Your guide to the food and culture of the tropics

Category : Recipes

Coconut, Coconut milk, TropicsGourmet, Tropics, Recipe

Coconut Milk Recipes: 4 Ways to Use the Darling of the Tropics

Few treats are as blissfully enjoyable as a fresh coconut drink on a sweltering hot day, but pina coladas aren’t the only use for this versatile ingredient. Travel through tropical countries in Southeast Asia, the Caribbean, and northern South America, and the delectable treat will come served the way mother nature intended: au naturel.

In the warm region of the tropics, where coconuts grow in abundance, fresh coconut milk has been a staple of local cooking since time immemorial. What’s amazing is that it’s used in literally everything. It’s added to fruit and vegetable juices, used in the cooking of sticky rice, and to tenderize tough meat. It is included in all dishes, from desserts to spicy curries, soups, and stews. The smooth and sweet taste, as well as the silky texture, makes coconut milk an ideal accompaniment to spicy dishes. This is especially true in Southeast Asia, a region of the tropics that boasts one of the spiciest cuisines.

Contrary to what many believe, coconut milk is not made using the water found inside the coconut, but rather, it’s made from grating the flesh of the inside of a mature nut. A complex process of soak and squeeze (learn how to make your own coconut milk right here) results in a smooth creamy milk whose health benefits have brought it into the international spotlight in recent years. Although high in calories, coconut milk has been found to contain beneficial lauric acid. CThe coconut is packed full of rich nutrients which are heavenly not only for your digestive system but also your skin and hair, most especially when it’s processed to produced coconut oil.

Thankfully, coconut milk’s recent surge in popularity means that cans of the creamy gem are no longer relegated to the exotic aisles of the fanciest supermarkets back home. Nowadays, it’s as ubiquitous abroad as it is on its home turf.

Ready to take a round-the-world culinary trip of indulgence?

Here are some of our favorite delicious tropical recipes using coconut milk. From our kitchen to yours!

4 Coconut Milk Recipes

Caribbean Coconut Chicken

This easy, fast, and sublime comfort dish hails from Hawaii and is just the ticket for that last-minute, impromptu dinner with friends. For added flavor, add sliced pineapple to the dish.

Caribbean Coconut Chicken
 
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Ingredients
  • 4 skinless and boneless chicken breasts, diced
  • 1 tsp. cooking oil
  • 1 ½ onions, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 jalapeno pepper, sliced
  • 2 cloves minced fresh garlic
  • 1 can (500ml) coconut milk
  • salt and pepper to taste
  • 1 pinch crushed red pepper flakes
Instructions
  1. In a large heavy based frying pan, cook the diced chicken breast in batches, until all pieces re thoroughly cooked. Remove and set aside.
  2. Add the onions, peppers, and garlic to the frying pan and stir until soft. Add the minced garlic and the coconut milk.
  3. Continue to stir until the milk starts to bubble, add the cooked chicken and cook for 5 minutes and remove from the stove. Season with salt, pepper, and chili flakes, to taste.
  4. Serve with a few wedges of lime and a bowl of steaming jasmine rice.
 

Fillipino

Ginataang Manok (Chicken Cooked in Coconut Milk)

Forget fresh flowers, this Filipino dish will make your house smell wonderful!

If you’re short on time, feel free to substitute the fresh ginger and garlic for powdered versions.

Ginataang Manok
 
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Ingredients
  • 3 tbsp. cooking oil
  • ½ cup sliced fresh ginger
  • 1 garlic clove, crushed
  • 1 whole chicken, cut into pieces/2kg (5lb) of mixed chicken pieces
  • 2 cans coconut milk
  • 2 cups pre-washed, fresh spinach
  • ½ cup sliced spring onions
  • Salt and pepper to taste
Instructions
  1. Heat the cooking oil in a large frying pan and cook the ginger slices and garlic until browned. Remove the ginger from the pan, and add the chicken pieces. Season with salt and pepper.
  2. After all the pieces of chicken are lightly browned, return the garlic and ginger to the pan and add the coconut milk.
  3. Cover with a lid, lower the heat to a minimum and simmer for 30 minutes, stirring occasionally.
  4. Lift the lid, add the fresh spinach and stir for 2-3 minutes, until spinach has wilted. Taste and add season with salt and pepper to taste.
  5. Remove from heat, top with sliced spring onions and set on the table! Serve with steamed rice.
 

 

Thai Coconut Soup

This would have to rate as the most delicious soup in all of Southeast Asia. It may be a little more time-consuming to prepare, but it is worth all the effort! This recipe serves eight and makes for a healthy starter or a wonderful main meal if you add two packets of instant vermicelli.

Thai Coconut Soup
 
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Ingredients
  • 1 tbsp. cooking oil
  • 2 tbsp. fresh ginger, grated
  • 1 stalk lemon grass, minced (or 1tsp. lemongrass paste)
  • 2 tsp. red curry paste
  • 4 cups chicken broth
  • 1 tbsp. light brown sugar
  • 3 tbsp. fish sauce
  • 3 cans coconut milk
  • 1 lb (500gr) fresh mushrooms, sliced
  • 1 lb (500g) fresh shrimp - peeled and cleaned
  • 2 tbsp. fresh lime juice
  • salt to taste
  • ¼ cup fresh cilantro, chopped
Instructions
  1. Heat the oil in a large heavy-based pot and stir in the lemongrass, ginger, and curry paste. Fry for 2 minutes.
  2. Pour in the chicken broth, add the sugar and the fish sauce. Stir well, lower the heat to a minimum, and simmer for about 10 minutes with the lid on.
  3. Add the coconut milk and mushrooms, and cook for a further 5 minutes.
  4. Add the shrimp and vermicelli noodles (if using) and cook for a further 5 minutes.
  5. Stir in the lime juice, season with salt, and top with chopped cilantro.
  6. Divide in 8 equal bowls and serve.
 

Beef Rendang, Coconut, Coconut Milk, TropicsGourmet, Tropical, Tropics

Beef Rendang

Beef Rendang hails from the highlands of west Sumatra yet it has become so popular that it’s now prepared all over Indonesia. The specialty of this dish is that it’s cooked over low heat for many hours, allowing all the spices, and the coconut milk, to penetrate the fibers of the beef. The addition of candlenuts, or Indian walnut as it is also known, creates a nutty and creamy flavor that is just incredible. At home, Macadamia nuts are a good substitute.

When cooked to perfection, Beef Rendang is an absolutely mouth-watering delicacy.

Beef Rendang
 
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Ingredients
  • 2.2 lb (1kg) beef cubes
1ST PART
  • 1 tbsp. dried chili
  • 5 candlenuts
  • 3 lemongrass stalks, white part only
  • ⅔ cup (150g) shallots
  • 1 tbsp. garlic
  • 1 tbsp. blue ginger (galangal)
  • ½ tbsp. ginger
2ND PART
  • 3 turmeric leaves, finely sliced
  • 2 stalks of kaffir lime leaves, tear the leaf
  • 2 lemongrass (white part only, pounded and sliced)
  • 1 small piece tamarind peel (or 1 teaspoon dried tamarind powder)
  • 1½ cup water or adjust accordingly
  • 1½ cup coconut milk or adjust accordingly
  • 2 tbsp. roasted coconut
  • 5 tbsp. cooking oil
  • ¼ cup (50g) palm sugar, as needed
  • Salt
Instructions
  1. Place all the ingredients in the 1st Part into a blender to make a smooth paste
  2. Heat the cooking oil in a wok, add the blended paste and sauté for 2 minutes
  3. Add the cubed beef and stir for 2 minutes
  4. Add all the ingredients of the 2nd Part, as well as the water, and mix well. Add 1 teaspoon of salt.
  5. Simmer on low heat for 2 hours with the lid on, stirring occasionally and adding more water if the mixture dries up too much.
  6. Add the roasted coconut and the coconut milk. Cook until the sauce thickens.
  7. Remove the lid and add salt and palm sugar to taste, stirring continuously until the mixture is almost dry.
  8. Your Beef Rendang is ready! Serve with steamed rice and a wedge of lime for extra zest.
 

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Leftover Rice? Eat for a Week with these Recipes

Rice is the staple food of choice in tropical countries; in fact, over half of the world’s population relies on this simple grain for sustenance, and reasons abound. Rice is an incredibly filling carb, cheap to buy, easy to cook, and would have to be the most versatile ‘base carb’ in existence.

