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Category Archives: Recipes
We recently learned about this delicious dish from a co-worker and wanted to share it with you. Tahdig is rice that’s been par-boiled, then slowly steamed so it develops a crunchy crust on the bottom. This can be served with all kinds of stews and fillings. Head on over to Turmeric and Saffron for the full recipe, photos and instructions…
Consider trying this mouth-watering yogurt coconut chicken curry recipe from Somalia. The yogurt helps tenderize the meat and most of the spices are probably already in your pantry! Ingredients: Serves 8 ½ c. Canola oil 2 Onions 2 Large garlic cloves 1 T Fresh ginger, grated 1 T Cumin Powder 1 T Curry powder 1 tsp Turmeric powder ¼ tsp Cardamom powder 1 T Vegeta seasoning or 2 bouillon cubes (Maggi, Knorr etc.) or 2 tsp salt 5 Tomatoes 2 Jalapeno peppers (or to taste) – Remove the seeds if you do not like it very spicy 1 c. Plain yogurt 2 T Tomato paste 1 Potato, cubed 1 Carrot, chopped 1 Sweet red pepper, chopped 2 lb. Boneless, skinless chicken thighs (cubed) 1 can Coconut milk 1 T Brown sugar (packed) 3 T Butter or ghee (optional) 1 c. Cilantro (chopped) 1. Blend the onions and garlic, then saute in the oil for 5 … Continue reading
This week, we bring you a new recipe to try featuring Bhutan’s famous red rice. Enjoy! Ingredients 1 c. red rice (http://www.lotusfoods.com/Bhutan-Red-Rice/p/LOT-00160&c=LotusFoods@All ) 2 Tbsp. butter ½ bunch green onions, finely chopped ½ c. carrots, diced ½ c. shitake mushrooms, finely chopped ½ tsp. thyme 3 bay leaves 2 c. vegetable stock Directions: Wash rice with cold water. Soak in warm water for 1 hour. Heat butter in a pot, stir in onions and cook 5 minutes. Add carrots, mushrooms and rice, stir for 5 minutes. Add vegetable stock, thyme and bay leaves. Bring to a boil then put it in an oven dish, cover and cook at 450 degrees for 30 minutes. Let it sit for at least 10 minutes before serving. Serves 4.
Here’s a new recipe for you to enjoy, straight from the kitchen of MCC Refugee Services Case Manager, Suad. If you’ve never tried Somali tea, you’re in for a treat! Chaab (Somali Tea) Ingredients: 4 c water ¼ c sugar Pinch of each ground spice (or to taste): – Cardamom – Cinnamon – Cloves – Ginger 3-4 bags of black tea (Lipton recommended) Directions: Bring water to a boil in a pot Add sugar and spices Boil for a few minutes until you can smell the spices Add the tea bags Remove from heat Let sit for 3 minutes Serve while hot (add milk if desired) Makes 4 cups of tea.
A challenge to prepare, but a delight to eat! Ingredients 1 (16 ounce) jars grape leaves 2 lbs beef or 2 lbs lamb, minced 1 cup long-grain uncooked rice (basmati rice works best) 3/4 cup tomato sauce 2 tablespoons tomato paste 1 medium onions, finely chopped 2 garlic cloves, minced 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon cumin 1 teaspoon paprika 1/2 teaspoon ground coriander 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon cinnamon 1 pinch ground cardamom 1/2 cup fresh-squeezed lemon juice 2/3 cup canola oil 4 -5 carrots water Directions Soak grape leaves in water for 20 minutes. Drain. Peel and slice carrots lengthwise and line bottom of pot with them. This helps keep the grape leaves from sticking to the pot. Soak rice in hot water for 10 minutes and drain. In a large bowl, combine rice, beef, onion, garlic, tomato sauce, tomato … Continue reading
Enjoy this Liberian version of a West African favorite. Ingredients 2 lbs. meat (your choice of chicken, shrimp, pork) ¾ c. vegetable oil ½ c. yellow onion, finely chopped ½ c. green pepper, finely chopped ½ tsp. ground ginger 1 16-oz. can whole tomatoes 2 6-oz. cans tomato paste 2 quarts water 1 T. salt ½ tsp. black pepper ½ tsp. thyme 1 tsp. crushed red pepper 2 c. white rice Cut meat into 1-inch chunks and sauté in ½ cup vegetable oil until slightly brown. In another pan sauté onion, green pepper, ground ginger and ¼ cup vegetable oil until onions are soft. Add can of whole tomatoes and simmer for 5 minutes. Add tomato paste, water, salt, black pepper, thyme, crushed red pepper and meat. Simmer for 20 minutes. Prepare rice in its own pot according to package instructions. Combine stew with rice and serve hot. Yields 8 … Continue reading
We hope you enjoy this recipe for Karen-style noodles! This recipe was originally published in our e-newsletter, Welcoming the Stranger. Follow the link to read the whole newsletter! Ingredients: 16 oz Chinese Noodles (Lo Mein or other wheat noodle) 1 lb ground or chopped pork 1 lb pork tenderloin or pork shoulder 1 head cabbage ¾ lb Green Beans 1 white onion 2 chayote squash 4-8 chilies Kwong Hung Seng Sauce – Sweet Sauce Kwong Hung Seng Sauce – Thin Soy Sauce Vegetable oil Bring two large pots of water to a boil (do not salt). Trim pork tenderloin or shoulder to remove excess fat When the first pot of water reaches a boil, add noodles and cook until al dente, about 4-5 minutes. Drain and rinse in cold water and set aside to dry. When the second pot of water reaches a boil, add the pork tenderloin, uncut, to … Continue reading