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