Jamaica

Mango Peppercorn Goat Cheese Bruschetta
-1 French baguette
-4 oz. goat cheese, softened
-1 mango, peeled, seeded and diced
-1 tsp. salt
-1/2 C. olive oil
-2 tsp. fresh parsley, chopped
-1/2 tsp. black pepper

1) Preheat oven to 325 degrees F.
2) Cut off ends of baguette and discard. Cut remaining baguette into 18 slices, each about 1/2-inch thick. Arrange baguette slices in a single layer on a baking sheet and lightly brush with olive oil.
3) Broil in the preheated oven 1 to 2 minutes per side, until lightly toasted and golden. Remove from heat. 

4) While toast is still warm, spread a generous amount of goat cheese on one side of each toast.
5) In a medium bowl combine the mango, 3 Tbsp. olive oil, salt, parsley and black pepper. Top each bread slice with equal amounts of the mango mixture and serve.

*Can sub cream cheese for goat cheese.



Source: http://jamaicans.com/mango-peppercorn-goat-cheese-bruschetta/#ixzz4iBKtVhWq

US Virgin Islands

Wet Jerk Rub (Marinade for Chicken, Beef, Fish, Pork...)
-1/2 C. fresh thyme leaves
-2 bunches (about 15) green onions, finely chopped
-1/4 C. ginger root, finely diced
-3 Scotch bonnet peppers, stemmed and finely chopped
-1/4 C. peanut oil
-5 garlic cloves, chopped
-3 freshly ground bay leaves
-2 tsp freshly ground allspice
-1 tsp freshly grated nutmeg
-1 Tbsp. freshly ground pepper
-1 Tbsp. freshly ground coriander
-1 tsp freshly ground cinnamon
-2 tsp salt
-Juice of 1 lime

1) Combine all the ingredients into a thick, chunky paste, using a mortar and pestle OR a food processor. The mixture will keep in a tightly sealed container in the refrigerator for several months.

Source: http://www.foodwine.com/destinations/caribbean/jerkrub.html

Tunisia

Tajin Sibnekh (Tunisian Chicken and Eggs)
(like a quiche or frittata!)

-1/3 C. vegetable oil
-2 potatoes, peeled and cubed
-8 oz. diced chicken breast meat
-1 large onion, diced
-1 Tbsp. harissa
-1 1/2 tsp. ras el hanout (A Moroccan/N. African spice mix)
-1/2 C. water
-1 1/2 Tbsp. tomato sauce
-1 Tbsp. butter
-1 bunch fresh spinach, washed and chopped
-8 eggs
-1 C. frozen peas
-1/3 C. Parmesan cheese
-1 pinch salt and pepper, or to taste

1) Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
2) Heat the oil in a large skillet over med-high heat. Fry the potatoes in the oil until golden brown and tender, about 7 minutes. Remove with a slotted spoon, and drain on a paper towel-lined plate. 

3) Stir the chicken into the remaining oil, and cook until white on the outside, but still pink on the inside, about 2 minutes. Add the onion, and continue cooking until the onion has softened and turned translucent, about 5 minutes. Stir in the harissa, ras el hanout, water, tomato sauce, and butter. Bring to a simmer, then stir in the spinach until wilted. Remove from the heat, and set aside.

4) Beat the eggs in a large mixing bowl until smooth. Stir in the peas, Parmesan cheese, and fried potatoes. Stir in the chicken mixture a spoonful at a time, season to taste with salt and pepper, then pour into the prepared baking dish.
5) Bake in preheated oven until the mixture is firm and golden brown, 15 to 20 minutes. Allow to cool slightly, then cut into 12 squares, and serve warm.

Source: http://allrecipes.com/recipe/162192/tajin-sibnekh-tunisian-chicken-and-eggs/

Monaco

Frutti di Mare
(Seafood Linguine)

-1 lb. linguine
-1 lb. mussels, cleaned & de-bearded
-1 lb. shrimp, peeled & deveined (leave tails on)
-1/2 lb. sea scallops
-1 lb. clams
-1 can (14.5 oz.) whole tomatoes (with juice)
-6 cloves garlic, minced
-1 Tbsp. fresh parsley, chopped
-1 Tbsp. fresh basil, chopped
-3/4 C. white wine
-3 Tbsp. butter
-2 Tbsp. olive oil
-Salt and black pepper to taste
-Additional fresh-chopped parsley for garnish

1) Bring a large pot of lightly-salted water to a boil; add linguine pasta and cook according to package directions or until al dente. Reserve one cup of pasta water for later use. Drain pasta and set aside. 

