International Cuisine

Exploring the world through food.

Togo Djenkoume Tomato Cornmeal Recipe

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Togo Djenkoume tomato cornmeal recipe is a staple dish in Togolese cuisine.  It is thick and lightly flavored to be used as an accompaniment with other Togolese dishes.  We loved it with the Togo Grilled Chicken recipe for an authentic and traditional Togolese meal. 

a mound of Togolese tomato cornmeal called Djenkoume

Ingredients you will need:

You only need a few ingredients to make this staple Togolese dish.  Cornmeal, ginger root, onion, garlic cloves, chopped tomatoes, tomato paste and some chicken or vegetable broth. 

The ingredient you may not have is important, and that is red palm oil. You only need a couple tablespoons but it is key. You can pick some up here if you can’t find it in your local grocery store or African market. This is also used to make the marinade for the Togo grilled chicken so you will use more of it there. 

What to serve with your Togo Djenkoume tomato cornmeal recipe?

Togo has some other great Togolese cuisine dishes you can serve for an authentic meal. Togolese Spaghetti Salad, Togo Grilled Chicken and for dessert why not serve Keke a wonderful Lime Cake recipe. 

If you would like to learn more about the country of Togo, its traditions, food and culture be sure to check out “Our Journey to Togo” there you will also find more authentic and ancestral recipes like this popular Togolese Spaghetti Salad. 

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.

a mound of Togolese tomato cornmeal called Djenkoume
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5 from 2 votes

Togo Djenkoume Tomato Cornmeal Recipe

A delicious staple side dish to serve with just about any Togolese main dish
Course Side Dish
Cuisine Togolese, West African
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 419kcal
Author Darlene at International Cuisine

Ingredients

  • 2 cups cornmeal
  • 4 cloves garlic minced
  • 1 tsp ginger root grated
  • 1 medium onion peeled and minced
  • 2 Tbsp red palm oil
  • 15 oz chopped tomatoes
  • 2 Tbsp Tomato paste
  • 4 cups chicken broth
  • salt and peper to taste

Instructions

  • In a large sauce pan saute' the garlic, ginger onions and palm oil over medium-high heat until soft and fragrant.
  • Add in the canned tomatoes and paste and lower flame to a simmer. Cook for about 15 minutes. Remove 1 cup of the mixture and set it aside to serve as a dipping sauce.
  • Add in the chicken stock into the remaining tomato mixture and bring to a boil. Gradually add in the cornmeal while whisking the entire mixture. Once the mixture is smooth, reduce heat to low and simmer for about 10 minutes.
  • You can put it in a bowl and turn it upside down making a nice mound of Djenkoume or you can make balls.
  • Serve hot with the dipping sauce and alongside the Togo Grilled Chicken for a wonderful Togolese meal.

Nutrition

Calories: 419kcal | Carbohydrates: 68g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1080mg | Potassium: 779mg | Fiber: 9g | Sugar: 6g | Vitamin A: 252IU | Vitamin C: 31mg | Calcium: 67mg | Iron: 4mg

Maharge ya Nazi (Kidney Beans in Coconut Milk)

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Maharge ya nazi is a delicious dish made of kidney beans and coconut milk. It has some tomato, onion and spices and it makes a nice balanced dish. 

a pot full of kidney beans cooking on the stove

It is often served with ugali a basic staple enjoyed across numerous African countries, although it can be called different names like fufu.  It is bland made of cornmeal, cassava, millet or sorghum on its own but used to sop up the flavors from stews and dishes like naharge ya nazi.  You can get an easy recipe here. Maharge ya nazi can also be served up with some white rice, which is how it was served at the safari camp. 

Legumes are a staple and important source of protein in African cuisine.  It is especially important in vegetarian diets.  They come in all shapes and colors and sold in the market along with rice.  Here is a typical vendor you will find in the markets in Africa.  

Baskets full of an assortment of beans and rice

For this recipe, it calls for kidney beans. You can certainly use a short cut and use canned beans just make sure you rinse them well to remove that tinny taste but why not make it from scratch, everything taste better that way. Please note that you should soak the beans if they are dry overnight before cooking. So plan accordingly. 

