Vegetarian Archives - Page 2 of 24 - International Cuisine

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.

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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3.67 from 3 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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4.15 from 7 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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4.41 from 5 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 4 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 2 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 1 vote

Rwandan Sweet Potato Fries (Chips)

These are crispy on the outside and pillowy soft on the inside. You will love them!

Course Side Dish

Cuisine Rwandan

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Servings

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

Rwandan Mandazi (African Donuts)

March 28, 2019 By Darlene at International Cuisine

Rwandan mandazi are little African donuts that are truly addicting. Basically fried dough, one of my favorite things. These are typically made with less sugar than American style donuts, but they a have subtle flavor of coconut, cardamom and cinnamon. You will love these, and they go perfectly with Rwandan coffee or tea.

These Rwandan mandazi are crispy on the outside and soft and chewy on the inside. They are often made in the shape of a triangle but can also be made round as well.

These are best made in a deep fryer and this one by Hamilton is the one I use and love. These little African donuts are not unique to Rwanda, they are somewhat famous all throughout Africa. They also go by other names like Dabo or Dahir. They are believed to have originated in the African Great Lakes region. You will however find them all over Rwanda. A lovely treat any time of the day, even for breakfast. I coated mine with a little shake of confectioners sugar, you could use a combination of cinnamon and sugar as well. Fair warning you can’t just eat one, they are so yummy!

Did you know that Rwanda has the largest percentage of women in government than any other country in the world? If you would like to learn more about this amazing little country be sure to check out “Our Journey to Rwanda” plus get 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 4 votes

Rwandan Mandazi (African Donuts)

Rwandan mandazi are little African donuts that are crispy on the outside and soft and chewy on the inside. Serve with some Rwandan coffee or tea for a real treat!

Course Dessert

Cuisine Rwandan

Prep Time 15 minutes

Cook Time 20 minutes

Rising Time 1 hour

Total Time 35 minutes

Servings

Calories 186kcal

Author Darlene at International Cuisine

Ingredients

3 cups all purpose flour
1/2 cup coconut milk
1/2 cup sugar
1 egg
1 tsp active dry yeast
1/2 cup warm water
1 Tbsp vegetable oil
1/2 tsp salt
1 tsp cardamom
1 tsp cinnamon
vegetable oil for frying donuts
2 Tbsps confectioners sugar for dusting

Instructions

In a small bowl mix the yeast and warm water and stir. Let sit for 5 minutes until yeast dissolves.
In a large mixing bowl, add flour, salt, cardamom, and cinnamon and mix. Add vegetable oil, egg, coconut milk, sugar and yeast mixture.
Mix everything until the dough is not too sticky and it no longer sticks to the side of the bowl, add additional flour as needed. (you can use the dough hook on your mixer for this)
Place the dough in an oiled bowl and cover with a towel or plastic wrap. Let it rest for about an hour until the dough rises a little.
Heat oil in a deep fryer to 350 degrees or use a deep frying pan or wok.
Cut the dough into about 6 pieces to make it easier to roll and cut. Roll each piece so that the dough is about 1/2 inch in thickness.
Cut into triangles and place in hot oil.
Fry on both sides until golden.
Place donuts on paper towels to drain any excess oil.
Repeat with remaining dough.
Sprinkle with confectioners sugar and enjoy.

Nutrition

Cuba Tostones (Fried Plantains)

January 3, 2019 By Darlene at International Cuisine

Cuban Tostones are fried plantains. They are popular in many countries and Cuba is no exception. They are delicious sprinkled with just a touch of salt and always best just out of the fryer. You could always dip them in a little left over mojo sauce. They are served as a snack, or as a side with lechon asado or a Cuban sandwich. If you do don’t have a tostonera (tostones press) you can use the bottom of a heavy glass or a food can.

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4 from 2 votes

Cuba Tostones (Fried Plantains)

Course Appetizer

Cuisine Cuba

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings

Author International Cuisine

Ingredients

3 to 4 cups cooking oil
2 green plantains
salt to taste

Instructions

Pour 2-3 inches of oil into a deep-fat fryer or heavy skillet over medium-high heat. As the oil heats, cut the ends off of each plantain, and make a slice along the length of the skin. You should be able to remove the peel in one piece, unlike peeling a banana's skin one section at a time.
Slice each plantain into pieces about two inches long. Add the pieces to the hot oil Fry them for about two minutes until they start to get slightly golden, then flip them over, frying for another two minutes.
Remove the cooked pieces from the pan, and drain them on paper towels. They will be very hot, so let them cool for at least 1-3 minutes. Take one of the pieces, and smash it in a tostonera (tostones press).
If you don't have a tostonera, you can easily use wax paper the bottom of a glass or a food can. Place the plantain piece upright on wax paper, fold the wax paper over the top of it, and then smash it until it is 1/4 inch thick.
Once the cooking oil is hot again, add all of the plantain slices and fry them on both sides until golden brown (about 1-3 minutes). Remove the tostones from the oil, and drain them on paper towels.
Sprinkle with a little salt
Serve immediately

Ensalada Cubano (Typical Green Salad)

January 3, 2019 By Darlene at International Cuisine

This Cuba salad is a typical green salad that you would find on many Cuban tables as a companion to the meal. It is light and refreshing, sometimes we forget how good simple things can be. Add whatever is in season and fresh. The dressing is perfect with the lechon asado it is garlicky and tangy.

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2.37 from 19 votes

Ensalada Cubano (Typical Green Salad)

Course Salad

Cuisine Cuban

Prep Time 10 minutes

Total Time 10 minutes

Servings

Author International Cuisine

Ingredients

2 ripe red tomatoes sliced
1 red onion sliced
1 head iceberg lettuce shredded or torn
6-8 radishes sliced thin
Dressing:
4 cloves garlic mashed
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
1/4 cup white vinegar
1/4 cup fresh lemon juice

Instructions

Toss together the salad ingredients in a bowl and place in a refrigerator to chill.
For the Dressing:
Use a mortar and pestle to mash the garlic with the salt and pepper.
In a small bowl, add the olive oil, vinegar and lemon juice to the crushed garlic. Whisk together thoroughly. You can also use a blender to emulsify the oil and liquids.
Just before serving: Gradually add the dressing, a little at a time, while you toss the salad with a couple of large salad forks.
Add just enough dressing to cover the salad -- more or less to your own taste.
Enjoy!