Ecuador

Llapingachos (Stuffed Potato Patties)



-5 large Russet potatoes, about 3 lbs, peeled and cut in chunks
-2 Tbsp. sunflower or avocado oil
-½ C. finely chopped white onion
-2 tsp ground achiote
-1 C. grated quesillo or mozzarella cheese
-Salt to taste
-Salsa de Mani/Peanut sauce
-Tomato and onion curtido
-Avocado slices and lettuce leaves
-Fried eggs
-Grilled or fried chorizo or sausages
-Hot sauce/aji criollo sauce


1. Boil the potatoes until soft.
2. Heat the oil over medium high heat to make a refrito (a lightly fried sauce), add the onions and achiote, cook until the onions are soft, about 5 minutes.
3. Mash the potatoes, mix in the onion refrito and salt to taste. Cover the potato dough and let it sit at room temperature for about an hour.
4. Make small golf-ball size balls with the potato dough. Make a hole in the middle of each ball and fill with the grated or crumbled cheese. Shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour.
5. Cook the patties on a hot griddle until browned on each side, be careful when turning them as they will be very delicate.
6. Serve with a fried egg, peanut sauce, tomato and onion curtido, avocado slices and hot sauce.

Source: https://www.laylita.com/recipes/llapingachos-or-stuffed-potato-patties/

Switzerland

Potato Rösti


-4 large potatoes
-2 Tbsp lard or butter
-2 Tbsp vegetable oil
-salt, to taste


1. Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat. Cook for about 30 minutes or until tender. Drain them and set aside to cool for about 10 minutes. Peel the potatoes, then refrigerate them until chilled, for at least 1 hour. Lastly, grate them using the large holes on a cheese grater; reserve on the side.

2. Heat lard or butter, and oil, in a nonstick skillet over medium-low heat. When melted, add potatoes, sprinkle with salt, and mix well, coating the potatoes. Then, gently press the potatoes using a spatula, molding them to fit the skillet. Cook, occasionally shaking, until edges are golden brown and crisp, about 20 minutes.

3. When one side is done, cover the skillet with a large plate and invert the rösti over onto it, then slide it back into the skillet to cook the other side. Fry until golden brown, about 20 minutes. Lastly, transfer onto a cutting board, sprinkle with salt, and cut into wedges to serve.

Source: https://www.tasteatlas.com/rosti/recipe

Vanuatu

 

Sweet Potato Simboro

-cabbage/spinach/chard leaves, cleaned, stems removed

-2.5 C. sweet potatoes, peeled and finely grated (sub other starch)

-1 tsp. salt

-1/2 tsp. pepper

-14 oz. coconut milk

1. Place grated sweet potatoes into a large bowl. Mix well with salt and pepper.

2. Spoon the sweet potatoes into the leaves, then wrap (or roll) them into little bundles. 

3. Lay the bundles tightly in a medium pot. Pour the coconut milk over the bundles, cover and simmer very gently until done (about 20-30 minutes to cook the sweet potato).

Source: http://globaltableadventure.com/recipe/recipe-simboro/

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

India

Palak Paneer

For the palak puree:
-200-250g fresh spinach/palak (7-9 oz)
-1-2 green chilies, chopped
-1-2 cloves garlic, roughly chopped (optional)
-½ inch ginger, roughly chopped
-3 C. water
-3 C. more water for ice bath

For the palak curry:

-⅓ C. finely chopped onion
-⅓ C. finely chopped tomatoes
-4-5 cloves garlic/lahsun, finely chopped
-½ tsp cumin seeds/jeera
-¼ tsp turmeric/haldi
-½ tsp red chili powder (optional)
-a pinch of asafoetida/hing (optional)
-¼ - ½ tsp garam masala powder (more if required)
-1 small tej patta/indian bay leaf
-200-250g paneer or tofu, (7 to 9 oz)
-⅓ - ½ C. water (as required)
-1-2 Tbsp. cream, low fat 25% to 35%
-2 Tbsp. oil/ghee/unsalted butter
-1 tsp kasuri methi leaves/dry fenugreek leaves (optional)
-salt to taste

Garnish:
-a few tsp cream or butter for topping the palak paneer (optional)
-½ inch ginger, julienned
-lemon or lime wedges/slices


Making the spinach puree:
1) rinse the palak or spinach leaves very well in running water. Discard any stringy stems. boil 3 C. water, add ¼ tsp salt and stir. add the palak leaves, cover, and let sit for 2-3 mins. strain leaves, and immediately put leaves in a bowl of ice cold water. Let sit for a minute or two. then drain the cold water.

