Some interesting recipes on this site from all over the world. This eggplant relish is like an Ethiopian version of the Italian Caponata. More of an accent than a side dish, could be served with appetizers or dinner, your choice. Sweet/sour.
This one is from the Meskerem Ethiopian Restaurant in DC – a place now on my hit list of places to eat! A light potato salad – almost a contradic?on but it’s true! AND, a great picnic recipe, whether your picnic is Ethiopian themed or not.
Super easy and another one you may find yourself turning to time and again. Kind of like solid gazpacho. Yum! Very refreshing!
Easy, delicious and very pretty! You may just find yourself having this one anytime, not just with Ethiopian meals since it doesn’t contain any special spices. Very versatile, and also good at room temperature.
Please be prepared for it to take a little getting used to, and the first one of the batch is never any good, just like when you make crepes. But stick with it and you will be happy you did. I made it not once but twice to enjoy with our Ethiopian meals and both times were equally great! Once you have the hang of
it takes less than an hour from start to finish. And if all else fails, you can get great injera from your local
Ethiopian restaurant if you are lucky enough to have one! But TRY it!
Serves 8 – 12, depending on how big your injera, (and your appetites!) are.
Recipe Source: Adapted from http://www.food.com/recipe/injera-140763
This is Ethiopian snack food: crunchy, spicy, like popcorn, like peanuts, like pretzel balls. Bet you can’t eat just one! Try them as an appetizer when members arrive. These keep well (if you can keep away from them).
Pureed fruit drinks, called “squashes”, are very popular in Tanzania. This recipe is for a drink that is something like a frozen watermelon daiquiri, if you choose to add the rum. It is almost as good if you don’t. Because there is no ice in it it doesn’t get watered down. Watermelons are just about ready to come in from the garden, and we are anxiously awaiting our first batch of the season of this very refreshing and
festive summer beverage. We freeze lots of watermelon cubes and have these through the warm days of fall. Serves 6, more or less
NOTE: Allow at least 2 hours to freeze the chunks of watermelon before starting
The BEST pie recipe in the world! How convenient that the berries are in season now. We have been
making this recipe for years and it is always a big crowd pleaser! Serve with good vanilla ice cream, or,
even better, homemade whipped cream! You may use any combination of berries you like, just keep in
mind that blackberries and raspberries are juicier than blueberries and so you will need to add another
tablespoon or more of flour.
Anyone who has ever had a vegetable garden knows that mid‐summer brings an abundance of summer
squash and zucchini. We came up with this main course that is cooked almost entirely on the grill, so as
not to heat up the kitchen too much during these steamy, hot days. A friend of ours makes them for her
ttkids and calls them squashburgers. It is a great use of fresh summer veggies and will remind you a little
bit of pizza, without the tomato sauce, sort of. The quantities of vegetables are infinitely flexible, as are
the herbs you use. Make them your own. Also excellent picnic food, just let them come up to room
temperature a little bit before you eat them. And pack extra napkins! Serves about 4 ‐ 6, but varies
widely depending on how thick you like your “burgers”
Another standard in our house year round. In fact, we’re having it tonight for dinnier! VERY easy, takes no time at all to cook, and everyone loves it. Excellent over steamed, sliced new potatoes, rice or our favorite couscous from Canaan Fair Trade. It is, as the name says, Fair Trade, organic and hand‐rolled by awomen’s cooperative in Palestine. You have to try it to believe it. You can buy it here: https:// www.canaanusa.com/shop/dried‐foods/ . Try sautéing it in olive oil before cooking it in boiling water to give it a toasty flavor. They also have fabulous olive oil and other food products.
Kitchen Garden Magazine, April/May, 1997 issue. Now I know creamed spinach is not generally thought of as a summer food, but I decided to include it here because spinach is so popular in Tanzania. You will never make creamed spinach any other way once you have tried this. ALWAYS gets compliments from company.
