Q Zine

MICRONESIA: PRAWN KELAGUEN, RED RICE, LIMU/SEAWEED SALAD and CUCUMBER SALAD

2026-10-05T21:13:38.722+11:00

The Federated States of Micronesia (FSM), are one of the most isolated and remote group of islands on Earth. Sitting in the middle of the Western Pacific Ocean half way between Hawaii and the Philippines this tropical island nation is simultaneous vast and tiny. It is made up of 600 small lush volcanic islands and postcard-perfect coral atolls scattered across a colossal ocean footprint of nearly 3 million square kilometres. So, the territories of FSM are around the size of India, yet its total land mass is barely 700 square kilometres, which is so small that most standard world maps can’t print the individual islands.

The islands of FSM are grouped into four states; Pohnpei, Kosrae, Chuuk and Yap. Each state has its own distinct traditions, languages and food cultures that were developed over thousands of years pre European contact when their people enjoyed extensive food and cultural exchange with other Pacific island Peoples through generations of ocean voyaging, migration, trade and inter-island relationships. Then, in the 16th century, European explorers reached FSM and over the next 4 centuries these tiny islands were juggled between Spain, Germany, Japan and the US before gained soverignty again in 1986.

Despite centuries of colonisation, Pacifika food practices of harvesting and gathering food from the sea and land endured in FSM linking Micronesian foodways and traditions with the wider Pacific Islands of Polynesia and Melanesia, where similar ocean resources, ingredients, and communal food customs have shaped island life for millennia. Roasting of food underground in fire pits and communal feasting remain important ways that connect Pacific Island food traditions with contemporary cooking in FSM and beyond.

Today, Micronesian cuisine reflects influences from Europe and East Asia due to its colonial past while still retaining a distinctive character which is deeply connected to island life, the seasons, landscape and ocean. Key ingredients are coconut, breadfruit, taro, banana, and seafood harvested from surrounding reefs and lagoons. Flavours are clean, mild and naturally sweet, often relying simply on salt, coconut cream and citrus that allow fresh fish and tropical produce to shine. Ultimately, sharing food and eating with family and friends forms the core of cultural food values across the Micronesian islands.

our

MICRONESIAN

menu included

PRAWN KELAGUEN

and

RED RICE

served with

LIMU/SEAWEED SALAD

and

CUCUMBER SALAD

with

tortillas and lime wedges on the side

PRAWN KELAGUEN

A popular sister dish to this is Chicken KELAGUEN – see Notes

INGREDIENTS:

· 500 gms /2 cups green, peeled deveined prawns

· 1-2 tbs vegetable oil

· 2 pinches of smoked paprika – for flavour replication if not BBQing

· 80 ml lime or lemon juice

· 1/2 cup fresh grated coconut - see notes for substitute

· 3 minced red chilli or if chilli intolerant 2 tbs finely diced red capsicum

· 1/2 -1 tsp salt

· 4 tbs chopped fresh chives or green onions (shallots)

METHOD:

1. Heat a flat BBQ plate or large fry pan with 1 tbs vegetable oil to medium hot

2. If using the fry pan add 2 pinches smoked paprika to the oil to replicate the flavour profile of smoky BBQing

3. Quickly char-grill the prawns on high heat on both sides until they turn pink – about 2 minutes on both sides – don’t overcook

TIP: If cooking in a fry pan turn heat off in the last 20 seconds to let the crisp bits of prawn that have formed on the pan bottom to soften slightly so they can be scrapped up with the cooked prawns for an extra flavour hit

4. Set the prawns aside to cool a bit

5. Now depending on the prawn’s size leave them whole or cut into pieces

6. Toss warm smoky prawns into a bowl with citrus juice, fresh grated coconut, chilli and salt and rest in fridge for 30 mins to combine flavours

7. After 30 mins finish by folding in the fresh chopped green onion or chives

8. The dish is now ready to serve or be refrigerated for later

NOTES:

· The Chicken version of this recipe takes longer to prepare than the prawn recipe that I am sharing here. It is often served cold at FSM picnics and when wrapped in a warm tortilla with red rice it can make a whole meal

· Fresh grated coconut can be replaced with a supermarket shelf item called ‘moist grated coconut’. If you can’t find that you can replicated it by mixing unsweetened desiccated coconut with canned coconut milk as follows:

Ø Warm 3 tbs coconut milk in the microwave in a bowl until lukewarm

Ø Add 1/3 cup desiccated coconut the bowl and mix well

Ø Cover with a lid or plate to trap moisture and let the bowl sit for 10-15 mins to allow the dry coconut shreds to swell, soften and become plump

RED RICE

Red Rice is a traditional Micronesian food of the Chamorro people from the Mariana Islands, especially Guam and Saipan. Due to inter-island migration and cultural exchange Red Rice has been embraced across the Pacific Islands and is frequently prepared at FSM celebratory gatherings and family feasts.

INGREDIENTS:

· 2 cups long grain rice – Jasmine or plain – not Basmati

· 4 cups water

· 2 tbs achiote/annatto seeds - see notes

· 2 tbs vegetable oil

· 2 large cloves garlic, peeled and crushed

· 1/2 a small red onion, peeled and finely diced

· 180 gm rindless bacon or chorizo sausage, diced (optional)

· 1 tsp salt

METHOD:

1. Start by making the achiote oil

2. In a medium size pot, heat the oil with the achiote seeds over low heat for about 3–5 minutes, until the oil turns a deep red. Do not burn the seeds

3. Strain the coloured oil through a sieve into a bowl and discard the seeds

4. Now pour the achiote oil back into the pot and warm the oil to medium heat

5. Add the diced bacon/chorizo (if using) to the warm oil and gently sauté bacon, scrapping the pot bottom with a wooden spoon often to stop bacon from sticking until some fat has rendered out and the bacon is just crisp

6. Add the onion, garlic and salt and sauté until fragrant and translucent

7. Stir the rice in with the wooden spoon making sure the rice is well coated with oil then continue stirring and ‘toast’ it on medium heat for 1-2 mins

8. Now add the water and keep stirring and scaping the bottom of the pot with the wooden spoon to combine the ingredients as the liquid comes to boil

9. Then reduce heat to low and cover pot with a tight lid and simmer for 10 minutes then turn off the heat and let the rice rest covered for 10 minutes

10. After the rest time keep the lid on the pot until you are ready to serve the rice as the heat will stay inside the pot.

NOTES:

· Achiote originates from tropical South and Central America and the Caribbean. Spanish colonial trade connecting Mexico, the Philippines and the Mariana Islands, provided a route for the plant to reach Micronesia.

· The flavour profile of achiote oil can be replicated by mixing 2 tbs of Brazilian Dendê oil with a pinch of turmeric and 2 pinches of paprika

· If using then Dendê alternative skip steps 1-3 of the recipe method

LIMU/SEAWEED SALAD

INGREDIENTS:

· 1 cup any edible sea vegetable

· 100 ml lime or lemon juice (or more if you prefer)

· 1-2 finely sliced or diced red or green birds eye chilli or similar

· salt to taste

METHOD:

1. Depending on the sea vege you have you may need to slice it thinly. If you have seaweed that looks like a string of pearls or is pre-sliced skip this step

2. Mix all the ingredients together and let it marinate in the fridge for a while

3. Drain excess liquid off before serving, or not, depending on taste

CUCUMBER SALAD

INGREDIENTS:

· 2 medium cucumbers

· 1 small red onion

· 2 fresh red chili peppers, sliced (optional, or replace with red capsicum)

· 2 tbsp coconut vinegar (or apple cider vinegar) – see notes

· 1 tbsp lime juice

· 1 tsp sugar

· 1–2 tbsp soy sauce (or fish sauce if you like authentic salty depth)

· 2 tbs chopped fresh herbs (coriander or basil)

METHOD:

1. Wash and dry cucumbers, cut off and discard the ends and slice thinly

2. Peel red onion, cut in half lengthwise and slice thinly then gently use your hands to break the onion into separate pieces

3. Mix sliced cucumber and onion together in a bowl

4. Combine vinegar, lime juice, sugar, soy sauce and sliced chili in a jar, screw on the lid and shake well to form a dressing

5. Fold the dressing through the cucumber and onion to coat the veg evenly

6. Let the salad sit for 5–10 mins in the fridge to absorb the dressing flavours

7. When ready to serve add the fresh herbs to the salad and gently fold them through the salad mixing the dressing back over the veg again

NOTES:

· Coconut vinegar is made from the fermented sap of coconut palm flowers or coconut water and is a key ingredient across the Pacific and Southeast Asia where coconut palm trees flourish and are central to the cuisine

· Coconut vinegar’s flavour is milder than common white vinegar being less tangy and sour, and slightly sweet or fruity with a subtle coconut aroma

TIP:

DIY Coconut Vinegar Substitute — makes ½ Cup

Ingredients:

· ½ cup apple cider vinegar (provides the mild, fruity acidity)

· 2 tsp coconut sugar - or use white sugar (replaces the natural sweetness)

· 1 tsp coconut milk powder (replicates the subtle aroma and flavour profile)

Method:

1. Whisk the apple cider vinegar, coconut powder and coconut sugar together until the sugar dissolves and all ingredients are fully dissolved

2. Use immediately in any dish requiring coconut vinegar

These are all Q-ZINE original recipes informed by multiple sources including but not limited to the following links that will help you get a better idea of the evolution and depth of Micronesian cuisine if you are interested to go deeper:

https://nesiankulture.com.au/blogs/news/top-5-exploring-traditional-dishes-from-micronesia

https://www.remitly.com/blog/lifestyle-culture/nationaldishes-chicken-kelaguen-fascinating-facts-micronesia/

https://www.ctahr.hawaii.edu/adap/Publications/ADAP_pubs/1994-4.pdf

https://ecogreenlove.com/2014/06/09/all-about-peppercorns-types-tips/

https://www.guampedia.com/hineksa-agaga-red-rice

https://guam.stripes.com/food-drink/a-fiesta-of-culture-in-guam%27s-traditional-foods

https://guamportal.com/blog/exploring-the-delicious-and-vibrant-guam-red-rice-a-taste-of-chamorro-cuisine

https://guamportal.com/blog/discover-the-irresistible-delicacies-of-guam-a-culinary-journey-through-the-islands-most-popular-food

https://www.reddit.com/r/BBQ/comments/17uu05j/guamanian_bbq_marinade

https://tw.hotels.com/go/usa/best-foods-guam

https://www.70recipes.com/oceania-food/discovering-the-traditional-food-of-micronesia

https://www.thecookscook.com/article/breadfruit-and-fruit-bat-tastes-of-micronesia/

NICARAGUA: CARNE ASADA BEEF, FRESH HERB CHIMICHURRI, ENSALADA de REPOLLO and ‘WHITE’ RICE

2026-09-07T19:30:06.354+10:00

Nicaragua sits almost at the mid-point of the narrow Central American land bridge that connects North and South America. Nicaragua’s location on the bridge also means it is a country that separates the Pacific Ocean from the Caribbean Sea by just a few hundred kilometres. With wildly different twin coastlines, a chain of live volcanoes, and several abundant fresh-water lakes deep in its heart, Nicaragua has a reputation for unspoilt natural beauty.

These diverse and fertile landscapes shaped Nicaraguan culture and cuisine for millennia. Indigenous Amerindians had lived in Nicaragua for more than 13 thousand years before Europeans claimed to have ‘discovered’ the land in 1505. At that point Nicaraguans had a deep understanding of biodiversity and the interconnectedness of all forms of life. The cornerstone of their farming practices was a climate-resilient system of companion planting where their beloved triad of corn, beans and squash were planted alongside avocado, chilli, tomatoes and root vegetables; foods that still define the nation’s table.

Spanish conquistadors arrived in Nicaragua in the mid 1520’s and although the Indigenous people resisted colonisation they fell under Spanish rule for almost 3oo years. Nicaragua’s culinary inheritance from Spanish occupation was the introduction of new farming and cooking methods featuring pork, cattle, rice and citrus. This creating a new cuisine that blended European ingredients and techniques with deeply rooted Indigenous foods and practices.

Nicaragua became independent from Spain in 1821 and by the end of that century, distinctive regional food traditions had emerged across the country reflecting a complex mix of Indigenous, Spanish, African and Caribbean influences. Along the Caribbean coast, Afro-Caribbean, Indigenous and wider Caribbean traditions had shaped a cuisine rich in coconut milk, plantains, seafood and aromatic seasoning. Meanwhile, in the Pacific and central regions, blending of Indigenous and Spanish traditions continued to define a food culture centred on grilled meats, rice, beans, maize, and fresh local produce.

These regional cuisines tell food stories of how Nicaragua’s culinary journey was shaped over centuries. They also share qualities that define Nicaragua’s modern culinary landscape. Key ingredients are consistent across regions with corn, beans, rice, plantains, cheese, and meats beloved everywhere. Likewise, Nicaraguan flavour notes are characteristically bright, tangy and citrus forward, leaning into savory but not outspokenly spicy. In Nicaragua, food is deeply rooted in its people’s history of resilience and continuity.

our

NICARAGUAN

menu included

CARNE ASADA BEEF

topped with

FRESH HERB CHIMICHURRI

served with

ENSALADA de REPOLLO

and

‘WHITE’ RICE

with

corn tortillas on the side

CARNE ASADA BEEF topped with FRESH HERB CHIMICHURRI

INGREDIENTS:

Key Ingredients:

· 1 kg piece of beef skirt steak or replace with flank steak (see notes)

· Freshly ground rock salt and black peppercorns to taste (or similar)

Marinade Ingredients:

· 1 cup of fresh squeezed sour orange juice or replicate (see notes)

· 1/3 cup olive oil

· 2 tbs freshly crushed garlic

· 2 medium onions, peeled and cut thinly in rings or half-moons (see notes)

· 2 tsp dried oregano, or 3-4 sprigs fresh oregano

· 1 tsp cumin seeds, freshly ground or replace with cumin powder

Fresh Herb Chimichurri (see notes)

· 1 cup fresh chopped parsley leaves

· 1 cup freshly chopped cilantro leaves

· 125 ml virgin olive oil

· Juice of 1 large lime or 80ml white vinegar

· 1 tsp red pepper flakes or 1 part cayenne and 1 part smoked paprika

· 1 tbs crushed garlic (approximately 4 large cloves)

· Freshly ground coarse salt and peppercorns to taste

METHOD:

1. Prepare the marinade in a large glass dish/tray

2. Pat meat dry with clean paper towels

3. Add the steak to the marinade, cover and refrigerate for between 4 and 12 hours turning every 1/2 hour or so to ensure even marination

TIP: Don’t marinate meat for more than 12 hours or its texture goes mushy

4. While meat is marinating prepare chimichurri by combining all ingredients then refrigerate – it should have a loose rather than pasty consistency

5. When ready to grill, season the meat with salt and black pepper

6. The steak should be cooked using quick intense heat so it rapidly develops crisp charred edges without drying out inside (see tips below)

TIPS ON GRILLING:

· You are going to cook the meat on a smoking hot dry grill/BBQ plate

· There is no need to add oil to the grill as there is oil in the marinade

· Turn the BBQ on high, and if it has a lid close it for at least 10mins

· When the grill is literally smoking hot you are ready to cook

· Don’t baste the meat with the marinade

7. Sear meat on the BBQ for about 5-10 minutes on each side until it has reached your preferred level of char and ‘doneness’ e.g. rare, medium etc

8. At the same time as the meat is grilling scoop the onions out of the marinade and cook them beside the steak (throw the marinade away)

9. Once the meat is cooked remove it from the BBQ and rest it on a clean covered plate for at least 10 minutes to let it ‘relax’ and release juices

10. Turn the grill heat back a bit and keep cooking the onions while the meat rests, turning the onions often until they are caramelised and creamy

11. Once the steak has rested slice it against the grain to ensure tenderness

12. lay the steak slices on a platter, pour the released meat juices over the top then add a stream of Chimichurri and the caramelised onions alongside

NOTES:

On Skirt Steak:

· Skirt steak is preferred as it has an open and loose muscle texture that absorbs the acidic marinade far more deeply than flank steak

On Sour Orange Juice:

· Sour Orange (also known as Seville Orange) is a citrus variety in its own right. It sits somewhere between orange, lime, and grapefruit

