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/

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/

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

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

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/

Guyana

Guyanese Cook Up Rice

-1/4 scotch bonnet chile pepper, chopped (amount to taste) (*use gloves!)
-3 lbs. chicken pieces, skinless (and/or beef), cut into large chunks
-1 Tbsp olive oil
-1 onion, finely chopped
-3 cloves garlic, minced
-2 C. uncooked long-grain white rice
-4 C. chicken broth
-1 (14 oz.) can coconut milk
-4 sprigs thyme, chopped
-1 (15 ounce) can black-eyed peas, rinsed and drained (other beans ok)
-4 green onions, coarsely chopped
-1/2 head cabbage, cored and cut into large chunks (optional)
-2 Tbsp butter
-salt and pepper to taste


1) Heat the olive oil in a large skillet or Dutch oven over medium heat, brown chicken pieces well on all sides, about 15 minutes. 
2) Stir in chopped chile, onion, and garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. 
3) Add the rice, and stir to coat with oil. Let the rice fry until it turns slightly opaque but doesn't brown. 
4) Pour in the chicken stock, bring to a boil over medium heat, and reduce heat to a simmer. Let the mixture simmer for about 5 minutes, and stir in the coconut milk, thyme, black-eyed peas, and green onions until well combined. Lay the cabbage chunks on top of the mixture. Cover, and simmer until the rice and cabbage are tender, about 20 minutes. Check occasionally to see if the mixture is getting too dry on the bottom, and add a small amount of water if needed to prevent burning. 
5) Before serving, stir in butter, and season to taste with salt and pepper.

Source: http://allrecipes.com/recipe/guyanese-cookup-rice/

Bangladesh

Tandoori Chicken

Marinade:
-3/4 C. fat-free Greek yogurt
-2 Tbsp. chopped peeled fresh ginger
-1 Tbsp. paprika
-1 Tbsp. fresh lime juice
-1 tsp. chili powder
-3/4 tsp. salt
-1/2 tsp. ground turmeric
-1/2 tsp. ground cumin
-1/8 tsp. ground red pepper
-3 garlic cloves, chopped
-4 (12-ounce) bone-in chicken leg-thigh quarters, skinned

Raita:
-3/4 C. fat-free Greek yogurt
-3/4 C. chopped seeded cucumber
-2 Tbsp. chopped fresh mint
-1/2 tsp. ground cumin
-1/4 tsp. salt
-Cooking spray


1) To prepare the marinade, combine first 10 ingredients in a blender; process until smooth. Pour into a large zip-top plastic bag. Add chicken; turn to coat. Marinate chicken in refrigerator for at least 4 hours or overnight.
2) To prepare the raita, combine 3/4 cup yogurt and remaining ingredients except cooking spray in a small bowl; cover and refrigerate.
3) Remove chicken from refrigerator, and let stand at room temperature for 45 minutes.
4) Prepare the grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.
5) Remove the chicken from marinade, and discard the remaining marinade. Place the chicken on unheated part of grill rack coated with cooking spray. Close lid, and grill for 90 minutes or until a thermometer inserted into meaty part of thigh registers 165°, turning chicken every 20 minutes. (Note: when we cooked it, it only took 45 - 1 hr to cook through, so check frequently after the first couple turns.) Serve with Raita, and rice/vegetables if desired.


Source: http://www.myrecipes.com/recipe/tandoori-grilled-chicken-mint-raita-50400000121353/

Zimbabwe

Huku ne Dovi (Peanut Butter Stew)

-2 med. onions, finely chopped
-2 Tbsp. butter
-2 cloves garlic, crushed
-1 tsp. salt
-1/2 tsp. pepper
-1/2 tsp. cayenne pepper
-2 green bell peppers, chopped
-1 chicken, cut into pieces (may use skinless, boneless chicken if preferred)
-3 to 4 tomatoes
-6 Tbsp. creamy peanut butter, divided
-1/2 lb. fresh spinach, or 1 package frozen spinach