Considering the fact that rice requires massive amounts of water (2,500lt for a kilo!) and arduous labor to harvest, cultures where rice is a staple have developed an ingenious knack for reusing cooked rice. Because let’s face it: it’s nearly impossible to ever cook precisely the amount of rice needed for one specific meal.

But fear not…and waste not!

Here are some of my favorite tropical recipes using leftover rice (one for every day of the week) and one simple tip to keep your rice healthy and happy, for longer.

How to best store cooked leftover rice

Ideally, rice should only ever be at either boiling hot or refrigerated cold. For best storage, cool your rice immediately after cooking by plunging it in a bowl of iced water (or run under a cold water tap), place in an airtight container and store in the fridge (for use the next day) or divided in single serving portions and frozen (for use later in the week). Frozen rice can be stored for a whole month and, in fact, I would personally recommend you freeze it after cooking even if you intend to use it the next day. The moisture will freeze into each grain and the rice will be plumper and juicier. You can use frozen rice straight out of the freezer; it will thaw and warm as you cook and not release any slushy water.

Now to the yummy bit!

Delicious, easy, healthy and fast tropical themed recipes that make best use of leftover rice. Cook one dish…and feast for a week!

Recipes for Leftover Rice

Nasi goreng

Fried rice is ubiquitous in Southeast Asia and often eaten for breakfast, lunch, and dinner. The versatility of this dish means that rules don’t exist. Without meaning to offend cultural sensitivities (Indonesians can be particularly picky about their nasi goreng, for example) it’s safe to say there is (almost) nothing you can’t throw into the pan. A great way to use up leftover vegetables and meats, nasi goreng would have to be one of the most loved meals to emerge from the land of the tropics in Asia.

Nasi Goreng
 
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Ingredients
  • 2 cups cooked rice
  • 1 garlic clove, minced
  • 1 onion, finely chopped
  • 2 red chili peppers, finely chopped
  • 1 cup chopped raw vegetable of your choice (pepper, leek, cabbage, green beans, etc)
  • 2 tbsp. peanut oil
  • 1 tsp. dried shrimp paste
  • 1 tsp. brown sugar
  • 1 tsp. sweet soy sauce (kecap manis)
  • 2 eggs
  • ½ cup freshly chopped coriander
  • 1 peeled and sliced cucumber
Instructions
  1. Heat the peanut oil in a large frying pan and fry the two eggs, sunny side up. Remove and set aside
  2. Add the shrimp paste, sugar, and chilies to the pan and fry for 1 minute
  3. Add the cooked rice and cook for 6 minutes or so, until rice has heated through. Continue to stir and break up any rice clumps
  4. Add the garlic, onion, and vegetables, stirring and mixing everything thoroughly. Cook for 3 minutes
  5. Add the sweet soy and cook for 2 more minutes
  6. Remove from heat and serve in bowls, topped with a fried egg, coriander, and cucumber slices
 

Congee

When Asians aren’t eating fried rice for breakfast…they’re eating congee. A thick and filling rice porridge that, apparently, is exceptionally good if feeling a bit under the weather.

 

Congee
 
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Ingredients
  • 2 cups cooked rice
  • ½ liter of water
  • 1 tsp ginger, cut into thin strips
  • 2 spring onions, finely chopped
  • 1 red chili, finely chopped
  • 1 tbsp. Pickled bamboo shoots, finely chopped
  • 200grm cooked pork (bacon is also sensational in this recipe)
  • 2 tbsp. soy sauce
  • 1 tsp. sesame oil
  • White pepper to taste
Instructions
  1. Bring the water to a fast boil in a heavy-based saucepan
  2. Add the cooked rice to the water and simmer for about 20 minutes. The idea is to have a very overcooked rice porridge in the end. The water should be very starchy and the rice grain all but disintegrated. Keep adding more water to achieve the right consistency
  3. Done! Stir the white pepper into the congee and pour in separate bowls. Traditionally, congee is served with all the main ingredients separately in little side plates. So simply divide the remaining ingredients into four servings, top each up each bowl, and serve
 

 

leftover rice, Rice, Southeast Asia, Arroz con leche, Rice Pudding, Tropics, Tropical, TropicsGourmet

Arroz con leche

From Southeast Asia to South and Central America, here’s a sweet delight that’s as addictive as they come.

 

Arroz con Leche
 
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Ingredients
  • 2 cups cooked rice
  • 2 cups milk
  • 4 tbsp. honey or Maple Syrup (or sweetened condensed milk for a naughty treat)
  • Pinch of salt
  • Pinch of cinnamon
  • Pinch of cardamom
  • Pinch of nutmeg
  • 2 drops vanilla essence
  • 2 bananas, roughly chopped
Instructions
  1. Place the rice in a heavy-set saucepan and cover completely with the milk. Bring to boil
  2. Lower heat immediately to a simmer and add all over ingredients, except the bananas, as you continuously stir
  3. Sweetness is very subjective, so taste and adjust with honey until your desired sweet taste is achieved. Continue to simmer for about 15 minutes
  4. Pour the arroz con leche into bowls, top with chopped bananas or any fruit, berry and nut mix you love
 

 

 

Rice and meat-stuffed zucchini

From Morocco to Turkey and all the delightful Mediterranean countries in between: rice and mince-stuffed veggies are the bomb!

Rice and Meat-Stuffed Zucchini
 
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Ingredients
  • 4 zucchinis, halved and with the flesh scooped out (set aside)
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 200gr lean beef or lamb mince
  • 1 can chopped tomatoes in juice
  • 1 cup chicken broth
  • ½ lemon
  • 1 tsp allspice
  • 2 tbsp. olive oil
  • Salt and pepper to taste
Instructions
  1. Heat oil in a deep frying pan and sizzle the garlic, onion for 5 minutes
  2. Add the mince and brown for 5 minutes only. Remove pan from heat and transfer contents in a large bowl
  3. Add the rice, allspice, salt and pepper, and mix well to combine
  4. Stuff the zucchini halves with rice and mince mixture and set aside
  5. In a large, deep set frypan, mix the tomatoes with the chicken broth and bring to a quick boil. Lower the heat to a minimum, carefully line the pan with the zucchini boats, cover with a lid and cook very gently for about 45 minutes, or until zucchini is cooked through
  6. To serve, dish out the zucchini, top with one ladle of sauce and a squeeze of the lemon
 

 

 

Mushroom & spinach rice omelet

A slight variation of the Japanese omurice, this veggie and rice omelet is the perfect Sunday brunch dish. Toast need not apply.

Mushroom & Spinach Rice Omelet
 
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Ingredients
  • 2 cups cooked rice
  • 1 onion, sliced thinly
  • 1 garlic clove, minced
  • 2 cups spinach leaves, washed and shredded
  • 500gm mushroom, sliced
  • 8 eggs, beaten
  • 1 tbsp. sesame oil
  • Salt & pepper to taste
  • Ketchup
Instructions
  1. Heat oil in a skillet over medium heat, add onion, garlic and mushrooms for 3 minutes
  2. Add spinach and rice, and stir until spinach has wilted
  3. Add the salt and pepper to the beaten eggs, and pour evenly over mushroom and spinach mix
  4. Cover with a lid and cook until firm (about 5 minutes)
  5. Either fold the omelet in the pan or transfer skillet to a grill and cook until top has browned nicely. Serve with ketchup
 

 

 

Mexican rice veggie burgers

Think of it like a falafel burger but much, much juicier…and with a delectable taste of the American tropics.

Mexican rice veggie burgers
 
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Ingredients
  • 2 cups cooked rice, thawed and separated
  • 2 cups breadcrumbs
  • 1 diced onion
  • 5 minced garlic cloves
  • ½ grated carrot
  • 1 diced red pepper
  • ½ cup corn kernels
  • 1 cup spicy Mexican red beans
  • 2 eggs, beaten
  • 1 tbsp. mustard
  • Pinch cumin
  • Pinch oregano
  • Salt & pepper to taste
  • Olive oil
Instructions
  1. Place all the ingredients except the olive oil in a large bowl and mix thoroughly until well combined. The more the Mexican beans break up, the better. Place the burger mix in the fridge to set for at least 2 hours
  2. Shape the mix into juicy fat burgers
  3. Heat up the olive oil in the skillet on high heat, searing the burgers on all sides until nice and brown
  4. Serve as you wish! With a salad, in between sesame seed buns topped with sour cream or just on their own
 

 

 

Coconut, shrimp and pineapple rice

Want a dish that’ll transport your taste buds to a tropical island paradise? This is it.

