Turks & Caicos Islands

Johnny Cakes


-3 C. all-purpose flour, divided, plus more for the surface

-2 to 4 Tbsp. granulated sugar

-1 Tbsp. baking powder

-1 tsp salt

-2 1/2 Tbsp. unsalted butter, at room temperature

-1 1/2 C. vegetable oil, for frying



1. In a large bowl, mix the flour, sugar, baking powder, and salt. Work in the butter with your fingertips.

2. Add 1 cup of water to the flour mixture and mix with a wooden spoon until smooth.

3. On a lightly floured surface, turn out the dough and knead with your hands, sprinkling the surface with more flour as needed, until smooth and elastic. Place the dough in a clean bowl and cover with a towel. Let rest for at least 30 minutes.

4. After dough has rested, in a large skillet over medium heat, heat the oil. 

5. Form small balls of dough with your hands. On a lightly floured surface, roll out the dough into circles with a rolling pin or the palm of your hand. Be sure to not make them too thin.

6. Pierce each piece of dough with a fork or sharp knife several times and then drop in the hot oil. Fry until golden brown. 

7. Let drain on napkins or paper towels.

Source: https://food52.com/recipes/24769-the-islands-johnny-cake

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/

China

Peking Duck

-1 (4 pound) whole duck
-1/2 tsp ground cinnamon
-1/2 tsp ground ginger
-1/4 tsp ground nutmeg
-1/4 tsp ground white pepper
-1/8 tsp ground cloves
-3 Tbsp. soy sauce , divided
-1 Tbsp. honey
-1 orange, sliced in rounds
-1 Tbsp. chopped fresh parsley for garnish
-5 green onions
-1/2 C. plum jam
-1 1/2 tsp sugar
-1 1/2 tsp distilled white vinegar
-1/4 C. finely chopped chutney 

1. Rinse the duck inside and out, pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one Tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Refrigerate the bird for at least 2 hours, or overnight. 

2. Place duck breast side up on a rack in a big enough wok or pot and steam for an hour, adding a little more water to the wok, if necessary, as it evaporates. Lift duck with two large spoons, and allow juices and green onion to drain out. 

3. Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork. Roast for 30 minutes in the preheated oven. 

4. While the duck is roasting, mix together the remaining 2 Tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char. 

5. Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.



Source: https://www.allrecipes.com/recipe/31972/peking-duck/

Czech Republic

Veprova Pecene (Roast Pork)
-2 Tbsp. vegetable oil
-1 Tbsp. prepared mustard
-2 Tbsp. caraway seeds
-1 Tbsp. garlic powder
-1 Tbsp. salt
-2 tsp. ground black pepper
-5-lb. pork shoulder blade roast
-3 medium onions, chopped (optional)
-1/2 C. beer
-1 Tbsp. cornstarch
-2 Tbsp. butter

1) In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes.
2) Preheat oven to 300-325 degrees F. (*Note- source recipe says to roast at 350 for 3.5 hours)
3) Arrange the onions, IF using, in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan with foil.
4) Roast 2 hours in the preheated oven. Remove foil, turn roast, and score the fat. Continue roasting 3-4 hours, or to a minimum internal temperature of 145 degrees F (63 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly.
5) In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork.

**Recipe is traditionally served with dumplings ("knedliky") and sauerkraut.

Source: http://allrecipes.com/recipe/69833/czech-roast-pork/

Australia

Leg of Lamb with Garlic and Rosemary
-1 (7-pound) boneless leg of lamb, fat trimmed to 1/4 inch, and tied
-4 cloves garlic
-1 Tbsp. fine sea salt
-2 Tbsp. chopped fresh rosemary
-1/2 tsp black pepper
-1/4 C. dry red wine or beef broth


1) Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
2) Pound garlic to a paste with sea salt and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
3) Preheat oven to 350°F.
4) Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
5) Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

Source: https://www.epicurious.com/recipes/food/views/leg-of-lamb-with-garlic-and-rosemary-105020

Jamaica

Mango Peppercorn Goat Cheese Bruschetta
-1 French baguette
-4 oz. goat cheese, softened
-1 mango, peeled, seeded and diced
-1 tsp. salt
-1/2 C. olive oil
-2 tsp. fresh parsley, chopped
-1/2 tsp. black pepper

1) Preheat oven to 325 degrees F.
2) Cut off ends of baguette and discard. Cut remaining baguette into 18 slices, each about 1/2-inch thick. Arrange baguette slices in a single layer on a baking sheet and lightly brush with olive oil.
3) Broil in the preheated oven 1 to 2 minutes per side, until lightly toasted and golden. Remove from heat. 

