International Cuisine

Exploring the world through food.

Egypt Baladi Aish and Tahina (Pita Bread and Sesame sauce)

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Egypt baladi aish and tahina are staples in Egyptian cuisine. They are served at every meal.  The wheat bread is subsidized by the government and at meals the bread is often used as a utensil to enjoy the amazing flavors Egypt has to offer. The sauce called tahina is outstanding on the bread and was also used in our ta’amiya (fava bean falafel). Yum!

Egypt balada aish and tahina

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Egypt Baladi Aish and Tahina (Pita Bread and Sesame sauce)

Course Bread and Sauce
Cuisine Egypt
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 8
Author International Cuisine

Ingredients

  • For the Aish:
  • 1 teaspoon dry yeast
  • 1 1/4 cup warm water
  • 2 1/2 cups whole wheat flour
  • 1/2 Tablespoon salt
  • 1/2 Tablespoon oil
  • For the tahina sauce
  • 1/2 cup of tahini
  • 4 Tablespoons lemon juice
  • 2 garlic cloves minced
  • 8 tablespoons water
  • 1/2 teaspoon salt

Instructions

  1. For the Aish:
  2. In a bowl sprinkle the yeast over the warm water and stir to dissolve.
  3. Stir in 1 1/2 cups of flour a little at a time and stir about 1 minute
  4. This mixture is called sponge. Let it rest for a minimum of 10 minutes and up to 2 hours.
  5. (this is a good time to make your tahina sauce - instructions below.)
  6. Sprinkle salt over the sponge and stir in oil
  7. Add in more flour a little at a time until the dough is too stiff to stir. Turn it out onto a slightly floured surface and knead 8-10 minutes until smooth & elastic.
  8. Place the dough in a lightly oiled bowl, cover and place in a warm place to rise (about 1 and 1/2 hours).
  9. Once the dough has doubled in size, punch it down and divide it in half. Divide each half into 4 equal pieces and flatten each piece into a circle less than an 1/4 inch thick.
  10. While you allow the circles to rise again (covered), preheat your oven to the highest setting.
  11. On a pizza stone (preferred) or baking tray in the middle rack, place as many dough rounds as you can comfortably fit on it (leave a few inches space between each round).
  12. Bake for a few minutes until the bread has puffed up like a balloon.
  13. Serve warm with Tahina, YUM!
  14. For the Tahina:
  15. Mix all ingredients with a whisk until smooth.

 

 

 

Congo- Akara with Dipping Sauce (Bean Fritters)

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Akara with an African dipping sauce is found all over the Congo. A bean fritter, akara is a street food served in paper bags for a quick delicious snack. We enjoyed these treats as an appetizer as part of our Congo meal. The dipping sauce is a little spicy, you can adjust the heat to your tolerance.

Congo Akara with Dipping Sauce

Congo- Akara with Dipping Sauce (Bean Fritters)
 
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Recipe type: Appetizer
Cuisine: Congo
Serves: 4
Ingredients
  • 1 ½ cups black-eyed peas, soaked in water overnight
  • 1 large red onion
  • 1 jalapeno or scotch bonnet hot pepper
  • 6 black peppercorns
  • Salt to taste
  • Oil for frying
  • 2 Tablespoons finely chopped fresh parsley (optional)
  • Dipping sauce
  • ¼ cup tomato paste
  • 1 red onion finely sliced
  • 2 cloves garlic finely chopped
  • 2 jalapeno peppers, seeded and chopped
  • juice of 1-2 lemons
  • 1 teaspoon black pepper corns
  • 2 Tablespoon peanut oil
  • 1 teapsoon salt
  • ½ cup water
Instructions
  1. Soak beans overnight in plenty of water. The following day, squeeze or rub the skins off the beans (if a few remain, don’t worry), remove them by dumping the water out of the beans. Keep the beans in a large bowl and pass the water through a strainer to catch the skins. Add more water and continue to remove the skins and wash the beans.
  2. peel the onion and put it cut in chunks along with half the hot peppers in a food processor or blender with the beans and pulse. Pound the pepper corns and add to the mixture, and add the parsley if you are using. Pulse well, until you have a thick bean paste. Add salt to taste and the remaining hot pepper if you want the fritters to be spicy (warning: scotch bonnet peppers are very, very spicy).
  3. Heat up about an inch of oil in a pan with a lid over high heat. Once heat-waves show up on the oil reduce heat to medium high. Carefully add spoonfulls of the bean mixture into the hot oil. Test it with one first, and make sure to add more only when the oil is bubbling around the bean paste. Cook for a couple minutes on each side, then remove from the hot oil with a slotted spoon and drain on paper towels.
  4. Make Akara dipping sauce:
  5. Dice the onions and garlic.
  6. Heat up the oil in a frying pan and add the onions and pounded black pepper.
  7. When the onions begin to become transparent, add the garlic and cook for another minute.
  8. Then stir in the tomato paste and cook for a couple more minutes before adding the chopped hot peppers and 1 cup water.
  9. Increase heat to medium-high until mixture boils, after which reduce the heat and simmer until at least half of the water has evaporated, and the sauce thickens.
  10. Add lemon juice and season with salt.
  11. Pour sauce over fritters, and serve as an appetizer or main course with a salad.
  12. Enjoy!