· Sour Orange is characteristically acidic and tart even when ripe

· If you don’t have access to Seville Oranges you can replicate the flavour by combining 1 part lemon juice/1 part lime juice/2 parts sweet orange juice

· To make 1 cup of replica sour orange juice (depending on the size and juiciness of the fruit you have) you would combine the juice of 1 large Valencia Orange, juice of 1/2 large or 1 small lemon and juice of 1-2 limes

On Onions:

· Traditionally this dish might be cooked on an open grill so if onions are chopped finely they would just fall off into the fire, which is not ideal as the cooked onion is a flavoursome accompaniment to this dish in its own right

· Cutting rings is when you slice thin rounds off a whole peeled onion

· Cutting moons is when you slice thin crescents off half a peeled onion

On Chimichurri:

· Chimichurri originated much farther south in Argentina and Uruguay, however, thanks to culinary migration over the last century this fresh, flavour-rich condiment has become part of Nicaragua’s culinary repertoire

· Nicaraguan cooks have embraced and adapted the sauce to local tastes, creating their own version that reflects their own vibrant food traditions

WHITE RICE

Known as Arroz Banco in Nicaragua (which translates to ‘White Rice’). This recipe is nothing like the plain white rice of Asia or Europe. Rather its flavours are deeply layered with sour orange juice, caramel onion, garlic and peppers

INGREDIENTS:

· 2 cups of white fluffy-style long grain rice (not basmati it’s too fragrant)

· 1/4 cup canola oil or other neutral vegetable oil (not olive oil – see notes)

· 1/2 white onion, finely diced

· 1/2 Green chiltoma, bell pepper, or capsicum, cored and finely diced

· 4 large cloves garlic, peeled and crushed

· 3 1/2 cups of water

· 2 tbs sour orange juice

· 1 teaspoon salt

METHOD:

1. In a medium size cooking pot add the oil and heat to medium

2. Add in the onions and slowly cook over medium-low heat, stirring often with a wooden spoon to ensure onions don’t brown or stick to the bottom of the pot until they are translucent and soft; about 5 mins

3. Now add in the peppers and garlic and cook a bit longer stirring frequently

4. Add the rice to the pot and stir it well to coat all the grains in the hot oil

5. Turn the heat up a little and sauté the rice for about 2 minutes stirring constantly to avoid the rice browning or burning until the rice is beginning to turn whiter or begins ‘talking’ with popping / cracking sounds

6. Add water, salt and sour orange juice to the pot and bring the ingredients to the boil, stirring vigorously to ensure grains don’t clump together

7. Allow the pot to come to a hard boil and boil for one full minute stirring

8. Now reduce heat to low, cover the pot with a lid and cook for 10 mins

9. Turn heat off, leave lid on and allow to sit for 10 minutes. From this point don’t take lid off the pot until ready to serve. As long as you don’t take the lid of it will hold heat for some time

10. When ready to serve take lid off and Fluff rice with a fork

NOTES:

Why not Olive Oil? Two reasons. Firstly, olive oil is fruity which changes the flavour profile of the rice from central American to Mediterranean. Secondly, olive oil has a relatively low ‘smoke’ point so heating it high enough to dry fry the rice can cause the oil to burn and add a bitter taste to the dish

ENSALADA de REPOLLO

Don’t be misled by the simplicity of this recipe. The dressing is intentionally light and tangy so it cuts through the richness of Nicaraguan grilled meats.

INGREDIENTS

· 1/4 medium green cabbage

· 1 carrot, peeled and grated

· ¼ small white onion, peeled and diced finely

· 1 large plum or roma tomato, washed, cored and diced finely

· 120 ml white vinegar

· Juice of 1 lime

· Freshly ground rock salt and black pepper, to taste

· 2 tbsp chopped fresh cilantro / coriander

· ½ small jalapeño or other chilli, finely chopped (optional but traditional)

METHOD

1. Start by removing and discarding the tough outer leaves from the cabbage

2. Cut the core out of the cabbage quarter with a sharp knife

3. Separate the cabbage leaves from each other and use a small sharp knife to cut out any thick centre veins from the cabbage leaves

4. Roll the trimmed cabbage leaves up into large cigar shapes and use a larger sharp knife to slice the cabbage rolls thinly length-wise

5. Place the sliced cabbage and grated carrot in a large heat-proof bowl

6. Boil a pot of water and pour it over the cabbage and carrot to cover the veg with boiling water and leave to soak for 5-10 minutes to soften

7. Drain the veg and run under cold water then pop in fridge to cool

TIP: throwing a handful of ice cubes in with the veg will speed up the cooling

8. When the veg is cool drain it again through a colander and mix it with the diced onion and tomato in a salad bowl or similar for serving

9. Put the vinegar, lime juice, salt and pepper in a jar, screw on the lid and shake well to combine and make a fresh dressing

10. Pour the dressing over the salad and mix it well

11. Cover and refrigerate the salad for 30- 60 minutes, just long enough to take the raw bight out of the onion

12. Left over salad can be stored in the fridge for 3 days

These are all Q-ZINE original recipes informed by multiple sources including but not limited to the following links that will help you get a better idea of the evolution and depth of Nicaraguan cuisine if you are interested to go deeper:

https://www.nataknowsbest.com/ensalada-de-repollo

https://www.youtube.com/watch?v=fk2oAVSNgtU

https://www.whats4eats.com/vegetables/vigoron-recipe

https://www.youtube.com/watch?v=1UI-Cyursdk

https://maxipali.com.ni/ideas-mama-lucha-pali-y-maxi-pali-nicaragua/delicioso-guiso-de-papas-prepara-esta-receta-de-la-forma-mas-rapida-y-economica

https://www.nataknowsbest.com/nicaraguan-carne-asada/#recipe

https://nicaraguanrecipes.com

https://www.recetasnicaraguenses.com/search/label/Comidas%20Tipicas

https://en.recetas-nicaragua.com

https://jonathanmelendez.com

https://www.nataknowsbest.com

https://fullybloated.wordpress.com/tag/nicaragua

https://recetasnicaraguenses.blogspot.com

https://jenaroundtheworld.com/authentic-nicaraguan-nacatamales

https://togetherwomenrise.org/recipes/indio-viejo/

https://forkranawaywiththespoon.blogspot.com/2013/08/nicaraguan-white-rice-arroz-banco.html?utm_source=chatgpt.com

BENIN - CHICKEN IN TOMATO SAUCE WITH SMOKED FISH, CRAB CALALOU, BAY LEAF RICE & FRESH CHILLI CONDIMENT

2026-08-17T20:50:54.845+10:00

Perched on the Gulf of Guinea, Benin is a West African country with a deep history of devotion to the Earth and a belief system that everything in nature is sacred. In keeping with those long-held values the ancient farmers of Benin had practiced sophisticated agricultural traditions of cultivating yams, millet, rice, sorghum, cowpeas and oil palm, alongside a rich variety of Indigenous vegetables, fruits and other crops for millennia before Europeans turned up.

Portuguese traders first arrived on Benin’s Atlantic coast by sailboat in the late 15th century. They introduced new culinary ingredients to the Beninese kitchen (such as corn, tomatoes and chilli pepper varieties), which local cooks embraced and married with their traditional foods to create a new food story. Then, at the turn of the 20th century Benin came under French colonial rule until 1960. Surprisingly, the culinary influence of France was fairly small. The French did introduceEuropean bakery goods and urban café culture to Benin but French food styles did not replace much older local Indigenous foodways.

At the heart of Beninese cooking lies a reverence for the land. Cassava, yams, and corn form the backbone of daily meals, paired with richly layered sauces that define the cuisine’s character such as vibrant tomato-based sauces and deeply savoury leafy green sauces. Along the coast, grilled and smoked fish speaks to the rhythms of the Atlantic, while inland, slow-simmered meats and legumes prevail. The flavour profile is bold yet balanced; there is the warmth of chilli, the earthy depth of palm oil, and the umami of smoked fish. In Benin, every dish tells a story of the enduring connection between food and identity.

our

BENINESE

menu included

CHICKEN in TOMATO SAUCE with SMOKED FISH

and

CRAB CALALOU

served with

BAY LEAF RICE

and

FRESH CHILLI CONDIMENT

CHICKEN in TOMATO SAUCE with SMOKED FISH

Ingredients: (Serves 4)

· 1 chicken, cut into pieces bone in, or a mix of 4 thighs and 4 legs, skin on

· Salt, black pepper to taste

· 2 tbs peanut oil (or other vegetable oil such as canola if allergic)

· 1-2 tbsp red palm oil (see notes at bottom of recipe)

· 1 large white onion, finely chopped

· 400g tin crushed tomatoes

· 1 tbsp tomato paste

· 4-5 cloves garlic, peeled and crushed

· 1–2 fresh chillies (to taste)

· 100 gm smoked fish flakes or smoked shrimp (optional but traditional)

· 1 cup chicken stock

· 2 bay leaves (preferably fresh)

· 4 sprigs fresh thyme or 1/2 tsp dried thyme leaves

Method:

1. Start by seasoning the chicken pieces with salt and pepper

2. Take a heavy based large pan that you are going to cook the entire dish in, sprinkle the bottom with salt add the peanut and red palm oil and heat to medium on top of the stove

3. Now fry the chicken pieces in the oil on medium heat until golden-red on both sides – about 8-10 mins each side

TIPS: Put the chicken in the hot oil skin side down first, then use a spatula or similar to lift it from the pan and turn it over as this improves the overall browning effect. Also, you might want to brown the chicken in two batches so that each piece gets maximum exposure to the hot oil

4. When the chicken is golden-red on all sides remove and set aside for later

5. Now we are going to start building the sauce

6. There should be enough oil left over in the pan from cooking the chicken to start the sauce. If not add some oil

7. Add in the onion to the hot oil, turn the heat back and cook on medium heat until onions are soft, stirring often with a wooden spoon to prevent burning

8. Then add the garlic and sauté it into a glaze with the onion without burning

9. Add the crushed tomatoes and chilli, bring to a simmer and use wooden spoon to scrap the crisp bits from the bottom of the pot into the sauce

10. Stir in tomato paste and fresh thyme sprigs and bay leaves then simmer, stirring often, until the sauce thickens

11. Add in the smoked fish flakes and chicken stock and simmer 10 minutes stirring often until a rich and cohesive sauce is formed

12. Now return the seared chicken to the pot along with any juices that have been released whilst it was resting as the sauce was cooking

13. Spoon sauce over the chicken, cover and simmer gently for 20 mins

14. Take the lid off and check to see that the sauce hasn’t dried out or started to burn. Give the sauce a good stir and if chicken needs more cooking put the lid back on and gently simmer for another 10 mins

Notes on Red Palm Oil:

If you can’t source Red Palm Oil (called Dendê oil in Brazil and other parts of The Americas), you can mimic the colour, earthiness and flavour profile of Red Palm Oil by combining a neutral flavoured vegetable oil such as sunflower oil with a little paprika and annatto/ achiote powder or turmeric

Method for replicating Red Palm Oil

· For 3–4 tbsp oil add about ¾ tsp sweet paprika and pinch of annatto powder (or turmeric powder)

· Warm the oil gently, stir in the paprika, let it infuse for a few minutes off the heat, then use as your red oil stand-in

CRAB CALALOU

Calalou is a leafy greens-based dish that is deeply rooted in Beninese cooking. This is a fabulous dish that must be tried and even beginner cooks can master.

Ingredients:

· 500 g fresh leafy greens (traditionally local leaves such as amaranth or other edible African greens or replace with accessible varieties of spinach)

· 150–200 g cooked crab meat (see notes)

· 3 tablespoons red palm oil (traditional)

· 1 large onion, peeled and finely chopped

· 3 cloves garlic, peeled and crushed

· 2 medium ripe tomatoes, washed, de-cored and finely chopped

· 1 tablespoon tomato paste (optional)

· 1–2 fresh chillies, finely chopped (or more/less to taste)

· 1 teaspoon grated fresh ginger (optional)

· 1 teaspoon salt (adjust to taste)

· ½ teaspoon black pepper

Notes on Crab Meat:

· Fresh crab meat is best but it can a mission cracking fresh crab by hand.

· You might be able to buy fresh or frozen crab meat from a fishmonger.

· Tinned crab meat is fine; if you are using tinned crab you should drain the liquid off the meat through a sieve or similar before adding to the dish.

· If you can’t find crab, you can easily swap crab out for bone-free smoked fish because in Benin this recipe is often made with flaked smoked fish.

Method:

1. Start by washing drying and preparing the greens.

TIP: The aim is for the greens to become integrated into the sauce rather than remaining as large leaves so depending on the greens you are working with you will need to treat them differently. Traditional African leafy veg might need tough stems removed and to be chopped quite small but if you are cooking with baby spinach you won’t need to de-stem or chop at all

2. Now take a large pot, add the palm oil and gently heat it over low heat

3. Add the onion to the pot and cook until softened and golden stirring often with wooden spoon – about 5 minutes

4. Add garlic, chilli and ginger (if using), then cook briefly until fragrant.

5. Add the chopped tomatoes, salt and pepper and tomato paste

6. Cook sauce for 10 to15 minutes until the tomatoes break down and a sauce is formed. Stir often with wooden spoon and add small amounts of water if needed to prevent sauce from drying out or burning whilst cooking

7. Add the chopped greens and stir well to combine greens with the sauce

8. Gently simmer uncovered, stirring often with the wooden spoon until the greens are tender and the flavours have come together and the sauce is firm not watery (depending on the greens used that could be anything from 5 to 15 mins)

9. Add the crab (or smoked fish) during the final 5 minutes of cooking the greens in the sauce so the flavour perfumes the dish without disappearing

10. The dish is finished when all the ingredients are combined together

BAY LEAF RICE

Ingredients:

· 2 cup long grain rice

· 4 cups water

· 1 tsp salt

· 4 whole fresh Bay leaves, washed

· 1 or 2 teaspoons West African dendê red palm oil for sheen

METHOD:

1. Add the rice, water, salt and bay leaves to a medium size pot/saucepan (that has a tight fitting lid that will be needed later)

2. Bring the pot to boiling using a wooden spoon to stir the rice often

3. Once the rice is boiling give the pot a final really good stir and scrape across the bottom of the pot to ensure nothing is sticking to the bottom

4. Then turn the heat back to low, put the lid on and cook for 10 minutes (from this point don’t take the lid off until you are ready to serve the rice)

5. After 10 mins turn the heat off and let the pot sit on the cooling element for at least 10 mins with the lid untouched so the rice can steam

6. When ready to serve remove the bay leaves and fluff the rice with a fork

7. Finally, before serving drizzle the dendê red palm oil over the rice

FRESH CHILLI CONDIMENT

Benin’s fresh chilli condiment is prized for delivering extra aroma, depth and flavour to any dish and is characteristically served ‘on the side’ so people can adjust the ‘heat’ in their meal. The following recipe makes about 60ml of sauce

Ingredients:

· 6 -10 fresh red chillies (more or less -as hot or not as you like it – see notes)

· 1/4 of a small onion, peeled and finely diced

· 1 large clove garlic, peeled and crushed

· 1 cm piece fresh ginger, peeled

· 2 tablespoons diced tomato

· 1 tablespoon West African dendê red palm oil (or peanut oil if preferred)

· 1 teaspoon lime juice (or white vinegar)

· salt to taste

Notes on Chilli:

· Local chilli belonging to the Scotch Bonnet/Habanero family usually form the base of Benin’s famously hot fresh pepper pastes/sauces and are prized not just for their heat but for their distinctive fruity aromatic complexity.

· The tiny and fiery Bird’s-Eye (Pili-Pili) chilli are also popular and deliver a serious punch for their size along with a clean, fresh and green aroma.

· If you are chilli cautious you can tone this recipe down and still replicate its key flavour profile using mild long red chillies and a few spicier Bird’s-Eye

· If you can’t access fresh chilli you could use a supermarket-bought West African red habanero chilli paste or at a pinch North Africa’s Harissa chilli paste. Harissa won’t be exact but it will lean into similar African flavours.

Method

1. Begin by popping the ginger in the freezer for half an hour (which will make it easier to grate), then finely grate the ginger

2. Now slice the chilli finely with a sharp knife from tip to the top of the stem

TIP: Try to select chili with stems if possible, as the stems are less fiery than the fruit, so you can use the stems as a small handle to hold onto when chopping the chilli rather than holding the chilli itself avoiding super spicy fingers that might touch your face later – but still wash your hands after!