4) While toast is still warm, spread a generous amount of goat cheese on one side of each toast.
5) In a medium bowl combine the mango, 3 Tbsp. olive oil, salt, parsley and black pepper. Top each bread slice with equal amounts of the mango mixture and serve.

*Can sub cream cheese for goat cheese.



Source: http://jamaicans.com/mango-peppercorn-goat-cheese-bruschetta/#ixzz4iBKtVhWq

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

Tunisia

Tajin Sibnekh (Tunisian Chicken and Eggs)
(like a quiche or frittata!)

-1/3 C. vegetable oil
-2 potatoes, peeled and cubed
-8 oz. diced chicken breast meat
-1 large onion, diced
-1 Tbsp. harissa
-1 1/2 tsp. ras el hanout (A Moroccan/N. African spice mix)
-1/2 C. water
-1 1/2 Tbsp. tomato sauce
-1 Tbsp. butter
-1 bunch fresh spinach, washed and chopped
-8 eggs
-1 C. frozen peas
-1/3 C. Parmesan cheese
-1 pinch salt and pepper, or to taste

1) Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
2) Heat the oil in a large skillet over med-high heat. Fry the potatoes in the oil until golden brown and tender, about 7 minutes. Remove with a slotted spoon, and drain on a paper towel-lined plate. 

3) Stir the chicken into the remaining oil, and cook until white on the outside, but still pink on the inside, about 2 minutes. Add the onion, and continue cooking until the onion has softened and turned translucent, about 5 minutes. Stir in the harissa, ras el hanout, water, tomato sauce, and butter. Bring to a simmer, then stir in the spinach until wilted. Remove from the heat, and set aside.

4) Beat the eggs in a large mixing bowl until smooth. Stir in the peas, Parmesan cheese, and fried potatoes. Stir in the chicken mixture a spoonful at a time, season to taste with salt and pepper, then pour into the prepared baking dish.
5) Bake in preheated oven until the mixture is firm and golden brown, 15 to 20 minutes. Allow to cool slightly, then cut into 12 squares, and serve warm.

Source: http://allrecipes.com/recipe/162192/tajin-sibnekh-tunisian-chicken-and-eggs/

Monaco

Frutti di Mare
(Seafood Linguine)

-1 lb. linguine
-1 lb. mussels, cleaned & de-bearded
-1 lb. shrimp, peeled & deveined (leave tails on)
-1/2 lb. sea scallops
-1 lb. clams
-1 can (14.5 oz.) whole tomatoes (with juice)
-6 cloves garlic, minced
-1 Tbsp. fresh parsley, chopped
-1 Tbsp. fresh basil, chopped
-3/4 C. white wine
-3 Tbsp. butter
-2 Tbsp. olive oil
-Salt and black pepper to taste
-Additional fresh-chopped parsley for garnish

1) Bring a large pot of lightly-salted water to a boil; add linguine pasta and cook according to package directions or until al dente. Reserve one cup of pasta water for later use. Drain pasta and set aside. 

2) Heat one tablespoon of butter and olive oil in a deep skillet over medium heat. Add three minced garlic cloves; sauté for about one minute, stirring. 

3) Increase heat to medium-high; add the mussels and clams. Add wine and parsley; cover and allow to steam until shells open. Shake skillet carefully on occasion. If liquid dissipates too rapidly, add more wine if necessary.
4) In another skillet, heat one tablespoon of butter and olive oil over medium heat. Add two minced garlic cloves, shrimp and scallops; cook until shrimp is pink. Transfer shrimp and scallops to a serving bowl. 

5) Discard all but one tablespoon of cooking liquid; return skillet to heat. Add whole tomatoes with juice; crush with a spoon and season with salt and black pepper to taste. Add the fresh-chopped basil and one minced garlic clove; cook over medium heat, stirring occasionally. 