 

Colombia Hogao (Creole Sauce)

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This Colombia Hogao Creole sauce or salsa is delicious.  It is found on most tables throughout the country and used on many things. It is amazing on the Colombian bread called Arepa and is a important component to the dish Bandeja Paisa.  We absolutely loved it as it has spices but is not at all spicy hot.

Colombia Hogao

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Hogao (Colombian Creole Sauce)

Course Sauce
Cuisine Colombia
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author International Cuisine

Ingredients

  • 3 tablespoons vegetable oil
  • 1 cup chopped scallions
  • 2 cups fresh chopped tomatoes
  • 1 clove garlic minced
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper

Instructions

  1. Heat the oil in a saucepan, add the tomatoes, scallions, garlic, ground cumin and cook gently for 10 minutes, stirring until softened.
  2. Reduce the heat to low, add the salt and , cook for 10 minutes more, stirring occasionally until the sauce has thickened.
  3. Check and adjust the seasoning.

 

 

Chile Pebre- A Traditional Chilean Salsa

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Chile Pebre is a traditional Chilean salsa. Chile Pebre is found on nearly every table all over the country. This is usually spread on toasted bread, on humitas, salads, you name it. A little dish always there to put it on whatever suits your fancy. Typically Chile pebre is made with cilantro as the main ingredient but there are many versions. Add what you like and eliminate what you don’t. Sometimes it is not made with tomatoes it just depends on who makes it.

Chile PebreChile pebre is not a hot salsa as it is just flavored with a bit of red chili sauce.  This recipe reminds me more of a pico de gallo type salsa.  It is fresh and lovely.  Many people think Latin countries eat really spicy but that is just not the case.  This Chile pebre is mild and is simply compliments whatever it is placed on.  The possibilities are endless, feel free to only put in what you like.

How do you like your salsa hot and spicy or mild? Let me know in the comments below.

Did you know that Chile has one of the longest coastlines in the world?  If you would like to learn more about this amazing South American country plus get additional authentic Chilean recipes be sure to check out “Our Journey to Chile”

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Pebre- A Salsa from Chile

Pebre is a mild salsa that is found on every table in Chile. 

Course Sauce
Cuisine Chile
Keyword Chilean Pebre
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 43 kcal
Author International Cuisine

Ingredients

  • 1/2 onion diced finely
  • 1 bunch cilantro diced finely
  • 1 tomato diced finely
  • 1 tablespoon red wine vinegar
  • 1 tablespoon oil
  • 1/2 teaspoon red chili sauce or more to taste
  • Salt

Instructions

  1. Combine all the ingredients together in a bowl or jar and refrigerate for a couple hours before serving.
  2. This will last a few days in the refrigerator.
Nutrition Facts
Pebre- A Salsa from Chile
Amount Per Serving
Calories 43 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 11mg0%
Potassium 103mg3%
Carbohydrates 2g1%
Sugar 1g1%
Vitamin A 390IU8%
Vitamin C 5.8mg7%
Calcium 6mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

African Pepper Sauce

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African Cameroon pepper sauce is made with the very hot habanero or Scotch bonnet chili pepper. The combination of ingredients in this sauce makes for a wonderful combination of flavors. Yes it is spicy and can be toned down with some mayonnaise to adjust for the desired heat affect.

