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Zimbabwe: Mapopo (Papaya) Candy

Posted April 8, 2012 By admin

Ingredients:

1 papaya (approximately 1 pound)
2 cups sugar
Lemon peel, grated
½ teaspoon mint, dried or fresh

Method:

Peel the papaya and wash well. Slice into little strips.
Place the papaya, mint, grated lemon and sugar over low
heat until the sugar dissolves.

Cook for 10 minutes, then set aside for half an hour.
Reheat over medium heat until the mixture crystallizes.
Remove from heat and, using a spoon and fork, mold into
ball or stick shapes.

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Zambia: Nshima

Posted April 8, 2012 By admin

Ingredients:

1 lb. maize meal or corn meal
2 qt. pot
Lg. wooden spoon
Water

Method:

In pot mix 2 cups cold water with two heaping tablespoons of meal.
Add hot tap water to fill pot. Cook on high heat for 5 to 10 minutes
or until mix reaches the consistency of porridge.

Lower heat to medium and slowly and slowly add the rest of the meal,
stirring constantly. Continue stirring until mixture is very stiff.

Remove from heat. Using a wooden spoon that has been rinsed in cold
water, shape and remove spoonfuls of Nshima. (If using a metal spoon,
the Nshima will stick to the edges and should be rinsed off between
each serving.) Serve with beef, poultry, gravy, leafy greens.

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Yemen: Charoset

Posted April 8, 2012 By admin

Ingredients:

1/2 cup almonds, slivered
1/2 cup apricots, dried
8 each figs, dried, quartered
2 teaspoons coriander, ground
2 teaspoons lime rind or lemon rind, finely grated
1 tablespoon honey
3 to 4 tablespoons sweet wine white
2 tablespoons sesame seeds, toasted

Method:

Process almonds and apricots coarsely in food processor. Transfer
to small bowl. Process figs to fine consistancy. Stir into almond
apricot mixture. Add coriander, rind, honey and enough white wine
to bind ingredients.

Refrigerate for 1 hour. Roll into balls, 1 inch in diameter, roll
in the sesame seeds and place each in miniature paper cups, or
shape into a pyramid and press sesame seeds into sides. Makes about
24 balls.

Servings: 24

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Western Sahara: Wafer Crepes

Posted April 8, 2012 By admin

Ingredients:

500g strong flour

6 eggs

70g melted salted butter

1/4l milk mixed with 1/4l water

2 packets of vanilla sugar (2tsp)

To garnish them:

Compote, sugar, golden syrup, jam, chocolate spread…

Method:

1) Place your flour into a bowl and make a well in the middle.
Pour the beaten eggs and vanilla sugar and the butter in and
start mixing the lot making sure not to make any lumps.

Then, start incorporating the milk until it gets to the right
consistency (not too thick, not too thin).

If you see few lumps, not to worry, just pass your batter through
a sieve.

2) Cover the batter and allow to rest for, at least, one hour.

3)Cook your crepes onto a hot, slightly oiled pan by rapidly spreading
a small amount of the batter onto the whole surface of your pan.

Cook for 10 seconds, then flip over and cook for another 10 more seconds
and clear it onto a plate. Repeat this operation until all the batter has
been used up.

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Venezuela: Pan de Jamon (Ham Bread)

Posted April 8, 2012 By admin

for the yeast:
1 1/2 cups water
1 teaspoon sugar

for the dough:
250 g butter
1 liter warm milk
2 kg flour
1 teaspoon salt
1 teaspoon sugar

for the filling:
1 1/2 kg sliced ham
1/2 kg smoked bacon
250 g butter
1/2 kg olives
5 teaspoons granulated yeast
1/2 kg raisins
1 egg (to “varnish”)

Method:

In a bowl, mix the water and the sugar; add the yeast and let stand
for 15 minutes until it has a “head”. Add the butter to the warm milk,
the sugar and the salt.

Pour the milk onto the flour, mix and add the yeast. Make a dough and
knead for 15 minutes. Beat down on a table and put in an oiled bowl
and cover with a damp cloth. Set aside for an hour.

Roll out the dough with a rolling pin. Coat with butter. Arrange the
ham, bacon, olives and the raisins (except for a small part at the
end, so you can seal the bread up).

Roll it up like a swiss roll and brush the”tongue” with some egg to
seal it. Bake at 350° F for 3/4 of an hour. Serve cool. Can be kept
in fridge for up to 4 days. Sprinkle with water and heat up on a low
heat before serving.

