Chad

Jus de Fruit 

-1 1/2 C. papayas (other common fruits are mango, pineapple, guava, or orange)
-2 C. whole milk (or skim)
-3 Tbsp sugar
-3 pieces ice
-1/4 tsp cardamom, ground or powder (optional)
-1/8 tsp nutmeg (optional)


1) Crush the ice in a blender.
2) Peel and cut up fruit and put into the blender; blend lightly.
3) Add the milk, sugar and cardamom and blend well.
4) Serve immediately or chill in freezer for one hour, then
refrigerate. When ready to enjoy, shake again or re-mix in blender,
then serve.


Source: http://www.food.com/recipe/jus-de-fruit-456855

Russia

Pirozhki

FILLING:
-1.5 lbs gr. beef
-1 onion, finely chopped
-1 tsp salt
-pepper to taste
-dill to taste

DOUGH:
-1 (.25 ounce) pkg active dry yeast
-1/4 C. warm water
-1 C. milk
-3 eggs
-1/2 C. vegetable oil
-2 Tbsp sugar
-1 tsp salt
-4 C. flour
-3 C. oil for frying


1) In a med. skillet over med. heat, cook beef until browned; drain. Stir in onion and cook until onion is translucent. Add salt, pepper and dill weed to taste. Allow to cool.
2) Dissolve yeast in 1/4 C. of warm water and place in a warm location until frothy, about 10 min. Meanwhile, in a med. saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.
3) Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. Add more flour if needed. Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume.
4) Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.
5) Fill center of each disk with a heaping Tbsp of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes.
6) In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F. Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels. (Or bake for 15 + minutes)


Source: http://allrecipes.com/recipe/taylors-piroshki/

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

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.

Lithuania

Rugine Duona (Rye Bread)

-2 C. milk, scalded
-2 Tbsp butter
-2 Tbsp sugar
-1 tsp salt
-1/2 C. lukewarm water
-1 pkg active dry yeast
-4 C. dark rye flour
-2 1/2 C. whole wheat flour
-2 Tbsp caraway seeds (optional)
-1 large beaten egg white


1) In a large bowl or stand mixer, add butter, sugar and salt. Pour in
scalded milk. Stir until cool.
2) Dissolve yeast in the warm water. Add yeast mixture and 3 C. of the
rye flour to the milk mixture. Beat thoroughly, then beat in the
remaining rye flour (and caraway seeds, if using). Cover and let rise
until doubled.
3) Add the whole-wheat flour and knead until smooth. Rye doughs
typically are sticky so don't keep adding flour. Divide dough in half
and shape into 2 round or oblong loaves. Place on parchment-lined
pans. Cover with greased plastic wrap and let rise until doubled.
4) Brush loaves with beaten egg white. Heat oven to 450 degrees. Bake
15 minutes. Reduce heat to 350 degrees and bake 35-45 minutes longer
or until an instant-read thermometer registers 190 degrees. Turn out
onto a wire rack to cool completely.



Source: http://easteuropeanfood.about.com/od/lithuanianbreads/r/easydarkrye.htm

Hong Kong

Wonton Soup

-1/2 lb. boneless pork loin, coarsely chopped
-2 oz. shrimp, peeled and finely chopped
-1 tsp brown sugar
-1 Tbsp Chinese rice wine
-1 Tbsp light soy sauce
-1 tsp finely chopped green onion
-1 tsp chopped fresh ginger root
-24 wonton wrappers  
-3 C. chicken stock
-1/8 C. finely chopped green onion


1) In a large bowl, combine pork, shrimp, sugar, rice wine, soy sauce, 1 tsp chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
2) Place about 1 tsp of filling in the center of each wonton wrapper. Moisten all 4 edges of wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used. Keep covered with damp cloth until ready to boil.
3) Bring a pot of water to a boil. Drop wontons in, cooking 3-5 minutes until they float. Remove with a slotted spoon.
4) Heat chicken stock in a large pot. Drop cooked wontons in. When heated through, garnish with chopped green onion, and serve.