Recipe courtesy of DFW member Carolyn Mayers
This is a spring and summer standard in our home, using asparagus in spring and snap beans in summer.
Once you have tried proscuitto this way you will find lots of uses for it – sometimes we even put it out in
big pieces for company as “prosciutto chips”. You may either leave the asparagus/beans whole, or cut
into bite‐sized pieces. Also, you may omit the anchovy and add in a little bit of fine lemon zest.
This is a recipe Tom’s Mother learned from her Japanese friends while she was in Japan with Tom’s Dad,
who was in the Navy during the Korean War. Tom was born in Japan, and has a special place in his heart
for Japanese foods and culture. This recipe that is really like cucumber salad is super easy and so refreshing on a hot summer day. We have an abundance of cucumbers coming in from the garden and this is a great way to use them. The finished product keeps for at least a week in the refrigerator. We pack it into canning jars and cover it with the vinegar solution.
This was my husband Tom’s favorite recipe this month and pronounced that we could “have this again”, code for “please make this for me again because I loved it”. We are so lucky that the potatoes in the garden started coming in just in time for this one! Spicy! Reduce the amount of pepper flakes if you want it milder, but do not omit them completely or it will lose too much character
I used red cabbage for this and it is gorgeous! Very simple, easy and quick, and one of those dishes you will find yourself making to go with your regular dinners – the flavors would compliment a wide variety of main courses. You may make it with green cabbage, of course, and savoy cabbage would be pretty, too. But
if you need color try the red!
Between the frying of the eggplant and the smoothness of the coconut milk the texture of this is
delighuully creamy. This vegetable dish would also make another great vegan entrée, served with rice.
Yellow and black rice is more like it! It IS yellow, but there is so much black pepper it that it really is speckled. This easy recipe would compliment any of the dishes given here, but especially the cabbage, and the chicken. I recommend using basmati rice.
Another pretty dish, especially for a dal, and a wonderful vegan entrée alternative. With more vegetables in it than your typical dal, this one seems lighter and more interesting than most. We loved it.
This is NOT a tomato based curry, but rather a coconut milk based curry with some added tomato. A snap to make and absolutely scrumptious. I used halibut in this recipe, but any firm white fish, or even shrimp or scallops could be used in this, just adjust the cooking time. Whatever you use the pieces should be fairly small and of relatively uniform size so as to finish cooking all at the same time. This is a very pretty light orange color and looks beautiful with the cabbage stir‐fry a few recipes down. Enjoy!
We were in the middle of a heat wave while I while I was testing these recipes –which I guess made it more authentic since it is SO hot in Sri Lanka! Anyway, I tell you this simply to say it was too hot
to turn the oven on in the house, so I chose to grill this chicken recipe instead of cooking in the oven and it came out beautifully! hope you enjoy it.
There are lots of sambol recipes on the first site listed above and they are infinitely flexible. This one reminds me of an old‐fashioned cucumber and onion salad my Dad used to make, only coconut milk is used instead of sour cream, and lemon juice instead of vinegar. The adding of the lemon juice to the coconut neutralizes its flavor an you are left with a lovely, creamy dressing. It is cucumber season in most of the U.S. now, so enjoy some fresh cucumbers from your farmer’s market and support your local farmers! Serve at room temperature because coconut milk solidifies somewhat when it gets too cold.
With a name like that how could I not cook this one? Street food at its best, this is similar to another classic Kenyan barbecued meat street food called “Meat on a Stick”. Gotta love it. Spicy, salty and sweet. If you don’t like heat add less pepper.
Sources: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-kariokor-nyama-kuchoma
Photo by Franklin Heijnen on Flickr, Creative Commons Attribution Sharealike 2.0
Adapted from The Congo Cookbook (http://www.congocookbook.com/soup_and_stew_recipes/index.html)
Avocados grow everywhere in Kenya. Smooth and creamy and rich, this soup recipe from 2009 when we were supporting another program in Kenya because it is SO good I wanted to make sure you didn’t miss it! A beautiful way to start your Kenyan meal.
