Yemen

Zhoug


-1-3 whole jalapeños, sliced
-2 large garlic cloves
-1 bunch cilantro
-½ tsp ground cardamon ( or whole, see notes)
-1 tsp cumin
-½ tsp salt, more to taste
-1/3 C. olive oil, more to desired consistency
-2 Tbsp. fresh lemon juice
-½ tsp chili flakes (Aleppo chili is nice), more to taste (optional)


1. Place all ingredients except oil in a food processor and pulse until it’s uniformly chopped. Add oil and lemon juice, and process into a coarse paste. For a more liquid version, add a bit more oil.

2. Taste for salt and heat, adding more if necessary. Add additional chili flakes if you like. Store in a sealed jar in the fridge for up to a week.

Source: https://www.feastingathome.com/zhoug-recipe/

Turkey

Hummus/Humus
*In some parts of Turkey, it is common to prepare hummus with yogurt instead of tahini.


-1 15.5 oz. can chickpeas, drained
-3-4 Tbsp olive oil
-Juice of 1 - 2 lemons
-2-3 garlic cloves, peeled and crushed
-1 tsp cumin seeds (sub 1/2 tsp powdered cumin)
-1 - 2 Tbsp plain Greek yogurt
-Salt and pepper to taste
-1/2 tsp paprika or kirmsi biber


1. Place chickpeas in a food processor and blend to a thick puree. Add olive oil, lemon juice, garlic, cumin and paprika, and blend thoroughly. Add yogurt to lighten the mixture and blend until combined, scraping the sides of the bowl often. Add salt and pepper to taste.
2. Serve garnished with a little olive oil and/or a dusting of paprika.

Source: https://www.unclejerryskitchen.com/recipes/turkish-style-hummus-adana/

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

Kenya

Mango Chutney

-1 Ripe / Unripe Mango
-1 inch Fresh Ginger
-1 Small Onion
-5 Cloves of Garlic
-2 ripe tomatoes
-1 carrot
-Fresh cilantro, to taste
-1 green pepper
-10 hot chilies (or to taste)
-1 cucumber (Optional)
-1/4 C. vinegar OR Juice of 1 Lime
-2 tsp olive Oil
-Salt to taste

Instructions

1. Wash ingredients, peel and mince.
2. Add all ingredients into a blender/food processor with the vinegar and olive oil. Blend until thick. Season with salt. 

Source: http://allkenyanrecipes.com/pilipili-ya-maembe-homemade-mango-chutney/

Iran

Maast-o khiar (Persian Cucumber Yogurt)
*NOTE: This is an 'essential' accompaniment to a Persian/Iranian meal! It is especially good with meat (kebabs, perhaps, as they also originated in the Persian Empire) and flat bread.

-1 (32 ounce) container plain yogurt
-3 English cucumbers, peeled and cubed (Note: Shredded may be more traditional)
-1 shallot, finely chopped
-5 Tbsp. dried dill weed (mint may also be substituted...or added)
-1 tsp salt
-1 tsp pepper
(garlic was also on the ingredient list, but i removed it as apparently garlic is not a traditional ingredient)

1) In a medium bowl, stir together the yogurt, cucumbers, and shallot. Season with dill, salt and pepper. Refrigerate for at least 1 hour to blend flavors.


Source: http://allrecipes.com/recipe/persian-cucumber-yogurt-maast-o-khiar/detail.aspx

Equatorial Guinea

Guinean Avocado Sauce 

(this is a traditional sauce served with grilled fish)

-400ml beef stock
-400ml water
-1 hot chili, pounded to a paste
-1 tomato, chopped
-2 Tbs lemon juice
-2 large avocados, sliced thinly
-4 Tbs peanut butter

1) Bring the water and stock to a boil. Add all the ingredients except
the peanut butter. Reduce to simmering, let cook for 20 minutes.
2) Extract 6 Tbs of the broth, mix with the peanut butter and return
to the pot. Cook for a further 10 minutes.
3) Allow to cool and serve warm.