Jersey

Cabbage Loaf


-1 lb strong plain flour
-1⁄2 oz. fresh yeast
-1⁄4 pint water
-1⁄4 pint milk (mix with the water)
-1 tsp sugar
-1 oz margarine
-1 pinch salt
-2 large cabbage leaves


1. Sieve the flour into a warmed mixing bowl. 

2. Cream the yeast and sugar in a small bowl by adding a quarter of the water-milk mixture. Make a well in the centre of the flour and add the yeast mixture. Sprinkle a little flour over it, cover the mixing bowl with a cloth and leave in a warm place until the yeast proofs. 

3. Then add the remainder of the liquid, margarine, and salt, and knead into a smooth dough. Return to the bowl, cover with a cloth and leave in a warm place until it has doubled in size. 

4. Remove from the bowl and give a further kneading. Then mould into a large round loaf, cover with a cloth and leave in a warm place until doubled in size. 

5. Finally, wrap the loaf in the large cabbage leaves which have been lightly greased on the inside, tie lightly, and bake in a hot oven, gas mark 6, 200° C (400° F) for approximately 15 minutes.

Source: https://www.food.com/recipe/jersey-cabbage-loaf-du-pain-sus-eune-fielle-de-chour-248888

Saint Kitts and Nevis

Coconut Rum Bread Pudding

Pudding Ingredients:
-1 lb day-old heavy bread, torn into ½-inch pieces
-1½ C. coconut milk
-2½ C. evaporated milk
-1 Tbsp. vanilla extract
-4 large eggs
-1 C. sugar
-1 tsp cinnamon
-½ tsp salt
-½ C. coconut rum
-2 C. shredded coconut
-1 stick butter, melted


Caramel-Rum Sauce Ingredients:
3/4 C. brown sugar
4 Tbsp. butter
1 small can evaporated milk
2 Tbsp. dark rum


Pudding:
1. Preheat the oven to 350°. Set a large pot of water to boil. Grease a large 9 x 12 pan. Add bread pieces to the pan.
2. Mix all remaining ingredients together. Carefully pour the mixture over the bread making sure all the bread is saturated. Let this sit about 30 minutes to soak. Push down the bread so it remains saturated, then cover with foil tightly.
3. Place a large roasting pan on a large cookie sheet. Then place the bread pudding pan inside the roasting pan. Now very carefully pour hot water into the roasting pan so the water reaches half way up the sides of the pan containing the pudding. Bake about 1 hour. The pudding is done when the center is firm and the top is golden brown.

Caramel-Rum Sauce:
1. Melt butter in saucepan. Add brown sugar and milk. Bring to a boil, lower heat and simmer for 5 minutes, stirring often.
2. Remove from heat and stir in rum. Serve warm over bread pudding. Enjoy!

Source: https://tastetheislandstv.com/coconut-rum-bread-pudding/

Yemen

Zhoug


-1-3 whole jalapeños, sliced
-2 large garlic cloves
-1 bunch cilantro
-½ tsp ground cardamon ( or whole, see notes)
-1 tsp cumin
-½ tsp salt, more to taste
-1/3 C. olive oil, more to desired consistency
-2 Tbsp. fresh lemon juice
-½ tsp chili flakes (Aleppo chili is nice), more to taste (optional)


1. Place all ingredients except oil in a food processor and pulse until it’s uniformly chopped. Add oil and lemon juice, and process into a coarse paste. For a more liquid version, add a bit more oil.

2. Taste for salt and heat, adding more if necessary. Add additional chili flakes if you like. Store in a sealed jar in the fridge for up to a week.

Source: https://www.feastingathome.com/zhoug-recipe/

U.S.A.

Apple Pie


-1 recipe of pastry for a 9-inch double crust pie
-½ C. unsalted butter
-3 Tbsp. all-purpose flour
-¼ C. water
-½ C. white sugar
-½ C. packed brown sugar
-8 Granny Smith apples - peeled, cored and sliced


1. Preheat oven to 425 degrees F. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

2. Place the bottom crust in your pan. Fill with prepared apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

3. Bake 15 minutes in the preheated oven. Then reduce the temperature to 350 degrees F. Continue baking for 35 to 45 minutes, until apples are soft.

Note: Read source reviews for further recommendations!

Source: https://www.allrecipes.com/recipe/12682/apple-pie-by-grandma-ople/

Turkey

Hummus/Humus
*In some parts of Turkey, it is common to prepare hummus with yogurt instead of tahini.


