International Cuisine

Exploring the world through food.

Sudanese Cinnamon Tea (Shai)

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

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

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

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 couple of cups of Sudanese cinnamon tea with sugar
5 from 1 vote
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Sudanese Cinnamon Tea (Shai)

A wonderful way to enjoy a cup of tea.

Course Drinks
Cuisine Sudanese
Prep Time 2 minutes
Cook Time 10 minutes
Servings 2
Calories 55 kcal
Author Darlene at International Cuisine

Ingredients

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

Instructions

  1. Bring 2 cups of water to a boil with 2 cinnamon sticks

  2. When boiling, pour over the tea leaves or bags

  3. Let steep until desired flavor

  4. Add sugar as desired

Nutrition Facts
Sudanese Cinnamon Tea (Shai)
Amount Per Serving
Calories 55 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 13mg1%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 12g13%
Protein 1g2%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

Ginger Beer A recipe from Sierra Leone

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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.
3.75 from 4 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.

Winter Solstice Wassail

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This winter solstice Wassail is real easy to make and warms the soul.  A tradition for the winter solstice.  This recipe is a non-alcohol version but you can easily add some brandy if you would like to spike it.  This recipe is made in a crock pot. Just throw everything in and enjoy the scents of the season  as it simmers throughout the day.  Enjoy it on the Winter Solstice and anytime during the cold winter months.

Winter Solstice Wassail

Although it may look like it has ice cubes, it is actually pieces of apple.  I simply love this recipe I hope you will too.  This year in 2018 the Winter Solstice takes place in the northern hemisphere on December 21, 2018 at 5:23 EST.  I truly hope you take a moment to set your intentions and dreams.  It is so important to take a moment to get away from the hustle and bustle of the holiday season and sitting back with some candlelight, a fire to burn your pine cones and yule log, and sipping a little wassail, is the perfect remedy.

I would love to hear what your hopes and dreams are, be sure to share in the comments below.

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.

5 from 1 vote
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Winter Solstice Wassail

A perfect drink to bring in the solstice

Course Drink
Cuisine Winter Solstice
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 3 quarts
Calories 952 kcal
Author International Cuisine

Ingredients

  • 2 quarts apple cider or apple juice
  • 1 quart cranberry juice
  • 15 all spice berries
  • 24 cloves
  • 4 cinnamon sticks
  • 1 orange peel
  • 4 medium baking apples
  • 2 cups brandy optional

Instructions

  1. Put the apple cider and cranberry juice into the crockpot
  2. In a spice bag place the all spice berries and 20 cloves and put in the pot.
  3. Simmer on low for 4-5 hours.
  4. Preheat oven to 375 degrees
  5. In the meantime place 4 apples with the remaining four cloves and 1/2 cup of water into a baking dish.
  6. Cook about 35-45 minutes or until the apples are tender, remove from oven and set aside.
  7. Once the apples are cool, dice them and put them in the wassail.
  8. Remove the peel from the orange taking care to not get the white pith.
  9. Put the peel in the wassail.
  10. Let simmer together for about 30 minutes and serve warm. You can add Brandy at this time if you want to spike it.
  11. Refrigerate any leftovers
Nutrition Facts
Winter Solstice Wassail
Amount Per Serving
Calories 952 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 41mg2%
Potassium 1176mg34%
Carbohydrates 149g50%
Fiber 11g46%
Sugar 124g138%
Protein 3g6%
Vitamin A 290IU6%
Vitamin C 52mg63%
Calcium 154mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Qatari Karak Tea (Spiced Tea with Milk)

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Qatari karak tea is a true staple.  It was likely brought to the country by workers who arrived back in the 1950’s from India and Pakistan. This type of spiced milky tea is popular in many regions of the world and Qatar is no exception. In fact in Qatar you will find karak tea shops that are open 24 hours.  These shops are always busy with men running out to serve their karak tea, just how their customers like it.  All you have to do is honk and they will come take your order and serve it to you.

two cups of milky qatari karak tea surrounded by cardamom pods

In Qatar cardamom is the most used spice in the karak tea however some people like to add also cinnamon, saffron, cloves and ginger.  The cardamom is believed to have many health benefits.  It is said to relieve bloating, heartburn, nausea, and reduces inflammation in the body as well as lowers blood pressure.  No wonder the Qatari people love their tea!