3. Traditionally, you would now pound the chillies, onion, garlic, ginger, tomato and salt together in a mortar until you have a coarse paste (or you can use a food processor, but pulse it, don’t make it completely smooth)

4. Now stir through the dendê red palm oil and lime juice

5. Leave chilli condiment to rest for at least 30 minutes

6. Stir the condiment well to combine textures and flavours before serving

These are all Q-ZINE original recipes informed by multiple sources including but not limited to the following links that will help you get a better idea of the evolution and depth of Beninese cuisine if you are interested to go deeper:

https://togetherwomenrise.org/customsandcuisine/customs-and-cuisine-of-benin/

https://www.netafri.com/benin/food/

https://festival.si.edu/blog/food-culture-benin-yam-festival

https://www.countryreports.org/country/Benin/recipes.htm

https://issuu.com/rimu751/docs/africa-travel-2021-september/s/13564472#:~:text=Many%20Beninese%20dishes%20are%20served,oil%20depending%20on%20the%20region.

https://www.marga.org/food/int/benin/lamb.html

www.internationalcuisine.com/category/benin/

https://foreignfork.com/spicy-peanut-sauce/

https://www.food.com/recipe/chicken-meatballs-with-redsauce-benin-477347

https://issuu.com/rimu751/docs/africa-travel-2021-september/s/13564472

https://visitbeninrepublic.com/food-drinks/

https://www.tasteatlas.com/calalou

https://afrifoodnetwork.com/

BELGIUM - CARBONADE OF RABBIT BRAISED IN ALE with TWISTED MASHED POTATOES (STOEMP) and WALNUT PEAR SALAD

2026-06-19T19:14:31.923+10:00

Belgium is a small but influential nation in north-western Europe renowned for its beautiful medieval cities, world-famous brewing traditions, fine chocolates and rich artistic heritage. Bordered by the North Sea and situated between France, Germany, Luxembourg and the Netherlands, it occupies a remarkably well-connected crossroads of Western Europe, where trade routes, cultures and ideas have converged for centuries. Today, the country is also the administrative heart of the European Union, further reflecting its role as a meeting place between different peoples and traditions.

Its unique geographic and cultural position has shaped the cuisine of Belgian creating a culinary landscape that blends a bounty of North Sea seafood and local farm produce with influences from across Europe and beyond. The story of Belgian cuisine begins with the country's fertile and abundant valleys and waterways. Medieval farmers cultivated grains, root vegetables and cabbages, while nearby forests supplied wild game, herbs and mushrooms. The climate proved ideal for dairy farming, fostering a rich tradition of butter, cream and cheese production that remains central to Belgian cooking today.

Whilst Belgian cuisine reflects the influences of neighbouring food cultures it maintains a unique character of its own. French culinary traditions have contributed refined techniques for making sauces, while Dutch cooking has encouraged hearty vegetable dishes and practical methods of preservation. German influences can be seen in the use of sausages, breads and robust meat preparations. Rather than simply adopting these traditions, Belgian cooks blended them into a cuisine that values both comfort and craftsmanship.

Key ingredients include potatoes, leeks, Belgian endive, mussels, beef, pork, cream, butter and seasonal vegetables. Signature flavours balance richness with subtle sweetness and gentle acidity, often enhanced by beer, mustard, herbs and slow cooking. The result is a cuisine renowned for its hearty stews, seafood dishes, exceptional chocolates, waffles and world-famous fries.

Our

BELGIAN

menu included

CARBONADE OF RABBIT BRAISED IN ALE

with

TWISTED MASHED POTATOES (STOEMP)

WALNUT PEAR SALAD

and sides of

fresh artisan sourdough bread and mustard

CARBONADE OF RABBIT BRAISED IN ALE

Serves 4

INGREDIENTS

· 1 plump rabbit cut in 6-8 portions (your butcher can do this for you)

· 345ml bottle of red/brown Belgian Ale (we used Rodenbach Grand Cru)

· 2 onions, peeled and roughly chopped

· 6 stems fresh thyme

· 6 bay leaves

· 6 juniper berries (or 12 replace with cloves)

· 3 large garlic cloves, crushed

· 1 cup flour seasoned with salt and pepper

· 100 ml beef stock (or claret)

· 3 tbs tarragon vinegar (or apple cider vinegar)

· 2 heaped tsp brown sugar

· 1 tbs red currant jelly (or replace with cranberry jelly)

· 1/2 cup pitted prunes

· 4 tbs olive oil – and more if needed

· 1 tsp Dijon mustard

· 200 gm thick cut bacon, diced

· Extra salt and pepper to taste

· Extra materials: kitchen paper

NOTES and a Dinner Party Cheat TIP:

Ø Timing for this recipe is long but it’s not complicated and is totally worth it

Ø You need to start preparing this dish 24 hours before you start cooking it

Ø It tastes fab right out of the oven but actually tastes better 24 hours later

Ø If you want to host an easy dinner party featuring this dish, marinate the rabbit 3 days before your event, cook it, cool it and refrigerate it on day 2, then on day 3 simply relax with your guests, re-heat the rabbit and enjoy.

METHOD

1. 24 hours before you want to begin cooking the rabbit start by marinating the pre-cut portions overnight following steps 2 to 9 of this recipe

2. Put the brown sugar and juniper berries in a small bowl then pour the tarragon vinegar over that and stir to combine

3. Let the mix sit until the sugar has dissolved then stir in the crushed garlic

4. Take a deep 20 x 30 cm (or similar size) glass/ceramic dish and start by putting a generous sprinkle of salt and pepper across the bottom

5. Add the rabbit pieces to the dish and top with the tarragon sugar mix

6. Now pour the beer across the top and turn the rabbit pieces over to ensure a good coverage of the marinade on the meat

7. finally, use a spoon to slip the fresh bay leaves and thyme sprigs evenly around the rabbit and push the herbs under the marinade

8. Now cover the dish and refrigerate over night

9. In the morning turn the rabbit pieces over and leave to marinate for a further 5-6 hours in fridge

10. When you are ready to cook turn the oven on to 180 degrees c to heat

11. Remove the rabbit pieces from the marinade, place them into a clean dish and save the marinade liquid for later

12. The rabbit pieces may release some liquid and if they do just pour it back into the reserved marinade

13. Now pat the rabbit meat pieces dry with kitchen paper

14. Then pop the rabbit pieces and the seasoned flour in a large container with a tight lid (or a large strong paper bag held tightly at the top), and shake the container around until rabbit pieces are coated in flour

15. Take the rabbit pieces out of the flour one at a time, shaking off any excess flour and pop the pieces on a plate. Reserve left over flour for later

16. Heat 4 tbs olive oil in a Dutch Oven (or similar flameproof casserole pot that has a tight fitting lid) on medium-hot on top of the stove

17. Sauté rabbit pieces in the oil until brown on all sides (being careful with the temperature not to burn it) then set pieces aside on a clean plate

NOTE: Depending on the size of the pan or heating element you are working with you may need to fry the pieces in 2 batches. If doing 2 batches you may have to add a bit more olive oil to the pan and reheat it for the second batch

18. Now fry the bacon in the hot pan until crisp and set that aside on a plate

19. Next turn back the heat on the pan a bit and gently sauté the onion until translucent, about 5 minutes stirring often with a wooden spoon

20. Add in the stock/claret to deglaze the pan and use the wooden spoon to scrap up all the crisp bits from the bottom to begin making a sauce

21. When the liquid has reduced to almost nothing and a glaze has formed turn back the heat and sprinkle in the reserved flour and stir until smooth

22. Now gradually add in the ale marinade, mustard and any liquid that has leaked out of the rested rabbit pieces stirring so it all combines smoothly

23. Bring the sauce to the boil, add the rabbit pieces back in, as well as generous amount of salt and pepper, stir, cover and pop in the 180 c oven (or cook on top off the stove on a medium-low heat element) for 1 hour

24. The prunes need to soak in hot water for 1 hour so start this now

25. put the prunes and red currant jelly in a heat proof jug and pour 1 cup boiling water over the top to dissolve the jelly and soften the prunes

26. After 1 hour take the dish out of the oven (off the heat element) and carefully remove the lid away from you to avoid a steam burn

27. Scrape up the sauce from around the sides and bottom of the pot with a spoon then stir in the bacon, prunes and the water they were soaked in

28. Replace the lid and return pot to the oven/heat to cook for a further 50-60 minutes until the rabbit is very tender and sauce has thickened. If the sauce seems too thick add a little boiling water to thin it out before serving

TWISTED MASHED POTATOES (STOEMP)

Serves 4

INGREDIENTS

· 500 gm potatoes, peeled and cut in 1 cm cubes

· 500 gm carrots, peeled and cut in 1/2 cm dice

· 1 leek

· I cup spinach, washed and chopped

· 6 fresh sprigs thyme about 6 cm long

· 2- 4 fresh bay leaves

· 2 large pinches grated nutmeg

· a splash of milk

· 1 tbs butter

· Salt and pepper to taste

METHOD

1. Start by preparing the leek. Use a sharp knife to cut off the very bottom root section of the leek and the dark green tops and discard those

2. Now cut the leek in half longways and wash it thoroughly under running water to remove any residual dirt hidden in between the leek layers

3. Shake off excess water and sliced the leek across the stem into half moons

4. Take a large pot and add in the chopped potatoes and carrots with a heaped tsp salt, cover with cold water add a lid and bring to the boil on stove top

5. Add in the chopped leeks, thyme and bay leaves, bring back to the boil, half cover with a lid, lower the temperature a little and simmer for 20 mins

TIP: Now you are ready to add the spinach, but first remove the thyme stems and the bay leaves as they are easier to spot before the spinach goes in

6. Add the spinach to the pot , stir it in and bring the pot back to the boil. Now simmer it uncovered until all the vegetables are tender, about 10 mins

7. Drain vegetables into a colander for a few minutes then tip them back into the hot pot they were cooked in

8. Pop the pot back onto the heat element on very low and use a wooden spoon to stir/beat the veg until all the steam has gone out of them

9. Now turn the heat off and stir in the butter and milk

10. Mash until creamy with your preferred tool then finish by adding nutmeg and salt and pepper to taste and giving the mash a good stir

WALNUT PEAR SALAD

Serves 4

INGREDIENTS

· 1 large pear, ideally with some red skin for salad contrast

· 1/2 cup walnut halves

· 4 tbs olive oil

· Juice of half a lemon (or 2 tbs tarragon vinegar)

· 1/2 tbs honey

· salt and pepper

· 2 Belgian endive or 1 small radicchio, washed dried and broken into leaves

· Some fresh tarragon leaf tips and flowers for garnish

NOTES:

Ø The dressing and toasted nuts can be prepared ahead of time but the pear should only be cut just before you are going to assemble and serve the salad because cut pear turns brown rapidly when exposed to oxygen, and whilst it is safe to eat pear that has turned brown it’s not as pleasing for the eye

Ø This salad would usually be served on a bed of Belgian Endive (which depending on where you live may be known as Witlof, Chicory or Chicon)

Ø As we couldn’t source Witlof at this time of year in Australia we replaced it with radicchio which is a closely related food cousin in the chicory family

METHOD

1. Start by making a vinaigrette style dressing in a clean jar that has a lid

2. Put the olive oil, lemon juice, honey, salt and pepper into the jar, screw on the lid, shake it well and then set it aside for the flavours to combine

3. Dry toast the walnuts in a medium hot frypan on the stove top until golden then set the nuts aside on a plate to cool

TIP: Keep looking when cooking! Golden to burnt happens quickly with nuts

1. Wash and dry the pear.

2. You will only begin cutting the pear just before serving the salad as sliced pear can turn brown when exposed to oxygen

3. You are now going to cut it into 4 core-free slabs

4. Stand the pear up on the chopping board and slice straight down from top to bottom about 1 centimetre away from the centre stem to get 1 slab

5. Repeat this on the other side of the pear to get a second thick, fleshy, completely core-free slab of pear.

6. You now have a 2 cm thin slice of pear left that has the core in its middle

7. Lay that down and make 2 lengthwise cuts to remove the core

8. You now have 2 more smaller slabs of core free pear

9. Place your pear slabs on the chopping board with skin facing up and use a sharp knife to cut them lengthwise into thin slices each with a strip of skin

10. Assemble the salad by laying out the endive leaves on a plate, topping them with pear slices, sprinkling the toasted walnuts over the pear then drizzling everything with the dressing. Now stud some tarragon sprigs and flowers strategically and the salad is ready to be served.

These are all Q-ZINE original recipes informed by multiple sources including (but not limited to):

https://www.gutenberg.org/files/7223/7223-h/7223-h.htm#link2h_4_0027

https://www.craftbeering.com/rabbit-stew-recipe-belgian-ale-prunes/

https://www.simplyrecipes.com/recipes/rabbit_braised_in_belgian_ale/

https://thehungrybelgian.com/2013/07/08/twisty-mashed-potatoes-stoemp/https://www.visitflanders.com/en/themes/flemish-food/flemish-dishes-and-specialities/flemish-dishes/stoemp/https://belgianfoodie.com/salade-liegeoise-green-beans-and-bacon/https://en.wikipedia.org/wiki/Carbonade_flamande

https://en.wikibooks.org/w/index.phptitle=Special:Search&search=Cookbook%3A+Stoemp&ns0=1&ns4=1&ns102=1&ns110=1&ns112=1&searchToken=3geij5yw6yr2izucfc4jvmxek

PANAMA - ROPA VIEJA SHREDDED BEEF, AJI PICANTE CHILLI SALSA, COCONUT PIGEON PEA RICE and MANGO SALAD

2026-05-08T18:53:00.000+10:00

Panama is a lush and tropical narrow isthmus of land that connects North and South America to each other. Long before the Panama Canal was cut across its narrowest point joining the Atlantic and Pacific oceans (and revolutionising global trade routes when it was opened in 1914), Panama was a land bridge supporting vital trade routes between the Americas. In fact, Panama’s land bridge had been supporting Indigenous trade and cultural exchange for more than 13 thousand years before Europeans ‘discovered’ Panama in 1501.

Before European contact Indigenous Panamanians enjoyed a communal food culture based on sharing the collected bounties of land, river and sea and the cultivation of maize, yuca, and plantains that were cherished ingredients. When Spanish colonists arrived in the 16^th century they introducing new culinary techniques (such as slow cooking to build flavour with a fragrant base of onion and garlic), and new ingredients such as rice, beef and the herb cilantro to the pot. These innovations reshaped local food practices and values but they never fully replacing the importance of beloved local ingredients.

Then, 300 years later at the close of the 19^th century the cuisine of Panama suddenly began evolving rapidly again due to new waves of people from across the globe arriving to help construct the Panama Canal. Many of these workers were Afro-Caribbean labourers who brought with them a love for cooking with coconut milk, spices, and a deeper, more aromatic sensibility towards cooking. These influences remain especially vivid along Panama’s Caribbean side while the Pacific Ocean side leans toward lighter Euro-influenced rice-based dishes.

