What’s cooking in Tanzania – Mshikaki

Written by Leandro Agostini on August 4, 2021. Posted in Whats cooking.

What’s cooking? World recipes

The name of this popular Tanzanian and Kenyan street food dish, mshikaki, refers to skewered pieces of marinated meat such as beef, goat, or mutton that is slowly cooked over hot coals. The meat is marinated in a combination of various herbs and spices that are popular along Africa’s eastern coast.

The dish is most often enjoyed after dusk, when the vendors start to sell mshikaki at their stalls, and it is said to taste even better when accompanied by sauces or dips on the side.

Ingredients

900 g (2 lb) beef sirloin steak

1 tsp of garlic powder

1 tsp coriander powder

1 tsp cumin powder

½ tsp cayenne pepper

½ tsp paprika powder

1 tsp onion powder

1 tsp ground black pepper
¼ tsp ground allspice

1 tsp dried thyme

1 tsp garlic paste

1 tsp ginger paste

2 tbsp white vinegar

2 tbsp water

50 ml (¼ cup) vegetable oil

80 g fresh coriander, finely chopped

Directions
Cut the beef steak into approximately 1” size cubes.
Add the dry spices, herbs, garlic and ginger pastes, vinegar, oil and water to a large bowl.
Whisk together until all the ingredients are mixed. Stir in the fresh coriander.
Place the beef into a large tray or mixing bowl. Pour the marinade mixture over the meat and mix thoroughly.
Place the marinaded beef into a large ziplock or sealable bag, remove air and seal.
Marinate for at least 24 hours in the fridge. Marinating for up to 48 hours is preferred; to tenderize the meat and allow the flavours to infuse fully.
Remove the meat from the fridge and allow at least 1 hour for it to reach room temperature.
Using metal skewers, skewer the meat cubes. If using bamboo skewers, place the skewers in hot water and allow to soak for 1 hour.
Mishkaki is traditionally barbecued over charcoal, which adds a smoky flavour. Before cooking, allow the charcoal to reach cooking temperature. Oil the cooking grates and place the skewers on to the barbecue. Alternatively, the Mishkaki can be grilled (broiled) indoors.
Cook until the internal temperature of the meat reaches 65°C / 145°F (medium done).

If you’ve never tried it please make sure to ask for it when you travel to Tanzania

spotted in www.internationalcuisine.com

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What’s cooking in Senegal- THIEBOUDIENNE

Written by Leandro Agostini on August 4, 2021. Posted in Whats cooking.

What’s cooking? World recipes

Thieboudienne literally translated means the rice of fish in the Wolof language in Senegal. The name hardly does the dish justice. Thieboudienne is considered to be the national dish of Senegal and for good reason, it is bursting with layers of excellent flavor. Just one of the reasons Senegalese cuisine is known around the world as delicious. By the way, you pronounce Thieboudienne like this (ceebu jen).

Thieboudienne can be made with an assortment of different vegetables so you can easily use what you like or have on hand. Thieboudienne calls for a few unique ingredients. Smoked fish is one which adds great flavor (I bought mine at my local African store.) Another is a spice called netetou which is a fermented bean that is ground up. This spice has a strong unpleasant scent but completely changes into an umami flavoring when cooked. I highly recommend you try it and it is also used in many other Senegalese and West African dishes. You can pick some up here. Just and FYI it goes by different names, so I included a link so you can get the right item.

The puree or marinade that is made for the fish is exceptional, I will use it on all sorts of other things. You can use any type of white firm fish you like but grouper or snapper would be most authentic. Additionally you can use the whole fish or just fillets which is what I ended up using. If using the whole fish you stuff the puree into slits or if using fillets you can marinade them in the puree, just plan some extra time for that. It should refrigerate for a couple of hours to absorb the delicious flavor.

They also use broken rice to make this dish. Typically, it is cheaper to purchase as it is not the pristine jasmine or basmati whole grains. You can pick some up here if you want to use the real thing.

Just remember when making this amazing, flavorful dish, that it is totally adaptable. Use the vegetables you like and eliminate what you don’t. I do hope that you will make it and let me know how much you loved it. It should be served and eaten on a large communal platter. Be sure to take a photo and tag me.

If you would like to learn more about this beautiful country be sure to check out “Our Journey to Senegal”. Here you will also find more authentic Senegalese recipes like Ndambe and Thiakry.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Thieboudienne The national dish of Senegal
This dish of fish and rice is so much more, it truly bursts with exceptional flavor.
CourseMain Course
CuisineSenegalese
Prep Time30 minutes
Cook Time1 hour
marinading time2 hours
Total Time3 hours 30 minutes
Servings6
Calories436kcal
AuthorDarlene at International Cuisine
Ingredients
1 1/2 cups rice broken rice
4 Large pieces white fish snapper or grouper
3 tomatoes mashed
3 Ttablespoons tomato paste
1 bunch parsley crushed
1 large Carrot peeled and cut into medium pieces
1 sweet potato peeled and chopped into large chunks
1 large onion chopped
4 cloves garlic finely chopped (divided)
1 small eggplant sliced
1 small cabbage cut into 4 pieces
1/2 cup peanut oil
2 Maggi cubes
4 bay leaves
1 Tablespoon nététou
2 Tablespoons smoked fish shredded or ground
2 habanero peppers de-seeded and diced.
1 Tablespoon black pepper
salt to taste
4 okra
6 cups hot water

Instructions
Prepare the stuffing or puree/marinade for fish :
In a food processor or mortar and pestle blend or crush the parsley, half the garlic, 1 Maggi cube, plus a little salt and pepper to taste and a spoon of oil.
Cut slits if in the flesh of the fish and stuff the puree inside or slather the fillets with the puree and refrigerate for a couple of hours. (Reserve leftover puree)
Make the tomato sauce.
Heat the oil to medium high and add the onions , tomatoes, tomato paste , the black pepper and remaining garlic. Then fry for 15 minutes.
Add the stuffed or marinated fish into the tomato sauce.
Add the Maggi cube, bay leaves, nététou, smoked fish, habaneros and 1 cup of water.
Simmer until the fish pieces are cooked through, about 15 minutes.
Remove the fish and add vegetables
Remove the fish pieces and add all the vegetables except okra with 1 cup of water and cook the vegetables until they are cooked approximately 25-30 minutes.
You must ensure that the vegetables are tender before removing them, but take care to not overcook them.
Then remove the vegetables and add the okra with water. Cook for 5 minutes more than remove the okra
Cooking the Rice
Cook the rice over low heat, stir often and cook until tender.
When the rice is cooked well its ready for serving. place the rice on a nice dish and arrange the vegetables and fish on top.

If you’ve never tried it please make sure to ask for it when you travel to Senegal

spotted in www.internationalcuisine.com

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What’s cooking in Namibia- NAMIBIAN PAP AND FRIED CABBAGE

Written by Leandro Agostini on August 4, 2021. Posted in Whats cooking.

What’s cooking? World recipes

Namibian Pap and fried cabbage is a staple food.

Pap is considered to be the national dish of Namibia. It gets its name form the Dutch and means porridge.

It is made from cornmeal which typically comes from white corn or millet depending on the region. It is served alongside everything you eat in Namibia.

It is the cornerstone, lots of carbohydrates to make you full and it is served alongside sauces, meats, fish and vegetables.

In this case we made a super quick and easy fried cabbage dish, it was tasty with caramelized onions, with some garlic, ginger and a touch of turmeric.

We enjoyed these two dishes alongside the homemade sausage called Boerewors.

It made for a lovely Namibian meal.

Typically you eat the pap by taking a piece only with your right hand. Using your thumb to make an impression to grab some fried cabbage and any juices in the dish and enjoy.

It takes a little practice but it is kind of fun once you get the hang of it.

Namibian Pap and Fried Cabbage
CourseSide Dish
CuisineNamibian
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings4

Ingredients
For the pap
3 1/2 cups water divided
1 teaspoon salt
1 1/4 cups of white fine cornmeal
For the fried cabbage
1 head of green cabbage chopped
1/2 large white onion chopped
6 cloves garlic minced
2 inches ginger peeled and minced
1 teaspoon turmeric powder
Juice of 1 lime
salt to taste
3 Tablespoons vegetable oil
Instructions
For the Pap
Combine 2 1/2 cups of water and the salt in a saucepan.
Bring to a boil.
Mix the cornmeal with the remaining 1 cup of water in a small bowl
Add the corn meal mixture slowly to boiling water stirring constantly.
Reduce heat to low and continue stirring.
Cook for a minimum of 5 minutes or until the mixture is nice and thick.
to make the mound put the pap into a bowl and turn it over serve alongside the fried cabbage
For the fried cabbage:
Heat the oil in a large frying pan
Add in the onions and saute over medium to low heat until caramelized.
Add in the garlic and stir for another minute
Add in the ginger and turmeric. Stir for another minute
If needed add a little bit of oil if it seems dry.
Add the lime juice, cabbage and salt to taste.
Cook until the cabbage is cooked but retains a bit of crunch
Serve alongside pap.
Enjoy

If you’ve never tried it please make sure to ask for it when you travel to Namibia

spotted in www.internationalcuisine.com

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What’s cooking in Mauritius – Boulettes

Written by Leandro Agostini on August 4, 2021. Posted in Whats cooking.

What’s cooking? World recipes

What are Boulettes ?
Boulettes are dumplings you can find in Mauritius which are served in various ways and in different combinations. You will surely fall in love with those local dumplings – Niouk Yen being one of them. You might visit many countries where Chinese cuisine is popular but you will never come across a Chinese place that sells Niouk Yen. So, undoubtedly, they must really be a typical Mauritian-Chinese delicacy.