It is absolutely delicious with Suya the Cameroonian street food, a spicy beef on a stick. It would also make a wonderful sandwich spread. Enjoy!

Cameroon Pepper Sauce

3.25 from 4 votes
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African Pepper Sauce

A super spicy sauce that can be toned down with a little mayonnaise and used on just about anything.  Our favorite is on Suya the spicy beef skewers from Cameroon.

Course Sauce
Cuisine Cameroon
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1 cup
Calories 1073 kcal
Author International Cuisine

Ingredients

  • 5 habanero or scotch bonnet peppers
  • 1 medium onion
  • 4 garlic cloves
  • 2 Tablespoons bouillon or Maggi
  • 2 basil leaves
  • 2 tablespoons parsley
  • 2 Roma tomatoes
  • ½ cup vegetable oil
  • Salt

Instructions

  1. Coarsely chop the tomatoes, onions and peppers after removing the stem and seeds.
  2. Put all the ingredients in a food processor or blender.
  3. Pour the pepper mixture into a saucepan and bring to a boil, then simmer of about 15 minutes, stirring frequently to prevent it from burning. Add in salt to taste
  4. Let it cool, then pour into a mason jar and refrigerate for up to a week.
Nutrition Facts
African Pepper Sauce
Amount Per Serving
Calories 1073 Calories from Fat 999
% Daily Value*
Fat 111g171%
Saturated Fat 89g556%
Cholesterol 1mg0%
Sodium 2409mg105%
Potassium 707mg20%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 12g13%
Protein 5g10%
Vitamin A 2185IU44%
Vitamin C 111.4mg135%
Calcium 89mg9%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here is a little video is you want to see how easy it is to make.  Please be sure to subscribe to my youtube channel and give it a thumbs up.

Molho a Apimentado – Brazilian Hot Sauce

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Brazil salsa called molho a Apimentado  is the perfect addition  to the feijoada and rice. A nice chunky salsa that would be wonderful on many things.

Brazil Salsa Adjust the amount of peppers you use based on your heat tolerance. Malagueta peppers are quite spicy, some people just use a bit of the liquid from the jar.

Molho a Apimentado – Brazilian Hot Sauce
 
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Author:
Recipe type: Sauce
Cuisine: Brazil
Serves: 4
Ingredients
  • 1 large onion, minced
  • 2 medium firm, rip tomatoes, seeded and diced
  • 1 small green bell pepper, cored- seeded and minced
  • ¼ cup vinegar
  • 2 tablespoons extra virgin olive oil
  • Salt to taste
  • 1 or 2 malgueto peppers and ½ cup feijoada liquid - added just before serving.
Instructions
  1. Mix all ingredients together, just before serving add in ½ cup of feijoada liquid and 1 or2 finely chopped malgueto peppers.

 

Llajua or LLajwa (A Spicy Bolivian Salsa)

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Bolivian salsa called Llajua or llaajwa is a quick to make spicy salsa that would normally be made with two ingredients that I could not find locally. The first is a pepper called Locoto, this is a pretty spicy chile that has black seeds and the other ingredient is called Quillquiña, this is a green that is somewhat similar to cilantro but has a unique taste and bitterness. I substituted jalapenos for the locoto chile and cilantro for the Quillquiña. The result was a lovely spicy salsa that is always found on Bolivian tables.

Bolivia Llawja

5.0 from 1 reviews
Llajua or LLajwa (A Spicy Bolivian Salsa)
 
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Author:
Recipe type: Sauce
Cuisine: Boliva
Serves: 4
Ingredients
  • 2 large jalapenos, minced if you don't like it too spicy, remove the seeds.
  • 2 large tomatoes diced finely
  • ¼ cup chopped cilantro
  • 1 tablespoon red onion, minced finely
  • Salt
Instructions
  1. Mix all ingredients together and add salt to taste.
  2. You could also put the ingredients in a blender or food processor.
  3. Serve as a condiment to any Bolivian recipe

 

 

Bajan Seasoning

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Bajan Seasoning is a delicious blend that  is used in many traditional Bajan dishes. It is easy to make and keeps for a couple weeks in the refrigerator. Most likely every household has their own favorite blend. I loved this one and I am sure you will too. Adjust any of the ingredients to your liking. It is a very flexible recipe. It is best if you can make it a few days before you need it to let the flavors really meld together.  It is hot, spicy and a keeper! It was delicious on the bajan chicken.