2) Place leaves in a blender or grinder jar with chopped ginger, garlic and green chilies. make a smooth palak puree. no need to add water while making the puree. Set the spinach puree aside.

making the palak curry:
1) heat oil (or ghee or butter) in a pan or kadai. add the cumin and let sputter. then add the tej patta or bay leaf. add onions, and saute until onions become golden.
add garlic, and saute till the raw aroma of garlic goes away. add tomatoes. stir and saute until tomatoes soften. then add the turmeric powder, red chili powder and asafoetida/hing, stirring very well. then add in the palak puree and stir well. add ⅓ to ½ cup water or as required. stir again. simmer for 6-7 minutes or more till the palak or spinach is cooked. season with salt. the gravy or sauce will also thicken by now.
2) stir and add garam masala powder. stir again and then add the paneer/cottage cheese cubes. stir gently and simmer on a low flame till the paneer cubes become soft and succulent. about 1 to 2 minutes.
3) lastly add cream. stir gently again so that the cream gets incorporated in the palak paneer gravy uniformly. switch off the flame.
4) stir and serve the palak paneer hot with some rotis, naan or jeera rice. you can top the palak paneer with some butter or cream also while serving. also drizzle a few drops of lime or lemon juice on top along with ginger julienne.

Source: http://www.vegrecipesofindia.com/palak-paneer/

Belarus

Draniki
(this is considered the national dish of Belarus)
*Can be halved. Use 1 egg.)

-10-12 potatoes
-2-3 eggs
-3-4 Tbsp. flour
-1 onion
-2-3 Tbsp. sour cream
-oil
-salt to taste

1) Grate potatoes and onions into a sieve over a bowl. Let excess juice drain.

2) Beat eggs, and mix potatoes, onions, eggs, sour cream, and flour together in a bowl.

3) Heat oil in skillet. Put small portions of this Draniki puree in pan. Let cook on one side until golden. Turn to fry other side.

4) Serve warm with sour cream or 'machanka'.

Source: http://www.travelswise.com/belarusfood.htm

Jordan

Tabbouleh
(a very popular middle eastern appetizer/small plate/mezze)

-500g flat leaf parsley, finely chopped
-1 medium onion, finely chopped
-4 medium tomatoes, finely chopped
-salt to taste (up to 2 tsp)
-1/2 tsp cinnamon
-1/2 tsp black pepper
-juice of 3 lemons
-100g fine bulgur
-1 Tbsp mint, finely chopped
-1 C boiling water
-100g olive oil


1) Place bulgur in a bowl, add the boiling water and let soak for 15 minutes.
2) Put chopped parsley, mint, onions and tomatoes in a large bowl.
Add salt, pepper and cinammon.
Mix thoroughly.
3) Drain the bulgur and squeeze to remove all the excess water, add to the parsley mixture.
Finally, add lemon juice and olive oil and mix.


Source: http://www.iofbonehealth.org/recipes/parsley-salad

Zambia

Rape Vegetable

-Rape leaves  (Kale or Kohlrabi are suitable substitutes), washed, chopped into fine strands
-1 tomato (not very ripe) 
-1 small onion
-2 or 3 Tbsp. of cooking oil 
-Salt to taste

1)  Place the leaves into a pot of boiling water just until wilting. 
2) Pour the rape leaves into a colander to drain.
3) Fry the onion and tomato in sauce pan. Add the drained rape leaves, mix continuously Serve with nshima.

Nshima: http://www.food.com/recipe/nshima-455157


Source: http://www.zambianfood.com/category/recipes/

Nepal

Dal Bhat 

-2 C. rice (Basmati or long grain)
-4 C. water
-1 tsp butter (opt)
-1.5 C. lentils (any kind)
-4 to 5 C. water
-½ tsp turmeric
-1 tsp garlic, minced
-6 Tbsp clarified butter (ghee)
-3/4 C. sliced onions
-2 dried red chilies
-Salt to taste

OPTIONAL:
¼ tsp (pinch) asafetida
¼ tsp (pinch) jimbu
1 tbsp fresh ginger paste


 Rice:
1) Wash rice and soak for 5 minutes.
2) Boil the rice over med. heat 10 -15 minutes. Stir once thoroughly. Add butter to give the rice taste as well as make it soft and fluffy. Turn the heat to low and cook, covered, for 5 more minutes until done

Lentils:
1) Wash lentils and soak for 10 minutes.
2) Remove anything that floats on the surface and drain.
3) Bring lentils to boil in fresh water. Add all spices. Reduce heat and simmer, covered, for 20 to 30 minutes until lentils are soft and the consistency is similar to that of porridge.
4) In a small pan heat the remaining butter and fry the onions, chilies and garlic. Stir into the lentils a few minutes before you stop boiling. Serve with rice.


