Comoros

Coconut Milk Punch
*A refreshing adult beverage, traditionally made with rum in Comoros.

-1⁄3 C. Bourbon
-3 Tbsp. sugar
-1(14 oz.) can light coconut milk
-1⁄8 tsp nutmeg
-crushed ice

1) Combine first 3 ingredients in a small pitcher, stir until sugar dissolves.
2) Serve over crushed ice, sprinkle evenly with nutmeg. Enjoy!
(*Alternatively, can be blended with ice)

Source: http://www.food.com/recipe/coconut-milk-punch-147487

Botswana

Seswaa
(stewed beef)

-1 Tbsp. vegetable oil
-1 1⁄2 lbs beef stew meat, cut into 2-inch chunks
-salt
-water, to cover


1) Preheat oven to 300 degrees F. In a Dutch oven, heat the oil over med-high heat and brown the beef on all sides. Season with salt, then cover with water; cover Dutch oven and bring contents to a boil.
2) Place Dutch oven in the pre-heated oven for 2 1/2 - 3 hours; meat should be very tender.
3) Shred beef and season with additional salt, if needed. *Some recipes call for mashing the meat instead of 'shredding' it. Traditionally served with cornmeal porridge, can sub polenta.

Source: http://www.food.com/recipe/seswaa-stewed-beef-498168

Morocco

Moroccan Chicken

-1 lb. skinless, boneless chicken breast - cubed
-2 tsp salt
-1 onion, chopped
-2 cloves garlic, chopped
-2 carrots, sliced
-2 stalks celery, sliced
-1 Tbsp. minced fresh ginger root
-1/2 tsp paprika
-3/4 tsp gr. cumin
-1/2 tsp dried oregano
-1/4 tsp gr. cayenne pepper
-1/4 tsp gr. turmeric
-1 1/2 C. chicken broth
-1 C. crushed tomatoes
-1 C. canned chickpeas, drained
-1 zucchini, sliced
-1 Tbsp. lemon juice


1) Season chicken with salt, and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
2) Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
3) Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve. (Couscous is a very traditional accompaniment.)

Source: http://allrecipes.com/Recipe/Moroccan-Chicken/Detail.aspx?evt19=1&referringHubId=1827

Solomon Islands

Homemade Coconut Milk

-4 C. water
-1.5-2 C. unsweetened shredded coconut

1) Heat water, but don't boil. It should be hot, but not scalding.
2) Put coconut in blender and add water. (If all water won't fit, you can add the water in two batches.) Blend on high for several minutes until thick and creamy.
3) Pour through a mesh colander first to get most of the coconut out, and then squeeze through a towel or several thicknesses of cheesecloth to get remaining pieces of coconut out. If you have to split the water, put all the coconut that you strained out back in the blender, add the remaining water, and repeat.
4) Flavor options- add in after all coconut has been strained out: ½ tsp vanilla extract, ½ cup fresh or frozen strawberries, 2 tsp cocoa powder + ½ tsp vanilla.
Drink immediately or store in the fridge. Should be used in 3-4 days after making for best flavor and texture. Since there are no preservatives or fillers, the "cream" of the coconut milk may separate on the top if stored in the fridge. Just shake or stir before using.

Source: http://wellnessmama.com/2447/homemade-coconut-milk/

India

Palak Paneer

For the palak puree:
-200-250g fresh spinach/palak (7-9 oz)
-1-2 green chilies, chopped
-1-2 cloves garlic, roughly chopped (optional)
-½ inch ginger, roughly chopped
-3 C. water
-3 C. more water for ice bath

For the palak curry:

-⅓ C. finely chopped onion
-⅓ C. finely chopped tomatoes
-4-5 cloves garlic/lahsun, finely chopped
-½ tsp cumin seeds/jeera
-¼ tsp turmeric/haldi
-½ tsp red chili powder (optional)
-a pinch of asafoetida/hing (optional)
-¼ - ½ tsp garam masala powder (more if required)
-1 small tej patta/indian bay leaf
-200-250g paneer or tofu, (7 to 9 oz)
-⅓ - ½ C. water (as required)
-1-2 Tbsp. cream, low fat 25% to 35%
-2 Tbsp. oil/ghee/unsalted butter
-1 tsp kasuri methi leaves/dry fenugreek leaves (optional)
-salt to taste

Garnish:
-a few tsp cream or butter for topping the palak paneer (optional)
-½ inch ginger, julienned
-lemon or lime wedges/slices


Making the spinach puree:
1) rinse the palak or spinach leaves very well in running water. Discard any stringy stems. boil 3 C. water, add ¼ tsp salt and stir. add the palak leaves, cover, and let sit for 2-3 mins. strain leaves, and immediately put leaves in a bowl of ice cold water. Let sit for a minute or two. then drain the cold water.

