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South African Bobotie (The National Dish )

April 16, 2020 By Darlene at International Cuisine

South African Bobotie is the beloved national dish. It is pronounced ba-boor-tea. A true comfort food always served with yellow rice called geelrys. The dish is a minced -curried meat casserole with a delicious egg custard topping. It is believed to have originated from the Cape Malays.

The origin of the name bobotie is disputed, however the Afrikaans etymological dictionary claims that probable origin comes from the Malayan word boemboe, meaning curry spices. The first recipe for South African bobotie appeared in a Dutch cookbook back in the early 1600’s.

As the national dish, it is no surprise that there are all sorts of recipes for it. Each family having their own sacred recipe. The bottom line is it can be made with multiple types of meat like beef, lamb or turkey. It can be spiced up in all sorts of ways but generally speaking curry of some type is used. It also has some type of dried fruit like raisins or apricots. Additionally South African bobotie can be garnished with walnuts, chutney and bananas. Sambal is typically served alongside. When you make this one feel free to include what you love, you truly can’t go wrong.

Did you know that two Nobel Peace Prize winners lived on the same street in the town of Soweto in South Africa? They were Archbishop Desmond Tutu and Nelson Mandela, both recognized for their work on apartheid and human rights. If you would like to learn more about more be sure to check out “Our Journey to South Africa”, there you will also find more authentic recipes like biltong, geelrys and melktert.

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!

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3.84 from 6 votes

South African Bobotie

The national dish of South Africa, a flavorful curried meat casserole you will love

Course Main Dish

Cuisine South African

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings

Calories 372kcal

Author Darlene at International Cuisine

Ingredients

2 tablespoons butter
2 medium onions diced
1 tablespoon garlic minced
2 slices bread
½ cup milk
1 1/2 Tablespoons curry powder
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon coriander
1 teaspoon thyme
1 teaspoon oregano
2 pounds lean ground beef lamb or turkey
1 large apple grated
1/3 cup fruit chutney
1/4 cup sultanas or raisins
1 lemon juice and zest
1 tablespoon Worcestershire sauce
salt and pepper to taste

Egg Custard Topping

3 eggs
5-6 bay leaves
½ cup cream
½ cup milk

Instructions

Pre-heat oven at 350 deg
In a medium bowl, mix together milk and bread to soften it. Set aside.
Lightly grease a 9×13-inch baking dish
Heat up a large skillet over medium heat, add butter until melted, add in onions and garlic. Saute for about 3 minutes just until soft and fragrant.
Next stir in the spices: curry powder, turmeric, ground cumin, coriander, thyme and oregano.
Add ground meat and stirring constantly to break it up, cook until beef is no longer pink or slightly brown. Remove from the stove.
Add to a bowl, followed by bread mixture, chutney, grated apple, lemon juice and zest, and Worcestershire – add sultanas or raisins. Season to taste with salt and pepper. Mix all together well.
Add beef mixture into greased casserole dish. Using a spoon press the beef mixture down. This helps keep the egg mixture on top and forms a nice custard top when baked,
Bake in the oven for around 40-50 minutes.
While bobotie is baking, mix together eggs, cream, milk and a ¼ teaspoon of turmeric.
Take the meat out of the oven, pour the egg mixture over the beef. Arrange the bay leaves on top.
Bake for another 20 minutes (check after 15 minutes ) or until the egg mixture has set.
Remove and let it rest for a few minutes then serve with yellow rice and vegetables.

Nutrition

Suugo (Somali Pasta Sauce)

March 5, 2020 By Darlene at International Cuisine

Suugo is what Somali’s call their pasta sauce. They of course inherited the love of pasta from the Italians who once colonized part of Somalia. This dish is called Baasta iyo Suugo, basically pasta with sauce. What is special about Somali Suugo is the use of a spice blend called Xawaash pronounced hawaaj. It adds a lovely earthiness to the sauce. I have the recipe on the site for the spice blend linked below or if you don’t want to make your own, you can purchase xawaash here.

Okay, I am sure you see that banana on the plate, strange I know. Somali’s eat banana with all sorts of unexpected foods like rice and stews. They typically take a bite of banana with what ever else they are eating in this case, suugo. It is fantastic, it completely balances the flavors of the pasta dish and sauce with just the perfect amount of sweetness. Somali’s also squeeze the juice of a lime over the dish as well. You get the picture sweet, savory, sour a perfectly balanced dish. I really loved this and I hope you do too.