Source: http://www.food-nepal.com/recipe/R008.htm

Madagascar

Lasopy 


-3 lb. veal bones
-2 qt. water
-2 Tbsp. salt
-3 carrots, peeled and cut into 3 pieces
-1 small turnip, peeled and cut in chunks
-6-8 scallions, cut in large pieces
-1 C. fresh or frozen string beans
-1 C. tomatoes, cut in quarters
-1/2 tsp. black pepper


1) In a 4-quart pot, simmer veal bones, water, and salt for 1 hour, covered.
2) Add carrots, turnip, scallions, string beans, tomatoes and pepper. Simmer for 1 hour or until vegetables are tender.
3) Remove veal bones. Put vegetables through a sieve or vegetable mill to make a puree. Serve hot.


Source: http://www.africa.upenn.edu/Cookbook/Madagascar.html

Liberia

Monrovian Collards and Cabbage

Yield: 8 portions

Note: If collard greens are not available, use 2 Ibs. spinach instead, in which case cut cooking time to 10 minutes.

-1 bunch collard greens, washed and cut in small pieces
-1/2 Ib. bacon, cut in 1- to 2-inches pieces*
-1 large onion, sliced
-1 Tbs. salt
-1 Tbs. crushed red pepper
-1 tsp. black pepper
-1 quart water
-2 lbs cabbage, cut into 8 wedges
-1 oz butter or oil


1) In a 4-quart saucepan, combine collards, bacon, onion, salt, red pepper, black pepper and water. Bring to a boil, reduce heat and simmer gently for 30 minutes.
2) Add cabbage and butter/oil, and cook 15 minutes more, or until vegetables are tender. Adjust seasoning to taste.
3) Strain before serving if water has not been absorbed. Serve.

* Ham hocks previously cooked may be substituted for bacon, but save the water in which ham hocks were
cooked to use as the Iiquid for the recipe.

Sierra Leone

Gages Salad

-1 Tbsp butter
-1 eggplant, peeled and thinly sliced
-1 fresh red chile pepper, seeded and chopped
-4 tomatoes, sliced
-1 red onion, sliced
-1/4 C. vinegar (white or cider)
-3 Tbsp vegetable oil
-1/4 C. unsweetened flaked coconut
-1/4 C. unsalted dry-roasted peanuts


1) Melt butter in a large skillet over medium heat. Fry the eggplant (and onion if desired) in the butter until lightly browned, stirring frequently. Remove from heat, and set aside to cool.
2) In a large bowl, combine the hot pepper, tomatoes, onion, and eggplant. Mix together the vinegar and oil, pour over the vegetables. Toss to coat, cover, and chill for at least 3 hours, or overnight. Toss salad with coconut and peanuts just before serving.


Source: http://allrecipes.com/recipe/gages/detail.aspx

Macedonia

Shopska Salad 

(this is an incredibly popular/traditional side dish or
appetizer, accompanying many a meal in Macedonia)

-1 cucumber, chopped
-1 tomato, chopped
-1 Tbsp. onion, chopped
-2 oz. feta cheese
-olive oil
-vinegar


1) Mix or layer chunks of tomato and cucumber in individual serving dishes.
2) Sprinkle onion pieces over cucumber mixture.
3) Grate feta cheese over vegetables.
4) Serve with oil and vinegar.

Swaziland

Salada Pera de Abacate (Tomato and Avocado Salad)

-1 head iceberg lettuce, sliced into uniform 3/4" slices.
-2 tomatoes, sliced
-2 avocados, pitted and sliced
-2 Tbs lemon and herb dressing (see recipe)

1) Place one slice lettuce on each plate. Top with tomato slices, then avocado.
2) Top with lemon and herb dressing - recipe below (other salad
dressing may be substituted).

Lemon Herb Dressing:
-3 Tbs olive oil
-2 Tbs lemon juice
-2 Tbs parsley, chopped
-1 clove garlic, crushed

1) 'beat' ingredients until well mixed. serve over salad.

