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International Cuisine

Exploring the world through food.

Ndambe (Spicy Bean Sandwich)

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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. 

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

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.

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 french baguette smothed with a spicy bean dish called ndmabe in Senegal
5 from 2 votes
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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

  1. 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)

  2. 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.

  3. Add the oil into the pot with the boiled beef and add in the onions. Brown them stirring occasionally for about 5 minutes.

  4. 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.

  5. 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.

  6. Add the beans and broth that has been reserved

  7. Stir well and cook over medium heat for 15 minutes

  8. Smother the Ndambe on two french baguettes and cut each in half on the diagonal.

  9. 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)

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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.

A flat bread with baked cheese and nigella seedsDid 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!

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 flat bread with baked cheese and nigella seeds
5 from 1 vote
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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

  1. 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.
  2. Mix flour, salt, and sugar in a large bowl.
  3. 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.
  4. 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.
  5. Meanwhile, crumble the cheese into a large bowl. Cover with cold water to soak and help remove the salt.
  6. Punch down the dough. Divide the dough into four equal-sized pieces.
  7. Place the dough back into the bowl and let it rest for an extra 30 minutes.
  8. Preheat oven to 450 F.
  9. On a floured surface, roll each ball of dough into a disc about 10-inches in diameter.
  10. 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.
  11. Transfer the dough to a cookie sheet or pizza stone and bake 20 minutes, or until the crust is baked and cheese is melted.
  12. 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)

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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.

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 1 vote
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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

  1. Turn on grill to medium high heat

  2. Split sausage lengthwise and put onto hot grill, grill until cooked through about 7-8 minutes per side

  3. 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.

  4. 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)

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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.

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

  1. Arrange 8 pieces of brioche toast or toasted baguette on a platter

  2. Cut the Burrata cheese into 8 pieces and spread on the toast

  3. Slice the tomatoes into slices and place one piece on each piece of toast

  4. Peel and slice the avocado and add a slice on each piece of tomato

  5. Peel and slice the red onion into rings and place over each piece of avocado

  6. 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)

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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.

Samoan Fish Salad oka a'i

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.

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!

Samoan Fish Salad oka a'i
5 from 1 vote
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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

  1. Cut up your fish into bite size pieces

  2. Put in a bowl and cover with the fresh squeezed citrus juice

  3. Marinate for about 10 minutes or until you finish cutting up the other vegetables. The citrus cooks the diced fish quickly.

  4. Dice up the vegetables to similar bite size pieces

  5. Drain the citrus from the fish and add in the vegetables

  6. Add in the coconut milk

  7. Add salt to taste

  8. 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

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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.

a plate of octopus carpaccio topped with mango salsaOctopus 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.

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 octopus carpaccio topped with mango salsa
5 from 2 votes
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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

  1. On a platter or individual plates arrange the sliced octopus tentacles in a circle.

  2. Squeeze over the juice of a lime and drizzle over the olive oil

  3. In a bowl, mix together the mango salsa ingredients and combine well.

  4. 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

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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.

Rwandan hard-boiled eggs with akibanga

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.

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!

 

Rwandan hard-boiled eggs with akibanga
5 from 1 vote
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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

  1. 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.

  2. 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.

 

Smoked Salmon Deviled Eggs

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Smoked Salmon Deviled Eggs is one of my most requested appetizer!  They are simply delicious and a nice change from your basic deviled egg recipe.  This recipe uses sour cream as the base binder however it was a little difficult to make them as chicks (peeps).  If you want to make them that way I  would switch the amounts for mayonnaise for sour cream and visa versa, and they  likely will turn out perfect.  Actually as I look at them, they kind of each have their own personality!

Smoked Salmon Deviled EggsI am curious about how you make your hard-boiled eggs?  I used to get so frustrated when they did not peel properly after boiling them.  I think I tried every trick in the book.  Now, the only way I make hard-boiled eggs is in my Instapot.  It takes only 5 minutes on high manual setting and 1 cup of water.  They come out perfect every single time.   No more nasty looking eggs that don’t peel right.  The yolks are perfect, if you want to make a soft boiled egg just cook for 3 minutes instead of 5.  Honestly it is worth getting an Instapot for this purpose alone, but of course it is a handy, time-saving piece of kitchen equipment for numerous things.