It was also served with muufo, a lovely Somali bread which was perfect for sopping up the suugo. You could also serve the suugo over a mashed sweet potato if you aren’t eating pasta.

Did you know that they have a saying in Somalia that they don’t trust you if you don’t use a red onion? It’s true and so be sure to use a red one when you make suugo.

If you would like to learn more about Somalia, be sure to check out “Our Journey to Somalia. There you will also find more authentic recipes including the Xawaash you need for the Suugo. Also, you are sure to enjoy other recipes like Somali Salad and Kac Kac

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!

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3.47 from 32 votes

Suugo (Somali's Pasta Sauce)

Suugo is Somali's pasta sauce served over spaghetti and always served with a banana. It is surprisingly delicious!

Course Main Course

Cuisine Somali

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings

Calories 884kcal

Author Darlene at International Cuisine

Ingredients

1 medium Red onion diced
1/2 Green Bell Pepper diced
2 cloves garlic minced
1/4 cup olive oil
1 lb. beef cut into small cubes
1 14 oz (0.53 kg) can Diced Tomatoes
1 Tablespoon Tomato Paste
1 Tablespoon Xawaash or to taste
1 teaspoon sugar
1 teaspoon Black pepper
1 Tablespoon Cilantro, fresh chopped
1 lime juice of
1 Banana per person
1 lb. spaghetti cooked al dente

Instructions

In a large skillet, heat olive oil over medium high heat.
Add in the onions and bell pepper, cook for about 10 minutes stirring occasionally.
Add in the minced garlic and cook until fragrant just a minute or two.
Add in cubed beef and cook until browned while stirring.
Add in the Xawaash, diced tomatoes, tomato paste and pepper. Bring to a boil and then simmer for about 30 minutes until meat is nice and tender.
While the suugo is cooking you can make your pasta according to package directions.
Add one teaspoon of sugar and stir the suugo. Adjust seasoning as necessary.
Serve over pasta, plate with a banana and squeeze lime juice over the dish. Garnish with fresh cilantro. Bon Appetit!

Nutrition

Tuna Coconut Curry (A main dish from Oceania)

February 13, 2020 By Darlene at International Cuisine

This is a lovely recipe that comes from the remote islands of Oceania like, Solomon Islands and Tuvalu. Of course tuna is a common fish caught in the Pacific Ocean and this is a wonderful recipe to prepare it. It has a bit of spice and it has a wonderful sauce made with coconut milk. One can just imagine enjoying this on a palm lined pristine beach.

I love these recipes that cook up in a jiffy and in one pot, and this is one of them. Please make sure to use really fresh tuna and do not overcook it. It actually tastes amazing if slightly under cooked. You will love it. One interesting ingredient in this dish is cucumber that is cooked, it was surprisingly good although I must admit, I had never had it cooked before, have you?

Did you know that the nation of Tuvalu actually makes most of its revenue from its internet country code being .tv? It turns out that domain has become very popular with all the new streaming services. Not bad for a small country of only 11,000 people.

If you would like to learn more about the remote island nations, be sure to check out “Our Journey to Solomon Islands and Tuvalu. There you will also find more authentic recipes to go with your tuna coconut curry like palusami, taro root chips, and coconut pudding.

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!

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4.2 from 5 votes

Tuna Coconut Curry

A quick and easy, healthful recipe that cooks up in a jiffy!

Course Main Course

Cuisine Solomon Islands, Tuvalu

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings

Calories 297kcal

Author Darlene at International Cuisine

Ingredients

3 Tablespoons coconut oil
1 medium onion chopped
1 teaspoon ginger grated
2 cloves garlic minced
2 Thai bird chili peppers
1 Tablespoon curry powder
1 14 oz. can coconut milk
4 scallions chopped
1 cucumber peeled, seeded and cut lengthwise, julienne style
4 Tablespoons soy sauce
1 lb tuna steaks, raw cut into cubes

Instructions

Heat up the coconut oil in a wok or skillet
Cook the onions over medium-high heat until translucent, about 5 minutes
Add in the ginger, garlic, red chilies and curry powder, reduce heat and cook until fragrant.
Stir in the coconut milk, green onion and cucumber
Add in the soy sauce and stir to combine
Add in the tuna cubes and cook until desired preference. Do not overcook.
Serve with coconut rice, or regular steamed rice.