2) Heat one tablespoon of butter and olive oil in a deep skillet over medium heat. Add three minced garlic cloves; sauté for about one minute, stirring. 

3) Increase heat to medium-high; add the mussels and clams. Add wine and parsley; cover and allow to steam until shells open. Shake skillet carefully on occasion. If liquid dissipates too rapidly, add more wine if necessary.
4) In another skillet, heat one tablespoon of butter and olive oil over medium heat. Add two minced garlic cloves, shrimp and scallops; cook until shrimp is pink. Transfer shrimp and scallops to a serving bowl. 

5) Discard all but one tablespoon of cooking liquid; return skillet to heat. Add whole tomatoes with juice; crush with a spoon and season with salt and black pepper to taste. Add the fresh-chopped basil and one minced garlic clove; cook over medium heat, stirring occasionally. 

6) Add remaining butter and reserved pasta water; cook and stir until sauce reaches desired consistency, about five minutes.
7) Combine sauce and cooked linguine in a large serving bowl. Add seafood and toss gently. Garnish with fresh-chopped parsley. Serve.

Source: http://shenanchie.tripod.com/FoodFare/fruttimare.htm

Burkina Faso

Bissap (a hibiscus flower drink)

-2 quarts water

-2 C. dried hibiscus flowers
-1 1⁄2 C. sugar (more or less to taste)
-1 sprig mint
-1 tsp orange flower water

1) Briefly rinse the dried flowers in cool water.
2) In a saucepan heat the cold water. As soon as the water begins to boil, add the dried hibiscus leaves. Immediately remove from heat and let the flowers steep for ten minutes. 

3) Pour the water from the pot into a pitcher using a strainer to separate the flowers from the water.
4) Stir in the sugar. Add mint and orange water. Add ice and chill completely. May be served over ice.

Source: http://www.food.com/recipe/jus-de-bissap-hibiscus-tea-457270

Ethiopia

Doro Wat
-3kg onions, finely diced
-1 large chicken, preferably free-range, trimmed and cut into serving pieces
-100 ml white vinegar
-1 lemon, juiced
-100 ml olive oil
-3 Tbsp niter kibbe, or regular butter
-6 Tbsp berbere  (Ethiopian spice blend)
-12 eggs, hard-boiled

Mixed spices:
2 Tbsp cardamom seeds
2 Tbsp nigella seeds
2 Tbsp ajowan or fennel seeds
1 Tbsp dried African basil (optional)
2 tsp black peppercorns
2 Tbsp salt


1) Place the onion in a large, heavy-based pot, cover with a lid and cook over low–medium heat, stirring occasionally. Do not add any oil or liquid. Cook for about 1 hour, until the onion has reduced.
2) While the onion is cooking, mix the vinegar and lemon juice together and place the chicken pieces in the liquid for 10–15 minutes, then drain.
3) Combine the ingredients for the mixed spices in a mortar and grind to a powder.
4) When the onion has reduced, add the olive oil, niter kibbeh and berbere and stir well. Add the chicken. Bring the mixture to the boil, then reduce the heat to a simmer. Stir the spices into the stew and add extra salt if needed. Simmer until the chicken is cooked through, making sure the onion does not stick to the bottom of the pot. Spoon out some of the excess oil that settles on top.
5) Cut vertical grooves into the hard-boiled eggs to ensure the flavour seeps in. When the stew is cooked, add the eggs and turn off the heat. The doro wat can be served immediately with injera but is even better the following day when the spices have worked their magic.

Doro wat is traditionally served with injera, a 'spongy' flat bread made from teff flour.