1) Cook onions with butter in a big stew pot until browned.
2) Add garlic, salt, and seasonings. Stir, adding green peppers and chicken.
3) Once the chicken is browned, add the tomatoes and mash them with a fork.
4) Add 2 C. water and simmer for 5 to 10 minutes. Add half the peanut butter to the pot, lower heat, and continue to simmer.
5) In a separate pan, cook the spinach. If using fresh spinach, wash the leaves, add about 2 Tbsp. water to a saucepan with the spinach and heat over med-low until spinach leaves are limp and tender. If using frozen spinach, cook according to package directions.
6) Add the rest of the peanut butter to the spinach and heat for 5 minutes.
7) Serve the stew and the greens together. (this is also sometimes served with Sadza, a cornmeal mush.)

Serves 6 to 8.


Source: http://www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/Zimbabwe.html#b

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

Albania

Qofte te ferguara (Fried Meatballs)

-1 lb. ground meat (lamb, beef or chicken- lamb is very traditional)
-1 slice stale bread, broken up
-2 Tbsp Feta cheese, crumbled
-1 onion, finely grated
-salt & pepper
-crushed dried mint leaves
-½ C. flour
-1 C. oil (olive oil recommended)


1) Soak bread in water until very soft. Squeeze hard to drain.
2) Combine meat, bread, feta cheese, onion, salt, pepper, bread crumbs and mint to taste.
3) Knead mixture well and form into 1/2-inch thick balls.
4) Put the flour on a large plate and roll the balls in the flour. Fry in olive oil heated to 350 and 365 degrees. Drain and serve alongside fried potatoes or rice.


Source: http://www.gourmed.com/recipes/Meat-Fried-Meatballs-(Qofte-te-ferguara)-18306.htm

Philippines

Chicken/Pork Adobo 

-1 whole chicken, cut in serving pieces
-several cloves garlic (to taste), minced
-pepper to taste
-vinegar
-soy sauce
-3-5 bay leaves

1) Brown the meat in a large skillet.
2) Add minced garlic and pepper to taste.
3) Add vinegar and soy sauce: 1 part vinegar, 3 parts soy
sauce....enough to make a sauce. Throw in 3-5 bay leaves.
4) Cook until chicken is done. Serve with rice, and/or sauteed baby
bok choy with garlic and salt to taste.

Cote d'Ivoire

Poulet kedjenou

Preparation: 15 min
Cuisson : 30-40 mn Cooking time: 30-40 minutes


Ingrédients (pour 3-4 personnes) : Ingredients (for 3-4 people):
- 1 poulet entier - 1 whole chicken
- grosse aubergine - Large eggplant (optional)
- 1/2 courgette - 1 / 2 zucchini (optional)
- 3-4 tomates (facultatif car un peu plus long) - 3-4 tomatoes or 1 can of tomatoes
- 1 grosse boîte de tomates pelées - 1 cabbage
- 2 gousses d'ail - 2 cloves garlic
- 1 très gros oignon - 1 very large onion
- laurier (5-7 feuilles) – Herbs such as Laurel (5-7 sheets/optional)
- thym (attention à ne pas mettre de branchettes, désagréable !) - Thyme
- gimgembre (ingrédient très très important) - Ginger
- sel, poivre - Salt and pepper


- 2 cups stock (made with maggi known in Liberia as “Chicki soup)


Préparation : Preparation:


Beurrer jusqu'à mi-hauteur le fond d'une cocotte. Butter halfway up the bottom of a casserole.
Couper le poulet en morceaux (pilon, haut de cuisse, etc) et mettre dans une cocotte. Cut the chicken into
pieces (drumsticks, thighs, etc.) and place in a casserole.


Ebouillanter les tomates pour les &plucher, les couper en morceaux, couper (et éplucher ou non) les autres
légumes, tout ajouter dans la cocotte. Blanch the tomatoes for & Pluche, cut into pieces, cut (and peel or
not) other vegetables, all add to the casserole.


Hacher l'ail, ajouter. Chop garlic, add.
Ajouter les épices. Add spices.
Bien remuer, mettre sur feu moyen, remuer toutes les 5-10 mn. Stir well, place on medium heat, stirring
every 5-10 minutes.