If you would like to learn more be sure to check out “Our Journey to Tanzania”.  

You can also find more authentic recipes like Chips za Taro (Taro Chips), Ndizi Nyama (bananas and beef  stew) and Kashata, a lovely peanut brittle snack or dessert.

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

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

a pot full of kidney beans cooking on the stove
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5 from 2 votes

Maharge Ya Nazi (Kidney Beans in Coconut Milk)

Maharge ya nazi in Swahili simply means beans with coconut. It is a lovely dish served over ugali or white rice for a nice balanced meal.
Course Main Dish
Cuisine East African, Swahili, Tanzanian
Prep Time 10 minutes
Cook Time 45 minutes
soaking time for beans 8 hours
Total Time 8 hours 55 minutes
Servings 4
Calories 190kcal
Author Darlene at International Cuisine

Ingredients

  • 1 cup Kidney beans, dried
  • 1 Tbsp oil
  • 1 clove garlic minced
  • 1 medium onion, white chopped finely
  • 1 medium tomato chopped finely
  • 1 inch ginger minced
  • 1/2 tsp turmeric, ground
  • 1 1/2 tsp salt
  • 1 cup coconut milk
  • 1 tsp coriander, ground
  • 1/2 tsp black pepper
  • 4 sprigs cilantro, fresh chopped roughly for garnish

Instructions

  • Soak the beans in warm water overnight and drain.
  • Wash the beans and put them in a large pot on the stove with enough water to cover. Simmer until tender.
  • Drain water but retain 1 cup and set aside.
  • Heat oil in a large pan over medium heat
  • Add the onions and cook until translucent
  • Add in the ginger and garlic and stir until fragrant
  • Add in the spices and tomato, stir until fragrant
  • Add in the salt and the beans and mix well.
  • Add in the 1 cup of reserved bean water and simmer for 5 minutes
  • Add in the coconut milk, stir well and simmer for another 5 minutes.
  • Garnish with fresh cilantro and serve with white rice or ugali.

Nutrition

Calories: 190kcal | Carbohydrates: 17g | Protein: 6g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 885mg | Potassium: 454mg | Fiber: 5g | Sugar: 2g | Vitamin A: 408IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 4mg

 

Rösti (The National Dish of Switzerland)

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Rösti is a crispy on the outside and pillowy soft on the inside, potato fritter.  It can be served at any meal.  We made it as a side dish to go alongside the Zurich style veal in cream sauce.  It is delicious and is just a couple of simple ingredients.  I made it with duck fat, which paired with potatoes, is the best combination ever. It can also be made with clarified butter or ghee, if you don’t have duck fat in your pantry.  Goose fat would be most traditional.

a pan full of Swiss Rosti.

If you want to make Rösti as a meal simple add some bacon, Alpine cheese and onions, and you have a complete meal. Smoked salmon with cream cheese on top is also popular.  The options are truly endless.  This recipe will make enough for 4 side dishes or two main dishes.

Some people parboil the potatoes first, but I don’t find this to be a necessary step because we are grating the potatoes.  You do want to make sure to squeeze out the excess water from the potatoes after you grate them.  You don’t need to squeeze out every last bit of water just give it a bit of squeeze. 

You can also use just about any potato. I find the russet or yukon golds to work best. 

If you would like to learn more about the tiny nation of Switzerland, be sure to check out “Our Journey to Switzerland”.  You will also find more delicious and authentic Swiss recipes like how to raclette, and the most amazing walnut pie.