Photo Credit: Avocado Zucchini Soup by Laurel F, Creative Commons Attribution Sharealike 2.0
This was delicious. As you all have noticed I do not usually make dessert, but I love Key Lime Pie so decided to make this and it was worth it!! YUM! You could make it even easier by omiting the meringue and just topping it with whipped cream just before serving. There are many other dessert recipes on the Mexconnect site, including Paletas or Mexican Popsicle, which would be perfect for a May meeting! You can find a base recipe here – there are many others out there on the web so have fun with it!
http://www.mexconnect.com/articles/1992‐mexican‐fruitpops‐
paletas
Enjoy!
Spring is here and so are fresh new potatoes! If you can find tiny, marble sized new potatoes, by all means use those and cook until just tender. Otherwise, follow the recipe as given below for an easy side dish.
The original recipe for this was a taco filling, though it is usually served as a side dish. You may omit the beans if you wish – adding the black beans does make it pretty, though. A delicious combination either way.
The original recipes called for mixing together the butter and mayo and slathering the corn with it, and then sprinkling the cheese and pepper flakes over the cobs and squeezing lime juice over it. I thought it would be a lot easier to eat and serve with corn OFF the cob, so here is my version of this nightime street food from Mexico. It is delicious, almost like Mexican creamed corn. Rich.
The smell of this cooking is likely to bring your neighbors around asking what’s for dinner! Use whatever cut of chicken you like, or even Rock Cornish
game hens, cut in half. Couldn’t be easier, and just in time for grilling season. Serve with salsa, or without your choice. Hot tortillas would also be nice.
NOTE: If you don’t usually have orange juice around, one easy way to have it readily available for recipes is to buy a small can of frozen orange juice concentrate and mix one rounded tablespoonful per cup of water. Voila!
http://www.grasslandbeef.com/StoreFront.bok.
Crab season has just opened up here on the Chesapeake Bay and that means wherever possible I will include a crab recipe for the next few months while it is available! How fortunate to find this superb preparation. If you have never used canned chipotle chilis in adobo sauce, I will warn you it is spicy. But it has such a wonderful, smoky flavor, so please try it. Just use a smaller amount called for here if you don’t like heat. This versatile ingredient appears in this and other recipes given here, so pick up a small can from your supermarket international food section and give it whirl. Whatever you don’t use will keep almost indefinitely in a container in the refrigerator.
Serves 4 – 6, OR make them small and serve as an appetizer, as described in above.
Adapted from http://www.mexconnect.com/arGcles/2263‐grapefruit‐salad‐ensalada‐detoronja
Light and refreshing, and very pretty with the pink grapefruit pieces. In our home, we generally do not care for salads with citrus in them, but loved this. Feel free to play around with the quantities of grapefruit or
avocado to your taste. Another variation could be to omit the grapefruit and add a couple of chopped tomatoes instead – sort of like a guacamole salad.
“Sach ko wit slirt s’phu ang”
NOTE: Wild betel leaves may be substituted with grape leaves.
adapted from The Elephant Walk Cookbook
Just a bit more involved than the preceding recipes and definitely worth the effort! This has a lovely, almost creamy texture from the pureed eggplant. The original recipe called for using ½ shrimp and ½ ground pork.
Since I am allergic to shrimp I used just pork, and the author states you can also use chicken for the shrimp if you like, in which case I would cut tenders into very small pieces and add with the pork. I also added a pinch of smoked salt since in Cambodia the eggplants would be charred over a flame and I wanted to capture that smoke essence that baking won’t provide.
NOTE: I recommend the naturally, humanely raised pork offered by US Wellness meats at:
http://www.grasslandbeef.com/StoreFront.bok
Superb! If you don’t try any other dish, try this one!!! Very gingery but not hot.
