Vegetarian Archives - International Cuisine

Thai Bananas in Coconut Milk Recipe

January 27, 2022 By Darlene at International Cuisine

Thai bananas in coconut milk recipe is easy and fun to make. A delicious way to end your Thai meal. Thai desserts often include some type of fruit.

Thailand is known for its exotic fresh fruits and coconut milk is often used in many of their delicious recipes. Bananas of course are grown in their tropical climate and even come in different colors and sizes.

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It is called either Kluai buat chi or Kluay bod Chii and is a classic Thai dessert. Garnish it with a few sesame seeds and a piece of a pandan leaf for a nice presentation.

We made this Thai bananas in coconut milk recipe at the cooking class in Chiang Mai so you can be assured this is an authentic Thai popular dish.

Ingredient List

Pandan Leaves: You may have to make a trip to your local Asian market to pick up some pandan leaves. They are popular throughout Southeast Asia and often used in dessert recipes. It imparts a unique flavor when you add it to the coconut milk and water while it is heating up. This dish can be made ahead and served at room temperature.

Coconut Milk or Coconut Cream can be used but we made ours with a combination of coconut milk and water. Of course ideally you can make your own from a fresh coconut but if that is not possible just use it out of a box or can.

Thai bananas come in many forms you could use baby bananas, Cavendish bananas or lady finger bananas just make sure they are nice and ripe bananas. The smaller bananas seem to have better flavor than large bananas.

Palm Sugar is another ingredient that you will need. It usually comes in a brick or little discs when you buy them at the Asian market and then they can be grated. You could alway use brown sugar, white sugar or even coconut sugar in a pinch but palm sugar adds a lovely caramelized flavor that is slightly different.

Toasted sesame seeds are also something you can find at your Asian market. They are sprinkled on as a garnish and add a nice texture to it.

A few notes on making the banana dessert

When you mix coconut milk and water along with the Pandan leaves into the medium saucepan or small pot you will want to bring it up to medium heat. Avoid high heat while bringing it up to temperature. This allows the pandan to flavor the milk properly.

Banana slices are added and just cook them until tender and soft so they add a lovely sweet flavor to the coconut milk dessert.

Make sure to add a pandan leaf to the finished dish Thai people always serve their food taking extra care in the presentation.

I am sure you will love this Thai coconut milk recipe and will serve it often, so quick and easy.

More Authentic Thai dishes

If you are looking for more authentic dishes for an incredible Thai meal be sure to check out the Thai Papaya Salad, Green Curry, Pad Thai or Thai chicken with basil.

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

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4.67 from 3 votes

Thai Bananas in Coconut Milk Recipe

A classic Thai dessert recipe that you can whip up in a jiffy

Course Dessert

Cuisine Southeast Asian, Thai

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings

Calories 240kcal

Author Darlene at International Cuisine

Ingredients

1 cup coconut milk
1 cup water
2 Tbsp palm sugar
4 bananas ripe
2 pandan leaf cut into 1 inch pieces except saving two longer ones for garnish
1 pinch salt
1 tsp toasted sesame seeds

Instructions

in a medium sauce pan pour in the coconut milk, water, Pandan Leaves stir to combine. Heat gently over medium heat
Add in the bananas and cook until soft.
Add salt to taste
Serve with some sesame seeds on top
Garnish with a folded pandan leaf and even a flower

Nutrition

Taro Chips

January 6, 2022 By Darlene at International Cuisine

Taro Chips or chips za taro in Swahili, are a popular snack or starter in Tanzania along with Plantain chips. We enjoyed them at our safari camp on the Serengeti. I had the privilege of going behind the scenes in the camp kitchen and decided I would use the recipes I learned there for our Tanzanian meal.

Taro root is a popular tuber in many parts of the world and it is considered a resistant starch, full of fiber and vitamins, so it has many health benefits and good for your gut. Of course you can bake them for a healthier alternative.

A few people get a throat itch after eating Taro but if you soak it water or boil it beforehand, it eliminates it for most people. This recipe does not call for boiling so slice them and soak them for at least 4 hours before you fry or bake them, if you are concerned about it.

I absolutely recommend using a mandolin to get nice even thin slices. Another tip is to soak the taro root in some vinegar before you peel them as some people also get itchy hands. You can use a vegetable peeler to remove the skin or a paring knife whichever you prefer.

Did you know that Tanzania is home to the highest mountain in Africa, Mount Kilimanjaro and is also home to the lowest, the floor of Lake Tanganyika is 1,155 feet below sea level. If you would like to learn more be sure to check out “Our Journey to Tanzania”.

