Uruguay

Choripan
(a traditional Uruguayan AND Argentinian street-style sandwich)

Chimichurri: 
-3 bunches Italian flatleaf parsley
-4 cloves garlic, peeled
-3 Tbsp. fresh oregano
-1 Tbsp. crushed red pepper flakes
-4 Tbsp. white wine vinegar
-salt and pepper
-extra virgin olive oil

1) In a food processor combine all of the above ingredients except the olive oil. Blend the mixture until it is finely chopped, and has the consistency of a pesto. Then pour the contents into a container with a tight sealing lid. Add enough olive oil to cover the mixture, probably about a half cup. Stir well. The marinade should not be too thick, It should have enough oil to make it easily spreadable. Allow the marinade to rest at room temperature until you are ready to use it.

Choripan:

-sausage (I suggest a German bratwurst. You don't need a spicy sausage, since the chimichurri has plenty of flavor on its own)
-desired amount of chimichurri (above recipe)
-fresh bread such as hoagie roll, baguette, or other sandwich roll.

1) Preheat barbeque grill very hot. Put the sausages on the grill, and let them get nice and browned on the outside. Once sausage appears done from the outside, remove them from the grill and butterfly them. Put them back on the fire, with cut sides down. Turn sausages as needed until they reach desired doneness on all sides. 
2) Warm bread on grill, cut sides down, until golden brown, remove from the grill. 
3) Promptly brush the bread generously with your chimichurri sauce, and top with sausage.



Source: http://cookeatshare.com/recipes/chimichurri-sauce-choripan-413316#ixzz2Gh8ljeUs

Malaysia

Beef Rendang

-1 1/2 lbs. boneless beef short ribs, cubed
-5 Tbsp. cooking oil
-1 cinnamon stick (about 2 inches)
-3 cloves
-3 star anise
-3 cardamom pods
-1 stalk lemongrass (cut into 4-inch lengths and pounded)
-1 C. coconut milk
-1 C. water
-2 tsp. tamarind pulp (soaked in some warm water for the juice and discard the seeds )
-6 kaffir lime leaves (very finely sliced) (a suggested sub. is zest of 1 lime for every 2 kaffir lime leaves)
-6 Tbsp. kerisik (toasted coconut) (Note: To toast coconut, place grated coconut in a dry wok/skillet, and heat, stirring constantly, until golden brown.)
-1 Tbsp. sugar/palm sugar or to taste
-Salt to taste

Spice Paste:

-5 shallots
-1 inch galangal
-3 stalks lemongrass (white parts only)
-5 cloves garlic
-1 inch ginger
-10-12 dried chilies (soaked in warm water and seeded)


1) Chop the spice paste ingredients, blend in a food processor until fine.
2) Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3) Add the beef and the pounded lemongrass and stir for 1 minute.
4) Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5) Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the sauce has dried up.
6) Add salt to taste. If not sweet enough, add more sugar to taste. Serve immediately with steamed rice and save some for overnight. (Note: This is reportedly even better on the 2nd or even 3rd day!)


Source: http://rasamalaysia.com/beef-rendang-recipe-rendang-daging/2/

Indonesia

Pisang Goreng  (Fried Bananas/Banana Fritters)


-1 1/4 C. all-purpose flour
-2 Tbsp. sugar
-1/4 Tbsp. vanilla powder
-1/2 C. milk
-1 egg
-2 Tbsp. butter, melted
-1 tsp. rum flavoring
-4 ripe bananas, sliced
-2 C. oil for frying


1) In a large bowl, combine flour, sugar and vanilla powder. Make a well in the center, and pour in milk, egg, melted butter and rum flavoring. Mix until smooth. Fold in banana slices until evenly coated.
2) Heat oil in a wok or deep-fryer to 375 degrees F (190 degrees C).
3) Drop banana mixture by tablespoon into hot oil. Fry until golden brown and crispy, 10 to 15 minutes. Remove bananas from oil, and drain on paper towels. Serve hot.


Source: http://allrecipes.com/recipe/pisang-goreng-indonesian-banana-fritters/

Lesotho

Tomato Bredie
(Tomato Stew)

*Recipes from Lesotho were difficult to find. I have settled on a South African recipe. The cuisine is very similar, if not identical.

-1 Tbsp. vegetable oil
-3 1/2 lbs. lamb or mutton breast chops, chopped into portions (beef is an ok sub, but may change the flavor a bit)
-2 Tbsp. cake flour
-1 large onion, chopped
-2 1/4 lbs. fresh tomatoes, chopped
-1 tsp salt
-1/2 tsp freshly ground black pepper
-6 whole white peppercorns
-2 bay leaves
-1 tsp brown sugar
-1 Tbsp white vinegar
-dash Worcestershire sauce
-1 beef bouillon cube
-2 med. potatoes, quartered(optional)

1) Heat oil over med-high heat in a large, heavy-bottomed saucepan. 
2) Dredge meat in flour, and cook in hot oil until well browned. Stir in onions, and cook until onions are soft. 
3) Mix in tomatoes. Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worchester sauce, and beef bouillon cube. Cover, reduce heat, and simmer for two hours or until meat is tender. Stir occasionally, making sure nothing sticks on the bottom of the pot.
4) Add potatoes 45 minutes or until tender.
Note: Best if made a day ahead to let flavors blend. Serve the next day with rice.


Source: http://allrecipes.com/recipe/tomato-bredie/

Pakistan

Mango Lassi


-1-1/2 to 2 C. mango pulp (probably 3 - 4 mangoes)
-1 C. yogurt (low fat/vanilla flavored also works)
-Honey/sugar (Opt., to taste)
-1/4 C. water (if/as needed for consistency- if you don't want it as thick)
-Pinch of cardamom powder (optional)
NOTE: Some recipes also add rose water.

1) Process mango until well blended. Add yogurt (and honey/sugar, water if using either) and blend just until combined.
2) Pour into glasses and serve. 
NOTE: Some top this beverage with some crushed pistachios or toasted almonds... up to personal preference. Can be chilled and served later.


Source: http://chefinyou.com/2010/04/mango-lassi-recipe/

Azerbaijan

Dovga
(Yogurt Herb Soup)


-1 liter yogurt (1 quart)
-1 liter chicken or veal broth (or water)
-1 egg
-100 gr. rice (about 1/2 C.), rinsed
-200 gr fresh herbs mix (cilantro/coriander, dill, and leeks are common, also spinach and green onions can be used), all washed and chopped
-1 handful chickpeas (Opt.)
-2-3 clove of garlic (Opt.)

1) Put rice in pot, add egg and mix well together.
2) Add yogurt and broth, mix well, and bring to boil, stirring constantly.
3) Let simmer 5 - 10 minutes or until rice is tender.
4) Turn off the heat, stir in all herbs, and let sit for about 30 minutes. DO NOT add salt (can cause soup to curdle). Can be served warm or cold.


Source: http://azerifood.com/en/2/21.html

Germany

Sauerbraten


-2 C. cider vinegar
-2 C. water
-1/3 C. brown sugar
-1/2 tsp. ground cloves
-1/2 tsp. ground allspice
-1 Tbsp. salt
-1/2 tsp. ground black pepper
-6 black peppercorns
-1 bay leaf
-2 onions, diced
-3 carrots, chopped
-2 stalks celery, chopped
-4 1/2 lbs. rump roast
-2 Tbsp. vegetable oil
-1 C. sour cream

1) In large saucepan over med. heat, combine cider vinegar, water, spices, and vegetables. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
2) Poke deep holes in roast and place in non-metal bowl/container. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.
3) Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
4) Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. 
5) Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.