Coconut, shrimp and pineapple rice
 
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Ingredients
  • 2 cups cooked rice
  • 1 can coconut milk
  • 1 tbsp. sesame oil
  • 1 large shallot, roughly chopped
  • 200gm asparagus, roughly chopped
  • 1 red pepper, roughly chopped
  • ½kg shrimp, deshelled and deveined
  • 1 cup pineapple pieces
  • 1 fresh lime, cut in half
  • 1 cup freshly chopped coriander
Instructions
  1. Place the coconut milk in saucepan and bring to a quick boil. Reduce heat, add rice and simmer for about 10 minutes until rice has heated through and is slightly overcooked. Remove from heat and cover with a lid until the rice has absorbed the milk completely
  2. Heat the sesame oil in a skillet, add the shallot, asparagus and pepper and stir fry for 3-4 minutes or until the asparagus is tender
  3. Add the shrimp and pineapple and cook for 2-3 minutes until the shrimp is done
  4. Squeeze lime juice in the shrimp mix, stir in coriander, and remove from heat
  5. Fluff up the rice with a fork and ladle into bowls, divide the shrimp mixture evenly between the bowls and devour immediately!
 

 

 

 

 

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3 Must-Try Tropical Cocktails for Summer

One of my favorite things about Mexico is that the country is hung in a state of perpetual summer: great weather all year round, fruity cocktails at every turn, and watermelons are always in season.

Yes, that’s right. Watermelons are always in season in Mexico. The succulent, guilt-free treat that many of us only enjoy during the summer months is a year-long favorite in Mexico, often incorporated into drinks to help rehydrate and nourish the body.

Even though Mexico has adopted watermelon as it’s own, the fruit actually originated from Africa, where tomb paintings in Egypt have depicted the fruit going back 5,000 years.

Gathered together here are a collection of tropical fruit drinks all have a similar history. While the fruits these cocktails celebrate are icons in their regions, they all originated in different places.

Just like the watermelons that came from Africa to Mexico in the early 1600’s, mangoes were introduced to the region from India around the same time. And even though pineapples are indigenous to Brazil, they came to Caribbean before the time of Columbus in 1493, where his sailors gorged on the fruit and used it to prevent scurvy on their long journeys to and from Europe.  

Today we may not be preventing scurvy, but these favorite-fruit-imports are to here to help us stay refreshed all summer long- no matter where we may be!

3 Must-Try Tropical Cocktails for Summer

 

Watermelon Mint Agua Fresca

Agua fresca, or “fresh water”, is a popular Mexican drink that consists of water, fruit, and a little bit of sugar. They are generally non-alcoholic and not overly sweet, so it’s a great way to cool down during the summer months. (Also a great “mocktail” for the kids! Not too much sugar and delicious equals a healthy alternative to soda and sugary fruit drinks!)

You will see gallons of agua fresca in restaurants all across Latin America with different flavors available. Don’t like watermelon? Mango, orange, and strawberries can also be substituted (or added!) to this heavenly drink.

Want to turn this into an adult summer cocktail? Try adding a shot of tequila or rum to each glass and serve over ice.

Watermelon Mint Aque Fresca
 
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Ingredients
  • ¼th of a watermelon, approximately 2 pounds
  • 1 cup water
  • Lime juice squeezed from two limes
  • 10 mint ten leaves
  • 1 tablespoon agave nectar (optional)
Instructions
  1. Bring water to a boil over medium-heat.
  2. Remove from heat, add the mint leaves. Let steep for 10 minutes until flavor has infused the water.
  3. Blend all ingredients and serve over ice.
 

 

Pineapple Passion Fruit Mojito

The mojito was born in Havana, Cuba and is typically made up of five ingredients: rum, lime, mint, sugar, and club soda. It’s a popular summertime drink because it’s crisp and refreshing, and comparatively low in alcohol content. It’s simple, delicious, and can please just about anyone.

But if you want a truly memorable cocktail that’s fruity, yet classic, try infusing pineapple and passionfruit into your next mojito. The fresh fruit and pineapple juice will add enough sweetness that you won’t need to use additional sugar! We think this is a drink that even Hemingway would approve.

Pineapple Passion Fruit Mojito
 
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Ingredients
  • 1 pineapple, peeled, cored and chopped into chunks
  • 50ml can of pineapple juice
  • 10 fresh mint leaves
  • 4 limes, sliced
  • 4 shots of light rum
  • 4 passionfruit, seeds and pulp removed
  • 2 liters club soda
  • ice, to serve
  • lime slices, to serve
  • fresh mint, to serve
Instructions
  1. Put the pineapple and pineapple juice in the blender. Blend on high until you have a smooth puree.
  2. To make the mojito, press the pineapple puree, passion fruit, mint and lime together with the bottom of a spoon. Try not to cut up the mint so much, you just want to crush it a bit to infuse with the fruit and lime.
  3. Pour ⅓ cup of the mixture in the bottom of each glass.
  4. Add ice on top of the mixture.
  5. Add enough soda water so that it fills the glass.
  6. Add fresh mint and a lime wedge to serve.
 

Mango Ginger Margarita

There is a point during every summer when the heat becomes unbearable. We find ourselves almost wishing it was winter again just so that we could find relief from the 100+ degree days and sticky-mosquito-filled nights. Need relief from this summer’s heat wave? Enter the mango-ginger margarita.

Margaritas found their fame in Mexico, but are now a popular summertime drink around the world for its refreshing fun flavor. The mango and ginger combine in this drink for a sweet and almost spicy taste that will help you cool down by the pool or at the beach.

Mango Ginger Margarita
 
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Ingredients
  • 1 fresh ripe mango, peeled and diced
  • 1 large lemon, squeezed
  • 1 Tablespoon grated fresh ginger
  • 1 Tablespoon agave nectar
  • 4 shots tequila
  • 1 - 1½ cup ice
Instructions
  1. Blend the diced mango, lemon, ginger, agave nectar, and tequila on high until it becomes a puree.
  2. Add the ice ½ cup at a time.
  3. When it reaches a consistency you like, divide between four cups and serve.
 

 

 

Mango, Mangoes, Recipes, Tropics, Tropical

6 Creative Mango Recipes

I was lying underneath my mosquito net one morning in Ghana when I heard a small tap on my window. I sat up and looked out, but no one was there.

So I lied back down. It was over 40 (105 F) degrees and everyone in the village was trying to do as much nothing as possible.

But then I heard the tap again in rapid succession. Tap, tap, tap.

Suddenly, a roar of children’s voices rang outside.

When I went out I saw five children standing underneath the belly of a big green tree beside my house. They each took turns throwing rocks into its leafy abyss, desperately aiming at some unknown target.  

A young boy with red shorts took aim at the tree like a major-league baseball player and then launched his rock at the tree. Thunk. Something large and solid hit the ground with a thud and the children began to shout in celebration.

The same boy cut open the mango and gave out small pieces to each child. With his arm outstretched, he offered a small slice to me.

I was shocked. Stunned.  My mouth exploded with a sweetness that was unparalleled to any fresh fruit I tried before. Was this same fruit I passively ignored for 23 years in the Midwestern United States?

This was not the same mere flavoring that I had encountered before. These mangoes were succulent and bursting with a sticky fresh sweetness that didn’t weigh you down like sugar or soft drinks.

I now understood the young children’s – and the rest of the world’s – affection for mangoes. Drinks, snacks, or full blown meals, there is no limit for how these countries use mangoes in their everyday meals. Spanning from the Caribbean to India and even the Pacific Islands, here are a few recipes that showcase some of the best ways to incorporate mangoes!

6 Creative Mango Recipes


Thailand: Mango Sticky Rice

Sticky rice can be used as a side dish, or even a dessert as it is commonly served in South East Asia during April and May.  What’s “sticky rice”? It’s slightly sweetened rice that is made “sticky” by the added sugar. While most summer desserts favor coldness to beat the heat, mango sticky rice is served at lukewarm or room temperature. It’s easy to find this delicacy in Cambodia, Indonesia, and Laos, but it is thought to have originated from Thailand.  Surprise your friends with this easy yet memorable dish at a cook out this summer!