The milk is also a preference, it could be regular milk, sweetened condensed milk or evaporated milk.  Sugar is also added to taste.   It is really easy to make but it should be boiled up and simmered three times before straining and serving to intensify the flavors.

I made it with evaporated milk and just cardamom for my husband and I enjoyed mine Plant Paradox compliant, with unsweetened almond milk, all the spices and stevia to sweeten it.  We both adored the delicious karak tea and it was a perfect ending to our Qatari International Cuisine meal.

Qatari karak tea is a perfect pick me up beverage, it is loved in the mornings to start the day, or  to relax after a hard one, or just to enjoy with family and friends.  It is a Qatari way to welcome you and show their kind hospitality.  Why not enjoy a little Qatari tradition with an easy to make cup of Qatari karak tea?

I would love to hear how you enjoy yours, do you like it with all the spices or a select few, what kind of milk do you use?  Please let me know in the comments below?

Did you know that Qatar is one of the few places in the world where they still practice falconry?  If you would like to learn about this little and wealthy nation called Qatar be sure to check out “Our Journey to Qatar“.

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 may contain 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 cups of milky qatari karak tea surrounded by cardamom pods
4.1 from 10 votes
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Qatari Karak Tea (Spiced Tea with Milk)

Qatari karak tea is beloved throughout the country.  A delicious and healthy drink to enjoy anytime.

Course Drink
Cuisine Qatari
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 2
Calories 150 kcal
Author Darlene at International Cuisine

Ingredients

  • 2 cups water
  • 2 teaspoons Black tea loose
  • 1/2 teaspoon cardamom crushed or ground
  • 2 cups milk regular, evaporate or condensed
  • sugar to taste
  • cinnamon, saffron, ginger or cloves optional

Instructions

  1. Boil the water in a saucepan with the loose black tea and cardamom.

  2. Once it boils, add the milk and sugar if you are using. Also if you are adding additional spices, add them in now.

  3. Boil again and then simmer, and repeat two more times

  4. Pour the tea into a cup through a strainer.

  5. Savor your delicious Qatari karak tea

Nutrition Facts
Qatari Karak Tea (Spiced Tea with Milk)
Amount Per Serving
Calories 150 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 24mg8%
Sodium 117mg5%
Potassium 322mg9%
Carbohydrates 12g4%
Sugar 12g13%
Protein 7g14%
Vitamin A 395IU8%
Calcium 283mg28%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Omani Coffee and Dates

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Omani Coffee and dates is what is served to show the ultimate form of hospitality in Oman.

Omani coffee and dates

The hot Omani coffee is served in little cups without handles called fenjans.

The coffee is served from a unique pot called a dallah.

The coffee is lightly roasted and ground with cardamom and often times rose water is added to the mix.

Dates are served as a sweetener for the coffee.

Your coffee will be constantly refilled until you shake your cup vigorously, signalling that you have had enough.

You will be offered coffee and dates just about everywhere you go in Oman.  We began our meal with coffee and dates, both fresh and dried, along with some nuts.

It was the first time we had ever had a fresh date and we loved the crunchy texture and sweetness.

Omani coffee and dates was a wonderful way to begin our IC meal.

Omani coffee and dates

4.67 from 3 votes
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Omani Coffee and Dates

Course Drink and appetizer
Cuisine Omani
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 cups
Author International Cuisine

Ingredients

  • dry roasted light bodied coffee grounds for 4 cups
  • 1/2 teaspoon cardamon per 4 cup measure
  • 1 teaspoon rose water per 4 cup measure
  • 4 cups water
  • fresh and dried dates
  • an assortment of nuts

Instructions

  1. Add the cardamom to the coffee grinds and brew as you would a normal coffee.
  2. Once percolated add in 1 teaspoon of rose water.
  3. Serve in little cups with fresh and dried dates
  4. Keep the coffee flowing in the small cups and instruct your guests to shake them when they have had their fill.