NOTES: Great with potatoes, esp. creamy mashed! Also, in Step 3, you may cook in crock pot if desired. Cook until meat falls apart. Remove meat, add sour cream to broth to make gravy.


Source: http://allrecipes.com/recipe/sauerbraten-i/detail.aspx

Ukraine

Paska
(Ukrainian Easter Bread- yep, it's traditionally made on Easter to celebrate the death, burial, and resurrection of Jesus Christ)

-1 tsp. sugar
-1 C. lukewarm water
-1 package active dry yeast
-3 C. scalded whole milk, lukewarm
-5 C. of flour
-6 eggs, beaten
-1 C. sugar
-1/2 C. melted butter
-1 tsp. salt
-1 Tbsp. orange zest
-1 tsp. lemon zest
-Up to 6 C. sifted all-purpose flour


1) Dissolve the sugar in the lukewarm water and sprinkle the yeast over it. Let it stand for 10 minutes.
2) Combine the softened yeast with the lukewarm milk and 5 C. of flour. Beat well until smooth. Cover and let the batter rise in a warm place until light and bubbly.
3) Add the beaten eggs, sugar, melted butter, salt, and orange and lemon zest. Mix thoroughly. Stir in enough flour to make dough that is neither too soft nor too stiff.
4) Knead until the dough no longer sticks to the hand. Turn the dough on a floured board, or other work surface, and knead until smooth and satiny. Place in a bowl, cover, and let it rise in a warm place until double in bulk.
5) Punch down and let it rise again.
6) Prepare your loaf pans by thoroughly greasing them with shortening.
7) Divide the dough into 3 parts, if you have large enough pans to make only two loaves, and leave the third part for ornamental decorations. If you wish to make several small breads, then fill your greased pans 1/3 full with the dough, still leaving some dough for decorations.
8) To make ornaments, one of them being the cross, you roll out some dough into a rope like shape and form it into an ornamental cross to place in the middle of the top of the bread. You can also make other ornamental decorations for your Paska, such as a braids, rosettes, twisted swirls, cones, etc.
9) Now that your loaves are decorated, dip a pastry brush in whole milk, and gently brush the bread tops, and ornaments, to give them a nice golden color once baked.  For a darker shade, you may use a wash made out of one egg beaten with 2 Tbs. of water.
10) Set the loaves in a warm place, once more, until almost double in bulk. Do not let the loaves rise longer than necessary, because the ornaments will lose their shape.
11) Preheat you oven to 400 degrees, and bake the bread for 10 minutes.
12) Lower the temperature to 350 degrees, and bake for 30 minutes longer, or until done. Time may be shorter for smaller loaves! To prevent over browning of the tops, you may cover them with loose pieces of aluminum foil, once the Paska is lightly browned.
13) Remove the loves from the pans, and cool completely.
14) You may wrap cooled loaves in aluminum foil, and plastic bag, and freeze until ready to use, to keep them fresh. To thaw, keep covered, to prevent from drying out.


Source: http://suburbangrandma.com/culture/traditional-easter-bread-paska-recipe/

Zambia

Rape Vegetable

-Rape leaves  (Kale or Kohlrabi are suitable substitutes), washed, chopped into fine strands
-1 tomato (not very ripe) 
-1 small onion
-2 or 3 Tbsp. of cooking oil 
-Salt to taste

1)  Place the leaves into a pot of boiling water just until wilting. 
2) Pour the rape leaves into a colander to drain.
3) Fry the onion and tomato in sauce pan. Add the drained rape leaves, mix continuously Serve with nshima.

Nshima: http://www.food.com/recipe/nshima-455157


Source: http://www.zambianfood.com/category/recipes/

Brunei

Mangoes with Khao Man (Mangoes with Coconut Rice)
(this makes 4 - 6 servings)

-2/3 C. rice (sushi rice works best), rinsed and drained
-1 C. water
-1 1/2 C. coconut cream, divided
-1 C. coconut cream
-4 Tbsp. sugar
-1 tsp. salt
-4 ripe mangoes, peeled and cubed


1) Put rice in a saucepan with the water, salt and 1/2 C. of coconut cream. Bring to a boil, then reduce heat and cover. Simmer for 10 minutes or until all the liquid has been absorbed.
2) Now mix the rest of the coconut cream with the sugar and a dash of salt. Bring just to a boil, then reduce heat and simmer for two or three minutes, stirring occasionally.
3) Place mangoes on individual serving plates along with the rice. Spoon the sauce over and serve. (Can also put all on one serving platter)

Source:  http://www.food.com/recipe/mangoes-with-khao-man-brunei-480625

Uzbekistan

Dolma (Stuffed Grape Leaves)
(the Turkish meaning of "Dolma" is "filled/filling")

-3 C. uncooked white rice (note: some reviewers used only 2 C.)
-1 tsp. minced fresh parsley
-1 lb. ground beef
-1/2 tsp. ground allspice
-1/2 tsp. ground black pepper
-1/4 tsp. curry powder (optional)
-1 (16 oz.) jar grape leaves, drained and rinsed
-2 Tbsp. vegetable oil or olive oil
-1 potato, sliced into rounds
-1 C. canned tomato sauce
-2 cups water, more as needed
-lemon wedges
-Tzatziki or garlic yogurt sauce


1) In a medium bowl, mix together the uncooked rice, ground beef, parsley, allspice, pepper and curry powder until well blended.
2) Pour oil to coat the bottom of a large pot. Layer potato slices to cover the bottom of the pan (so that Dolmas will not touch the bottom).
3) Lay the grape leaves out flat on a cutting board. Place about a Tbsp. of the beef mixture in the center of each leaf. Fold sides in towards the center, then roll up from the bottom loosely. Set in the pot seam side down. For large leaves, you may cut them in half at the center vein. Place a heavy dinner plate on top of the dolma to keep them from unraveling. The cooking pot should be about 2/3 full.
4) Pour tomato sauce and water over the dolma. The liquid should cover them by at least one inch. Adjust the amount of water if necessary. Bring to a boil, then cover, and simmer for 45 minutes to 1 hour, until all liquid has been absorbed and rice is tender.
5) Sprinkle/pour lemon juice over dolmas before serving. Serve warm with sauce and other accompaniments.