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 Swiss Rosti.
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4.67 from 6 votes

Rosti, The national dish of Switzerland

A lovely side dish or with additions can be into a complete meal
Course Side Dish
Cuisine Swiss
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 118kcal
Author Darlene at International Cuisine

Ingredients

  • 2 large potatoes Yukon Golds or russets are best
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 Tablespoon clarified butter or ghee
  • 3 Tablespoons duck fat

Instructions

  • Peel the potatoes and grate them, using the large holes of a hand grater.
  • Put the potatoes in a large bowl, add the salt and pepper, and toss to coat thoroughly. Let the potatoes rest for at least 5 minutes, and then, taking one handful at a time, squeeze as much liquid as possible out of them and transfer to a second bowl.
  • Do not worry if the potatoes begin to oxidize, this is normal.
  • Heat a heavy-based skillet that measures about 8 inches across the base over medium-high heat. Add the oil (it should come to a depth of at least 1/8 inch) and half the clarified butter or ghee. When the oil begins to shimmer just before it reaches its smoking point, add in the potatoes and press down with a fork or spatula to fill the pan. Please note that they will sizzle so don't let it startle you. If you want to make individual servings, you can use 4 small 4" cast iron skillets like I did.
  • Keep a watch on the rosti and when the bottom is browned you need to flip it over. It is easiest to do this with a flat cutting board or dinner plate. Once you flip it, add more oil and butter to the pan, when hot slide back in the rosti and cook for another 10 minutes until golden brown.
  • Slide the rösti onto a cutting board, Blot the top with a paper towel to remove any excess oil. Cut into wedges and serve as soon as possible.

Nutrition

Calories: 118kcal | Carbohydrates: 1g | Protein: 1g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 291mg | Potassium: 2mg | Fiber: 1g | Vitamin A: 1IU | Calcium: 1mg | Iron: 1mg

 

Swedish Cucumber Salad (Pressgurka)

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Swedish cucumber salad called pressgurka is a must-have side dish alongside Swedish Meatballs.  This easy to make little side dish adds a sweet and sour balance to the plate that is perfect.  The cucumbers are thinly sliced on a mandolin which is perfect for this task.  In Swedish, gurka means cucumber and press means to press or squeeze. 

a plateful of thinly sliced pickled cucumbers called pressgurka in Sweden.

After you slice and press the cucumbers to remove the excess liquid, you put them in a sweet and sour mixture. By pressing the cucumbers, you remove excess liquid in the cucumber that then better absorbs the flavors of the pickling juice and is a crispier bite.  In Sweden, they use a much more potent vinegar called Attika.   You can get the more potent vinegar on-line here.  Typically, white vinegar in the states is only 5% whereas the attika pickling vinegar is 24% adding much more acidity. 

This Swedish cucumber salad is a crisp and refreshing bite that would be wonderful as a side dish for just about any meal. Recipes differ with what seasonings are added to the pickling juice.  The common choices are parsley, caraway seeds, dill, and white peppercorns.  I used caraway seeds, and parsley,  it was lovely.

Make sure to plan ahead as you will need at least an hour for the cucumbers to sit in the pickling solution before serving.

Did you know that the capital of Sweden, Stockholm is often referred to as “the Venice of the North”?  This is because the city is built around water with 12 islands and 42 bridges.  Some say it is the most beautiful capital city in the world!

If you would like to learn more about this intriguing nation, be sure to check out “Our Journey to Sweden”.  There you can also find more authentic recipes like toast skagen, swedish meatballs and the best gooey chocolate cake called kladdkaka that I have ever had.

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 plateful of thinly sliced pickled cucumbers called pressgurka in Sweden.
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5 from 2 votes

Swedish Cucumber Salad

A delcious sweet and sour salad that is always served with their famous meatballs
Course Side Dish
Cuisine Swedish
Prep Time 10 minutes
pickling time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 48kcal
Author Darlene at International Cuisine

Ingredients

  • 1 large cucumber
  • 1 tsp salt
  • 1/2 cup water
  • 2 Tbsp vinegar white
  • 3 Tbsp Sugar
  • 1 Tbsp parsley chopped
  • 1 tsp caraway seeds optional
  • 1 tsp black pepper

Instructions

  • Wash and slice the cucumber as thinly as you can or use a mandolin
  • Put the cucumber slices in a colander and sprinkle with salt and place a plate with something heavy on it to press the cucumbers. Let sit for about 10 minutes.
  • While the cucumbers are sitting you can whip up the pickling sauce.
  • In a sauce pan put all the remaining ingredients except the parsley into the pan and warm up until the sugar is dissolved. Remove from stove and stir in the parsley.
  • Squeeze or press out any excess liquid from the cucumbers and put the cucumbers in a shallow dish or jar.
  • Pour over the pickling sauce and put in refrigerator for at least one hour before serving
  • These will last several days in an airtight container in the fridge.