 

Mongolian Tea (Suutei Tsai)

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Mongolian tea called suutei tsai is served with nearly every meal.  The tea is served in small bowls as opposed to cups.  The tea is made with green tea, milk, water and salt.  Yes, salt!  I thought it was so strange at first that salt would be added to tea, but it was actually quite good. Of course the amount you use is up to you.  We enjoyed the tea with our really good Mongolian feast, enjoy!

Mongolian Tea

Mongolian Tea (Suutei Tsai)
 
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Recipe type: Drink
Cuisine: Mongolian
Serves: 4 cups
Ingredients
  • 2 cups water
  • green tea (2 bags or 1 tsp per cup green tea leaves)
  • 2 cups milk
  • salt to taste
Instructions
  1. Put the tea and water in a sauce pan and bring to a boil.
  2. Now add the milk and boil again.
  3. Use a ladle to lift the liquid and let it spill back into the pot as opposed to stirring.
  4. Season with salt to taste and then strain into a teapot.
  5. Serve in small bowls with the meal.

 

Marshallese Coconut Water

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Marshallese coconut water is really refreshing.   Coconuts grow all over the Marshall Islands and fresh coconut water is delicious and extremely nutritious.  Wherever there are coconuts, every single part of it is used.  Coconut water is best when enjoyed straight from a young picked coconut.  It is sweet with a slight nutty flavor.  The water is in the middle of the coconut nut inside the husk.  Coconut milk and cream comes from the meat of the coconut itself.  I am not going to lie, getting to the water if you are not trained or have a machete, is kind of hard.  I ended up using a drill to access the water.  My husband and I really enjoyed it by simply sticking in a couple straws in the small access holes.   Coconut water is rich in potassium, low in fat, and incredibly hydrating.  A good thing when fresh water is in limited supply.  It is believed that coconut water was used as an IV for wounded military during the war when supplies were not available.

Marshallese coconut water

Marshallese Coconut Water
 
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Author:
Serves: 2 per coconut
Ingredients
  • 1 fresh young coconut in the husk (1 serves two people)
Instructions
  1. Using a machete whack off the top of the coconut to access the nut.
  2. I used a drill to make small holes in the eyes of the nut.
  3. Insert straw and enjoy!
  4. Of course after you enjoy the water access the meat by whatever means necessary, I used a pick and a hammer. You can grate the coconut for the chukuchuk recipe or simply eat the meat.

 

Mali and Mauritania Tea Ritual

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Mali and Mauritania tea ritual is common throughout North Africa.  The tea that is used is typically Chinese green tea. The tea is brewed over coals and then poured into another pot. It is poured back and forth and then into glasses.  Then again from glass to glass.  Typically this happens from a great height above the pot or glass to aerate the tea and create a frothy foam on top.  It is a true art form and takes quite a bit of practice to get it just right.  It is also a slow process, the ritual can sometimes take hours.  Both in Mali and Mauritania it is often made and served by the man of the house.  After the first glass, mint is added as is copious amounts of sugar.  Like a full cup of sugar.  It is supposed to be really really sweet.   Muslims do not drink alcohol and some believe the sugar creates a high and sometimes it is called desert whisky. There is a saying that first glass is bitter like life, the second strong like love and the third gentle like death.  If you have your own tea ritual or are ever invited, proper etiquette says you should slurp your tea loudly and every drop should be enjoyed. It is the ultimate form of hospitality when tea is shared.  Enjoy a little Mali and Mauritania tea ritual.