En cours de cuisson, rajouter, au goût, du gingembre (normalement on en met beaucoup, c'est épicé) ainsi
que thym sel et poivre. During cooking, add to taste, ginger (normally we put many it spicy) and thyme salt
and pepper.



Serve with rice, Attieke (or couscous), or Fufu/Foutou (find recipes online)

Nigeria

Suya  (African kebabs)

-3 tsp roasted peanuts (I also have seen a few recipes that use
crunchy peanut butter instead. Changes the recipe, but still good.)
-2 tsp cayenne flakes
-1 tsp paprika
-1 tsp salt
-1/2 tsp ground ginger
-1/2 tsp garlic powder
-1/2 tsp onion powder
-1 or 2 pounds of meat (beef, chicken, etc.), cut into bite-size pieces
-1 onion peeled and cut into chunks
-1 tomato cut into chunks
-1 green or red bell pepper, cleaned and cut into chunks (optional)

1)  Make the ground peanut powder: Remove shells and skins from
roasted peanuts, if necessary. Grind the peanuts into a fine powder
(briefly pound them in a mortar and pestle; crush them with a rolling
pin; or use a food processor). Be careful not to grind them into a
paste. If the peanut powder is oily, wrap it in absorbent paper (paper
towel) and squeeze for a minute or two.
2) Stir the spices into the powder, mixing well. For really spicy hot
suya, use more cayenne pepper; for a milder dish, substitute paprika
for some (or all) of the cayenne pepper. Divide the peanut-spice mix
into two parts, putting half in one bowl and half in another. Set one
bowl aside.
3) Dip and roll the meat in the other bowl of the peanut-spice mix,
making sure the meat is completely coated. Allow meat to marinate for
thirty minutes or more. (Get the outdoor grill going or preheat the
oven while you are waiting.)
4) Place the meat on skewers (alternating with the onion, tomato and
sweet pepper, if desired).
5) Broil in a hot oven, or grill over hot coals, until meat is done.
Serve remaining spice mix with meat. (Can accompany with rice, salad,
or plantains)


Source: http://www.nairaland.com/nigeria/topic-25475.0.html

Trinidad and Tobago

Trinidad Stewed Chicken

-1 (4 pound) whole chicken, cut into pieces
-3 Tbs finely chopped green onion
-3 Tbs chopped fresh cilantro
-1 tsp minced garlic
-1 tsp chopped onion
-1 tsp salt
-1/2 tsp ground black pepper
-1 Tbs vegetable oil
-1/4 C brown sugar
-1 C water
-1/2 C canned coconut milk (OR use chx broth for a lowfat, still
delicious version)
-1 tsp red pepper flakes (optional)
-2 Tbs ketchup
-1 Tbs butter

1) Put the green onions, garlic, onion, salt, pepper, and a little
water or vinegar in a blender/food processor, to achieve a paste-like
consistency. (may add hot peppers if desired)
2) Rub mixture on chicken, and marinate at LEAST 30 minutes--
preferably overnight!
3) Heat the vegetable oil in a deep pot over medium heat. Stir in the
sugar, and cook until the sugar has melted into a nice golden brown
syrup. Add the chicken pieces, and brown quickly while turning
continuously. Cover the pot, and let it cook for 2 minutes.
4) Pour in 1 cup of water, coconut milk (or chx broth) and pepper
flakes. Replace the lid, and cook over medium heat for 10 minutes.
5) Stir in the ketchup and butter. Continue cooking until chicken is
fork tender, 20 to 30 minutes. Taste and season with additional salt
and pepper if needed. Serve chicken with the sauce in the pot as a
gravy. Serve with rice.