2) Place leaves in a blender or grinder jar with chopped ginger, garlic and green chilies. make a smooth palak puree. no need to add water while making the puree. Set the spinach puree aside.

making the palak curry:
1) heat oil (or ghee or butter) in a pan or kadai. add the cumin and let sputter. then add the tej patta or bay leaf. add onions, and saute until onions become golden.
add garlic, and saute till the raw aroma of garlic goes away. add tomatoes. stir and saute until tomatoes soften. then add the turmeric powder, red chili powder and asafoetida/hing, stirring very well. then add in the palak puree and stir well. add ⅓ to ½ cup water or as required. stir again. simmer for 6-7 minutes or more till the palak or spinach is cooked. season with salt. the gravy or sauce will also thicken by now.
2) stir and add garam masala powder. stir again and then add the paneer/cottage cheese cubes. stir gently and simmer on a low flame till the paneer cubes become soft and succulent. about 1 to 2 minutes.
3) lastly add cream. stir gently again so that the cream gets incorporated in the palak paneer gravy uniformly. switch off the flame.
4) stir and serve the palak paneer hot with some rotis, naan or jeera rice. you can top the palak paneer with some butter or cream also while serving. also drizzle a few drops of lime or lemon juice on top along with ginger julienne.

Source: http://www.vegrecipesofindia.com/palak-paneer/

Belarus

Draniki
(this is considered the national dish of Belarus)
*Can be halved. Use 1 egg.)

-10-12 potatoes
-2-3 eggs
-3-4 Tbsp. flour
-1 onion
-2-3 Tbsp. sour cream
-oil
-salt to taste

1) Grate potatoes and onions into a sieve over a bowl. Let excess juice drain.

2) Beat eggs, and mix potatoes, onions, eggs, sour cream, and flour together in a bowl.

3) Heat oil in skillet. Put small portions of this Draniki puree in pan. Let cook on one side until golden. Turn to fry other side.

4) Serve warm with sour cream or 'machanka'.

Source: http://www.travelswise.com/belarusfood.htm

Guatemala

Frijoles Volteados

-1 lb. black beans, sorted and rinsed
-1 onion, chopped

-Garlic (optional, to taste)
-2½ - 3 tsp. salt
-2 - 4 Tbsp. oil, lard or bacon fat for frying

1) Place rinsed beans in large pot. Cover with water by at least 2 inches. Add onion and garlic (if using). Bring to a boil, reduce to simmer, cover and cook for 2-3 hours, until beans are tender and falling apart. Add salt.

2) Blend or puree beans until smooth.

3) Heat some oil or fat in a large fry pan over med-high heat. Add beans and cook, stirring constantly, until beans clump together well. Once beans start drying and come together in one clump, lift up one side of pan and let beans flip over. Repeat if necessary. Flip beans onto a serving platter. Serve with bread or tortilla chips. Can top with cotija cheese.

Source: http://www.aharmonyofflavors.com/Guatemalan_Food_Recipes.html

Guadeloupe

Jambalaya

-2 Tbsp peanut oil, divided
-1 Tbsp Cajun seasoning
-10 oz andouille sausage, sliced into rounds
-1 lb boneless skinless chicken breasts, cut into 1 inch pieces
-1 onion, diced
-1 small green bell pepper, diced
-2 stalks celery, diced
-3 cloves garlic, minced
-1 (16 oz) can crushed Italian tomatoes
-1/2 tsp red pepper flakes
-1/2 tsp ground black pepper
-1 tsp salt
-1/2 tsp hot pepper sauce
-2 tsp Worcestershire sauce
-1 tsp file powder (optional)
-1 1/4 C. uncooked white rice
-2 1/2 C. chicken broth

1) Heat 1 Tbsp. of peanut oil in a large heavy Dutch oven over medium heat. 

2) Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add remaining 1 Tbsp peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
3) In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder (if using). Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
4) Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

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

British Virgin Islands

Coconut Tart

Crust:
-2 C. all-purpose flour
-1/2 tsp. table salt

-8 oz. cold unsalted butter

-1 egg

Filling:

-2 C. grated coconut
-1 1/2 C. granulated sugar
-1/4 C. water
-1/2 tsp. vanilla essence


1) Combine flour and salt in a large bowl. 

2) Cut in butter using a knife and fork or pastry cutter. Add egg. Stir together until ingredients form a soft dough. Wrap dough in plastic wrap, flatten and let rest in the refrigerator for 1 hour. 

3) Preheat oven to 425 degrees F. Roll out dough to 1/8-inch thickness. Place half the dough into the tart pan. Save the rest of the dough for decorating the top of the tart. Bake crust for 5 minutes. Set aside.

4) Combine coconut, sugar and water in a saucepan. Simmer, stirring occasionally, for 40 to 45 minutes, until mixture turns from milky white to clear. Add essence.
5) Spoon filling into crust. Cut remaining crust in 3/4 inch strips and crisscross them on top of filling lattice-style. Bake at 375 degrees for 15 to 20 minutes, or until the crust is a toasty brown.

Source: https://bviwelcome.com/recipes/2014-BVI-Restaurant-Guide/Coconut-Tart-recipe/index.html