Vegetarian Archives - Page 2 of 24 - International Cuisine

Taro Root Chips

February 13, 2020 By Darlene at International Cuisine

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.

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!

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5 from 5 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

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

Coconut Pudding ( A Dessert from Solomon Islands and Tuvalu)

February 13, 2020 By Darlene at International Cuisine

Coconut pudding is a super quick and easy recipe to make. I actually think it is more like a jello than a pudding. It is very tasty and would be perfect for hot summer day on the beach. I served it in a coconut shell for a unique presentation.

Coconuts are abundant on both of these island nations, Solomon Islands and Tuvalu. You can of course make the coconut pudding using fresh coconut milk which would be most authentic or you can also make it with canned coconut milk. Sometimes opening a coconut can be a bit intimidating but the truth is if you use a corkscrew and poke one of the eyes you can remove the water. Then you can give the coconut a good whack with the back side of sturdy clever and it will crack right open. If you want to remove the flesh of the coconut this tool comes in very handy.

Did you know that Tuvalu is the least visited country in the world? It is quite remote and may be one of the first to go under the sea due to climate change. If you would like to learn more about these countries be sure to check out “Our Journey to Solomon Islands and Tuvalu”

If you are looking for more authentic Oceania recipes be sure to check out my other recipes Taro Root Chips, Palusami, and Tuna Coconut 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!

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5 from 5 votes

Coconut Pudding (A Sweet Island Dessert)

This is a super quick and easy recipe that would be perfect for a warm summer day on the beach

Course Dessert

Cuisine Solomon Islands, Tuvalu

Prep Time 5 minutes

Cook Time 7 minutes

refrigeration time 1 hour

Total Time 1 hour 12 minutes

Servings

Calories 255kcal

Author Darlene at International Cuisine

Ingredients

2 14 0z Cans Coconut Milk unsweetened
1/2 Cup cornstarch
1 Cup Sugar
1/4 teaspoon Salt
2 Coconuts Cut in half for serving

Instructions

In a medium size saucepan add in all the ingredients and cook over medium high heat.
Stir constantly until the sugar and cornstarch is dissolved.
Keep stirring until the mixture starts to boil, thicken and is smooth.
Remove from heat and place in a covered bowl into the refrigerator for about 1 hour until chilled.
When you are ready to serve prepare your coconuts if using as a serving vessel.
Scoop the coconut pudding into the coconuts and serve.

Nutrition

Molouk (A crispy fried spiced snack from the Seychelles)

September 26, 2019 By Darlene at International Cuisine

Molouk is a crispy fried spiced up snack from the Seychelles. It is very similar to the Indian treat called murruku. Imagine sitting at a bar on a pristine white sand beach at a resort and you will find these addicting snacks served like you would find peanuts or chips.

Molouk are spiced up with cumin, cinnamon and hot chili powder. You can make them as spicy as you like. The dough which also calls for rice flour and gram flour is then pressed through a noodle maker and the if you don’t have one you can pick one up here. The dough is then dropped into hot oil and fried until crispy. They are best enjoyed hot out of the fryer.

Did you know that the staple food is curry and rice in the Seychelles? Coconut milk and spice is often used in the curry along with seafood, which is obviously abundant in the island nation. Molouk along with the curries are a reflection of the history of the islands. A creole dish indeed. If you would like to learn more about this beautiful country be sure to check out “Our Journey to the Seychelles”.

If you enjoy this molouk recipe, you will also find more authentic recipes like daube de banana and octopus curry you are sure to love.

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!

two shells filled with the crispy fried treat called molouk

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5 from 3 votes

Molouk (A spicy fried treat from the Seychelles)

Molouk is a lovely snack to enjoy as you would peanuts or chips with a drink.

Course Appetizer

Cuisine Seychellois

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings

Calories 387kcal

Author Darlene at International Cuisine

Ingredients

1 cup gram flour
1 cup rice flour
1 Tbsp butter, unsalted
1 tsp salt
1 tsp cumin seeds
1 tsp cumin, ground
1 tsp chili powder, hot
3 Tbsp oil hot
2/3 cup water
1 cup oil for frying

Instructions

Mix all the ingredients together in a bowl until you get a smooth dough
Heat the oil for frying in a pan or deep fryer to medium high
Put the dough in your noodle press and make small pieces (see picture)
Fry on both sides until crispy
remove with slotted spoon and drain on a paper towel to remove excess oil.
Serve warm

Nutrition

Daube de Banana (A Seychelles Dessert)

September 26, 2019 By Darlene at International Cuisine

Daube de banana is just one of many recipes using plantains or banana in the Seychelles. Bananas and Plantains are abundant on the islands there. I love this recipe because it really is representative of the Seychelles and their flavors. Vanilla, cinnamon, nutmeg and coconut milk make this daube de banana, delectable. I think you will love it.