The defining characteristics of modern-day Panamanian cuisine that links its food story across different regions seems to be its authenticity. Introduced culinary influences of the past have not overwritten tradition. Instead they have been absorbed into family cookbooks and kitchens. The result is food that feels grounded, practical, and deeply tied to everyday life, yet quietly complex.

our

PANAMANIAN

Menu included

ROPA VIEJA SHREDDED BEEF

with

AJI PICANTE CHILLI SALSA

COCONUT PIGEON PEA RICE

and

MANGO SALAD

ROPA VIEJA PANAMEÑA (SHREDDED BEEF)

Serves 4–6

INGREDIENTS

· 1.2 kg beef chuck roast cut in 2 x 4 cm thick steaks

· 2 tbs achiote oil (see notes)

· 1 large onion, peeled, halved and sliced thinly

· 3 large cloves garlic, crushed

· 2 bell peppers (1 x red and 1x green), de-cored and cut into strips

· 2 medium carrots, peeled and cut into strips

· 400 g canned diced tomatoes

· 2 tbs tomato paste

· 2 tsp brown sugar

· 2 tsp smoked paprika

· 2 tsp cumin seeds

· 1 tsp black pepper

· 1½ tsp salt

· 250 ml beef stock

· 4 x 10cm stems fresh oregano

· 3 bay leaves

· 2 tbs capers

· 1/2 cup pitted green olives, sliced in half longways

· 1/2 bunch fresh cilantro/coriander, washed and chopped roughly

· 1–2 sprigs fresh cilantro/coriander for garnish

· some rozella flowers and pigeon pea flowers for garnish - optional

NOTES:

Achiote oil is widely used in Panamanian cooking for both its colour and subtle flavour. It is a vividly red coloured, mildly earthy oil made by gently infusing annatto seeds in a neutral cooking oil (such as soybean oil or corn oil). You can substitute it by gently warming 2 tbs of vegetable oil with 1/2 tsp of sweet paprika and a pinch of turmeric over low heat until it turns a deep red colour

METHOD

1. Season the beef on both sides with salt, pepper, smoked paprika and cumin seeds then cover and refrigerate for at least 2 hours or up to 24 hours

2. When you are getting ready to cook turn the oven on to 180 degrees Celsius

3. Take a large, heavy-bottomed pot or Dutch oven, add the achiote oil (or begin by making its replacement) and heat on medium on the stove top

4. Now brown the beef in the hot oil, searing the meat on both sides until golden. You may need to flip the meat over and turn it around a few times to ensure all the outside is seared. This will take about 10 minutes

TIP: Both pieces of beef will fit in a large oval shaped Dutch oven side by side. If your dish is smaller it might be easier to sear the two pieces of beef separately which would mean doubling the time it takes for this step

5. Once the beef is golden brown all round set it aside on a plate for later

6. In the same pot, add the sliced onions to the fat that has been left in the pan and sauté on low/medium heat for around 3 minutes until onion is soft and translucent. If the bottom of the pot begins to look a bit scorched deglaze the pan immediately with a splash of beef stock and use a wooden spoon to clear the bottom of the pan of any food particles leaning towards burning as the annatto seeds in the Achiote oil can turn bitter if the temp gets too high

7. Now add the crushed garlic and sauté for 30 seconds until fragrant

8. Add the strips of peppers and carrot and sauté 3–4 minutes

9. Stir in the tomato paste and brown sugar and cook 1–2 minutes stirring with the wooden spoon all the time to combine and caramelize slightly

10. Add diced tomatoes and stir well whilst bringing to the boil then add in the stock and bring to the boil again, then turn the heat back to a simmer

11. Once the sauce is simmering return the seared beef back into the pot along with any juices that might have leaked out whilst it was resting

12. Nestle the beef into the vegetables and sauce so it is surrounded and make sure to spoon some sauce over so it is slightly blanketed in sauce

13. Put a lid on the pot and pop it into the middle shelf of the pre-heated oven and cook for 2½ hours or until beef is extremely tender, taking the dish out of the oven every 45 mins to give all the ingredients a gentle push with a wooden spoon to stop the meat from sticking/burning to the bottom of the pot and scooping some sauce over the meat to baste it. If the pot ever seems too dry add a little water or stock and stir that into the sauce

14. When the beef if extremely tender remove the pot from the oven and let the pot rest a bit on top of the stove with the lid off to cool slightly

15. Then use two forks to simultaneously hold and pull all the beef in to shreds then stir the shredded beef evenly through the sauce

16. Stir in the olives, capers and chopped cilantro

17. At this point you can either serve the beef or put the lid back on the pot and keep in warm in a low oven until the time is ready to serve the meal

AJI PICANTE CHILLI SALSA

INGREDIENTS:

· 2 or 3 fresh Scotch Bonnet Chilli Peppers, ideally with stems on (see Notes)

· 4 large cloves garlic, peeled and crushed

· 1/2 large white onion, peeled and very finely diced

· 100 ml white wine vinegar or apple cider vinegar

· 1 tsp salt

· 4 tbs fresh lime juice

· 2 tsp brown sugar

· 2 tbs finely chopped fresh coriander leaves and stems

NOTES on CHILLI:

· This recipe can be as hot as you like it; use more/less chilli to suit your taste

· The Scotch Bonnet can be replaced with Habanero or 8 fresh birds eye chilli

· The woody stems of chilli are not spicy so the stems provide a safe ‘handle’ to hold whilst chopping the hot chilli rather than touching the chilli itself

· If you can only access stemless chilli handle those hot peppers cautiously and as briefly as possible, and wash your hands afterwards to reduce the chance of you getting an unexpected chilli burn later on in your eye or similar

METHOD:

1. Start by finely chopping the chilli and discarding the woody stems

2. Now mix all the ingredients together in a ceramic/glass bowl or jar

3. Let the Salsa sit for at least half an hour before serving to allow time for the onion and garlic to tenderize and all the ingredients to mingle flavours

4. Before serving give the salsa a good stir up with a spoon

COCONUT PIGEON PEA RICE

INGREDIENTS:

· 2 cup ‘Indica’ style long grain rice; or replace with any long grain rice

· 1 cup shelled fresh Pigeon Peas (see Notes)

· 4 cups coconut milk

· 1 tsp salt

· 2 large cloves fresh garlic, crushed

· 1/2 tbs olive oil

· NOTES on Pigeon Peas:

· To get a cup of fresh Pigeon Pea you will need to harvest a large bag of pods from the Pea Bush and dedicate time to shelling them but it’s worth it

· If using fresh pigeon peas my experience is that this requires time. I am a novice so preparing a cup of peas from a bag of freshly cut branches takes me about an hour (not including going to the garden to harvest the pods).

· To begin harvesting your peas you need to start by pulling the pods off the branches you have cut from the shrub. Then use a small knife to half cut off the stalk at both ends and pull out the ‘strings’ on both sides of each pea-pod to open them (similar to preparing snow peas but much tougher). Finally use your fingers to prize open the pea pods and extract the peas

· If you don’t have access to a Pigeon Pea shrub or you don’t have the time to shell peas your best replacement is tinned Pigeon Peas then it is tinned black beans, black-eye beans, or red kidney beans

· If you are using tinned peas/beans drain them and stir in at step 5

METHOD:

1. Take a medium size pot with a tight-fitting lid

2. Add the oil to the pot, heat to medium/low and add garlic and fresh Pigeon peas sauté briefly without browning or burning for a few minutes

3. Add rice and use wooden spoon to stir and coat rice with oil

4. Add coconut milk and salt and bring to the boil using the wooden spoon to stir the rice and scrap the bottom of the pot to stop the rice sticking

5. Once the rice is boiling give the pot a final really good stir and scrape across the bottom to make sure nothing is sticking then turn the heat back to low

6. Put the lid on and cook for 10 minutes (from this point don’t take the lid off until ready to serve)

7. After 10 mins turn the heat off and let the pot sit on the cooling element for at least 10 mins with the lid untouched so the rice can steam

8. When ready to serve lift off the lid and use a wooden spoon to fluff and stir all the rice and ingredients together

MANGO SALAD

INGREDIENTS:

· 1 large red bell pepper/capsicum, de-cored and sliced thinly

· 1 large yellow bell pepper/capsicum, de-cored and sliced thinly

· 1 medium cucumber, peeled, cut in half lengthwise and sliced thinly

· 1 carrot, peeled and shredded in long thin strips lengthwise (see TIP)

· 1 ripe mango, peeled and sliced or 1 can mango cheeks, drained

· 2 tbs freshly chopped cilantro/coriander

· 2 tbs freshly squeezed lime juice, or replace with apple cider vinegar

· 2 tbs olive oil

· Salt and fresh cracked black pepper to taste

TIP on CARROT SHREDDING:

After you have peeled the carrot and discarded the skin, you can use the peeler to shred long strips off the carrot that look really stylish in the salad

METHOD:

1. Take a medium-large bowl and add in the sliced bell peppers, shredded carrot, sliced cucumber, mango and chopped cilantro and gently fold it all together with salad spoons or similar

2. Drizzle the lime juice and olive oil over the top and gently fold that through with the same salad spoons

3. Now add the salt and pepper and fold through again and salad is ready to go. Due to the robust nature of the ingredients it can be prepared ahead

These are all Q-ZINE original recipes informed by multiple sources including but not limited to the following links that will help you get a better idea of the evolution and depth of Panamanian cuisine if you are interested to go deeper:

https://cookpad.com/pa/recetas

https://www.cooks.com/recipe/5935x2k0/arroz-con-camarones-rice-shrimp

https://familiakitchen.com/fish-in-escabeche-panama-vinegary-sweet-classic

https://food52.com/recipes/27037-panamanian-fish-ceviche

https://www.remitly.com/blog/lifestyle-culture/nationaldishes-sancocho-fascinating-facts-panama

https://info.usma.ac.pa/6991-2-ropa-vieja-fifita-bichili

https://www.bandits.pa/a-foodies-guide-to-panamanian-cuisine-must-try-dishes-in-casco-viejo/

https://excitedfood.com/recipes/panama-ropa-vieja

https://www.buenossaborespanama.com/ropa-vieja-receta-tradicional-panamena

https://world.food/recipes/panama/ropa-vieja-panamena

https://marcapaispanama.net/archivos/1770

https://arrossisimo.com/sancocho-sopa-de-pollo-con-arroz

https://familiakitchen.com/lisas-festive-rice-with-coconut-pigeon-peas

https://arrossisimo.com/arroz-con-coco-y-camarones

https://adpseafood.com/recetas/

https://arrossisimo.com/arroz-con-coco-y-guandu/

It's a big number! 100 thousand views of my Food Blog - Q-Zine

2026-03-13T21:04:00.006+11:00

This week a big number happened, without me even noticing it until tonight. I sat down to write some new recipes of countries still to cook here on Q-zine and I realised that my food blog had been visited 100 thousand times. Mostly by people I will never meet from all across the World. People hungry to see their food respected and showcased and people looking for the culinary roots of their ancestors and kin.

Last century I was a young Head Chef in charge of a premier restaurant featuring French Nouvelle Cuisine on the 25th floor of an iconic Hotel in Sydney (the photo I'm posting is of me rushing out of the kitchen service lift that linked my kitchen to the the basement fridges 26-27 floors below). Back then a seed was planted to crave real food stories, discover new ingredients and respect what I didn't know.

On the 10th December 2011 (so 15 years ago this coming December), I decided to cook a meal from each of the 196 countries in the World and so this blog was born. It was a courageous decision that wasn't fully grounded in what was needed to do each country's culinary journey justice, so it's taken longer than expected. And of course 15 years ago we didn't have the skills with blogs we have today so I would love to go back to the start and re do everything but first I still have to explore the culinary journeys of a few more countries. Who knows where Q-Zine will go in the future. Maybe a book?

MONTENEGRO - NJEGUŠKI VEAL STEAK with KAJMAK CHEESE BALLS, SAČ BAKED POTATOES, SHOPSKA SALAD AND PROJA CORN BREAD

2026-02-28T20:53:00.003+11:00

Known for its diverse landscapes that stretch from dreamy, sun-drenched Adriatic Sea beaches up to wild, jagged mountains dotted with medieval cave churches, Montenegro is said to be the ‘hidden gem’ of Southeast Europe. This geographical diversity is mirrored in Montenegro’s culinary history which has two parallel stories from contrasting landscapes; the mountains and the sea.

Along the Adriatic, Montenegrin cuisine grew under the Mediterranean sun. Olive oil flowed where butter could not, seafood replaced red meat, and dishes of grilled fish, black risotto made with squid ink, and mussels steamed in wine echoed Italian shores. Fig trees, citrus, and vineyards linked and tied coastal Montenegro culturally and gastronomically to the wider Adriatic world.

But travel inland into the high mountains and the food story was one of survival. Life was harsher and food had to withstand winter and isolation. Here emerged a cuisine of preservation and strength: smoked lamb, hard mountain cheeses, and communal, fire-based cooking with food being baked under the sač, a metal bell covered in embers. Over time new waves of settlers arrived bringing cabbage, pork, and food fermentation methods with them and new recipes for stuffed vegetables, sweet pastries and slow stews. Each new wave of immigration contributed flavours without erasing what came before.

potentially the greatest culinary game-changer to occur in Montenegro was the arrival of maize from the Americas in the 16^th century. Corn cultivation thrived in the rugged interior of Montenegro where wheat had struggled. For hundreds of years corn fed hungry mountain people. Today it is considered comfort food, once born of necessity but in modern times held in the heart.

So, Montenegrin cuisine is a dual inheritance; coastal and mountain; olive oil and smoke; fish and lamb. It is the taste of trade routes and clan hearths, of survival sharpened by terrain yet softened by generosity. In every bite lives Montenegro’s culinary paradox: rugged land, but deeply hospitable table.

our

MONTENEGRIN

menu included

NJEGUŠKI VEAL STEAK

with

KAJMAK CHEESE BALLS

SAČ BAKED POTATOES

SHOPSKA SALAD

PROJA CORN BREAD

and blueberries on the side

NJEGUŠKI VEAL STEAK

This unique veal steak comes with its own melting cheese ball on top

INGREDIENTS:

· 400 gm veal or pork loin, sliced in 4mm thick steaks or 2 steaks per person

· 100 gm prosciutto

· 100 gm Swiss-style hard sheep’s cheese, thinly sliced

· Salt and pepper to taste

· 80 ml olive oil

· 10 gm Kajmak cheese per guest, or replace with Philadelphia cream cheese

· 2tbs fresh chopped thyme

METHOD:

1. First prepare the Kajmak cheese balls

2. Divide the cheese into the number of people/portions you are serving and use clean hands to roll the portions into balls

3. then roll the cheese balls in the chopped thyme until evenly coated then put aside on a plate in the fridge to firm up

TIP: If substituting cream cheese you can make rounded square shapes

4. Now flatten each steak out by half using the flat side of a meat tenderising mallet to form a rectangular shape about 14 cm x 20 cm

TIP: Sandwich each steak between baking paper or cling wrap before using the mallet — this helps keep the meat intact as you pound it

5. Trim off any excess fat from each steak and sprinkle both sides with salt and pepper

6. Now cover half the steaks first with prosciutto then sheep’s cheese, then top the cheese with another steak to form a type of ‘sandwich’

7. Pour half the oil onto a flat BBQ plate or into a large fry pan and heat

8. Cook veal on high heat until brown on first side, about 10 – 15 mins, occasionally sliding a spatula underneath the steaks to prevent sticking

9. Once the first side is brown add the remaining oil to the BBQ/pan and use the spatula and a pair of tongues to carefully turn the steaks over

10. Cover the steaks with a lid or heat-proof baking tray and cook for a further 10 – 15 mins until second side is brown and the steaks are cooked

11. Serve with a cheese ball/cube on top of each steak

SAČ BAKED POTATOES

This is a modern version of cooking ‘under the sač’ (as mentioned in the story)

INGREDIENTS:

· 1.5 kg potatoes, peeled and cut into large chunks

· 6 cloves garlic, peeled and sliced thinly

· 4-6 long sprigs fresh rosemary

· 100 ml olive oil

· 200 ml chicken stock (or 2 chicken stock cubes dissolved in 200 ml water)

· Salt and freshly ground pepper to taste

METHOD:

12. Pre-heat oven to 200 degrees Celsius

13. Take a large, deep-sided oven-proof dish with a tight-fitting lid (such as a Dutch Oven), and add all the ingredients (except for the stock), and toss then all together with wooden spoons until potatoes are well coated with oil

14. pour the chicken stock over the potatoes then the dish with the lid and pop in the oven to bake for 60-90 minutes, or until tender

TIP: check the potatoes every 30 minutes to ensure they are not drying out; if they are, add a little water

15. Once potatoes are tender remove the lid and brown the potatoes under the grill (or just in the hot oven) until the top is brown and edges are crisp which will take approximately 15-30 minutes then they are ready

SHOPSKA SALAD

This salad is best served soon after the vegetables are combined because chopped tomatoes can get watery over time, but the dressing can be prepared earlier, making it one less thing to think about and prepare at meal time

INGREDIENTS for salad:

· 6 x ripe Roma tomatoes, cored and cut in 1cm cubes

· 1 x yellow or red capsicum, de-seeded and cut in 1 cm cubes

· 1 cucumber, peeled leaving some strips of green skin and cut in 1cm cubes

· 1 yellow or red onion, peeled and diced finely, ideally between 1 and 2 mm

· 200 gm brined hard smoked cheese or white sheep cheese, grated

· Salt and pepper to taste

NOTE: Volume of tomatoes, capsicum and cucumber should be about the same so if you’re using other tomatoes, peppers or cucumbers measure accordingly

INGREDIENTS for Vinaigrette Dressing:

· 90 ml olive oil

· 30ml vinegar

· 2 tbs chopped fresh parsley

· Salt and pepper to taste

NOTE: Dressing isn’t mixed through the salad, rather, it goes around the edge

METHOD:

1. Start by making the dressing. It can be prepared ahead of time

2. Place all the dressing ingredients in a medium size jar with a tight-fitting lid, screw on the lid and give it a good shake to mix everything up then set it aside for flavours to combine until serving time

3. Close to serving time mix the diced tomatoes, capsicum, cucumber and finely diced onions in a large bowl along with salt and pepper

4. Now heap and spread the salad vegetables across a serving platter or big plate and sprinkle the grated cheese over the top of the veg

5. Shake up the jar of dressing to re-combine the ingredients and either drizzle the dressing around the edges of the salad platter or serve it on the table for individual guests to drizzle around their individual salad plates

PROJA CORN BREAD

This recipe will make 12 individual muffin-sized breads in a 12 x muffin tin. It uses whipped egg whites to create a fluffy bread without the need for yeast.