Source: http://allrecipes.com/recipe/dolma/

Bangladesh

Tandoori Chicken

Marinade:
-3/4 C. fat-free Greek yogurt
-2 Tbsp. chopped peeled fresh ginger
-1 Tbsp. paprika
-1 Tbsp. fresh lime juice
-1 tsp. chili powder
-3/4 tsp. salt
-1/2 tsp. ground turmeric
-1/2 tsp. ground cumin
-1/8 tsp. ground red pepper
-3 garlic cloves, chopped
-4 (12-ounce) bone-in chicken leg-thigh quarters, skinned

Raita:
-3/4 C. fat-free Greek yogurt
-3/4 C. chopped seeded cucumber
-2 Tbsp. chopped fresh mint
-1/2 tsp. ground cumin
-1/4 tsp. salt
-Cooking spray


1) To prepare the marinade, combine first 10 ingredients in a blender; process until smooth. Pour into a large zip-top plastic bag. Add chicken; turn to coat. Marinate chicken in refrigerator for at least 4 hours or overnight.
2) To prepare the raita, combine 3/4 cup yogurt and remaining ingredients except cooking spray in a small bowl; cover and refrigerate.
3) Remove chicken from refrigerator, and let stand at room temperature for 45 minutes.
4) Prepare the grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.
5) Remove the chicken from marinade, and discard the remaining marinade. Place the chicken on unheated part of grill rack coated with cooking spray. Close lid, and grill for 90 minutes or until a thermometer inserted into meaty part of thigh registers 165°, turning chicken every 20 minutes. (Note: when we cooked it, it only took 45 - 1 hr to cook through, so check frequently after the first couple turns.) Serve with Raita, and rice/vegetables if desired.


Source: http://www.myrecipes.com/recipe/tandoori-grilled-chicken-mint-raita-50400000121353/

Zimbabwe

Huku ne Dovi (Peanut Butter Stew)

-2 med. onions, finely chopped
-2 Tbsp. butter
-2 cloves garlic, crushed
-1 tsp. salt
-1/2 tsp. pepper
-1/2 tsp. cayenne pepper
-2 green bell peppers, chopped
-1 chicken, cut into pieces (may use skinless, boneless chicken if preferred)
-3 to 4 tomatoes
-6 Tbsp. creamy peanut butter, divided
-1/2 lb. fresh spinach, or 1 package frozen spinach

1) Cook onions with butter in a big stew pot until browned.
2) Add garlic, salt, and seasonings. Stir, adding green peppers and chicken.
3) Once the chicken is browned, add the tomatoes and mash them with a fork.
4) Add 2 C. water and simmer for 5 to 10 minutes. Add half the peanut butter to the pot, lower heat, and continue to simmer.
5) In a separate pan, cook the spinach. If using fresh spinach, wash the leaves, add about 2 Tbsp. water to a saucepan with the spinach and heat over med-low until spinach leaves are limp and tender. If using frozen spinach, cook according to package directions.
6) Add the rest of the peanut butter to the spinach and heat for 5 minutes.
7) Serve the stew and the greens together. (this is also sometimes served with Sadza, a cornmeal mush.)

Serves 6 to 8.


Source: http://www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/Zimbabwe.html#b

Papua New Guinea

Sweet Potato Crisps 

-sweet potatoes, washed, peeled, thinly sliced
-oil for frying
-salt to taste

1) Soak sliced sweet potatoes in water to remove starch, 1 - 2 hrs
2) Remove from water and dry completely on paper towels.
3) Heat oil, and deep fry in batches until crisp. Drain on paper towels. Sprinkle with salt.


Source: http://www.moonglowonline.com/frdyam.htm

Mozambique

Prego no pão (Portuguese Steak Roll)


-1/2 lb sirloin steak, cut in 1/4-inch thick slices, trimmed of fat
-4 Tbsp. butter
-6 cloves garlic, thinly sliced
-1 large onion, thinly sliced
-1/2 C. white wine
-1 tsp. coarse sea salt
-1/2 tsp. black pepper, freshly ground

-Crusty sandwich rolls

1) Place the steaks on your workspace, lay the slices of garlic on the side of the steaks. Using a tenderizing mallet, "nail" the garlic to the steak by pounding the slices into the meat. Repeat on the reverse side of the steaks. (*Note: this is the traditional way.)
2) Melt 3 Tbsp. of the butter in a skillet over med-high heat. Fry each steak in the butter for two to three minutes, turning once, then transfer to a dish and cover. (*Note- some reviewers have grilled the steak instead.)
3) Melt the remaining Tbsp. of butter in the same skillet over med. heat, add the onions and saute until they are golden. Transfer the onions to the dish with the steak.
4) Pour the wine into the same skillet, scrape up browned bits from pan with a wooden spoon. Raise heat to med-high and reduce the sauce by half.
5) Return the onions and beef to the sauce and heat through for 1 minute. Serve on a plate with rice and vegetables.


Source: http://www.food.com/recipe/prego-no-p-o-garlic-nailed-steak-portugal-482403

Namibia

Guava Squares


-225g (1 2/3 C.) self-rising flour 
-1 tsp baking power 
-1 tsp salt 
-1/2 tsp cinnamon 
-60g (4 Tbsp.) butter 
-115g (1/2 C.) sugar 
-1 egg 
-1 tsp. vanilla extract 
-120g (1/2 C.) chopped guava 
-100g (1/2 C.) brown sugar 
-cinnamon sugar (optional) 

1) Preheat oven to 325 F. Combine flour, baking power, salt and cinnamon. Set aside.
2) Melt the butter in a saucepan and beat-in the sugar, egg and vanilla until smooth. 
3) Stir in the guava and add this mixture to the dry ingredients. Pour into a greased 22 x 22cm (or a 9 x 13 in.) pan and sprinkle with cinnamon sugar. Bake 30 minutes. Allow to cool, tip out of the pan and cut into squares.

Source: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-guava-squares

Montenegro

Balšica tava (Veal in "Royal Sauce")

-2 lbs. boneless veal
-2/3 C. carrots, chopped
-2/3 C.. onions, chopped
-1/4 C. butter, melted
-1 bayleaf
-salt, to taste
-3 eggs
-3/4 C. sour cream
-2.5 quarts whole milk
-1/2 bunch of parsley

1) Cut the veal into about 50g. (1.7oz.) chunks, add to a pan along with the vegetables and bayleaf. Cover the contents of the pan with water and season to taste. Bring to a boil, reduce to a simmer, then cook for about 40 minutes, or until tender. 

2) Drain the meat then place in a roasting pan and drizzle the melted butter over the top.
3) Place in pre-heated 400°F oven and roast for about 8 minutes. 

4) Meanwhile, whisk together the eggs, milk and cream. 

5) Pour egg mixture over the meat until completely covered, and bake 5 minutes more, or until lightly golden. Ladle into bowls, garnish with parsley and serve.


Source: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-balsica-tava

Micronesia

Sukiyaki (yes, this is Japanese! It is a common dish in Micronesia.)

Sukiyaki sauce:
1/2 C. sake
1/4 C. C. mirin
1/4 C. dark soy sauce
2 Tbsp. granulated sugar


-1/2 lb. lean beef, sliced very thin
-10 – 12 shiitake mushrooms, stems removed
-2 oz. enoki mushrooms
-4 large napa cabbage leaves, stem removed, stem sliced thinly, leaves roughly chopped (3" wide pieces)
-1 negi (Japanese leek). If unavailable, a regular leek or 2 large green onions are an adequate substitute. Remove ends, chop into 2" pieces.
-1/2 lb. konnyaku or shirataki noodles
-1/2 lb. firm tofu, sliced into 1" cubes
-1/2 C. komatsuna (Japanese mustard cabbage). If unavailable, mustard greens are an adequate substitute. Wash and drain.

