Dirty Rice
Dirty rice is a traditional Cajun dish made from white rice cooked with small pieces of chicken liver or giblets, which give it a dark (“dirty”) color. Ingredients 2 tablespoons chicken fat 1 teaspoon black pepper ½ lb (225 g)…
Ingredients cumin
Chicken Curry
Ingredients Marinade ingredients 4 lb chicken 1½ teaspoon salt ½ teaspoon red chile powder 1 pinch of turmeric 100 ml coconut yogurt 1½ teaspoon ground coriander ½ teaspoon garlic paste 1½ teaspoon ginger paste 1 teaspoon chile powder 1 teaspoon…
Jambalaya I
Jambalaya, one of Louisiana’s most famous dishes, is rooted in Spanish and French cuisine and is the New World version of paella. Jambalaya originated in the French Quarter of New Orleans. It was the accidental result of Spaniards attempting to…
Rice and Lentils (Mejadra)
Extremely simple to cook, mejadra is a fundamental component of Middle Eastern cuisine. It provides carbohydrates, proteins, and a full stomach. It also tastes great. The most common recipe uses rice. Bulgur can be substituted for rice, using the exact…
Homemade Baharat
Ingredients 6 tbsp allspice 6 tbsp black pepper 3 tbsp cinnamon 3 tbsp coriander 2 tbsp cumin 1 tbsp nutmeg 1 tbsp cloves ½ tbsp cardamom Procedure Finely grind all the ingredients using a mill or spice grinder. Mix well.…
Arroz con Maiz (Rice with Corn)
Ingredients Sofrito 2 medium yellow onions, cut into large chunks 3–4 Italian frying peppers (also know as cubanelle peppers) 16–20 cloves garlic, peeled 1 large bunch cilantro, washed 10–12 ajices dulces (sweet chili peppers) 10 leaves of culantro (recao), or…
Barbecued Spare Ribs
Barbecued Spare Ribs are a classic American barbecue meal made from pork. This version is cooked in the oven, not on a barbecue, and uses a barbecue sauce with Asian-associated flavors like soy sauce, rice vinegar, and garlic. Ingredients 2…
Potato Samosas (Aloo Pies)
Ingredients 2 cups all purpose flour 2 tsp baking powder ½ tsp salt ¾ cups water 4 ea. (600 g / 1 lb) medium potatoes Salt Black pepper Chile pepper 1–1½ tsp ground or whole cumin (jeera), or to taste…
Cassoulet
Cassoulet (Pays D’OC caçolet) is a speciality of the region of Languedoc and named after the clay stew-pot in which it is made. It is possibly related to cocido in Spain. Cocido is said to have originated from the Jewish…
Gudeg (Green Jackfruit Stew)
Gudeg (green jackfruit stew) is a very sweet dish made of young jackfruit, cooked with palm sugar and seasoning until it turns dark brown. It is usually served with rice, coconut milk soup (areh), tofu, country chicken egg, and traditional…
Yetakelt Wot (Ethiopian Spiced Vegetable Stew)
Yetakelt wot is a flavorful and aromatic dish made with a variety of vegetables cooked in a rich and spicy sauce. This vegetarian stew is a popular dish in Ethiopian cuisine and is often served as a main course with…
Ibihaza (Rwandan Beans)
Ibihaza is a traditional dish from Rwanda that features flavorful and hearty beans cooked to perfection. This simple yet delicious recipe is a staple in Rwandan cuisine and can be enjoyed as a main course or as a side dish.…