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 1 vote
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Smoked Salmon Deviled Eggs

You can make these smoked salmon deviled eggs normal or make them look like cute little peeps.  Whichever way you make them, they are delicious!

Course Appetizer
Cuisine American
Keyword smoked salmon deviled eggs
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8
Calories 146 kcal
Author International Cuisine

Ingredients

  • 8 eggs hard boiled
  • 1/2 cup sour cream
  • 2 Tablespoons mayonnaise
  • 1 Tablespoon lemon juice
  • 2 Tablespoon minced chives plus extra for garnish
  • 4 oz smoked salmon minced
  • 1/2 teaspoon black pepper
  • Salt to taste
  • Capers for garnish Caviar would make an awesome garnish as well.

Instructions

  1. Cut eggs in half and remove yolks, smash yolks add all other ingredients in bowl except garnish.
  2. Mix all together stuff eggs, then yourself YUM!
  3. If you want to make peeps, peel the egg, cut a tiny portion off the bottom of the large portion of the egg so it will stand up on its own.
  4. Next cut the egg about 1/3 the way down to remove the yolk and retain the top.

    (of course using the yolks as part of the mix.)

  5. Stand the eggs up and fill the eggs with the mix.

  6. Cut a piece of smoked salmon in a triangle shape for the beak and use two capers for the eyes. Put the top on and enjoy your peeps!

Nutrition Facts
Smoked Salmon Deviled Eggs
Amount Per Serving
Calories 146 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 198mg66%
Sodium 206mg9%
Potassium 108mg3%
Carbohydrates 1g0%
Sugar 1g1%
Protein 9g18%
Vitamin A 395IU8%
Vitamin C 1.3mg2%
Calcium 42mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

Russian Blinis with Sour Cream. Caviar and Salmon

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Russian Blinis are little buckwheat pancakes that are typically served with sour cream and a generous spoonful of sturgeon caviar.  The best caviar in the world comes from the Caspian and Black Seas, both of which have shores with Russia.  These high end delights are served with chilled vodka and sometimes champagne.

Russin Blinis topped with sour cream, caviar and salmonBlini is also a term used for crepes and this batter could certainly be used for that purpose as well.  Often times the crepes are much larger and thinner and filled with either sweet or savory fillings.

For our purposes we made these delightful Russian blinis as our starter.  They make an immediate impression of class.  Good caviar is quite expensive you can pick some up here if you can’t find it locally.  It is one of my favorite things in the world.  Some say it is an acquired taste but I really don’t understand that. It is simply a heavenly bite!  Russian blinis are sometimes served also with Salmon roe as well as smoked salmon.  Additionally, you can use creme fraiche instead of sour cream for a lighter cream.

These Russian blinis are surprisingly easy to make, if you can make a pancake you can make blinis.  The recipe make about 45 blinis so you can half the recipe depending on how many you need.

If you would like to learn more about this most intriguing country of Russia be sure to check out “Our Journey to Russia“, here you will also find more authentic and delicious Russian recipes.

Have you ever tried caviar?  If you have I would love to hear your description of it in the comments below. Also, if you choose to make this delicious blini appetizer, please send me a picture of it, and let me know how you liked it.

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!

Russin Blinis topped with sour cream, caviar and salmon
5 from 1 vote
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Russian Blinis

Russian Blinis topped with sour cream and caviar are the perfect way to start any meal!