Nutrition

Calories: 48kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 585mg | Potassium: 95mg | Fiber: 1g | Sugar: 10g | Vitamin A: 135IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg

 

 

Pumpkin Pap (Sidvudvu)

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Pumpkin pap is called Sidvudvu in SiSwati.  Pap is usually just made with maize or sorghum but this one is made with the inclusion of pumpkin.  Generally speaking pap is used as a filler and served alongside stews and sauces to complete a meal.  This pumpkin pap or sidvudvu was served alongside ostrich in cream sauce and it was wonderful.  The pumpkin added a bit of sweetness to the normally bland pap.  A lovely side dish.

A bowl full of pumpkin pap served with a little cream sauce and onions.Many of the people in eSwatini live on subsistence farming.  If you don’t have pumpkin or it is not in season you could certainly use a sweet potato.  Pumpkin pap is just one of the delicious recipes we had during our eSwatini meal. It is truly super easy to make.  You may also enjoy the slaai and the mealie bread as well. 

Have you ever heard of the tiny nation of eSwatini formerly known as Swaziland?  It is a landlocked country in Southern Africa and  is the only absolute monarchy left on the continent. Royals, of which there are many, as the King is known to have many wives, and thus children. Royals are easily identified as they are the only ones who are allowed to wear red feathers from the Lourie bird.  

If you would like to learn more about the tiny nation of eSwatini, be sure to check out “Our Journey to eSwatini”

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 bowl full of pumpkin pap served with a little cream sauce and onions.
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5 from 2 votes

Pumpkin Pap

A super easy side dish to serve alongside stews or the amazing ostrich in cream sauce from eSwatini.
Course Side Dish
Cuisine eSwatini
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 165kcal
Author Darlene at International Cuisine

Ingredients

  • 1 small Pumpkin Peeled and cubed
  • 1/2 cup ground maize
  • 2 +/- cups water

Instructions

  • In a large pot combine the pumpkin and ground maize. Add in enough water to cover the pumpkin. Bring to a boil
  • Boil for about 30 minutes add more water if necessary. Cook until the pumpkin is tender.
  • Drain off any access liquid.
  • Mash the cooked pumpkin and ground maize together, serve warm.

Nutrition

Calories: 165kcal | Carbohydrates: 37g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 1220mg | Fiber: 4g | Sugar: 10g | Vitamin A: 28944IU | Vitamin C: 31mg | Calcium: 75mg | Iron: 3mg

Sri Lankan Spiced Chickpeas (Kadala Thal Dala)

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Sri Lankan spiced chickpeas called Kadal thal dala is a very common snack.  They are often served in little paper cones or bags straight from the fire.  Chickpeas are a healthy snack and exceptionally tasty all spiced up.  Sri Lankan spiced chickpeas are also served as a side dish.

A bowl of Sri Lankan spiced chickpeasSri Lankan spiced chickpeas cook up in a jiffy especially if you use canned chickpeas.  Of course, you can make them from dry chickpeas just follow the  package instructions.  What I love about this recipe is the versatility, feel free to add in more heat if that is your thing or spices that you like. The possibilities are simply endless.

Sri Lanka is known for its curries.  Being part of the spice trade for centuries Sri Lanka is also known as the Spice Island.  This recipe calls for curry leaf called karapincha  which can be found in most Sri-Lankan gardens.  If you don’t have access to these fresh leaves you can buy them dried here.  I highly recommend you try cooking with curry leaves, they are delicious.

Black mustard seeds are also used in this recipe.  The black seeds may be hard to find at your local grocery so you can get them here.  If you can find yellow ones just double the amount as they are not quite as pungent as the black ones.  Both colors pop while they cook when it releases the strong mustard aroma.   Please note that both the curry leaves and the black mustard are used in the other dishes we made for our IC meal.  Sri Lankan prawn curry and the Sri Lankan roasted curry powder.