Optional ingredients:
-Eggs (1 per person)
-Boiled soba or udon noodles


1) Boil konnyaku noodles until fully cooked, then drain.
2) To make the sukiyaki sauce, combine sake, mirin, dark soy sauce, and sugar in a small saucepan. Bring it to a boil to dissolve the sugar and cook off the alcohol. Remove from heat and set aside.
3) Heat an iron sukiyaki pot (if unavailable, a large cast iron skillet or steep-walled non-stick skillet will suffice) and sear the beef. Pour 2 – 3 tablespoons of sukiyaki sauce over it as it cooks.
4) Add shiitake mushrooms, enoki mushrooms, napa cabbage, negi, konnyaku, tofu, and komatsuna to the pot, in that order. This will ensure that the ingredients finish cooking at about the same time. Do not stir or mix the ingredients together: they should each occupy their own section of the pot.
5) Pour the remaining sukiyaki sauce over the ingredients. Cover and let cook for 3 – 4 minutes. 
6) The ingredients should now be thoroughly cooked and warmed through, and have released enough liquid to make a broth.
7) Traditionally, sukiyaki is a family-style dish and is eaten straight from the pot with chopsticks. If this is not desirable, portion the sukiyaki ingredients and broth evenly into bowls for each diner.

NOTES:

• Authentic sukiyaki recipes are served with raw egg on the side. As the steaming hot ingredients are taken from the pot, diners dip them immediately into the raw egg and eat them.
• When adding the ingredients to the pot, do not put the konnyaku next to the beef; it is believed that this makes the beef tough.
• Soba or udon noodles are sometimes added to the pot towards the end of the meal to soak up the remaining broth.

Source: http://japanese-food.yoexpert.com/japanese-recipes/can-someone-provide-me-with-an-authentic-sukiyaki-1028.html

Serbia

Burek sa Mesom (Beef Burek)
(Burek is a traditional Eastern European dish, good for a snack, appetizer, or main dish)


-1 C. finely chopped onion
-1 1/2 lbs. ground beef chuck
-1 C. chopped parsley
-1 Tbsp. salt
-1/2 tsp. pepper, or to taste
-Vegetable, sunflower or pumpkin seed oil
-1 1-lb. package thawed #7 filo dough
-6 large eggs, beaten
-1 1/2 C. Bulgarian or Greek plain yogurt
-1 1/2 C. soda water (club soda, sparkling water...)


1) In a large skillet, saute onion and ground chuck until meat is no longer pink and the onions are translucent. Drain in a colander. Return meat-onion mixture to skillet and add parsley, salt and pepper, and cook for 1 minute, mixing thoroughly. Remove from heat and let cool to room temperature. 
2) Lightly coat a 13x9-inch pan with cooking spray. Separate filo dough into two piles (about 14 sheets each) and keep covered. Half will go on the bottom of the pie and half will go on the top. 
3) Place 2 filo sheets in prepared pan and brush lightly with oil, folding in any overhanging edges. Add 2 more and brush with oil. Continue until you've used one pile of filo. 
4) Spread the ground chuck mixture evenly over the filo and to the ends. Begin covering the meat with the remaining filo, again using 2 sheets at a time and brushing with oil. 
5) Brush entire top lightly with oil. Using a serrated knife and a sawing motion, cut burek all the way to the bottom into 12 squares. 
6) In a medium bowl, mix eggs with yogurt and soda water. Pour over burek. Cover with plastic wrap and refrigerate 2 hours. 
7) Preheat oven to 350 degrees. Bake 45 minutes or until golden brown. Cool slightly before serving. 
NOTE: Burek is traditionally served with Kefir to drink!


Source: http://easteuropeanfood.about.com/od/appetizers/r/meat-burek-1.htm

Guinea

Chin Chin (a popular sweet, crunchy snack in West Africa)

-2 C. flour
-1/3 C. sugar
-2 tsp. baking powder
-1 egg
-1/4 C. milk
-1/4 C. butter, softened
-vegetable oil
-confectioners' sugar

1) Combine flour, sugar, and baking powder in medium bowl. Stir in egg and milk until mixture is crumbly.
2) With hands, work in butter until well blended. Let stand at room temperature for 30 minutes.
3) In heavy skillet over medium heat, heat 1 inch of oil to 365 degrees F.
4) On lightly floured board with floured rolling pin, roll out half of dough to 1/16 inch thickness.
5) With pastry cutter or sharp knife, cut dough into 3 x 2 inch diamonds. Make a slit in center of each diamond and pull an end through the slit.
6) Repeat with remaining dough until gone.
7) Fry a few pieces at a time in hot oil until golden; drain on paper towels; cool.
8) Sprinkle with confectioners' sugar.


Source: http://deep-fried.food.com/recipe/chin-chin-39403

Vietnam

Vietnamese Spring Rolls

-2 oz. rice vermicelli
-8 rice wrappers (8.5 inch diameter)
-8 large cooked shrimp - peeled, deveined and cut in half
-1 1/3 Tbsp. chopped fresh Thai basil
-3 Tbsp. chopped fresh mint leaves
-3 Tbsp. chopped fresh cilantro
-2 leaves lettuce, chopped
 
-4 tsp. fish sauce
-1/4 C. water
-2 Tbsp. fresh lime juice
-1 clove garlic, minced
-2 Tbsp. white sugar
-1/2 tsp. garlic chili sauce
 
-3 Tbsp. hoisin sauce
-1 tsp. finely chopped peanuts


1) Bring a med. saucepan of water to a boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
2) Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
3) In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
4) In another small bowl, mix the hoisin sauce and peanuts.
5) Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.


Source: http://allrecipes.com/recipe/vietnamese-fresh-spring-rolls/detail.aspx

Venezuela

Cocada Venezolana (Frozen Coconut Smoothie)

-1 14-oz. package frozen freshly shredded coconut
-1 C. milk
-1/4  C. coconut cream (cream, not milk)
-1 14-oz. can condensed milk (if you don't want it as sweet, you can sub some of this with milk or coconut milk)
-1 tsp vanilla
-Pinch of salt
-Ice
-Dash of cinnamon


1) Place the frozen coconut, milk, condensed milk, pinch of salt, and vanilla in a blender. Blend until as smooth as possible. You can serve the cocada as is, without ice, adding additional milk to achieve desired texture.
2) Serve immediately with a dash of powdered cinnamon on top of each glass.
NOTE: To make a frozen version, add ice and blend until desired texture is reached. (This method works well with more traditional blenders, which can't completely process the coconut. The ice helps to make a more consistent texture).


Source: http://southamericanfood.about.com/od/drinks/r/Frozen-Coconut-Smoothie-Cocada-Venezolana.htm

Gabon

Baked Bananas (a common dessert)

-8 bananas, cut into three equal diagonal pieces
-1 egg, lightly beaten
-2 Tbsp orange juice
-100g bread crumbs
-120ml vegetable oil
-24 Tbsp sour cream (3 Tbsp per serving)
-8 Tbsp brown sugar (1 Tbsp per serving)

1) Beat the egg with the orange juice. Dip the bananas in egg mixture, then roll in the breadcrumbs. 
2) Heat the vegetable oil in a frying pan and fry the bananas until they begin to brown lightly. Transfer to a baking sheet and place in an oven pre-heated to 170°C for 5 minutes. 
3) Serve 1 banana per person, topped with 3 Tbsp sour cream and sprinkled with brown sugar.


