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