This recipe was made with ripe plantains. I burnt mine just a tad but it did not spoil it at all, it sort of just caramelized the banana. The flavor is just perfect for a dessert that could be served for just about any occasion.

Did you know that the Seychelles is made up of 115 islands most of which are uninhabited? The Seychelles are known to be a honeymoon destination due to its pristine white sand beaches and crystal clear waters in the middle of the Indian Ocean. If you would like to learn more about the beautiful country be sure to check out “Our Journey to the Seychelles”.

If you enjoy this daube de banana recipe, you will also find more authentic recipes like Octopus Curry and smoked fish salad you are sure to love.

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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3.58 from 7 votes

Daube de Banana

A perfect dessert recipe from the Seychelles you will love for any occasion.

Course Dessert

Cuisine Seychellois

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings

Calories 365kcal

Author Darlene at International Cuisine

Ingredients

1 vanilla pod split
1 tsp nutmeg ground
2 cups coconut milk
2 cinnamon sticks
2 large Plantains ripe
2 Tbsp sugar
1/2 tsp salt

Instructions

Peel the plantains, cut in half and then half again lengthwise.
Place the cinnamon sticks in the bottom of a pan. Place the cut plantains on top with the cut side up sprinkle the sugar, salt and nutmeg on top.
Add the split vanilla pod then cover with the coconut milk. Bring to a boil and cook for 10 minutes.
Reduce the heat to low and cook for another 35 minutes. Watch to make sure it doesn't burn. Arrange on a plate and serve.

Nutrition

Serbian Salad with cheese (Sopska Salata)

September 5, 2019 By Darlene at International Cuisine

Serbian salad called sopska salata, is a very typical salad for the entire Balkan region. This salad is light and refreshing. If you use cheese this salad is called Sopska or shopska, if you don’t it is called Srpska salata or Serbian salad.

The lightness of using sunflower oil for the dressing is nice. In Serbia this salad is typically served as a side dish, not as an appetizer. Of course, you will want to use the freshest ingredients and if they come from your own garden, even better.

Please note that I only put on a little bit of cheese for photography purposes but when making it you should pile it on. Typically you would not be able to see anything underneath the cheese when this Serbian salad is served.

Make sure to use the freshest ingredients as farm fresh is most popular in Serbia.

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

a bowl of Serbian salad with cucumbers, tomatoes, peppers and cheese

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4.25 from 8 votes

Serbian Salad

A lovely salad for any occasion, light and refreshing

Course Salad

Cuisine Serbian

Prep Time 10 minutes

Total Time 10 minutes

Servings

Calories 188kcal

Author Darlene at International Cuisine

Ingredients

1 large cucumber sliced
2 large tomatoes diced
1 bell pepper sliced
2 scallions or spring onions sliced
8 Tablespoons Serbian white cheese or feta crumbled
Chives for garnish
For the Dressing:
2 Tablespoons sunflower oil
2 teaspoons white wine vinegar
Salt and Pepper to taste

Instructions

Combine all the prepared vegetables into a salad bowl
Prepare the dressing by whisking the oil, vinegar salt and pepper together.
Dress the vegetables by tossing lightly with the dressing
Top the salad with the cheese
Garnish with chives

Nutrition

Senegalese Salad (Avocado and Mango Salad)

August 8, 2019 By Darlene at International Cuisine

This Senegalese salad was served alongside the main course called thieboudienne. The salad is refreshing, and light, and adds the perfect bite from the spicy main dish. The Senegalese salad is made with fresh avocados and mangoes. It also has citrus, the flesh and juice of an orange, as well as lime. It is the acid that takes the heat off the palate from the spicy thieboudienne. We loved this and will make it often.

Did you know that Senegal has a philosophy called teranga? There is not a direct translation to English but it basically means the more I have, the more I give. It is a form of hospitality that is shared by all Senegalese. If you were to make this Senegalese salad, you would always have enough for one more, to invite a guest whether stranger or friend to share it with you. It is such a neat concept that I am intrigued by. Let’s just say the world can use a lot more teranga!

Have you ever traveled to Senegal? Did you experience teranga? I would love to hear all about it in the comments below. If you would like to learn more about this beautiful country, be sure to check out “Our Journey to Senegal” There you will find more authentic recipes like ndambe, thieboudienne and Thiakry.

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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4.43 from 7 votes

Senegalese Avocado and Mango Salad (Saladu Awooka Ak Mango)

This is a light and refreshing salad that is perfect to serve as a side dish with something spicy.