This recipe is a snap, about 15 minutes from start to finish once you have washed the shellfish, and can be made with either clams or mussels. It is traditionally made with FRESH water clams in Cambodia. If you make it with clams be sure to reduce the salt to ¼ teaspoon since clams in the US are from salt water and are inherently saltier than mussels to start with. If you have any pesto (basil and garlic only – no cheese) in the freezer, you can use that instead of the fresh basil leaves if you can’t find them. We served this over cooked rice stick noodles so we could use the juice produced by the cooking – a great combination as the noodles soak up the flavor really well!
Cambodian chicken wings!!! YUM! These are easy and delicious, and not spicy. If you like your wings spicy, add a fresh hot pepper, hot sauce (I recommend Tabasco Chipotle – hot and has a nice smoky flavor) or some cayenne. The recipe offered deep‐frying as an option for these and if you are comfortable with that, feel free to cook 10‐12 minutes in 350 degree oil. Otherwise, grill, as they would do in Cambodia, or broil.
NOTE: Allow 5me for these to marinate at least 4 hours. Serves 6 as an appetizer
Recipe adapted from “The Elephant Walk Cookbook,” by Longteine De Monteiro and Katherine Neustadt
Photo credit: Spicy Wings by Isaac Wedin via Flickr, Creative Commons Attribution 2.0 Generic
Adapted from http://www.fairtradecookbook.org.uk/recipes/curried_potatoes.html
Using a slightly different curry blend, this is a spicy, beautiful red –orange dish. I imagine in Uganda this would probably be made with under‐ripe plantains but how wonderful to find a recipe that uses potatoes!! This one may become a regular addition to your dinners. If you like things less spicy, reduce the amount of cayenne.
Adapted from http://www.uganda‐visit‐and‐travel‐guide.com/uganda‐spicy‐french‐beansrecipe.
html
Over the years it has been difficult to find any green vegetable recipes other than greens or spinach among the recipes for East Africa, and Uganda in particular. But persistence has finally paid off and here is a delightful green bean recipe for a nice break from the typical East African fare.
The Indian spice trade brought curry to East Africa. Using traditional African braising techniques dishes like this became popular.
Recipe contribution from Linda McElroy, adapted from: Cooking Light “Global Kitchen” by David Joachim
Photo credit: Linda McElroy
Adapted from http://www.celtnet.org.uk/recipes/miscellaneous/fetch‐recipe.php?rid=miscbunyoro‐
stew
DELICIOUS! This recipe is simple, has only a few ingredients and practically cooks itself. Serve over rice. I cooked the rice I served with this using the balance of the stock leftover from cooking the meat. YUM!
Adapted from http://www.celtnet.org.uk/recipes/miscellaneous/fetch‐recipe.php?rid=misc‐eastafrican‐curry‐powder
A delicious, sweet blend and different from Indian curry powders in that it does not include cumin. You will use this in the beef and chicken recipes that follow.
Adapted from e‐book “The Beauty of Salvadoran Cuisine”
Somewhere between a soup and “Swedish” meatballs, Salvadoran style! Salvadoran food is not generally spicy – any heat is usually in the condiments, so if you want it spicier, add a little cayenne to the sauce, not the meatballs. Could be a passed hot appetizer served with toothpicks.
Adapted from e‐book “The Beauty of Salvadoran Cuisine”
Fresh fruit drinks or “frescos” are extremely popular throughout Central America and this can be a nice starter to offer guests as they arrive, spiked or not, your choice! Couldn’t be easier! Really any fruit would be good, such as pineapple or mango, but you may have to adjust the amount of water a bit. Enjoy!!
Kheema Matar
This main dish is also a favorite Indian comfort food and a staple at my house. It’s not spicy, simple, but very good. It can be eaten at room temperature with roti or warm with rice. This amount serves 6 or more
on a buffet. Double if you like. Add a can of drained tomatoes (with the water) if you like.
adapted from Chef Floyd Cardoz @ www.epicurious.com via McCullough, The Best American
Recipes 2001‐ 2002 (Houghton Mifflin, 2001)
“Missi” refers to the mix of nutritious flours used in this flatbread. Recipes vary according to regions and cooks in India. The spices indicated here are traditional for Jharkhand, but you can feel free to omit some of them if need be. This is easier and faster than it sounds and worth the effort. They’re fun to make in a group, with some people rolling and others cooking. The dough can be made a couple of hours ahead and kept at room temperature wrapped in plastic.