In Mauritius, these dumplings are a common street food, so much that no one really makes them at home. We just go to one of the reputable “marchand boulettes” (dumpling sellers) and order them. If you are looking for boulettes, you will surely get them at any street corner shop in China Town in Port Louis or in any restaurant around the island or in your hotels.

How are they served?
They are usually served in two ways- either in soup or salad. Whichever the way you prefer them, you will have the opportunity to taste the various type of dumpling proposed- Niouk Yen (Boulette Chouchou), Meat Balls, Shao Mai, Wonton, Fish Balls and Smoked Tofu (Teokon).

What are the various types of Dumplings?

Niouk-Yen

They are dumplings that are made with chayote then steamed and eaten accompanied by your favourite chili, soy or garlic sauce. They are delicious and require very few ingredients.

Sao-Mai

They are vegetarian or pork dumplings that can be made solely of chayote or mixed with pork, meat, chicken or shrimp, which is then surrounded by a thin square wrapper (a dough skin made of flour, egg, water, and salt) and then steamed before eaten.

Wonton

Wontons are made by spreading a square wrapper flat in the palm of one’s hand, placing a small amount of filling in the center, and sealing the wonton into the desired shape by compressing the wrapper’s edges together with the fingers.

The Recipes
Niouk- Yen Recipe (Boulette Chou-chou)
INGREDIENTS

– 500g chou chou (Chayote-Christophines)

– 100g of tapioca starch

– 100g minced meat (or dried shrimps)

– 1 tablespoon of soy sauce

– 2 tablespoon of salt

Preparation

Peel and grate the cabbage cabbage and salt.
Let stand 15 minutes, drain well in a cloth and set aside.
Mix the tapioca starch, ground meat, soy sauce and cabbage cabbage.
Add salt and knead.
Form the dumplings with the dough and cook steamed for 20 minutes.
For Tapioca starch, the dosage may vary, I suggest you bouler a ball and put leather in the steam, if your ball flattens, add the starch in the mix, knead again and try cooking. .. and so on.

Sao-Mai Recipe (Bouchon)
Ingredients:

– 200g chicken breast
– 1 tbsp of crushed garlic
– A pinch crushed ginger
– 1 tbsp soy sauce
– 1tbsp of oyster sauce
– 1/2 tbsp of sesame oil
– 1 tbsp sugar
– 1/2 tbsp salt
– 1/2 tbsp Pepper
– 1 packet of wantan sheets
– 2 christophines (chayotte–chouchou) grated and pressed (to remove all the water)

Preparation:
Crush the chicken cut into cubes in a blender , grate the chayotte and remove all the water from it by sprinkling salt on it. Then squeeze the grated and salted chayotte in a clean cloth. Add a pinch of garlic, a bit of spring onion, oyster sauce and soy sauce and fill the wantan sheets with the mixture that will form balls. It’s ready to go to the steamer.

For the Soup
The soup remains the simplest part of the recipe! You will need:

– 500ml of water
– Fish Sauce or Table Salt
– Monosodium Glutamate
– Black Pepper
– A chicken wing (To add some flavouring)

Some might prefer making a bouillon with Maggie Cube which can be rather simple but the real Boulette Soup requires some more time to prepare.

Pour 100ml of water into your steamer (On Stove), add the chicken wing, 3 tablespoon of fish sauce or 1 tablespoon of table salt. Add 1 tablespoon of monosodium glutamate and some black paper to taste. Allow the wing to cook in the boiling water. When the water has reduced to half add the rest of water and re-season similarly. Taste and add fish sauce or salt if required. In the end you can add some fish balls and some shallot.

If you are a vegetarian to add flavouring you can use dried mushrooms and maize as seasoning.

If you’ve never tried it please make sure to ask for it when you travel to Mauritius

spotted in /www.indian-ocean.com

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What’s cooking in Kenya – Ugali

Written by Leandro Agostini on August 4, 2021. Posted in Whats cooking.

What’s cooking? World recipes

A bit of ugali history
Before the 19th century, sorghum and millet were the primary grains produced and consumed in Kenya. Corn, or maize, the main ingredient in ugali, was introduced to the area by Portuguese traders. It was initially produced for export, but was eventually adopted by locals, who transformed it into the simple and nourishing porridge called ugali.

Today, ugali is a staple of the Kenyan diet, eaten by many on a daily basis. It is generally served as a side – the perfect accompaniment for stews, curries, or veggie dishes.

If you visit Kenya, don’t be surprised to see locals eating ugali with their hands, using it almost like a utensil. The proper way is to pinch a small bit off with your fingers, roll into a ball, and use your thumb to make a small depression for scooping up a bite of stew.

Notes on the recipe
Ugali doesn’t generally call for salt. This recipe follows that tradition. If your tastebuds require a bit of saltiness, simply add a big pinch of salt to the water at the beginning of cooking, or top with salted butter at the table.

You will want to use a sturdy wooden spoon for cooking the ugali. Expect to get a workout in the process, as the dough becomes quite stiff.

You’ll know the ugali is cooked when it starts to pull away from the sides of the pan, and begins to take on the aroma of roasted corn.

Ugali – Kenyan cornmeal

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Simple and satisfying, this cornmeal porridge from Kenya, called Ugali, is the perfect accompaniment to soups, stews, and savory curries.
Author: Sandra Mukidza
Recipe type: Side
Cuisine: Kenyan
Serves: 4 as a side

Ingredients
2 cups water
1½ cups medium or coarse-ground white cornmeal (white is traditional, but yellow works fine)

Instructions
Bring the water to a boil in a medium sauce pan.
Reduce the heat to low, and stirring constantly with a whisk, slowly add the cornmeal to the boiling water. The ugali will begin to thicken quite quickly.
Continue cooking on low heat, stirring every minute or so with a sturdy wooden spoon, until the ugali begins to pull away from the sides of the pan and hold together, and takes on the aroma of roasted corn. Turn it out immediately onto a serving plate. If you would like, using a spoon or spatula, quickly shape it into a thick disk or round.
The ugali will continue to firm as it cools, and will be thick enough to cut with a knife (similar to firm polenta).
Serve it up with your favorite savory stew or curry.

Notes
Ugali is a cornmeal porridge similiar to polenta.

The recipe does not call for any salt, but if you find your tastebuds need a bit more saltiness, you could serve it with some salted butter or add a big pinch of salt to the water at the beginning.

You will want to use a sturdy wooden spoon for cooking the ugali. Expect to get a workout in the process, as the dough becomes quite stiff.

You’ll know the ugali is cooked when it starts to pull away from the sides of the pan, and begins to take on the aroma of roasted corn.

If you’ve never tried it please make sure to ask for it when you travel to Kenya

spotted in tasteoftheplace.com

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What’s cooking in Botswana – SESWAA

Written by Leandro Agostini on August 4, 2021. Posted in Whats cooking.

What’s cooking? World recipes

According to Mark Kurlansky, author of the book Salt: A World History, salt consumption is on the decline: “The average 20th century European consumed half the amount of salt as the average 19th century European,” he writes. This could be because, historically, salt was a lifesaver, used to preserve cod for a long ship ride, vegetables for a long winter, or meat for consumption later in the season.

When refrigeration was invented, salt curing and preserving became less of an imperative, since meat and fish last longer when cooled, or almost indefinitely when frozen. Salt-curing is still common, but it’s no longer necessary; salt itself is more commonly used as a tool for making food taste good than it is a tool for survival. Brining chicken, for instance, is touted as a way to ensure the meat is more tender by disrupting the structure of the muscle filaments of the meat. And tenderizing a cheap cut of red meat with salt can apparently help it “taste like filet mignon” — even if it’s not.

In Botswana, long before salt was being used to transform cheap cuts of meat into mock filet mignon, people were cooking seswaa. As the national dish of Botswana, seswaa is served at weddings, funerals, and other celebrations. Seswaa’s ingredients are very straightforward: meat on the bone, water, and salt. The salt, added while the meat cooks, helps to soften the meat until it is ready to be pounded with a pestle and served atop pap, which is stiffened cornmeal.

The Republic of Botswana is a landlocked country in southern Africa, and was formerly a British protectorate called Bechuanaland. In 1966, the country gained its independence, and has remained a representative democracy ever since. About the geographic size of France, Botswana is mostly flat and predominantly desert; the Kalahari occupies close to 70 percent of its land.

Despite the dominance of the Kalahari, Botswana’s grasslands and deltas house incredibly diverse wildlife. Indeed, most tourists visit Botswana for the unique ecosystem and wildlife of the Okavango Delta, a UNESCO World Heritage site and one of the seven natural wonders of Africa, as well as the Chobe National Park and its elephants.

While the country is not necessarily known for its cuisine, I am a writer who loves to eat. So I wanted to spotlight Botswana’s national dish — and make seswaa myself in my own home in Mexico. Here’s how it turned out, plus my recipe if you want to try it yourself (wherever in the world you may be).

How to make seswaa
As I wrote in my piece on corn in Zimbabwe, Africa now accounts for 6.5% of the world’s corn production, despite the grain’s origins in Mexico. In Botswana, seswaa would be prepared in three-legged iron pots, over a fire. I don’t have either, so the recipe below is adapted to cook the beef in a slow cooker and — at the suggestion of this Guardian recipe — with the addition of bay leaves and black pepper.

Served with pap (also called phaletshe), and morogo, spinach-like greens that are boiled (I just used regular spinach, with an added pinch of salt, of course) it’s a colourful, hearty plate of food.

Ingredients:

1,000g / 2.2 lbs beef, bone-in (I used chuck shoulder)

2 tsp salt

¼ tsp black pepper

4 bay leaves

1-2 cups of water, or enough to cover the meat

Method:

Season the meat with salt and pepper, and place it in the slow cooker; add bay leaves and water and cook on high for 4–5 hours.