Did you know that Sri Lanka is the world’s leading exporter of cinnamon spice?  Sri Lanka contributes eighty percent of the world’s output.  Do you know where cinnamon actually comes from?  It actually comes from the inner bark of a tree.  If you would like to learn more about this fascinating little spice island be sure to check out “Our Journey to Sri Lanka”  you will also find more authentic recipes as well.

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 bowl of Sri Lankan spiced chickpeas
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5 from 2 votes

Sri Lankan Spiced Chickpeas (Kadala Thal Dala )

A healthy snack that cooks up in a jiffy!
Course Appetizer
Cuisine Sri Lankan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 84kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 2 Tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 10 curry leaves
  • 4 dried red chilies chopped into large chunks
  • 1 large onion finely diced
  • 2 15 oz. chickpeas cans (drained)
  • Salt to taste

Instructions

Instructions

  • Heat the coconut oil in a large frying pan.
  • Fry the mustard seeds, cumin, curry leaves and chilies for around 30 seconds until you hear the seeds pop.
  • Add the onions and cook until soft and golden.
  • Stir through the chickpeas and add salt to taste. Sauté for a few minutes until heated through.
  • Serve warm as a snack or as a side to your meal.

Nutrition

Calories: 84kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 3mg | Potassium: 74mg | Fiber: 1g | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 60mg | Calcium: 24mg | Iron: 1mg

 

Sri Lankan Pol Sambol (Coconut Relish )

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Sri Lankan pol sambol is a coconut relish that is served with just about everything there.  I love everything about this and it is very tasty on its own.  This hits every note on the palate, sweetness from the coconut, sour from the lime, heat from the red chilies,  umami from the shallots and Maldive fish.  Trust me, you will absolutely love this!

 

A bowl full of pol sambol with coconut, lime, shallot and red chilies as the ingredients.

Coconuts are an abundant ingredient and used in most Sri Lankan dishes in one form or another.  You must use fresh grated coconut for this recipe to appreciate it. I love any opportunity to use my Mbuzi (goat) that I purchased on my trip to Zanzibar which is how they grate coconut there.  If you don’t have one, you can get a coconut grater here.

This dish is also made with an ingredient called (umbalakada)  Maldive fish.  This is a dried and cured skip jack tuna that adds a wonderful umami flavor.  Vegetarians do not add this ingredient and it is still delicious without it, however, if you can get your hands on it, you should. It is sold in either flakes or chips.

When you make this recipe let your taste buds guide you along the way, add a little more heat, or lime or salt etc. to make that perfect balance to please your palate.

Did you know that Sri Lanka grows many varieties of coconuts?  They are the fifth largest producer of coconuts in the world.  One variety is called the King coconut locally called (thambili) are a bright orange variety known for its sweetness.  The sweet coconut water is a favorite thirst quencher on a hot Sri Lankan day.

If you would like to learn more about the island known as “the teardrop of India”, be sure to check out “Our Journey to Sri Lanka”.  There you will find recipes to serve alongside your Sri Lankan pol sambol  like Sri Lankan prawn curry.

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 bowl full of pol sambol with coconut, lime, shallot and red chilies as the ingredients.
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5 from 2 votes

Sri Lankan Pol Sambol

A side dish or relish perfect with Sri Lankan curries or on its own.
Course Side Dish
Cuisine Sri Lankan
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 79kcal
Author Darlene at International Cuisine

Ingredients

  • 1 coconut grated
  • 5 dried chilies
  • 6 small shallots
  • 2 limes juice of
  • 1 teaspoon Maldive fish
  • salt

Instructions

  • Using a mortar and pestle make a paste with the dried chilies and a pinch of salt
  • In a bowl, mix together the shallots, coconut, and chili paste.
  • Add the Maldive fish if using
  • Add the fresh lime juice
  • Add salt to taste
  • Mix everything together and taste, adjust as your palate dictates. The end result should be sweet, sour, savory, hot, and a heavenly bite.