Course Appetizer
Cuisine Russian
Keyword Russian Blinis
Prep Time 25 minutes
Cook Time 15 minutes
Resting 1 hour
Total Time 40 minutes
Servings 45 Blinis
Calories 33 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients:

  • 1 cup unbleached all-purpose flour
  • 1/4 cup buckwheat flour
  • 1 teaspoon instant dry yeast
  • 1/2 teaspoon salt
  • 1 cup milk warm
  • 2 eggs separated

Topping

  • 1/2 cup sour cream or crème fraiche
  • 1/4 cup caviar or salmon roe
  • 8 oz. smoked salmon

Instructions

Instructions:

  1. In a bowl, combine flours, yeast and salt.
  2. Add warm milk and egg yolks. Whisk until smooth.
  3. Cover with a tea towel.
  4. Let rest for about 1 hour in a warm place.
  5. In another bowl, beat egg whites until stiff peaks form.
  6. Fold in meringue, using a whisk.
  7. In a lightly buttered skillet, pour a little batter at a time to form small pancakes, about 2-inches in diameter.
  8. Cook for about 1 minute or until small holes form at the surface of the batter.
  9. Turn blini over and cook for about 1 more minute. Repeat with remaining batter.

Topping

  1. Garnish each blini with ½ teaspoon of sour cream and ¼ teaspoon of fish roe and/ or smoked salmon.
  2. Serve blinis at room temperature with some chilled vodka or champagne
Nutrition Facts
Russian Blinis
Amount Per Serving
Calories 33 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 18mg6%
Sodium 92mg4%
Potassium 34mg1%
Carbohydrates 3g1%
Protein 2g4%
Vitamin A 50IU1%
Calcium 15mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Romanian Deviled Eggs (Ovă Umplute )

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Romanian Deviled Eggs, or stuffed eggs are a real treat and called Ovă Umplute.  They do not take the credit for coming up with deviled eggs, but they do make them a little differently.  We thoroughly enjoyed them as our starter for our Romanian International Cuisine meal.

a plate full of Romanian deviled eggsWhat makes Romanian deviled eggs different is the use of horseradish and minced white onion.  It adds a lovely little kick to the bite.  We also made some with the addition of ham which was also lovely.  These would be excellent for just about any occasion.

Deviled eggs are always a hit and there are never any left over.  The incredible edible egg!  The recipe calls for boiling the eggs for 20 minutes but please make your hard-boiled eggs however they come out best with a perfect yellow yolk.  I now always make my eggs in my instapot.  They come out perfect every time in just 5 minutes, they peel beautifully and the yolks are perfectly yellow.

In Romania they also make stuffed eggs with pork and duck liver pate, I am sure that would also be a wonderful addition!

Did you know that the capital city of Romania is also known as “Little Paris”?  If you would like to learn more be sure to check out “Our Journey to Romania” plus you will find more authentic Romanian 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 full of Romanian deviled eggs
5 from 3 votes
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Romanian Deviled Eggs Ovă Umplute

Romanian Deviled Eggs are delicious with the addition of a bit of horseradish.  We loved them!

Course Appetizer
Cuisine Romanian
Keyword Romanian Deviled Eggs
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 178 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients:

  • 12 large eggs
  • 2 teaspoons horseradish
  • 1 teaspoon Dijon mustard
  • 3 tablespoons mayonnaise
  • ½ medium white onion minced finely
  • Salt and pepper to taste

Instructions

Instructions:

  1. Put the eggs is a pot of cold water
  2. Bring to a boil then reduce to simmer for 20 minutes
  3. Drain the water and run very cold water over the eggs for a few minutes
  4. Peel the eggs and cut in half, lengthwise.
  5. Pop out the yolks into a bowl, mash them with a fork.
  6. Mix in the mayonnaise, horseradish, mustard and onion into a creamy consistency.
  7. Add salt and pepper to taste
  8. Fill each half of the egg white with the mixture
  9. Garnish with parsley.
  10. For a twist, you can add some chopped ham to the mixture for two types of eggs.
Nutrition Facts
Romanian Deviled Eggs Ovă Umplute
Amount Per Serving
Calories 178 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 330mg110%
Sodium 186mg8%
Potassium 134mg4%
Carbohydrates 1g0%
Protein 11g22%
Vitamin A 475IU10%
Vitamin C 1.1mg1%
Calcium 51mg5%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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