Source: http://www.bestglobalrecipes.com/index.php?option=com_garyscookbook&Itemid=0&func=detail&id=55

Iran

Maast-o khiar (Persian Cucumber Yogurt)
*NOTE: This is an 'essential' accompaniment to a Persian/Iranian meal! It is especially good with meat (kebabs, perhaps, as they also originated in the Persian Empire) and flat bread.

-1 (32 ounce) container plain yogurt
-3 English cucumbers, peeled and cubed (Note: Shredded may be more traditional)
-1 shallot, finely chopped
-5 Tbsp. dried dill weed (mint may also be substituted...or added)
-1 tsp salt
-1 tsp pepper
(garlic was also on the ingredient list, but i removed it as apparently garlic is not a traditional ingredient)

1) In a medium bowl, stir together the yogurt, cucumbers, and shallot. Season with dill, salt and pepper. Refrigerate for at least 1 hour to blend flavors.


Source: http://allrecipes.com/recipe/persian-cucumber-yogurt-maast-o-khiar/detail.aspx

Israel

Middle Eastern Rice w/ Black Beans & Chick Peas

-1 Tbsp olive oil
-1 clove garlic, minced
-1 C. uncooked basmati rice
-2 tsp gr. cumin
-2 tsp gr. coriander
-1 tsp gr. turmeric
-1 tsp gr. cayenne pepper
-1 qt chicken stock
-1.5 lbs. gr. turkey
-2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
-2 (15 ounce) cans black beans, drained and rinsed
-1 bunch chopped fresh cilantro (optional)
-1 bunch chopped fresh parsley (optional)
-1/4 C. pine nuts (optional)
-salt to taste
-gr. black pepper to taste

1) Heat olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
2) Place turkey in a skillet over medium heat, and cook until evenly browned.
3) Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.


Source: http://allrecipes.com/recipe/Middle-Eastern-Rice-with-Black-Beans-and-Chickpeas/Detail.aspx?prop31=4

Mauritius

Mauritian Curried Beef

-1lb onions, chopped
-1 Tbsp fresh ginger, chopped
-1 Tbsp fresh garlic, chopped
-2 oz. canola oil (or Ghee- not dairy free)
-1 Tbsp cumin seeds (gr. cumin is an even substitute)
-2 bay leaves
-1 Tbsp salt
-1/2 tsp chili powder
-1 Tbsp gr. coriander
-2 tsp garam masala
-1/2 tsp gr. turmeric
-1 lb. lean beef, cubed
-14oz can chopped/diced tomatoes
-2 Tbsp fresh cilantro, chopped
 
 
1) Place the onion, garlic and ginger in a blender or food processor and process until smooth. Set aside.
2) Heat the oil in a large saucepan until very hot. Add the cumin seeds and bay leaves. When the seeds start to pop, add the onion paste and stir fry until golden brown. 
3) Add the salt, chili, coriander, garam masala and turmeric and stir until well blended.
4) Add the beef to the pan and fry, stirring to coat well, for 4-5 minutes. 
5) Add 4 Tbsp. water and mix well. Reduce the heat, cover and simmer for 30 minutes, stirring from time to time, until all the liquid is absorbed.
6) Add the chopped tomatoes and about 8 oz. of water and continue to simmer, covered, for a further 60 minutes, stirring from time to time and adding  more water as necessary to achieve a thickish sauce.  
7) Serve with boiled rice and satini* - Satini is chutney. You can find recipes online or many grocery stores carry prepared chutney.


Source: http://www.recipes4us.co.uk/Beef%20and%20veal/Mauritian%20Curried%20Beef%20%20%20%20HT%20%20MC%20%20Mauritian%20%20120mins.htm

Uganda

Ugali (this is a starchy filler, a very common concept throughout Africa. next time you eat sautee'd leafy greens or meat with sauce, consider making Ugali to scoop it up with, just for a taste of Africa!)

-1 C. water
-1 tsp. salt
-1 C. milk
-1 C. white cornmeal

1) Boil the water with the salt in a saucepan.
2) In a separate bowl, stir the milk into the white cornmeal. Keep stirring until it is smooth.
3) Then slowly pour the cornmeal mixture into the boiling salted water. Stir this mixture constantly for a couple of minutes until it starts to thicken. Turn the heat on the stove to low and continue to cook the ugali for about 10 - 15 minutes, stirring every couple of minutes.
4) Keep cooking and stirring until the ugali is very stiff and thick and pulls away from the sides of the saucepan.


Source: http://recipes.wikia.com/wiki/Ugali

Réunion

Spring Rolls

(makes 20 rolls, serves 5)

-1 lb. pork loin
-1 large onion
-2 chicken drumsticks
-8 oz. carrots, peeled and shredded
-8 oz. bean sprouts, peeled and shredded
-2 eggs
-Black mushrooms
-Vermicelli
-20 spring roll wrappers
-1/4 tsp vetsin (this is MSG. apparently SALT is a fine substitute, which I will be trying)
-Salt, pepper, vinegar and oil
-a pinch of sugar
-sweet and sour sauce/sweet chili sauce


1) Soak the mushrooms and vermicelli in warm water. Meanwhile, peel and shred carrots and onion.  Next, chop the mushrooms and vermicelli. Bone and mince both the chicken and the pork loin.
2) In a large bowl, mix all the ingredients together and add the eggs to bind the mixture. Season with salt and pepper to taste.
3) Soak the sheets of the rice paper in sugar water and leave them to soften for a few minutes. Carefully, remove them from water and place them on a tea towel. Now, turn both the sheets over and let them dry the other side.
4) Next, place the filling over each square. Roll the corner over the filling and continue rolling to the opposite corner. When you reach half-way, tuck the edges in.
5) Fry the spring rolls until golden brown and cooked through, about 4 minutes. Adjust the heat as necessary. Remove with a slotted spoon and drain them on kitchen paper. Serve them at once, hot and crispy, with the sweet and sour sauce for dipping.


Source: http://reunion.runweb.com/cuisine/lang-EN-idgrp-2-id-30-3V-recette,Spring-Rolls.html

Andorra

Pa Amb Tomaquet (Catalan Bruschetta)

-4 slices thick good crusty Italian bread or 4 slices French bread
-1 tomato, halved
-1 clove garlic, halved
-olive oil to taste
-sea salt

1) Grill or toast bread slices.
2} Rub grilled bread with garlic halves, then rub tomato halves into bread; 'really mash them on there- the idea here is to soak the bread tops with the tomato juices'. Discard tomatoes.
3) Drizzle bread with good olive oil to taste, then sprinkle with some sea salt. Serve hot.


Source: http://low-cholesterol.food.com/recipe/pa-amb-tomaquet-tomato-toast-85349

Belize

Fry Jack  (a traditional breakfast food, often served with refried beans and eggs. can also be served with jam or with cheese.)

-700g plain flour, sifted
-1 Tbsp baking powder
-1 Tbsp butter
-up to 350ml water
-salt, to taste


1) Sift together the flour, baking powder and salt into a bowl. Add the butter and rub in with your fingers then gradually add the water until the mixture comes together as a fairly soft (but not sticky) dough. Turn this onto a lightly-floured surface and knead lightly until smooth and elastic.
2) Tear off pieces of the dough and shape into balls about 3cm in diameter then roll flat, fold over and shape into rough triangles.
3) Heat oil or butter in a pan and use to fry the dough triangles until golden brown and puffed up (about 4 minutes per side).


