Recipes Archives - Page 2 of 74 - International Cuisine

Samoan Chicken (Moa Fa’Asaina)

May 23, 2019 By Darlene at International Cuisine

Samoan chicken is called Moa Fa’Asaina. This easy to make dish will become one of your favorites. In Samoa they cook in an uma, an earth oven. It can be easily replicated in a dutch oven which is how I made this Samoan chicken. It was served over a simple coconut rice which I also highly recommend.

The deep flavor comes from a dark soy sauce, onion and garlic with a hint of vinegar. The result is a tender juicy bite that will leave you wanting more. The coconut rice is just plain steamed rice with bit of coconut milk, so easy and flavorful.

There are many legends about how Samoa got its name. Interestingly, moa means chicken in the Samoan language however I do not believe that the name Samoa has anything to do with chickens. If you would like to learn more about the islands of Samoa be sure to check out “Our Journey to Samoa” there you will also find more delicious and authentic Samoan recipes. Be sure to join the culinary journey around the world when you stop by, it’s free! That way, you won’t miss a thing.

Have you ever been to Samoa? If so, I would love to hear about what your favorite food was. Be sure to leave me a comment below. Also I would love it if you make this chicken to leave me a comment as well, I hope you enjoy 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!

A plate of Samoan chicken over coconut rice

5 from 1 vote

Samoan Chicken Moa Fa'Asaina

A super delicious chicken recipe from Samoa

Course Main Dish

Cuisine Samoan

Keyword Samoan Chicken

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 4

Calories 575 kcal

Author Darlene at International Cuisine

Ingredients

For the chicken

2 pounds chicken pieces with skin on and bones I used drumsticks and thighs
1 cup dark soy sauce
½ cup apple cider vinegar
1 onion sliced
4 cloves garlic peeled and diced
1 tablespoon ginger peeled and minced
salt and pepper to taste
2 Tablespoons tapioca starch
2 Green onions chopped to garnish
1 Tablespoon sesame seeds roasted to garnish

For the rice

2 cups cooked white rice
1 cup coconut milk
pinch salt

Instructions

For the chicken

Season the chicken well with salt and pepper
Brown the chicken on all sides in a large dutch oven.
Remove the chicken to a plate and drain all but a tablespoon or so of grease from the dutch oven.
Saute the onions and garlic and ginger in the dutch oven, scraping up any bits from the chicken.
Return the chicken to the pan and add the soy sauce and vinegar, then add enough water to cover the chicken.
Continue to cook for another 20 minutes or so or until the chicken is cooked through.
Remove the chicken from the pan.

To thicken the sauce,

Take 2 Tablespoons of tapioca starch in a bowl with just a touch of cold water to form a thick paste, Whisk this into the sauce.
Reduce the heat as the sauce begins to thicken and return the chicken to the sauce.

For the rice

Into the warm cooked rice, add the coconut milk and a pinch of salt. You should have enough to cover the rice. Allow the rice absorb the coconut milk.
Put a scoop of rice in a bowl then top with a couple pieces of chicken and sauce
Garnish with onions and sesame seed, Serve warm

Nutrition Facts

Samoan Chicken Moa Fa'Asaina

Amount Per Serving

Calories 575 Calories from Fat 306

% Daily Value*

Total Fat 34g 52%

Saturated Fat 17g 85%

Cholesterol 120mg 40%

Sodium 3361mg 140%

Potassium 637mg 18%

Total Carbohydrates 36g 12%

Dietary Fiber 2g 8%

Sugars 3g

Protein 32g 64%

Vitamin A 3.6%

Vitamin C 6%

Calcium 7.7%

Iron 27.2%

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

Samoan Poi (Mashed Bananas with Coconut Cream)

May 23, 2019 By Darlene at International Cuisine

Samoan Poi is not the same type of poi you think of having at a Hawaiian luau. This Samoan poi is made of ripe bananas that are simply mashed and mixed together with coconut cream or milk. Add in a little sugar and some vanilla and you have a refreshing dessert to enjoy on a hot day.

