While Afelia commonly refers to a pork dish, the term can also refer to any number of ingredients stewed/roasted in red wine and sprinkled with coriander seeds. Yum! In Cyprus, the most popular variants include mushrooms, potatoes, and artichoke hearts (all of which are vegan). Most recipes add a sprinkling of coriander seeds at the end of cooking (ground or cracked is best). Serves 4 Slowly roasted in olive oil and red wine, these potatoes are so rich you won’t need butter. A typical recipe from Cyprus and Greece. Ingredients: 2 pounds fingerling potatoes (or any small potato) 1/2 cup red wine 1/2 cup olive oil salt pepper ground coriander seeds, to taste Method: Put on some music from Cyprus. Then, preheat the oven to 375F Meanwhile, rinse and slit the potatoes (about 4 slits per potato – this allows the wine and oil to seep in and flavor them) Douse with olive oil. Don’t be shy. Some recipes I saw from Cyprus and Greece actually cover these with oil. Wow. Splash on the red wine …
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Makes 1 drink The bold flavor of mint, lime juice, and sugar come together in this classic Cuban drink. If you have time, a simple syrup made of water and sugar cooked together is another possibility for sweetening the drink. Ingredients: 1/8 cup superfine sugar a handful of fresh mint 1/2 lime, juiced 1 shot rum crushed ice Method: Gather your ingredients… Drop a healthy handful of fresh mint leaves into a glass. Add the sugar and mash it together with the mint. Renowned author Mark Bittman says that there should be enough mint pieces to chew on. Squeeze in the juice of a lime for that tangy wow-factor. And a shot of rum. This is my faithful “Planet Hollywood” shot glass one of my brothers got me years ago. Remember when every kid had to have a Planet Hollywood t-shirt? I’m into the retro cool factor. Add crushed ice, stir well and drink! Minty fresh… Now, if only you can get your dentist to approve it! Mojito Votes: 0 Rating: 0 You: Rate this recipe! …
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Serves 4 In the Ivory Coast, the people enjoy juicy, fresh fruit after their meals (if they eat dessert at all). Sweet mango and pineapple are common choices. Clearly, people of my own heart! Ingredients: 1 mango, cubed 1/2 a pineapple, cubed (or 1 20 ounce can of cubed pineapple) Method: First, slice up the mango. I’m going to show you how to cut a mango, step by step. There is a pit in the center, so cut with the flat side, being careful to stabilize the mango and not cut your fingers. Here’s the second side. Note my bizarroid finger stance. I am doing that so I don’t cut one off. I’m bracing my wrist on the cutting board. Next, take the pieces you just cut off and score … … in each direction, making a grid. Be sure not to cut through the skin. The grid pops open to reveal pretty cubes that can be cut or scraped off with spoon or knife. Mix with the pineapple which, I regret, is canned. Unfortunately, …
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Serves 4 This beautiful arranged salad is perfect for a family-style dinner party. You could also make individual portions. However, if all this seems like too much muss and fuss, feel free to chop and toss, without taking time to do the careful arrangement. Everything will still taste wonderful. Promise. Ingredients: 1 head romaine, sliced 1 tomato, sliced into wedges 1 orange pepper, sliced thinly 1 jar heart of palm, each one sliced in half lenthwise 1/2-1 lime, juiced olive oil, to taste Method: Get yourself a beautiful platter. Pile it high with crunchy, crispy, lovely romaine. Add tomatoes in a circle, around the outside. Sprinkle the peppers over the top, towards the center. We’re making a masterpiece here. Slice up your heart of palm. Not your heart. Here’s what they look like… they come whole, as you see on the left. I sliced them lengthwise, as you see on the right. They taste vaguely like artichoke hearts, but crunchier. Squeeze fresh lime juice over the whole salad. And anoint with a happy drizzle of olive oil. …
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Gallo Pinto is enjoyed by Costa Ricans year-round, for breakfast, lunch, or dinner. The beans and rice are mildly seasoned, however the Worcestershire sauce gives the dish an unusual kick. Ingredients: 2 1/2 cups leftover, cooked white rice 2 cans black beans, drained and rinsed 1 onion, chopped 4 cloves of garlic, crushed oil 1/2 tsp paprika 1/8 cup Worcestershire sauce 1 cup broth or water salt and pepper Method: Heat oil over medium heat. Add onion. After just a moment, the entire house will smell like “good.” Now we’re cookin’! Add the garlic… … and cook until onion is soft and turning slightly golden – or however you like to eat it. I prefer not to have any crunch in mine. Then, add in the paprika. And leftover rice. I love re-purposing food… making my dollar stretch over several meals. Pile on the beans. I used canned beans for simplicity and speed. Next, a little Costa Rican flavor – sprinkle in the Worcestershire sauce. (And don’t forget the salt and pepper) Add in water to help mix everything …
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Serves 2-4 Gallitos de Papa uses simple seasonings for big flavor. The smoky paprika and garlic go a long way to wake the humble potato up. An especially great breakfast/brunch dish, this Costa Rican favorite is perfect for serving with eggs. Traditionally served in corn tortillas – feel free to moisten with fresh salsa or sour cream. Ingredients: 4 small potatoes, cubed 1/8 cup olive oil 4 cloves garlic, crushed 1 tsp paprika 1 tsp sugar 1 tsp salt water (optional) chopped cilantro, for garnish Serve with Corn Tortillas Method: Add the oil to a wide skillet and heat over medium. The entire 1/8 cup is necessary to keep the potatoes from sticking. Sometimes our waists have to sacrifice for the good of mankind. Or for functionality and flavor. You’ll thank me later. When hot, add garlic and cook for a minute. And, when I say a minute, I really mean until fragrant. This could take as little as ten seconds. Yikes. I almost cooked mine too long. See? Garlic cooks very fast – you …