Makes 18‐20 roti. (They are similar to soft tortillas, but very different in flavor.)
Note on Flours: King Arthur Whole Wheat Flour works fine for this. Chickpea flour can be found in Indian or Middle Eastern Groceries. Even though the types of chickpeas differ in these regions, you can
use Middle Eastern chickpea flour here just as well. The other flours can be found in Indian or Asian groceries or health/whole food stores.
adapted from h,p://onehotstove.blogspot.com/2006/06/exact‐recipe‐for‐chao(c‐dish.html
with help from Dr. Archana Mishra
Recipe from has*ba by Tin Cho Chaw, provided by Girl Determined Serves 4, preparation time 55 minutes.
This recipe is made for vegetarians or for consumption during the nine-‐day vegetarian festival, which is celebrated each year on the first day of the ninth lunar month of the Chinese calendar, usually late September or early October. The unusual combination of purple yam and peanuts make the soup hearty and taste very similar to the traditional fish noodle soup.
Fritada de gallina is a delicious and tender chicken dish prepared by cooking chicken in a sauce made with chicha or fermented corn drink, garlic, onion and cumin until the liquid is gone and the chicken is golden brown. Adapted from Michelle O. Fried’s Comidas del Ecuador: Recetas Tradicionales para Gente de Hoy
Makes a gallon (4 quarts)
If you’ve never had locro de papas, you’re in for a surprise. The fine people of Ecuador love this comforting and healthy soup, especially on a chilly day. And, why not? Tinged orange from ground annato, most of the flavors remain familiar – potato, cheese, avocado, and cilantro. Feel free to substitute parsley if you hate cilantro. Just so long as you try this soup. You’ll love it.
Recipe from Kusum Mainthia, Dining for Women member
Tomato Chutney is a favorite in all Bengali families, particularly the kids. This is often prepared and stored in an airtight container inside the refrigerator to use throughout the week.
A variety of vegetables are simmered in a milk coconut milk curry to make this popular Indonesian side dish. Also popular in Malaysia
The famous Indonesian fried rice. Originally made from leftover rice and eaten as a breakfast dish; now more usually served for lunch or as the basis of a larger evening meal, for example with a rijsttafel. It is very easy to make and won’t take more than 20 minutes to prepare.
Recipe courtesy of Global Grassroots
This Coconut dressing is delicious and very popular among Cambodians. Cambodians use coconut sauce with many recipes, from desserts to main dish. It is one of the Khmer wonderful and unique sauces.
From the Cambodian Cooking Class Cookbook, www.cambodia-‐cooking-‐class.com
From Cambodian Cooking, by Joannes Riviere. Periplus Publications. Purchasing this cookbook (available through Amazon) helps the organization Act for Cambodia, which works with street children.
Here’s a very simple Cambodia recipe that doesn’t require exotic ingredients, cooks up quickly and is very
tasty. Oyster sauce is available in the Asia food section of most standard grocery store. You can substitute
roasted cashews for raw ones; just soak them in water for a brief
time to remove the salt.
This is a delicious and refreshing salad that is worth a trip to the Asian market for the “prahok”. However,
still good if you want to forego the prahok…
Note: You’re thinking to yourself—you forgot to cook the meat, but the meat should be “cooked” by the
marinade. If however you still want to cook the meat, go a head and either grill, broil or pan fry the meat
quickly.
Sizzling sliced beef with sweet and tangy vinaigrette sauce over crisp lettuce, tomato and cucumber is
absolutely delicious. This authentic Khmer recipe takes some time to prepare but very little time to cook.
