Cape Verde

Jagacida (Jag)
(Cape Verdean Beans and Rice)
-This is a very traditional dish, often served with "Linguica" (or summer sausage)... and often served leftover in the morning with a fried egg.

NOTE: This recipe is for 12 servings

-2 Tbsp oil
-1 med. onion, chopped
-3 C. rice
-6 C. water
-1 (15 oz) can kidney beans
-1 Tbsp smoked paprika
-2 bay leaves
-salt
-pepper


1) Heat oil in a 2 quart pan, add onions and saute until golden brown.
2) Add water to onions. Stir in paprika, bay leaves, salt and pepper to taste.
3) Bring to a boil and add the rice. Reduce heat, add beans, cover and simmer 25 minutes or until water is absorbed and rice is cooked.
4) Turn off stove and let stand.


Source: http://low-cholesterol.food.com/recipe/jagacida-jag-beans-and-rice-from-cape-verde-134997

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.

United Kingdom

Scones

-8 oz self-rising flour
-salt to taste
-1 tsp baking powder
-2 Tbsp caster sugar (superfine granulated)
-2 oz butter
-1 egg , beaten and mixed with
-¼ pint milk

For Serving:
fresh double cream (heavy cream)
jam of your choice
butter to spread


1) Sift together the flour, salt and baking powder in a mixing bowl.
2) Add the sugar and butter. Rub in the butter until the mixture resembles fine breadcrumbs.
3) Gradually mix in the egg and milk mixture to make a dough, saving any excess to glaze the tops of the scones. Add your fruit at this stage if using.
4) Gently knead the dough on a lightly floured work surface just until smooth.
5) Roll out the dough to about 1/2" thick, then cut out 2" rounds with a plain or fluted cutter, lightly kneading and re-rolling the dough until it is all used up.
6) Arrange scones on baking sheets, brush tops with the milk and egg mixture.
7) Bake in the oven at 450°F for 10 to 15 minutes, until well risen and lightly golden. Cool on a wire rack.
8) Whip the fresh cream until stiff. Split the scones and fill with butter, jam and fresh cream.


Source: http://www.food.com/recipe/traditional-english-tea-time-scones-with-jam-and-cream-230515

Malawi

Mbatata Cookies (sweet potato cookies)

-1 C. mashed sweet potato (cooked and peeled first)
-¼ C. milk
-1 egg, lightly beaten
-4 Tbs. melted butter
-1 ¼ C. flour
-2 tsp baking powder
-½ C. sugar
-½ tsp salt
-1 tsp cinnamon
-½ C. raisins (optional)


1) Preheat oven to 375 degrees. Beat together sweet potatoes, milk, and melted butter. Sift together flour and remaining ingredients. Stir in to sweet potato mixture until well blended. Drop by spoonfuls onto a greased cookie sheet and bake for 15 minutes. Optional- sprinkle finished cookies with cinnamon-sugar.
OR
2) Chill 1-2 hours, then turn onto a floured board, knead lightly and roll out to 1/2" thick. Cut with a cookie cutter. Place cookies on a greased baking sheet, and bake for 15 minutes. Sprinkle some cinnamon/sugar mixture on top.

Source:  http://www.food.com/recipe/mbatata-sweet-potato-cookies-140706

Guernsey

Guernsey Gache Melee
(A tangy apple/cinnamon dessert)

-1lb (over 3.5 C.) wholemeal or plain flour
-1 C. butter
-3 eggs
-1lb cooking apples
-1lb (just over 3.5 C.) dark brown sugar
-1 tsp cinnamon
-1/4 oz (almost 2 tsp) grated nutmeg

1) Chop up the apples into small pieces and mix well with the flour. Stand for three hours.
2) Cream the butter and sugar, add the eggs, cinnamon, & grated nutmeg. Mix all together with the flour/apples.
3) Put in a baking tin and gently cook in a slow oven for 1 hour 30 minutes until golden brown


Source: http://www.islandlife.org/recipes_gsy.htm

Sweden

Swedish Pancakes

-3 eggs
-2.5 C. skim milk, divided
-1 1/4 C. flour
-1/2 tsp salt
-3 Tbsp butter or margarine, melted


1) In a large mixing bowl, beat the eggs with half the milk.
2) Beat in flour and salt until smooth.
3) Stir in melted butter and remaining milk.
4) Heat a griddle or large skillet with a small amount of vegetable oil.
5) For each pancake, pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes.
6) With a spatula, turn the pancakes and cook until golden brown, about 1/2 minute.
7) Serve immediately or keep warm while making the remaining pancakes. Serve with lingonberry jam (raspberry, strawberry, or any other topping!)

Source: http://www.food.com/recipe/traditional-swedish-pancakes-97291

Dominican Republic

Arroz Con Leche

(aka Arroz Con Dulce)

-1 C. dry long-grain rice, rinsed and drained
-2 C. milk (whole or lowfat)
-1 12oz can of evaporated milk
-1 14oz can condensed milk
-1.5 C. of water
-1/2 tsp salt
-1/2 C. raisins (optional)
-2 sticks cinnamon
-1/2 stalk of a vanilla bean (or sub with extract), beans separated from stalk.

1) Heat water in small saucepan over med-high heat.
2) When water is boiling, add salt. Pour in rice, cover and reduce heat; let cook until water is absorbed, about 15 min.
3) Meanwhile, add milk to a medium saucepan, heat on medium. When well heated, stir in evaporated milk and condensed milk, stirring until fully incorporated. Add cinnamon sticks and vanilla (beans and stalk, or extract) to milk mixture.
4) When rice is done, fluff, then add to milk mixture. Stir well, then cover and let cook about 20 minutes, stirring every 5 minutes.
5) After 20 minutes, remove from heat. (Do not overcook, it should be creamy!) Remove cinnamon sticks (and vanilla stalk). Serve warm or chilled.


Source: http://dominicanflavor.com/desserts/dominican-style-rice-puddingarroz-con-leche-dulce.html

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