Jersey

Cabbage Loaf


-1 lb strong plain flour
-1⁄2 oz. fresh yeast
-1⁄4 pint water
-1⁄4 pint milk (mix with the water)
-1 tsp sugar
-1 oz margarine
-1 pinch salt
-2 large cabbage leaves


1. Sieve the flour into a warmed mixing bowl. 

2. Cream the yeast and sugar in a small bowl by adding a quarter of the water-milk mixture. Make a well in the centre of the flour and add the yeast mixture. Sprinkle a little flour over it, cover the mixing bowl with a cloth and leave in a warm place until the yeast proofs. 

3. Then add the remainder of the liquid, margarine, and salt, and knead into a smooth dough. Return to the bowl, cover with a cloth and leave in a warm place until it has doubled in size. 

4. Remove from the bowl and give a further kneading. Then mould into a large round loaf, cover with a cloth and leave in a warm place until doubled in size. 

5. Finally, wrap the loaf in the large cabbage leaves which have been lightly greased on the inside, tie lightly, and bake in a hot oven, gas mark 6, 200° C (400° F) for approximately 15 minutes.

Source: https://www.food.com/recipe/jersey-cabbage-loaf-du-pain-sus-eune-fielle-de-chour-248888

Saint Kitts and Nevis

Coconut Rum Bread Pudding

Pudding Ingredients:
-1 lb day-old heavy bread, torn into ½-inch pieces
-1½ C. coconut milk
-2½ C. evaporated milk
-1 Tbsp. vanilla extract
-4 large eggs
-1 C. sugar
-1 tsp cinnamon
-½ tsp salt
-½ C. coconut rum
-2 C. shredded coconut
-1 stick butter, melted


Caramel-Rum Sauce Ingredients:
3/4 C. brown sugar
4 Tbsp. butter
1 small can evaporated milk
2 Tbsp. dark rum


Pudding:
1. Preheat the oven to 350°. Set a large pot of water to boil. Grease a large 9 x 12 pan. Add bread pieces to the pan.
2. Mix all remaining ingredients together. Carefully pour the mixture over the bread making sure all the bread is saturated. Let this sit about 30 minutes to soak. Push down the bread so it remains saturated, then cover with foil tightly.
3. Place a large roasting pan on a large cookie sheet. Then place the bread pudding pan inside the roasting pan. Now very carefully pour hot water into the roasting pan so the water reaches half way up the sides of the pan containing the pudding. Bake about 1 hour. The pudding is done when the center is firm and the top is golden brown.

Caramel-Rum Sauce:
1. Melt butter in saucepan. Add brown sugar and milk. Bring to a boil, lower heat and simmer for 5 minutes, stirring often.
2. Remove from heat and stir in rum. Serve warm over bread pudding. Enjoy!

Source: https://tastetheislandstv.com/coconut-rum-bread-pudding/

Yemen

Zhoug


-1-3 whole jalapeños, sliced
-2 large garlic cloves
-1 bunch cilantro
-½ tsp ground cardamon ( or whole, see notes)
-1 tsp cumin
-½ tsp salt, more to taste
-1/3 C. olive oil, more to desired consistency
-2 Tbsp. fresh lemon juice
-½ tsp chili flakes (Aleppo chili is nice), more to taste (optional)


1. Place all ingredients except oil in a food processor and pulse until it’s uniformly chopped. Add oil and lemon juice, and process into a coarse paste. For a more liquid version, add a bit more oil.

2. Taste for salt and heat, adding more if necessary. Add additional chili flakes if you like. Store in a sealed jar in the fridge for up to a week.

Source: https://www.feastingathome.com/zhoug-recipe/

U.S.A.

Apple Pie


-1 recipe of pastry for a 9-inch double crust pie
-½ C. unsalted butter
-3 Tbsp. all-purpose flour
-¼ C. water
-½ C. white sugar
-½ C. packed brown sugar
-8 Granny Smith apples - peeled, cored and sliced


1. Preheat oven to 425 degrees F. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

2. Place the bottom crust in your pan. Fill with prepared apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

3. Bake 15 minutes in the preheated oven. Then reduce the temperature to 350 degrees F. Continue baking for 35 to 45 minutes, until apples are soft.

Note: Read source reviews for further recommendations!

Source: https://www.allrecipes.com/recipe/12682/apple-pie-by-grandma-ople/

Turkey

Hummus/Humus
*In some parts of Turkey, it is common to prepare hummus with yogurt instead of tahini.


