International Cuisine

Exploring the world through food.

Marshallese Grilled Pineapple

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Marshallese Grilled pineapple was the perfect accompaniment to the grilled fish and chukuchuk.  Of course using a delicious fresh pineapple would be ideal but in a pinch you can even use a good canned variety in chunks or rings.  Put them on the grill in a grill basket if using chunks and simply grill alongside the fish.  Grilling pineapple is really easy and brings out the sweetness in the fruit. Plus the pineapple looks lovely with the grill marks. A nice healthful side dish that goes beautifully with any fish or chicken.

Marshallese grilled pineapple

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Marshallese Grilled Pineapple

Course Side Dish
Cuisine Marshallese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 cups
Author International Cuisine

Ingredients

  • 1 pineapple
  • or 1 can pineapple chunks or rings drained

Instructions

  • Peel the pineapple and cut into chunks or rings
  • Put on a hot grill until tender if using fresh pineapple or warmed through with grill marks if using canned.
  • Serve alongside fish or chicken for a sweet treat.

 

 

Maltese Pasta Omelette (Froga Tat-Tarja)

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Maltese pasta omelette called froga tat-tarja is made with vermicelli, cheese a couple eggs and some parsley. It is a perfect way to use left over pasta and certainly any long pasta noodle would work well.  The dish is typically made with cheese and parsley, but other ingredients like spinach, scallions and even prosciutto can be used.  We enjoyed this alongside beef olives for our Maltese meal however this dish would make a great breakfast or light lunch as well.  You can get creative with what you add to it, like their Italian neighbors they are masters at using left overs to make delicious things. This is one of those recipes.

Maltese pata omelette

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4.5 from 2 votes

Maltese Pasta Omelette (Froga Tat-Tarja)

Course Side Dish
Cuisine Maltese
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author International Cuisine

Ingredients

  • 8 oz vermicelli
  • 2 large eggs
  • 1/2 cup grated parmigiana-reggiano
  • 2 Tablespoons chopped parsley
  • 1 clove garlic minced
  • salt and pepper to taste
  • extra virgin olive oil

Instructions

  • cook the vermicelli until al dente, strain and set aside
  • In a bowl Beat the eggs and mix in all the other ingredients except the oil.
  • Toss the egg mixture with the pasta, coating all the pieces of pasta.
  • In a large pan heat the olive on medium high
  • Add in enough of the pasta mixture to cover the bottom and cook until the bottom is golden brown.
  • Flip the pasta over and cook the other side also until golden brown.
  • Depending on how big your pan, this usually will make two very large omelettes. Serving 4 easily.
  • Serve hot and garnish with some more parsley.

 

Malawian Nsima (Cornmeal Porridge)

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Malawian Nsima pronounced en-see-ma is a thick porridge made of corn that can be shaped into mounds or patties.  It is the national dish of Malawi and served with a number of different types of sauces.  The Malawians have a saying “chimango ndi moyo” which means “maize for life”.  For nearly eighty percent of Malawians, life evolves around growing enough maize to feed the family.  It is planted when the rain comes.  You will see field after field of maize in Malawi.  Most families grow it on any small patch of land they can spare. The whole family participates to make sure they get the best crop possible.  Although fresh corn is consumed it is mostly taken to the mill to be ground so that nsima can be made.  This is an extremely important part of the Malawian diet.  The nsima provides the carbohydrates as energy is needed to sustain the workers in the field.   The sauces are made mostly to flavor the nsima. Other types of carbohydrates are also enjoyed in Malawi like rice, cassava and potatoes however it is nsima that has been named the national dish.

