International Cuisine

Exploring the world through food.

Taro Chips

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 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. A plateful of fried taro chips

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.

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 fried taro chips
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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 4
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

Calories: 376kcal | Carbohydrates: 30g | Protein: 2g | Fat: 28g | Saturated Fat: 2g | Sodium: 13mg | Potassium: 670mg | Fiber: 5g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1mg

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

 

Muhammara (Syrian Hot Pepper Dip)

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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!

A bowl full of muhammara, a syrian red pepper sauce garnished with walnuts and surrounded by pita.

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.

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 muhammara, a syrian red pepper sauce garnished with walnuts and surrounded by pita.
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5 from 4 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 4
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

Calories: 468kcal | Carbohydrates: 18g | Protein: 7g | Fat: 43g | Saturated Fat: 5g | Sodium: 154mg | Potassium: 372mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3061IU | Vitamin C: 79mg | Calcium: 68mg | Iron: 3mg

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

 

 

Sudanese Eggplant Dip (Salata Aswad be Zabadi)

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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.

A plateful of eggplant dip garnished with cilantro and flat bread in the background.

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!

A plateful of eggplant dip garnished with cilantro and flat bread in the background.
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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 4
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

Calories: 152kcal | Carbohydrates: 21g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 355mg | Potassium: 770mg | Fiber: 9g | Sugar: 12g | Vitamin A: 918IU | Vitamin C: 44mg | Calcium: 68mg | Iron: 1mg
 
 

 

 

Ful Medames (Sudanese Fava Beans)

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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.

A bowl full of Sudanese ful medames with tomatoes, arugula, tomatoes andn onions on top.

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.

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 Sudanese ful medames with tomatoes, arugula, tomatoes andn onions on top.
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5 from 4 votes

Ful Medames (Sudanese Fava Beans)

A delicious vegetarian recipe dating back to the Pharohs
Course Main Course
Cuisine Egyptian, Sudanese
Prep Time 15 minutes
Cook Time 2 hours
soaking time 8 hours
Total Time 10 hours 15 minutes
Servings 8
Calories 155kcal
Author Darlene at International Cuisine

Ingredients

  • 2 cups Fava Bean Dry
  • 2 tsp salt or to taste
  • 2 tsp cumin or to taste
  • 2 medium tomatoes diced
  • 1 medium red onion diced
  • 1/2 cup feta cheese crumbled
  • 1 cup Arugula baby
  • 4 large hard-boiled eggs optional
  • 2 Tbsp Sesame oil

Instructions

  • Soak the dry fava beans in water for at least 8 hours or overnight. Drain
  • In a large pot, add in the soaked fava beans and cover with water.
  • Bring to a boil, then reduce to simmer, and cook for about 2 hours or until the beans are soft
  • Put your fava beans into a bowl along with some broth.
  • Mash the beans using a potato masher or you could use a coke bottle like they do in Sudan.
  • Add in the salt and cumin to taste.
  • Put the beans in your serving bowl and top with some of the tomatoes, cheese, arugula, and onions, top with sesame oil and serve with some warm flat bread.
  • You can serve the left over toppings so people can add more of what they like including the hard-boiled eggs if using. We also served it with Sudanese shata, a hot sauce.

Nutrition

Calories: 155kcal | Carbohydrates: 12g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 102mg | Sodium: 723mg | Potassium: 262mg | Fiber: 3g | Sugar: 3g | Vitamin A: 498IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 1mg

Sudanese Shata (A popular hot sauce)

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Sudanese shata is a popular hot sauce that is used on many dishes in Sudan and South Sudan to spice things up a bit.  We used it on ful medames which is a delicious fava bean vegetarian dish that is considered to be the national dish.  The ful medames is served with several accompaniments and the Sudanese shata was that we really enjoyed.

a container with a popular hot sauce in Sudan called shata it has hot chili flakes, garlic and lemons.

This Sudanese shata hot sauce is made with spicy red pepper flakes, lemon juice, garlic with a bit of salt and pepper.  A quick and easy sauce to put together.  It certainly would be good on all sorts of dishes that need a bit of zip to liven them up with practically no calories.

Did you know that South Sudan is the newest country in the world?  They received their Independence in July 2011 after years of civil war.  Both Sudan and South Sudan have very impoverished people and have much work to do for peace in both nations. Sudan prior to the split was the largest country in Africa and since the split is the 3rd largest.  We pray for the people of both nations.