You can also find more authentic recipes like Ndizi Nyama (Bananas and beef stew, Maharge ya Nazi (Kidney beans in Coconut milk and Kashata, a lovely peanut brittle snack or dessert.

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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5 from 2 votes

Taro Chips

A lovely chip made from taro root.

Course Appetizer

Cuisine Tanzanian

Prep Time 10 minutes

Cook Time 25 minutes

4 hour soaking time 4 hours

Total Time 4 hours 35 minutes

Servings

Calories 376kcal

Author Darlene at International Cuisine

Ingredients

1 lb. taro root peeled and sliced thinly
1/2 cup oil for frying +/-
1 clove garlic minced
salt and pepper to taste

Instructions

Peel the taro root, slice thinly using a mandolin. Place in water and set aside for about 4 hours
Drain the Taro root slices and pat dry
heat cooking oil in a frying pan or deep fryer over medium high heat, add taro root to oil and cook until golden brown, flip if necessary depending on how much oil you have in the pan.
Remove and sprinkle with salt, pepper and minced garlic clove.
Serve warm

Nutrition

Maharge ya Nazi (Kidney Beans in Coconut Milk)

January 6, 2022 By Darlene at International Cuisine

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.

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.

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.

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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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

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

Muhammara (Syrian Hot Pepper Dip)

February 18, 2021 By Darlene at International Cuisine

Muhammara is a hot pepper dip from Syria. It is absolutely delicious and my new favorite little spread. I served it with some Syrian pita bread for our appetizer, and it was a big hit. Honestly, I think I am in love with just about anything that calls for pomegranate molasses. This dip has such complex flavors and a wonderful texture that comes from the walnuts. This one is a keeper!

This recipe calls for a few unusual ingredients that you may not have in your panty, but you should get to know them. Syria is famous for Aleppo pepper, and it is what gives this dish its kick. I had already mentioned my fetish for pomegranate molasses, which I fell in love with when I cooked Iran. Lastly, sumac which is not a common spice, it is lovely, it has a hint of citrus to it and is often served on salads and this recipe calls for it as well.

This muhamarra is not a quick recipe to make, as you need to roast the peppers, but I really think you will love it, so I hope you do.

Did you know that the name Aleppo pepper comes from the area in Northern Syria where they are found? The name of the actual pepper is the Halaby pepper. It comes in at 10,000 on the Scoville scale which is about double a jalapeno. The ground version however is made after the pepper is de-seeded, so it really is just a nice hint of heat. Once you try Aleppo pepper you will want to put it on everything you normally would put red pepper flakes on. It is sort of like a combination of cayenne and sweet paprika but with a citrus note as well.

If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”. There you will also find some more delicious and authentic Syrian recipes like Baked Lamb Kibbeh and a semolina nut cake called h’risseh.

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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5 from 5 votes

Muhammara (Syrian Hot Pepper Dip)

A wonderful hot pepper dip that goes great on Syrian Pita bread.

Course Appetizer

Cuisine Syrian

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings

Calories 468kcal

Author Darlene at International Cuisine

Ingredients

2 red bell Peppers Seeded and quartered
3 Slices whole wheat bread crusts removed
3/4 cup walnuts chopped
2 Tablespoons lemon juice fresh
2 Tablespoons Aleppo Pepper ground
2 teaspoons Pomegranate molasses
1 clove garlic minced
1 teaspoon cumin ground
pinch salt to taste
1/2 cup olive oil
1 pinch sumac

Instructions

Line a baking sheet with aluminum foil
Place the bell peppers skin side facing up onto the foil, roast in a broiler until the skins turn black and blistered this should take about 5-10 minutes.
Remove the peppers and place them in a bowl and cover with plastic wrap, set aside for about 15 minutes Meanwhile, toast the bread in a toaster and let cool.
Put the toast inside a plastic ziplock bag and seal then crush the toast with a rolling pin to make crumbs.
Remove the plastic wrap from the bell peppers and remove the skin from the peppers and mash them with a fork.
In a food processor, combine the mashed peppers, bread crumbs, walnuts, lemon juice, Aleppo pepper, pomegranate molasses, garlic, cumin and salt. Pulse a few times and then put on low and slowly add in the olive oil until combined. Put the mixture into a serving dish and sprinkle with some sumac and if you would like, garnish with a few walnuts.
Enjoy with Syrian Pita Bread

Nutrition

Swedish Cucumber Salad (Pressgurka)

January 7, 2021 By Darlene at International Cuisine

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.

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.