-1 15.5 oz. can chickpeas, drained
-3-4 Tbsp olive oil
-Juice of 1 - 2 lemons
-2-3 garlic cloves, peeled and crushed
-1 tsp cumin seeds (sub 1/2 tsp powdered cumin)
-1 - 2 Tbsp plain Greek yogurt
-Salt and pepper to taste
-1/2 tsp paprika or kirmsi biber


1. Place chickpeas in a food processor and blend to a thick puree. Add olive oil, lemon juice, garlic, cumin and paprika, and blend thoroughly. Add yogurt to lighten the mixture and blend until combined, scraping the sides of the bowl often. Add salt and pepper to taste.
2. Serve garnished with a little olive oil and/or a dusting of paprika.

Source: https://www.unclejerryskitchen.com/recipes/turkish-style-hummus-adana/

Saint Helena

Coconut Fingers


-283 g Plain Flour
-225 g Granulated Sugar
-225 g Butter or Margarine
-4 Eggs
-Vanilla Essence
-2 tsp Baking Powder
-750 g Icing Sugar
-1 kg Desiccated Coconut
-Pink or Red Food Colouring

1. Cream the butter and granulated sugar until soft.
2. Add the eggs individually, each accompanied by 15ml of flour.
3. Add one or two drops of vanilla essence and mix.
4. Add the remaining flour and baking powder and mix thoroughly.
5. Place in a parchment-lined flat rectangular cake-tin and bake at 180°C(gas mark 4) for 18-25 minutes.
6. When completely cool, cut into fingers.
7. In a med/large bowl, mix some of the icing sugar with water to make the icing mixture. Start with a few drops of water, adding more as you mix, until it reaches a tomato sauce consistency.

8. Add a few drops of food coloring to the icing, mix well.

9. Add desiccated coconut to a med/large bowl.

10. Dip each finger into the icing, covering all sides. Then roll in the desiccated coconut to cover thickly.

11. Set on a plate. Once the icing has set, serve with any hot or cold beverage.

Source: https://www.saintcooks.com/coconut_fingers_robin_richards/

Grenada

Oil Down


-8-10 young dasheen leaves (callaloo, sub spinach or other cooking greens), coarsely chopped
-1 sprig each chive and thyme, minced

-1 medium onion, chopped
-2 medium carrots, chopped
-1 scotch bonnet (or habenero) pepper
-1 lb. dumplings*
-2 tps tumeric (saffon)
-1/2 lb salt meat (pig snout, pig tail, cod, herring, chicken, turkey...)
-1 large breadfruit, peeled
-2 C. coconut milk

-water


1. Peel the breadfruit and slice into eight sections. Remove the center from each and then cut in half.
2. Thoroughly wash and scrape the salted meat and cut into pieces. Place the salted meat in cold water and bring to a boil. Rinse and repeat three times. This procedure will remove the excess salt. Drain once the meat has turned tender.

3. Sauté the onions in hot oil until they turn yellow, and combine the turmeric with coconut milk.
4. Place all the ingredients in the pot as follows. Breadfruit and meat on the bottom, vegetables in the middle, and callaloo leaves with dumplings on the top. Fill to the brim with water and coconut milk. Bring to a boil and then simmer for an hour or until all the liquid has absorbed.
5. When done, remove the pepper and serve hot.

*For dumplings, follow a simple recipe like this one: https://www.allrecipes.com/recipe/6900/dumplings/

Source: https://www.tasteatlas.com/oil-down/recipe

Bhutan

Suja (Butter Tea)


-4 C. water
-2 black tea bags
-1/2 tsp Pink Himalayan salt
-2 Tbsp unsalted butter, softened
-⅔ C. half and half (traditionally yak's milk)


1. Bring the water to a boil. Add the tea bags and allow to simmer for 5-10 minutes, depending on how strong you’d like your tea.
2. Remove the tea bags from the water and pour the water into a blender. Add the rest of the ingredients. Allow the butter to melt from the heat of the water before blending.
3. Blend the drink together for about 2-3 minutes. Pour into glasses and enjoy!

Source: https://foreignfork.com/butter-tea/

Panama

Chicheme


-1/2 lb of hominy (preferrably the broken one “trillado”)
-5 C. of water
-3 cinnamon sticks
-1.5 C. of evaporated milk
-1.5 C. of almond Milk
-1 tsp of vanilla extract
-1/2 - 1 C. of sugar (to taste)
-1/2 tsp of salt
-Fresh ground nutmeg for serving


1. Soak the hominy overnight in the fridge.
2. Cook the hominy with the water, cinnamon sticks, and salt, until the corn starts breaking apart, about 40 minutes to 1 hour. (add extra hot water if it dries up before the corn has softened up).
3. Let it cool off a bit, then add the sugar, milk and vanilla extract. Stir until sugar completely dissolves. Refrigerate for several hours.
4. Serve cold with fresh ground nutmeg, add more milk if you prefer a thinner drink.