Malawian Nsima

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4 from 14 votes

Malawian Nsima (Cornmeal Porridge)

Course Side Dish
Cuisine Malawian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author International Cuisine

Ingredients

  • 3 Cups water
  • 1 cup cold water
  • 2 1/2 cups cornmeal

Instructions

  • Boil the 3 cups of water in a saucepan.
  • In a bowl, make a paste using part of the cornmeal and all the cold water.
  • Add the paste to the boiling water
  • Stir with a spoon until the mixture has a thick porridge like texture.
  • Cover the saucepan and simmer for 15 minutes
  • Turn heat to the lowest setting, remove the lid and gradually add the rest of the cornmeal, stirring constantly.
  • Continue until the mixture thickens to the desired consistency.
  • Cover and cook on lowest heat for another 5 minutes.
  • Stir before serving and shape as desired.

 

Luxembourg Potato Fritters (Gromperekichelcher)

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Luxembourg potato fritters called gromperekichelcher (trying saying that three times fast) are awesome.  Crispy fritters made of grated potatoes, onions, shallots and parsley, held together with some flour and eggs.  Typically these are made flat, but I missed that part of the instructions as I just used my tablespoon scooper and dropped them in my deep fryer.  They were delicious, but to be authentic, they should be formed flat like a small pancake.  We served these along side a trout in Riesling sauce and were a lovely accompaniment.

Luxembourg potato fritters

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5 from 2 votes

Luxembourg Potato Fritters (Gromperekichelcher)

Course Side Dish
Cuisine Luxembourg
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 fritters
Author International Cuisine

Ingredients

  • 1 1 lb potatoes
  • 1 large onion
  • 1 shallot
  • 2 Tablespoons fresh parsley
  • 3 eggs
  • 1 Tablespoon flour
  • salt and pepper to taste
  • oil for frying

Instructions

  • Wash, peel and coarsely grate the potatoes
  • Put them in a cloth to remove excess water by pressing it.
  • Put them in a bowl
  • chop the parsley, shallots, and onions and mix them in. Add the beaten eggs, Salt and pepper to taste and finally mix in the flour.
  • heat the oil in a pan until very hot or you can use your deep fryer.
  • Form the batter into flat cakes and fry them in the oil on both sides until golden brown.
  • Remove and place on a paper towel to remove excess oil, serve warm

 

Lithuanian Kugela (Potato, onion and Bacon Casserole)

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Lithuanian Kugela is considered to be the national dish.  A casserole made of grated potato, onions with bacon bits and drippings.  It should be topped with some sour cream of course, as there is simply a love of sour cream on just about everything.  Every Lithuanian household has their own recipe secrets for this dish and it is sometime made with chicken and other meats as well.  So I guess you would call this your basic Kugela recipe.  It is hearty and if you like bacon and potatoes, you will absolutely love this dish.

Lithuanian Kugela

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5 from 1 vote

Lithuanian Kugela (Potato, onion and Bacon Casserole)

Course Side Dish
Cuisine Lithuanian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Author International Cuisine

Ingredients

  • 1 pound bacon diced
  • 1 large onion grated
  • 5 pounds Russet potatoes finely grated, and soaked in water
  • 1/2 cup flour
  • 1 12 ounce can evaporated milk
  • 6 eggs
  • salt and pepper to taste

Instructions

  • Preheat oven to 375 degrees F (190 degrees C).
  • Grease a 9x13 inch baking dish.
  • In a large skillet over medium heat, fry bacon pieces until crisp; remove to paper towels.
  • Reserve half of bacon drippings, and set aside.
  • Return skillet to stove; stir onions, and cook until soft and translucent.
  • In a large bowl, stir together reserved drippings, bacon, onion, and potatoes.
  • Mix in flour, evaporated milk, and eggs.
  • Season with salt and pepper to taste.
  • Pour into baking dish, and bake in a preheated oven until top is nicely brown, about 1 hour.
  • Cut into squares, and serve with sour cream.