Mango Sticky Rice
 
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Ingredients
  • ½ cup jasmine or basmati rice
  • ½ cup water
  • 1 (14 oz) can coconut milk
  • ½ cup sugar
  • 1 sliced mango
Instructions
  1. Cook rice according to directions using half of the coconut milk, ½ cup water, and ¼ cup of sugar. When finished the rice will be very dry.
  2. Using a separate sauce pan, boil the rest of the coconut milk with the second half of the sugar.
  3. Keep the mixture at a boil until it becomes a thick sauce.
  4. Use the ½ cup measure to create small mounds of the rice.
  5. Pour an even amount of the syrup on all the rice mounds.
  6. Add the sliced mangoes and enjoy!
 

Senegal: Summer Rolls

History begets food. During the First Indochina War many Vietnamese citizens moved to Senegal to seek refuge from the war. An unlikely combination of Africa and Asia are molded together to create a truly unique dish: the Senegalese Summer Roll. It’s one part West African, and one part South East Asian; taking a clear inspiration from the traditional Vietnamese Summer Roll. However, it’s accents are clearly African by incorporating peanut sauce and fresh mangoes.

Summer Rolls
 
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Ingredients
  • 2 medium eggplants
  • Olive oil, for brushing
  • 16 (8 inch) round rice paper wrappers
  • 1 bunch mint, leaves only
  • 1 bunch basil, leaves only
  • 1 bunch cilantro, leaves only
  • 1 mango, sliced
  • 1 cucumber, sliced length wise into 6 pieces
  • 3 scallions, cut length wise into 2-inch pieces
  • 1 carrot, peeled and grated
  • 1 head lettuce, leaves separated
Instructions
  1. Cut the eggplant into ½-inch slices. Brush the slices with olive oil and grill until cooked through, about 3-5 minutes each side. Slice into four long pieces.
  2. Place a clean, damp paper towel over a plate. Fill a large bowl with warm water.
  3. Immerse the wrapper into the water for 5 to 10 seconds, until it is pliable. Lay the wrapper on the damp towel.
  4. Add a few mint, basil, and cilantro leaves onto the wrapper.
  5. Add a few slices of the mango, grilled eggplant, cucumber, scallion, and a large pinch of the carrot. Be careful to not overfill the wrapper.
  6. To roll the wrapper, fold in the left and right sides over the filling. Take one side and roll it tightly away from you, top to bottom, like a cigar. Repeat with he remaining wrappers and filling.
  7. Serve with lettuce leaves and peanut sauce!
 
Peanut Sauce
 
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Ingredients
  • ¾ smooth peanut butter
  • 1 T grated ginger
  • 2 T water
  • 3 T honey
  • 1 T lime juice
  • ¼ cup soy sauce
  • 1 t fish sauce
  • 1 t tamarind paste
  • 2 garlic cloves, minced
  • ½ t sesame oil
  • ½ t cayenne pepper
Instructions
  1. Combine all ingredients in bowl and mix well
 

 

Honduras: Mango Avocado Salad

Is it a salsa or a salad? Who knows. And who cares. This menage of salty and sweet has a lot of competing flavors, but it somehow just works. You’ll find this paired with tortilla chips at parties and as a snack at local bars in Honduras and across the Latin World. Want to try your hand at an easy recipe? This one is easy: no cooking and done in under twenty minutes!

Mango Avocado Salad
 
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Ingredients
  • 1 mango, peeled and diced
  • 2 avocados, peeled and chopped
  • 1 tomato, diced
  • 1 small red onion, diced
  • 1 red pepper, diced
  • 1 lime
  • 1 teaspoon garlic powder
Instructions
  1. Combine all the ingredients together in a bowl.
  2. Mix well and let sit for about 20 minutes.
  3. Serve with tortilla chips and enjoy
 


Vanuatu: Mango Ice Cream

Vanu-what? This ice cream comes from an archipelago in the Pacific islands located a few hundred miles east of Australia. But this ice-cream transcends borders. Remember the mango ice-cream from my hometown that no one ever ate? This is clearly not the same box-flavored stuff. This ice cream uses real mangoes, which are in abundance on the many shores of Vanu-ah-too.

Mango Ice Cream
 
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Ingredients
  • 1 cup mango pulp
  • 1 cup sugar
  • 1 cup milk
  • 1 (14 oz) can unsweetened condensed milk
  • 4 eggs
  • 1 T lemon juice
  • A pinch of salt
Instructions
  1. Heat the milk and turn off the heat just before it starts boiling.
  2. Beat the eggs and the sugar, slowly adding the hot milk while beating.
  3. Add condensed milk, mango pulp, lemon juice, and a pinch of salt. Mix well.
  4. Let cool and refrigerate for 12 hours. Put ice cream maker bowl in the freezer at this time also.
  5. After 12 hours, place the mixture into the frozen ice cream maker bowl. Turn on the ice cream maker for 20 minutes.
  6. Place the mixture out of the maker into the freezer for 30 minutes before serving.
 

 

India: Mango Kulfi

First things first: kulfi is not ice cream. While it is a frozen dairy dessert, it’s creamier and more dense than traditional ice cream. Kind of like a frozen custard. This dessert is sold on street carts in India by kulfiwalas, literally “kulfi sellers” and often comes in a form similar to a Popsicle. The most common flavors are pistachio, rose, and mango. Garnishes include cardamon, pistachio, and dried seasonal fruit, but it’s most popular on its own.  

 

6 Creative Ways to Enjoy Mangoes
 
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Ingredients
  • 2.5 cups milk
  • 2.5 cups mango puree (4 large mangos blended)
  • ¼ or ½ cup sugar (depends on sweetness of mangoes)
  • 5 green cardamon crushed
  • A pinch of saffron
  • 15 unsalted pistachios, blanched, peeled, and sliced
  • 3 T evaporated milk
  • 3 T rice flour dissolved in 3 T of the milk
  • (Optional) rose syrup
Instructions
  1. Put saffron and milk in pan. Heat on a low flame, but don’t boil.
  2. Add sugar, stirring until dissolved.
  3. Dissolve the rice flour in 3 T milk.
  4. Add rice flour mix to the milk, saffron, sugar mixture. Keep stirring so that no lumps are formed.
  5. Continue to cook until the mixture thickens. Turn off flame.
  6. Add evaporated milk. Stir and let the mixture cool.
  7. Add mango puree and sliced pistachios. Mix well.
  8. Pour the mixture into serving bowls. Freeze for 8-10 hours.
  9. Serve cold with rose syrup.
 

Philippines: Mango Float

Now we are back where we started: South East Asia. In the islands of the Philippines this dessert is a classic for birthday parties and celebrations. What is it exactly? It’s akin to tiramisù but made with fresh mangoes and sweet bread. This is another easy recipe to try as there is no baking involved. Just assemble, refrigerate for a few hours, and serve.

Mango Float
 
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Ingredients
  • 3 mangoes
  • 2.5 cups double cream
  • 1 (14 oz) can condensed milk
  • 1 t vanilla extract
  • 16 individual baked sponge cakes or graham crackers
  • 1 medium size tray
Instructions
  1. Peel the mangoes. Slice into thin layers.
  2. Slice the sponge cakes in half. (Skip if using graham crackers)
  3. Mix the double cream and condensed milk in a large bowl. Make sure the mixture is well blended.
  4. Start layering the sponge cakes on the bottom of the tray. Make sure they are evenly spaced. Pour ¼ of the mixture on top of the sponge cakes. Add a layer of sliced mangoes on top of the mixture and sponge cakes.
  5. Add another ¼ of the mixture on the mangoes. Add another layer of sponge cakes.
  6. Add a layer of mango slices. Add a layer of sponge cake.
  7. Add the rest of the mixture. Add the remaining mangoes on top.
  8. Cover and refrigerate for at least 3 hours.
  9. Serve chilled!
 

 

Fufu, Ghana, West Africa, Yams

Don’t Chew the Fufu: A Guide to Dining in West Africa

The first rule I learned in Ghana was to not chew the fufu.

On my second day in Kumasi, Ghana’s garden city in West Africa, we were ushered into a small wooden structure. Inside on the dirt floor was a big-bellied pot of soup whose contents were rolling red and brown, spitting stew into small puddles on the floor. 

The heat and moisture produced pools of dirt behind our elbows and knees. Flies buzzed around us, but we didn’t swat them. We were too tired from spending all day in the sun and were eager for our next meal.

We were all new college graduates who arrived in West Africa to start our careers in development. Our NGO, or non-governmental organization, implemented peer-to-peer tutoring programs in rural Ghana. Our roles were to create and manage those programs from the ground up, which was much easier said than done. Much like eating fufu.