INGREDIENTS:

· 1 and a 1/2 cups fine corn flour (not polenta or cooked corn meal)

· 1/2 cup plain wheat flour

· 1 tsp salt

· 1 tsp baking powder

· 2 large eggs, yolks separated from whites

· 3/4 cup mineral water (sparkling, cold)

· 1/3 cup sunflower oil

· 1/4 cup plain Greek-style yoghurt

· Small amount of oil or melted butter to prepare the tin – not needed if using paper muffin liners/silicone muffin cups ()

METHOD:

1. Pre heat oven to 180 degrees C

2. Prepare the muffin tin by lightly oiling or buttering inside each muffin ‘well’, or by popping paper muffin liners or silicone muffin cups into each well

TIP: Lining the tin with removable cup makes the breads easier to remove

3. Mix dry ingredients, corn flour, wheat flour, salt and baking powder in a medium sized bowl with a spoon

4. In another medium sized bowl whisk the egg yolks, yoghurt, oil and mineral water together to form a smooth batter

5. Now pour the wet mix into the dry, stirring gently until combined

6. Take another bowl and whip the egg whites with a whisk or mechanical beater to soft peaks

7. Divide the whipped egg whites into two parts and gently, carefully, fold the two parts one at a time into the bread batter

TIP: Be mindful not to over mix the egg whites into the batter as that will knock the air out of the whites making for dense bread

8. Use an ice cream scoop or small ladle to evenly fill prepared muffin tin wells 3/4 full

9. use of paper or silicone muffin cups Paper or silicone liners makes lifting the little breads out effortless.

10.

11. Bake in the over until golden and springy, around 25 minutes

12. Remove tray from oven and rest it for about 5-10 minutes then move the individual breads to a wire rack to cool

CULINARY NOTES:

Montenegrin Corn Bread is unique in its preparation yet shares close culinary relationships with other European corn bread recipes from Moldova and Serbia that we have already cooked on Q-Zine. These recipes form part of a food recipe family known for folding fresh dairy products into corn flour to make bread. Interestingly, Montenegro and Serbia are neighbours, sharing a border in the western Balkans, whilst Moldova is not a neighbour of either country, being located further east between Romania and Ukraine. These recipes demonstrate regional variation on the ways that people adapted their food practices to embrace maize as it spread along European trade routes. If you would like to try these other easy corn bread recipes here are the links:

http://q-zine.blogspot.com/2024/01/moldova-zeama-chicken-no0dle-soup-with.html

http://q-zine.blogspot.com/2020/10/serbia-uvec-one-pot-pork-with-golden.html

These recipes are all q-zine originals informed by numerous sources including (though not limited to), the following websites that you can explore if you want to know more about Montenegrin cuisine:

https://oldtownexplorer.com/destinations/montenegro/montenegro-food/

https://montenegro-mountain.com/2016/12/12/durmitor-foodies/

https://www.authenticfoodquest.com/traditional-montenegro-food/

http://latechef.com/recipes.php?Simple-Rice=Montenegro-Recipe/Roast-Duck-With-Olives/9477

https://cbibplus.eu/taste-the-balkans-old-and-traditional-recipes-of-the-montenegrin-albanian-cross-border-area/

https://utjeha.me/fileadmin/user_upload/downloads/Traditionelle_Speisen_aus_den_Bergen_Montenegros.pdf

https://www.theguardian.com/lifeandstyle/2015/sep/11/blitva-ajvar-recipe-stuffed-cabbage-montenegro-adriatic-feasting-henry-dimbleby-jane-baxter

https://montenegro.org/montenegrin-food-from-meza-to-priganice/

https://www.recipesfromeurope.com/cevapi-recipe/

foodhog.com/montenegro-food-guide/

https://foodperestroika.com/2019/08/27/njeguski-stek-montenegros-unsung-national-dish/

https://adriaticways.com/njegusi-village-montenegro/

https://balkanlunchbox.com/shopska-salad-sopska-salata/

https://www.total-montenegro-news.com/gourmet/594-yearning-for-home-cooked-food-montenegrin-proja

Senegal – Poisson Yassa with Green Cape Coast Salad

2026-01-19T21:19:00.001+11:00

Senegal holds the crown for being continental Africa’s westernmost country. It is a vibrant and culturally rich nation that is under-explored by modern day travellers. Yet back in ancient and medieval times, long before west Africa was ‘discovered’ by Europeans, the land that would become Senegal was a people magnet because it played a pivotal role in Atlantic Ocean and trans-Saharan trade networks selling gold, salt, hides, ivory, fish and agricultural produce across Africa. In fact, Senegal’s ports, coastline and rivers have supported fishing, farming, and regional trade for over 20 thousand years.

From the 15th century onward Portuguese and later French traders colonised Senegal introducing new foods, new ingredients and new culinary techniques that complemented and married with local established African food traditions. This reflects Senegalese cooking’s openness to absorbing useful techniques and condiments (such as French mustard) while still keeping a clear identity. Indigenous African rice, for example, had been cultivated and highly valued in Senegal for over 3,000 years before Europeans introduced Asian rice. This ‘new’ rice became a staple alongside local rice during the colonial period and today remains an anchor in traditional, beloved one-pot recipes that existed in Senegal before colonisation. These recipes often use slow simmering methods that layer and deepen the flavours of signature ingredients such as onions.

The flavour profile of Senegalese cuisine is bold yet balanced. Onions are often caramelised for sweetness; acidity from lemon, lime and tamarind brighten dishes; and chilli adds lift rather than heat. Seafood that has been fermented or dried contributes deep savoury notes. Indigenous food practices emphasise grains, sauces, and communal eating. Above all, Senegalese cuisine holds strong cultural values of generosity, respect, and the social importance of eating together, linking history, environment, and hospitality at the table.

Modern Senegalese cuisine is grounded in resilience and adaptability. In the face of ongoing food security challenges recipes are flexible and many Senegalese cooks use economical nose-to-tail and root-to-leaf food practices that reduce waste and maximise nutrition for everyone. Moreover, protein is valued as a shared seasoning, rather than an individual entitlement, with small amounts of meat often being stretched to feed many by cooking it in the same pot as rice and deeply flavoured sauces that let the flavours travel far.

The UN World Food Program ‘School Meals’ Project provided 65,000 hot meals for hungry school children in Senegal in 2025. I like to put my money where my mouth is, so I made a donation to the program. If you felt like you wanted to contribute as well here is the link https://www.wfp.org/countries/senegal

our

SENEGALESE

Menu included

YASSA POISSON

with

GREEN CAPE COAST SALAD

and sides of

steamed long grain white rice and fresh baguette

FISH YASSA - YASSA POISSON

· 1kg firm white fish fillets, or 1x 180 gm fillet per person (see notes)

· 3 large onions, peeled and sliced thinly

· 3 cloves garlic, crushed

· 3 lemons, juiced

· 4 tbs olive oil

· 2 tbs Dijon mustard

· 1 scotch bonnet chilli (optional)

· 2 bay leaves

· 2 chicken bouillon cubes – dissolved in 1 cup hot water

· salt to taste

· 1 tsp smoked paprika

· 1/2 tsp cayenne pepper powder (optional)

· fresh herbs for garnish

Notes on types of fish to choose:

This recipe calls for a sturdy-fleshed white fish fillet that stays intact when cooked in a sauce. In Senegal this would often be Atlantic Coast Grouper or Sea Bream. We used New Zealand Monk Fish (also known as Stargazer) which has very dense, sweet, lobster-like flesh that holds it shape during cooking.

METHOD:

1. Mix lemon juice, garlic, paprika, cayenne, mustard, salt and onions

2. Rub mixture all over the fish and marinate in fridge for 1-3 hours turning over occasionally to ensure even flavouring of the fillets

3. Heat flat-top BBQ grill or wide fry-pan with 2 tbs oil. Remove fish from marinade and quickly brown the fillets in the hot oil on both sides – about 2 minutes each side – then set aside on a plate

4. Now begin making the sauce

5. Take a large pan with high sides and add remaining oil and heat to medium then add the onions and marinating mix and cook on low/medium heat stirring often with a wooden spoon until onions are golden and beginning to caramelise – about 10 minutes

6. Stir in the chicken stock, any liquid that has been released by the resting fish, bay leaves (and whole scotch bonnet is using) and bring to the boil. Use a wooden spoon to scrap up any crisp bits on the bottom of the pan from cooking the onions, then turn the heat back until ingredients are just simmering gently, cover with a lid and cook for 5 minutes

7. Add seared fish to the pan and cover with sauce, then gently simmer uncovered until the fish is cooked, about 5 minutes

8. Taste sauce to see if extra salt is needed and discard the bay leaves and scotch bonnet before serving fish with steamed long grain white rice

TIP: Chicken Yassa is also popular in Senegal. With just a few slight changes and a longer prep time it is easy to convert this recipe to make Chicken Yassa. Just follow the same basic recipe replacing the fish with chicken pieces (with the skin on). At Step 2 increase the marinating time to 8 hours or overnight; at Step 3 browning the chicken will take around 10 minutes each side rather than 2; and at Step 7 cover the pot and increase simmering time from 5 to 45 minutes stirring occasionally and adding a little water if sauce gets too dry.

GREEN CAPE COAST SALAD – Salade de Côte Cap-Vert

This recipe is named after Senegal’s coastal peninsula, Cap-Vert, which is the most western point of mainland Africa. Dakar (Senegal’s capital), is located there and Senegal’s coastal cuisine is strongly associated with this region.

PRIMARY SALAD INGERDIENTS:

· 3 cups mixed greens – baby spinach, watercress etc., washed and dried

· 6 hard boiled eggs, peeled

SALAD DRESSING INGREDIENTS:

· 200 ml olive oil

· 100 ml tarragon vinegar (see notes)

· 1 tsp crushed garlic

· 1 tbs fresh chopped parsley

· 1 tbs of fresh chopped chives – or replace with mixed dry salad herbs

· 2 tbs honey

· 1 tsp salt

· 1/2 tsp fresh ground pepper or to taste

Notes on vinegar:

If you can’t access Tarragon Vinegar replace it with any vinegar on hand and flavour it with fresh Tarragon or 3 dry Star Anise to replicate the flavour profile of Tarragon. Star Anise and tarragon are not botanically related but share a similar sweet, liquorice-like flavour due to a shared aromatic profile.

METHOD:

1. Put all the dressing ingredients in a jar, screw the lid on tightly and shake well to mix then set aside for half an hour to allow flavours to combine

2. Slice the boiled eggs up narrowly, then use a potato masher to crush then up finely or push then through a metal sieve with a wooden spoon

3. Take a large flat plate and spread the greens out over it

4. Sprinkle the egg over the salad greens

5. Shake the dressing up and drizzle it over the salad then serve immediately

These recipes are Q-Zine originals informed by numerous sources including (though not limited to) the following websites:

https://www.senegal-shuttle.com/en/teranga-the-remarkable-culture-in-senegal/

https://www.ajc.com/lifestyles/food--cooking/taste/senegal/uUCIQPmevih9j25Id3AaIK/

https://www.panningtheglobe.com/senegalese-chicken-yassa/

https://www.africanbites.com/yassa-chickenpoulet-au-yassa/

https://blog.africaimports.com/wordpress/2010/06/african-recipe-of-the-week-chopped-egg-salad-from-senegal/

https://www.allrecipes.com/chef-johns-jollof-rice-recipe-7499757

https://www.tasteatlas.com/salade-cote-cap-verte

https://books.google.com.au/books?id=FJxlWwrVcKcC&pg=PA133&lpg=PA133&dq=senegal+chopped+egg+salad&source=bl&ots=DF13aymtsS&sig=ACfU3U2ebNiK4EQBNXSjc1mNY_YCul5sKA&hl=en&sa=X&ved=2ahUKEwis-vCWzL7pAhVg4nMBHQAeDy44ChDoATACegQIBxAB#v=onepage&q=senegal%20chopped%20egg%20salad&f=false

https://lowcarbafrica.com/yassa-fish/

https://thetriangle.org.au/fish-yassa-from-senegal/

Slovenia - Stuffed Bell Peppers Braised in Tomato Sauce with Wild-Foraged Dandelion Salad and Milk-Boiled Potato Mash

2025-12-28T22:19:00.007+11:00

Slovenia is a picturesque European country sitting at the crossroads where the Mediterannean, the Balkans and Central Europe converge. Known for its natural beauty, Slovenia has an impressive variety of landscapes. Soaring snow-capped mountains, sweeping plains, and a small but gorgeous Adriatic Sea coastline all feed into a culinary story as varied as Slovenia’s landscapes.

The early foundations of Slovenian cuisine were laid over 4 millennia ago. Around 2000 BCE the diverse tribes of people living around the Adriatic Sea shared important food traditions including fishing and sea-gathering; micro-cultivation of grains; forest foraging for seasonal foods (such as mushrooms fruits and nuts), and small-scale farming for milk, meat, wool and hides. Wild honey hunting was also a central part of this shared prehistoric Adriatic food knowledge that was to become deeply embedded in Slovenian food culture.

As the BC era was closing the Roman Empire arrived, introducing systematic farming methods, vineyard cultivation and bee-keeping. Then around 600 years later people from Europe’s eastern highlands began moving in bringing with them hearty grain dishes and a rustic food culture that still echoes today. This preference for ‘real and rustic’ comfort food continued into the medieval centuries with Slovenian cooks favouring seasonal ingredients and dishes anchored in food preservation methods of smoking, drying, and pickling.

A few centuries later Slovenian cuisine started to become more diverse and sophisticated due to the influences of several dominant Empires in the region. Cities became gate-ways for the introduction of Austro-Hungarian Empire pastries, strudels and other refined baking methods. At the same time coastal and western Slovenians were absorbing culinary practices from the Republic of Venice (including the use of olive oil, lagoon-caught seafood like sardines, a preference for polenta rather than rice, and aromatics from the global spice trade). While in the south and east, food traditions were evolving under Ottoman Empire influences, marked by grilled meats, peppers, and paprika.