Source: http://allrecipes.com/recipe/wonton-soup/

Benin

Flan Au Citron

-1/2 C. sugar
-6 Tbs sugar
-1 tsp butter
-4 eggs
-3 C. milk
-1 Tbs cornstarch
-zest of 1 lemon


1) Heat together 3 Tbs. of sugar and 3 Tbs. water until golden brown.
Pour evenly into ramekins/flan molds.
2) Beat the eggs with the remaining 3 Tbs. sugar until thickened. Then
add the 1/2 C. sugar, milk, cornstarch, and lemon zest.
3) Mix well and pour into the ramekins. Place ramekins in a baking
dish, and fill dish with boiling water up to 2/3 height of ramekins.
4) Bake at 325 or 350 for 45 minutes, or until flan thickens and sets.
Allow to cool completely then serve.


Source: http://www.food.com/recipe/flan-au-citron-lemon-flan-456303

Vatican City

Panna Cotta
-1/3 C. skim milk
-1 (.25 oz) envelope unflavored gelatin
-2 1/2 C. heavy cream
-1/2 C. white sugar
-1 1/2 tsp vanilla extract
-fresh fruit, chocolate... other desired toppings...


1) Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
2) In a saucepan, stir together the heavy cream and sugar, and set
over medium heat. Bring to a full boil, watching carefully, as the
cream will quickly rise to the top of the pan. Pour the gelatin and
milk into the cream, stirring until completely dissolved. Cook for one
minute, stirring constantly. Remove from heat, stir in the vanilla and
pour into six individual ramekin dishes.
3) Cool the ramekins uncovered at room temperature.
4) When cool, cover with plastic wrap, and refrigerate for at least 4
hours, but preferably overnight before serving.


Source: http://allrecipes.com/recipe/panna-cotta/Detail.aspx

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)

Somalia

Somali Spiced Tea  (Shaah)

-3 cloves
-1 cinnamon stick, broken in half
-3 whole black peppers
-10 cardamom pods
-2 black tea bags
-4 C. water
-sugar to taste

1) With a mortar and pestle, lightly crush all the spices.
2) In a saucepan, combine the water and sugar and bring to a boil over
medium heat.
3) Add the crushed spices and continue to boil for a few more minutes.
4) Add the tea bags and continue to boil for 1 or 2 more minutes.
5) Strain the tea before serving.

Faroe Islands

Langoustine and Angel Hair

-1 pound angel hair pasta
-Salt
-1/4 C olive oil
-6 oz. pancetta, chopped
-1 med. red onion, peeled, cut in 1/2, and thinly sliced
-2 Tbsp minced garlic
-1/4 C dry white wine, optional
-1/2 tsp crushed red pepper
-1 1/2 Tbsp fresh lemon juice
-1 1/2 pounds langoustines
-1/4 C freshly chopped parsley leaves
-1 tsp finely grated fresh lemon zest, for garnish
-Freshly grated Parmesan, optional


1) In a large pot of salted water, cook the pasta until just al dente.
Drain and return to the pot. Cover to keep warm.
2) Meanwhile, in a large saute pan, heat the oil over medium-high
heat. Add the pancetta and cook until golden brown, 3 to 4 minutes.
3) To the oil in the pan, add the onions and cook, stirring, for 2
minutes. Add the garlic and cook, stirring, for 30 seconds. Add the
wine, 3/4 teaspoon salt, red pepper, lemon juice, and langoustines and
cook, stirring, until the shellfish are pink and cooked through, about
5 minutes. Add the parsley and stir to combine.
4) Add the cooked pasta to the shellfish mixture and toss well to
combine. Cook until the pasta is heated through, about 1 minute.
5) Remove from the heat, add the lemon zest, and adjust the seasoning,
to taste. Sprinkle with Parmesan. Spoon into individual pasta bowls or
onto large plates, and serve immediately.



Source: http://www.foodnetwork.com/recipes/emeril-live/langoustine-and-angel-hair-recipe/index.html

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