10 servings

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Vatican: Chunky Barbecued Chicken Salad

Posted April 8, 2012 By admin

Ingredients:

1/3 cup barbecue sauce
1/3 cup mayonnaise
1 canned chipotle chile in adobo, optional
2 pounds leftover
Barbecued or plain grilled chicken
1 small red onion
1 red bell pepper
1/2 cup fresh cilantro sprigs

Method:

In a large bowl whisk together barbecue sauce and mayonnaise.
Wearing rubber gloves, finely chop chipotle and whisk into
dressing. Discard bones from chicken and cut meat into
1/2-inch pieces.

Finely chop enough onion to measure 1/3 cup. Finely chop bell
pepper and cilantro separately and add to dressing with chicken
and onion, stirring to combine well. Season salad with salt and
pepper.

Servings: 4

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Vanuatu: Banana and Peanut Butter Biscuit

Posted April 8, 2012 By admin

Ingredients:

1 ¼ cup flour
½ tsp. baking powder
¾ cup baking soda
¼ tsp. Salt
½ c. butter
½ c. peanut butter
1 cup sugar
¼ cup bananas

Method:

Mix flour, baking powder, baking soda and salt. In another dish mix
butter, peanut butter and sugar until smooth and then add bananas.

After mixing both, add the dry ingredients with the “mush”. Cook
like you would a biscuit. You may want to turn them over at one
point.

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Uruguay: Stuffed Zucchini (Zapallitos Rellenos)

Posted April 8, 2012 By admin

Ingredients:

2-3 medium zucchini (courgettes)
2 tbl (30 ml) olive oil
Med onion, finely chopped
3/4 cup(180 ml) bread crumbs, preferably fresh
1/2 cup(250 ml) milk
1 egg, beaten
Salt and freshly ground pepper to taste
For the topping:
1/4 cup(60 ml) bread crumbs, preferably fresh
2 tbl (30 ml) butter, melted

Method:

Bake the zucchini in a preheated 375F (190C) oven for 30 minutes, until
soft but not mushy. Set aside to cool.

Meanwhile, heat the olive oil in a skillet over moderate heat and saute
the onion until golden brown.

Combine the bread crumbs, milk, egg, cooked onion, salt, and pepper in a
bowl, stirring to combine. Slice the zucchini in two lengthwise and scoop
out the pulp.

Chop the pulp coarsely and stir into the bread crumb mixture. Fill the
zucchini shells with the mixture. For the topping, combine the bread
crumbs and butter and sprinkle over the zucchini.

Bake in a preheated 375F (190C) oven until the topping is golden brown,
about 25 minutes.

Servings: 4-6

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United Arab Emirates: Yoghurt and Tahini Dip

Posted April 8, 2012 By admin

Ingredients:

150 ml Fairtrade Tahini
150 ml plain yoghurt
2 lemons
4 cloves garlic
5 ml dried parsley
Salt and freshly ground black pepper

Method:

Juice the lemons. Peel the garlic cloves and crush them
into a mixing bowl. Add the tahini paste.

Mix with the back of a spoon. Once mixed, gradually add
the lemon juice and then the yoghurt mixing well as you
go.

Season with salt and pepper (mixing) and check seasoning
and adjust. Decorate with a sprinkling of dried parsley.
Chill. Serve with sticks of peeled carrot, cucumber and
celery.

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Ukraine: Spring Greens Borscht

Posted April 8, 2012 By admin

Ingredients:

4 large potatoes, peeled and diced
2 bunches green onions, chopped
1 bunch fresh spinach leaves, chopped
1 bunch fresh sorrel, chopped
2 eggs, beaten
Slt to taste
1 tablespoon white sugar
1 teaspoon balsamic vinegar
1 cucumber, diced, optional
2 hard-cooked eggs, diced, optional
1/4 cup sour cream, for topping, optional
2 sprigs fresh dill weed, chopped, optional

Method:

Fill a large pot to about 3/4-full with water; bring to a boil; add
the potatoes and cook until fork tender, 8 to 10 minutes; add the
green onions and cook another 1 to 2 minutes.

Stir in the spinach and sorrel; cook another 2 to 3 minutes; remove
from heat. Pour the beaten eggs into the mixture in a slow and steady
stream while stirring until the soup thickens.

Season with salt, sugar, and vinegar to get a slightly sweet and tangy
taste. Allow soup to cool before moving to refrigerator to chill
completely.

Garnish with any combination of cucumber, egg, sour cream,
and dill.

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