21^st century Slovenia has at least two dozen unique gastronomic regions that feature local fresh seasonal produce and sustainable food practices linked to centuries of foraging and farming. Flavours are characteristically hearty, balancing earthy and smoky notes with sweetness from honey and fruits. It is a melting pot of influences from Italy, Austria, Germany, Hungary, Croatia and the wider Balkans. Stars of the show are pork, dairy, grains, potatoes, seasonal vegetables, mushrooms and honey, alongside beloved fresh herbs such as lovage, marjoram, thyme, sage, parsley, dill, chives and bay leaves.

our

SLOVENIAN

menu included

STUFFED BELL PEPPERS BRAISED IN TOMATO SAUCE

with

WILD FORAGED DANDELION SALAD

and

MILK-BOILED POTATO MASH

served with

sour dough bread and blueberries

STUFFED PEPPERS BRAISED IN TOMATO SAUCE

INGREDIENT list x 3

Key Ingredients:

· 10 Bell Peppers (Capsicums), can be red green or yellow or a mix of those

· 2 medium to large onions, peeled and finely diced

· 8 cloves garlic, peeled and crushed

Ingredients for stuffing:

· 500 gm minced pork/lamb

· 500 gm minced beef

· 200 gm Arborio rice

· 1 tsp ground paprika

· salt and fresh ground pepper to taste

· 2 eggs - beaten

Ingredients for sauce:

· 4 tbs olive oil

· 2 x 400gm tin chopped tomatoes

· 2 x chicken stock cubes – or 2 tsp stock powder

· 1 heaped tsp brown sugar

· 2 tsp ground paprika

· 2 tbs chopped fresh basil

Notes:

This recipe is best made in an oven-proof dish that fits the capsicums snuggly so they don’t fall over and spill their stuffing into the sauce whilst cooking

METHOD:

Step 1 – Par-cook the Rice

1. Begin by par-cooking the Arborio rice for the stuffing

2. Take a medium pot, add the rice, 400ml cold water and a tsp of salt and stir well with a wooden spoon as the pot comes up to boil, then turn the heat back to a simmer, cover the pot with a lid and let the rice steam for 10 mins

3. After 10 mins take the pot off the heat, use the wooden spoon again to stir the rice up to make it fluffy and lift any grains away from the bottom of the pot and tip the rice out on to a big plate, spread it out and let it cool down

Step 2 – Make the Sauce

4. Now start making the sauce, take a medium size pot add the oil, heat to medium/low temp on the stove top and add the onions

5. Sauté onions until soft and translucent then add garlic and sauté briefly

6. Take half the onion/garlic mix out of the pot and set it aside in a bowl to cool; it will be added to the stuffing later

7. Add the tomatoes, paprika, and crumbled chicken stock cubes to the pot of onions and bring the heat up to boil stirring with a wooden spoon

8. Now add salt, pepper and turn the heat back so the sauce is simmering

9. Partially cover the pot with a lid and simmer for about 25 mins, stirring the ingredients and scrapping the bottom of the pot regularly with a wooden spoon to ensure nothing sticks to the bottom of the pot, until the ingredients have formed a thick glossy sauce (add a little water if it gets too thick before it has formed a good sauce)

10. Finish the sauce by stirring in the brown sugar, fresh chopped basil and extra salt and pepper if needed then remove the pot from the heat

TIP: Whilst the sauce is reducing prepare the capsicums and stuffing as per Steps 3 & 4

Step 3 – Prepare the Peppers

11. Wash and dry the capsicums then use a small sharp knife to carefully cut out the tough stem at the top creating a coin sized entry into the pepper

12. Use a teaspoon (or your clean fingers) to remove the seeds and fleshy ribs inside the pepper’s cavity then turn them upside down and gently bump the bottoms of the peppers to ‘tap out’ any remaining seeds

13. Now cut a tiny sliver off the bottom bumps of each pepper so they will sit upright in the baking tray making sure not to cut into the pepper cavity

14. Next Char-grill the peppers on a dry BBQ, griddle or heavy-based fry pan until slightly toasted on all sides to give them a subtle smoky flavour

15. Now set the peppers aside to cool

TIP: If you are time-poor you can skip step 14/ char-grilling the peppers but it will mean losing the extra depth of smoky sweet flavours in the finished dish

Step 4 – Prepare the Stuffing, Fill and Braise the Peppers

16. Begin by turning the oven on to 180 degrees Celsius and pouring the tomato sauce into the ovenproof dish ready for the final steps

17. Now take a medium to large bowl and add in the par-cooked rice (from step 1), the reserved sautéed onion and garlic mix (from step 2 action 6), the minced meats, beaten eggs, paprika, salt and pepper and mix together with clean hands or a wooden spoon until well combined into a stuffing

18. Then use a spoon or clean fingers to fill the peppers with stuffing, taking care to press the stuffing in well to fill all spaces and avoid air bubbles.

19. As each pepper is filled pop it into the pre-prepared dish of tomato sauce and when they are all done they should fit snuggly together in the dish

20. Cover the dish with a lid or aluminium foil and bake in the oven for 1 hour (or until peppers are cooked) checking every 15-20 mins to ensure peppers aren’t sticking to the sides and on the consistency of the sauce

21. If after 40 minutes the sauce is too thin and needs to thicken remove the lid for the last 20 minutes of cooking in the oven. However, if the sauce is too thick and drying out stir in a little water and keep lid on.

22. When cooked take the dish out of the oven and let it cool a while before serving as the sauce will be scalding hot – unless you live in a cold climate

DANDELION SALAD

Salad Ingredients:

· 2 cups wild-foraged dandelion greens – or Rapunzel/Rocket/Curly Endive

· 3 eggs, hard-boiled, chilled, peeled and sliced in thin rounds

· 100 gm bacon rashers, diced and fried then drained on paper

· Several edible dandelion flowers for garnish, or replace with edible rocket flowers - which are more delicate and peppery in flavour (see notes)

Dressing Ingredients:

· 50 ml Apple Cider Vinegar

· 100ml pumpkin seed oil or replace with adapted sunflower oil (see notes)

· fresh cracked black pepper and salt to taste

· 1 tsp freshly crushed garlic

Notes on Dandelion Flowers:

Dandelion flowers are a miniature edible cousin of the sunflower. Humbler, wilder and living closer to the ground this hedge-foraged salad ingredient is delicious but don’t forget (like I almost did) that they close up and go to sleep when the sun goes down; so, the salad is best served when the sun is shining.

Notes on Pumpkin Seed Oil:

If you can’t find pumpkin seed oil you can create a similar flavour pallet in the following way using 100 ml of sunflower oil. Toast 2 tbs of shelled and dried pumpkin seeds (aka Pepitas) in a dry frying pan on low to medium until they pop and a browned, then cool them and grind them to a powder in a mortar and pestle then mix the ground powder into the sunflower oil. Having said that, if you don’t want to go to that effort, as motioned before, dandelions are actually tiny sunflowers so if you are time poor sunflower oil on its own is ok.

METHOD:

1. Start by preparing the dressing. Put all the dressing ingredients in a clean medium size glass jar, screw on the lid tightly and give it a good shake to mix it all up together then set the jar aside for the flavours to combine

2. If using foraged dandelion greens, wash, dry, then cut the greens into small pieces with a knife or scissors. This is necessary because dandelion has a firmer texture than lettuce so cutting it makes it easier to chew and digest

3. If using Rapunzel lettuce, Rocket/Roquette/Arugula or Curly Endive skip the cutting in step 2 and just wash and dry the prepared greens

4. Put the greens in a salad bowl you are happy to take to the table

5. Shake up the salad dressing jar, pour over the greens then mix all together

6. Sprinkle the fried bacon evenly over the dressed greens

7. Then artistically lay the egg slices on top

8. Finally finish the salad by garnishing with the edible flowers

MILK-BOILED POTATO MASH

Ingredients:

· 2 kg starchy potatoes such as Yukon gold - peeled and cut in 2 cm cubes

· 6 large garlic cloves – peeled

· 1 litre + an extra 100 ml full cream cow’s milk

· 6 sprigs fresh thyme

· 180 gm butter

· salt and finely ground white pepper to taste

· 100 ml sour cream

METHOD:

1. Start by taking a large/medium cooking pot and adding in the potatoes, garlic cloves, 1 litre milk and a tsp salt and putting it on heat on stove top

2. Bring the pot up to a brisk simmer keeping an eye on it and stirring with a wooden spoon to be careful not to let it boil over

3. Let the pot simmer until potatoes are fork-tender, about 25-30 mins

4. Whilst the potatoes are cooking place the extra 100ml milk, butter and thyme sprigs in a small to medium cooking pot, pop it on the stove top on low to moderate heat and using a wooden spoon stir until butter is melted

5. Now set the pot aside for flavours to combine

6. Once the potatoes are cooked, drain them through a colander and discard the milk they were cooked in (if you keep pigs give it to them)

7. Put the potatoes back into the hot pot they were boiled in and put the pot back on the stove top on the lowest heat and use a wooden spoon to ‘beat’ excess moisture out of the potatoes by moving the spoon rapidly backward and forward around the pot until no more steam comes out of the potatoes, then remove the pot from the heat to the bench for the next step

8. Take a hand masher and mash the potatoes and garlic until smooth

9. Take the warm milk/butter mix, discard the thyme sprigs and whip the remaining liquid briskly through the potato mash with a wooden spoon

10. Season the mash with salt and pepper and fold the spices through

11. Lastly, take a large spoon and gently fold the sour cream through the potatoes until everything is just mixed together and it is ready to serve

These are all Q-ZINE original recipes informed by multiple sources including but not limited to:

https://www.slovenian-kitchen.com/blog-1/2022/03/29/dandelion-salad-regratova-solata

https://www.beansandsardines.com/new-blog/tag/filane+paprike#:~:text=As%20a%20result%20of%20this,of%20the%20most%20frequently%20made

https://www.youtube.com/@SlovenianKitchenbyMichelle

https://www.youtube.com/watch?v=Azt2KjdrrCo

https://www.slovenian-kitchen.com/blog-1/mashed-potatoes

https://www.thepuzzleofsandraslife.com/dandelion-salad-recipe-traditional-slovenian-food/

https://www.slovenian-kitchen.com/blog-1/sunday-lunch

https://botanistinthekitchen.blog/2015/01/13/rapunzel/#:~:text=According%20to%20the%20Brothers%20Grimm,t%20a%20fantastical%20invented%20thing.

https://balkanrecipes.com/dandelion-salad/

https://www.alpenwild.com/staticpage/food-of-slovenia/?static_page_slug=food-of-slovenia

https://www.slovenianamericantimes.com/slovenian-oven-pumpkin-seed-oil/

Vatican City - Eggplant Parmiggiano with Fennel and Orange Salad and Garlic Green Beans

2025-11-27T19:43:00.001+11:00

Vatican City is a unique and curious land like no other. Located in the heart of Rome (the capital of Italy), The Vatican is the only independent ‘city-state’ country on Earth to be fully surrounded by another country and also by that country’s capital city. Vatican City is also the smallest country in the World by both population and size. It has no military forces of its own, and yet, this tiny country (which is only the size of 6 football fields), wields significant power because The Vatican is the official home of The Pope (the global leader of the Roman Catholic Church which has over 1.4 billion world-wide followers).

There has been a Pope living in The Vatican for over a thousand years and for most of those years The Pope and the location were both Italian. So, the geography of Vatican City is steeped in centuries of Roman food practices and Italian culture. But that all changed in 1929 when Vatican City became its own independent country. Since then, whilst it has deep roots in Rome, the modern country of Vatican City has had no unifying culinary identity at all. This is because there has been several non-Italian Popes since independence and they have all brought their own food culture with them to the Vatican kitchens including Polish, German, Argentinian, Peruvian and the U.S.A.

Beyond the eclectic private dining rooms of the elected Pope, food in Vatican City is diverse and focused on the different needs of residents and visitors. There are daytime cafeteria and restaurants located inside and outside The Vatican walls that offer Italian menus featuring pizza, risotto, pasta, polenta, panini sandwiches and salads to feed the staff of Vatican City and nourish the masses of hungry pilgrims and tourists who visit The Vatican each day. Then, when The Vatican gates close in the evening, and only a small number of residents (less than 900), remain inside the walls, the menu shifts again. Many of the permeant residents are Swiss Guards assigned to protecting the Pope, and all their meals are prepared by Polish Nuns using local ingredients.

So, from a culinary perspective Vatican City offers surprises around every corner. It’s a place where you could find almost anything cooking in the pot; where key Roman ingredients are married to food practices from across the globe. As such, Vatican City’s cuisine is a culinary mosaic being shaped by the food stories of the ever-changing community behind and outside its walls.

our

VATICAN CITY

menu included

EGGPLANT PARMIGGIANO

with

FENNEL AND ORANGE SALAD

and

GARLIC GREEN BEANS

EGGPLANT PARMIGGIANO

According to culinary legend, Eggplant Parmiggiano is one of the favourite meals of The Pope’s Swiss Guards. If you like lasagne you will love this dish. the recipe makes 12 large serves that just squeeze into an oven-proof dish measuring 30cm long x 20cm wide x 6cm deep. If you only want to feed 6 people you can either cook the whole recipe and freeze half (it freezes, thaws and reheats well), or halve the recipe and reduce the width and length of the baking dish but make sure to use a dish that is still at least 6 cm deep because the recipe has many layers and even when halved it will be just as deep.

Ingredients:

· 1 kg (approximately 2) medium eggplants/aubergine

· 1 small loaf artisan bread cut in 1cm thick slices (see ingredient notes)

· 500 ml extra virgin olive oil (or less is frying eggplant on BBQ)

· 1.25 (5 cups) tomato passata

· 4 large fresh cloves garlic, peeled

· 4-6 fresh basil leaves

· salt and pepper to taste

· 3/4 cup all-purpose flour

· 4 tbs dry mixed herbs (oregano, basil, thyme and rosemary)

· 500 gm fresh mozzarella cheese: half sliced thin, half shredded

· 1 cup grated parmesan Reggiano cheese

· Salt and freshly ground black pepper to taste

Notes:

1/ Artisan bread is handcrafted by bakers using traditional bread-making techniques that focus on long fermentation times and high-quality, simple ingredients. It is typically hand-made in small batches without artificial additives or preservatives and often uses a natural starter (like sourdough).

2/ Don’t be daunted by the fact this recipe has 30+ steps in the method. It is actually quite straight forward and easily achievable by even beginner cooks

Method:

1. Start by preparing the ingredients for the different layers of the dish

2. Wash and dry the eggplant

3. Cut the top stem off then cut eggplant lengthwise into 1 cm thick slices

4. Lay the eggplant slices on a tray and sprinkle all over with salt then set aside for half an hour to allow any bitter water in the veg to be released

5. Whilst the eggplant is resting take the passata and transform it into marinara sauce (see notes at bottom of recipe)

6. Put 3 tbs olive oil into a heavy-based large cooking pot and heat to medium

7. Add the tomato passata, whole peeled garlic, fresh basil leaves, bring to simmer, cover the pot and gently simmer for 1/2 an hour, occasionally stirring the sauce and scraping the bottom of the pot with a wooden spoon to ensure the sauce doesn’t stick to the bottom and that the concentrated flavours from the bottom of the pot are folded back into the sauce

8. When sauce is finished adjust the seasoning with salt and pepper to taste and use the wooden spoon to crush the soft garlic cloves into the sauce

9. Now rinse the eggplant slices under running water to remove the salt and dry them with kitchen paper or a clean tea towel

10. The next step is to prepare the eggplant for frying

11. Pour the flour into a wide dish and stir in the dried mixed herbs, a tsp salt and 1/4 tsp ground black pepper until well combined

12. Press each slice of eggplant into the seasoned flour until well coated in flour on both sides then set aside on a large platter ready to fry

13. You can either fry the eggplant in a fry pan in plenty of oil, or for a lighter option fry on a flat-top BBQ grill in a small amount of oil. Either way, fry slices on both sides until golden brown – about 5 minutes

14. And now we are ready to construct the dish.

15. Begin by preparing a large deep baking dish by brushing it all over inside with olive oil and proceed as follows in making layers in the dish:

a) cover the bottom with 1/5 of the tomato marinara sauce (about 200 ml)

b) now add half the eggplant slices in an even layer

c) add another 1/5 of the tomato marinara sauce on top

d) now add half the bread slices in an even layer

e) add another 1/5 of the tomato marinara sauce on top

f) now add the thin slices of mozzarella in an even layer

g) cover the mozzarella with half the shredded parmesan

h) now add the remaining eggplant slices in an even layer

i) add another 1/5 of the tomato marinara sauce on top

j) now add the other half of the bread slices in an even layer

k) add the last 1/5 of the tomato marinara sauce on top

l) lastly, mix the shredded mozzarella and remaining half of the shredded parmesan together and spread evenly over the dish

Tip: This recipe can be prepared ahead of time and kept in the fridge giving you time to enjoy family and friends. Just take it out of the fridge a bit before you want to pop it in the oven to allow it time to come up to room temperature

16. Now you are ready to bake the Eggplant Parmiggiano

17. Begin by pre-heating the oven to 200 C

18. Place the dish on the middle rack of the hot oven to cook

19. After 15 mins turn the dish around to ensure an even gold to the crust

20. Continue baking for at least a further 15 minutes (maybe a bit longer,

especially if it was pre-prepared and kept in the fridge before going in

the oven), until the top is golden all over

21. When the dish comes out of the oven its contents are going to be boiling

hot so allow the dish to cool for 10 minutes before slicing and serving

RECIPE NOTES:

Passata v Marinara Sauce.

