buy a fresh baguette, and then head to your favorite ndambe vendor who will have a pot of spicy beans or lentils. They will then smother it on your baguette. Ndambe is often eaten as a breakfast food but I served it cut up in pieces as the starter for our Senegalese meal.

I absolutely loved this recipe and will make this sandwich often. Senegal is known for its excellent cuisine and Ndambe did not disapoint! It is spicy and full of wonderful flavor. You could easily make this recipe vegetarian if you chose to do so.

Did you know that Senegal is 96 percent Muslim yet their first president was Catholic. A tolerant country the world could learn from. If you would like to learn more about this beautiful country be sure to check out “Our Journey to Senegal” to learn morn. There you will find recipes for a complete and authentic Sengalese meal. Recipes like Thieboudienne which is the national dish as well as a delicious salad made from avocado, mango and citrus. Thiakry is a lovely light pudding dessert that is made from millet and easily made compliant if following the plant paradox diet.

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 french baguette smothed with a spicy bean dish called ndmabe in Senegal

5 from 2 votes

Ndambe (Spicy Bean Sandwich)

Ndambe is a delicious spicy bean sandwich served on the streets of Senegal, you will love it!

Course Appetizer

Cuisine Senegalese

Keyword ndambe

Servings 4

Calories 576 kcal

Author Darlene at International Cuisine

Ingredients

1 1/4 cups Black-eyed peas
1 1/2 lbs beef cut into bite size chunks
2 medium onions finely chopped
1/4 cup oil
2 teaspoons chili powder or to taste
1 Tablespoon vinegar
2 cloves garlic
2 Tablespoons Tomato paste
2 loaves French Baguette
1 pinch salt or to taste
1/2 teaspoon black pepper or to taste

Instructions

Prepare black-eyed beans per package directions then cook in boiling water until tender about 1 hour. (Please note: do not put any salt in the water)
Put the cut of pieces of beef into a pot. Add a cup of water. Cook for 10 minutes and then drain the broth and reserve.
Add the oil into the pot with the boiled beef and add in the onions. Brown them stirring occasionally for about 5 minutes.
Dilute the tomato paste with 1/4 cup of water. Add into the pot, mix well and cook for 5 more minutes. Stir so it does not stick.
Add 1/2 cup of water, the chopped garlic, vinegar maggi, chili pepper, a pinch of salt and a 1/2 teaspoon of black pepper.
Add the beans and broth that has been reserved
Stir well and cook over medium heat for 15 minutes
Smother the Ndambe on two french baguettes and cut each in half on the diagonal.
Serve warm

Nutrition Facts

Ndambe (Spicy Bean Sandwich)

Amount Per Serving

Calories 576 Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 12g75%

Cholesterol 104mg35%

Sodium 186mg8%

Potassium 786mg22%

Carbohydrates 19g6%

Fiber 5g21%

Sugar 5g6%

Protein 40g80%

Vitamin A 444IU9%

Vitamin C 7mg8%

Calcium 46mg5%

Iron 5mg28%

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

Akkawi Manakeesh (A Cheese Bread from Saudi Arabia)

July 18, 2019 By Darlene at International Cuisine

Akkawi Manakeesh is what the Saudi’s call their cheese bread. It is beloved all over the country and the region for that matter. This recipe, the cheese bread is topped with nigella seeds, but you could also use a spice mixture called za’atar which will add a bit more flavor to the bread. We loved Akkawi Manakeesh both ways.

Akkawi is a mild soft white cheese that you will find in your local Middle Eastern market. It comes in a jar with a brine. Akkawi is also spelled a few different ways like Ackawi, Akawi, Akawieh or Ackawi. You want to crumble up the cheese and rinse it a couple of times to diffuse the salt. It reminded me a bit of mozzarella, a lovely mild flavor.

We really enjoyed the akkawi manakeesh as our appetizer course for our International Cuisine meal. It is often eaten in Saudi Arabia as a snack or for breakfast. I love to cook bread and pizza on a pizza stone, it comes out great every time.