Source: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-fry-jack

Macau

Pastéis de nata


-1 C. milk
-3 Tbsp cornstarch
-1/2 a vanilla bean
-1 C. white sugar
-6 egg yolks
-1 (17.5 ounce) package frozen puff pastry, thawed


1) Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
2) In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
3) Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top


Source: http://allrecipes.com/recipe/portuguese-custard-tarts---pasteis-de-nata/

Nepal

Dal Bhat 

-2 C. rice (Basmati or long grain)
-4 C. water
-1 tsp butter (opt)
-1.5 C. lentils (any kind)
-4 to 5 C. water
-½ tsp turmeric
-1 tsp garlic, minced
-6 Tbsp clarified butter (ghee)
-3/4 C. sliced onions
-2 dried red chilies
-Salt to taste

OPTIONAL:
¼ tsp (pinch) asafetida
¼ tsp (pinch) jimbu
1 tbsp fresh ginger paste


 Rice:
1) Wash rice and soak for 5 minutes.
2) Boil the rice over med. heat 10 -15 minutes. Stir once thoroughly. Add butter to give the rice taste as well as make it soft and fluffy. Turn the heat to low and cook, covered, for 5 more minutes until done

Lentils:
1) Wash lentils and soak for 10 minutes.
2) Remove anything that floats on the surface and drain.
3) Bring lentils to boil in fresh water. Add all spices. Reduce heat and simmer, covered, for 20 to 30 minutes until lentils are soft and the consistency is similar to that of porridge.
4) In a small pan heat the remaining butter and fry the onions, chilies and garlic. Stir into the lentils a few minutes before you stop boiling. Serve with rice.


Source: http://www.food-nepal.com/recipe/R008.htm

Albania

Qofte te ferguara (Fried Meatballs)

-1 lb. ground meat (lamb, beef or chicken- lamb is very traditional)
-1 slice stale bread, broken up
-2 Tbsp Feta cheese, crumbled
-1 onion, finely grated
-salt & pepper
-crushed dried mint leaves
-½ C. flour
-1 C. oil (olive oil recommended)


1) Soak bread in water until very soft. Squeeze hard to drain.
2) Combine meat, bread, feta cheese, onion, salt, pepper, bread crumbs and mint to taste.
3) Knead mixture well and form into 1/2-inch thick balls.
4) Put the flour on a large plate and roll the balls in the flour. Fry in olive oil heated to 350 and 365 degrees. Drain and serve alongside fried potatoes or rice.


Source: http://www.gourmed.com/recipes/Meat-Fried-Meatballs-(Qofte-te-ferguara)-18306.htm

The Gambia

Jollof Rice

-1 lb. parboiled rice
-1 can tomato puree-400 grams
-1 onion, sliced
-3 cloves garlic
-4 tsp olive oil
-6 small or 3 large red bell peppers , seeded and sliced
-1 bunch thyme, leaves picked
-1 tsp white pepper
-8 chicken bouillon cubes (recommended: Maggi or Goya)

1) In blender, process tomatoes, onions, red pepper and garlic until smooth. Blend in bouillon, thyme and white pepper. Add olive oil to the blended paste, and set the mixture aside.
2) Wash the rice in hot water until the water is clear. Drain through a fine sieve. Pour rice and blended mixture into a pot with 4 cups water and stir with a wooden spoon.
3) Cook on med. heat for 45 minutes, stirring every 15 minutes. Serve warm.


Source: http://www.foodnetwork.com/recipes/saras-secrets/jollof-rice-recipe/index.html

Isle of Man

Michaelmas Goose


NOTE: Recipe below is ONLY for a traditional stuffing! I've included as the first ingredient the goose! :) The Source website also includes a how-to on preparing and roasting a goose.


Potato, Apple and Cranberry Stuffing for Goose (other stuffings are acceptable, but this is quite traditional)

-4 med. potatoes, peeled and chopped into 1/2" cubes
-2 large tart cooking apples (Bramley or similar), peeled and coarsely chopped
-1 large onion, peeled and chopped
-3 slices smoked bacon
-1/2 C. fresh cranberries, washed and coarsely chopped
-1/2 tsp dried sage OR 1 tsp fresh sage
-1/4 tsp salt
-1/8 tsp pepper
-Zest of one lemon, grated
-1 Tbsp butter or lard

1)  Parboil potatoes in salted water for 5 minutes: drain and set aside.
2) Put the butter into a frying pan; when it sizzles, add the bacon slices and fry them until crisp and brown. Remove and drain on a paper towel: chop finely.
3) Add the onion to the frying pan: saute until softened. Add the parboiled potatoes and sauté until they brown very slightly. Remove from heat.
4) Toss cranberries in a large bowl with the potato and onion mixture. Add the chopped bacon, herbs, and other seasonings: toss again. Add the apples and mix together thoroughly.
5) Stuff the goose with all the mixture that will fit in comfortably: put the rest in a pie plate or cake tin to be cooked separately. (Moisten the pan-cooked stuffing with a little stock before baking it at about 350° F for about twenty minutes.)
6) After your goose is cooked, always remove all the stuffing from the carcass immediately after cooking. Refrigerate when it cools.


Source: http://www.europeancuisines.com/Western-Europe-Christmas-Roast-Goose-Traditional-Holiday-Celebration-Dinner-Recipe

Mongolia

Buuz (dumplings) - this is the national dish of Mongolia.

DOUGH:
-250g flour
-1.5dl water

FILLING:
-300g minced meat. (Mutton is traditional, but any other meat is fine)
-1 onion, minced
-2 garlic cloves, minced
-3-5 Tbsp water
-Salt
-Pepper
-Caraway

1) Prepare filling by mixing meat, onion and garlic. Add water until the mass is smooth to work with. Add salt and spices.
2) Prepare the dough by mixing flour and water to create a pliable dough. Let it rest for 15 min.
3) Cut the dough into 2 cm (0.8 in) thick slices, roll the slices. Cut the rolls into pieces of 3 cm (1.2 in), flatten the pieces with a finger.
4) Roll dough pieces to about 7 cm (2.8 in) diameter, making the center slightly thicker than the edge. It is best only to roll as many circles you can process further within a few minutes. Forming the pockets will be more difficult when the dough is already starting to get dry. Place about 1 tsp filling in the center of each pocket. Fold the edge at one side, and press it together with your fingers. Create another fold next to the previous one, slightly offset to the outside, and press it together as well. Continue this way, rotating the buuz as you go along. When done right, then this will result in a ring, which keeps the pocket together at the top. A small opening remains open in the center.
5) The finished Buuz are cooked under steam without pressure. The easiest way to do this is a special pan with perforated inlays. Such inlays are also available for normal pans. Flat and wide inlays are used for the wok type pan used on the stove in the yurt. Oil the inlays, or dip the bottom of each Buuz in oil. Place the Buuz on the inlay, ideally without touching each other. Fill sufficient water into the bottom of the pan. Insert inlays, close the lid, and don't open it anymore until the Buuz are finished. Keep the steam going for about 15 min.
Now open the lid, and fan some air to the Buuz, eg. with a cutting board. This will give them a glossy look, and a tasty looking slightly reddish color.
 