Check on the meat after 4 hours. If it falls off the bone easily, it’s about done. If it’s still clinging to the bone, give it some more time.

When cooked, remove the meat from the slow cooker and let it cool to room temperature.

Using a mortar and pestle, pound the meat down until it resembles pulled or shredded beef. If you do not have a mortar and pestle, you can pull the meat apart with two forks until it’s fully shredded.

How to make pap
Ingredients:

2 cups water

1 tsp salt

1 cup white cornmeal

2 tsp butter

Method:

In a large saucepan, bring the water and the salt to a boil. Add the cornmeal and cover. Reduce the heat to medium-low and stir the cornmeal every 5 minutes, as it cooks. After 30 minutes of cooking, add the butter and stir in until fully melted. Turn off the heat and put the lid on the pot to let the pap stiffen as it cools.

If you’ve never tried it please make sure to ask for it when you travel to Botswana

spotted in www.gadventures.com

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What’s cooking in Qatar – Saloona

Written by Leandro Agostini on August 3, 2021. Posted in Whats cooking.

What’s cooking? World recipes

A classic delicacy perfect for family dinners, Saloona is a classic Arabic Stew that can be prepared with anything available. Generally, the dish is prepared with beef, fish, or lamb depending on the availability. One can use seasonal vegetables to prepare it and flavor it with ginger and garlic.

Visitors coming to Qatar can find Saloona in any traditional restaurant. In fact, just about every Souq in Qatar has a traditional restaurant somewhere or the other. Saloona can be eaten with bread soaked in the broth. Interestingly, there are restaurants in Qatar that give Saloona their own contemporary twist.

INGREDIENTS
Nutrition
1kg chicken (cut into thighs, breasts and legs)
courgette, cauliflower, carrots and potatoes, chopped into small pieces
basmati rice
4 diced onions
2 -3 garlic cloves, crushed and ground
dried coriander, chopped
3 chopped tomatoes
1⁄4 cup tomato puree
3 chicken stock cubes
black pepper
turmeric
salt
ghee
6 cups water

DIRECTIONS
Fill a cooking pot around half way with water (approximately 6 cups) and leave to boil.
Add the chicken to the water followed by pinches of salt, black pepper, and turmeric and leave to cook for around half an hour.
In another pan, put in 3 tablespoons of ghee and leave to melt. Follow this by adding two of the four diced onions, crushed garlic, chopped tomatoes, chopped vegetables and tomato puree and stir. Leave to cook for around fifteen minutes.
Once the fifteen minutes are up, add the mixture in the pan to the chicken broth in the pot and follow this by adding two chicken stock cubes. Leave to cook on a low flame for ten minutes.
Then add the coriander to the mixture and allow to cook on a low flame for another ten minutes.
Now you have finished making the chicken saloona. The whole process should take 45 to 50 minutes.
To make the rice, first put your desired amount of rice into a cooking pot and fill the pot with water so that the water just about covers the rice. (Do not use too much rice because it will expand in the water.) Leave the rice to soak for half an hour.
Drain the rice and re-put it into the cooking pot with water so that again it just covers the rice, and leave to cook until the water boils.
In another pan, add two to three tablespoons of ghee and allow to melt. Add your two remaining diced onions along with a pinch of salt and stir until the onions are a golden color.
Transfer the onions to the rice in the pot. Add the remaining chicken stock cube and stir into the rice. Leave the rice to cook on a low flame for another ten minutes. By then the water should have evaporated and the rice be ready.

If you’ve never tried it please make sure to ask for it when you travel to Qatar

spotted in ww.myholidays.com

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What’s cooking in Oman – Chicken Majboos

Written by Leandro Agostini on August 3, 2021. Posted in Whats cooking.

What’s cooking? World recipes

Chicken majboos is a traditional recipe from the Sultanate of Oman, the United Arab Emirates and the entire Persian Gulf region.

OMANI CUISINE
Oman is a sultanate of the Middle East bordering the United Arab Emirates to the northwest, Saudi Arabia to the west and Yemen to the southwest. It overlooks the Arabian Sea to the south and east, on the Gulf of Oman to the northeast.

Omani cuisine is a real melting pot for the palate. The Sultanate of Oman offers a rich cuisine with diverse influences.

India and Pakistan were the first sources of inspiration. The massive immigration of Indians and Pakistanis, mainly as construction workers, had an impact on the eating habits of the Omanis.

Sri Lanka and Zanzibar, a former Omani colony, have also left their mark, as have the many recently arrived Asians, mainly Thais and Malays.

The European influence is also noticeable, mainly French and English.

Oman’s traditional cuisine revolves around two main dishes: shuwa and biryani rice.

Shuwa, which is the main dish, is a lamb dish stewed for 48 hours in a kind of underground sand oven. The lamb, previously marinated, is wrapped in a banana or palm leaf for cooking during which no steam should escape.

Biryani rice, flavored with saffron, is served on a large plate. With meat, lamb, chicken or fish, often with tuna, everything is grilled over a fire. The rice is flavored with tomato, chili and onion sauce. It is often accompanied by a salad. There is also a barbecue version in which the lamb or chicken skewers are marinated in spicy yogurt and then grilled.

HOW TO MAKE CHICKEN MAJBOOS
Chicken majboos is very close to biryani but also to al kabsa from Saudi Arabia.

The main ingredient for the majboos recipe is rice. It is prepared with a choice of protein such as chicken, lamb or fish, cooked until tender and then associated with the rice.

WHAT IS THE ORIGIN OF MAJBOOS?
In Arabic, majboos means “be engaged”. If today’s majboos is widespread in the Persian Gulf, it was still the ultimate dish for special occasions, especially engagements and weddings until recently.

RICE
Rice is the basis of Asian cuisine. The most important foods are often based on rice. Asians are known to have a healthy diet and for good reason. They definitely hold the record for longevity.

Scientific research has proven that rice was a source of almost perfect food, with an ideal balance between proteins, fats and carbohydrates. It is clearly the key to a healthy diet.

Majboos is a deliciously scented dish that I highly recommend.

Ingredients
1 whole chicken (about 3 lb / 1.5 kg), cut in pieces
2 onions , thinly sliced
5 cloves garlic
4 green hot chili peppers , thinly sliced
1 tablespoon black peppercorns
1 tablespoon cumin seeds
1 tablespoon coriander seeds
4 pods green cardamom
6 whole cloves
1 teaspoon turmeric
1 bayleaf
1 cinnamon stick
1 dried lime
Salt
For the chicken spices
1 tablespoon turmeric
1 tablespoon garam masala
Salt
Olive Oil
For the rice
400 g basmati rice
For the garnish
30 g pistachios
30 g slivered almonds
40 g golden raisins

Instructions
In a large bowl, add the rice. Rinse with water 2 to 3 times or until the water is clear. Cover with water and let stand for 30 minutes.
In a Dutch oven on low to medium heat, add the cut pieces of chicken, season with salt, and cover with 4 cups (1 liter) of water.
In a skillet on medium to high heat, add 2 tablespoons of olive oil, and add half of the sliced onions. Fry for 2 minutes while stirring.
Add the garlic, green hot chili peppers, black peppercorns, cumin seeds, coriander seeds, cardamom pods and cloves. Continue toasting for 2 minutes while stirring.
Add the turmeric, bay leaf, cinnamon stick, and dried lime. Stir for 30 seconds.
Add the spice and onion mixture to the Dutch oven with the chicken.
Stir, and cook covered for 45 minutes.
Take the pieces of chicken out of the Dutch oven and place in a large bowl.
Drain the rice, and add to the chicken broth. Cook the rice covered, on low heat, for about 20 minutes.
In a small bowl, add the turmeric, garam masala and 2 tablespoons of olive oil. Mix.
Pour the spice paste over the chicken and coat each piece carefully.
Garnish
In a skillet on medium to high heat with 2 tablespoons of olive oil, add the remaining onion. Cook while stirring for 6 minutes or until the onion turns slightly brown.
Add the pistachios, the almonds and the raisins and continue frying for 2 minutes.
Transfer the mixture to a bowl.
In the same skillet over high heat, add 1 tablespoon of olive oil, and add the marinated chicken pieces.
Toast the chicken for 2 minutes on each side.
Assembly
When the rice has absorbed all the water, after about 20 minutes, take off the heat and transfer to a large serving dish.
Top with the onion and dried fruits.
Finally, add the chicken pieces on top.

If you’ve never tried it please make sure to ask for it when you travel to Oman

spotted in www.196flavors.com

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What’s cooking in Jordan- Mansaf

Written by Leandro Agostini on August 3, 2021. Posted in Whats cooking.

What’s cooking? World recipes

Mansaf is a traditional Arabic lamb dish that is cooked in yogurt sauce. It is considered a national dish of Jordan which is served with rice and flatbread.

Jordan is home to one of the best Middle Eastern cuisines, which is similar to other Mediterranean and Levantine dishes. If you visit there, regardless of the occasion, most locals will recommend you two popular dishes to try- Maqluba and Mansaf. In this post, let’s talk about the latter.

In the old centuries, the local Jordanian tribes called Bedouin was the first to introduce the dish called Mansaf. Throughout these years, it started to modernize by introducing rice and yogurt called Jameed, which is a dry yogurt made from goat’s milk. Furthermore, when the country got its independence, it officially became its national dish.