Source: http://www.cocinerita.com/chicheme/

St. Lucia

Green Fig and Saltfish


-2 lb. saltfish
-8 - 12 green bananas
-1/4 C. cooking oil
-1 medium bell pepper, seeded and chopped
-1 large onion, diced
-4 pimento peppers, seeded and thinly sliced
-1/4 C. chives, finely chopped
-3 cloves garlic, grated
-2 tsp. fresh thyme
-Salt
-Black pepper
-Parsley


1. Rinse the green bananas and slice off both ends. Make one slice lengthwise in each banana and place in a heat proof bowl. Cover the bananas with hot water and let rest for about 10 minutes, then drain and allow to cool.
2. Carefully peel the bananas and place in a pot of boiling water with ½ teaspoon of salt and ¼ teaspoon of oil. Bring to a boil and cook for 15 minutes until tender, then drain and cool. Diagonally slice each banana into three pieces, then set aside.
3. Rinse the saltfish, then simmer in boiling water for 15 minutes to remove excess salt. Drain the water and repeat (boil for 15 minutes, drain).
4. Clean the saltfish by removing any scales, bones and viscera, then flake the fish with a fork and set aside.
5. Heat the remaining oil in a saucepan over medium heat. Sauté the peppers, onions and half of the grated garlic for 5 minutes until soft and fragrant.
6. Add the flaked saltfish, half of the thyme and half of the chives. Stir well and cover the pan, allowing the herbs to cook for 10 minutes.
7. Uncover and add the remaining thyme, chives and garlic to the pot. Season with salt and pepper, stir well and turn off the heat. 

8. Plate portions of green bananas and top with generous servings of saltfish. Garnish with chopped parsley and serve.

Source: https://nationalfoods.org/recipe/national-dish-of-st-lucia-green-fig-and-saltfish/

Tonga

Kapisi Pulu


-1 onion, finely chopped
-4 garlic cloves, chopped
-1 can corned beef, chopped
-1/2 head of cabbage, sliced, divided
-14 oz diced tomato, drained
-Salt and pepper, to taste
-1 C. coconut milk
-Rice, or sweet potatoes, prepared to your liking


1. Heat a pot on medium-high heat. When hot, add the oil. Add the onion and sauté for about 4 minutes, until soft. Now add the garlic and stir for an additional minute.
2. Add the corned beef and incorporate it into the mixture, while also letting the beef brown just a little bit. After about a minute or two, mix in half of the sliced cabbage, and all of the tomato to the pot. Season with salt and pepper.
3. Put the rest of the cabbage on top of the mixture – do not mix. Pour the coconut milk on top. Set the heat to low and let simmer, covered, for about 30 minutes.
4. Serve with rice or prepared sweet potatoes.

Source: https://whonomstheworld.com/blog/simmered-corned-beef-tonga-kapisi-pulu/

Oman

Mishkak


-1 lb. chicken breast, cut into thick pieces (sub beef, lamb, goat, etc.)

-onions, cut into chunks

-bell peppers, cut into chunks

Marinade ingredients:

-1 Tbsp. gr, cumin
-1 Tbsp. Tandoori masala
-1 Tbsp. garlic powder
-1 Tbsp. chili powder
-½ Tbsp. ground black pepper
-1 Tbsp. curry powder
-Salt to taste
-1 Tbsp. ginger/garlic paste
½ Tbsp. tamarind paste
-Olive oil
-Juice of ½ lemon

1. In a clean glass bowl, combine all marinade ingredients. Stir until everything is well mixed. Add the meat to the marinade, gently stirring to make sure the meat is covered. Allow to marinate for at least an hour, or overnight in the refrigerator.
2. Place the marinated meat on skewers, alternating with chunks of onion and green pepper.
3. Cook over an outdoor grill over hot coals or in the oven broiler until meat is done. Serve hot with local bread.

Source: https://everythingoman.blog/2017/02/28/mishkak-omans-exotic-street-food/

Qatar

Balaleet

*Balaleet is apparently enjoyed both as a breakfast item, or as a dessert!


