healthy Recipes: www.foodbycountry.com The World in your Kitchen Happiness is homemade…but homemade doesn’t mean you can’t explore other countries’ traditional dishes right here in your kitchen. Food is our common ground; it is our universal experience. With the upcoming World Cup, we have looked at the 32 countries and found 9 recipes from 9 countries that we think you will love. They are easy to make and delicious to taste! Group E: Brazil Moqueca de Peixe Ingredients • 1 Tablespoon vegetable or olive oil • 2 to 4 cloves garlic, peeled • 1 onion, finely chopped • 2 cups coconut milk • 2 Tablespoons tomato paste • 1 teaspoon fresh cilantro (remove stems), chopped • 1 pound shrimp, shelled and deveined • 2 Tablespoons white vinegar • 2 limes • 2 Tablespoons dendê oil (palm oil), optional • Salt • Pepper • Boiled white rice (prepared separately) 20 Procedure 1. Place the shrimp in a bowl. In a small bowl, combine the juice of one lime, vinegar, and salt. Pour over shrimp and set aside to marinate for at least 30 minutes. 2. Add 1 Tablespoon vegetable or olive oil to a large saucepan and heat over medium heat. Add garlic cloves and cook until golden brown. 3. Add onion and cook, stirring often with a wooden spoon, for about 5 minutes until the onions are softened. 4. Pour shrimp and marinade into pan. 5. Add cilantro, tomato paste, and pepper to taste. 6. Stir in coconut milk and bring the stew to a boil. 7. Lower heat and simmer 10 minutes until shrimp is cooked through. 8. Stir in dendê oil and cook for 5 minutes more. (This step may be omitted.) 9. Serve over boiled white rice.
Recipes: www.foodbycountry.com Ingredients • 6 skinless, boneless chicken breasts • 2 Tablespoons olive oil • 1 teaspoon salt • ½ teaspoon ground black pepper • 1 teaspoon powdered cinnamon • ¼ teaspoon powdered ginger • 3 short cinnamon sticks • 4 ounces butter • 2 large onions • ½ cup sugar • 1 strip lemon peel • 1 pound dried prunes • Blanched almonds • Fresh watercress or mint Group B: Morocco Chicken Tajine with Almonds and Prunes Procedure 1. Combine the oil and ground spices in a large bowl. 2. Cut the chicken into cubes and chop the onion finely. Put the chicken and onion into the bowl with the oil and spices. Combine well and let stand for 30 minutes. 3. Melt the butter in a large skillet. Add the chicken, searing (browning) them lightly on all sides. Add any remaining marinade and enough water to cover. Simmer until chicken is tender (about 30 minutes). 5. While the chicken is cooking, put the prunes in a small saucepan, cover with water and bring the water to a bowl. Remove the pan from the heat and let them stand for 20 minutes. Drain the prunes, return them to the pan, and ladle a little liquid from the meat pan over the prunes. Simmer the prunes for 5 minutes. 7. Add the lemon peel, cinnamon sticks, and half the sugar to the prunes. Stir the remaining sugar into the meat. 9. Arrange the meat on a serving platter. Add the prunes to the meat, and pour the sauce from the prunes and the meat over it. 10. Melt a small amount of butter in a saucepan and brown the almonds lightly. Garnish the tajine with the almonds and watercress or mint. Group D: Nigeria Isu (Spiced Boiled Yams) Ingredients • 2 pounds yams, peeled and thickly sliced • ½ teaspoon salt • 1 clove garlic • 1 teaspoon cinnamon • 4 Tablespoons butter, melted • Cayenne pepper, to taste Procedure 1. Place the yams in a large saucepan and add enough water to cover them. 2. Add the salt, garlic clove, and cinnamon. Bring to a boil. 3. Reduce heat to medium and cook until tender, 15 to 20 minutes. 4. Drain the yams and remove the garlic clove and discard it. 5. Place the yams on a platter and drizzle the butter over the top. 6. Sprinkle with a little cayenne pepper (be careful, cayenne pepper tastes very hot) and serve.