When served with vegetables or other side dishes, the quantities should easily feed 4 people.


Source: http://www.mongolfood.info/en/recipes/buuz.html

Madagascar

Lasopy 


-3 lb. veal bones
-2 qt. water
-2 Tbsp. salt
-3 carrots, peeled and cut into 3 pieces
-1 small turnip, peeled and cut in chunks
-6-8 scallions, cut in large pieces
-1 C. fresh or frozen string beans
-1 C. tomatoes, cut in quarters
-1/2 tsp. black pepper


1) In a 4-quart pot, simmer veal bones, water, and salt for 1 hour, covered.
2) Add carrots, turnip, scallions, string beans, tomatoes and pepper. Simmer for 1 hour or until vegetables are tender.
3) Remove veal bones. Put vegetables through a sieve or vegetable mill to make a puree. Serve hot.


Source: http://www.africa.upenn.edu/Cookbook/Madagascar.html

Syria

Fatteh (Lebanese breakfast casserole)

(sauce)
-2 C. Dede's Mediterranean/Greek Yogurt
-4 cloves garlic, minced
-1/2 C. lemon juice
-1/2 C. Tahini Paste
-1 C. water
-1/2 tsp salt

(meat)
-1 lb gr. beef
-1/4 lb gr. lamb
-1/2 tsp black pepper
-1 tsp salt
-3 Tbsp olive oil
-3 pita's
-1 16oz can garbanzos/chick peas, rinsed and drained
-3 Tbsp. chopped parsley
-1/3 C. butter, melted and browned
-1/2 C. pine nuts, toasted

1) For sauce, in a large bowl combine ingredients with a whisk and set aside.
2) For meat combine beef, lamb, salt and pepper and shape into small meat balls (or simply brown meat). Preheat a pan, add 3 tbs olive oil and cook until browned. 
3) Toast pitas in a preheated 450 degree oven, until brown and crisp, for about 10 minutes, crush into bits and set aside.
4) In a pot warm the chick peas for 5 minutes. 
5) To assemble, in a large square casserole dish place pita on the bottom, then layer in the chick peas (sprinkle with salt, optional), then the meat and top with yogurt mixture. Garnish with parsley, pine nuts and butter. Serve warm.


Source: http://dedemed.com/mediterranean/fatteh-recipe-breakfast-casserole

Senegal

"Mamadou's Banana Glace"

Yield: 8 portions
QUOTE: "This double-strength banana dessert beats a banana split halfway to Dakar! Served with an excellent demitasse, it is a delicious and sophisticated dessert."


FOR TOPPING:
-4 bananas
-1 pint heavy cream
-1/2 C. sugar

MAIN:
-8 bananas
-Choice of toppings (For each serving: 1/2 tsp. chopped candied fruit, 1 tsp. raisins, 1 Tbs. chopped peanuts, 1 Tbs. slivered almonds)


1) In an electric blender (or by hand), beat the 4 bananas to a pulp. Add the heavy cream and sugar, and beat until frothy.
2) Pour mixture into freezer trays. Freeze 1 - 2 hours or until PARTIALLY firm.
3) When ready to serve, cut the 8 bananas in half lengthwise, and then in half across. Place 1 banana (4 pieces in a row, side by side) on a dessert plate.
4) Spread the pureed banana mixture evenly over the fresh bananas and serve immediately, with toppings available for guests.


Source: http://www.africa.upenn.edu/Cookbook/Senegal.html

New Caledonia

Stuffed Rolled Prawns with Salmon

Yield: 4 servings

-24 prawns, cooked (shell-on), then shelled
-6 fillets of fresh salmon
-2 cloves of garlic, peeled and chopped
-1 French shallot, peeled and chopped
-fresh basil, chopped
-olive oil
-salt
-pepper


1) Roll up the shelled prawns inside a fillet of fresh salmon (if necessary, attach with wooden toothpicks).
2) Heat olive oil in a large skillet. Quickly sauté the stuffed rolls, and season with salt and pepper.
3) At the end of cooking, sprinkle with the chopped garlic, shallot and the basil.
4) Decorate with additional basil leaves. (Can serve with rice or pasta)


Source:   http://www.nouvelle-caledonie-tourisme.com/anglais/recettes/index.htm

Cameroon

Plantain Chips

-10 plantains
-1 liter of peanut oil (or other frying oil) - (use enough oil to fry)
-1 tsp of salt
-1 small onion, grated
-2 cubes of maggi (vegetables stock)


1) Peel and wash plantains, slice into rounds.
2) Put 2 Tbsp water in a dish. Add salt, maggi, and onion. Add plantains and mix well.
3) Heat oil in a large skillet. Add the plantains in a single layer - don't overcrowd. Fry in batches if necessary.
4) Cook on one side until crisp. Turn and cook other side. 
5) Remove plantains, drain on paper towels, serve.


Source: http://www.africancooking.org/Recipes/plantainschips

Northern Mariana Islands

Tuna Tartare with Avocado and Ginger Essence
(NOTE: This exact recipe isn't from the islands, but I chose it because of three factors: 1) a similar menu item from a restaurant in Saipan, 2) seafood is widely consumed in the country, and 3) the multi-cultural influence on the islands' cuisine is seen in this dish. This dish is also a bit more on the elegant side)


-1 lb. grade A Tuna, diced
-2 Tbsp mayonnaise
-1 Tbsp capers, minced
-2 small (or 1 large) shallots, minced
- 1 Tbsp fresh parsley, chopped
-1 Tbsp soy sauce
- Salt and white pepper to taste

Avocado Purée:

-3 avocados 3
-1 C. sour cream
-2 Tbsp fresh lemon juice
-Salt and white pepper to Taste

Ginger Essence:

- 1 C. soy sauce
-1 C. rice wine vinegar
- 1/2 C. honey
- 2 Tbsp. ginger, minced

Garnish:

-Wonton wrappers, julienned and flash fried
- 1 English Cucumber, thinly sliced on mandoline

1) In a small mixing bowl, add the diced tuna, mayonnaise, capers, shallots, parsley,1 Tbsp soy sauce, salt and white pepper. Mix all ingredients until fully incorporated.
2) In a food processor, add avocados, sour cream, lemon juice, salt and white pepper. Blend until smooth.
3) In a blender add 1 C. soy sauce, rice wine vinegar, honey and peeled ginger. Blend until ginger is fully incorporated.

Plating:

1. Create a circle in the center of the plate with your sliced cucumber
2. Fill the circle approximately half-way with the Avocado Puree - the cucumber will adhere to the puree for stability
3. Top the Avocado blend with the tartar, filling just over the rim of the cucumber
4. Place fried wontons atop the tartar; and
5. Garnish the exposed plate with Ginger Essence


Source: http://www.gnat-tv.org/recipes/tuna-tartar-avocado-and-ginger-essence-0

Cape Verde

Jagacida (Jag)
(Cape Verdean Beans and Rice)
-This is a very traditional dish, often served with "Linguica" (or summer sausage)... and often served leftover in the morning with a fried egg.