-4 oz. uncooked vermicelli noodles, divided
-8 Tbsp. butter (or clarified butter)
-¾ C. sugar
-2 Tbsp. gr. cardamom
-2 pinches saffron , diluted in 2 Tbsp. of rose water (or water)
-4 eggs, beaten
-Vegetable oil


1. In a pan, heat 2 Tbsp oil and add half of the raw vermicelli. Lightly fry the vermicelli noodles until they turn golden brown, about 5 minutes. Constantly stir with a wooden spoon, so the vermicelli do not burn.
Then add a large volume of water to boil the fried vermicelli. Once the water starts to boil, add the rest of raw vermicelli and cook for just 3 minutes. Drain vermicelli in a colander.
2. Add butter, cardamom, sugar and diluted saffron to the pan. Mix and heat until sugar is dissolved, about 6 to 8 minutes.
3. Add vermicelli back to the pan, mix and cook for an additional 2 minutes.
4. Heat 3 Tbsp. vegetable oil in a separate pan. Add the beaten eggs. Tilt the pan in order to spread the uncooked egg. When dry on top, flip the omelet over and cook for an additional minute.
Serve vermicelli with omelette on top.

Source: https://www.196flavors.com/united-arab-emirates-balaleet/

Anguilla

Pigeon Peas and Rice


-water
-juice of one lime
-1 C. rice
-1⁄4 tsp thyme
-1 Tbsp. butter
-1 dash hot pepper sauce
-6 oz. dried pigeon peas
-black pepper
-salt


1. Soak the peas overnight (alternately, you can boil them on the stove for about two hours). Drain and rinse the peas.
2. Add two cups of fresh water to the peas, then bring to a boil. Add the rice, lime juice, thyme, hot sauce and butter, then cover and reduce heat. Simmer until the liquid is absorbed (for about 20 minutes).
Add salt and pepper to taste.

*Some also will add corned beef or other meats to complement.

Source: https://www.food.com/recipe/pigeon-peas-and-rice-anguilla-467406#activity-feed

Chile

Pisco Sour

*a popular drink in Chile and Peru


-4 C. ice cubes
-1 C. pisco
-⅓ C. lemon juice
-⅓ C. white sugar
-1 egg white
-aromatic bitters


1. Place ice cubes, pisco, lemon juice, sugar, egg white, and bitters in the bowl of a blender. Blend on high speed until finely pureed. 

2. Pour into two glasses and garnish with an additional dash of bitters.

Mali

Poulet Yassa

*a Senegalese recipe, very popular throughout Western Africa 


-1/2 C. peanut oil (or vegetable oil)
-3 boneless, skinless chicken breasts, cut in half horizontally to make thin, even fillets
-4 large yellow onions, roughly chopped
-8 Tbsp. lemon juice
-8 Tbsp. cider vinegar
-1 bay leaf
-4 cloves garlic, minced
-2 Tbsp. Dijon or stone-ground mustard
-1 jalapeño pepper, seeded and finely chopped (optional)
-1/2 tsp. cayenne pepper
-1/2 tsp. black pepper
-1 tsp. salt
-2 Tbsp. peanut or vegetable oil


1. Combine all of the ingredients except for the last 2 Tbsp. of oil in a large ziploc bag and marinate in the refrigerator 8 hours, or overnight. When ready to cook, remove the chicken from the bag, but save the marinade.
2. Heat a large saute pan over medium-high heat and add 2 Tbsp. peanut or vegetable oil once hot. Sauté chicken for two minutes on each side. Remove, and set aside on a plate.
3. Use a slotted spoon to scoop the onions out of the marinade bag, add to the hot pan and cook for 5 minutes. Add the remaining marinade and bring to a boil. Cook at a boil for ten minutes.
4. Continue to cook the marinade until it becomes a sauce (about 20 minutes). Reduce heat to medium, then return the chicken and drippings to the sauce, cover and simmer until chicken is cooked through (about another 10-15 minutes). Serve with rice.

Source: https://thewanderlustkitchen.com/poulet-yassa-senegalese-chicken/

Afghanistan

Kabuli Pulao (Afghan Lamb Pilaf)


-200 ml vegetable oil, divided
-1 onion, chopped
-800g lamb leg or shoulder, on the bone, chopped into 6 cm pieces
-1 Tbsp crushed garlic
-2 Tbsp salt, divided
-2 litres water
-75 g white sugar  divided
-2 tsp garam masala, divided
-1½ tsp freshly ground cardamom, divided
-1 kg basmati rice, soaked in cold water for 4 hours or overnight
-250 g carrots, peeled and cut into batons
-75 g sultanas
-75 g mixed slivered almonds and pistachios, to garnish


1. Heat 50 ml of the oil in a large frying pan over medium-high heat and cook the onion for 6–8 minutes, or until golden. Add the lamb, garlic and 1 Tbsp of the salt and cook for 8–10 minutes, or until lamb is well browned on all sides. Add the water, reduce heat to low and cook, skimming surface occasionally, for 1½ hours, or until lamb is tender. Remove lamb from pan and set aside. Reserve the stock.

