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