Kazakhstan

Salad Shalgam  (Radish Salad) 

-4 C. radishes, trimmed and thinly sliced
-2 C. red bell pepper, seeded and coarsely chopped
-2 C. carrots, peeled and cut into thin strips
-1 C. onions, halved and thinly sliced
-2 tsp. minced garlic

 Dressing
-1/4 C. vegetable oil
-1/4 C. wine vinegar
-1 tsp. sugar
-1/4 tsp. cayenne pepper
-1 tsp. salt

Prepare and combine the vegetables in a salad bowl. Whisk together the
dressing ingredients, pour over the salad, and mix well.

Italy

 Margherita Pizza

(NOTE: This is the most popular pizza topping in Italy. Rumor has it
that the colors, tomato red, mozzarella
white, and basil green represent the Italian flag.)

-Pizza dough: store-bought or home-made. Enough for 2 (12-inch) pizzas.

Topping: NOTE--Topping is enough for 2 (12-inch) pizzas:

-1-1/2 cups canned San Marzano plum tomatoes, drained and coarsely chopped
-2 Tbs extra-virgin olive oil
-8 ounces fresh mozzarella cheese
-Salt to taste
-2 Tbs freshly grated parmesan cheese
-14 fresh basil leaves

1) Preheat oven to 500 degrees.
2) Spread the chopped tomatoes evenly on the rolled out pizza dough.
Sprinkle with a little salt.  Drizzle with olive oil.
3) Slide the dough into the oven and bake 10 minutes.
4) Remove the pizza from the oven and top with mozzarella and Parmesan.
5) Return to the oven and bake 5 minutes.
6) Remove, drizzle with a little more olive oil and spread basil on top.

Norway

Potato Klub

-6 slices bacon
-2 cups all-purpose flour
-1/2 tsp baking powder
-10 medium potatoes, peeled and shredded
-2 tsp salt

1) Place bacon in a large skillet and cook over medium-high heat.
Remove bacon from the pan, and reserve the grease.
2) In a medium bowl, stir together the flour and baking powder. Stir
in potatoes to make a sticky dough.
3) Bring a large pot of water to a boil, and add 2 teaspoons of salt.
Squeeze the potato mixture into 6 or 7 dumplings, or your desired
size. Drop carefully into the boiling water. Simmer for 45 to 60
minutes.
4) Remove to a platter with a slotted spoon. Serve with bacon grease
brushed over the top, and crumbled bacon. These may also be sliced and
fried the next day for another great meal.

Paraguay

Chipa Guazu

-12 ears of Fresh Corn (or 1 lb. + of frozen)
-4 Eggs
-1 Stick of Butter
-1 Onion (Sliced long)
-1 10oz package of Swiss Cheese, cut into pieces.
-Flour and Salt


1) Shuck corn.
2) Pour corn and 4 eggs into blender and mix well.
3) Sprinkle flour in bottom of deep baking dish. Then pour in corn mixture.
4) Add butter, 1 tablespoon of salt, sliced onion and cheese.
5) Place in oven at 350 degrees until top is brown.

Lebanon

Mtabbal Bathinjan (Baba Ghannouj)

-1 large, round eggplant
-2-3 cloves garlic
-4 Tbs tahini
-4 Tbs fresh lemon juice
-salt
-gr. red pepper (cayenne)
-olive oil
-parsley, chopped, to garnish
-red bell pepper, sliced, to garnish


1) Cook the eggplant in a hot oven or on a fork over the flame of a
gas stove. When it is well cooked through and the skin is blackened,
douse with cold water, peel, and chop into small pieces.
2) Mash two or three cloves of garlic to a paste with about the same
volume of salt. Add eggplant, mash to a smooth consistency and blend
the tahini and lemon juice. Serve in a bowl with little olive oil on
top and garnish chopped parsley, red pepper slices and a dusting of
red pepper.

Central African Republic

Spinach Stew

-2 small onions, finely chopped

-2 Tbs oil
-2 tomatoes, peeled, and sliced
-1 green bell pepper, chopped
-2 lbs fresh spinach, chopped, OR 2 small packages frozen spinach
-1 tsp salt
-2 chili peppers OR 1/2 tsp cayenne pepper
-4 Tbs peanut butter

1) In a heavy skillet or stew pot, saute onions in moderately hot oil
until golden.
2) Stir in tomatoes and bell pepper. After a minute or so, add
spinach, salt and hot pepper. Cover, reduce heat, and simmer for 5
minutes.
3) Thin peanut butter with several tablespoons of warm water to make a
smooth paste. Add to the pot. Continue cooking for another 10 - 15
minutes, stirring frequently, and keeping a close watch to prevent
burning. Add small amounts of water as necessary so that the stew
doesn't stick to the pot bottom.
4) Serve with rice or a stiff porridge.