Liechtenstein

Wiener Schnitzel (Viennese Cutlet)

-4 veal cutlets (traditional) pounded to 1/4 inch thickness (about 5
oz. each) (you may use chicken or pork, as well)
-1/4 c. flour (all purpose or brown rice)
-1/4 tsp. salt
-1/2 c. bread crumbs
-2 eggs
-Oil or lard for frying (lard is traditional)

***NOTES: To pound meat thin you may want to place the cutlet between
sheets of plastic wrap for easier washing up. Use a heavy,
flat-surface pan to pound if you don’t have a meat mallet.
Pound the meat evenly to 1/4 inch thickness for best results.
Do not press the bread crumbs into the meat. The crust should not
adhere completely, but form a loose shell around the schnitzel.
Make sure the breaded meat “swims” in fat. Contrary to instinct, the
breading will take on less oil than if the meat is sticking to the
pan. Also, the breadcrumb topping has a chance to puff up a little,
and your clean up is easier!

1) Set up 3 shallow dishes. Place the flour and 1/2 teaspoon salt in
one and breadcrumbs in another. Beat eggs well and place in the third
dish.
2) Heat at least 1/4 inch of oil in the pan to 350°F.
3) Working one at a time, dredge cutlets first in flour until the
surface is completely dry. Dip in egg to coat, allow the excess to
drip off for a few seconds and then roll quickly in the breadcrumbs
until coated. Do not press breadcrumbs into the meat. Place meat
immediately in the pan with the hot oil. Do not crowd the pan. Cook
the schnitzel in batches, if necessary.
4) Fry the schnitzel for 3-4 minutes on one side. You may want to
swish them around a little with your fork to make sure they are not
sticking to the pan. Turn them over once and fry until both sides are
golden brown. Remove from pan, allow the oil to drain off, place on a
plate with lemon slices and potato salad or green salad and serve.

Also good with Wiener Schnitzel: cucumber salad and french fries.

Mayotte

Mayotte Pilaou

-500g chicken pieces
-500g rice
-3 onions, finely minced
-4 garlic cloves, crushed
-60g butter
-1 tbsp tomato paste
-1/2 tsp cumin
-1/2 tsp coriander
-1/2 tsp cinnamon
-1/4 tsp cloves
-salt and black pepper to taste

1) Mash the spices with the garlic in a pestle and mortar.
2) Melt the butter in a pan and fry the chicken until golden then
remove from the pan and set aside.
3) Add the rice and onions to the pan and stir until all the rice
grains are coated.
4) Add all the ingredients (including spice paste and chicken), cover
with boiling water and allow to simmer until the rice is cooked (about
25 minutes), topping-up the water as necessary.

Serve with a side salad of vinegared shredded carrots, onion and papaya.

United Arab Emirates

Chicken Biryani

-4 Tbs butter
-1 large onion, chopped
-salt and black pepper to taste
-large pinch of saffron threads
-10 whole cardamom pods, preferably 5 white or green and 5 black
-5 whole cloves
-1 cinnamon stick
-1 Tbs peeled and minced or grated fresh ginger
-1.5 C basmati rice
-3 C chicken stock
-1 chicken, 3-4 lbs, cut into serving pieces, OR 2.5-3 lbs. chicken
parts, trimmed of excess fat
-1/4 C slivered blanced almonds, optional

1) Put 2 Tbs butter in a deep skillet/flameproof casserole/wide
saucepan with lid. turn to med-high and wait a minute. add onion, some
salt and pepper, and cook, stirring occasionally until soft (not
browned!), 5-10 min.. Add the spices and cook, stirring for another
minute.
2) Add rice and cook, stirring occasionally, until glossy and well
combined, 2 or 3 minutes. Add stock, chicken, and more salt & pepper.
bring to boil, cover and simmer UNDISTURBED (no peeking!!) for 25
minutes.
3) NOW check it, and when chicken and rice are both tender and liquid
has been absorbed, turn heat off and replace lid. (if either chicken or
rice is not done, add no more than 1/2 C boiling water and re-cover
with heat still on until done)
4) Melt remaining 2 Tbs butter in small skillet over med. heat. add
almonds if using, and brown very lightly, about 3 minutes. pour over
the biryani, sprinkle with a bit more salt, and re-cover; let rest
another 2-3 minutes. serve hot.

NOTE: This dish can sit for up to 30 minutes in a 200 degree oven
without losing quality.