Nutrition

Stephanie Roast (Stefani Pecenka)

January 9, 2020 By Darlene at International Cuisine

Stephanie roast in Slovenia is called Stefani pecenka it is minced meat with spices, some bread, similar to a meatloaf but with surprise of hard-boiled eggs stuffed in the middle. It is easy to make and is a lovely main course for any occasion. The Stephanie roast goes beautifully with Slovenian roasted potatoes which are called prazen krompir.

I made mine with a combination of beef and pork. It is flavored with onion, garlic and some paprika, thyme, parsley and a popular spice blend called vegeta which you can pick up here if you can’t find it. It really is a pretty dish when sliced open with the hard-boiled eggs inside.

Did you know that Slovenia is also called the “Land of Hayracks”. Hayracks are exactly what they sound like a rack to dry hay and they dot the picturesque rural country side of Slovenia. Slovenia is a unique little country in Europe that I am sure will become a new tourist hot spott. After all, what is not to love about a country with such diverse geography from alps to a coastline along the Adriatic Sea?

If you would like to learn more about the country of Slovenia be sure to check out “Our Journey to Slovenia”. There you can also find more authentic Slovenian recipes like the roasted potatoes that pairs beautifully with this Stephanie roast, plus their famous dessert called potica.

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!

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4.67 from 3 votes

Stephanie Roast (Stefani Pecenka)

Stephanie roast is like a meatloaf with the surprise of hard-boiled eggs inside.

Course Main Course

Cuisine Slovenian

Prep Time 15 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 35 minutes

Servings

Calories 975kcal

Author Darlene at International Cuisine

Ingredients

1 lb beef ground
1 lb pork ground
1 medium onion
1 clove garlic minced
5 slices day old bread
3/4 cup milk
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon parsley
2 teaspoons vegeta
salt to taste
breadcrumbs if too thin
5 tablespoons oil 2 for roasting onions, 3 for dripping roast
6 eggs
1/4 cup beef stock

Instructions

Soak the bread slices in milk.
Chop the onions finely and saute in a little oil until translucent. Add in the minced garlic and saute for another minute. Set aside.
Transfer the ground meat to a larger bowl in which to mix the meat and add the soaked bread, all the spices, one egg and the cooked onion and garlic. Mix the ingredients thoroughly. If the meat mixture is too thin, bread crumbs can be added. The mass should still be soft, but able to be molded. Set aside
In the meantime, boil the remaining 5 eggs in water until hard, cool in ice water and then peel the eggs.
Put the meat to a work surface and with our hands form a kind of “tunnel” into which we load the boiled eggs.
Then close the “tunnel” and form a loaf.
Transfer the meat loaf to an oiled baking dish. Pour over the beef soup stock.
Bake for 10 minutes in a preheated oven at 375 degrees, then reduce the temperature to 340 degrees and bake for approx. 50 minutes.
After baking, remove the baking pan from the oven, cover the meat loaf with aluminum foil and let rest for 10 minutes.
Then turn the baking pan over and slice into thick slices.
Serve with Slovenian roasted potatoes and enjoy!

Nutrition

Bryndzové halušky (The National Dish of Slovakia)

December 19, 2019 By Darlene at International Cuisine

Bryndzové halušky is the name of Slovakia’s national dish. It is a true comfort food. It is little dumplings made with from grated potato, flour and egg. The little dumplings are boiled and then smothered in a special sheep’s cheese and topped with bacon bits and drippings. Seriously what is not to love, potato, cheese and bacon!

The easiest way to make the Bryndzové halušky is with a spaetzle maker like this one. If you don’t have one, a grater or colander can work just push use a spoon or scraper to push the dough through the holes into the boiling water.

You most likely will not be able to find the very special sheep’s cheese called bryndza in your local market so you can come close by mixing together sheep feta with heavy cream. The real thing is very popular all throughout Slovakia. It requires 10 stages to fully ripen. It must be at least 50% sheep’s milk to be authentic. Its color varies from a creamy white to a “willowy green”. It is a bit salty, and tangy which is perfect in the Bryndzové halušky.