The Samoan poi recipe is popular on many South Pacific islands. After all bananas and coconuts are staple ingredients on all those islands. A traditional and lovely dessert.

Did you know that tattooing is part of Samoan culture. Samoans were among the earliest tattoo artists and considered to be the best in the world. A traditional waist to knee tattoo in Samoa is a rite of passage for men. If you would like to learn more about this little country be sure to check out “Our Journey to Samoa”. There you will also find more authentic recipes and be sure to join the culinary journey around the world, it’s free!

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

5 from 1 vote

Samoan Poi

A delicious dessert recipe using staple island ingredients.4

Course Dessert

Cuisine Samoan

Keyword samoan Poi

Prep Time 5 minutes

Total Time 5 minutes

Servings 4

Calories 214 kcal

Author Darlene at International Cuisine

Ingredients

4 bananas
1/2 cup coconut cream or milk
2 teaspoons sugar or more or less to taste
1/2 teaspoon vanilla
1/2 lemon or lime Zest of

Instructions

Peel the ripe bananas and then mash them with a fork in a bowl.
Add in the rest of the ingredients. If you would like it creamier you can put in a blender as well.
Serve immediately

Nutrition Facts

Samoan Poi

Amount Per Serving

Calories 214 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 9g 45%

Sodium 2mg 0%

Potassium 520mg 15%

Total Carbohydrates 31g 10%

Dietary Fiber 4g 16%

Sugars 17g

Protein 2g 4%

Vitamin A 1.5%

Vitamin C 14.6%

Calcium 0.9%

Iron 5.5%

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

Caribbean Octopus Appetizer

May 2, 2019 By Darlene at International Cuisine

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

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

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

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

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

a plate of octopus carpaccio topped with mango salsa

5 from 2 votes

Caribbean Octopus Appetizer with Mango Salsa

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

Course Appetizer

Cuisine Caribbean

Prep Time 15 minutes

Total Time 15 minutes

Servings 4

Calories 278 kcal

Author Darlene at International Cuisine

Ingredients

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

For the Mango Salsa

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

Instructions

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

Nutrition Facts

Caribbean Octopus Appetizer with Mango Salsa

Amount Per Serving

Calories 278 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 2g 10%

Cholesterol 54mg 18%

Sodium 408mg 17%

Potassium 589mg 17%

Total Carbohydrates 19g 6%

Dietary Fiber 2g 8%

Sugars 12g

Protein 18g 36%

Vitamin A 21.7%

Vitamin C 60.7%

Calcium 8.3%

Iron 35.7%

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

Green Fig and Salt Fish Salad

May 2, 2019 By Darlene at International Cuisine

Green fig and salt fish salad is beloved. The Islanders call green bananas figs in several Caribbean islands including all three of the Saints in the lower Antilles. Bananas are the main crop of the islands which replaced sugarcane overtime. Salt fish is salted cod that has been popular of centuries because the fish does not require refrigeration and lasts a really long time. This salad is hearty and delicious.

When you cook the bananas you cook them in the skin until they are fork tender. It is normal that the skin will turn black during this process.

I typically buy my salt fish de-boned here. If you don’t get it that way be sure you remove the bones before serving it. It truly does make it much easier to spend a few extra bucks to have it done for you. This salad reminds me somewhat of a potato salad but I love the twist with the added salt fish.

Salt fish and green figs is the national dish of St. Lucia however this is a lighter green fig and salt fish salad version. I hope you make it you will love it. Have you ever been to St. Lucia? It is a very popular honeymoon spot it the Caribbean. If you would like to learn more be sure to check out “Our Journey to the Saints“. Here you will also get more delicious and authentic Caribbean recipes.

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

5 from 2 votes

Green Fig and Salt Fish Salad

A lovely salad from the Caribbean Islands of the lesser Antilles. Green figs are actually green bananas which are abundant on the islands.