Congo

Piri-Piri Chicken

• -1 C. lemon juice
• -3/4 C. olive oil
• -1/4 C. minced garlic
• -2 Tbsp hot chili flakes
• -2 tsp dried oregano
• -1 tsp dried thyme
• -1 tsp ground cumin
• -1 tsp salt

• 1) In a 1-quart glass bowl, mix lemon juice, olive oil, garlic, chili flakes, oregano, thyme, cumin, and salt. For a milder flavor substitute paprika for cayenne pepper. Some recipes call for bay leaf, marjoram, raisins, tarragon, thyme, or tomato paste. Some cooks like to let the marinade "age" for a day or two (in the refrigerator) to allow the flavor to develop.

2) Rub the chicken all over with the marinade (inside and out if using a
whole chicken). Allow the chicken to marinate for at least an hour,
overnight if possible. Save the remaining marinade after the chicken
is done marinating.

3) Cook the chicken on an outdoor grill or broil it in the oven.
Depending on your preference, foil wrap or a rotisserie may be used
for a whole chicken. As it cooks, turn the chicken and baste it with
the remaining marinade, making sure the marinade is completely cooked
after the last basting. Remove the chicken from the grill or roasting
pan with a clean fork. Use a meat thermometer to check for doneness.

4) Serve with additional hot sauce (but not the marinade that was used
with the raw chicken), rice, bread, or roasted potatoes, and chilled
fruit.

NOTE: One authentic African method is to "butterfly" a whole chicken,
i.e., split a cleaned whole chicken down the center enough to allow it
to lie flat, but without cutting it into two pieces; then flatten it
by hitting it with a mallet or sturdy bottle; then coat the chicken
with a marinade and let it marinate for a few hours before
grilling.




Source: http://www.myrecipes.com/recipe/piri-piri-marinade-10000000600618/, http://www.congocookbook.com/chicken_recipes/piri_piri_chicken.html

Wallis and Futuna

Poulet Fafa


-1.5 lbs taro leaves (fafa), or spinach, chopped  (Note: If using frozen spinach, thaw first, then squeeze dry before adding to the simmering chicken.)
-2-3 Tbsp oil
-1.5 lbs chicken thighs
-2 onions, finely chopped
-2-4 cloves garlic, minced
-1-inch piece ginger, minced
-1.5 C. stock or water
-Salt and pepper, to taste
-2-3 tsp cornstarch or arrowroot starch
-1 C. coconut cream

1) If using taro leaves, bring a large pot of salted water to a boil. Add the taro leaves, reduce heat and simmer for 45 minutes *Must cook for this long for safe consumption. Drain and squeeze dry. If using spinach, skip this step and proceed to Step 2.
2) Heat the oil over medium-high flame in a large pot. Brown the chicken on all sides in the hot oil and remove to a plate.
3) Sauté the onion, garlic and ginger in the remaining oil until the onion is translucent. Add back the chicken pieces and the stock or water, salt and pepper. Reduce the heat to low and simmer, covered,
for about 20 minutes.
4) Add the taro leaves or spinach and simmer for another 15 minutes, or until the chicken is tender.
5) Stir the cornstarch or arrowroot into 2-3 Tablespoons of cold water and then stir the cornstarch mixture into the simmering sauce to thicken it lightly. Stir in coconut cream to finish and serve over rice.

Democratic Republic of the Congo

Chicken a la Moambe

-1 3 lb. fryer chicken, cut into joints
-6-8 Tbs oil
-6 oz. tomato paste
-1/2 pint water
-1.5 tsp salt
-1/2 tsp pepper
-2 oz peanut butter

1) Brown chicken pieces in hot oil in a 12-inch sauté pan.
2) Drain and discard oil from pan when chicken is browned.
3) Combine tomato concentrate and water, and pour over chicken. Loosen
chicken from pan and simmer for 10 minutes.
4) Add salt, pepper and peanut butter; simmer for an additional 20
minutes. Serve over hot rice! Mmmmmmm!!! (i've had this before, it's
delicious!)

Source: http://www.congocookbook.com/rare_recipes/barbara_krauss.html