“To finish today’s training we will learn to eat fufu,” my coordinator said candidly with a grin.

The reputation of the fufu proceeded itself. It’s either loved or hated, and too often misunderstood. I had heard about fufu and garnered mixed reviews from “decent” to “something I would never try again”.

A bowl plopped down in front of me. A starchy white ball was surrounded by a brown soup and a piece of meat. It smelled faintly of peanuts and beef, but I knew that it wasn’t cow’s meat.

“Use your hands,” my coordinator said. There were no forks or spoons on the table.

I tore off a piece of the starchy ball and dunked it into the stew. With the consistency of unbaked bread, the ball tasted like mild sourdough. The soup was thick and oily with the hint of roasted peanuts and meat. I tried to chew it when my coordinator stopped me.

“Don’t chew the fufu,” he said. “You are supposed to let it slide down your throat. We never chew the fufu.”

I watched first. My coordinator tore off a piece of fufu and flattened it with his thumb. He scooped up some of the stew and he placed it into his mouth and swallowed. No chewing necessary.

Determined, I tried again. I tried to swallow, but found that it was easier to let the soggy starch slide down my throat. I continued, letting the fufu slide down with greater certainty until I finished my bowl.

I’m not going to lie: it wasn’t my favorite thing I tried during my seven months in Ghana. (That would be “bofroat”, which is like a round donut!) But trying fufu was my most memorable food experience in West Africa because it is such a special part of the culture. It’s communal to make, communal to eat, and quintessentially Ghanaian.

Everywhere you will go in Ghana the locals will ask you (curious and half-amused): “Did you try fufu yet?” It’s not known to be popular amongst foreigners, but you do get credit (and laughs!) for trying!

What is fufu exactly?

Fufu is a starchy ball made from yams and sometimes combined with plantains. Variations of it are common across the African continent, but in Ghana yams are pounded with butter into soft balls to produce the fufu.

It can be served with soup or meat. The most common variation in Ghana is a peanut soup served with bushmeat, with the fufu ball placed into the bowl of soup. “Bushmeat” is a blanket term used to describe animals that live in the African bush, which include rodents and ground-hog-like animals.

Fufu is a unique dish that is both a daily meal and served on special occasions with fish, like on Easter. Fufu is best shared with friends and family as a communal meal, as it is also communal to make.

It takes at least two people to transform the yams into fufu. One person pounds the yams with a large wooden spoon and another turns the fufu so that the consistency is even.

If you think you are bold enough to try making fufu and peanut soup like the Ghanaians do, here’s a recipe you can make in any kitchen. 

 

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3 Tropical-Inspired Meals You Can Make in 30 Minutes

Quick, healthy, and delicious tropical meals: the Holy Grail of all foodies. It is often said that the best meals need time and dedication, not to mention a pantry full of special ingredients. Yet even though spending hours in the kitchen pouring love into a single meal is nothing but rewarding, there are times when you’re drooling at the mere thought of a mouthwatering asopao, at 7pm on a school-night, with a hungry brood gnawing at your heels, and a pack of frozen peas in the freezer.

Think you couldn’t possibly pull off cooking a meal? Think again!

3 Tropical-Inspired Meals You Can Make in 30 Minutes

Here are some of the most authentic tropical recipes you can make in under 30 minutes. Prepare one a day or all at once, for a fantabulous tropical dinner.

1. Nachos Espresso

Ever known anyone to turn down a cheese-laden plate of nachos? Neither have we.
This international crowd-pleaser is often touted as a guilty pleasure, one which was invented in Mexico during WWII and swiftly exported the world over. But with a little tweaking – both to save on cooking time and extra calories – you can turn a once-a-month treat into a weekly ritual the whole family will love.
Just 30 minutes to make and even less to devour! The key “missing” ingredients here are minced beef and refried beans. Prepare this express vegetarian version and we bet you’ll never go back to meaty nachos again.

Nachos Espresso
 
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Ingredients
  • 2 tbsp. olive oil
  • 1 onion, finely diced
  • 1 red pepper, finely diced
  • Chilies (to taste)
  • 2 cans chopped Mexican spiced tomatoes
  • 1 can chopped black olives
  • ⅔rds cup of fat-reduced shredded cheese mix (mozzarella, cheddar etc)
  • 400gm bag of tortilla chips
  • Handful chopped jalapeno chilies
  • 1 tub low-fat sour cream
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Heat oil in a frying pan and fry onions, chilies and red pepper until soft and juicy.
  3. Add canned tomatoes and let it bubble away for 2-3 minutes. Remove from heat.
  4. Take a rectangular oven-proof dish and line it with tortilla chips.
  5. Top evenly with the tomato sauce, sprinkle the jalapenos and olives, and top with abundant cheese.
  6. Place in oven for 15 minutes until the cheese is melted and deliciously gooey.
  7. Remove dish from oven and serve alongside the sour cream.
 

 

2. Fry Bodi on the Fly

This dish of stir-fried long green beans is ubiquitous in the Caribbean region, and although it’s mostly served as a side dish, it can actually be pumped up a little to create a very filling one-pot wonder-meal. Bodi is a type of slightly bitter green bean found in the Central American region, but whatever green beans you can get a hold of will work just fine.

We’ll add some roasted pine nuts here, but feel free to add any left-over goodies you’re hiding in the fridge.

Fry Bodi on the Fly
 
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Ingredients
  • 250gm package green beans - ends trimmed
  • 2 tbsp. olive oil
  • 2 very ripe tomatoes, roughly chopped
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • ¼ cup pine nuts
  • Salt and pepper to taste
Instructions
  1. Heat the oil in a heavy-based pan, on medium heat.
  2. Add the chopped onions and tomatoes and cook for 2-3 minutes.
  3. Add the garlic, stir for 1 minute.
  4. Add the green beans, stir and close the lid, letting the green beans cook just past steaming point, about 10 minutes. This brings out the BEST flavor, without losing any of the nutrition.
  5. While the beans are cooking, dry fry the pine nuts in a separate frying pan.
  6. When the beans are ready, remove from pan and transfer to a serving platter. Salt and pepper to taste
  7. Sprinkle the toasted pine nuts on top (or whatever left-overs you have) and serve at once!
 

 

3. Asopao KAPOW!

Asopao de pollo is a hearty chicken one-pot stew that’s often described as a paella-soup hybrid. It hails from the Dominican Republic and is believed to be a derivative of Asian congee. By now, you’ve worked out that the fastest meals are the ones you can make in a single pot, so this dish is a perfect fit. It’s got chicken, ham, wild rice, olives, and a concoction of aromatic herbs and spices. What more could anyone want in under 30 minutes?

Asopao KAPOW!
 
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Ingredients
  • 2 tbsp. olive oil
  • 1 red onion, finely chopped
  • 1 red pepper, finely chopped
  • 2 garlic cloves, crushed
  • 4 x chicken thigh fillets, diced
  • 1 teaspoon dried oregano
  • 1 can diced tomatoes & juice
  • 1 cup uncooked wild rice
  • ½ cup diced leg ham
  • 1 tbsp. green capers
  • ½ cup pitted green olives
  • 2 cups water
  • ½ cup white wine
  • 1 chicken stock cube
  • 1 cup frozen peas, thawed
  • 1 bunch fresh coriander, chopped
  • Salt and pepper to taste
Instructions
  1. Heat the oil on high heat in a heavy-based frying pan (for which you must have a lid) and add the onion, pepper, and crushed garlic. Stir until soft.
  2. Add the chicken and cook, stirring often, for about 6-8 minutes. Add the oregano.
  3. Reduce the heat and add the tomatoes, letting them bubble over for two minutes.
  4. In one swift move, add the wild rice, ham, capers, olives, water, white wine and stock cube.. Stir well for at least two minutes, until the mix starts to bubble. Make sure the stock cube is dissolved before placing the lid on top.
  5. Cook, on low heat, for 10 minutes, without lifting the lid. This will allow the rice to cook about twice as fast as through the boiling method.
  6. Open the lid and add the peas, simmering for only 3-4 minutes. The rice should be cooked and (almost) all the liquid evaporated.
  7. When ready, take off the heat, sprinkle the coriander on top. Do taste the asopao before adding any extra salt and pepper. The olives, capers, and stock cube should actually be enough seasoning.
 

