Culinary cultures art night was fantastic!

Thank you to my chefs and friends who joined.

Here are the recipes for you to try at home.  Very simple and surprisingly flavorful food.

Jollof Rice 

Ingredients

1 large onion, chopped

2 Tablespoons vegetable oil

2 teaspoons tomato paste

1½ cups cooked rice

1 green chili, seeded and chopped (green pepper can be substituted)

1 cup meat or vegetable stock

 

Procedure

Cook the rice according to package directions.

Heat the oil in a frying pan and sauté the onion until soft, but not browned.

Add the tomato paste and chili and cook on medium heat while stirring, about 2 minutes.

Add the rice and continue stirring.

Add the stock and bring the mixture to a boil.

Reduce heat to medium and cook until almost all of the stock has evaporated. Serve.

Makes 4 servings.

 

Read more: http://www.foodbycountry.com/Kazakhstan-to-South-Africa/Nigeria.html#ixzz3UHzhdP8X

 

 

 

Korean Food – Kamja Guk Recipe  

Kamja Guk (Potato Soup)

Ingredients

·         2 cans beef or chicken broth

·         2 large potatoes, peeled and cut into bitesized pieces

·         2 medium carrots, peeled and cut into bitesized pieces

·         ½ cup mushrooms, chopped

·         1 green onion, chopped

·         Pinch black pepper

Procedure

1.     In a large saucepan, combine broth, potatoes, and carrots.

2.     Bring to a boil over high heat, and cover.

3.     Reduce heat to low and cook for 10 minutes, or until vegetables are tender.

4.     Add mushrooms, green onions, and black pepper.

5.     Stir well and cook for 2 minutes more.

6.     Serve hot.

 

South American Fried Plantains

Ingredients

• 4 ripe plantains
• 1/4 cup vegetable oil
• Salt

• Prep Time: 5 minutes
• Cook Time: 10 minutes

• Total Time: 15 minutes

Preparation

1. Cut the pointy tips off of each end of the plantains. Use a sharp knife to score cuts through the skin down the length of the plantain in several places.
2. Peel the skin off the plantains, then slice each one in half lengthwise. Slice each of those pieces in half lengthwise as well, so that you have four long slices from each plantain.
3. Heat the oil in a heavy skillet over medium heat and fry the plantain slices until dark golden brown on each side.
4. Drain slices on a paper towel and sprinkle with salt. Serve warm.

 

 

 

Spargelgemuse (Fresh Asparagus)

Ingredients

• 2 pounds of asparagus
• ¼ cup butter
• 3 Tablespoons Parmesan cheese, grated
• 1 large egg, hard-boiled

Procedure

1. Wash the asparagus and snap off the hard ends.
2. Cook the asparagus in boiling, salted water for 7 to 10 minutes (until tender) and drain.
3. Melt the butter in a saucepan.
4. Add cheese to butter and cook until melted and lightly browned.
5. Serve asparagus topped with cheese sauce.
6. Garnish with a sliced, hard-boiled egg.

Serves 8 to 10.

Read more: http://www.foodbycountry.com/Germany-to-Japan/Germany.html#ixzz3UMjJ9JiF

   

Kheer (Sweet Rice Pudding)

Ingredients

• ½ cup basmati or long-grain rice
• 4 cups milk
• ¼ cup raisins
• 1 cup sugar
• 1 teaspoon cardamom seeds
• ¼ cup almonds, slivered

Procedure

1. Wash the rice and soak in water for 30 minutes. Drain well.
2. Boil the milk in a large pan. Lower the heat and add the rice and cardamom seeds.
3. Simmer on low heat until mixture thickens to a pudding-like consistency, about 1½ to 2 hours.
4. Stir every 5 to 10 minutes to prevent mixture from sticking to sides and bottom.
5. When the mixture has thickened, remove from the heat. Let cool about 25 minutes, and then add the sugar and stir well.
6. Add the raisins and almonds. Serve hot or cold.

Serves 4 to 6.

Read more: http://www.foodbycountry.com/Germany-to-Japan/India.html#ixzz3UMlYURL2