Side Dish Archives - International Cuisine

Sri Lankan Spiced Chickpeas (Kadala Thal Dala)

June 11, 2020 By Darlene at International Cuisine

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.

Sri 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!

5 from 1 vote

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 84 kcal

Author Darlene at International Cuisine

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

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 Facts

Sri Lankan Spiced Chickpeas (Kadala Thal Dala )

Amount Per Serving

Calories 84 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 6g38%

Sodium 3mg0%

Potassium 74mg2%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 2g2%

Protein 1g2%

Vitamin A 130IU3%

Vitamin C 60mg73%

Calcium 24mg2%

Iron 1mg6%

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

Sri Lankan Pol Sambol (Coconut Relish )

June 11, 2020 By Darlene at International Cuisine

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!

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.

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

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 79 kcal

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 Facts

Sri Lankan Pol Sambol

Amount Per Serving

Calories 79 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Sodium 8mg0%

Potassium 211mg6%

Carbohydrates 12g4%

Fiber 3g13%

Sugar 4g4%

Protein 2g4%

Vitamin A 182IU4%

Vitamin C 13mg16%

Calcium 25mg3%

Iron 1mg6%

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

South African Yellow Rice (Geelrys)

April 16, 2020 By Darlene at International Cuisine

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.

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

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 254 kcal

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 Facts

South African Yellow Rice (Geelrys)

Amount Per Serving

Calories 254 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 8mg3%

Sodium 65mg3%

Potassium 235mg7%

Carbohydrates 49g16%

Fiber 1g4%

Sugar 9g10%

Protein 6g12%

Vitamin A 87IU2%

Vitamin C 1mg1%

Calcium 22mg2%

Iron 1mg6%

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

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

February 13, 2020 By Darlene at International Cuisine

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!

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.

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!

4.6 from 5 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 108 kcal

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 Facts

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

Amount Per Serving

Calories 108 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 8g50%

Cholesterol 1mg0%

Sodium 546mg24%

Potassium 375mg11%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 3985IU80%

Vitamin C 14mg17%

Calcium 56mg6%

Iron 3mg17%

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

Slovenian Roasted Potatoes (Prazen Krompir)

January 9, 2020 By Darlene at International Cuisine

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.

Potatoes 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.

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

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 290 kcal

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 Facts

Slovenian Roasted Potatoes (Prazen Krompir)

Amount Per Serving

Calories 290 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Cholesterol 22mg7%

Sodium 211mg9%

Potassium 1033mg30%

Carbohydrates 31g10%

Fiber 6g25%

Sugar 1g1%

Protein 10g20%

Vitamin C 28mg34%

Calcium 74mg7%

Iron 8mg44%

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

Samoan Coconut Rolls Pani Popo

May 23, 2019 By Darlene at International Cuisine

Samoan coconut rolls called pani popo are simply to die for. The roll is hot and soft and the sweetness from the coconut milk and sugar simply takes these babies to a heavenly place. You are more than welcome to make the rolls from scratch but honestly you can just pick up some frozen rolls from the freezer section of your grocery store and save yourself lots of time, which is how I made these.

Honestly I could have eaten the entire pan of these delicious Samoan coconut rolls. The bottom line is you won’t be able to just eat one so be sure to plan accordingly. Samoans are known to use a ton of coconut in just about all of their dishes which I absolutely love.

According to the CIA’s world Factbook, over half the Samoan population is obese. This is not solely caused by some genetic disposition, but a historical belief that obesity is a symbol of health, wealth and happiness. Historically the village chiefs or (matai) were fed the most and thus obesity became a status symbol. Let’s just say it wouldn’t take long eating these Pani Popo’s or Samoan coconut rolls.

If you would like to learn more about this beautiful country in the South Pacific be sure to check out “Our Journey to Samoa”. There you can also find some more delicious Samoan recipes. Be sure to join the culinary journey around the world when you stop by, 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!

A plate full of Pani Popo Samoan coconut rolls

5 from 3 votes

Samoan Coconut Rolls (Pani Popo)

A heavenly bite, fair warning you won't stop at one!

Course Side Dish

Cuisine Samoan

Prep Time 5 minutes

Cook Time 30 minutes

rising time 20 minutes

Total Time 55 minutes

Servings 4

Calories 637 kcal

Author Darlene at International Cuisine

Ingredients

12 Dinner rolls Frozen
1 Can Coconut milk
1/2 Cup Sugar
cooking spray

Instructions

Coat a baking dish 9x13 with cooking spray and arrange the dough in the pan
Let thaw and rise per package instructions
Preheat oven to 350 degrees
In a bowl mix together the sugar with the coconut milk and pour over the risen rolls
Bake for 30 minutes or until golden brown
Let cool if you can stand to wait and serve warm.