WHAT IS MANSAF?
It is a traditional dish from Jordan which is cooked using Jameed or plain yogurt sauce. The yogurt is combined with the broth of the Lamb that is boiled for many hours using different spices. It is served in a large serving platter where it is divided into 3 layers:

Firstly, we use a large thin flatbread called Markook (OR shrak bread in English), which we tear into smaller pieces and put around the plate. Secondly, the cooked turmeric rice is added above the flatbread, that is followed by lamb meats. Lastly, you pour the yogurt soup on it and sprinkle it with chopped parsley and fried almonds or pine nuts.

This dish is served during special occasions, national or religious holidays like Ramadan, or inviting special guests. I remember when I visited Jordan for the first time, my close relative made this dish since we were their guest in the house.

As a half Jordanian, Mansaf is important to us since this is part of our cultural heritage. In this post, you will learn the recipe that I learned from my father, that he learned from his mother.

RECIPE INGREDIENTS
There are several important ingredients you need to make this delicious Jordanian mansaf recipe:

I. MEAT: The meat I am using in this recipe is a mix of Lamb bone-in cuts which I let the butcher chop into smaller pieces. You can use Lamb shank, leg, or any part you like, as long you manage to have them chop into pieces.

II. YOGURT: Traditionally, locals use the dry goat’s milk called Jameed. However, in this recipe, I am using just plain yogurt. Some versions of Mansaf, like my recipe, prefer to use plain yogurt or Greek yogurt.

That is because it does not have an overwhelming taste and smell of goat’s milk, which is salty and sour. Also, because I live in an Asian country, it is not easy to find the ingredient Jameed. Nonetheless, it doesn’t matter since the taste is still delicious.

III. SPICES: When you are boiling the lamb, I add a few spices to make sure the broth is flavorful. These spices include cinnamon stick, allspice, cardamom, bay leaves, peppercorn, and cloves.

IV. CONDIMENTS: To enhance the flavor of this dish, I use garlic- that I sauteed in olive oil, and lemon juice which I later transfer all of them into my cooked yogurt sauce. Because Jameed has a natural sour taste, you will need lemon juice to add the sourness to the yogurt soup.

IV. RICE AND FLATBREAD: I am using long-grain rice which I mix with turmeric and olive oil.

STEP BY STEP INSTRUCTION
Cooking Mansaf is a complex process since there are 4 things you need to do: Cooking the Lamb; Making the Laban sauce; Cooking the yellow rice; and Assembling the Mansaf

I. COOKING THE LAMB
In this step, I pour water and put the lamb in the pot. When it is boiling, you will notice the meat will be releasing its excess fats or dirt, which I later remove all the boiled water and replace a new one. That is because in this process I am cleaning the meat through boiling.

When you replace it with clean water, turn on the fire let it boil. Once it is boiling, I add all spices and then I adjust it to low heat and cover with the lid. For the meat to become soft and tender, you will have to let it cook for 2 hours or until it becomes soft.

II. MAKING THE LABAN (YOGURT) SAUCE
To make the yogurt or laban sauce, I pour the plain yogurt and water into the blender to help liquefy the sauce.

Next, I transfer the blended yogurt sauce into the new pot, which I use the large cooking spoon to gently stir the sauce for 3 to 5 minutes. After that, I add the meat and the broth from the cooked lamb.

Lastly, in a separate pan, I sauté the chopped garlic till it turns light brown, which I transfer into the laban sauce. Add lemon juice and stir to combine to add sourness.

And now you’re done with the sauce, you still need to make the rice.

III. MAKING THE YELLOW RICE
Cooking a rice is the same like other rice dish which is easy.

First, I add olive oil to the pot before I added the rice. I let it stir for 30 seconds before I add salt and turmeric powder. I give it a quick stir for one more time before I pour water into the pot
Make sure you lower the heat to simmer when it started to boil so the rice is cooked thoroughly.

IV. ASSEMBLING THE MANSAF
For presentation purposes, I use a large serving plate which is common to do in our Jordanian culture.
On this plate, I put the flatbread, which I tear into small pieces, around the plate. Next, I add the rice and then the lamb meat. After that, I pour the soup around rice and lamb using the ladle spoon.

And lastly, before you dig in, sprinkle with chopped parsley and fried almonds or any nuts you like. In my opinion, the nuts are not needed in this dish since they wouldn’t make any difference in terms of taste.

RECIPE TIPS AND HINTS
If you want to cook the lamb faster, use a pressure cooker instead of an ordinary cooking pot. The meat will be tender in less than an hour
Sautéing the chopped garlic in olive oil before putting it into the sauce will enhance the flavor and add aroma to the yogurt
In this Jordanian mansaf recipe, I am tearing the flatbread into pieces since I learned it from my father. But, you don’t have to if you like.
You can use Jasmine, Basmati, or any long or medium-grain rice.
If you don’t like to fry the Almond or Pine nuts, you can instead roast them.
If you don’t have shrak bread, you can use tortillas or any thin homemade flatbread

If you’ve never tried it please make sure to ask for it when you travel to Jordan

spotted in theodehlicious.com

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What’s cooking in Israel- Falafel

Written by Leandro Agostini on August 3, 2021. Posted in Whats cooking.

What’s cooking? World recipes

Falafel is a Middle Eastern food with a long history in Arab countries, as well as ancient Israel. The word falafel may descend from the Arabic word falāfil, a plural of the word filfil, meaning “pepper.” These fried vegetarian fritters are often served along with hummus and tahini sauce (known as a “falafel plate.”) They’re also great served with opens in a new windowtoum, a Middle Eastern garlic sauce.

So just what is the history of this tasty little fritter? Legume fritters have existed in the Middle East for thousands of years. According to opens in a new windowThe Encyclopedia of Jewish Food by Gil Marks, “The first known appearance of legume fritters (aka falafel) in the Middle East appears to be in Egypt, where they were made from dried white fava beans (ful nabed) and called tamiya/ta-amia (from the Arabic for ‘nourishment’); these fritters were a light green color inside. Many attribute tamiya to the Copts of Egypt, who practiced one of the earliest forms of Christianity. They believed that the original state of humankind was vegetarian and, therefore, mandated numerous days of eating only vegan food, including tamiya.”

Traditional falafel is a great vegan source of protein for people who have cut meat out of their diet. It’s relatively low in fat and has no cholesterol if you fry it in a heart-healthy, cholesterol-free oil. And if you top it with veggies in a pita, it becomes a filling and nourishing meal!

In Israel, falafel made with chickpeas is wildly popular. Falafel stands are as numerous and plentiful in Israel as fast food restaurants are here in the U.S. Falafel is also fast and easy, but more nourishing and better for your heart than burgers and fries. The idea of stuffing falafel into pita pockets is actually an invention of Yemenite Jewish immigrants to Israel. The introduction of pita sandwiches made falafel portable, which expanded its popularity and made it into the number one “fast food” in Israel.

INGREDIENTS
For tahini sauce
1/2 cup tahini (sesame seed paste)
4 1/2 teaspoons fresh lemon juice
1/2 small onion, chopped (about 1/4 cup)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
For falafel
1 cup dried chickpeas, refrigerated overnight in water to cover by 2 inches, then drained, or 1 cup canned chickpeas, drained
1 small onion, diced (about 1/2 cup)
2 cloves garlic, peeled and smashed
2 tablespoons fresh parsley, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon dried red pepper flakes
1/2 teaspoon baking soda
About 6 cups vegetable oil for frying
To serve
5 to 6 pita breads, top 1/3 cut off each
2 plum tomatoes, seeded and diced
1 small onion, diced
1 green bell pepper, seeded and diced
1 cucumber, peeled, seeded, and diced
Pickled turnip*
Mango amba (pickle)*
Harissa hot sauce
*Available from ethnicgrocer.com
PREPARATION
Make tahini sauce
In food processor or blender, combine all ingredients and 1/4 cup water. Process into smooth paste. (DO AHEAD: Sauce can be made ahead and refrigerated, covered, up to 1 day.)
Make falafel
In food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, salt, red pepper flakes, and baking soda. Pulse just until finely chopped and crumbly (mixture will resemble wet bread crumbs; do not overprocess into paste, or balls will be heavy). (DO AHEAD: Mixture can be made ahead and refrigerated, covered, up to 1 day.)
In large shallow skillet over moderately high heat, heat 3 inches oil until thermometer registers 350°F.
Using 2 teaspoons or falafel scoop, form mixture into approximately 1-inch-diameter balls or disks. Working in batches of 5, lower carefully into hot oil and fry, turning occasionally, until deep golden brown, about 1 to 2 minutes. Drain on paper towels. Repeat to fry remaining falafel, returning oil to 350°F between each batch.
To serve:
Divide falafel balls among pita pockets. Tuck in diced tomatoes, onion, pepper, and cucumber, pickled turnip, and mango amba. Drizzle in tahini sauce and harissa sauce. Serve immediately.

If you’ve never tried it please make sure to ask for it when you travel to Israel

spotted in www.epicurious.com

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What’s cooking in Egypt – Koshari

Written by Leandro Agostini on August 3, 2021. Posted in Whats cooking.

What’s cooking? World recipes

Koshari Recipe: Egyptian comfort bowl of lentils, rice, chickpeas, with a special tomato sauce and savory crispy onions on top!

Koshari is a fun word to say, isn’t it?
Koshari (also spelled, Kushari) is the national dish of my birthplace, Egypt. By far one of my favorite things to eat–EVER! No matter how far I’ve traveled, I will always crave a humble bowl of koshari as served in the streets of Egypt.

What is Koshari?

Koshri is another one of those genius solutions to using up pantry staples. It is a cousin to the Middle Eastern Mujadara. In a nutshell, it is a comforting bowl of simple pantry staples: spiced lentils and rice, combined with chickpeas and small pasta. All smothered in a tomato sauce that’s been spiked with vinegar (out-of-this-world tasty, by the way!) Then…wait for it…it’s topped with savory, crispy thin fried onion rings.

