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/

Lesotho

Tomato Bredie
(Tomato Stew)

*Recipes from Lesotho were difficult to find. I have settled on a South African recipe. The cuisine is very similar, if not identical.

-1 Tbsp. vegetable oil
-3 1/2 lbs. lamb or mutton breast chops, chopped into portions (beef is an ok sub, but may change the flavor a bit)
-2 Tbsp. cake flour
-1 large onion, chopped
-2 1/4 lbs. fresh tomatoes, chopped
-1 tsp salt
-1/2 tsp freshly ground black pepper
-6 whole white peppercorns
-2 bay leaves
-1 tsp brown sugar
-1 Tbsp white vinegar
-dash Worcestershire sauce
-1 beef bouillon cube
-2 med. potatoes, quartered(optional)

1) Heat oil over med-high heat in a large, heavy-bottomed saucepan. 
2) Dredge meat in flour, and cook in hot oil until well browned. Stir in onions, and cook until onions are soft. 
3) Mix in tomatoes. Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worchester sauce, and beef bouillon cube. Cover, reduce heat, and simmer for two hours or until meat is tender. Stir occasionally, making sure nothing sticks on the bottom of the pot.
4) Add potatoes 45 minutes or until tender.
Note: Best if made a day ahead to let flavors blend. Serve the next day with rice.


Source: http://allrecipes.com/recipe/tomato-bredie/

Saint Vincent and the Grenadines

Curried Goat

-2 lbs. mutton or lamb, trimmed & cubed

-1/4 C chopped onion

-2 Tbs. Tumeric

-2 cloves garlic, chopped

-1/2 tsp. Hot pepper sauce

-2 tsp. grated ginger

-1/2 C red wine

-1/4 tsp. oil

-1/4 C ketchup

-1 tsp. curry powder

-1/2 tsp. salt

-1 tsp. vinegar

-3 Tbs. Chutney

1) Season meat with garlic, salt, vinegar, & hot pepper sauce. Let marinate for 1 hour.

2) Heat oil, add curry powder. Add meat, brown. 

3) Add remaining ingredients. Cover and simmer until meat is tender. Serve over rice.