Did you know that Borovicka is Slovakia’s national drink? It is flavored with juniper berries and similar to gin. If you would like to learn more about the food and culture of Slovakia, be sure to check out “Our Journey to Slovakia” there you will find more authentic recipes like their famous Kapustnica, a lovely sauerkraut soup.

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

A bowl full of the national dish of Slovakia bryndzove halusky

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5 from 3 votes

Bryndzové halušky (the national dish of Slovakia)

A true comfort food made with potato dumplings, sheep's cheese and bacon, what is not to love?

Course Main Course

Cuisine Slovakia

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings

Calories 442kcal

Author Darlene at International Cuisine

Ingredients

1 cup flour
1 egg
1 potato
1/3 cup water
1/2 teaspoon salt
5 oz bryndza OR sheep feta mashed with 1/4 cup heavy cream
5-7 slices of thick bacon
salt to taste

Instructions

Finely grate the potato into a bowl, keeping the juice. Add flour, egg, and salt, and stir with a wooden spoon. Add water and stir until all the lumps are smoothed out. If the dough is too runny, add flour; if too thick, add water.
In a large pot, bring water to a boil and add salt. Transfer the potato dough into the boiling water by using a spaetzle maker, or push the dough through a large grater or colander. Gently boil all halušky for 7 or 8 minutes, until they all float to the top.
Meanwhile, fry the bacon until crisp and dice it into cubes.
Strain the halušky and mix with bryndza. Sprinkle the bacon on top and pour the rendered bacon fat all over. Salt to taste and serve immediately.

Nutrition

Singaporean Chili Crab

November 7, 2019 By Darlene at International Cuisine

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

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

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

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

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

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

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

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

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!

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5 from 2 votes

Singaporean Chili Crab

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

Course Appetizer

Cuisine Singaporean

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings

Calories 356kcal

Author Darlene at International Cuisine

Ingredients

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

Instructions

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

Notes

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

Nutrition

Hainanese Chicken Rice (The National Dish of Singapore)

November 7, 2019 By Darlene at International Cuisine

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

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

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

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

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

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

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

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

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!

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3.67 from 6 votes

Hainanese Chicken Rice

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

Course Main Course

Cuisine Singaporean

Prep Time 30 minutes

Cook Time 2 hours 30 minutes

Total Time 3 hours

Servings

Calories 1441kcal

Author Darlene at International Cuisine

Ingredients

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

Ginger and spring onion oil

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

Chicken Rice

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

Dressing

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

Chili Sauce for Chicken

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

Instructions

Instuctions

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

For the ginger and spring onion oil.

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

For the chili sauce :

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

To begin poaching the chicken:

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

To make the chicken rice:

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

For the dressing:

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

Putting it all together:

When the rice is ready, use a cleaver to slice and debone the chicken Chinese-style and pour the dressing over it. Scatter with the coriander sprigs, and serve with sliced cucumber, tomato and serve with the rice and sauces.

Nutrition

Cassava Leaf Stew with Rice from Sierra Leone

October 17, 2019 By Darlene at International Cuisine

Cassava leaf stew goes by several different names like saka saka, pondu, palava and mpondu. It is always served over steamed rice and is considered to be the national dish of Sierra Leone. Cassava leaf stew is also extremely popular in other West African countries as well.

This version is made with beef and smoked fish but there are numerous versions with chicken and just fish and completely vegetarian. I loved this recipe as it was well rounded and a delight for the palate. It is also very filling. It has eggplant in it as well. I used my vitamix blender to make this recipe, easy-peasy. In Sierra Leone they would use a mortar and pestle called a mata wodo.

Rice is a staple ingredient in Sierra Leone and they have a saying “if you haven’t eaten rice today, you haven’t eaten”. It just proves how important it is in the cuisine. This dish along with other stews are typically served on a large platter and served communally. After a hand washing, you would sit down and using only your right hand make a ball with the rice and make an indentation with your thumb. This basically turns the rice into a spoon to sop up the delicious cassava leaf stew.

Cassava leaf may be difficult to find, I found it in my local Asian store in the freezer section it should be minced or ground. Here is an amazon link if you would like to try the real thing. You could substitute spinach however it is really nothing like the real thing.