Although this koshari recipe takes some time to put together, each element is fairly simple to make.

It may not look like much, but this Egyptian comfort food has every bit a satisfying depth and texture to it. It’ll have you coming back for more!

What to Serve with Koshari?
At home, koshari is served family-style with additional tomato sauce and crispy onion rings to pass! To complete the meal, I typically add a side of this quick 3- ingredient Mediterranean salad dressed simply in olive oil and lemon juice.

For the Crispy Onion Topping

1 large onion, sliced into thin rings
Salt
1/3 cup all-purpose flour
1/2 cup cooking oil
For Tomato Sauce

Cooking oil
1 small onion, grated
4 garlic cloves, minced
1 tsp ground coriander
1/2 -1 tsp crushed red pepper flakes (optional)
1 can 28-oz tomato sauce
Salt and pepper
1-2 tbsp distilled white vinegar
For Koshari

1 1/2 cup brown lentils, picked over and well-rinsed
1 1/2 cup medium-grain rice, rinsed, soaked in water for 15 minutes, drained
1/2 tsp each salt and pepper
1/2 tsp coriander
2 cups elbow pasta
Cooking oil
Water
1 15-oz can chickpeas, rinsed, drained and warmed
INSTRUCTIONS
Make the crispy onion topping.

Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour.
In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes).
Make the Tomato Sauce.

In a saucepan, heat 1 tbsp cooking oil. Add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown). Now add the garlic, coriander, and red pepper flakes, if using, and saute briefly until fragrant (30-45 seconds more).
Stir in tomato sauce and pinch of salt. Bring to a simmer and cook until the sauce thickens (15 minutes or so).
Stir in the distilled white vinegar, and turn the heat to low. Cover and keep warm until ready to serve.
Make the Koshari

Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).
Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you’ll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep covered and undisturbed for 5 minutes or so.
Now make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain.
Cover the chickpeas and warm in the microwave briefly before serving.
Put it All Together!

To serve, fluff the rice and lentils with a fork and transfer to a serving platter. Top with the elbow pasta and 1/2 of the tomato sauce, then the chickpeas, and finally 1/2 of the crispy onions for garnish. Serve, passing the remaining sauce and crispy onions separately.

If you’ve never tried it please make sure to ask for it when you travel to Egypt

spotted in www.themediterraneandish.com

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What’s cooking in Abu Dhabi- Al Harees

Written by Leandro Agostini on August 3, 2021. Posted in Whats cooking.

What’s cooking? World recipes

Al Harees is a traditional Arabic dish consisting of wheat, meat (chicken) and salt, is a popular treat during special occasions such as Ramadan, Eid and weddings.

Harees is made by cooking ground wheat in a pot with a pinch of salt, to which the meat is added. The mixture is then left for many hours until it is fully cooked and the meat is completely dissolved into the wheat. The mixture is poured into a clay pot and placed in a clay oven or in a specially prepared hole in the ground that is filled with burning coal. After several hours, the thick mixture is removed and stirred with a special piece of wood called ‘midrib’. The final product is topped with local ghee and placed onto flat plates. Harees is a rich meal and is filling.

Although quite similar to the Armenian harissa, harees is more of a gelatinous dumpling than a porridge. Even though harees was once a traditional dish made at Arab homes, nowadays one can find it on the menu in some Arabic restaurants in Abu Dhabi, Dubai and Middle East countries.

INGREDIENTS

1kg lamb or 1 kg chicken, on the bone
1kg whole wheat (called ‘habb harees’ ) or 1 kg pearled durham wheat (called ‘habb harees’ )
150g ghee (or traditional samen)
salt & freshly ground black pepper, to taste
water, as needed
EXTRAS
OPTION 1
1⁄2teaspoon ground cinnamon
2teaspoons roasted ground cumin
OPTION 2
3 -4whole bruised cardamom pods
OPTION 2
1⁄2teaspoon cinnamon
sugar

DIRECTIONS

Soak wheat overnight in plenty of water.
In a large pot, place pre-soaked & drained wheat, add 1 & 3/4 litre of water & boil until the wheat is beginning to fluff up & soften – skim off any foam or skummy bits on the surface!
Soak the lamb / chicken in plenty of lightly salted water whilst the wheat is cooking.
When the wheat is fluffy, rinse & drain the meat.
In a large, heavy bottomed pot (or special harees pot), place the wheat & the meat with a little salt & pepper and enough water to come about 5cm above the wheat & meat. Cover with a tight fitting lid – you can place a damp cloth or aluminium foil over the pot & then place the lid over that of the lid is not a tight fit.
Bring to a boil, reduce heat & cook on a very low heat for 3 1/2 hours, stirring occasionally & skim-off froth or fat on the surface.
Once the wheat is very soft & has lost it’s shape & most of the water has been absorbed, remove from heat & allow to cool a little, then remove any bones & grissle. (If all the water has been absobed add about 3/4 cup – 1 cup of boiling water – if there is too much water but the wheat is cooked, ladle out the excess water.)
Shred the lamb or chicken if any larger pieces remain – there shouldn’t really be any as almost all of it will have ‘melted’ into the wheat.
Now begin whipping the wheat & meat until it forms a homogenous, slightly elastic, pastelike consistency – add a little salted boiling water to thin it down if required. Use a large wooden spoon, or pound it with a wooden rolling pin to get the desired consistency. You could also pulse it in a food processor or use an immersion blender but if you are lucky enough, you might have a medhrab which is specially for harees.
Check the seasoning & re-season if desired. Transfer to a warmed serving pot, cover & keep warm.
Place the ghee in a pan & season to taste with salt & pepper (& any of the spices listed below). Gently warm the ghee & mix well.
Pour the seasoned ghee over the harees & serve immediately.
N.B : You can serve the harees with 1/2 tsp ground cinnamon & 2 tsp roasted ground cumin seeds, or 3-4 whole bruised cardamom pods added to the ghee (remove the podes before serving!). You can also serve harees with plenty of sugar & cinnamon.

If you’ve never tried it please make sure to ask for it when you travel to Abu Dhabi

spotted in www.food.com

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What’s cooking in Dubai- Khuzi

Written by Leandro Agostini on August 3, 2021. Posted in Whats cooking.

What’s cooking? World recipes

Khuzi, or Ghuzi, is a special dish that serves its true purpose on special occasions. Khuzi is a very filling delicious meal made of roasted lamb or goat, served on a plate of rice and nuts. It is so popular in the UAE that most restaurants have this dish on their menus.

Lamb machbous

Ingredients (Serves 10)
For the lamb:
Salt, to taste
1/2 tbsp turmeric
3-1/2 tbsp bezar spice*
Small lamb weighing 5-6kg, rinsed, dried and marinated overnight with salt, bezar, lemon juice and saffron
For the gravy:
Oil, for cooking
6 onions, sliced
50g each, chopped green chillies, garlic and ginger
3-1/2 tbsp bezar spice
1/2 tbsp ground turmeric
1 tsp ground cinnamon
10 each, cinnamon sticks and cardamom
8 cloves
1 cup each, sultanas, whole blanched almonds and whole unsalted raw cashew nuts
6 fresh tomatoes, chopped
1 cup tomato paste
Curry leaves, a handful
For the rice:
2.5kg rice
Salt, to taste
Ghee or clarified butter, a dollop
For garnishing:
6 cups yellow split peas, boiled with salt and turmeric and sauteed with 3 finely sliced onions until brown
1 tbsp bezar spice
2 tsp saffron, soaked in lemon juice
1 tbsp rose water

Method
Lamb: Heat water in a deep saucepan and boil lamb with salt, turmeric and a little bezar spice for 45 minutes. Remove lamb from the stock and keep aside. Reserve the stock for the rice.

To prepare gravy, heat oil in a large saucepan, and saute onions until golden brown. Add garlic, ginger and green chillies and sauté until the ingredients are softened and a little brown. Add bezar, turmeric, ground cinnamon, cardamom, cinnamon and cloves and dry fruits and continue to saute on low heat for 3 minutes. Add tomatoes, tomato paste, curry leaves and half the fresh coriander and continue cooking on low heat for a minute. Add lamb to it and season with salt.

To prepare rice, boil it in a large saucepan with 3 litres of water until all the water has been absorbed. Then add the reserved lamb stock and cook until all the stock has been absorbed. Spoon ghee over and keep aside. Spoon lamb and gravy on top of the rice and garnish with the remaining coriander. Cover and cook for 10 minutes on low heat. Remove from heat and set rice aside. Garnish with sauteed split peas and bezar spice. Remove from heat, sprinkle with rose water and saffron. Serve hot.

If you’ve never tried it please make sure to ask for it when you travel to Dubai

spotted in gulfnews.com

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What’s cooking in Peru – Ceviche

Written by Leandro Agostini on August 3, 2021. Posted in Whats cooking.

What’s cooking? World recipes

Peruvian fish cebiche or ceviche

This recipe for Peruvian fish cebiche is preparared with fresh fish, limes, onions, spicy peppers, and fresh cilantro. Cebiche, also known as ceviche or seviche, usually consists of seafood that is marinated with lime juice, the acidity of the lime juice actually “cooks” the seafood. Not all types of cebiches are made with seafood and not all seafood cebiches are made with raw seafood.

However, the most classic and traditional cebiche is usually made with fish and “cooking” it in lime juice is a must. This is why it’s very important to use extremely fresh and high quality fish to prepare cebiche. I’ve prepared this fish cebiche with halibut, mahi mahi (called dorado in South America), escolar, hamachi, and corvina (a type of fish found in South America that is quite similar to halibut).