Did you know that Saudi Arabia is known to be the birthplace of Islam? It is home to the religion’s two most sacred mosques. Masjid al-haram, also known as the Grand Mosque in Mecca is the destination of the annual Hajj pilgrimage, it is also the largest mosque in the world, and Medina’s Masjid an-Nabaw, is the burial site of the prophet Muhammad.

If you would like to learn more about one of the wealthiest countries in the world, be sure to check out “Our Journey to Saudi Arabia”. There you can also find more authentic Saudi recipes like their national dish called Al Kabsa, enjoy!

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 flat bread with baked cheese and nigella seeds

5 from 1 vote

Akkawi Manakeesh (Arabic Cheese Bread)

A delicious flat cheese bread called Akkawi manakeesh, super popular in Saudi Arabia, and for good reason, it is delicious!

Course Appetizer

Cuisine Saudi Arabian

Keyword Akkawi Manakeesh

Prep Time 15 minutes

Cook Time 20 minutes

Rising time 2 hours 30 minutes

Total Time 3 hours 5 minutes

Servings 8 people

Calories 347 kcal

Author Darlene at International Cuisine

Ingredients

1¼ cup Lukewarm Water
1 teaspoon Dry Yeast
3½ cups All-purpose Flour
1 teaspoon Salt
1 Tablespoon Sugar
1 Tablespoon Vegetable Oil Plus Extra For Greasing the bowl
1 pound Akkawi Cheese
2 Tablespoons Nigella Seeds

Instructions

Put the warm water into a bowl or cup. Stir the yeast into the water and set aside for 5 minutes, or until it starts to bubble up.
Mix flour, salt, and sugar in a large bowl.
Gradually pour the yeast water and oil into the dry ingredients. Stir well to bind, then knead for 5 to 10 minutes. The dough should be smooth and elastic when ready.
Place the dough into a large bowl that you’ve greased with oil. Place a damp tea towel over the dough and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
Meanwhile, crumble the cheese into a large bowl. Cover with cold water to soak and help remove the salt.
Punch down the dough. Divide the dough into four equal-sized pieces.
Place the dough back into the bowl and let it rest for an extra 30 minutes.
Preheat oven to 450 F.
On a floured surface, roll each ball of dough into a disc about 10-inches in diameter.
Drain the akkawi cheese. Sprinkle about 1 cup of akkawi cheese over the dough. Sprinkle about 1/2 tablespoon of nigella seeds evenly over the cheese.
Transfer the dough to a cookie sheet or pizza stone and bake 20 minutes, or until the crust is baked and cheese is melted.
Serve warm

Nutrition Facts

Akkawi Manakeesh (Arabic Cheese Bread)

Amount Per Serving

Calories 347 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 38mg13%

Sodium 496mg22%

Potassium 130mg4%

Carbohydrates 68g23%

Fiber 2g8%

Sugar 16g18%

Protein 9g18%

Vitamin A 60IU1%

Vitamin C 0.2mg0%

Calcium 42mg4%

Iron 3.9mg22%

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

Sao Tome and Principe Sausage Sandwich (Sanduiche de Salsicha)

June 20, 2019 By Darlene at International Cuisine

Sao Tome Sausage sandwich is simply scrumptious. This tiny two island nation has many Portuguese influences. After all, they were the ones who discovered the islands back in the late 1400’s. This Sao Tome Sausage sandwich is so easy to make. It can be an appetizer, snack or even lunch.

All you need is some good bread, some mustard and of course some authentic Portuguese sausage. My favorite is linguica. It is pronounced li gwisa. It is a pork sausage that is smoke-cured, and seasoned with garlic and paprika. All you need to do is grill it and split it and put it in between bread with a little mustard. It truly is a heavenly bite.

In the capital city of Sao Tome on the island of the same name, you will find a massive market. This is where on the island you will find this and many other versions of a sausage sandwich.

Enjoy this Sao Tome sausage sandwich with a good Portuguese beer like we did. One of my favorites Portuguese beer is called Super Bock. Trust me you will love this quick and easy Sao Tome Sausage Sandwich.

Did you know that the islands of Sao Tome and Principe were completely uninhabited when the Portuguese discovered them? They built the nation. If you would like to learn more about this tiny two island nation be sure to check out “Our Journey to Sao Tome and Principe”. You can also find more authentic recipes like matata (clams in port wine) and a lovely dessert recipe called Banana bolo.