Course Salad

Cuisine Caribbean

Keyword Green Fig and Salt Fish Salad

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4

Calories 526 kcal

Author Darlene at International Cuisine

Ingredients

INGREDIENTS

½ pound salted codfish boneless
6-8 green figs aka green bananas, about 2 pounds
½ large red sweet pepper seeded and diced
2 scallions finely chopped
½ cup mayonnaise
2 cloves garlic 1 whole and 1 grated
½ small onion grated
2 sprigs parsley finely chopped (for garnish)
Salt and pepper to taste

Instructions

Wash the green figs. Cut off the top and bottom and slice skin lengthwise.
Add water to a large pot and bring to a boil.
Add one clove of garlic and the green figs.
Boil 10-20 minutes until fork tender. Please note the skin will likely turn black during cooking, this is normal.
While the green figs are boiling, rinse salted fish. In a small pot, add about 2 cups of water and salted fish. Boil for 5 minutes. Drain and repeat a second time. Drain boiled salted fish
remove skins, and dice.
Use a fork to mash one of the figs. Dice the rest into bite-sized pieces.
Flake salt fish using fingers or fork.
Dice the sweet pepper, chop the scallions and parsley. Grate one clove of garlic and onion.
In a large bowl, add chopped green figs, diced sweet peppers, chopped scallions, grated onion, grated garlic and mayo, and the salt fish. Mix well.
Add salt and freshly ground black pepper to taste.
Garnish with parsley.

Nutrition Facts

Green Fig and Salt Fish Salad

Amount Per Serving

Calories 526 Calories from Fat 198

% Daily Value*

Total Fat 22g 34%

Saturated Fat 3g 15%

Cholesterol 97mg 32%

Sodium 4166mg 174%

Potassium 1528mg 44%

Total Carbohydrates 43g 14%

Dietary Fiber 5g 20%

Sugars 23g

Protein 38g 76%

Vitamin A 15.6%

Vitamin C 48.1%

Calcium 11%

Iron 11.6%

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

Grilled Lobster Caribbean Style

May 2, 2019 By Darlene at International Cuisine

Grilled lobster is a wonderful treat anytime. If you can find yourself some wild caught spiny lobsters that are abundant in the warm Caribbean sea, you are in for a real treat. They simply have a sweeter meat than other lobsters. Grilled to perfection with just a bit of butter, lemon and old Bay Seasoning, you are in for a bite of heaven. Honestly, making grilled lobster tails at home is super quick and easy.

I found a package of two wild caught spiny lobster tails in the frozen section at my local supermarket. I was so excited as this is the type of lobsters you would enjoy in the Caribbean Islands of the Saints in the lesser Antilles.

To make them is so easy, one of the quickest meals around, and so luxurious. Grilled lobster tails are rich and one of my favorite foods for a special occasion. There are many theories on the best way to cook a lobster tail and to be honest pretty much any which way works just fine. This time I wanted to grill them as it is the most common way in the Caribbean.

I simply use a scissors and cut through the upper and lower part of the shell and use a sharp knife to cut through the meat. This way you are presented with two halves of the tail. It makes it easy to grill this way. I cook the meat side down on the grill first and the flip it over and then baste with lots of butter until the meat is white. You just want to make certain that you do not over cook lobster, it turns tough and looses its naturally sweet flavor.

Did you know that St. Kitts is a nickname for Christopher? If you would like to learn more about the Caribbean islands be sure to check out “Our Journey to the Saints ” as well as get more authentic and delicious recipes

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

5 from 2 votes

Grilled Lobster

A quick and easy way to cook up a delicious main dish. Be sure to try to find Spiny lobster tails as they are super sweet and what you would find in the Caribbean.