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A Tropical Take on the World’s Best Snack Food — Nachos

Legend tells of a maître d’ in Piedras Negras, Coahuila, Mexico named Ignacio who, under the pressure of serving the wives of US soldiers stationed nearby with little available in the kitchen, used his creativity to cut tortillas into triangles, fry them, and add shredded cheese and pickled jalapeños. He served them “Nacho’s especiales.”

Thank you, Ignacio. I love him and here’s why.

His inventive combination of the most basic ingredients has brought so much joy to my stomach and taste buds – and maybe a little regret to my wallet. My enjoyment of nachos is deep and profound; my Facebook friends and acquaintances can attest that in December of last year, I enthusiastically announced an engagement to nachos to resounding excitement and support. By the end of the day, however, the relationship came to a depressing end as I had become hungry and could not resist temptation. I’m so weak, if I see nachos on a restaurant menu, 93.74% of the time I will get them and then ignore my dining partners whilst eating.

Considering that many of us have enjoyed barbecue nachos or pizza nachos and have deviated from old Ignacio’s traditional improvised recipe, we must reassess what constitutes the nacho dish. I believe it is simply the combination of chips, meats, vegetables and various dairy products which opens up the door for culinary possibilities! Considering our focus on the tropical, let’s see what we can come up with.

Peruvian Nachos

What fascinates me about Peruvian cuisine is that it’s influenced by the indigenous Inca population and also the immigrants from Europe, Asia, and West Africa. Lacking access to their traditional ingredients, these immigrants modified their recipes using Peruvian staples like potatoes, corn, quinoa, and beans. Eventually, the Spanish would import rice, wheat, beef, chicken, and pork.

We are going to slightly alter a recipe for Lomo Saltado to more appropriately fit the nacho motif. It’s one of the most popular dishes on the coast and is usually served with French fries and rice.

 

Peruvian Nachos
 
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Ingredients
  • 12 oz steak, diced
  • Salt, pepper, and garlic, to taste
  • ⅛ cup vegetable oil
  • ¼ medium red onion, thinly sliced
  • ¼ medium tomato, sliced
  • 3 teaspoons vinegar
  • 1 teaspoon soy sauce
  • 2 oz beer
  • 3 pinches chopped parsley
  • Flour tortillas
Instructions
  1. First, you’ll want to brown the meat by itself.
  2. Next you’ll add the onions and cook it all together until the onions have become soft.
  3. Afterwards, add the tomato, vinegar, and soy sauce and finally the beer. You will simmer until the vegetables are cooked through and don’t forget to garnish with the parsley.
Just to be different, serve this on fried flour tortillas cut into triangles and top with shredded Monterey Jack cheese. It’s soft enough that it should melt fairly quickly, which happens to be my favorite part!
 

Thai Nachos

Thai food is built on the complex interplay of at least three (and up to five) fundamental flavors – sour, sweet, salty, bitter, and spicy – in each dish. There is also a profound preference for fresh herbs and spices, rather than dried ones. Palm sugar is used to sweeten dishes and lime and tamarind add sour notes. There are five main chilies in Thai cuisine from the tiny, very spicy “garden-mouse-dropping chili” to a mild, large pale green chili that is used more like any other vegetable. Other common flavors often present in Thai food come from garlic, cilantro, lemon grass, lime leaves, shrimp paste, and fish sauce. Fish and crustaceans play a vital role in a traditional Thai diet, but it is not uncommon to use pork, chicken, duck, and beef.

Thai Nachos
 
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Ingredients
  • ¼ onion, sliced
  • 2 garlic cloves, chopped
  • 2 bird chilies, chopped
  • ½ green chili, chopped
  • Handful of holy basil
  • 1 egg
  • 4 prawns, shelled and chopped
  • A meat of your choosing, diced
  • 2 stalks of Chinese broccoli, sliced at an angle
  • A dash of soy sauce, oyster sauce, and fish sauce
  • White pepper to taste
Instructions
  1. First you have to sauté the garlic and chilies and follow with the prawns and meat, ideally in a wok.
  2. Push that mixture to the side once it has cooked and add a little oil and fry the egg, but you have to let the egg settle a bit before you scramble it.
  3. Next add your seasonings and sauces and follow with the Chinese broccoli and sliced onion.
  4. Fry it briefly so the broccoli is cooked but still crisp.
  5. Finally throw in the holy basil and cook for another 30 seconds, and it’s done.
Serve on fried wonton chips! You could purchase them in stores, however I prefer to make them fresh. Get your hands on some wonton wrappers, cut them into fun shapes and then fry them in a pot of 350 degree oil for just a couple minutes. They are incredibly light and crisp and mild in flavor.

Instead of cheese, make a Thai green curry to drizzle on top to add something sweet, savory, and aromatic.

Green Curry Sauce
 
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Ingredients
  • 1 can coconut milk
  • ⅓ cup chicken stock
  • ¼ cup basil, chopped
  • 2 tablespoons fish sauce
  • 4 tablespoons green curry paste
  • 2 tablespoons brown sugar
Instructions
  1. Put all of these wonderful ingredients into a saucepan and bring to a boil on medium-high heat.
  2. Boil this mixture down until it has the consistency of gravy.
  3. The curry will thicken as it cools and once it has reached this consistency, go ahead and drizzle it on those nachos.
 

Indian Nachos

One thing I have fallen for in the enormous wonderland of Indian cuisine is curry (I know, it’s in Thailand too.) There are many varieties of curries based on spice selection, cultural tradition, religious practice, and even family preference. The main spices found in most curry powders of India are cilantro, cumin, and turmeric while a large array of additional spices may be included dependent upon region and the foods included. Curry may contain fish, beef, pork, chicken, or shellfish, alone or in combination with vegetables. And yeah, curry can also be entirely vegetarian.

Let’s go with this vegetarian option, and transform Paneer Butter Masala into something nacho worthy. Paneer is a fresh, non-melting cheese that requires no aging or culturing.

Paneer Butter Masala
 
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Ingredients
  • 1 cup paneer
  • 2 tablespoons cashews, ground to a smooth paste
  • 2 cups of diced tomatoes, puréed
  • 2 green chilies, slit
  • 1 inch ginger, crushed
  • 3 garlic cloves, crushed
  • 1 bay leaf
  • 1 teaspoon dry methi leaves
  • 1 teaspoon tandoori Masala
  • ½ teaspoon red chili powder
  • 2 tablespoons butter
  • 1 ½ cups water
Instructions
  1. First, you will heat the butter in a saucepan and add the bay leaf. In about 10 seconds, the oil should become fragrant.
  2. Next, add the garlic/ginger paste and sauté until the raw aroma is gone.
  3. Add the tomato purée and after 2 minutes, stir in the red chili powder.
  4. When the oil and tomato purée starts to separate, add the cashew paste and stir well.
  5. As the oil separates again, add water and simmer until the curry thickens.
  6. Next, add the paneer and cook until it becomes soft, but not too long as it will become dense.
  7. Finally, add the dry methi and Masala and stir.
  8. And for the sake of an Indian themed nacho, serve this on fried naan, cut into triangles!
 

Bitterballen_mosterd_mayo

5 Brazilian Fusion Dishes to Try at Home

Although there are many recipes that are Brazilian through-and-through, the cuisine in this part of the world has been heavily influenced by international flavors and ingredients for centuries. Immigration has had a huge impact on Brazil’s culture, including its food and drink scene, since the Portuguese arrived in 1500. Following this, the contribution of Indians and immigrants from Europe, the Middle East, and Asia have added unique, international flavors to Brazil.

Today, Brazil boasts an eclectic menu of fusion dishes (where traditional recipes have been infused with other worldly cuisines) that span every corner of the planet – from the tropical tastes of Thailand to the carb-loving foodie scene in Italy.

Here are some mouth-watering cross-cultural dishes you can whip up in your own kitchen.

Tuna Sashimi Tostada – Brazilian-Japanese

Brazil is home to the largest population of Japanese people outside of Japan, with around 1.5 million calling the country home. This is predominantly due to the Meiji Restoration which shook up the Japanese government in the late 1800s. During this time, thousands of Japanese people immigrated to Brazil to work on coffee farms after the abolition of slavery meant there was a high demand for laborers.

To celebrate the Japanese heritage in Brazil, here’s a twist on tostadas, a common accompaniment dish in Brazil. The crisp tortillas that can be topped with a diverse range of ingredients – anything from cheese, to refried beans, to shredded beef. In this particular recipe, the hearty tostadas are topped with sashimi tuna, a Japanese favorite.