NOTE: This recipe is for 12 servings

-2 Tbsp oil
-1 med. onion, chopped
-3 C. rice
-6 C. water
-1 (15 oz) can kidney beans
-1 Tbsp smoked paprika
-2 bay leaves
-salt
-pepper


1) Heat oil in a 2 quart pan, add onions and saute until golden brown.
2) Add water to onions. Stir in paprika, bay leaves, salt and pepper to taste.
3) Bring to a boil and add the rice. Reduce heat, add beans, cover and simmer 25 minutes or until water is absorbed and rice is cooked.
4) Turn off stove and let stand.


Source: http://low-cholesterol.food.com/recipe/jagacida-jag-beans-and-rice-from-cape-verde-134997

Liberia

Monrovian Collards and Cabbage

Yield: 8 portions

Note: If collard greens are not available, use 2 Ibs. spinach instead, in which case cut cooking time to 10 minutes.

-1 bunch collard greens, washed and cut in small pieces
-1/2 Ib. bacon, cut in 1- to 2-inches pieces*
-1 large onion, sliced
-1 Tbs. salt
-1 Tbs. crushed red pepper
-1 tsp. black pepper
-1 quart water
-2 lbs cabbage, cut into 8 wedges
-1 oz butter or oil


1) In a 4-quart saucepan, combine collards, bacon, onion, salt, red pepper, black pepper and water. Bring to a boil, reduce heat and simmer gently for 30 minutes.
2) Add cabbage and butter/oil, and cook 15 minutes more, or until vegetables are tender. Adjust seasoning to taste.
3) Strain before serving if water has not been absorbed. Serve.

* Ham hocks previously cooked may be substituted for bacon, but save the water in which ham hocks were
cooked to use as the Iiquid for the recipe.

United Kingdom

Scones

-8 oz self-rising flour
-salt to taste
-1 tsp baking powder
-2 Tbsp caster sugar (superfine granulated)
-2 oz butter
-1 egg , beaten and mixed with
-¼ pint milk

For Serving:
fresh double cream (heavy cream)
jam of your choice
butter to spread


1) Sift together the flour, salt and baking powder in a mixing bowl.
2) Add the sugar and butter. Rub in the butter until the mixture resembles fine breadcrumbs.
3) Gradually mix in the egg and milk mixture to make a dough, saving any excess to glaze the tops of the scones. Add your fruit at this stage if using.
4) Gently knead the dough on a lightly floured work surface just until smooth.
5) Roll out the dough to about 1/2" thick, then cut out 2" rounds with a plain or fluted cutter, lightly kneading and re-rolling the dough until it is all used up.
6) Arrange scones on baking sheets, brush tops with the milk and egg mixture.
7) Bake in the oven at 450°F for 10 to 15 minutes, until well risen and lightly golden. Cool on a wire rack.
8) Whip the fresh cream until stiff. Split the scones and fill with butter, jam and fresh cream.


Source: http://www.food.com/recipe/traditional-english-tea-time-scones-with-jam-and-cream-230515

Malawi

Mbatata Cookies (sweet potato cookies)

-1 C. mashed sweet potato (cooked and peeled first)
-¼ C. milk
-1 egg, lightly beaten
-4 Tbs. melted butter
-1 ¼ C. flour
-2 tsp baking powder
-½ C. sugar
-½ tsp salt
-1 tsp cinnamon
-½ C. raisins (optional)


1) Preheat oven to 375 degrees. Beat together sweet potatoes, milk, and melted butter. Sift together flour and remaining ingredients. Stir in to sweet potato mixture until well blended. Drop by spoonfuls onto a greased cookie sheet and bake for 15 minutes. Optional- sprinkle finished cookies with cinnamon-sugar.
OR
2) Chill 1-2 hours, then turn onto a floured board, knead lightly and roll out to 1/2" thick. Cut with a cookie cutter. Place cookies on a greased baking sheet, and bake for 15 minutes. Sprinkle some cinnamon/sugar mixture on top.

Source:  http://www.food.com/recipe/mbatata-sweet-potato-cookies-140706

Guernsey

Guernsey Gache Melee
(A tangy apple/cinnamon dessert)

-1lb (over 3.5 C.) wholemeal or plain flour
-1 C. butter
-3 eggs
-1lb cooking apples
-1lb (just over 3.5 C.) dark brown sugar
-1 tsp cinnamon
-1/4 oz (almost 2 tsp) grated nutmeg

1) Chop up the apples into small pieces and mix well with the flour. Stand for three hours.
2) Cream the butter and sugar, add the eggs, cinnamon, & grated nutmeg. Mix all together with the flour/apples.
3) Put in a baking tin and gently cook in a slow oven for 1 hour 30 minutes until golden brown


Source: http://www.islandlife.org/recipes_gsy.htm

Sweden

Swedish Pancakes

-3 eggs
-2.5 C. skim milk, divided
-1 1/4 C. flour
-1/2 tsp salt
-3 Tbsp butter or margarine, melted


1) In a large mixing bowl, beat the eggs with half the milk.
2) Beat in flour and salt until smooth.
3) Stir in melted butter and remaining milk.
4) Heat a griddle or large skillet with a small amount of vegetable oil.
5) For each pancake, pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes.
6) With a spatula, turn the pancakes and cook until golden brown, about 1/2 minute.
7) Serve immediately or keep warm while making the remaining pancakes. Serve with lingonberry jam (raspberry, strawberry, or any other topping!)

Source: http://www.food.com/recipe/traditional-swedish-pancakes-97291

Dominican Republic

Arroz Con Leche

(aka Arroz Con Dulce)

-1 C. dry long-grain rice, rinsed and drained
-2 C. milk (whole or lowfat)
-1 12oz can of evaporated milk
-1 14oz can condensed milk
-1.5 C. of water
-1/2 tsp salt
-1/2 C. raisins (optional)
-2 sticks cinnamon
-1/2 stalk of a vanilla bean (or sub with extract), beans separated from stalk.

1) Heat water in small saucepan over med-high heat.
2) When water is boiling, add salt. Pour in rice, cover and reduce heat; let cook until water is absorbed, about 15 min.
3) Meanwhile, add milk to a medium saucepan, heat on medium. When well heated, stir in evaporated milk and condensed milk, stirring until fully incorporated. Add cinnamon sticks and vanilla (beans and stalk, or extract) to milk mixture.
4) When rice is done, fluff, then add to milk mixture. Stir well, then cover and let cook about 20 minutes, stirring every 5 minutes.
5) After 20 minutes, remove from heat. (Do not overcook, it should be creamy!) Remove cinnamon sticks (and vanilla stalk). Serve warm or chilled.


Source: http://dominicanflavor.com/desserts/dominican-style-rice-puddingarroz-con-leche-dulce.html

Chad

Jus de Fruit 

-1 1/2 C. papayas (other common fruits are mango, pineapple, guava, or orange)
-2 C. whole milk (or skim)
-3 Tbsp sugar
-3 pieces ice
-1/4 tsp cardamom, ground or powder (optional)
-1/8 tsp nutmeg (optional)


1) Crush the ice in a blender.
2) Peel and cut up fruit and put into the blender; blend lightly.
3) Add the milk, sugar and cardamom and blend well.
4) Serve immediately or chill in freezer for one hour, then
refrigerate. When ready to enjoy, shake again or re-mix in blender,
then serve.


Source: http://www.food.com/recipe/jus-de-fruit-456855