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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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

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

Sudanese Eggplant Dip (Salata Aswad be Zabadi)

July 2, 2020 By Darlene at International Cuisine

Sudanese eggplant dip is called salata aswad be zabadi. It is a wonderful little dip that makes a lovely appetizer. It has an odd pairing of ingredients with tomatoes, peanut butter, eggplant and lemon juice among other things that end up blending together beautifully. The dip gets its creaminess from yogurt. Actually, these ingredients and flavors are quite common in African cuisine.

Sudanese eggplant dip would typically be served with flat bread called kisra. I actually tried to make the fermented sorghum bread, but the recipes I tried, failed. I ended up using naan bread and it was delicious.

You should eat this dish using bread to scoop up the dip, using only your right hand which would be customary in both countries. Actually, they would typically offer a handwashing prior to the meal.

Did you know that in Sudan there is a group of almost 200 ancient pyramids? They are called the Meroe pyramids, after the Meroitic Kingdom that reigned over the area for over 900 years. Built over 200 years age, they are a UNESCO World Heritage Site.

If you would like to learn more be sure to check out “Our Journey to Sudan and South Sudan”. There you will find more authentic Sudanese recipes like ful medames and Sudanese peanut macaroons.

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 8 votes

Sudanese Eggplant Dip (Salata Aswad be Zabadi)

A creamy and delicous dip that would make a lovely appetizer for any occasion.

Course Appetizer

Cuisine Sudanese

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 152kcal

Author Darlene at International Cuisine

Ingredients

2 eggplants
2 tsp tomato paste
1 Tbsp Peanut Butter
1/2 cup Yogurt
1/2 tsp Salt
1/4 tsp Black Pepper
1 clove Garlic minced
1 Lemon Juice of
1/2 Bell Pepper seeded
1 medium Tomato diced
1 Tbsp Oil for frying
1/4 cup Cilantro For garnish

Instructions

Peel and dice up the eggplants
In a skillet, heat the oil to medium high heat and add the diced eggplant.
Stir occasionally and cook until epplant softens about 20 minutes
In a bowl, mix together the tomato paste, yogurt, peanut butter and salt.
Add in the lemon juice and combine well
Gently stir in the green bell pepper and tomatoes, add in the garlic, black pepper and eggplant.
Garnish with cilantro and serve with some flat bread.

Nutrition

Ful Medames (Sudanese Fava Beans)

July 2, 2020 By Darlene at International Cuisine

Ful Medames is a beloved dish in both Sudan and South Sudan. Some consider ful medames to be the national dish. It is a delicious vegetarian dish made typically with fava beans although sometimes, other types of beans are used. What makes the dish so delicious is the accompaniments that are served with it.

Of course, you can choose whatever toppings you like we enjoyed tomatoes, arugula, feta, red onions, hard-boiled eggs and the hot sauce called shata. It is also topped with a bit of sesame oil which I particularly loved. The dish is eaten with a flat bread, simply scoop it up with your right hand and enjoy!

Ful Medames is very popular in Egypt as well so not sure where it originated. Egypt colonized Sudan along with Britain so it wouldn’t surprise me in the least if their favorite dish came from that period of time, although the dish is said to date back to the pharaohs.

On a sad note, both Sudan and South Sudan suffer from food insecurity and poverty. The very poor call the water that beans are cooked in Bush, after President George Bush of the United States. It is due to President Bush cutting aid to Sudan in 1990 after Sudan supported Saddam Hussein in the Gulf War. They simply sop up the bean water with a piece of bread and onion. For many, this may be the only meal that would have in a day.

If you would like to learn more be sure to check out “Our Journey to Sudan and South Sudan”. There you will find more authentic Sudanese recipes like Sudanese eggplant dip and Sudanese peanut macaroons.

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!

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!

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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

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

Ingredient List

A few notes on making the banana dessert

More Authentic Thai dishes

Thai Bananas in Coconut Milk Recipe

Ingredients

Instructions

Nutrition

Taro Chips

Ingredients

Instructions

Nutrition

Maharge Ya Nazi (Kidney Beans in Coconut Milk)

Ingredients

Instructions

Nutrition

Muhammara (Syrian Hot Pepper Dip)

Ingredients

Instructions

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Swedish Cucumber Salad

Ingredients

Instructions

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Sudanese Eggplant Dip (Salata Aswad be Zabadi)

Ingredients

Instructions

Nutrition

Ful Medames (Sudanese Fava Beans)

Ingredients

Instructions

Nutrition

Sudanese Shata (A popular hot sauce)

Ingredients

Instructions

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Spanish Garlic Mushrooms

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South African Yellow Rice (Geelrys)

Ingredients

Instructions

Nutrition