Ingredients
For the Ceviche
1 kg white fish fillet Mahi-Mahi
1/2 kg lemon
1/2 kg lime
1 small purple onion
3 medium peppers habanero red peppers
1/2 cup fresh coriander
1 teaspoon ginger grated
Salt to taste
For accompaniment (optional)
2 medium sweet potatoes
1 cup yellow corn
plantain chips

Instructions

Wash and dry the fish. Cut the fish into cubes of approximately 2 cm. Remove any remaining skin, scales or spines. It is important that you only have cubes of lean meat similar in size. Put the fish to the side.

Wash the lemons and limes. Squeeze them into a large bowl. Strain the fresh lime juice and lemon juice to remove any seeds.
This lime juice will serve to cook the fish by the marination process. Put the fish cubes into the juice marinade. Make sure that all the flesh is covered by the juice. Cover the container and store in the fridge for about 20 to 30 minutes. Use some ice cubes to cool the fish faster. From time to time check that the fish is “cooking” and turn gently so that each piece gets plenty of contact with the lime juice.
While the fish cooks, prepare the garnish. Wash the sweet potatoes with a brush and place in a steamer for about 30 minutes, until they are tender. When the potatoes are soft, remove from the steamer, remove the skin and cut into large pieces.
Peel the plantain and cut in half, crosswise. With the help of a potato peeler cut the plantain into very thin slices. Place the slices or chips in a pan with enough oil to deep fry them. Make sure they don’t touch. With a wooden pallet, stir from time to time. Carefully remove the plantain from the oil and place them on a plate covered with absorbent paper.

Wash the red peppers and onion. Open the peppers, remove the seeds and veins and cut into small squares. Peel the onion and cut it into thin strips. Finely cut the coriander.

Remove the ceviche from the refrigerator – the meat should already look cooked (the flesh should be opaque and about to fall apart). Add onion, chili and coriander, ginger, a pinch of salt and stir. Cover the ceviche again and leave it in the fridge for about 10 more minutes.

Remove the ceviche from the refrigerator and place in cups or small plates. Serve with the plantain chips, and sweet potatoes. Sprinkle with some coriander and ají limo chili pepper.

If you’ve never tried it please make sure to ask for it when you travel to Peru

spotted in www.eatperu.comwww.196flavors.com

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What’s cooking in Panama- Panamanian Sancocho

Written by Leandro Agostini on August 3, 2021. Posted in Whats cooking.

What’s cooking? World recipes

Today, we are heading to the beautiful country of Panama to explore the explosive flavors of one of the country’s most popular soups sancocho, also known as sancocho de gallina panameño.

This delicious, economical dish is flavored with chicken, a popular South American herb named culantro, a variety of root vegetables that is high in starch content, that helps to naturally thicken the broth and fresh corn.

Culantro is the flavor you’re going to find in sancocho, even more than the chicken. Not only is it the flavor of Panama, but many other islands and countries in South America.

WHAT IS CULANTRO?
Contrary to popular belief, cilantro is not an alternate spelling of culantro, nor is it the same plant. Though they are in the same botanical family, and have a similar aroma and flavor.

The leaves of the culantro are the desired part for cooking. It is very popular in Caribbean cooking and especially popular in making this sancocho dish in Panama.

In fact, the locals in Panama believe that culantro is the secret weapon for a good sancocho. It is the most distinct of all the tastes that can be discerned within the stew, even more than the chicken, corn, pepper, garlic, oregano and onion.

Panamanian sancocho originated in the Azuero region of the country, and Panamanians swear by eating a bowl of the hot soup for lunch on the hottest days, to help cool off. Sancocho is regarded almost as an elixir of life in Panama.

There are several variations and unique versions of sancocho that can be tasted throughout all of Latin America, but it is beloved most of all in Panama. This delicious stew is a staple for all meals. It invokes friends and family, lively conversations around the table, and happy bellies.

You can eat sancocho year round, but on a chilly day, the satisfying blend of chicken, root vegetables, and corn on the cob hits the spot as a warm, nourishing meal. Everyone loves sancocho, the national comfort food of Panama.

Hot food really cools you off, and heat is one of the many things that Panamanian sancocho is said to remedy. Well, of course, chicken soup is mama’s cure for all ills, worldwide.

In Panama, they also claim it helps to cure a hangover, and that may be true. After all, the local Abuelo rum is cheap.

In any case, no matter where you travel in the world, chicken soup has a reputation for making people feel better, from homemade sancocho to a store-bought can of Campbell’s chicken noodle soup.

WHAT ARE THE DIFFERENT VERSIONS OF SANCOCHO IN PANAMA?
Every sancocho recipe is a little different, depending on the region and the chef. The color and flavor can vary from light brown to bright green to yellow and orange.

While the soup ingredients may vary from household to household or chef to chef, one thing that they have in common is that they are rarely spicy. There are regional differences because of the different root vegetables like the one served in Panama City, which is brown in color.

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Today, we are heading to the beautiful country of Panama to explore the explosive flavors of one of the country’s most popular soups sancocho, also known as sancocho de gallina panameño.

What is 196 flavors?
Play Video
This delicious, economical dish is flavored with chicken, a popular South American herb named culantro, a variety of root vegetables that is high in starch content, that helps to naturally thicken the broth and fresh corn.

Culantro is the flavor you’re going to find in sancocho, even more than the chicken. Not only is it the flavor of Panama, but many other islands and countries in South America.

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The leaves of the culantro are the desired part for cooking. It is very popular in Caribbean cooking and especially popular in making this sancocho dish in Panama.

Hot food really cools you off, and heat is one of the many things that Panamanian sancocho is said to remedy. Well, of course, chicken soup is mama’s cure for all ills, worldwide.

In Panama, they also claim it helps to cure a hangover, and that may be true. After all, the local Abuelo rum is cheap.

In any case, no matter where you travel in the world, chicken soup has a reputation for making people feel better, from homemade sancocho to a store-bought can of Campbell’s chicken noodle soup.

Soups that are heavy with squash, pumpkin or yellow yams also known as sweet potatoes would be more yellow in color. A lot of the locals are known to cook their sancocho over an open fire creating a smokiness to their broth that is simply divine.

The only spicy version of sancocho is made on the outside of Panama City, in the town of La Chorrera. Named after the town, sancocho chorrerano is made with only chicken, onions, garlic, oregano, yams and of course hot peppers.

Ingredients
1 chicken (about 4 lb/2kg), cut into pieces
500 g cassava , peeled and cut into pieces
1.5 kg yam (or sweet potato), peeled and cut into pieces
2 ears of corn , each cut in 3
1 small bunch culantro (or cilantro) , chopped
1 large onion , chopped
1 green bell pepper , cut into small cubes
4 cloves garlic , chopped
2 tablespoons oregano
Salt

Instructions
Place the chicken in a pot and cover with water.
Cook over high heat for 5 minutes after boiling.
Reduce heat and add yams, corn, and cassava. Cook over low heat for 45 minutes.
Add the onion, bell pepper, cilantro, garlic, salt, and 1 teaspoon oregano.
Cook 15 minutes more.
Turn off the heat and add the remaining oregano. Cover and wait 10 minutes before serving.
Serve the sancocho with white rice.

If you’ve never tried it please make sure to ask for it when you travel to Panama

spotted in www.196flavors.com

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What’s cooking in Mexico – Huevos Rancheros

Written by Leandro Agostini on August 3, 2021. Posted in Whats cooking.

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Huevos Rancheros

Huevos rancheros with fried eggs served on corn tortillas and smothered in cooked salsa. BEST Mexican breakfast ever!
A classic Mexican breakfast, huevos rancheros (translated “ranch eggs”) are fried eggs served on hot corn tortillas and smothered in cooked salsa.

When you cut into them, the egg yolks mix in with everything—the salsa, tortillas. So good!

You can also make the eggs scrambled instead of fried. In that case the dish is known as Huevos a la Mexicana.

Either way, salsa with eggs and tortillas makes a wonderful breakfast.

One benefit of being raised in California by a mother with Mexican heritage is that we grew up eating and loving Mexican food. From the age of 5 it was my job to prepare the salsa for our family.

You may not always find bread at our house, but you can always find tortillas. And more often than not, huevos rancheros for breakfast.

Some people like refried beans with their huevos rancheros. Just spread some warmed refried beans over the tortillas before adding the egg and salsa.

Ingredients
1 tablespoon extra virgin olive oil
1/2 medium onion, chopped
1 (15-ounce) can whole or crushed tomatoes, preferably fire-roasted, or 1 to 2 large fresh tomatoes, when in season
1/2 (6 ounce) can diced green Anaheim chiles
Chipotle chili powder, adobo sauce, or ground cumin to taste, optional
4 corn tortillas
Butter
4 large eggs
2 tablespoons fresh cilantro, chopped, optional

Method
Make the sauce:
Sauté the onions in a little olive oil in a large skillet on medium heat. Once the onions are translucent, add the tomatoes and their juices. If using whole canned tomatoes, break them up with your fingers or a spatula as you put them in the pan.

If you are using fresh tomatoes, chop them first, then add. Note that fresh tomatoes will take longer to cook as canned tomatoes are already cooked to begin with.

Add chopped green chilies. Add additional chili to taste, either chipotle chili powder, adobo sauce, regular chili powder, or even ground cumin.

Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste if needed.

Warm the plates:
Heat the oven to a warm 150°F, place serving plates in the oven to keep warm.

Prepare the tortillas:
Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil.

One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them.

Then remove them and stack them on one of the warming plates in the oven to keep warm while you continue cooking the rest of the tortillas and the eggs.