Culinary terms can often be confusing, colonised or mean different things in different places and cultures. Two culinary terms that mean different things in different places and are often confused are Passata and Marinara Sauce.

Passata is a building block foundation ingredient. It is smooth and tomato-rich, but not a finished sauce. It's 100% tomato. It is a raw, purée of cooked, strained tomatoes with the skins and seeds removed. In contrast Italian Marinara is a cooked sauce made from passata with other key ingredients such as garlic, onions, basil, salt, and sometimes other herbs or red pepper.

In Italy, a ‘marinara’ style tomato sauce is often served with seafood but not always. In Australia, marinara is predominantly understood to be fresh seafood such as shellfish in a tomato sauce often served on pasta. But in the US, Marinara is more commonly read as a garlicky tomato sauce for pasta.

FENNEL AND ORANGE SALAD

This recipe looks complicated but it’s really easy to make in a short time because most of the steps are just explaining how to cut up the ingredients.

Ingredients:

· 2 cups arugula/rocket greens or 1 radicchio cut in bite size pieces

· 1 fresh fennel bulb

· 2 ripe oranges

· 100 gm whole, pitted black olives

· 75 ml extra virgin olive oil

· 25 ml lemon juice or balsamic vinegar

· freshly cracked black pepper, to taste

Method:

1. Start by preparing the oranges

2. Take a small sharp knife and cut off the peel and pith from the orange and discard that. Then thinly slice the remaining ball of orange fruit crosswise

3. now cut the orange slices in quarters to make triangles and set aside

Note: there will likely be some fresh orange juice that leaks onto the chopping board during steps 2 and 3. If so it’s a great idea to capture that juice by pouring or scrapping it in a container to be added to the salad later

4. Now prepare the fennel by first washing a drying the bulb and its leaves

5. Next step is to cut the stems of the fennel off close to the bulb

6. Save several of the best-looking long leaf branches from the stems to garnish the salad later and put then aside along with a quarter cup of the most delicate leaves picked into small bits to be added to the salad later then discard the remaining tough fennel stems

7. Next step is to cut off the tough part of the bottom of the fennel bulb, discard that then cut the bulb in 1/4s lengthwise to form 4 wedges

8. Now remove most of the hard heart of the bulb wedges with a knife by cutting out a small triangle of the core lengthwise.

9. Then slice the fennel bulb quarters lengthwise into thin crescents that may or may not be joined at some points by some remaining core creating a thin fan like slice of fennel

10. Assemble the salad in a medium/large bowl by combining the fresh salad greens, fennel slices, cracked black pepper to taste, the picked fennel leaves you kept, the black olives, sliced orange quarters and any captured orange juice that was saved at step 3 then toss salad lightly together

11. Drizzle the olive oil and balsamic vinegar over the salad and toss again

12. Garnished with the fennel leaf branches that were put aside in step 6

GARLIC GREEN BEANS

This recipe is flexible. Cook how many beans you need for the number of guests. This volume makes a generous side dish for 4-6 people. Cooking for 10? Just double it

Ingredients:

· 350 gm fresh green beans (or a handful per person)

· 4 large cloves fresh garlic, peeled and crushed

· 1/2 cup pine nuts, toasted in a dry pan until golden

· Juice 1 lemon

· 75 ml olive oil

· salt to taste

Method:

1. Wash beans in fresh water and cut off the ends

2. Bring a medium pot of water to the boil, add a tsp salt, bring back to the boil then add in the beans, cooking with the lid off until beans are tender but slightly crunchy, about 5 mins

3. drain the beans through a colander, discard the cooking liquid

4. Use the colander to shake off the excess water from the beans then

throw the beans back into the empty hot pot they were drained from

5. Add the toasted pine nuts, lemon juice, crushed fresh garlic, olive oil and salt to taste into the pot with the hot beans, toss all together and serve

These are all Q-ZINE original recipes informed by multiple sources including but not limited to:

https://www.iexplore.com/articles/travel-guides/europe/vatican-city/food-and-restaurants

https://en.wikipedia.org/wiki/Culture_of_Vatican_City

https://apnews.com/general-news-ccd1d3430ce943d6b7b3a00b1c54fc53

https://www.newsobserver.com/living/food-drink/article10234385.html#storylink=cpy

https://www.catholicweekly.com.au/vatican-cookbook-offers-rare-collection-of-recipes/

https://ethnicfoodsrus.com/around-the-world-recipes/smallest-countries-worldwide-cuisines/vatican-cuisine/?fbclid=IwAR2rxckYICYFUtmfzy-IoiSx0W_Ng-qhA33BAr_b12hEwakpaEtCQwMeZio

https://www.pokpoksom.com/10-most-popular-foods-in-holy-see/

http://vatica.weebly.com/food-and-drinks.html

https://www.inromecooking.com/blog/recipes/roman-recipes-the-panzanella/

https://miaemilia.com/blogs/recipes/the-roman-salad-you-should-try-this-week?srsltid=AfmBOopAePR6uDLppYLk3YQOshVQ46l-

https://www.reddit.com/r/Cooking/comments/16r1kza/comment/k20hoad/

https://www.newsobserver.com/living/food-drink/article10234385.html

https://www.headout.com/blog/vatican-city-restaurants/:~:text=When%20it%20comes%20to%20food,pasta,%20polenta,%20and%20risotto.

https://eatsimplyeatwell.com/2016/03/spring-rome-orange-fennel-salad/

https://www.177milkstreet.com/stories/romes-reinvented-panzanella

https://anitalianinmykitchen.com/italian-green-bean-toss/?fbclid=IwY2xjawLN6c5leHRuA2FlbQIxMABicmlkETFmNkcwU01HUnpXR1VUdUJiAR4jbnXXbn03hLd_Il9ym5LnlN8K3IEztERsoZRw6omN2yh69Jh5ox3iAMe75Q_aem_0Mb0tRU6f-XCryf-ogjUGQ

https://www.allrecipes.com/marinara-vs-pasta-sauce-difference-7480121#:~:text=It%20traditionally%20consists%20of%20only,tomato%20skins%20in%20classic%20marinara.

https://www.ramonascuisine.com/passata-recipe-passata-di-pomodoro/#:~:text=Passata%20is%20a%20versatile%20and%20essential%20ingredient,pasta%20or%20pizza%20sauces%2C%20soups%2C%20and%20stews.

https://www.recipesfromitaly.com/eggplant-parmigiana-recipe/

https://coleycooks.com/easy-authentic-marinara-sauce-recipe/#

https://www.inromecooking.com/blog/recipes/roman-recipes-the-panzanella/

https://www.copymethat.com/r/d8piRESLb/best-roman-cloud-bread-with-mixed-greens/

South Africa - Tamarind Lamb with ‘Farmer’s Beans’ Potato Mash and Miele Corn Bread

2025-10-08T19:46:00.009+11:00

South Africa is one of the most culturally and linguistically diverse countries on Earth. Named in 1910 for its location on the southern tip of Africa, its name is relatively new but this land has old bones and long traditions. In fact, South Africa recognises 12 official languages, and has several unofficial languages, giving its people many ways to remember, share and keep stories.

The land we now call South Africa was inhabited by diverse Indigenous people for over a thousand centuries before Dutch Spice Traders sailed in in the mid 1600s to establish a farm and ‘refreshment station’ to supply fresh food and water to their ships carrying culinary spices from Java (in Indonesia) to Europe. That farm changed the destiny of South Africa forever because the Dutch Spice Traders didn’t just want to have one farm; they wanted it all.

The Dutch Spice Traders decided that South Africa was an ideal half-way point on the trade route and that the location was ideal for a new colony. To achieve their vision of a European-style colony they attempted to entrap the local African people into servitude on their farms, but the locals refused to be enslaved. So, the Dutch began importing enslaved people from Java on their spice boats. This brought significant cultural and culinary change to South Africa as the enslaved Indonesian people brought with them their time honoured South East Asian food practices and ingredients, forming a culinary foundation for what has become known as Malay style cuisine in South Africa.

Over the next century the colony that was to become South Africa evolved further in a cultural and culinary sense because in the pursuit of building their colony the Dutch moved beyond Indonesia and began importing human slaves from India, Madagascar and East Africa. All these people brought with them new food traditions and methodologies that sweetened the pot.

Then, in an unexpected twist, England seized the colony in 1806 to protect and secure trade routes during the Napoleonic Wars. England’s contribution to South Africa’s history is not culinary. Rather, it is that the English ended slavery. Over the next 100 years waves of free people immigrated to South Africa from Europe, India and neighbouring African nations introducing new depth and complexity to the country’s culinary and cultural heritage.

21st Century South African food culture is a rich and robust fusion cuisine marrying culinary traditions and ingredients from Africa, The Netherlands, Indonesia, India and Europe. Reflecting its historic links to the spice trade use of aromatics are beloved with cinnamon, cardamom, cloves, turmeric, cumin, coriander, ginger, fenugreek, chilli powder and nutmeg being popular. In addition, modern South African cuisine features a bold and broad flavour palate embracing blends of sweet, savoury and tangy together with smoky grilled meats and rich, earthy undertones. Key local ingredients include maize, sorghum, rooibos, lamb, beef, seafood, wild spinach, pumpkin, apricots, and Indigenous herbs creating a unique and delicious culinary experience.

our

SOUTH AFRICAN

menu included

TAMARIND LAMB

with

‘FARMER’S BEANS’ POTATO MASH

and

MIELE (CORN) BREAD

DENNINGVLEIS - TAMARIND LAMB

INGREDIENTS:

· 1.5 KG Lamb forequarter chops, bone in or out – or at least 1 per person

· 2 large onions, peeled and diced roughly

· 2 tbs olive oil (or more if needed)

· 5 cloves garlic, peeled and crushed

· 6 whole cloves

· 1 tsp allspice

· 3 bay leaves

· 1/2 tsp ground cinnamon

· 1 tsp mustard seed (or replace with 1 tsp wholegrain mustard condiment)

· 4 tbs tamarind paste (see notes below for substitute recommendation)

· 1 heaped tbs brown sugar

· 1 cup beef stock or 1 tsp dry beef bouillon mixed in 250 ml boiling water

· salt and pepper to taste

Note on Tamarind Paste:

Tamarind paste has a complex flavour profile which is fruity, tangy and sour, alongside subtle hints of smokiness and caramel. This deep flavour profile underpins the unique taste of this recipe so if you can’t access Tamarind paste, your best option is to replace it with a mixture of 1/2 tbs pomegranate molasses, the juice of 1 lemon, 1/2 tsp smoked paprika and 1 tbs brown sugar.

METHOD:

1. Pre heat oven to 180 degrees C

2. Season chops all over with salt and pepper

3. Heat the oil in a large oven-proof dish on top of the stove and brown the lamb all over, then remove from the pan and set aside on a plate

TIP: You may need to cook the lamb in two batches to ensure that the chops have direct contact with heat

4. Turn the heat back in the dish to low/medium. Add a little oil if the pan is dry then add in the onions and sauté until translucent

5. Now add the garlic and the spices and briefly fry, stirring with a wooden spoon to stop the spices from burning, until they begin to release fragrance

6. Add the tamarind paste and brown sugar and stir to caramelise, 1-2 mins

7. Now add the browned lamb and any juices that have been released by the chops whilst resting back into the dish and stir everything gently around with the wooden spoon to coat the lamb in the tamarind and onion mix

8. Pour the beef stock over the chops and stir to combine then turn the heat up under the dish and bring it to a brisk simmer then cover with a lid

TIP: If the dish doesn’t have a lid use alfoil to make a tight-fitting lid for it

9. Place the covered dish in the pre-heated oven to cook for 1 hour (checking it after 30 minutes to see if it needs a stir or more liquid)

10. After 1 hour take the dish out of the oven and gently stir everything around. If it looks like it is drying out add some more water

11. Now put the dish back in the oven uncovered to cook for another hour

12. When done it’s going to be very hot so let it cool a bit before serving

BOEREBOOTJIES - ‘FARMER’S BEANS' POTATO MASH

This dish is straight up comfort-food. It combines mashed potatoes and fresh beans to create a higher protein variation of the classic mashed potato recipe.

INGREDIENTS:

· 600 gm fresh green beans, washed and tails cut off

· 3 large floury potatoes e.g. Sebago, Coliban or Desiree

· 1 large onion, peeled and diced

· 1 tsp crushed fresh garlic

· 2 tbs olive oil

· 1 tbs butter

· 3 tbs cow’s milk

· salt and pepper to taste

METHOD:

1. Cut bean in 1 1/2 cm lengths and set aside

2. Peel potatoes and cut in 2 cm cubes

3. Put cubed potatoes in a medium/large pot, add a tsp salt, add enough water to cover the potatoes by about 4 cm, pop on a lid and slowly bring to the boil

4. Now simmer the potatoes with the lid on or half on depending on the rapidness of boil, until potatoes are almost soft, about 20mins

5. After 20 mins take a frypan, add the olive oil and begin gently sautéing the onion and then the garlic until translucent and soft about 5-6 mins

6. A minute or so after you start sautéing the onions take the lid off the potato pot, give it a good stir around with a wooden spoon and stir in the cut beans

7. Now simmer the uncovered potato/bean pot for 5 mins or until beans are tender but still hold their fresh green colour

8. Potato pot and sautéed onions should finish around the same time so now switch off the heat under the onion pan and let it cool and place a colander in the sink and drain the potatoes and beans through the colander

9. After a few minutes of draining tip the potatoes and beans back into the hot pot they were simmering in and put the pot back on the stove on very low

10. Take a wooden spoon and briskly stir and beat the potato mix around under low temperature to force it to release any excess water as steam

11. When no more steam is coming out of the pot remove it from the heat

12. Use a mashing tool to mash the potatoes and beans until relatively smooth (doesn’t have to be perfect), then fold in the milk, butter, fried onion/garlic and salt and pepper to taste with the wooden spoon

13. Now put the lid back on the pot and don’t remove it again until ready to serve the mash

14. Put the covered pot on a part of the stove top that is still warm from previous cooking. This will help the mash stay warm until ready to serve

MIELE / CORN BREAD

This recipe makes 1 loaf of bread or 12 individual muffin size breads

INGREDIENTS:

· 2 cups Self Raising Wheat Flour

· 1 tsp salt

· 4 tbs brown sugar

· 1 cup drained tinned sweet corn kernels, or creamed corn

· 1 large egg

· 1 cup milk

· 50 gm butter, melted and cooled

METHOD:

1. Pre heat oven to 180 degrees C

2. Line a loaf tin with baking paper or put muffin papers in a 12 x Muffin Tin

3. Whisk egg, milk and butter together and set aside

4. Combine the flour salt and sugar together in a large bowl

5. Now fold the corn evenly through the flour mix with a spoon

6. Keep folding and slowly add the wet/egg mix into the dry flour/corn mix until combined into a batter

TIP: The folding helps introduce air into the batter and give it ‘lift’, but don’t over mix as the more it is mixed the denser the bread will be when it is cooked

7. Pour bread batter into prepared tin/s.

TIP: If making a loaf you can simply pour the batter into the tin, but if you are making individual breads you have to portion the batter out x 12. Two easy ways to do that are to use a soup ladle or a spring-action ice-cream scoop

8. Now it is time to cook the bread in the oven. If cooking a loaf leave it in the oven for approximately 50 mins, and muffins around 40 mins. until golden.