2. Place half of the sugar in a hot, dry saucepan over medium heat. Cook, shaking pan, for 5–6 minutes or until sugar has caramelised. Carefully add 250 ml of reserved stock, the remaining salt, 1 tsp of garam masala and a pinch of cardamom. Bring to a boil, then remove from heat and set aside.

3. Drain the soaked rice. Cook in a large saucepan of boiling water for 5 minutes, or until almost cooked. Drain and return to pan. Pour over the caramelised sugar mixture, add a pinch of garam masala and cardamom, and stir until rice is evenly coated.

4. Heat 1 Tbsp of the oil in a frying pan over medium-high heat. Add the carrot and remaining sugar and stir for 5 minutes, or until lightly caramelised and glossy. Add the sultanas and cook for another 1 minute. Remove from the heat and stir in another pinch of cardamom. Set aside.

5. Heat the remaining oil in a frying pan until smoking. Pour oil over the rice. Using the end of a large spoon, make holes all over rice to allow it to steam evenly. Top with spiced carrot and reserved lamb. Cover and seal pan with a tea towel, then a lid. Place over high heat and cook for 5 minutes, or until you hear a ticking sound. Reduce the heat to low and cook for another 10 minutes. Remove from the heat and leave covered for 10 minutes.

6. Remove lamb and spiced carrots, and mix rice well. To serve, cover base of a platter with a little rice, spoon over the lamb and then cover with remaining rice. Top with spiced carrot, then scatter with almonds and pistachios.

Source: https://www.sbs.com.au/food/recipes/afghan-lamb-pilaf-kabuli-pulao

Ecuador

Llapingachos (Stuffed Potato Patties)



-5 large Russet potatoes, about 3 lbs, peeled and cut in chunks
-2 Tbsp. sunflower or avocado oil
-½ C. finely chopped white onion
-2 tsp ground achiote
-1 C. grated quesillo or mozzarella cheese
-Salt to taste
-Salsa de Mani/Peanut sauce
-Tomato and onion curtido
-Avocado slices and lettuce leaves
-Fried eggs
-Grilled or fried chorizo or sausages
-Hot sauce/aji criollo sauce


1. Boil the potatoes until soft.
2. Heat the oil over medium high heat to make a refrito (a lightly fried sauce), add the onions and achiote, cook until the onions are soft, about 5 minutes.
3. Mash the potatoes, mix in the onion refrito and salt to taste. Cover the potato dough and let it sit at room temperature for about an hour.
4. Make small golf-ball size balls with the potato dough. Make a hole in the middle of each ball and fill with the grated or crumbled cheese. Shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour.
5. Cook the patties on a hot griddle until browned on each side, be careful when turning them as they will be very delicate.
6. Serve with a fried egg, peanut sauce, tomato and onion curtido, avocado slices and hot sauce.

Source: https://www.laylita.com/recipes/llapingachos-or-stuffed-potato-patties/

Netherlands

Poffertjes (Dutch Mini Pancakes)


-1 ½ C. milk, heated to about 105° F
-2 ¼ tsp instant yeast
-1 ¾ C. all-purpose flour
-2 Tbsp. granulated sugar
-Pinch of salt
-1 large egg
-Butter- melted for pan, softened for serving
-Confectioners' sugar


1. Add yeast to lukewarm milk; stir to combine. Allow to sit for about 10 minutes or until frothy.
2. Whisk together flour, sugar and salt in a large bowl. Add milk/yeast mixture and egg. Beat with electric mixer on high until smooth (or whisk vigorously), about 1 minute. Cover bowl with plastic wrap; let sit until bubbly and doubled in size, about 45 minutes.
3. Heat Poffertjes pan on medium heat until hot, 3 to 4 minutes. Brush cavities with melted butter. Add about 1 Tbsp. of batter to each of the cavities. When small bubbles start to appear and the top starts to look a bit dried out, quickly flip Poffertjes.
4. Allow Poffertjes to cook on other side until nicely browned, about 2 minutes. Remove from pan. Repeat with remaining batter.
5. Serve hot with a pat of butter and sprinkling of confectioners' sugar. Yield, about 60 Poffertjes.

