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
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
Preparation
- 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.
- 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.
- Heat the oil in a heavy skillet over medium heat and
fry the plantain slices until dark golden brown on each side.
- 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
- Wash the asparagus and snap off the hard ends.
- Cook the asparagus in boiling, salted water for 7 to 10 minutes (until tender) and drain.
- Melt the butter in a saucepan.
- Add cheese to butter and cook until melted and lightly browned.
- Serve asparagus topped with cheese sauce.
- Garnish with a sliced, hard-boiled egg.
Serves 8 to 10.
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
- Wash the rice and soak in water for 30 minutes. Drain well.
- Boil the milk in a large pan. Lower the heat and add the rice and cardamom seeds.
- Simmer on low heat until mixture thickens to a pudding-like consistency, about 1½ to 2 hours.
- Stir every 5 to 10 minutes to prevent mixture from sticking to sides and bottom.
- When the mixture has thickened, remove from the heat. Let cool about 25 minutes, and then add the sugar and stir well.
- 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