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Serves 4 The people of the Congo forage for mushrooms deep within the forest. Mushrooms provide important nutrients and calories, especially when meat is scarce. This recipe is all about the lemon – with a flavor so intense that it brightens up any dish. Would be great with fish or wild rice. Ingredients: oil 8 oz button mushrooms, sliced 8 oz shiitake mushrooms, sliced 8 oz baby bella mushrooms, sliced 1 lemon, juiced salt & pepper Method: Heat up some oil in a large pan or wok over medium-high. Throw in the mushrooms. It’s not easy to chop a pound and a half of mushrooms. Unfortunately, Ava’s too young to use a knife or I would have put her to work. Mushroom #1 – button mushrooms Mushroom #2 – crimini mushrooms (a.k.a. baby bellas) Mushroom #3 – shiitake mushrooms Sautee until the mushrooms are soft. Lots of juices will accumulate in the pan. That’s ok, they form a light sauce around the mushrooms. It might be looking like mushrooms are the star of this dish …
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Makes about 1 cup Thick and rich, this dressing will add South American flavor to any salad. Also, try it as a dip. Ingredients: 2 avocados 2 limes, juiced 2 Tbsp white wine vinegar 1/2 cup olive oil (or to taste) salt pepper 1 Tbsp chopped cilantro Method: Scoop the flesh of two ripe avocados into a blender. These ones were so ripe, they were buttery-good. Add the juice of of two limes. There’s no substitute for the tart zing of lime juice. And a healthy pinch of fresh cilantro for even more South American flavor. You don’t have to chop it too finely because the blender will help you out. Thank goodness for modern appliances. Season with salt and pepper. Blend things up a bit. While the machine is still running, pour some olive oil through that peep hole in the top of your blender. Oh and don’t forget a splash of vinegar for a little extra pucker. Spoon into a serving bowl and use on salads or as a dip for veggies or …
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Serves 2-4 Ahhh… nothing like a nice glass of cola. But what about in rice? The slightly sweet taste will leave you begging for more, especially when served with spicy food (as is common in Colombia). Ingredients: olive oil 1 small onion, chopped 1 cup rice 1 cup broth or water 1 cup cola salt pepper Method: Add a little oil to a small pot. Olive oil makes the world go round. Heat over medium and add chopped onion. Stir and cook for about five minutes. Once they are soft and starting to turn golden, add rice. Stir and cook another few minutes, until rice is hot. Add stock… (or water)… And some cola. Beware the fizzies. Mmm. Drink the leftovers. Or use it to make a Brazilian Mocha Cola! Add salt and pepper. Um. I totally added way too much pepper. This rice had bite! Bring to a boil. Cover and reduce to a simmer. Cook for about 16 minutes. Turn off heat and eat – OR, if you want the best rice ever, follow …
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Serves 4-6 as a condiment This side dish from north china is crispy, spicy and tart. A great condiment for heavy meat dishes. Ingredients: 1 Asian or English cucumber, sliced on a bias 2 tablespoons sesame oil 1 1/2 tsp ginger, minced 1 1/2 tsp garlic, minced 1 chili pepper, crushed 3 mushrooms, sliced 2 Tbsp rice vinegar 2 Tbsp water 2 tsp brown sugar Method: Heat sesame oil over medium heat. The smell is wonderful and nutty. Add garlic… And ginger.. As soon as it starts to smell like heaven … Add mushrooms and chili pepper Cook until mushrooms are soft. Then add vinegar and sugar. Don’t forget a splash of water, especially if the pan looks to be drying out. Finally, add the cucumbers and cover. Cook until tender. Here’s the final dish! Chill it completely before eating. Except for that little piece you sneak while cooking. You know, to decide if it has enough flavor. Speaking of which, feel free to play around by adding more or less vinegar and sugar. Hot …
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Makes about 8 pancakes Chinese Pancakes are quick and easy to make… and wonderful for scooping up stir-fry. The key to obtaining the characteristic chewy texture is to use boiling water. Make sure you use a healthy dose of salt to flavor the dough. Serve with Moo Shu Pork. Ingredients: 1 1/2 cups flour 1/2 cup boiling water pinch salt 2 scallions, sliced thinly sesame oil, as needed Method: Add flour and salt to a food processor… Add boiling water … boiling water actually blanches the flour (cooks it briefly) and makes for a nice, chewy pancake. This is desirable because the texture will hold up better to moist stir-fry mixtures. Pulse until dough starts to come together. I used my hands to press the shaggy bits into a smooth ball. The dough is not sticky and should not cling to your hands much. Add more water or flour as needed to get the right texture. Let rest for about an hour. The dough will relax and become super easy to work with. Make small …
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Serves 4-6 Cassava leaves are highly fibrous, dense and grassy. We found ours frozen and “ground” at Ebutte Tropical Market – which saved us a lot of sweat around a mortar and pestle. You could easily double the aromatics in this recipe as the flavors rather get lost behind the domineering cassava. Ingredients: red palm oil 1 large onion, chopped 2 tomatoes, chopped 1 1/2 lbs fresh ground cassava leaves 1 Tbsp peanut butter water salt pepper Method: Thaw out some fresh ground cassava leaves. Over medium heat, cook chopped onion in a drizzle of red palm oil. Note how the oil stains the onions gold. Add tomatoes. And the cassava leaves. The smell will transport you to hay-ville. If such a place exists. Add enough water to keep things moist and sludgey, so that the mixture doesn’t burn. Bring to a simmer. Stir in peanut butter. Stew over low heat, covered, for about 30 minutes. Serve immediately with an Adventurous spirit. Stewed Cassava Leaves Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe …
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