Source: https://pudgefactor.com/poffertjes-dutch-mini-pancakes/

Egypt

Karakadey (Hisbiscus Tea)


-2 -3 C. dried hibiscus flowers (often called red sorrel or roselle)
-2 quarts cold water
-1 -2 C. sugar
-1 or 2 OF THE FOLLOWING OPTIONAL FLAVORINGS:
-sprig mint
-1⁄2 tsp vanilla extract
-1⁄2 tsp grated fresh ginger root
-1 tsp orange flower water
-1⁄2 C. lemon juice


1. Briefly rinse the dried flowers in cool water.
2. In a saucepan heat two quarts of cold water. As soon as the water begins to boil, add the dried hibiscus. Immediately remove from heat and let the flowers steep for ten minutes.
3. Pour the water from the pot into a pitcher using a cheesecloth-lined strainer to separate the flowers from the water. (Be sure not to pour any of the flower sediment into the pitcher.)
4. Stir in the sugar. Add any other flavorings (if desired).
5. Add ice and chill completely.

Source: https://www.food.com/recipe/hibiscus-tea-egypt-456615

New Zealand

Battered Fish and Chips


Fish:
-6 gurnard fillets (sub other white flesh fish fillets)
-1 cup self-raising flour, plus more for initial coating
-1/2 tsp salt
-1/2 C. water
-1/2 C. milk
-Canola oil for deep frying

Chips:
-8-10 large Agria potatoes (or any floury potato)
-3-4 Tbsp olive oil
-1 Tbsp chicken salt - DIY recipe here: (https://thewhoot.com/contributors/make-chicken-salt)


1. Preheat oven to 250c. 

2. Slice the potatoes lengthwise into 3-4 1cm thick slices. Then cut each slice into 2-3 1cm chips.
3. Bring a large pot of water to boil. Add the chips, and blanch for 3 minutes. Drain the water, then leave the chips to drain on a teatowel.
4. Lay chips in a single layer on a large roasting tray. Drizzle liberally with olive oil, then sprinkle with chicken salt. Toss to coat. Bake in the hot oven for 20-25 minutes, or until golden brown and crispy. Turn the chips twice during cooking.
5. Add at least 5cm of canola oil to a high-sided, heavy saucepan, and heat on the stovetop on a high heat.
6. Lightly dust the fish fillets in a little flour to coat. Add the 1 cup of flour and salt to a bowl. Mix the milk and water together, then gradually beat into the flour mixture. Keep adding in the water/milk mixture until the batter is about pikelet/pancake batter consistency.
7. Test how hot the oil is by carefully adding a drop of batter in. It should hit the oil and bubble instantly. If the oil begins to smoke, it's too hot, remove from the heat straight away.
8. Drag fillets through the batter to coat, then fry in the hot oil, 2-3 fillets at a time. Fry for around 2 minutes, then flip, and fry for another 2 minutes, or until golden and crispy.
9. Drain the fillets on each side on paper towels as you fry the rest. Pop them onto baking paper in a warming oven, if you have one. Serve with chips, tartar sauce, lemons, and tomato sauce/ketchup!

Source: https://www.kiwifamilies.co.nz/articles/battered-fish-chips-recipe/

Gaza Strip

Maqluba (Upside-Down Rice)


-500 g Basmati rice, rinsed and drained
-2 Tbsp olive oil
-500 g minced lamb (or chopped lamb, beef, chicken)
-1 tsp allspice
-Salt, 1/4 tsp, and to taste
-freshly ground black pepper
-800 ml chicken stock, heated up
-1 large onion, diced
-1 large eggplant, chopped
-1 courgette (zucchini), chopped
-1 red capsicum (bell pepper), chopped
-4 tomatoes, sliced in rings
-1 small cauliflower, cut into bite-sized pieces
-30 g pine nuts
-1 handful fresh parsley, chopped
-saucepan for the maqluba measuring 20 – 22cm, about 10cm high (8-9" x 4")

1. Preheat the oven to 180°C/350°F. Arrange the cauliflower pieces on a baking sheet and drizzle 1 Tbsp of olive oil all over. Sprinkle a ¼ tsp of salt and some freshly ground black pepper and roast for about 20 minutes, flipping halfway through the cooking time.