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

Sao Tome Sausage Sandwich

You will love this sandwich as an appetizer, snack or lunch.

Course Appetizer

Cuisine Sao Tome and Principe

Keyword Sao Tome Sausage Sandwich

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Calories 87 kcal

Author Darlene at International Cuisine

Ingredients

1 11 oz. Linguica Sausage
2 Sandwich rolls
1 Tablespoon mustard

Instructions

Turn on grill to medium high heat
Split sausage lengthwise and put onto hot grill, grill until cooked through about 7-8 minutes per side
When the sausage is just about done split the rolls in half and put on the grill to warm them up. It just takes a minute to get some nice warm sandwich rolls.
Serve the sausage sandwich with mustard cut each roll in half and serve.

Nutrition Facts

Sao Tome Sausage Sandwich

Amount Per Serving

Calories 87 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Cholesterol 1mg0%

Sodium 199mg9%

Potassium 31mg1%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Calcium 27mg3%

Iron 1mg6%

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

Burrata Crustini (A Creamy Cheese Toast)

June 6, 2019 By Darlene at International Cuisine

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

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

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

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

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

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

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

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

A plate of small toast covered with creamy burrata cheese and topped with tomato, avocado, onion and balsamic glaze.

5 from 1 vote

Burrata Crustini (A Creamy Cheese Toast)

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

Course Appetizer

Cuisine Sammarinese, San Marino

Keyword Burrata Crustini

Prep Time 15 minutes

Total Time 15 minutes

Servings 4

Calories 382 kcal

Author Darlene at International Cuisine

Ingredients

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

Instructions

Arrange 8 pieces of brioche toast or toasted baguette on a platter
Cut the Burrata cheese into 8 pieces and spread on the toast
Slice the tomatoes into slices and place one piece on each piece of toast
Peel and slice the avocado and add a slice on each piece of tomato
Peel and slice the red onion into rings and place over each piece of avocado
Drizzle balsamic glaze over the Burrata Crustini's and serve.

Nutrition Facts

Burrata Crustini (A Creamy Cheese Toast)

Amount Per Serving

Calories 382 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 17g106%

Cholesterol 81mg27%

Sodium 16mg1%

Potassium 264mg8%

Carbohydrates 8g3%

Fiber 4g17%

Sugar 2g2%

Protein 21g42%

Vitamin A 865IU17%

Vitamin C 6mg7%

Calcium 610mg61%

Iron 0.3mg2%

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

Oka I’a (Samoan Fish Salad)

May 23, 2019 By Darlene at International Cuisine

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

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

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

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

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

Samoan Fish Salad Oka a'i

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

Course Appetizer

Cuisine Samoan

Keyword Oka i'a, Samoan Fish Salad

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4

Calories 238 kcal

Author Darlene at International Cuisine

Ingredients

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

Instructions

Cut up your fish into bite size pieces
Put in a bowl and cover with the fresh squeezed citrus juice
Marinate for about 10 minutes or until you finish cutting up the other vegetables. The citrus cooks the diced fish quickly.
Dice up the vegetables to similar bite size pieces
Drain the citrus from the fish and add in the vegetables
Add in the coconut milk
Add salt to taste
Refrigerate for about an hour to let all the flavors meld together and serve

Nutrition Facts

Samoan Fish Salad Oka a'i

Amount Per Serving

Calories 238 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 11g69%

Cholesterol 41mg14%

Sodium 293mg13%

Potassium 595mg17%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 3g3%

Protein 24g48%

Vitamin A 570IU11%

Vitamin C 23.3mg28%

Calcium 49mg5%

Iron 4.1mg23%

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

Caribbean Octopus Appetizer

May 2, 2019 By Darlene at International Cuisine

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

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

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

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

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

a plate of octopus carpaccio topped with mango salsa

5 from 3 votes

Caribbean Octopus Appetizer with Mango Salsa

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

Course Appetizer

Cuisine Caribbean

Prep Time 15 minutes

Total Time 15 minutes

Servings 4

Calories 278 kcal

Author Darlene at International Cuisine

Ingredients

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

For the Mango Salsa

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

Instructions

On a platter or individual plates arrange the sliced octopus tentacles in a circle.
Squeeze over the juice of a lime and drizzle over the olive oil
In a bowl, mix together the mango salsa ingredients and combine well.
Spoon over the circles of the octopus tentacles and serve with any left over mango salsa.