Fry the eggs:
Using the same skillet as was used for the tortillas, add a little butter to the pan, about two teaspoons for 4 eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.

huevos-rancheros-method-3
Assemble and serve:
To serve, spoon a little of the sauce onto a warmed plate. Top with a tortilla, then a fried egg. Top with more sauce, sprinkle with cilantro if desired.

Serve either one or two eggs/tortillas per plate, depending on how much you want to eat. I’m a 2-egg 2 tortilla person myself.

If you’ve never tried it please make sure to ask for it when you travel to Mexico

spotted in www.simplyrecipes.com

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What’s cooking in Ecuador – Bolon de verde

Written by Leandro Agostini on August 3, 2021. Posted in Whats cooking.

What’s cooking? World recipes

Bolon de verde: Ecuadorian mashed green plantain dumpling balls with cheese

Bolon de verde – mashed green plantain dumplings or balls stuffed with cheese and/or chicharrones (or chorizo or bacon) and fried until crispy- is another traditional Ecuadorian recipe from the coastal region.

This classic Ecuadorian breakfast dish consists of green plantains which are fried over medium heat until very tender, then mashed into dough, stuffed with cheese or pork, formed into round balls, and then fried again until crispy. Bolon is a slang term that means large ball, so you could translate the name of this dish as green plantain balls, but I think green plantain dumpling is probably a better food translation.

These bolones or stuffed dumplings can be served for breakfast or brunch; they are also a great side dish or good appetizers.If you are serving bolon de verde for breakfast or brunch I suggest that you accompany it with hot coffee, a fried egg, hot sauce, and some tomato or avocado slices.

Bolones are typically stuffed with cheese or with chicharrones, which I have to clarify that unlike in Mexico and Central America where chicharrones are fried pork rinds, what we call chicharrones in Ecuador are actually chunks of deep fried fatty pork meat– yes, not the healthiest, but very tasty.

For this recipe I made some bolones stuffed with cheese and others stuffed with chorizo, instead of chicharrones.In some cases the last step of frying the stuffed dumplings is omitted and instead the bolon de verde is served right after being stuffed, personally I prefer to fry it again because I love the crispy exterior that it gets and it also ensures that the dumplings are nice and warm when you eat them.

I tried to come up with a healthier variation by boiling the green plantains until tender –as opposed to frying them -, but it is much harder to get the right consistency that way, instead I ended up making another dish called majado or molloco de verde – a dish with similar ingredients to bolon de verde but instead of making dumplings you just mash the plantains and mix everything together (similar to a potato hash).

Green plantains can be somewhat difficult to peel, the best way to peel them is to make the lengthwise cut on one of the protruding edges, the cut should be skin deep only without touching the actual flesh of the fruit, next use the knife to raise the skin and then peel off the skin with your hands. The greener they are the harder it is to peel them as the flesh tends to stick to the peel, in that case peel it as best you can and then use a knife to remove the stubborn parts of the skin.I do this under cold running water to keep them from staining everything and from darkening.

For a vegetarian version you can stuff the bolones with cheese, also if you are ever traveling in Ecuador and want to order these as a vegetarian dish –same thing applies for many other dishes – you should know that lard is used more than oil to fry or cook food (even rice), and most people are so used to it that even if you specifically request no meat in your dish they will sometimes still use lard -called manteca – in the preparation of your vegetarian dish,this is not done not out of evil, just out of habit.

Ingredients

4 green plantains peeled and cut in medium sized chunks
4-5 tbs butter or lard
2 tbs oil canola or sunflower
1 tbs hot pepper or chili powder
1 tsp cumin
1 cup grated cheese and/or 1 cup cooked chorizo or chicharrones (fried pork belly) or bacon
Salt to taste
Ground peanuts optional – add when mashing the green plantains
Instructions

Melt the butter or lard over medium heat in large sauté pan
Add the plantain chunks and cook for about 40 minutes or until they are very soft, turn them about every 10 minutes, they should be slightly golden but not too crispy.
Sprinkle the cooked plantains with the chili powder, cumin and salt.
Transfer the plantain pieces to a bowl, do this while they are still hot (but be careful not to burn yourself).
Mash the plantains using a wood masher – or just a regular potato masher – until you obtain chunky dough like consistency.
Form balls slightly smaller than the size of a tennis ball with the dough.

Make a hole in the middle of each ball and fill it with the cheese or chorizo or chicharrones (mixed with ground peanuts), gently press the filling into the hole, cover the filling and reshape it back into a ball shape.
Heat the oil over high heat, add the stuffed plantain dumplings and fry them until they are golden and crispy on each side.
Transfer to plate lined with paper towels to drain the grease and serve immediately.

If you’ve never tried it please make sure to ask for it when you travel to Ecuador

spotted in www.laylita.com

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What’s cooking in Costa Rica – PRESTIÑOS (PESTIÑOS)

Written by Leandro Agostini on August 3, 2021. Posted in Whats cooking.

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PRESTIÑOS (PESTIÑOS)

WHAT ARE PRESTIÑOS?
Prestiños (or pestiños) are dough-based deep fried pastry, which originated in Andalucía and are found commonly throughout Southern Spain. They are usually flavored with anise seeds or sesame seeds and the fried pastries are dipped in a honey-based syrup or dusted with sugar. Throughout Spain, various regional varieties of pestiños are made and enjoyed.

WHAT IS THE ORIGIN OF PESTIÑOS?
Pestiños date back as far as the 16th century and many say they are even older. There are several literary references for these sweet treats and the first mention of pestiño is found in the fiction work La Lozana Andaluza (The portrait of Lozana) written by Francisco Delicado in 1528. It is mentioned as one of the recipes collected by the protagonist in the novel. Pestiño is also loosely mentioned in the play Los Locos de Mayor Marca in 1791. Pedro Antonio de Alarcón also mentions pestiño as one of the foods prepared during Easter in his work El sombrero de tres picos written in 1874. Cervantes also mentions pestiño in his novel, El Quijote.

Pestiños are mostly associated with religious celebrations and are often treated as a holy dish. They are traditionally eaten during Easter and Christmas. They are also a must during Spanish carnival season.

Many believe that the pestiños were derived from the Moroccan chebakia because of many similarities. It is no surprise, as we know that the Spanish cuisine is heavily influenced by the Moorish culinary traditions. Chebakia (or shebakiya) is a delicious flower-shaped pastry topped with sesame seeds, which is prepared during the holy month of Ramadan.

THE COSTA RICAN VERSION OF PESTIÑO
The same traditions were carried over to the American colonies during Spanish colonization. The Costa Rican pestiños, called prestiños, are a modified version. They are more or less like flour tortillas dipped in sweet syrup made from panela. The pastry dough is stretched and made as thin as possible, stretched into almost round discs and then deep-fried until golden brown. In other times than the holidays, they can be served as a breakfast or snack.

THE ORIGIN OF DEEP-FRYING DURING CARNIVAL
Making deep-fried pastries during the festive season (carnival and Christmas) is quite common in different parts of the world. The practice of making deep-fried goodies for the festive season can be traced back to the ancient times. Romans used to prepare small sweets called frictilla during Saturnalia, a holiday that corresponds with the present day carnival season.

There is a reason for preparing so many deep fried pastries before the beginning of Lent period. Dairy products like milk or butter, as well as eggs and meat, are not eaten during the fasting period. Hence, during the carnival (carnaval) time, people feast on treats heavy in fat and dairy. The word carnival is derived from the Latin phrase carnam levare meaning removal of meat.

In Europe, these thin pastries are commonly known as angel wings because of their ribbon shapes. Each country has its own variation. Italy is known for its deep-fried pastries made during the carnival time. Though the names differ in each region, these delicacies are very similar. They are flour-based pastries that are deep-fried and dusted with confectioners’ sugar. Popular recipes are chiacchere, sfrappole, bugie, cenci or frappe depending on where one is in Italy.

The Polish enjoy faworki, ribbon-shaped pastries dusted with sugar, during the carnival. They are served with sweet syrup.

In Greece, you will find diples(or thiples). The dough is stretched thin, deep-fried and then folded. They are served with honey and topped with nuts.

The French make bugnes, also known as fritters, during this period. They are doughnut like pastries sprinkled with icing sugar and are an essential at Mardi Gras.

In Latin American countries, Ecuadorians prepare pristiños during Christmas. These fried pastries are shaped in different ways and served with panela (or piloncillo) syrup. In Mexico, there is a similar treat known as bunuelos. They are often referred to as the cousin of pestiños. The main difference is that they are served with dusted icing sugar on top.

This recipe is validated by Chef Randy Siles Leandro, first Ambassador of Costa Rica’s National Plan for Sustainable and Healthy Gastronomy. Randy is the owner and creator of OS restaurant, cofounder of Autóktono and founder of Academia Artesanos de la Gastronomía in Costa Rica.

Ingredients
For the prestiños
350 g flour , sifted
¼ teaspoon salt
1 egg
Water (at room temperature)
Vegetable oil (for frying)
For the syrup
600 g panela (tapa de dulce), broken into pieces
1 pinch salt
200 ml water

Instructions
In a large bowl, mix the flour and the salt.
Dig a well in the center and break the egg.
Mix and add water gradually. Add enough water to form a smooth and homogeneous dough.
Divide the dough into 12 pieces and form balls with them.
Place the balls of dough on a tray lined with parchment paper, cover them, and put the tray in the fridge for 4 hours.
Remove the dough from the refrigerator and, using your hands, stretch it finely to form the prestiños. They must be round and about 6 inches in diameter. You can moisten your hands with ice water to help stretch the dough.
Heat vegetable oil in a pan.
Deep fry the prestiños over medium heat on both sides. The dough should form small blisters and get a slightly golden color.
Drain on paper towels.
Syrup
In a saucepan, add the water, tapa de dulce and salt.
Cook over medium heat until the tapa de dulce has completely melted and has formed a syrup.
Serve the prestiños with the syrup drizzled on top.