Nutrition Facts

Samoan Coconut Rolls (Pani Popo)

Amount Per Serving

Calories 637 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 20g125%

Sodium 689mg30%

Potassium 358mg10%

Carbohydrates 87g29%

Fiber 5g21%

Sugar 27g30%

Protein 13g26%

Vitamin C 1mg1%

Calcium 244mg24%

Iron 7.7mg43%

* 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

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

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 41mg2%

Potassium 219mg6%

Carbohydrates 27g9%

Fiber 2g8%

Sugar 2g2%

Protein 1g2%

Vitamin A 9220IU184%

Vitamin C 1.6mg2%

Calcium 19mg2%

Iron 0.5mg3%

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

Romanian Mămăliga Baked (polenta)

January 10, 2019 By Darlene at International Cuisine

Romanian Mămăliga baked is a substitute for bread. It is the national dish of Romania and used to be considered a peasant food however today you will find it on nearly every menu in the finest establishments. This dish is made with eggs and cheese and a coarse cornmeal. I baked the dish but it is often cooked on the stove top like polenta. It goes beautifully with soups and stews. We enjoyed it thoroughly alongside our Romanian meatball soup.

This Romanian Mămăliga is usually served with a dollop of sour cream on top which I highly recommend. It is similar to a corn bread but the addition of eggs and cheese is lovely. I love how peasant foods become delicacies over time. It seems we all want to go back to our deepest roots for comfort. This dish is clearly one of those. I hope you make it and please let me know how you liked it.

Have you ever been to Romania? Prince Charles has property in Romania and a true fondness for Romania’s people and beautiful countryside.

Did you know that Nadia Comaneci was the first gymnast in history to score a perfect 10? In fact they had to show the score as a one because the scoreboard was never designed for a 10.

If you would like to learn more about this intriguing country of Romania be sure to check out “Our Journey to Romania“.

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!

4.5 from 8 votes

Romanian Mămăliga Baked (Polenta)

The national dish of Romania is a lovely side. Be sure to serve it with a dollop of sour cream. It goes perfectly with any stew or soup.

Course Bread

Cuisine Romanian

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 6

Calories 341 kcal

Author Darlene at International Cuisine

Ingredients

Ingredients:

4 cups water
2 cups ground coarse cornmeal
1 teaspoon salt
¼ cup butter melted
½ cup shredded feta cheese
½ cup sour cream

Instructions

Instructions:

Bring the water and salt to a rapid boil in a large pot.
Turn heat down to simmer and slowly pour in the cornmeal.
Stir constantly for about 20 minutes until you notice the Mamaliga breaks away easily from the side of the pot.
The cooked Mamaliga should be thick enough to stay on a plate by itself.
It could be served just like this, cut into slices with a string. It would be served with sour cream, and feta cheese sometime even a fried egg on top.
For the Baked Mamaliga:
Preheat the oven to 375 degrees.
Put half of the porridge into a 7 x 9 greased glass pan.
Pour ½ of the melted butter on top.
Whisk together the 4 eggs and the shredded feta cheese.
Pour over the bottom half, making a layer of egg and cheese in the Mamaliga.
Spread the rest of the Mamaliga on top.
Pour the remaining melted butter over that.
Bake for 20 minutes or until the top becomes lightly browned.
Cut in pieces and serve with sour cream on top.

Nutrition Facts

Romanian Mămăliga Baked (Polenta)

Amount Per Serving

Calories 341 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 9g56%

Cholesterol 41mg14%

Sodium 620mg27%

Potassium 205mg6%

Carbohydrates 39g13%

Fiber 4g17%

Sugar 1g1%

Protein 7g14%

Vitamin A 410IU8%

Vitamin C 0.2mg0%

Calcium 93mg9%

Iron 1.7mg9%

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

Cuban Moros and Cristianos (Rice and Beans)

January 3, 2019 By Darlene at International Cuisine

Cuban rice and beans goes by the name Moros and Cristianos literally translated means Moors and Christians. It is assumed that the dish gets its name back in the time when Moors occupied the Iberian peninsula. In Cuba, the name of the dish refers to the mix of Africans and Spanish cultures. Whatever you call it, make it… these Cuban rice and beans are the best I have had the pleasure to enjoy. Please note that this recipe calls for 1/3 cup of sofrito which is a base for many soups and stews.

Click here for the Sofrito recipe. Sometimes in Cuba the rice will be served separate from the beans to mix the ratio that you want, but most often the Cuban rice and beans are served together.

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 3 votes

Cuban Moros and Cristianos (Rice and Beans)

A wonderful dish of rice and black beans you will love

Course Side Dish

Cuisine Cuba

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Calories 446 kcal

Author International Cuisine

Ingredients

1 can black beans
2-3 cups white rice cooked
1/3 cup sofrito see recipe under sauces
Salt and pepper to taste
1/2 teaspoon cumin
1/2 teaspoon oregano
drizzle apple cider vinegar
1 clove garlic finely chopped
1 cup beer or broth
1/2 can tomato sauce

Instructions

In a pot, add olive oil and saute garlic and sofrito for a minute. Add salt, pepper, cumin and oregano to sofrito and mix. Add beans and mix well. Add tomato sauce and beer or broth and mix.
After 5 minutes, add apple cider vinegar and stir. Add 2-3 cups of already cooked white rice (at room temperature) and mix well. Cook until all is absorbed (about 10-15 minutes).
Let sit for 10-15 minutes before serving.

Nutrition Facts

Cuban Moros and Cristianos (Rice and Beans)

Amount Per Serving

Calories 446 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 686mg30%

Potassium 610mg17%

Carbohydrates 95g32%

Fiber 8g33%

Sugar 4g4%

Protein 13g26%

Vitamin A 493IU10%

Vitamin C 6mg7%

Calcium 58mg6%

Iron 3mg17%

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