 

Liechtensteiner Kasknofle (Spaetzel with Cheese and Caramelized Onions)

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Liechtensteiner Kasknofle is the National dish.  It is similar to mac and cheese. It is hearty, cheesy and delicious.  The noodles are made with flour, water and eggs and pressed through a perforated board.  Spaetzel  boards are available but you can easily use a colander or a slotted spoon in a pinch.  The dough is then put into a pot of a salted water and when they pop to the surface they are done.  The noodle like pasta is mixed with three types of cheeses and mixed together and baked in the oven.  The dish is then topped with caramelized onions.  I must say this was better than any mac and cheese I have had and fully understand why it is considered their national dish.  It is almost always served with applesauce which is how we enjoyed it.

Liechtensteiner Kasknofle

 

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5 from 3 votes

Liechtensteiner Kasknofle (Spatzle with Cheese and Caramelized Onions)

Course Side Dish
Cuisine Liechtensteiner
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Author International Cuisine

Ingredients

  • 4 eggs
  • 1 teaspoon salt
  • 1 1/2 cups of water
  • 4 cups all purpose flour
  • 8 oz each of Gruyere Emmental and Fontina cheeses (feel free to make substitutes), grated
  • 2 medium onions sliced thinly

Instructions

  • Put a large pot of salted water on the stove to boil
  • Sift together the flour and salt
  • In another bowl, beat the eggs and 1 cup of water
  • Add the eggs to the flour mixing well to form a soft dough, add water as necessary so that the dough will go through the holes of the colander or spaetzel maker. You will need to use a spatula to get the dough through a colander if that is what you are using.
  • Continue dropping the dough into the boiling water as they rise to the top remove them with a slotted spoon until all the dough is cooked.
  • Place the cooked dough in a casserole dish and mix together with the grated cheese.
  • Put in a 375 degree oven for about 30 minutes until the cheese is nice and bubbly.
  • While it is in the oven , caramelize the onions on low heat until nice and brown.
  • Add the onions to the top of the Kasknofle and serve hot with applesauce

 

Liechtensteiner Applesauce (Apfelmus)

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Liechtensteiner applesauce called apfelmus is always served alongside the national dish called Kasknofle.  It is really easy to make homemade applesauce and it is definitely worth it.  You can choose the sweetness or tartness you like based on the type of apple you choose.  I used fuji apples because I like the sweetness.  You  can also regulate the amount of sugar you add as well.  This applesauce is  cooked with a bit of cinnamon and a half of a lemon to keep it from turning brown. Enjoy!

Liechtensteiner Applesauce

 

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5 from 1 vote

Liechtensteiner Applesauce (Apfelmus)

Course Side Dish
Cuisine Liechtensteiner
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 servings
Author International Cuisine

Ingredients

  • 2 lbs Apples any kind you like I used 4 fuji apples
  • 1/2 lemon
  • 1 cinnamon stick
  • 1/2 cup apple juice
  • sugar to taste

Instructions

  • Peel and core your apples and cut into about 1 inch chunks
  • Put them in a a pot with the apples, half a lemon and the stick of cinnamon
  • Bring to a boil then reduce heat to a simmer and cover
  • Check after about 30 minutes but cook until tender
  • Once cooked, remove the lemon and cinnamon stick
  • Mash the apples with a fork or potato masher
  • Add any sugar to taste if desired.
  • Put in a bowl to cool.
  • Put in refrigerator until ready to use
  • Enjoy!

 

 

Liberian Check Rice

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Liberian check rice is a loved dish there.  Rice is enjoyed in some form on a near daily basis in Liberia.  This rice is made with jute leaf which when cooked has the same texture that okra imparts to a dish.  Jute leaf or molokehya is not always easy to find but is sometimes available in your local African or Middle eastern market.  I used the typical substitute for this which is a combination of okra and spinach.  It works well as a side to Liberian chicken gravy.  Enjoy!