Source: http://www.sbs.com.au/food/recipes/ethiopian-red-chicken-stew-doro-wat

Timor Leste

East Timorese Lamb and Tamarind Stew
-200g tamarind concentrate
-1kg lamb shoulder, cut into 3cm cubes, seasoned with salt and pepper
-80ml olive oil
-2 onions, thinly sliced
-4 garlic cloves, crushed
-5cm piece ginger, finely chopped
-4 lemongrass stalks, thinly sliced
-2 x 4cm pieces turmeric, finely chopped
-8 long red chilies, thinly sliced
-1 cup chopped mint
-steamed rice

1) Soak tamarind concentrate in 1 litre of warm water.
2) Heat oil in a large saucepan over high heat. Working in 3 batches, cook meat, turning, for 4 minutes or until browned. Remove with a slotted spoon and set aside. Reduce heat to medium, add onion and stir for 3 minutes or until soft. Add garlic, ginger, lemongrass, turmeric and chilies, and cook for 2 minutes.
3) Return meat to pan and cook for 2 minutes to coat. Strain tamarind, add tamarind water to meat and bring to a boil.

4) Reduce heat to low, cover and simmer for 2 hours or until lamb is tender. 5) Remove lid, increase heat to medium and cook for 10 minutes to reduce liquid by one-quarter. Season, stir in mint and serve with steamed rice.

**Original recipe calls for optional calves liver and tripe. See link.

Source: http://www.sbs.com.au/food/recipes/east-timorese-lamb-and-tamarind-stew

Barbados

Breadfruit Cou-Cou

(*Note- this is often made with cornmeal and okra. The recipe below is a variation.)

-1 large breadfruit (Peeled and cut into 8 segments)
-1 onion (sliced)
-handful of thyme springs
-1/2 stick of butter (4 Tbsp)
-1 Tbsp. salt
-Water to cover the breadfruit in the pot

1) Place the breadfruit in a large pot and cover with water. Add salt, onion, and thyme. Boil until the breadfruit is soft, around 20-30 minutes. 

2) Save a cup of the breadfruit water and take out the thyme springs. Place breadfruit in a large mixing bowl and and mash. Add butter, salt and pepper, and 1/2-1 cup of reserved liquid until it is a creamy consistency. 

3) Remove thyme leaves from sprigs and add to the mixture. Serve hot with a dollop of butter on top

Source: http://loopbarbados.com/loop-blog/cooking-bajan-style-breadfruit-cou-cou

Luxembourg

Bouneschlupp
(Green bean soup)

-2 C. green beans (or wax beans), sliced
-1 C. diced potato
-1 C. diced onion
-water, to cover
-4 slices bacon
-1⁄2 pint cream (or sour cream)
-mettwurscht sausage (optional)
-salt & pepper

1) Put beans, potatoes, and onion into a soup pot. Cover with water and boil until soft.
2) Fry 4 slices of bacon, add bacon bits and fat to soup.
3) Add about ½ pint of cream and simmer. Add the sausage if using. Season with salt and pepper to taste.

Source: http://www.food.com/recipe/green-bean-soup-bouneschlupp-426218

French Guiana

Coconut Ice Cream
(coconut ice cream is a popular dessert in the country. The recipe below uses canned coconut cream, but there are other recipes online that use fresh grated coconut.)


-1 C. milk
-1 (14 oz.) can cream of coconut
-1 1/2 C. heavy cream
-1 1/2 C. sweetened flaked coconut (optional)


1) Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
2) Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

Source: http://allrecipes.com/recipe/coconut-ice-cream/

Greenland

Baked Cod in Potato and Leek Soup

-4 cod fillets
-butter
-Salt and pepper to taste
-400g potatoes, peeled and cubed
-2 leeks, sliced (white parts) and rinsed
-3 shallots, thinly sliced
-8 C. chicken broth
-1 bay leaf

-1 C. cream
-1/2 bunch chives
-1 C. grapeseed oil
-croutons



1) Place cod fillets in a greased ovenproof dish. Season with salt and pepper and place a small dollop of butter on top of each fillet. Bake at 160 ° C for approx. 10 minutes.
2) Sauté the shallots in a little oil until transparent. Add leeks and potatoes, and sauté lightly. Add the chicken broth and bay leaves.
Simmer until potatoes are tender, about 20 min.
3) Remove bay leaves and blend the soup. Add cream and season with salt and pepper.
4) Blanch the chives in boiling water Mix the chives with the oil.
5) Cut the bread into cubes and toast in the oven until crisp.
6) To serve, place the cod in a shallow dish, and pour the soup over it.  Add chives and croutons on top .

Source: http://atasteofgreenland.com/blog/baked-cod-in-potato-leak-soup/

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