-1 15.5 oz. can chickpeas, drained
-3-4 Tbsp olive oil
-Juice of 1 - 2 lemons
-2-3 garlic cloves, peeled and crushed
-1 tsp cumin seeds (sub 1/2 tsp powdered cumin)
-1 - 2 Tbsp plain Greek yogurt
-Salt and pepper to taste
-1/2 tsp paprika or kirmsi biber


1. Place chickpeas in a food processor and blend to a thick puree. Add olive oil, lemon juice, garlic, cumin and paprika, and blend thoroughly. Add yogurt to lighten the mixture and blend until combined, scraping the sides of the bowl often. Add salt and pepper to taste.
2. Serve garnished with a little olive oil and/or a dusting of paprika.

Source: https://www.unclejerryskitchen.com/recipes/turkish-style-hummus-adana/

Saint Helena

Coconut Fingers


-283 g Plain Flour
-225 g Granulated Sugar
-225 g Butter or Margarine
-4 Eggs
-Vanilla Essence
-2 tsp Baking Powder
-750 g Icing Sugar
-1 kg Desiccated Coconut
-Pink or Red Food Colouring

1. Cream the butter and granulated sugar until soft.
2. Add the eggs individually, each accompanied by 15ml of flour.
3. Add one or two drops of vanilla essence and mix.
4. Add the remaining flour and baking powder and mix thoroughly.
5. Place in a parchment-lined flat rectangular cake-tin and bake at 180°C(gas mark 4) for 18-25 minutes.
6. When completely cool, cut into fingers.
7. In a med/large bowl, mix some of the icing sugar with water to make the icing mixture. Start with a few drops of water, adding more as you mix, until it reaches a tomato sauce consistency.

8. Add a few drops of food coloring to the icing, mix well.

9. Add desiccated coconut to a med/large bowl.

10. Dip each finger into the icing, covering all sides. Then roll in the desiccated coconut to cover thickly.

11. Set on a plate. Once the icing has set, serve with any hot or cold beverage.

Source: https://www.saintcooks.com/coconut_fingers_robin_richards/

Grenada

Oil Down


-8-10 young dasheen leaves (callaloo, sub spinach or other cooking greens), coarsely chopped
-1 sprig each chive and thyme, minced

-1 medium onion, chopped
-2 medium carrots, chopped
-1 scotch bonnet (or habenero) pepper
-1 lb. dumplings*
-2 tps tumeric (saffon)
-1/2 lb salt meat (pig snout, pig tail, cod, herring, chicken, turkey...)
-1 large breadfruit, peeled
-2 C. coconut milk

-water


1. Peel the breadfruit and slice into eight sections. Remove the center from each and then cut in half.
2. Thoroughly wash and scrape the salted meat and cut into pieces. Place the salted meat in cold water and bring to a boil. Rinse and repeat three times. This procedure will remove the excess salt. Drain once the meat has turned tender.

3. Sauté the onions in hot oil until they turn yellow, and combine the turmeric with coconut milk.
4. Place all the ingredients in the pot as follows. Breadfruit and meat on the bottom, vegetables in the middle, and callaloo leaves with dumplings on the top. Fill to the brim with water and coconut milk. Bring to a boil and then simmer for an hour or until all the liquid has absorbed.
5. When done, remove the pepper and serve hot.

*For dumplings, follow a simple recipe like this one: https://www.allrecipes.com/recipe/6900/dumplings/

Source: https://www.tasteatlas.com/oil-down/recipe

Bhutan

Suja (Butter Tea)


-4 C. water
-2 black tea bags
-1/2 tsp Pink Himalayan salt
-2 Tbsp unsalted butter, softened
-⅔ C. half and half (traditionally yak's milk)


1. Bring the water to a boil. Add the tea bags and allow to simmer for 5-10 minutes, depending on how strong you’d like your tea.
2. Remove the tea bags from the water and pour the water into a blender. Add the rest of the ingredients. Allow the butter to melt from the heat of the water before blending.
3. Blend the drink together for about 2-3 minutes. Pour into glasses and enjoy!