2. Heat the olive oil in a large frying pan over medium heat. Sauté the onions for about 3-4 minutes. Add meat, allspice, salt and pepper to taste. Stir and brown the meat all over and cook for 10 minutes. You want the final result to be a little on the dry side, but not too dry.

3. Grease bottom and sides of your saucepan. Then start with layering the bottom with the sliced tomatoes. You'll get 2 layers. Season with salt and pepper to taste. Add half the meat, season with a pinch of salt and some freshly ground black pepper. Then pack down with a potato masher. Add all the vegetables, season with salt and pepper and pack down.

4. Then top with half the rice, season with salt and pepper and flatten. Add remaining meat, season, and pack down. And finally, add the second half of the rice. Season with salt and pepper, and pack down.
Take a small saucer, place it face down on the rice (or use the back of a large spoon), and slowly pour all the stock in. This stops a gap/hole appearing in the rice as you're pouring the stock in. 

5. Place the pot on the stovetop, turn the heat on high for 3 minutes to bring to a simmer. Once simmering, cover, reduce heat, and cook for 45 minutes or until rice is done. Remove from heat, and do not remove cover for 10 minutes.

6. Uncover saucepan, take a large plate or serving platter, place it over the pot. Holding the plate tightly against the saucepan, turn over, give it a gentle shake, then slowly ease the saucepan off the plate. Top with the pine nuts and parsley. (Hopefully it will not collapse, but if it does, no big deal, spread it on the platter, top with pine nuts and parsley and serve.)

Source: https://www.linsfood.com/maqlooba-recipe-palestinian-rice/#recipe

Brazil

Feijoada (Black Bean Stew)


-1 lb. dry black beans
-4 Tbsp. extra virgin olive oil
-1 lb. pork shoulder, cut into chunks
-2 large onions, sliced
-1 head of garlic, peeled and chopped
-1 lb. carne seca or corned beef, cut into chunks
-1/2 lb. fresh sausages, such as chorizo or Italian sausage
-1 lb. smoked sausage, such as linguica or kielbasa
-1 smoked ham hock or shank
-3-4 bay leaves
-Water
-1 14.5 oz. can crushed tomatoes
-Salt


1. Soak beans in hot water while you prepare the rest of the stew.

2. Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. Remove from pot, set aside.

3. Add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes.

4. Add back the pork shoulder, and the other meats and add enough water to cover. Add the bay leaves, cover and bring to a simmer. Cook gently for 1 hour.

5. Drain the black beans and add to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half.

6. Add the tomatoes, stir well and add salt to taste. Simmer uncovered, until the meat begins to fall off the ham hock, probably 2-3 hours. Serve with white rice and hot sauce, and desired sides.

Source: https://www.simplyrecipes.com/recipes/feijoada_brazilian_black_bean_stew/

San Marino

Nidi di Rondine ("Swallow's Nest Pasta")




For the Béchamel sauce:

-2 Tbsp. all-purpose flour

-2 Tbsp. butter

-1 C. milk

-2 Tbsp. of grated Parmesan cheese, plus more for topping

For the pasta rolls:

-1 package of lasagna noodles

-3/4 lbs. prosciutto or ham, thinly sliced

-1 1/3 C. Fontina cheese, thinly sliced

-1 1/2 C. marinara sauce, divided



1. To make the Béchamel sauce: Whisk milk and flour in a sauce pan, then add butter and place the pan over medium-high heat. Whisk until the sauce thickens. Season with salt and the 2 Tbsp. parmesan cheese.

2. Cook lasagna noodles in salted boiling water. Once cooked, remove with a slotted spoon and place on towels to dry. Turn over to dry both sides.

3. Pre-heat oven to 375° F. Coat the bottom of a large baking dish with 1 cup of the marinara sauce.

4. To assemble each rose: spread a layer of béchamel on each lasagna piece, and place slices of prosciutto or ham, and fontina cheese. Roll each piece into a cylinder shape and place in the baking dish. Repeat process until the dish is full. If there is additional space left in your dish, use crumpled tin foil to fill the space and keep the roses upright.

5. Dollop the remaining marinara sauce onto the tops of the roses and sprinkle with parmesan cheese. Bake for 30 minutes or until the roses are golden brown.

Source: https://www.oattravel.com/community/the-inside-scoop/the-buzz/recipe-san-marinos-nidi-di-rondine

Switzerland

Potato Rösti


-4 large potatoes
-2 Tbsp lard or butter
-2 Tbsp vegetable oil
-salt, to taste


1. Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat. Cook for about 30 minutes or until tender. Drain them and set aside to cool for about 10 minutes. Peel the potatoes, then refrigerate them until chilled, for at least 1 hour. Lastly, grate them using the large holes on a cheese grater; reserve on the side.