Nutrition Facts

Caribbean Octopus Appetizer with Mango Salsa

Amount Per Serving

Calories 278 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Cholesterol 54mg18%

Sodium 408mg18%

Potassium 589mg17%

Carbohydrates 19g6%

Fiber 2g8%

Sugar 12g13%

Protein 18g36%

Vitamin A 1085IU22%

Vitamin C 50.1mg61%

Calcium 83mg8%

Iron 6.4mg36%

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

Rwandan Hard-boiled Eggs

March 28, 2019 By Darlene at International Cuisine

Rwandan hard-boiled eggs are a street food snack. Vendors walk around with a bucket of hard-boiled eggs that they sell for about $.25 each. What makes them special is the sauce they are served with called Akabanga. It is a chili oil that comes in a dropper bottle. All you need is one or two drops of this fiery chili oil to transform your hard-boiled eggs into a taste of Rwanda.

In Rwanda, they make these Rwandan hard-boiled eggs over an open fire. However, I highly recommend you make your eggs in an Instapot. I am so impressed that they come out perfect every time. It does not matter if they are new or old eggs. I have been so frustrated over the years trying to make the perfect hard-boiled egg, especially when they don’t peel right and you lose half the egg. I have tried every which way to make them and I have yet to find a sure way to have them come out perfect every time when just boiling them, until now. No more, I have yet to be disappointed when making them in my Instapot. All you do is put in one cup of water, however many eggs will fit on the wire trivet on the bottom and put it on manual high for 5 minutes. If you want soft-boiled eggs it only takes 3. Trust me it is worth buying one just for making boiled eggs. No more frustration, I promise!

To make these Rwandan hard-boiled eggs, you need to get some Akabanga chili oil. This oil is made from the very hot scotch bonnet chili pepper. Simply serve the Akabanga oil with the hard-boiled egg and some salt and you have yourself a delicious snack for anytime of day.

In Rwanda there is a US based NGO called OneEgg that has partnered with Anglican Shyira Diocese, which operates 220 preschools in the northern province. Thanks to sponsorship they are able to provide 1 egg per student per day. A much-needed nutritional supplement in these impoverished areas which helps with cognitive function and also provides jobs to the local villages. They get three hours of education and then the incredible edible egg.

Did you know that plastic bags are against the law in Rwanda, they got rid of them back in 2008 making Rwanda one of the cleanest countries in Africa.

If you would like to learn more about this small country of Rwanda be sure to check out “Our Journey to Rwanda” plus get some authentic Rwandan recipes you will 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

Rwandan Hard-boiled eggs with Akabanga

You will need to get your hands on some Akabanga chili oil to make these Rwandan hard-boiled eggs authentically. They are a real treat and common street food snack.

Course Appetizer

Cuisine Rwandan

Keyword Rwandan Hard-boiled Eggs

Prep Time 2 minutes

Cook Time 5 minutes

Total Time 7 minutes

Servings 1 person

Calories 71 kcal

Author Darlene at International Cuisine

Ingredients

1 egg per person
1 drop Akabanga chili oil

Instructions

You need to hard boil how ever many eggs you need, 1 per person as an appetizer or snack. I like to use my instapot simply put the eggs on the bottom add 1 cup of water and put on manual high for 5 minutes. The eggs come out perfect every time.
Serve with Akabanga chili oil. One or two drops is all you need of this fiery chili oil to get the authentic flavor of Rwanda.

Nutrition Facts

Rwandan Hard-boiled eggs with Akabanga

Amount Per Serving

Calories 71 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 163mg54%

Sodium 62mg3%

Potassium 60mg2%

Protein 5g10%

Vitamin A 240IU5%

Calcium 25mg3%

Iron 0.8mg4%

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