Liberian check rice

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4.5 from 2 votes

Liberian Check Rice

Course Side Dish
Cuisine Liberian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author International Cuisine

Ingredients

  • 3 cups parboiled rice
  • 16 oz Jute leaf (defrosted OR
  • 10 oz each of frozen okra and chopped spinach
  • 1/4 teaspoon of baking soda
  • 1 1/2 cup of water
  • pinch of salt

Instructions

  • The instructions are the same whether using Jute leaf or a combination of okra and spinach
  • In a pot add the frozen jute leaf or spinach and okra along with the water and the baking soda.
  • When done, drain the water off using a strainer.
  • Using a potato masher mash well then mix with your cooked rice.
  • Make sure to not over cook the rice, you want it par-boiled and not at all mushy
  • Enjoy with chicken gravy

 

Lesotho Chakalaka and Pap-Pap (Vegetable stew with corn meal)

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Lesotho chakalaka and pap-pap is a very typical meal.  Chakalaka is a vegetable stew made with tomatoes, peppers, carrots and onions, that is delicious.  It is served with the national dish called pap-pap that is made from corn meal and when cooked resembles polenta.  It is a nice filler to enjoy with any type of stew or sauce. Similar to fu-fu in other countries.  I will definitely keep this in mind for meatless Mondays.  We had this as part of our Lesotho feast but it would be plenty on its own.  You should make it just because it is fun to say chakalaka!

Lesotho chakalaka and pap-pap

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3.5 from 6 votes

Lesotho Chakalaka and Pap-Pap (Vegetable stew with corn meal)

Course Side Dish
Cuisine Lesotho
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author International Cuisine

Ingredients

  • For the pap-pap
  • 300 grams corn meal or polenta
  • 300 ml of water
  • For the chakalaka
  • 2 Tablespoons vegetable oil
  • 1 carrot finely chopped
  • 1 onion finely chopped
  • 2 hot red chilies finely chopped
  • 1 red bell pepper finely chopped
  • 2 to matoes finely chopped
  • Salt and pepper to taste

Instructions

  • For the pap-pap
  • Bring the water to boil and add the corn meal or polenta.
  • Stir constantly until a stiff mixture develops
  • Leave to simmer for 25 minutes, stirring every 5 minutes to prevent burning.
  • Serve with chakalaka or any other stew or sauce
  • For the chakalaka:
  • Heat the oil and fry the carrots for a few minutes then add in the onions, chilies and bell pepper.
  • Fry for about 5 minutes more and then add in the tomatoes
  • Cook until the tomatoes break down and form a stew.
  • Season with salt and pepper and serve with pap-pap.

 

 

 

Lebanese Potatoes (Batata Harra)

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Lebanese  potatoes called batata harra are spiced fried cubes of potatoes that are perfectly seasoned. They are delicious served with the garlic sauce that also went alongside the chicken.  They were the perfect accompaniment and would be lovely with just about any meat as a side dish. What is not to love about fried potatoes? We certainly did and they were easy to make too.

Lebanese potatoes

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5 from 1 vote

Lebanese Potatoes (Batata Harra)

Course Side Dish
Cuisine Lebanese
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author International Cuisine

Ingredients

  • vegetable oil for frying
  • 3 potatoes peeled and cut into cubes
  • 2 tablespoons white onions finely chopped
  • 1 teaspoon garlic minced
  • Aleppo pepper to taste
  • 1 ⁄2 cup fresh cilantro finely chopped
  • 1 ⁄4 teaspoon ground coriander
  • fresh ground black pepper to taste
  • salt to taste
  • 3 tablespoons olive oil
  • 1 ⁄2 teaspoon lime juice freshly squeezed

Instructions

  • Heat vegetable oil and fry cubed potatoes until crisp.
  • Remove to drain on a paper towel.
  • In another pan heat olive oil and add finely chopped onion, minced garlic, aleppo pepper, ground coriander and finely chopped cilantro, saute then add the potatoes, salt and freshly ground black pepper to taste.
  • Mix well and add lime juice.
  • Serve Immediately with garlic sauce see recipe for Lebanese grilled chicken.
  • Enjoy!