If you would like to learn more about Sierra Leone be sure to check out “Our Journey to Sierra Leone”. There you will also find more authentic Sierra Leone recipes like ginger beer and grilled oysters.

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

A platter of cassava leaf stew over rice.

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4.25 from 12 votes

Cassava Leaf Stew/Sauce a recipe from Sierra Leone

Cassava leaf stew is considered to be the national dish of Sierra Leone

Course Main Dish

Cuisine Sierra Leone

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings

Calories 429kcal

Author Darlene at International Cuisine

Ingredients

1 lb. beef boneless cut into bite sized cubes
1 Tablespoon oil
2 onions peeled and roughly chopped divided
2 stock cubes divided Maggi
3 cups of water divided
2 medium eggplants peeled and roughly chopped
3 Tablespoons dried smoked fish flakes or 3 tbsp crayfish powder
Scotch bonnet or other chilli to your heat tolerance
5 Tablespoon peanut butter smooth
3/4 cup palm oil
1 lb. pounded cassava leaves
salt and pepper to taste

Instructions

Add the beef, 1 Tablespoon of onion, a quarter of the maggi stock cube, oil, 1/3 cup of water and a pinch of salt to a pot, mix well, bring to the boil and reduce to a simmer for about 25 mins until the beef is cooked through.
Reserve both the beef and the cooking liquid.
While the beef is cooking add the eggplant, the remaining onion, fish flakes, chili and 2/3 cups of water into a high-powered blender and blend into a puree.
Transfer the puree into a pot, add the remaining maggi stock cubes and water, peanut butter, and palm oil.
Mix well and over high heat bring to the boil and then reduce to a simmer for 30 mins stirring occasionally.
Then stir in the cassava leaves, and beef liquid, bring the boil and simmer for about 30 mins.
10 mins before the cassava leaves are done add in the beef, season well with any needed salt and pepper and cook till done.
Serve over steaming rice.

Nutrition

Octopus Curry (A popular main dish from the Seychelles)

September 26, 2019 By Darlene at International Cuisine

Octopus curry is an absolute beloved dish in the Seychelles. It truly reflects the fusion of culture that makes up the tiny island nation. Octopus curry is a creole dish. The original version comes from the Island of Praslin and is served in nearly every restaurant there. I served it over white rice but you can also make it a little fancier and serve it over saffron rice as well.

This octopus curry recipe hits all the notes to make your palate sing. If for any reason you can not find octopus, I usually find mine at my local Asian market, you could easily substitute calamari and it would be just as scrumptious.

Did you know that the largest seed in the world grows in the Seychelles? It is called coco de mer, the love nut or the sea nut and is basically a voluptuous looking double coconut. If you would like to learn more about this beautiful country be sure to check out “Our Journey to the Seychelles”.

If you enjoy this octopus curry recipe, you will also find more authentic recipes like daube de banana and smoked fish salad you are sure to love.

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

a bowl of octopus curry served with white rice

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4.38 from 16 votes

Octopus Curry

A scrumptious creole dish from the Seychelles

Course Main Dish

Cuisine Seychellois

Servings

Calories 615kcal

Author Darlene at International Cuisine

Ingredients

1 octopus
4 cups coconut milk
2 eggplants peeled and cut into small cubes
3 Tablespoons saffron
1 tsp masala or to taste
4 cloves garlic minced
1 inch ginger grated finely
3 sticks cinnamon
3 Tbsp oil
Salt and pepper to taste.

Instructions

Cut the octopus into pieces put into a pot of water and boil until it is tender. To check for tenderness, insert a fork into the flesh of the octopus: cooking is complete once the fork penetrates easily. (throw in a wine cork it is believed to help with tenderness)
In a pot, heat the oil. Then add the garlic, ginger, saffron, masala, cinnamon sticks, salt and pepper. Stir together taking care to not let the garlic and ginger burn.
Add your pieces of octopus, allow to fry for another minute or two.
Pour the coconut milk over the ingredients making sure they are all covered.
Cook over low heat for 15 minutes, stirring occasionally.
Add the eggplant.
Turn gently with a wooden spoon. Allow to simmer for 5 minutes. The coconut milk should have reduced to a little less than half.
Serve hot over steaming white or saffron rice.

