Cook Islands

Ika Mata 

(a very, very traditional snack/appetizer, similar to Mexican
Ceviche, or Fijian Kokoda)

*amounts of onions and tomatoes to taste

-2 lbs. fresh fish
-onions, finely chopped
-tomatoes, finely chopped
-several lemons - you'll need enough juice to barely cover all cubed fish
-6 oz. coconut- cream

1) Slice the fish into small cubes, place in a bowl and marinate with
the lemon juice until fish turns a white color.
2) Add finely chopped onions and tomatoes. Mix well and pour the
mixture over the coconut cream. Note: do not let the mixture get too
cold as the coconut cream can become hard. Serve.

Iraq

Tepsi Baytinijan 

(this is a very traditional/popular Iraqi casserole)

-2 large eggplants, peeled, stems removed, cut into 1" thick rounds
-2 large tomatoes, sliced
-1 large onion, peeled, sliced into 1" thick round slices
-6 garlic cloves, peeled and crushed
-1/3 kg ground beef
-2 medium potatoes, peeled, sliced into 1" thick round slices
-3 tablespoons tomato paste
-pepper
-salt
-corn oil

1) Heat about 1/2 cup of oil in a non-stick pan and fry the eggplant
slices until each piece is light golden, then set aside. In the same
oil, lightly fry the potatoes- they don't have to cook all the way
through. Set aside. In the same pan, fry the onion, and set aside.
Drain the fried pieces on some paper towels.
2) Mix the ground beef, half of the crushed garlic, and salt and
pepper to taste. Make small meatballs and fry them. Set aside.
3) Mix about 2 1/2 cups of water with 3 Tbs of tomato paste, the
remainder of the crushed garlic, salt (about 3 teaspoons), and pepper
(preferably white pepper) and set aside.
4) In a baking dish, arrange the eggplant pieces so they slightly
overlap. On top of the eggplant, arrange the potato slices, then the
onion, then the slices of tomato on the very top. Arrange the
meatballs in between the tomato slices, spreading them evenly. Pour
the tomato paste mixture on top of all of this.
5) Bake in a pre-heated oven at 350 degrees, for 45-60 mins, be
careful not to burn.
6) Serve with Basmati rice, or Pita.

Equatorial Guinea

Guinean Avocado Sauce 

(this is a traditional sauce served with grilled fish)

-400ml beef stock
-400ml water
-1 hot chili, pounded to a paste
-1 tomato, chopped
-2 Tbs lemon juice
-2 large avocados, sliced thinly
-4 Tbs peanut butter

1) Bring the water and stock to a boil. Add all the ingredients except
the peanut butter. Reduce to simmering, let cook for 20 minutes.
2) Extract 6 Tbs of the broth, mix with the peanut butter and return
to the pot. Cook for a further 10 minutes.
3) Allow to cool and serve warm.