2. Heat lard or butter, and oil, in a nonstick skillet over medium-low heat. When melted, add potatoes, sprinkle with salt, and mix well, coating the potatoes. Then, gently press the potatoes using a spatula, molding them to fit the skillet. Cook, occasionally shaking, until edges are golden brown and crisp, about 20 minutes.

3. When one side is done, cover the skillet with a large plate and invert the rösti over onto it, then slide it back into the skillet to cook the other side. Fry until golden brown, about 20 minutes. Lastly, transfer onto a cutting board, sprinkle with salt, and cut into wedges to serve.

Source: https://www.tasteatlas.com/rosti/recipe

Cayman Islands

 Toasted Coconut Mojito

-1.5 oz Toasted Coconut Rum
-10 sprigs of fresh mint
-1 oz fresh lime juice
-4 oz club soda

1. Lightly press on the mint leaves to release aromatics and add into rocks/lowball glass
2. Add rum, lime juice, and fill glass with ice
3. Stir well and top with club soda
4. Add mint sprig for garnish

Source: https://www.visitcaymanislands.com/en-us/culinary-capital/recipes#Toasted_Coconut_Mojito

Tuvalu

Coconut Curry Tuna


-1 lb. raw, white flesh fish, cut into steaks

-2 Tbsp. vegetable oil
-1 medium onion, peeled and roughly chopped
-1 Tbsp. freshly grated ginger root
-4 large cloves garlic, peeled and minced
-2 Scotch bonnet chili peppers, seeds left in, and roughly chopped (only 1 if you don’t like super spicy hot dishes, and leave the seeds out for even milder)
-1 Tbsp. curry powder
-12 oz. unsweetened coconut milk
-4 green onions
-6 oz. sugar snap pea pods (or any green vegetable of your choosing)
-Soy sauce, to taste
-Fresh cilantro or parsley, for garnish

1. In a large skillet or wok, heat vegetable oil over medium-high heat.
2. Sauté the onions for a few minutes, until fragrant and translucent. Add the pepper(s), curry powder, garlic, and reduce heat to medium. Cook until softened.
3. Stir in the coconut milk, then the green onions and peas. Add the tuna steaks, and soy sauce to taste. Cook until the tuna is nicely browned on the outside and as done in the center as you like it.
4.  Garnish with fresh parsley or cilantro, serve with rice if desired.

Source: https://ethnicfoodsrus.com/around-the-world-recipes/smallest-countries-worldwide-cuisines/tuvaluan-cuisine/

Turks & Caicos Islands

Johnny Cakes


-3 C. all-purpose flour, divided, plus more for the surface

-2 to 4 Tbsp. granulated sugar

-1 Tbsp. baking powder

-1 tsp salt

-2 1/2 Tbsp. unsalted butter, at room temperature

-1 1/2 C. vegetable oil, for frying



1. In a large bowl, mix the flour, sugar, baking powder, and salt. Work in the butter with your fingertips.

2. Add 1 cup of water to the flour mixture and mix with a wooden spoon until smooth.

3. On a lightly floured surface, turn out the dough and knead with your hands, sprinkling the surface with more flour as needed, until smooth and elastic. Place the dough in a clean bowl and cover with a towel. Let rest for at least 30 minutes.

4. After dough has rested, in a large skillet over medium heat, heat the oil. 

5. Form small balls of dough with your hands. On a lightly floured surface, roll out the dough into circles with a rolling pin or the palm of your hand. Be sure to not make them too thin.

6. Pierce each piece of dough with a fork or sharp knife several times and then drop in the hot oil. Fry until golden brown. 

7. Let drain on napkins or paper towels.

Source: https://food52.com/recipes/24769-the-islands-johnny-cake

Vanuatu

 

Sweet Potato Simboro

-cabbage/spinach/chard leaves, cleaned, stems removed

-2.5 C. sweet potatoes, peeled and finely grated (sub other starch)

-1 tsp. salt

-1/2 tsp. pepper

-14 oz. coconut milk

1. Place grated sweet potatoes into a large bowl. Mix well with salt and pepper.

2. Spoon the sweet potatoes into the leaves, then wrap (or roll) them into little bundles. 

3. Lay the bundles tightly in a medium pot. Pour the coconut milk over the bundles, cover and simmer very gently until done (about 20-30 minutes to cook the sweet potato).

Source: http://globaltableadventure.com/recipe/recipe-simboro/