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 , 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!
a container with a popular hot sauce in Sudan called shata it has hot chili flakes, garlic and lemons.
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5 from 2 votes

Sudanese Shata (A popular hot sauce)

A super quick and easy hot sauce that would be perfect to liven up just about any dish.
Course Sauce
Cuisine Sudanese
Prep Time 5 minutes
Total Time 5 minutes
Servings 8
Calories 17kcal
Author Darlene at International Cuisine

Ingredients

  • 1 cup Lemon Juice
  • 3 cloves Garlic minced
  • 3 Tbsp Crushed Red Pepper hot
  • 1 tsp Black Pepper
  • 1 tsp salt

Instructions

  • In a bowl, combine all the ingredients and blend or whisk together.
  • Serve in a containter so it can easily be poured on the dish.

Nutrition

Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 340mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 890IU | Vitamin C: 12mg | Calcium: 14mg | Iron: 1mg

Spanish Garlic Mushrooms

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This Spanish garlic mushrooms tapa is a quick and easy recipe that will delight the taste buds. What makes these garlic mushrooms so delicious is the use of a true Spanish sherry.  This is not cooking sherry it is sometimes called Jerez which is the area where it originated, and is a fortified wine.  Sherry was first produced in Spain and the process of making it was brought by the Moors in the 8th century. 

This recipe for Spanish garlic mushrooms calls for a dry sherry I recommend Fino the driest of Sherries, you should be able to find it at your local well stocked wine store. 

If you ever get a chance to visit Jerez de la Frontera in Spain, I highly recommend you take a tour at one or more of their famous bodegas for a fun sherry tasting experience. 

If you would like to learn more about the beautiful and fascinating country of Spain be sure to check out Our Journey to Spain. There you will also find more tapas recipes like Garlic Shrimp, Octopus with Potatoes, Spanish Tortilla and more.

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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4.67 from 3 votes

Spanish Garlic Mushrooms

Make certain to use a real Spanish sherry, not a cooking sherry for an authentic experience.
Course Appetizer
Cuisine Spanish
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Calories 237kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 3 Tablespoons extra virgin olive oil
  • ½ lb. mushrooms stemmed and quartered
  • 4 cloves garlic peeled and sliced thinly
  • 2 teaspoons lemon juice fresh
  • 2 Tablespoons Spanish sherry dry
  • ¼ cup chicken or vegetable broth
  • ½ teaspoon smoked paprika
  • ¼ teaspoon crushed red pepper flakes
  • Salt and pepper to taste
  • 1 Tablespoon Parsley, fresh chopped finely
  • Lemon slices

Instructions

  • In a sautè pan, heat the olive oil until hot but not smoking.
  • Sautè the garlic for about 1 minute or just until fragrant
  • Add the mushrooms and cook 1 minute
  • Add the remaining ingredients except the parsley and lemon slices
  • Simmer for 2 minutes
  • Remove from stove and put into a tapas bowl.
  • Garnish with the chopped fresh parsley and lemon slices
  • Enjoy with some crusty bread, YUM!

Nutrition

Calories: 237kcal | Carbohydrates: 7g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Sodium: 121mg | Potassium: 408mg | Fiber: 1g | Sugar: 3g | Vitamin A: 489IU | Vitamin C: 11mg | Calcium: 11mg | 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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5 from 3 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

 

Taro Root Chips

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Taro root chips make a wonderful treat and taro root is a staple food on the remote islands of  Tuvalu and Solomon Islands. The taro root is an interesting tuber and can be cooked several ways, it is used in many cultures and cuisines.   This recipe calls for it first being boiled and then fried.  The result is a delicious chip to enjoy on its own or with any type of ceviche.

A basketful of Taro root chips

Taro root has all sorts of health benefits. It is rich in fiber and other important nutrients, as a resistant starch it may help control blood sugar, due to its high fiber content, it may reduce the risk of heart disease, it even has anticancer properties. It is said that taro root is good for your gut health and can even help you lose weight. Health reasons or not, it is delicious with a little ceviche on top.

Did you know that about 5 percent of the population on the Solomon Islands have blonde hair?  This has been a mystery for quite some time until a scientist discovered a blonde gene unique to the people there.  As you can imagine the blonde hair is striking against the dark skin of the natives.  

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 taro root chips,  like palusami, 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 basketful of Taro root chips
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5 from 4 votes

Taro Root Chips

A lovely chip made from taro root.
Course Appetizer
Cuisine Solomon Islands, Tuvalu
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 376kcal
Author Darlene at International Cuisine

Ingredients

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

Instructions

  • Peel the taro root and place in salted boiling water until just tender (take care not to overcook or it will become mushy and fall apart.)
  • When cool, cut into slices
  • heat cooking oil over medium high heat, add taro root to oil and cook until golden brown, flip over and brown other side.
  • Remove and sprinkle with salt, pepper and minced garlic clove.
  • Enjoy on its own or a scoop for some fresh ceviche.

Nutrition

Calories: 376kcal | Carbohydrates: 30g | Protein: 2g | Fat: 28g | Saturated Fat: 2g | Sodium: 13mg | Potassium: 670mg | Fiber: 5g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1mg