Tuna Sashimi Tostada
 
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Ingredients
For the coriander oil
  • 100g fresh coriander
  • 300ml sunflower oil
For the wasabi cream
  • 5 tbsp Japanese mayonnaise (slightly tangier than Western-style mayo)
  • 5 tbsp sour cream
  • 1 tbsp wasabi paste
  • A couple of drops of lemon juice
  • Pinch of salt
For the tostadas
  • 2 flour tortillas
  • 2 tbsp olive oil
  • Sea salt flakes
  • ½ pink grapefruit
  • 150g sushi tuna
  • ½ avocado cut into cubes
  • 2 tbsp red onion – diced
  • 4 tsp fish roe
  • ½ red chilli – deseeded and chopped
  • Coriander leaves
  • 1 tsp toasted white sesame seeds
Instructions
  1. Wash coriander, dry, and chop. Heat it with the sunflower oil over a low heat until wilted.
  2. Place pan in a bowl of iced water and, once cool, blend in a food processor until smooth.
  3. Move processed coriander into a bowl and leave in the fridge for 2 hours.
  4. In a bowl, whisk together the wasabi cream ingredients, adding more to taste.
  5. Pre-heat the oven to 200C/400F and line non-stick baking parchment around a tray. Prick the tortillas, brush with oil, and sprinkle with salt before cutting them into quarters and baking them for 3 minutes on both sides.
  6. Remove the flesh from the grapefruit and set aside.
  7. When the tortillas are ready, cut the tuna into small chunks.
  8. Spoon half of the wasabi cream over the tortillas and arrange the tuna pieces on top. Add the remaining wasabi cream to the top.
  9. Place the grapefruit pieces, avocado cubes, red onion, fish roe, and chili over the top of the tortilla and drizzle the coriander oil on it.
  10. Finish with sea salt flakes and the toasted sesame seeds.
 

 

Brazilian-Thai Fusion Fish Stew

Though Brazil and Thailand don’t have visible historic connections in the way Brazil and Japan do, the cuisines from both destinations feature a lot of seafood, hearty meat dishes, and local spices. The similar climates and the position to their respective oceans have helped each country develop dishes with comparable ingredients. As travel and technology encourage cultural introductions, fusions between the two food cultures of Brazil and Thailand are increasing.

One result of the Brazilian-Tha experiments, is a Fusion Fish Stew. This light, refreshing dish combines the zesty flavors of tangy lime, coconut, and Thai spices with the smoky flavors of paprika and pepper from Brazil. Together, the infusion creates a hearty dish with tropical undertones.

Tom_yam_kung_maphrao_on_nam_khon

 

Brazilian-Thai Fusion Fish Stew
 
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Ingredients
For the fish marinade
  • 1 lime for juice
  • 2 garlic cloves, peeled and chopped
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 2 tbsp fish sauce
  • 1.25lb white fish fillets, cut into chunks
For the stew
  • 1 tbsp olive oil
  • 1 sweet onion, peeled and chopped
  • 1 garlic clove, peeled and chopped
  • ½ bell pepper, chopped
  • 1 zucchini, chopped into chunks
  • 1 cup Cilantro Coconut Curry Sauce
  • ¼ cup white wine
  • ¼ cup coconut milk
Instructions
  1. Mix the marinade ingredients in a bowl and add in the fish. Let it sit for at least 30 minutes.
  2. When the fish is ready, add the onion, garlic, bell pepper, and zucchini to a pan over medium heat. Saute until the onion is soft and then add the marinated fish and the curry sauce. Cover and cook for 5-10 minutes.
  3. Stir in the wine and coconut milk and cook for 5-10 minutes.
  4. Serve immediately.
 

Feijoada – Brazilian-European

Brazil is famously connected to Portugal after the 16th century invasion. Navigator Pedro Alvares Cabral landed in Brazil and claimed it under the name of King Manuel I of Portugal. Since then, Brazil has continued to keep strong ties with Europe, which is evident in the feijoada.

The feijoada may well be one of Brazil’s treasured national dishes, but it has had a lot of influence from Europe. Based on the Portuguese “cozido”, Italian “cassoeula”, and the French “cassoulet”, it uses Brazilian black beans to give it a local touch.

Feijoada
 
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Ingredients
  • 1.4kg black beans
  • 2 onions
  • 4 garlic cloves
  • 2 bay leaves
  • 4 tbsp olive oil
  • 1 tbsp salt
  • 1 hot chili pepper
  • 1.5kg boneless pork loin
  • 1.5kg pork backribs
  • 1.5kg pork sausage
  • 0.5kg smoked pork sausage
  • 0.25kg pork rind
  • 1 pork tail (optional)
  • 2 pork tongue (optional)
  • 250g ham cut into cubes
Instructions
  1. Soak beans a couple of hours before draining and cooking
  2. Cook the beans in boiling water over a medium heat. Add in pork rind, tail, tongue, and ham.
  3. In another pan, sauté the onion, garlic, and bay leaves in oil and set aside.
  4. Cut the meat (except for the sausage) into cubes and cook on medium heat. Cook the meats separately to ensure all are cooked properly (the juices should run clear and the meat should be piping hot throughout).
  5. Add the sautéed onion mix, raw sausage, cooked meat, and chili to the boiled black beans. Reduce heat and simmer for about an hour, until the mixture becomes thick. Add salt to taste.
  6. Serve hot alongside white rice or braised cabbage.
 

Brazilian Bitterballen – Brazilian-Dutch

Bitterballen are all the rage in Amsterdam, which shares a lengthy history with Brazil since the Dutch West India Company traded goods there in the 17th century. During this time, the two cultures were brought together and shared trade goods, including local ingredients.

Served in cafes and trendy bars, they are a delicious deep fried snack a bit like a croquette. Though their fillings can vary, they are usually stuffed with shredded meat. This Brazilian version includes cassava flour and rib meat for a South American twist. You may struggle to find this unique recipe in local restaurants, but it is a tasty one to try from home.

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Brazilian Bitterballen – Brazilian-Dutch
 
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Ingredients
  • 100g butter
  • 150g flour
  • 700ml beef bouillon
  • 30g minced onion
  • 1 tbsp fresh parsley
  • 400g rib meat, shredded
  • Salt and pepper
  • Nutmeg
  • Oil
For the coating
  • Plain flour
  • 2 eggs
  • Cassava flour
Instructions
  1. Grill the ribs beforehand.
  2. Melt butter in a pan and slowly add the flour, cooking for 1 minute until the mixture is smooth.
  3. Gradually add beef stock, stirring regularly to avoid lumps, and cook for another minute.
  4. Add in the fresh parsley, onion, and shredded rib meat, and cook for a further 2 minutes. Add salt, pepper, and nutmeg to taste.
  5. Move to a bowl to cool, before placing in fridge for 2-4 hours.
  6. Once mixture is cool and firm, scoop spoonfuls of it into the plain flour and shape into a ball before quickly dropping into into the egg mixture.
  7. Roll the balls into the cassava flour and deep fry for 2-4 minutes until they’re golden brown.
  8. Drain and serve.
 

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Asia By Way of Italy — A Twist on Pizza

Let’s be completely honest with each other, pizza is a perfect food (also in this category: pie and sandwiches, but that’s for another conversation). Pizza can be breakfast, lunch, dinner, or dessert and is delicious warm or cold. The rest of world has recognized such perfection and has embraced chain restaurants like Pizza Hut all over the globe while small restaurants like Happy Pizza (marijuana is the secret ingredient) in Cambodia or Pizza Sasa in Laos are pushing the Italian tradition into unexpected cultures.

Legend suggests that pizza may have actually originated in China with a savory treat known as Cong You Bing. Rumor has it that the scallion pancake was loved so much by Marco Polo that he had chefs in Italy make him a version of the unleavened flatbread, which may have evolved into the pizza we are so familiar with.

Naturally, this caught my attention.

How have other Asian cultures expressed this simple combination of a crust and something delicious on top? As my curiosity wandered south, I found a couple of delights that I would love to share with you.

There is an Indian staple known as paratha, an unleavened flat bread that is thinner that naan but thicker than roti. It can be enjoyed plain, with a little butter or yogurt and sometimes spices or vegetables get thrown in to add flavor and nutrition. In a modern twist, some prep the dough like a calzone and fill it with their favorite pizza toppings. Follow this simple recipe and you can make your own parathas!