6) Add remaining butter and reserved pasta water; cook and stir until sauce reaches desired consistency, about five minutes.
7) Combine sauce and cooked linguine in a large serving bowl. Add seafood and toss gently. Garnish with fresh-chopped parsley. Serve.

Source: http://shenanchie.tripod.com/FoodFare/fruttimare.htm

Burkina Faso

Bissap (a hibiscus flower drink)

-2 quarts water

-2 C. dried hibiscus flowers
-1 1⁄2 C. sugar (more or less to taste)
-1 sprig mint
-1 tsp orange flower water

1) Briefly rinse the dried flowers in cool water.
2) In a saucepan heat the cold water. As soon as the water begins to boil, add the dried hibiscus leaves. Immediately remove from heat and let the flowers steep for ten minutes. 

3) Pour the water from the pot into a pitcher using a strainer to separate the flowers from the water.
4) Stir in the sugar. Add mint and orange water. Add ice and chill completely. May be served over ice.

Source: http://www.food.com/recipe/jus-de-bissap-hibiscus-tea-457270

Ethiopia

Doro Wat
-3kg onions, finely diced
-1 large chicken, preferably free-range, trimmed and cut into serving pieces
-100 ml white vinegar
-1 lemon, juiced
-100 ml olive oil
-3 Tbsp niter kibbe, or regular butter
-6 Tbsp berbere  (Ethiopian spice blend)
-12 eggs, hard-boiled

Mixed spices:
2 Tbsp cardamom seeds
2 Tbsp nigella seeds
2 Tbsp ajowan or fennel seeds
1 Tbsp dried African basil (optional)
2 tsp black peppercorns
2 Tbsp salt


1) Place the onion in a large, heavy-based pot, cover with a lid and cook over low–medium heat, stirring occasionally. Do not add any oil or liquid. Cook for about 1 hour, until the onion has reduced.
2) While the onion is cooking, mix the vinegar and lemon juice together and place the chicken pieces in the liquid for 10–15 minutes, then drain.
3) Combine the ingredients for the mixed spices in a mortar and grind to a powder.
4) When the onion has reduced, add the olive oil, niter kibbeh and berbere and stir well. Add the chicken. Bring the mixture to the boil, then reduce the heat to a simmer. Stir the spices into the stew and add extra salt if needed. Simmer until the chicken is cooked through, making sure the onion does not stick to the bottom of the pot. Spoon out some of the excess oil that settles on top.
5) Cut vertical grooves into the hard-boiled eggs to ensure the flavour seeps in. When the stew is cooked, add the eggs and turn off the heat. The doro wat can be served immediately with injera but is even better the following day when the spices have worked their magic.

Doro wat is traditionally served with injera, a 'spongy' flat bread made from teff flour.

Source: http://www.sbs.com.au/food/recipes/ethiopian-red-chicken-stew-doro-wat

Timor Leste

East Timorese Lamb and Tamarind Stew
-200g tamarind concentrate
-1kg lamb shoulder, cut into 3cm cubes, seasoned with salt and pepper
-80ml olive oil
-2 onions, thinly sliced
-4 garlic cloves, crushed
-5cm piece ginger, finely chopped
-4 lemongrass stalks, thinly sliced
-2 x 4cm pieces turmeric, finely chopped
-8 long red chilies, thinly sliced
-1 cup chopped mint
-steamed rice

1) Soak tamarind concentrate in 1 litre of warm water.
2) Heat oil in a large saucepan over high heat. Working in 3 batches, cook meat, turning, for 4 minutes or until browned. Remove with a slotted spoon and set aside. Reduce heat to medium, add onion and stir for 3 minutes or until soft. Add garlic, ginger, lemongrass, turmeric and chilies, and cook for 2 minutes.
3) Return meat to pan and cook for 2 minutes to coat. Strain tamarind, add tamarind water to meat and bring to a boil.

4) Reduce heat to low, cover and simmer for 2 hours or until lamb is tender. 5) Remove lid, increase heat to medium and cook for 10 minutes to reduce liquid by one-quarter. Season, stir in mint and serve with steamed rice.

**Original recipe calls for optional calves liver and tripe. See link.

Source: http://www.sbs.com.au/food/recipes/east-timorese-lamb-and-tamarind-stew