Mali and mauritania tea ritual

Mali and Mauritania Tea Ritual
 
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Author:
Recipe type: Drink
Cuisine: North African
Serves: 4
Ingredients
  • 4 Tablespoons green tea
  • 12 cups water
  • 2 cups sugar or more
  • 4 sprigs mint
  • 2 tea pots and 5 glasses
Instructions
  1. In a tea pot boil water with green tea leaves
  2. once boiled pour tea from one pot to the other several times
  3. Then from a great height above the glasses pour one glass and then continue pouring from glass to glass until a frothy foam appears, put the pot back on the fire and add in mint leaves and sugar. Repeat the process until each guest had three cups of tea.
  4. Serve with dates

 

Liberian Pineapple Ginger Beer

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Liberian pineapple ginger beer is a non-alcoholic beverage despite its name. It is light and refreshing perfect for a warm summer day.  It is also made with the skin of a pineapple so next time you are using a pineapple for a dish, you should keep this recipe in mind.  Ginger has wonderful health benefits like vitamin K. B6 and magnesium so not only does it taste good, it is good for you. Enjoy!Liberian pineapple ginger beer

Liberian Pineapple Ginger Beer
 
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Recipe type: Drinks
Cuisine: Liberian
Serves: 1 gallon
Ingredients
  • 2 lbs fresh ginger root
  • 1 Cup of Sugar +/- to taste
  • 1 ripe pineapple
  • 14 cups water
  • 1 tsp to 1 Tablespoon whole cloves (to taste)
Instructions
  1. Wash your ginger root. Use a cutting board and small, sharp knife to cut into half-inch pieces.
  2. Transfer a half of the cut ginger into the blender. Add 2 cups of water. Cover and set blender to high. Blend until ginger is in small pieces and mixed in the water. Transfer this mixture to a big pot at least 8 quarts. Repeat with the rest of the ginger. Add this mixture to the pot.
  3. Wash the pineapple. Use a sharp knife to remove the peeling. You should slice the peeling off so that you also remove a half-inch of pineapple with the skin.
  4. Cut the peeling into one-inch pieces. Transfer a half of the cut pineapple peeling to the blender. Add 2 cups of water and blend on high until pineapple is in small pieces and mixed in the water. Transfer to the pot of ginger. Repeat with the rest of the cut pineapple. Add to the mixture in the pot. Note you are not using most of the fruit of the pineapple so use it for another recipe or just enjoy it while you are making you ginger beer.
  5. Add 10 more cups of water to the pot. Add cloves try just one teaspoon to start and add to taste.
  6. Bring to a boil on high and boil on medium-high for 30 minutes.
  7. Remove the pot from the stove. Cover the pot and allow the mixture to sit for 8 hours or overnight at room temperature.
  8. Pour the mixture through a metal sifter to remove the larger pieces of ginger, pineapple peel, and cloves. Use a big spoon to press and help force the liquid through the sifter.
  9. Next, Use some cheese cloth to strain out the finer particles. You will have to use your hand to wring out the ginger beer out of the cloth.
  10. To sweeten, first add 1 cup of sugar and stir. Add more sugar according to your taste. Cut and squeeze in lime, if desired. Chill and enjoy.
  11. Store in the refrigerator.

 

 

Kazakhstan Chai (Tea)

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Kazakhstan Chai or tea is served at every meal.  It is the ultimate form of hospitality that has very distinct rituals.  Typically the glass would only be filled up halfway to ensure that it remains hot. This recipe is basic black tea spiced up with some cardamon and fennel seeds.  The fennel adds a unique flavor to Kazakh chai that I think you will love, I know we did. Enjoy!

Kazakh Chai

Kazakhstan Chai (Tea)
 
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Author:
Recipe type: Drinks
Cuisine: Kazakhstan
Serves: 4
Ingredients
  • 3 cups water
  • 3 teaspoons loose black tea
  • 3 cardamon pods
  • 1 teaspoon fennel seeds
  • 1½ cups milk
  • sugar or honey to taste
Instructions
  1. Combine the water, tea, cardamon, fennel seeds in a saucepan bring to a boil and then simmer for 5 minutes.
  2. Add the milk and continue to simmer for a couple more minutes
  3. Strain the tea into cups
  4. Add sugar or honey to taste