There is a very popular street food in Vietnam called Banh Trang Nuong and it resembles a pizza with all the assorted toppings, yet the similarities stop there. In lieu of a thick dough for the crust, a thin piece of rice paper is used instead. Then an egg is added instead of tomato sauce, as the egg holds the toppings in place. Some opt for a western flavor with cheese and cut up hot dogs while dried pork and Sriracha are used for a more traditional style. If you need Banh Trang Nuong in your life and you have access to a grill, try this:

At a very low heat, place your rice paper on the grill. Then, crack an egg directly onto the rice paper and you may want to use the back of a spoon to evenly spread the egg. Add the rest of your desired ingredients and make sure to rotate the rice paper so that all the edges are evenly grilled. Last, fold over the rice paper when all parts are crispy and serve.

Sometimes, the expression of pizza is merely taking a cultural norm and imagining it in a different culinary context.  The longganisa (it’s kind of like a sweet chorizo) and whole eggs combination is a Filipino favorite all-day breakfast meal. They’re usually served with rice and a simple tomato salad on the side. Now imagine taking these breakfast staples and having a pizza with a distinct Filipino character!

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A really great pizza is defined by an amazing crust. When the crust is right, everything else falls into place. With a little patience, I promise that pizza dough is quite simple. This versatile pizza dough recipe is great because it’s nice and crispy when rolled thin, but chewy when made thick. This is what you’ll need:

 

Simple Pizza Dough
 
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Ingredients
  • 2 teaspoons active dry yeast* or instant yeast
  • ⅞ to 1⅛ cups lukewarm water**
  • 2 tablespoons olive oil
  • 3 cups bread flour
  • 1¼ teaspoons salt
  • *If you're using active dry yeast, dissolve it with a pinch of sugar, in 2 tablespoons of your water. Allow that to sit at room temperature for 15 minutes, until the mixture has bubbled and expanded.
  • **Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
Instructions
  1. First, you will combine the dissolved yeast (or the instant yeast) with the rest of the ingredients.
  2. Mix and knead everything together however you prefer be it by hand, mixer or bread machine set on the dough cycle until you've made a soft, smooth dough.
  3. If you don't have any of the fancy equipment, check this out: you can just use time and physics to your advantage. Just stir everything together, cover it with plastic wrap, and let that sit out overnight. The next day, your dough will be ready for you!
  4. If you want prime flavor and texture, consider throwing that dough into a zipper-lock bag and storing it in your refrigerator for a couple days. This is called “cold fermenting” and it will make your dough not only taste incredible, but it will also improve it's browning characteristics.
  5. When you're ready to make that pizza, no matter what size or shape you're going for, don't pat it into shape. Rather, stretch that ball of dough into whatever kind of pizza you're going for. If you can't stretch it like a pro, just use a rolling pin.
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To offset the complexities of masterful pizza dough making, here’s an easy tomato sauce recipe to restore balance to your life. 

Simple No-Cook Pizza Sauce
 
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Ingredients
  • 1 (4-ounce) can tomato paste
  • 1½ cups water
  • ⅓ cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • Salt and pepper
  • ½ tablespoon chopped fresh oregano leaves
  • ½ tablespoon chopped fresh basil leaves
  • ½ tablespoon chopped fresh rosemary leaves
Instructions
  1. You don't even have to cook this one. Just mix them together (the longer it stands, the more the flavor blends) and throw it on your dough!
 

Then for your toppings you need:

Filipino Inspired Pizza
 
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Ingredients
  • 2 cups longganisa out of its casing, browned
  • 1 ½ cups shredded mozzarella cheese
  • 12 to 15 quail eggs
  • 1 large onion, thinly sliced, separated into rings
Instructions
  1. Spread the meat, top with cheese, and then crack the quail eggs one by one onto a pizza dough.
  2. Add the onion rings and bake for 8 to 10 minutes
 

With all these variations and flavors, dare you argue that pizza is not perfection?

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Tipsy in the Tropics: Relax with a Local Cocktail

Travel guides can be a big help with finding local restaurants abroad, but what about a local tropical cocktail? Those of us who are adventurous tend to seek out something exotic and authentic that we can’t find at home.  Aside from local cuisine, local cocktails are a great way to broaden your horizons when traveling abroad. Becoming friendly with residents native to your destination is a great way to find a cocktail that wasn’t mentioned in a guidebook or piece of literature at your hotel. If you haven’t been abroad lately to find new cocktails, we have a few here that will give you taste of the tropics and a pleasant buzz.

 

Mama Juana

Mama Juana (or mamajuana) is a drink native to the Dominican Republic. It’s made from rum, wine, and sometimes honey or cinnamon. To spice it up, various herbs, plants, and leaves native to the Dominican Republic – Canelilla leaves – are added. At first site, it doesn’t look terribly appetizing. It somewhat resembles sticks and trees bottled up in a jar with a strange looking liquid. Recipes vary depending on who makes it but usually it’s dark red in color with an alcohol content (about 20%) approaching that of a port wine.

Rumors and mythical legends surrounding mamajuana range from medicinal to mysterious. Many Dominicans claim that mamajuana is a cure all for many ailments ranging from the flu to prostate problems. Other claim drinking mamajuana acts as a powerful aphrodisiac.

There’s no hard and fast rule to making mamajuana so, the recipes and methods are very forgiving. The easiest way to test out a homebrew, is to soak leaves and whatever plants you choose in a bottle or mason jar with equal parts rum and red wine for up to two weeks. At the end of the two weeks soaking period, throw out the liquid portion and refill again with rum, red wine, and honey. Cinnamon or even raisins can be added to the concoction at this stage as well. The only thing left to do is pour in a glass over ice and enjoy!

 

Mojito

A Mojito is a cocktail that originated in the Caribbean island of Cuba. With U.S. and Cuban diplomatic tensions easing up, acquiring a Cuban mojito may not be as difficult as it once was.

The most widely believed tale of how the mojito came into existence occurred in 1586 when Sir Francis Drake landed on the island of Cuba with sick crewmembers. A few people went ashore to grab supplies and came back with a primitive form of rum made from the sugarcane fields. Along with the rum they brought lime and mint which were thought to help with vitamin C deficiency, inflammations, and infections.

The key to making a correct mojito starts with make simple syrup. When I was in high school, I dated a girl whose parents had immigrated to United States from Cuba right after the revolution. It seemed to me that one of them always had a mojito in hand, especially in the evening. Of course they let me try it but cautiously explained to me that I will never have a mojito as good as they could make it. The family “secret” she informed me is in the simple syrup. I have witnessed many a bartender try to replicate the Cuban treasure I first tried in high school and every single one of them has failed.

To make simple syrup, combine a cup of white sugar with a cup of water in a saucepan. Bring it to boil stirring frequently until sugar is dissolved and allow it to cool. Once it’s cool, it can be kept in a squeeze bottle for up to a month in the refrigerator. Any air-tight container will do but a generic squeeze bottle makes it easier to get the syrup into the mojito.

Cuban Mojito
 
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Ingredients
  • 3-4 fresh mint sprigs
  • 2-3 small lime wedges
  • 1 oz Simple Syrup
  • 2 oz rum
  • Ice
  • Club soda, chilled
  • A Muddler
Instructions
  1. Place mint and lime wedges in a cocktail shaker.
  2. Muddle gently with a muddler to release the lime juice and aromas and oils from the mint.
  3. Add in the simple syrup, rum, and ice.
  4. Shake vigorously and pour into a pint size cocktail glass.
  5. Top off glass with club soda.
  6. Optionally, you can garnish with a new mint sprig and fresh lime wedge.
 

Canelazo

Going against the traditional iced-down cocktail of warmer climates, canelazo is an Ecuadorian drink that is served warm. In Quito, the capital of Ecuador, the elevation sits at over 9,000 feet causing some chilly evenings in the wintertime. In order to stay warm, particularly around Christmas, canelazo is a popular choice among locals.

Canelazo
 
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Ingredients
  • 4 cups water
  • 1¼ cups granulated sugar
  • 8 small cinnamon sticks
  • 2 cups white rum
  • 1 lime, sliced
  • 1 orange, sliced
Instructions
  1. In a saucepan over medium heat, combine water, sugar, cinnamon sticks, and the orange slices.
  2. Bring to a simmer stirring until the sugar has dissolved.
  3. Once the sugar has dissolved, reduce the heat to low and cook for about 30 minutes or until the syrup is dark brown and heavily smells of cinnamon.
  4. Add in rum and lime wedges and mix before serving.
  5. It can be served in a coffee mug as a drink or as a shot if you’re entertaining multiple guests.