Bajan Seasoning

 

Bajan Seasoning
 
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Author:
Recipe type: Sauce/Seasoning
Cuisine: Barbados
Ingredients
  • 1 large white onion, minced
  • 4 green onions, chopped thinly
  • 8 garlic cloves, minced
  • 4 habaneros, minced
  • 3 tablespoons each fresh chopped, dill, parsley thyme and marjoram
  • 2 tablespoons Worstcheshire
  • ¾ cup vinegar
  • ¼ cup lime juice, fresh squeezed
  • 3 tablespoons salt
Instructions
  1. Put all ingredients into an airtight container, a mason jar works well, mix thoroughly.
  2. Refrigerate for at least two days to let flavors meld.
  3. Good for a couple weeks in refrigerator.

 

Old Sour (Hot and Sour Pepper Sauce)

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Old Sour sauce is found in every kitchen in the Bahamas. It is normally made with sour oranges but limes work equally as well. Bird peppers are very hot and native in the Bahamas. You can substitute habaneros or any spicy chili you like. It really adds a nice kick to chicken souse and the Bahamian salad. I will keep some on hand. Make it a day or two ahead of time and keep in the refrigerator for the flavors to meld.

old sour

Old Sour (Hot and Sour Pepper Sauce)
 
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Author:
Recipe type: Sauce
Cuisine: Bahamas
Serves: 4
Ingredients
  • 10-12 Sour oranges or limes, squeezed and seeded
  • ½ teaspoon of salt
  • 5-10 Bird peppers or chile such as habanero, serrano etc. (add to taste, if you like it hot add more.)
Instructions
  1. Place the ingredients in a bottle (many Bahamians use coke bottles)
  2. Refrigerate for a day or two ahead of use
  3. Serve with Chicken souse, Bahamian Salad or anything else you would like.
  4. Delicious!

 

Hamim (Red Pepper Paste)

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Hamim, red pepper paste is a hallmark of Armenian homes. Typically this paste is made with super ripe Aleppo peppers, After being prepared, it would be dried in the sun. The paste would be packed into jars and stored for use throughout the winter months. This recipe is done in a slow oven, but you could use a food dehydrator as well. This paste can be used like a tomato paste to thicken dips, flavor stews and marinades or just straight on bread with some fresh mint leaves makes a delicious sandwich.
Notes: you can vary the amount of hot chilies versus red peppers depending on how much heat you like. You can also freeze the paste in an ice cube tray and then into a zip lock, taking care to remove any air.

Hamim

Hamim (Red Pepper Paste)
 
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Author:
Recipe type: Sauce
Cuisine: Armenia
Serves: 4
Ingredients
  • 1 lb. hot red chilies, Aleppo if you can find them otherwise try Fresno’s, seeded and halved membranes removed
  • 3 lbs. sweet red peppers, seeded and quartered membranes removed
  • 3 tablespoons course salt
  • 1 ¼ teaspoons sugar
  • 3 tablespoons olive oil
  • Parchment paper
  • Cheesecloth
Instructions
  1. Coarsely grind the peppers in a food processor
  2. Toss with 3 tablespoons of coarse salt
  3. Spread the mixture out on 2 parchment lined baking sheets
  4. Preheat the oven to 175 degrees
  5. Place the trays in the oven until the peppers are dry about 6 hours
  6. It will reduce quite a bit leaving you with about two cups
  7. Place half the peppers in a double thickness of cheesecloth and squeeze hard to emit any excess moisture. Repeat with the other half.
  8. In a food processor, blend the peppers with the sugar and half the oil.
  9. Add coarse slat to taste, it should taste slightly salty
  10. Pack into 2 small glass jars
  11. Top with the remaining oil, close tightly and refrigerate.
  12. The paste taste best after about 1 week in the refrigerator.