Course Main Course

Cuisine Caribbean

Keyword Grilled lobster

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings 4

Calories 474 kcal

Author Darlene at International Cuisine

Ingredients

4 lobster tails each tail cut into two pieces
1 cup butter
1 lemon juice of
1 lemon cut into wedges for serving
2 teaspoons old bay seasoning.

Instructions

In a saucepan melt the butter, slowly over medium-low heat, I like it to just start to scorch and then add in the juice of one lemon and the old bay seasoning.
Set aside you will use some for basting the lobster on the grill and the rest will be served with the cooked lobster for dipping.
Preheat grill to medium-high heat.
Place the lobster meat side down for about 2-3 minutes
Turn over and generously baste with the butter until cooked through, the meat should be firm with no translucency. About 4-5 minutes.
Serve on platters with lemon wedges, and a side of butter sauce.

Nutrition Facts

Grilled Lobster

Amount Per Serving

Calories 474 Calories from Fat 414

% Daily Value*

Total Fat 46g 71%

Saturated Fat 29g 145%

Cholesterol 202mg 67%

Sodium 674mg 28%

Potassium 214mg 6%

Total Carbohydrates 5g 2%

Dietary Fiber 1g 4%

Sugars 1g

Protein 11g 22%

Vitamin A 28.9%

Vitamin C 34.7%

Calcium 9.1%

Iron 4.7%

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

Tania Fritters AKA Malanga Fritters

May 2, 2019 By Darlene at International Cuisine

Tania fritters are what many of the Caribbean islands also call malanga fritters. To be honest it is quite easy to get confused between a few root vegetables as they all look similar and often are interchanged. Malanga’s Latin name is Xanthosoma. Malanga or tania is similar to eddoes or dasheen aka taro or cassava respectively.

I found malanga at my local Latin market. It was called malanga. I first peeled the malanga with a knife and then grated it. Honestly, I don’t particularly like to grate unless it is malanga or tania. It grates beautifully, it is soft and almost has a milky like consistency that acts as a binder. You really don’t need a binder when you put these in the fryer, these are so easy to make and it clear to see why they are loved. Tania fritters have a delicious almost nutty flavor that is perfectly crunchy on the outside. We enjoyed them as a side dish to our grilled lobster.

Did you know that St. Kitts and Nevis are the two oldest colonized territories in the Caribbean. If you would like to learn more about the Caribbean islands be sure to check out “Our Journey to The Saints”.

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!

WP Recipe Maker #8889remove

Tania Fritters Tania fritters are made from malanga. They are super easy to make and will actually make you look forward to grating. They are scrumptious! Course: Appetizer Cuisine: Caribbean Keyword: tania fritters Prep Time: 10m Cook Time: 10m Total Time: 20m Servings: 4 Author: Darlene at International Cuisine – 1-2 tania roots – 1/4 cup chives chopped – 1/4 teaspoon Black pepper – 1/2 teaspoon Salt – Vegetable oil to fry 1) Wash and peel the tania. 2) Grate the tania and place a bowl 3) Add in the salt and pepper to taste 4) Heat up the vegetable oil to medium high and drop in a little piece of the tania. If it sizzles it is ready. 5) Use a spoon and drop in the hot oil, smash with the back of the spoon and cook until golden then flip over. 6) When golden brown on both sides , remove and drain on a paper towel to remove excess oil. 7) Serve hot calories 164 carbohydrates 39 protein 1 sodium 305 potassium 276 fiber 1 sugar 1 vitamin_a 2.4 vitamin_c 27.2 calcium 1.6 iron 1.5

Caribbean Black Cake

May 2, 2019 By Darlene at International Cuisine

Caribbean black cake is one that is enjoyed for celebrations. It is made with dried fruit soaked in rum and sweet wine. Some people in the Caribbean soak their fruit for up to a year. I had about two weeks but you can do it with just a few days, just be sure to plan ahead when you make this special cake.