Course Salad

Cuisine Senegalese

Prep Time 10 minutes

Refrigeration time 1 hour

Total Time 1 hour 10 minutes

Servings

Calories 211kcal

Author Darlene at International Cuisine

Ingredients

½ cup parsley finely chopped
¼ cup peanut or canola oil
¼ cup lime juice fresh
2 Tablespoons orange juice Fresh Squeezed
1 jalapeño stemmed, seeded, and minced
salt and black pepper to taste
2 mangoes peeled, pitted, and cut into 1" cubes
2 ripe avocados pitted, peeled, and cut into 1" cubes
1 small navel orange peeled and cut into segments
2 teaspoons shredded coconut optional

Instructions

Whisk together 4 tablespoons parsley, oil, both citrus juices, jalapeño, and salt and pepper in a large bowl.
Add mangoes and avocados, and toss gently to combine; cover, and refrigerate for 1 hour.
To serve, transfer the Senegalese salad to a serving bowl; halve orange segments crosswise, and lay over salad.
Sprinkle with remaining parsley, and coconut if using. Serve chilled.

Nutrition

Shattah (A Saudi Arabian Hot Sauce)

July 18, 2019 By Darlene at International Cuisine

Shattah is a Saudi Arabian hot sauce that is always served alongside Al Kabsa their national dish of chicken and rice. It is quite spicy and you should only add as much heat as you think you can tolerate. It is made with red jalapenos and Thai bird chilies but has some acid like vinegar, and tomato paste to cut the heat.

I actually loved this sauce and I will make it over and over again. I felt that it really elevated the dish and can see it being used on a multitude of things as you would a salsa. What will you put shattah on?

I was actually surprised that a hot sauce was enjoyed as a condiment in Saudi Arabia, I guess the dishes have so much flavor and spice (not hot) in them to begin with, I simply didn’t expect it. Shattah is a real treat, and I am happy to have discovered it.

Did you know that Saudi Arabia has the largest desalination plant in the world. Even so, a liter of potable water is more expensive than a liter of oil. Saudi Arabia is the largest country in the world without a natural lake or river. They have dug very deep wells to meet the needs of the people and their agriculture. They only receive about 4 inches of rain per year.

If you would like to learn more about this Middle Eastern country, be sure to check out “Our Journey to Saudi Arabia”. You will also find the recipe for Al Kabsa which this shattah is always served with as well as other authentic dishes.

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 spicy hot sauce shattah from Saudi Arabia

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5 from 6 votes

Shattah (A Saudi Arabian Hot Sauce)

A spicy hot sauce called shattah is served alongside many dishes in Saudi Arabia but especially loved next to the national dish Al Kabsa.

Course Sauce

Cuisine Saudi Arabian

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings people

Calories 65kcal

Author Darlene at International Cuisine

Ingredients

8 cloves garlic
5 red jalapeño chilies stem removed
10 Thai bird chilies stems removed
1 cup Flat leaf parsley
1 cup fresh cilantro leaves
½ tablespoon white vinegar
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 teaspoon cumin powder
¾ cup tomato paste
1 cup water

Instructions

Place all ingredients into a blender or food processor and blend until smooth.
Add the mixture to a sauce pan, cover, and place on medium heat until it comes to a gentle boil.
Stir, remove from the heat and let cool.
Serve alongside Al Kabsa but can be used on just about anything

Notes

Adjust the number of chilies to your heat tolerance.

Nutrition

Samoan Poi (Mashed Bananas with Coconut Cream)

May 23, 2019 By Darlene at International Cuisine

Samoan Poi is not the same type of poi you think of having at a Hawaiian luau. This Samoan poi is made of ripe bananas that are simply mashed and mixed together with coconut cream or milk. Add in a little sugar and some vanilla and you have a refreshing dessert to enjoy on a hot day.

The Samoan poi recipe is popular on many South Pacific islands. After all bananas and coconuts are staple ingredients on all those islands. A traditional and lovely dessert.

Did you know that tattooing is part of Samoan culture. Samoans were among the earliest tattoo artists and considered to be the best in the world. A traditional waist to knee tattoo in Samoa is a rite of passage for men. If you would like to learn more about this little country be sure to check out “Our Journey to Samoa”. There you will also find more authentic recipes and be sure to join the culinary journey around the world, 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!

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5 from 3 votes

Samoan Poi

A delicious dessert recipe using staple island ingredients.4

Course Dessert

Cuisine Samoan

Prep Time 5 minutes

Total Time 5 minutes

Servings

Calories 214kcal

Author Darlene at International Cuisine

Ingredients

4 bananas
1/2 cup coconut cream or milk
2 teaspoons sugar or more or less to taste
1/2 teaspoon vanilla
1/2 lemon or lime Zest of

Instructions

Peel the ripe bananas and then mash them with a fork in a bowl.
Add in the rest of the ingredients. If you would like it creamier you can put in a blender as well.
Serve immediately

Nutrition

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!

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5 from 2 votes

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

Calories 116kcal

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

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