Maybe this month you’re short on time and energy, but would love to serve something
authentically Vietnamese to your Dining for Women guests. Here a simply and tasty way to
do that.
Thanks to Pho Viet Nam Restaurant, Toledo, Ohio for seasoning hints for pho broth,
and Pacific Soup Starters for the easy recipe on the back of the soup box!
This crepe is fabulous! (Do NOT substitute regular flour for rice flour—it will not work. You
can use Bob’s Red Mill Ground Rice Flour from the grocery store.) The way to eat this crepe is
to cut it into small pieces and wrap each portion, piping hot, in a lettuce leaf, with a bit of
mint and/or cilantro, and then dip the stuffed lettuce leaf into the dipping sauce. A little
messy to eat but oh so good! Your guests will be happy!!!
Sources
All recipes are compliments of Humaira Ghilzai of the Afghan Friends Network, from her food blog Afghan Culture Unveiled at www.afghancooking.net .
Recipe credit Linda McElroy.
Photo Credit: Marco Verch, Creative Commons Attribution 2.0 Generic https://creativecommons.org/licenses/by/2.0/
Recipe submitted by Linda McElroy, created by Humaira Ghilzai, used with permission. http://www.afghancultureunveiled.com
Toasted Cashews Photo Credit Marco Verch, Creative Commons Attribution 2.0 Generic https://creativecommons.org/licenses/by/2.0/
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-stewed-mangoes-cloves
Copyright © celtnet
Jollof Rice is served with variations in many countries of West Africa. In Liberia pigs’ feet are used with salt pork and bacon as well as with chicken. This dish may be made from scratch with fresh chicken pieces, alone or in combination, but it is also an excellent dish for leftover chicken, veal, turkey, tongue, ham, bacon, etc.
Recipe Source: http://www.thaikitchen.com/Recipes/Desserts/Thai-Coconut-Pudding.aspx
Recipe Source (http://www.thaikitchen.com/Recipes/Rice-and-Noodles/Traditional-Pad-Thai-Noodles.aspx)
Recipe provided by Smile on Wings
Khanom means “sweet” and krok means “griddle.” Khanom krok is the Thai version of pancakes made on a cast-iron griddle with small “cups” for each pancake. It is one of the most popular street foods. Usually the cakes are served as two (one placed on top of the other), sometimes with a filling between them.
The traditional khanom krok griddle has 28 cups. Some chefs substitute a 7-cup Aebelskiver griddle, available on Amazon.com.
Recipe provided by Smiles on Wings
This recipe is similar to the most popular Northern Thai style chili paste. This is a simple and easy recipes and is tasty and healthy. When Northern Thai people go to work on a farm that is far away from home, they’ll make this paste and wrap it with a banana leaf to bring to work for lunch. This paste is eaten together with sticky rice and fresh vegetables they can find on the farm or in the jungle.
In Mexico, chiles are traditionally dry-roasted on clay implements called comals, which impart the perfect seared flavor. A large, heavy griddle or skillet, ideally cast iron, makes a good substitute. Avoid nonstick skillets as the coatings may peel over high heat.
Recipe contribution from Linda McElroy,
Recipe and photo credit, with permission: 3 Many Cooks, http://threemanycooks.com/recipes/salads-and-sides/haitian-potato-salad/
Photo Credit: Macaroons by Vegan Taste Catering on Flickr, Creative Commons Attribution 2.0 Generic
Recipe and photo used with permission from Whats4Eats: http://www.whats4eats.com/vegetables/githeri-recipe
Recipe contribution from Linda McElroy, used with permission from Whats4Eats ( http://www.whats4eats.com/poultry/kuku-paka-recipe)
Photo credit: Chicken Curry by Charles Haynes on Flickr, Creative Commons Attribution Sharealike 2.0
Sources: http://en.wikibooks.org/wiki/Cookbook:Chapati
Photo Credit: Chapati by Seba Della y Sole Bossio on Flickr, Creative Commons Attribution 2.0 Generic
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