A bowl full of Sudanese ful medames with tomatoes, arugula, tomatoes andn onions on top.
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5 from 3 votes

Ful Medames (Sudanese Fava Beans)

A delicious vegetarian recipe dating back to the Pharohs
Course Main Course
Cuisine Egyptian, Sudanese
Prep Time 15 minutes
Cook Time 2 hours
soaking time 8 hours
Total Time 10 hours 15 minutes
Servings 8
Calories 155kcal
Author Darlene at International Cuisine


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


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


Calories: 155kcal | Carbohydrates: 12g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 102mg | Sodium: 723mg | Potassium: 262mg | Fiber: 3g | Sugar: 3g | Vitamin A: 498IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 1mg

Sri Lankan Prawn Curry

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

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

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

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

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 Prawn curry with Pol Sambal and rice
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5 from 2 votes

Sri Lankan Prawn Curry

A wonderful main dish to give you a taste of Sri Lanka
Course Main Dish
Cuisine Sri Lankan
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 287kcal
Author Darlene at International Cuisine



    Prawns /Shrimp

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

    Prawn/ shrimp Curry

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



      Preparing the Prawns/Shrimp

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

      Prawn/Shrimp Curry

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


      Calories: 287kcal | Carbohydrates: 11g | Protein: 25g | Fat: 17g | Saturated Fat: 13g | Cholesterol: 286mg | Sodium: 1040mg | Potassium: 286mg | Fiber: 2g | Sugar: 5g | Vitamin A: 579IU | Vitamin C: 76mg | Calcium: 212mg | Iron: 4mg


      Spanish Paella (Saffron rice, Meat and Seafood)

      Paella is a dish that is immediately associated with Spanish cuisine. Paella is often thought of as the national dish outside the country.  It originated from the Spanish region of Valencia.  The traditional version was made with easy to obtain ingredients like snails, rabbits, and green vegetables as well as their Valencian rice.

      The traditional version is not the one that is famous throughout the world, it is the one with seafood and other meats that has become renown. It is truly a dish that is as beautiful to look at as it is to eat.

      A pan full of paella rice topped with meats and seafood.In many areas of Spain you will find parks and beaches set up with Paella pits.  It is a common pastime to relax and enjoy the out of doors while your paella is cooking away on the open fire.

      The name comes paella comes from the wide shallow round pan it is cooked in. I highly recommend you have one to properly present and cook this dish.  You can pick one up here. You can also get a whole paella set up with a burner as well.  This is perfect if you are not in Spain near a Paella pit but want to have an authentic paella experience for just you or a crowd. 

      Saffron is used in this decadent dish and make sure to use the strands that come from Spain.  Just a few strands are needed and is an important piece to the paella.  Saffron is grown in Spain and is extremely expensive, the most expensive spice in the world.  Thankfully a little goes a long way, you can get authentic saffron strands here.

      Of course, you will want to use the freshest of seafood for this amazing dish.  It is truly spectacular and I truly hope you have the opportunity to make it.  It is a long list of ingredients, but absolutely worth the effort.  Paella is the perfect dish to share with friends and makes a lovely presentation for any occasion.

      If you would like to learn more about the beautiful and fascinating country of Spain be sure to check out Our Journey to Spain. There you will also find more Spanish recipes like Garlic Shrimp, Octopus with Potatoes, gazpacho and more.

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

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

      A pan full of paella rice topped with meats and seafood.
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      4.34 from 3 votes


      This paella version is the one known around the world with seafood and meat.
      Course Main Dish
      Cuisine Spanish
      Prep Time 30 minutes
      Cook Time 1 hour 30 minutes
      Total Time 2 hours
      Servings 8
      Calories 882kcal
      Author Darlene at International Cuisine


      • 6 cups chicken stock preferably homemade
      • ½ teaspoon saffron Spanish strands
      • 1 small onion peeled
      • 2 lbs chicken pieces
      • salt coarse
      • ½ cup olive oil
      • ¼ pound chorizo sausage cut in ¼ inch slices
      • 1 large pork chop boned and diced
      • ¼ lb cured ham piece diced
      • 1 medium onion chopped
      • 4 scallions chopped
      • 4 cloves garlic minced
      • 2 pimientos diced
      • 1 pound small or medium shrimp shelled.
      • 4 lobster tails or 8 king crab legs 8 jumbo shrimp in the shell
      • 3 cups short-grain rice
      • 5 tablespoons parsley chopped
      • 2 bay leaves crumbled
      • ½ cup dry white wine
      • 1 Tablespoon lemon juice
      • ¼ pound fresh or frozen peas
      • 18 clams scrubbed
      • 18 Mussels scrubbed
      • Lemon wedges for garnish
      • Chopped parsley for garnish


      • Heat the broth with the saffron and the whole onion. Cover and simmer about 15 minutes.
      • Remove the onion and measure the broth. You need exactly 5 ½ cups.
      • Cut the chicken pieces into serving sizes Dry the pieces well and sprinkle with salt.
      • In a metal paella pan with a 16 inch base heat the oil.
      • Add the chicken pieces and fry over high heat until golden. Remove to a warm platter.
      • Add the chorizo, pork and ham to the pan and fry for another 10 minutes
      • Add in the chopped onion, scallions, garlic and pimientos and sauté until the onion is wilted.
      • Add the shrimp and the lobster and sauté about 3 minutes or until they barely turn pink.
      • Remove the shrimp and lobster to the platter with the chicken.
      • Add the rice to the pan and stir to coat it well with the oil.
      • Sprinkle in the 5 tablespoons chopped parsley and the crumbled bay leaves. (you can do all this up to this point ahead of time if you wish)
      • Stir in the broth, boiling hot, the wine, lemon juice, and peas. Salt to taste.
      • Bring to a boil and cook, uncovered and stirring occasionally, over medium/high heat about 7 minutes or until the rice is no longer soupy but still some liquid remains.
      • Bury the shrimp and chicken in the rice. Push the clams and mussels into the rice, with the edge that will open facing up.
      • Decorate the Paella with the lobster pieces , crab or large shrimp, then bake at 325 degrees F. uncovered for 20 minutes.
      • Remove from the oven and let sit on top of the stove, lightly covered with foil for about 10 minutes.
      • Serve with lemon wedges and garnish with chopped parsley.


      Calories: 882kcal | Carbohydrates: 70g | Protein: 57g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 284mg | Sodium: 1436mg | Potassium: 937mg | Fiber: 4g | Sugar: 5g | Vitamin A: 537IU | Vitamin C: 19mg | Calcium: 175mg | Iron: 6mg