Honestly this Caribbean black cake is rich, fruity and boozy. It is spiced with nutmeg, cinnamon and all spice, all flavors of the Caribbean. Please note that this is an adult cake, not one for the kiddos. It is often doused with additional rum right after cooking. You can add as much or as little as you like but trust me the more you add, the happier your guests will be, if you know what I mean.

Sit back and enjoy the rhythms of the Caribbean. Why not put on some calypso music and be transported to the exotic islands of the Lesser Antilles.

Did you know that the capital city of St Vincent and the Grenadines is Kingstown and is also known as the “Land Of Arches”? There are more than 400 arches to be found there because of the well-preserved colonial buildings. If you would like to learn more about the Caribbean islands in the Lessert Antilles, be sure to check out “Our Journey to the Saints” you can also get more delicious and authentic recipes.

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

5 from 2 votes

Caribbean Black Cake

A delicious boozy cake from the Caribbean. Trust me your guests will get happy eating this one!

Please note times does not include soaking the fruit in the rum, allow a couple of days.

Course Dessert

Cuisine Caribbean

Keyword Caribbean Black Cake

Prep Time 30 minutes

Cook Time 2 hours

Total Time 2 hours 30 minutes

Servings 10

Calories 646 kcal

Author Darlene at International Cuisine

Ingredients

1-2 pounds dried fruits raisins, prunes, cherries, apricots
1 cup strong rum
1 cup sweet wine Cherry, grape or plum
10 ounces unsalted butter
1 cup granulated sugar
5 large eggs
2 ¼ cups flour
2 teaspoons baking powder
3 tablespoons browning
2 tablespoons molasses
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon all spice
2 teaspoons grated Lime
1 teaspoon almond extract
1 teaspoon vanilla extract
confectioners sugar for dusting
Maraschino cherries for garnish

Instructions

Chop all the fruit into little chunks, then place in a large bowl.
Pour rum and wine in the bowl of fruit, add enough alcohol to cover the fruit. Cover and leave in a cool place so it soaks up the alcohol. The longer the better.
Pour the soaked fruit together with any remaining juices into a blender and blend until smooth.
Pre-heat the oven to 325°F. Grease and line the cake pan with parchment paper..
Cream together the butter and sugar at high speed until fluffy.
Stir in the eggs, a one at a time, beating the mixture well between each one.
Sift in the flour, baking powder, followed by browning, molasses, into the batter. Then add fruit blend, nutmeg, cinnamon, all spice lime zest, rum, almond and vanilla extract.

Nutrition Facts

Caribbean Black Cake

Amount Per Serving

Calories 646 Calories from Fat 225

% Daily Value*

Total Fat 25g 38%

Saturated Fat 15g 75%

Cholesterol 142mg 47%

Sodium 53mg 2%

Potassium 537mg 15%

Total Carbohydrates 78g 26%

Dietary Fiber 5g 20%

Sugars 47g

Protein 7g 14%

Vitamin A 16.5%

Vitamin C 0.8%

Calcium 14.4%

Iron 16.2%

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

Rwandan Hard-boiled Eggs

March 28, 2019 By Darlene at International Cuisine

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

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

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

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

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

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

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

5 from 1 vote

Rwandan Hard-boiled eggs with Akabanga

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

Course Appetizer

Cuisine Rwandan

Keyword Rwandan Hard-boiled Eggs

Prep Time 2 minutes

Cook Time 5 minutes

Total Time 7 minutes

Servings 1 person

Calories 71 kcal

Author Darlene at International Cuisine

Ingredients

1 egg per person
1 drop Akabanga chili oil

Instructions

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

Nutrition Facts

Rwandan Hard-boiled eggs with Akabanga

Amount Per Serving

Calories 71 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 1g 5%

Cholesterol 163mg 54%

Sodium 62mg 3%

Potassium 60mg 2%

Protein 5g 10%

Vitamin A 4.8%

Calcium 2.5%

Iron 4.3%

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

Rwandan Goat Brochettes (Grilled Goat on Skewers)

March 28, 2019 By Darlene at International Cuisine

Rwandan goat brochettes are another beloved street food. These are simple to make if you can get your hands on some goat meat otherwise you can substitute beef, chicken or fish. All of which would be authentic. I was able to find goat in my local Asian market and the flavor of these brochettes marinated in a tantalizing spicy tomato sauce were amazing. Brochettes are considered to be the national dish of Rwanda.