Nutrition

Calories: 79kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 8mg | Potassium: 211mg | Fiber: 3g | Sugar: 4g | Vitamin A: 182IU | Vitamin C: 13mg | Calcium: 25mg | Iron: 1mg

 

South African Yellow Rice (Geelrys)

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South African yellow rice is a delicious spiced rice.  It gets its yellow color and lovely flavor from turmeric and curry.  It is called geelrys in Afrikaans, which literally translates to yellow rice.  South African yellow rice is always served with the national dish called bobotie.  It also makes a wonderful side dish for just about any occasion.

 

This South African yellow rice recipe is simple and cooks up easily on the stove top. You should use basmati rice for this one.    Additionally, this recipe calls for sultana raisins they are dried white grapes, they are sweet and really elevate the dish.  If you don’t have them you can of course use regular raisins.

There are different recipes for this beloved dish, some add ginger and onion, some add cinnamon etc.  I made mine without the brown sugar and using a combination of water and chicken broth,  it turned out perfect.

Did you know that South Africa is one of the topmost wine producers in the world?  South Africa has been producing wine since 1659.  South Africa is home to the longest continuous wine route in the world. 

If you would like to learn more about South Africa be sure to check out “Our Journey to South Africa”.  You will also find more authentic South African recipes like Bobotie, biltong, 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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4.5 from 4 votes

South African Yellow Rice (Geelrys)

A lovely side dish for any occasion but always alongside the national dish called bobotie.
Course Side Dish
Cuisine South African
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 254kcal
Author Darlene at International Cuisine

Ingredients

  • 1 cup basmati rice rinsed & drained
  • 1 tablespoon butter or oil
  • 1/4 cup sultanas
  • 1 tsp turmeric powder
  • 1/2 teaspoon curry powder
  • 1 tablespoon brown sugar optional
  • 2 cups chicken broth or water or combination of both
  • salt and pepper to taste

Instructions

  • Heat the butter or oil in a saucepan over medium heat.
  • Add the rice and gently stir until rice begins to turn opaque.
  • Add sultanas, turmeric, curry, and sugar if using and stir until well mixed in.
  • Slowly stir in chicken broth or water or combination of the two and raise heat to medium-high. Add salt and pepper to taste.
  • Bring to a boil then turn the heat to low and cover the pan with a lid.
  • Simmer for 20-25 minutes. Remove from heat and fluff with a fork.

Nutrition

Calories: 254kcal | Carbohydrates: 49g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 65mg | Potassium: 235mg | Fiber: 1g | Sugar: 9g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

 

Palusami (A corned beef, taro root leaves and coconut dish)

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Palusami is a beloved dish all over Oceania.  It is typically made with canned corned beef aka Spam.  It seems like an odd dish for island nations but when you think about it, they eat fish all the time so a little canned beef is a welcome ingredient.  This dish is also typically made with taro root leaves however they can be a bit tricky to find here in the states.  You may find them at your Asian grocer however if you can’t find them, spinach is a lovely substitute.  Honestly, I was totally skeptical about this dish but it turned out delicious.  You really should try it!

A bowl of palusami (corned beef, taro root and coconut)

Okay, I realize that this is not the most appetizing dish I have made but it truly has lovely flavor.  It is easy to make and if you know anyone from remote nations like Tuvalu or Solomon Islands or other Oceania nations,  they will flip if you make this for them. 

Did you know that many of these remote island nations have to import nearly all of their food.  On Tuvalu for example they only have coral atolls so things are very hard to grow in that saline environment.  They of course have an abundance of fish and seafood.  I remember when we were in Christmas Island, we thought we were doing the people a favor by giving them all the fish we caught on the only deep sea vessel they had on the island.  When we left we noticed a bunch of ice chests lined up to go on the plane.  It turns out they wanted to sell the fish to the market in Hawaii and get the cash to buy some meat, lol!

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 Palusami, like taro root chips, tuna coconut curry and coconut pudding.