If you’ve never tried it please make sure to ask for it when you travel to Costa Rica

spotted in www.196flavors.com

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What’s cooking in Colombia – AREPA DE QUESO

Written by Leandro Agostini on August 3, 2021. Posted in Whats cooking.

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AREPA DE QUESO

Arepa is a pre-Columbian dish based on corn and filled with cheese, very popular in Venezuela, Colombia, Bolivia and Panama (where it’s known as tortilla and changa).

WHAT IS AN AREPA DE QUESO?
Arepa de queso (or cheese arepas) is a very popular variation of the traditional arepas that apart from being stuffed with cheese, also have cheese in their preparation, turning the dough a bit saltier than the original.

Typically, the cheese used to make this recipe is queso costeño (in Colombia) or queso llanero (in Venezuela, also called “hand cheese”). Both are soft textured and can be shaped and manipulated for doughs and different fillings.

Both queso llanero and queso costeño are whiter and saltier than similar cheeses (such as the traditional queso fresco), making their presence stand out in every recipe they are in.

WHAT IS THE ORIGIN OF THE WORD AREPA?
It is believed that the word arepa comes from erepa that meant “corn” for the Cumanagota ethnicity. The Spanish referred to this variation as maíz cariaco (cariac corn).

However, there are older records that show that different Indigenous populations in Venezuela and Colombia used the expression “arepa” to call a food based on corn many years prior to the first colonizers arriving in America.

In Santander department, in Colombia, arepas as they are known today, were called tijitafun by the native Guanes.

The oldest reference found of this word may be present in Pedro Simón’s work, “Noticias Historiales de las conquistas de Tierra Firme en las Indias Occidentales” (1626) and in “Historia del Nuevo Mundo” by Bernabé Cobo (1653). Both refer to them as “cakes as thick as a finger”

COLOMBIAN VS. VENEZUELAN VERSION
The main difference between an arepa made in Colombia and one prepared in Venezuela is that the latter is traditionally filled with cheese.

In Colombia, the Venezuelan version is called arepa con todo (arepa with everything), since they are made with a lot of fillings: meat, black beans, plantain, avocado, chicken, among others.

From these combinations the most famous arepas in Venezuela are born: pelúa, stuffed with shredded meat and shredded yellow cheese, and reina pepiada, with chicken, mayonnaise and avocado.

In Colombia, these small corn cakes are not usually stuffed (except for particular cases such as egg arepas, in the region of Luruaco), but served with some butter and cheese on top.

Even if this difference is quite evident nowadays, truth be told, they started being stuffed in Venezuela around the middle of the twentieth century. Before that, Venezuelan arepas were served as a side, the same way as bread. In the Antioquía region, in Colombia, they are still served that way.

WHAT ARE THE OTHER VERSIONS OF AREPAS?
Besides Colombia and Venezuela, where different versions of arepas can be found based on the type of corn used for their filling, other countries serve arepas as well.

In Spain, arepas are present in the region of the Canary Islands, due to the high concentration of Venezuelan immigrants. They can be found in Santa Cruz de Tenerife, being less common in the west side of the territory.

They are mostly served fried and local ingredients are added, such as tender cheese.

In Bolivia, arepas are made based on corn. There are different versions across the country but the most popular are the ones from the region of Cotoca, in which cheese is also used in the dough.

Some similar recipes from other countries are the gorditas, in Mexico, the pupusas from Honduras and El Salvador, and tortillas panameñas, from Panama.

Ingredients
180 g pre-cooked white maize flour , (E.G. Pan)
240 ml water , (at 97 F / 36°C)
4 tablespoons melted butter , warmed
¼ teaspoon salt
1 tablespoon butter (for cooking)
250 g costeño cheese , (Colombian) or llanero cheese (Venezuelan)
120 g mozzarella

Instructions
Place the flour and salt into a large bowl, gradually add the water, and mix well by hand.
Add 4 tablespoons melted butter and a quarter of the cheese, and knead for 15 minutes to obtain a slightly sticky dough. Add more flour (if the dough is too wet) or water (if it’s too dry) as necessary until the dough is smooth and slightly tacky.
On a floured work surface, divide the dough into 4 equal pieces.
Flatten one with the palm of your hand to form a patty about ¼ inch (5mm thick).
Heat the rest of the butter in a frying pan or on an electric hotplate.
Brown the 4 patties over medium heat for 5 minutes, turning them regularly.
Once the arepas are fried, golden and cooked in the center, very carefully cut them in half (to make two equal circles) without breaking them, and fill with cheese.
Place the arepas back onto the skillet over a low heat to melt the cheese.
Serve immediately.

If you’ve never tried it please make sure to ask for it when you travel to Colombia

spotted in www.196flavors.com

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What’s cooking in Chile- Calzone Rotos

Written by Leandro Agostini on August 3, 2021. Posted in Whats cooking.

What’s cooking? World recipes

CALZONES ROTOS

WHAT ARE CALZONES ROTOS?
Calzones rotos are traditional small Chilean fried beignets that are generously sprinkled with icing sugar. They are usually eaten warm during winter by the fire. Calzones rotos are reminiscent of the delicious French bugnes.

WHAT IS THE ORIGIN OF CALZONES ROTOS?
Etymologically, calzones rotos means “broken panties” in Spanish. Funny name for donuts! According to the legend, this name dates back to colonial times. A lady used to sell pastries at the Plaza de Armas in Santiago. One winter’s day, the wind blew vigorously, so much so that it pulled up her skirt, revealing her torn underwear in the sight of passers-by. Since then, the residents of Santiago nicknamed her “the lady with the broken panties”.

Among the pastries she offered, she sold small typical donuts which were later called “calzones rotos”. These sweet little donuts warmed hearts in the winter. Also, Chileans usually enjoy them during very cold days or at tea time.

The particularity of the calzones rotos lies in their shape: using a knife, you have to create a notch in the rectangle of dough and then, pass one of the ends of the rectangle through. The result is a nice knot in the middle of the donut that characterizes the typical shape of these beignets. In Chile, calzones rotos are generally sold on the street during winter by mobile trucks and served in paper bags or in newspapers.

Formerly, these donuts were called zorritas. This word referred to the diminutive name of the female sex in popular culture. If you look closely at this pastry, it is not difficult to understand why this name was used. Over the years, the name of zorrita was changed to become a “broken underwear”. However, it continues to be called zorrita in some cities in Chile, because through the “broken panties” name, it is easy to understand what past generations have alluded to.

The evolution of the name of these donuts in the culture clearly shows one of the most characteristic traits of Chilean idiosyncrasy. Indeed, in Chile, several linguistic studies have reported that it is common to design the same thing by two different words.

CALZONES ROTOS AND BUGNES AROUND THE WORLD
There is a wide variety of bugnes and such little beignets around the world. Calzones rotos are found on the other side of the globe in Iceland. Over there, they are known as kleina. These donuts are identical to the calzones rotos in their shape and the ingredients. They appeared in Iceland less than 200 years ago. They are also served at the Paris Café in Reykjavik and are the pride of the Icelanders.

We find these bugnes in Sweden under the name of klenät. These bugnes are served during the Christmas period and are sometimes prepared in the oven. They are also found in Denmark and Norway.

Calzones rotos are known as bugnes in France. However, the origin of bugnes dates back to ancient Rome. People tasted these specialties at the time of Carnival and Mardi Gras. Traditionally, in Saint-Étienne in the Loire department of France, charcuteries offered bugnes just before Mardi Gras to remind the residents who were going to begin Lent and therefore abandon their establishment. People also used to make it, so as not to spoil the fat (cooking oil), which was forbidden during Lent. Today, bakeries in France offer them at the time of Mardi Gras. In Italy, those bugnes are known under the name of chiacchiere.

You can also taste bugnes (calzones rotos) in Poland, where they are called faworki. Just like in France, they are prepared for Mardi Gras. Faworki are the calzones rotos of Poland. However, they are thinner and crisper than the Chilean beignets. Etymologically, the Polish word faworki comes from the French word for favor (faveur). In the Krakow region, they are named chrust.

inally, in Lithuania, calzones rotos take the name of žagarėliai, and in Germany, people call them Räderkuchen.

These bugnes will delight children as well as busy moms. Indeed, the dough for calzones rotos does not need to rise, unlike most donuts.

Enjoy!

Ingredients
1½ cup flour
½ cup icing sugar
1 tablespoon baking powder
6 tablespoons soft butter
1 egg
2 egg yolks
1 tablespoon pisco (rum or vodka)
1 orange zest (or lemon zest)
¼ teaspoon salt
4 tablespoons warm water
Vegetable oil (for frying)
Icing sugar (for the decoration)

Instructions
Mix the icing sugar and flour and sift into the bowl of a stand mixer. Add the salt. Mix.
Start kneading by adding butter, egg, yolks, pisco, zest.
Finally add the water, one spoon at a time until obtaining a firm dough.
With a rolling pin, roll the dough on a lightly floured work surface, to a thickness of about ⅙ inch (5 mm)
Cut the dough into rectangles of about 4 x 2 inches (10 x 5 cm) then using a small knife, split the center of each rectangle and pass one of the two ends of the rectangle inside the slot. Stretch it gently.
In a pot, heat a large volume of oil to 350 F / 175 C.
Fry the calzones rotos for 2 minutes on one side, then 1 minute on other side.
Calzones rotos should be golden.
Place on a large dish lined with paper towel and sprinkle with icing sugar immediately.
Serve hot with tea or hot chocolate.

If you’ve never tried it please make sure to ask for it when you travel to Chile

spotted in www.196flavors.com

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