Nutrition

Serbian Cevapi (Grilled Kebabs served with kaymak and onions)

September 5, 2019 By Darlene at International Cuisine

Serbian Cevapi is considered to be the National Dish of Serbia. These peppery kebabs are made from three types of fresh ground meat, are fun to make and well worth the effort. The flat bread called Lepinja is pretty simple to make and the recipe is also included here. If you were short on time, you could use any good flat bread to make this yummy Serbian entrée.I used my Kitchenaid meat grinder to make the kebabs. The better cuts of meat you use, the better your Serbian Cevapi will taste. I used a combination of lamb, pork and beef, and they were superb.

Cevapi is typically served with onions on top, and good helping of kaymak which is a creamy dairy product. If you can’t find it, I have included a quick and easy recipe to replicate it.

The flat bread called lepinja is pretty simple to make, and we loved it. Serbian cevapi is somewhat like a sandwich but never on a bun like a hamburger only flat bread.

Many countries in the region love cevapi although it is made with various meats and accompaniments. You will definitely find this delight on the street in Serbia. I love street food, don’t you?

If you would like to get more authentic recipes and learn more about the country of Serbia, be sure to check out “Our Journey of Serbia”.

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 picture of Serbian flat bread, topped with kaymak, cevapi, and onions.

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5 from 1 vote

Serbian Ćevapi u lepinja sa kajmakom (Kebabs in flat bread with Kaymak)

The national dish of Serbia, you can grind your own meat or buy it all ready ground, to save time.

Course Main Course

Cuisine Serbian

Prep Time 40 minutes

Cook Time 40 minutes

rising time 2 hours

Total Time 3 hours 20 minutes

Servings

Calories 996kcal

Author Darlene at International Cuisine

Ingredients

Ingredients for the Cevapi
1 lb beef
½ lb lamb
½ lb pork
1 white onion sliced very thin
2 tablespoons black pepper
Salt to taste
1 tablespoon parsley for garnish
1 tablespoon crushed red pepper to taste
Ingredients for Lepinja
3 ½ cups Bread flour
2 tablespoons dry active yeast
½ teaspoon sugar
1 2/3 cups warm water
1-2 teaspoons cooking oil
1 egg yolk beaten to baste on top of the Lepinja’s before baking

Instructions

To make the Serbian Cevapi kebabs

Cut the meat into 1” cubes to go through your meat grinder. Grind all the meat together and run through your grinder twice.
Add salt and pepper to the meat mixture and mix thoroughly
Form the meat into small size sausages a little bigger than your thumb and about 3 inches long. (you can do this preparation ahead of time and have them rest in the refrigerator, overnight is okay as long as they are covered.)
Grill the kebabs over hardwood coals on a BBQ for the best flavor. You can use a small amount of cooking oil to baste the kebabs and keep them from sticking to your grill.
When the kebabs are almost finished cooking, warm the flat bread on the grill.
Take off the flat bread Lipinja, smear with the Kaymak, put several kebabs on the bread and top with onions, crushed red peppers and parsley.
Instructions for the Lepinja (Serbian Flat Bread)
Pour the flour into a large bowl making a dent in the middle. Put the Yeast and sugar and salt in the dent.
Add the warm water and knead it to make a soft dough. Mix 5- 10 minutes until you see airy bubbles.
Once you are happy with the dough, pour 1-2 teaspoons of cooking oil around the edges of the dough, making sure the oil surrounds the dough in the bowl.
Cover the bowl with plastic wrap and leave it until the dough rises.
When the dough rises, slowly turn it over and let it rise again, repeat this process two more times.
After the last rise, take the dough out of the bowl and place on a floured surface, divide into four equal balls.
Put floured parchment paper on a baking tray
Place each floured ball onto the tray
Let rest for 10 minutes then shape each lepinja by spreading out the dough into a circle and poke with a fork many times.
Baste the top of each lapinja with the egg yolk.
Put the baking tray into the oven at 440 degrees , they should take about 15-20 minutes to until they are golden brown.
Put into a kitchen towel to keep soft when finished.
NOTE: If you need to make some Kaymak
Kaymak is a creamy dairy product. It is made from cow or sheep’s milk. If you cannot find Kaymak, combine 1 part sour cream, with 1 part softened cream cheese, and ½ part feta. Mash up feta and blend all ingredients until smooth. Refrigerate for 30 minutes and serve at room temperature.

Nutrition