Israel

Middle Eastern Rice w/ Black Beans & Chick Peas

-1 Tbsp olive oil
-1 clove garlic, minced
-1 C. uncooked basmati rice
-2 tsp gr. cumin
-2 tsp gr. coriander
-1 tsp gr. turmeric
-1 tsp gr. cayenne pepper
-1 qt chicken stock
-1.5 lbs. gr. turkey
-2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
-2 (15 ounce) cans black beans, drained and rinsed
-1 bunch chopped fresh cilantro (optional)
-1 bunch chopped fresh parsley (optional)
-1/4 C. pine nuts (optional)
-salt to taste
-gr. black pepper to taste

1) Heat olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
2) Place turkey in a skillet over medium heat, and cook until evenly browned.
3) Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.


Source: http://allrecipes.com/recipe/Middle-Eastern-Rice-with-Black-Beans-and-Chickpeas/Detail.aspx?prop31=4

Mauritius

Mauritian Curried Beef

-1lb onions, chopped
-1 Tbsp fresh ginger, chopped
-1 Tbsp fresh garlic, chopped
-2 oz. canola oil (or Ghee- not dairy free)
-1 Tbsp cumin seeds (gr. cumin is an even substitute)
-2 bay leaves
-1 Tbsp salt
-1/2 tsp chili powder
-1 Tbsp gr. coriander
-2 tsp garam masala
-1/2 tsp gr. turmeric
-1 lb. lean beef, cubed
-14oz can chopped/diced tomatoes
-2 Tbsp fresh cilantro, chopped
 
 
1) Place the onion, garlic and ginger in a blender or food processor and process until smooth. Set aside.
2) Heat the oil in a large saucepan until very hot. Add the cumin seeds and bay leaves. When the seeds start to pop, add the onion paste and stir fry until golden brown. 
3) Add the salt, chili, coriander, garam masala and turmeric and stir until well blended.
4) Add the beef to the pan and fry, stirring to coat well, for 4-5 minutes. 
5) Add 4 Tbsp. water and mix well. Reduce the heat, cover and simmer for 30 minutes, stirring from time to time, until all the liquid is absorbed.
6) Add the chopped tomatoes and about 8 oz. of water and continue to simmer, covered, for a further 60 minutes, stirring from time to time and adding  more water as necessary to achieve a thickish sauce.  
7) Serve with boiled rice and satini* - Satini is chutney. You can find recipes online or many grocery stores carry prepared chutney.


Source: http://www.recipes4us.co.uk/Beef%20and%20veal/Mauritian%20Curried%20Beef%20%20%20%20HT%20%20MC%20%20Mauritian%20%20120mins.htm

Uganda

Ugali (this is a starchy filler, a very common concept throughout Africa. next time you eat sautee'd leafy greens or meat with sauce, consider making Ugali to scoop it up with, just for a taste of Africa!)

-1 C. water
-1 tsp. salt
-1 C. milk
-1 C. white cornmeal

1) Boil the water with the salt in a saucepan.
2) In a separate bowl, stir the milk into the white cornmeal. Keep stirring until it is smooth.
3) Then slowly pour the cornmeal mixture into the boiling salted water. Stir this mixture constantly for a couple of minutes until it starts to thicken. Turn the heat on the stove to low and continue to cook the ugali for about 10 - 15 minutes, stirring every couple of minutes.
4) Keep cooking and stirring until the ugali is very stiff and thick and pulls away from the sides of the saucepan.


Source: http://recipes.wikia.com/wiki/Ugali

Réunion

Spring Rolls

(makes 20 rolls, serves 5)

-1 lb. pork loin
-1 large onion
-2 chicken drumsticks
-8 oz. carrots, peeled and shredded
-8 oz. bean sprouts, peeled and shredded
-2 eggs
-Black mushrooms
-Vermicelli
-20 spring roll wrappers
-1/4 tsp vetsin (this is MSG. apparently SALT is a fine substitute, which I will be trying)
-Salt, pepper, vinegar and oil
-a pinch of sugar
-sweet and sour sauce/sweet chili sauce


1) Soak the mushrooms and vermicelli in warm water. Meanwhile, peel and shred carrots and onion.  Next, chop the mushrooms and vermicelli. Bone and mince both the chicken and the pork loin.
2) In a large bowl, mix all the ingredients together and add the eggs to bind the mixture. Season with salt and pepper to taste.
3) Soak the sheets of the rice paper in sugar water and leave them to soften for a few minutes. Carefully, remove them from water and place them on a tea towel. Now, turn both the sheets over and let them dry the other side.
4) Next, place the filling over each square. Roll the corner over the filling and continue rolling to the opposite corner. When you reach half-way, tuck the edges in.
5) Fry the spring rolls until golden brown and cooked through, about 4 minutes. Adjust the heat as necessary. Remove with a slotted spoon and drain them on kitchen paper. Serve them at once, hot and crispy, with the sweet and sour sauce for dipping.


Source: http://reunion.runweb.com/cuisine/lang-EN-idgrp-2-id-30-3V-recette,Spring-Rolls.html

Andorra

Pa Amb Tomaquet (Catalan Bruschetta)

-4 slices thick good crusty Italian bread or 4 slices French bread
-1 tomato, halved
-1 clove garlic, halved
-olive oil to taste
-sea salt

1) Grill or toast bread slices.
2} Rub grilled bread with garlic halves, then rub tomato halves into bread; 'really mash them on there- the idea here is to soak the bread tops with the tomato juices'. Discard tomatoes.
3) Drizzle bread with good olive oil to taste, then sprinkle with some sea salt. Serve hot.


Source: http://low-cholesterol.food.com/recipe/pa-amb-tomaquet-tomato-toast-85349