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 bowl of palusami (corned beef, taro root and coconut)
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4.43 from 7 votes

Palusami (A corned beef, taro root leaves and coconut dish )

A wonderful use of canned corned beef, a surprisingly yummy dish.
Course Side Dish
Cuisine Solomon Islands, Tuvalu
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 108kcal
Author Darlene at International Cuisine

Ingredients

  • 1 12 oz (0.45 kg) can Corned beef
  • 1/2 bunch Taro leaves or spinach chopped
  • 1 small Yellow onion chopped finely
  • 2 cloves Garlic minced
  • 2 Tablespoons Soy Sauce
  • 3/4 cup Coconut Milk divided

Instructions

  • Preheat oven to 350 degrees.
  • In a large saucepan over medium heat, sauté your onions, stirring constantly until translucent.
  • Add the minced garlic to the onions and stir for another minute.
  • Turn the heat up to medium high and add the corned beef and soy sauce. Use a fork to shred the corned beef. Cook stirring occasionally until a bit browned but not burnt.
  • Add in the half of the coconut milk and bring to a simmer.
  • Grease a casserole dish and put down half of the chopped spinach, spoon in the corned beef mixture and then add the rest of the chopped spinach on top. Pour over the remaining coconut milk, add a little salt and pepper to taste.
  • Cover the casserole dish tightly with foil and bake for 45 minutes.
  • Serve with rice.

Nutrition

Calories: 108kcal | Carbohydrates: 5g | Protein: 3g | Fat: 9g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 546mg | Potassium: 375mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3985IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 3mg

 

Slovenian Roasted Potatoes (Prazen Krompir)

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Slovenian roasted potatoes are called prazen krompir.  These potatoes paired perfectly with the Stephanie roast.  They would make a wonderful side dish with just about anything.  They are hearty and scrumptious, perhaps it is the addition of pork fat and cracklings. 

A plateful or Roasted potatoesPotatoes are a staple ingredient in Slovenian cuisine and are utilized in many capacities.  These Slovenian roasted potatoes are just one way they are loved.  I am pretty sure you will love this recipe.   The potatoes are first boiled to soften them and then cooked on the stove with onion, some pork fat  and then topped with pork cracklings and salt and pepper, yum!

Slovenian cuisine is reflective of Mediterranean, Alpine and Eastern European cultures.  Every region in Slovenia has its own regional specialties, but most of their oldest traditional dishes are made using flour, buckwheat or barley as well as potatoes and cabbage. This recipe would be considered an old traditional recipe.

Did you know that Slovenia declared independence from Yugoslavia on June 25th, 1991? 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 Stephanie roast plus their famous dessert called potica.

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.

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A plateful or Roasted potatoes
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4.38 from 8 votes

Slovenian Roasted Potatoes (Prazen Krompir)

These Slovenian roasted potatoes are a wonderful side dish and pair beautifully with the Slovenian Stephanie roast.
Course Side Dish
Cuisine Slovenian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 290kcal
Author Darlene at International Cuisine

Ingredients

  • 2 lbs potatoes russet or golds
  • 1 onion white or brown
  • 1 Tbsp Pork fat obtained from cooking the cracklings
  • 1/4 lb Pork cracklings
  • Salt to taste
  • Pepper to taste

Instructions

  • Wash the potatoes, in a large pot add the potatoes with water to cover. Add salt and cook the potatoes for 15 to 20 minutes (until tender)
  • While the potatoes are cooking on the stove cook up the pork cracklings or bacon until crispy and reserve the grease, set the pork cracklings or bacon aside.
  • After cooking, remove the potatoes from the stove and pour the water out of the pot. When the potatoes are cool, peel them and cut it into pieces.
  • While waiting for the potatoes to cool, you can also peel onions and cut them into thin slices. Add reserved grease from the pork cracklings or bacon to the pan about a tablespoon, and add the onions (add some salt to release the water from the onions).
  • When the onions are browning, add chopped potatoes and cook, initially at low temperatures Increase the temperature turning and stirring the potatoes roasting them.
  • When potatoes are well-roasted, add the cracklings and keep on roasting until they are a bit brownish with a crust. Add salt and pepper to taste.

Nutrition

Calories: 290kcal | Carbohydrates: 31g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 211mg | Potassium: 1033mg | Fiber: 6g | Sugar: 1g | Vitamin C: 28mg | Calcium: 74mg | Iron: 8mg