The smell of these cooking over the fire is divine. No wonder they are such a beloved street food, they are hard to resist. Goat is the number one meat of choice, and they also make them with goat offal in which case they are called zingalo. Fair warning you can not eat only one brochette.

To make them is very simple. First make the sauce which is made of tomato puree, maggi, vegetable oil and of course some pili-pili chili. You will reserve some of the sauce to serve as a side, as well as for basting during the grilling. Make sure to soak the wooden skewers, so they don’t break on the grill. You will want to let the brochettes marinade for about 30 minutes.

Then you heat up your grill to medium high flame and cook for about 3-5 minutes a side. Be sure to baste them while grilling with the sauce.

They are best enjoyed hot off the grill, serve it with the reserved sauce. You should serve them with a side of sweet potato fries (which are also delicious dipped in the sauce) and fried plantains for a full meal.

If you would like to learn more about this beautiful country also known as the land of a thousand hills, be sure to check out “Our Journey to Rwanda“. Plus get more authentic Rwandan recipes.

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

5 from 2 votes

Rwandan Goat Brochettes

Rwandan goat brochettes are considered to be the national dish of Rwanda. They are super easy to make and really tasty! Serve with sweet potato fries and fried plantains for an authentic Rwandan meal.

Course Main Dish

Cuisine Rwandan

Keyword Rwandan Goat Brochettes

Prep Time 15 minutes

Cook Time 10 minutes

Marinade 30 minutes

Total Time 25 minutes

Servings 4

Calories 204 kcal

Author Darlene at International Cuisine

Ingredients

1 lb goat meat or beef cut into 1 inch cubes
1 onion quartered
5 fresh ripe plum tomatoes, crushed
1/2 small can of tomato puree
1/2 onion diced
1 bouillon cube Maggi
6 pili-pili chilies use any hot chili you like
Vegetable oil
Salt to taste

Instructions

Instructions:

Soak the wooden skewers in water for about 20 minutes.
Form the brochettes by alternately threading meat and 2 to 3 pieces of onion onto the skewer.
Mix the crushed tomatoes, the diced onions and the pili-pili chilies (pounded to a paste) along with the tomato puree. This should create a medium thick sauce; add a little oil and water to attain the desired consistency.
Reserve half of the sauce for dipping.
Put half the sauce in a pan with the skewers and turn to coat, let marinade for 30 minutes.
Then lay the skewer on the grill Brush the sauce on all sides of the brochettes, adding more of the sauce as you turn them. Turn them about 3 times. Allow it to cook for about 3 minutes. The brochettes are ready when just cooked through (about 8-10 minutes) and should be a nice reddish color, due to the sauce.
Serve with sweet potato fries and use the reserved sauce for dipping.

Nutrition Facts

Rwandan Goat Brochettes

Amount Per Serving

Calories 204 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 1g 5%

Cholesterol 70mg 23%

Sodium 311mg 13%

Potassium 664mg 19%

Total Carbohydrates 10g 3%

Dietary Fiber 1g 4%

Sugars 5g

Protein 27g 54%

Vitamin A 13.9%

Vitamin C 121.8%

Calcium 4.4%

Iron 17.5%

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

Rwandan Sweet Potato Fries (Chips)

March 28, 2019 By Darlene at International Cuisine

Rwandan sweet potato fries, known as chips there, are not soggy at all, and like real french fries (from belgium) you fry them twice. It requires a few steps to get them right, and they are totally worth the effort. Sweet potatoes are a resistant starch and are healthier than a normal potato. That being said, they are fried. One nice thing about this recipe is that you can crisp them up in the oven after they are fried so you can make them ahead of time. Always a plus especially when cooking for a crowd.