Source: https://foreignfork.com/butter-tea/

Panama

Chicheme


-1/2 lb of hominy (preferrably the broken one “trillado”)
-5 C. of water
-3 cinnamon sticks
-1.5 C. of evaporated milk
-1.5 C. of almond Milk
-1 tsp of vanilla extract
-1/2 - 1 C. of sugar (to taste)
-1/2 tsp of salt
-Fresh ground nutmeg for serving


1. Soak the hominy overnight in the fridge.
2. Cook the hominy with the water, cinnamon sticks, and salt, until the corn starts breaking apart, about 40 minutes to 1 hour. (add extra hot water if it dries up before the corn has softened up).
3. Let it cool off a bit, then add the sugar, milk and vanilla extract. Stir until sugar completely dissolves. Refrigerate for several hours.
4. Serve cold with fresh ground nutmeg, add more milk if you prefer a thinner drink.

Source: http://www.cocinerita.com/chicheme/

St. Lucia

Green Fig and Saltfish


-2 lb. saltfish
-8 - 12 green bananas
-1/4 C. cooking oil
-1 medium bell pepper, seeded and chopped
-1 large onion, diced
-4 pimento peppers, seeded and thinly sliced
-1/4 C. chives, finely chopped
-3 cloves garlic, grated
-2 tsp. fresh thyme
-Salt
-Black pepper
-Parsley


1. Rinse the green bananas and slice off both ends. Make one slice lengthwise in each banana and place in a heat proof bowl. Cover the bananas with hot water and let rest for about 10 minutes, then drain and allow to cool.
2. Carefully peel the bananas and place in a pot of boiling water with ½ teaspoon of salt and ¼ teaspoon of oil. Bring to a boil and cook for 15 minutes until tender, then drain and cool. Diagonally slice each banana into three pieces, then set aside.
3. Rinse the saltfish, then simmer in boiling water for 15 minutes to remove excess salt. Drain the water and repeat (boil for 15 minutes, drain).
4. Clean the saltfish by removing any scales, bones and viscera, then flake the fish with a fork and set aside.
5. Heat the remaining oil in a saucepan over medium heat. Sauté the peppers, onions and half of the grated garlic for 5 minutes until soft and fragrant.
6. Add the flaked saltfish, half of the thyme and half of the chives. Stir well and cover the pan, allowing the herbs to cook for 10 minutes.
7. Uncover and add the remaining thyme, chives and garlic to the pot. Season with salt and pepper, stir well and turn off the heat. 

8. Plate portions of green bananas and top with generous servings of saltfish. Garnish with chopped parsley and serve.

Source: https://nationalfoods.org/recipe/national-dish-of-st-lucia-green-fig-and-saltfish/

Tonga

Kapisi Pulu


-1 onion, finely chopped
-4 garlic cloves, chopped
-1 can corned beef, chopped
-1/2 head of cabbage, sliced, divided
-14 oz diced tomato, drained
-Salt and pepper, to taste
-1 C. coconut milk
-Rice, or sweet potatoes, prepared to your liking


1. Heat a pot on medium-high heat. When hot, add the oil. Add the onion and sauté for about 4 minutes, until soft. Now add the garlic and stir for an additional minute.
2. Add the corned beef and incorporate it into the mixture, while also letting the beef brown just a little bit. After about a minute or two, mix in half of the sliced cabbage, and all of the tomato to the pot. Season with salt and pepper.
3. Put the rest of the cabbage on top of the mixture – do not mix. Pour the coconut milk on top. Set the heat to low and let simmer, covered, for about 30 minutes.
4. Serve with rice or prepared sweet potatoes.

Source: https://whonomstheworld.com/blog/simmered-corned-beef-tonga-kapisi-pulu/

Oman

Mishkak


-1 lb. chicken breast, cut into thick pieces (sub beef, lamb, goat, etc.)

-onions, cut into chunks

-bell peppers, cut into chunks

Marinade ingredients:

-1 Tbsp. gr, cumin
-1 Tbsp. Tandoori masala
-1 Tbsp. garlic powder
-1 Tbsp. chili powder
-½ Tbsp. ground black pepper
-1 Tbsp. curry powder
-Salt to taste
-1 Tbsp. ginger/garlic paste
½ Tbsp. tamarind paste
-Olive oil
-Juice of ½ lemon

1. In a clean glass bowl, combine all marinade ingredients. Stir until everything is well mixed. Add the meat to the marinade, gently stirring to make sure the meat is covered. Allow to marinate for at least an hour, or overnight in the refrigerator.
2. Place the marinated meat on skewers, alternating with chunks of onion and green pepper.
3. Cook over an outdoor grill over hot coals or in the oven broiler until meat is done. Serve hot with local bread.

Source: https://everythingoman.blog/2017/02/28/mishkak-omans-exotic-street-food/