The trick to making these crispy is the not only frying them twice but soaking them first in water and then coating them with a cornstarch slurry. Yes it truly is the cornstarch that is the secret ingredient to keeping them crispy. The soaking makes them nice and tender almost pillowy on the inside.

They are delicious dipped in the spicy tomato sauce that our Rwandan goat brochettes were marinated in. Trust me you will love these Rwandan sweet potato fries. I love to use my deep fryer when making these, I put a link to the one I use and love.

Did you know that Rwanda is considered one of the safest countries in all of Africa. Why not plan a trip to see the elusive Mountain gorillas? One of only three places in the world where you can see them in the wild. Have you ever gone to see them, if so please tell me about your experience in the comments below.

If you would like to learn more about this small African country be sure to visit “Our Journey to Rwanda” plus get some more authentic Rwandan recipes you are sure to love.

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!

5 from 1 vote

Rwandan Sweet Potato Fries (Chips)

These are crispy on the outside and pillowy soft on the inside. You will love them!

Course Side Dish

Cuisine Rwandan

Keyword Rwandan Sweet Potato Fries

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Servings 4

Calories 116 kcal

Author Darlene at International Cuisine

Ingredients

2 sweet potatoes about a pound
1/2 cup cornstarch
6 tablespoons club soda
vegetable oil for frying
salt to taste

Instructions

Wash and peel your sweet potatoes. Cut into 1/4 thick fries, making sure they are uniform
In a large bowl, soak the potatoes for about 10 minutes in cool water.
Dry thoroughly with paper towels
Mix the cornstarch with the soda water to make a paste in a large shallow bowl.
Add sweet potatoes and use tongs to toss and coat them on all sides.
Heat your oil in your fryer to 350 degrees.
Add the fries 1 at a time so they don't stick together, don't overcrowd your pan.
Fry for 1-2 minutes (don't let them brown) and drain on paper towel.
Once all the fries are done with their first dip in the oil, start the second round of frying.
Fry them the second time for an additional 1-2 minutes, until they're browned and crispy.
Season while hot with salt to taste

Recipe Notes

If you are making them ahead of time simply put them in a 325 degree oven for about 5 minutes to crisp them up again.

Nutrition Facts

Rwandan Sweet Potato Fries (Chips)

Amount Per Serving

Calories 116

% Daily Value*

Sodium 41mg 2%

Potassium 219mg 6%

Total Carbohydrates 27g 9%

Dietary Fiber 2g 8%

Sugars 2g

Protein 1g 2%

Vitamin A 184.4%

Vitamin C 1.9%

Calcium 1.9%

Iron 2.6%

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

Join the Journey It’s Free!

Samoan Chicken Moa Fa'Asaina

Ingredients

Ingredients

For the chicken

For the rice

Instructions

Instructions

For the chicken

To thicken the sauce,

For the rice

Samoan Poi

Ingredients

Instructions

Caribbean Octopus Appetizer with Mango Salsa

Ingredients

For the Mango Salsa

Instructions

Green Fig and Salt Fish Salad

Ingredients

INGREDIENTS

Instructions

Instructions

Grilled Lobster

Ingredients

Ingredients

Instructions

Instructions

Caribbean Black Cake

Ingredients

Ingredients

Instructions

Instructions

Rwandan Hard-boiled eggs with Akabanga

Ingredients

Instructions

Rwandan Goat Brochettes

Ingredients

Ingredients

Instructions

Instructions:

Rwandan Sweet Potato Fries (Chips)

Ingredients

Ingredients

Instructions

Instructions

Recipe Notes

Join the Journey It’s Free! Sign up for a culinary and cultural adventure delivered right to your inbox every week First Name E-Mail Address