TIP: To test if bread is fully baked insert a wooden skewer into the centre of the loaf or a muffin. If the skewer comes out clean or with a few moist crumbs, the bread is done. If the skewer comes out wet with dough, the bread needs more time in the oven. Using a wooden skewer is preferred over metal as the crumbs tend to stick to the wood, providing a clearer indication of ‘doneness’

9. Once the bread is cooked let the tin cool on a wire rack for a few minutes before removing the bread from the tin/s and cooling further on the rack

CULINARY NOTES:

South African (SA) Corn Bread looks very similar to the Eastern European corn bread that we have previously showcased on Q-Zine. (See recipe links below for our Serbian and Moldovan corn bread recipes). However, looks can be deceiving. SA Corn Bread flips the script on Eastern European corn bread recipes. It also tastes entirely different. Whilst Serbian and Moldovan corn bread is made by folding fresh dairy products such as soft cheese into corn flour, SA Corn Bread is made by folding soft corn kernels into wheat flour.

http://q-zine.blogspot.com/2024/01/moldova-zeama-chicken-no0dle-soup-with.html

http://q-zine.blogspot.com/2020/10/serbia-uvec-one-pot-pork-with-golden.html

These are all Q-ZINE original recipes informed by several days of cooking South African recipes from multiple sources including (but not limited to):

https://www.brandsouthafrica.com/tourism-south-africa/travel/food/south-african-cuisine?gclid=EAIaIQobChMI7u_8NSA6gIVWn8rCh3yrQaHEAAYASAAEgIbNfD_BwEth

https://www.africanbites.com/bobotie/

https://www.getaway.co.za/food/recipes-food/traditional-south-african-bobotie-recipe/

https://www.wosa.co.za/Multimedia/Cape-Recipes/CROCODILE-BOBOTIE-WITH-BASMATI-RICE-SAMBALS/

https://www.all-thats-jas.com/sultana-yellow-rice-with-turmeric-curry

https://www.whats4eats.com/grains/geelrys-recipe

https://www.theafricangourmet.com/2017/10/the-best-south-african-yellow-rice-recipe.html

https://southafricanrecipe.co.za/recipes/mielie-bread/#wprm-recipe-container-1018

https://www.greedygourmet.com/recipes-for-diets/omnivore/denningvleis/

https://cookbook.co.za/meat-recipes/denningvleis/#google_vignette

https://www.imaginative-traveller.co.uk/tamarind-lamb-stew

https://www.biltongstmarcus.co.uk/recipe/traditional-south-african-boereboontjies/

https://www.greedygourmet.com/recipes-by-course/side-dish/boereboontjies/

Honduras - Herb-Fried Mahi Mahi with Coconut Blackbean Rice and Mango Salsa

2025-06-21T19:37:00.006+10:00

Located in Central America, Honduras is one of the hidden gems of the World. Blessed with more than 500 miles of tropical white sand beaches stretching across two coastlines (one facing east to the Caribbean Sea and another facing west to the Pacific Ocean), Honduras is a wonderland of bio-diversity. Its rich coral reef systems feed endangered whale sharks and its dense forests provide sanctuary for rare scarlet macaws and wild jaguars.

Honduras has a multi-ethnic history dating back at least 2000 years. Before Spanish explorers arrived in 1502 Honduras was inhabited by diverse groups of Indigenous people who lived in complex agriculture-based settled societies shaped around cooperative resource management. They shared cultural and trade exchange with neighbouring regions in Mesoamerica and their food practices were grounded in cherished ingredients (such as corn, pumpkin, beans, tomatoes, peppers and fish), that were grown or caught close to home.

With Spain came previously unknown ingredients such as rice, lemons, beef, coconut, pork, sausages and cheese. And so, a slow union of old and new World food practices began. This culinary blending took on even deeper flavours and roots when European colonisers forced enslaved people from Africa and the Caribbean (who had their own unique food traditions), to work in Honduras.

500 years later, Hondurans now enjoy a flavoursome and ingredient-rich fusion cuisine that weaves together the food traditions of Africa, the Caribbean, Mesoamerica and Spain. Due to shared histories similar fusion cuisines can be found in other parts of Central America. However, what sets Honduran food apart from neighbouring countries is that Honduran cooks use a lot more coconut in their recipes than any other country in Central America.

our

HONDURAN

menu included

HERB-FRIED MAHI MAHI

with

COCONUT BLACKBEAN RICE

and

MANGO SALSA

served with

fried corn tortillas and encurtido pickled vegetables

HERB-FRIED MAHI MAHI

NOTE: Mahi Mahi is the Hawaiian name for a firm-fleshed yet sweet-tasting tropical ocean fish which is known in Honduras and the Caribbean as Dolphin Fish. Use of this alternative name ensures people don’t think this recipe is suggesting cooking Dolphin (a marine mammal), which is unrelated to fish.

INGREDIENTS:

· 4 Mahi Mahi Fish Fillets (or 1 per person) cut in 1 cm thick diagonal slabs

· 1 tsp achiote powder (or replace with 1/2 tsp smoked paprika and 1/4 tsp turmeric)

· 1/2 tsp garlic powder

· 1/2 tsp ground cumin

· 1 1/2 tsp mixed dry herbs (basil, thyme and oregano)

· 1 tsp achiote powder (or replace with 1/2 tsp smoked paprika and 1/4 tsp turmeric)

· 1 tsp salt

· 1/8 tsp ground black pepper

· 1 large egg

· 3 tbs wheat flour (or more) and extra salt

· Oil for frying – amount depends on cooking method (options include shallow frying in oil in frypan or on flat-top BBQ. BBQ requires less oil)

· 2 corn tortillas per person

· 1 jar Encurtido pickled vegetables – easy to buy at the supermarket

NOTES about Encurtido: encurtido is a popular condiment and side dish in Honduran cuisine featuring crunchy pickled vegetables such as carrot, onion and peppers. Buying pre-made encurtido at the store in a jar is not a cheat step. Encurtido has been commercially prepared in Honduras since 1898 and since then it has become a common practice for Hondurans to buy encurtido.

METHOD:

1. Place the fish pieces and all the herbs, spices, salt and pepper in a large container with a lid (or a strong paper bag) and shake the contents all around to ensure the fish is coated evenly with the herbs and spices

2. Put the container of spiced-fish in the refrigerator for 1 hour for the fish to absorb the flavours turning the container over a few times in the hour to ensure the herbs and spices are distributed evenly over the fish

3. Now egg and flour the fish – you need a wide bench for this

4. Bring the fish out of the fridge and sit it on the left of the bench

5. Take a low dish, add the egg and beat with a fork to fluffy and place on the right of the fish

6. Now put another dish to the right of the egg dish, and add the flour plus some salt and mix well

7. Next put a flat wide plate or tray to the right of the flour dish

8. Now you are going to pass the fish pieces through the egg and flour to coat and pop onto the plate ready to fry (place the pieces separately on the plate – don’t stack them on top of one another or the flour coating will get wet

TIP: avoid coating your hands as well as the fish in egg and flour by either 1/ using your left hand to pass the fish through the egg and right hand to press both sides of the fish into the flour or 2/ use a fork to dip both sides of the fish pieces in the egg then your hand to press both sides of the fish into the flour

9. Prepare your frypan/BBQ on medium heat with oil and add in a little salt. Once the temperature is ready add the fish pieces to the hot oil

TIP: from this point on you may need to adjust the temperature up or down a few times to ensure fish is cooking at the right temperature and not burning

10. Cook fish on one side until golden brown – about 10 minutes. During that time use a spatula/metal egg flip/BBQ tool to lift and move fish around to ensure they are cooking evenly and not sticking to the cooking surface

11. Once the first side is golden use the cooking tool to flip the fish pieces over and repeat step 10.

12. Remove fish from the pan/BBQ, set aside on kitchen paper to absorb any excess oil and quickly fry the corn tortillas on both sides in the oil that is left on the pan/BBQ after frying the fish

13. Serve fish with the fried tortillas and Encurtido pickled vegetables

COCONUT BLACKBEAN RICE

INGREDIENTS:

· cup long grain rice

· 1 cup cooked black beans (or canned)

· 2 cups coconut milk

· 1 tsp salt

· 1/2 red onion finely chopped

· 2 cloves fresh garlic, crushed

· 1 tbs olive oil

METHOD:

1. Take a medium size pot with a tight fitting lid

2. Add the oil to the pot, heat to medium/low, and sauté onion in oil until translucent, using a wooden spoon to push the onion around to get an even golden colour; should take around 5 minutes

3. Add garlic and sauté briefly without browning or burning

4. Add rice and use wooden spoon to stir and coat rice with oil

5. Add coconut milk and salt and bring to the boil using the wooden spoon to stir the rice and scrap the bottom of the pot to stop the rice sticking

6. Once the rice is boiling stir in the cooked black beans and if using canned beans add the juice from the can as well and stir whilst coming back to boil

7. Give the pot a final really good stir and scrape across the bottom to make sure nothing is sticking then turn the heat back to low

8. Put the lid on and cook for 10 minutes (from this point don’t take the lid off until ready to serve)

9. After 10 mins turn the heat off and let the pot sit on the cooling element for at least 10 mins with the lid untouched so the rice can steam

10. When ready to serve lift off the lid and use a wooden spoon to fluff and stir all the rice and ingredients together

MANGO SALSA

INGREDIENTS:

· 1 ripe mango, washed and dried

· 2 medium sized ripe tomatoes

· 1 red or green capsicum - ideally one that is half red and half green

· I bunch fresh coriander/cilantro, washed and dried

· Juice of 1 lime

· salt and pepper

· 1 tsp thinly sliced red chilli, optional (or more if you like your salsa spicy)

METHOD:

1. Wash, dry, de-core and cut tomatoes into small dice; about 5 mm or smaller

2. Wash and dry the capsicum

3. Hold the capsicum vertically and cut off the 4 sides, then cut off the top and the bottom. You will be left with a seed skeleton. Discard that. The top slice will have a stem sticking out as well, pull it off and discard that too

4. Now cut the reserved pieces of capsicum into small dice t math the tomato

5. Mix diced tomato and capsicum together and season with lime juice, chilli slices (if using) and salt and pepper to taste

6. Next prepare the mango ‘cheeks’ for the salsa

NOTE: ‘Mango cheeks’ are the two large, oval-shaped pieces of mango flesh on either side of the Mango seed

7. Hold the mango vertically, and using a knife cut down close to the seed separating the mango cheeks from the seed first on one side then the other

8. Take a smaller knife and being careful not to cut through to the skin of the mango, score the flesh of the mango cheeks in a 5 mm grid pattern

9. Then use a teaspoon to scoop out the mango cubes and add them to the salsa tomato/capsicum mix

10. The final step is to add the fresh coriander. Pick the leaves off the stem, discard the stems then roughly chop the leaves and fold into the salsa

These are Q-ZINE original recipes informed by multiple sources including (but not limited to):

https://greathonduranfood.com

http://delightsbydaisy.blogspot.com/2011/04/tajadas-de-minimo-verde-fried-green.html

https://worldcupfeast.wordpress.com/recipes/honduras-tilapia-black-beans-rice-and-salsa/

https://www.thespruceeats.com/what-is-achiote-or-annatto-2138265

https://keviniscooking.com/sazon-seasoning-latin-spice-blend/

http://delightsbydaisy.blogspot.com/search/label/Honduran

http://delightsbydaisy.blogspot.com/2010/12/enchiladas-hondurenas.html

NORTH KOREA: DUMPLING SOUP WITH PULLED BRISKET, RICE CAKE, EGG PANCAKE, STICKY RICE AND GREEN LAVAR SEAWEED SIDES

2025-03-28T20:39:00.001+11:00

North Korea (officially known as the Democratic People's Republic of Korea), is a country in East Asia bordered by China, Russia and South Korea. North Korean food practices are rooted in ancient culinary traditions that reflect the region’s agricultural history. Staples include short grain rice, maize, and noodles, which are often served with blonde kimchi, pickled vegetables and seaweed. With influences from Chinese and Russian food cultures, the flavours in North Korean cooking today are bold yet balanced, emphasising delicious savory tastes of brothy, meaty umami and pleasantly tangy fermentation.

Cooking in North Korea leans into the natural flavours of foods, letting individual ingredients speak for themselves. It is typically less spicy-hot than South Korean food and often marries a sweet and sour flavour palette

with crisp or subtly pungent spice aromas. Hearty stews and soups are popular, and meals often feature simple, locally sourced ingredients such as wild greens and seafood. Various types of Mandu (dumplings) are a commonly loved, delicious way to stretch a small amount of meat to feed many mouths.

Food security is an ongoing issue for North Koreans. Most of their country is rugged mountain terrain and less than 20% of their land is fertile enough to grow crops. Natural disasters (especially floods & typhoons) have devasted farmlands for decades leaving a generation of North Korean cooks with half empty shopping baskets. The United Nations World Food Program currently provides lifesaving food for 1 million pregnant women, nursing mothers and children at risk of malnutrition in North Korea. I didn’t want to just cook a meal in my food-privileged home, then post a story and photo of what I cooked here - so I made a donation to The United Nations World Food Program to buy food for a North Korean family and if you wanted to as well here is the link. https://www.wfp.org/countries/democratic-peoples-republic-korea

our

NORTH KOREAN

menu included

DUMPLING SOUP WITH PULLED BRISKET AND RICE CAKE

with

STICKY RICE

served with sides of

Kimchee and toasted Green Lavar Seaweed

DUMPLING SOUP WITH PULLED BRISKET AND RICE CAKE -

Tteok Mandu Guk

Tteok Mandu Guk is not just any soup, it is an extraordinary meal with many parts. Relatively easy to make, it takes us on a surprising journey of flavours and textures. It has culinary relationships with similar South Korean soups but what makes this Tteok Mandu Guk uniquely North Korean is adding sticky rice into the bowl alongside the rice cake (making it a rice-in-two-ways soup)

INGREDIENTS:

Key Ingredients:

· 300 gm Korean Rice Cake – or replace with Japanese Mochi, sliced thin

· 12 frozen dumplings - called Mandu in North Korea (or 3 per person), we used prawn dumplings which married very well with the brisket

Note: in North Korea kimchee pork dumplings are popularly used for this soup; see link below if you want to make them yourself from scratch https://mykoreankitchen.com/kimchi-mandu-kimchi-dumplings/

Beef Stock Ingredients:

· 500 gm beef brisket (or substitute with chuck steak or gravy beef)

· 1 large onion peeled and cut in half

· 2 large green onion/shallot, washed, cleaned and cut in half in the middle

· 1 tsp Korean Soup Soy Sauce (or substitute 1 tsp regular soy sauce, 1 tsp fish sauce and 1 tbs miso soup paste)

· 1 cm knob fresh ginger, peeled and cut in half

· 2 large cloves garlic, peeled and cut in half

· 2.5 ltr cold water

· 1 tsp salt

Brisket Seasoning Ingredients:

· 1 tsp soy sauce

· 4 tbs finely chopped Korean/Garlic Chives

· 4 garlic cloves, peeled and crushed

· 2 tsp sesame oil

· 1 tsp brown sugar

· 2 pinches freshly cracked black pepper (or to taste)

· 2 pinches red chilli powder (or to taste - or for people who need the heat dialled back - replace with smoked paprika for a similar flavour pallet)

· 1 tsp salt

Garnish:

· 3 eggs, lightly beaten

· 1 tsp sesame oil

· 1 green onion/shallot, washed cleaned and sliced on the diagonal

· 15 gm thinly sliced dry Korean Green Lavar Seaweed sheets- that have been toasted in corn oil and sesame oil (available in Australia as a snack food), or replace with toasted, sliced Japanese nori seaweed

Sided Dish:

· Sticky Rice (recipe below)

· 400 gm North Korean Kimchee – or enough for a side dish for each person

Note: North Korean Kimchee is generally lighter in colour and less spicy than South Korean Kimchee (due to less chillies being added). You can buy fresh North Korean Kimchee from your local Asian grocer or follow the link below for a recipe to make authentic North Korean Kimchee from scratch at home.

https://www.youngpioneertours.com/north-south-korean-kimchi/

TIPS to be aware of along the way:

Ø Whilst the Brisket is cooking you will prepare the sticky rice

Ø Whilst the Brisket is cooling you will prepare the egg and other garnishes

Method:

1. Begin by placing the brisket in a deep dish, covering it with cold water and letting it soak in the fridge for 30 minutes to remove blood from the meat (this step helps to make a clearer soup but can be skipped if time is tight)

2. After soaking drain and discard the water and begin making the stock

3. Take a large pot, add the brisket and all the other Beef Stock ingredients

4. Gently bring the pot to the boil, stirring occasionally with a wooden spoon, turn the heat back to a simmer, cover the pot with a lid, and gently cook the brisket for 1 hour or until meat is tender

Notes: while making the stock and cooking the brisket look under the lid regularly to make sure all is going well. Pay attention to the ‘behaviour’ of the liquid in the pot and adjust temperature to ensure it is just simmering, as it can suddenly come to the boil. Also, if any froth or fat appears on the surface of the simmering liquid skim those off with a spoon or small ladle

5. Whilst the stock and brisket are cooking: cook the stick rice (recipe below)

6. Once tender, remove the brisket to a dish to cool

7. Strain the soup into a new large cooking pot and discard the onions etc

8. Whilst meat is cooling prepare eggs for garnish

9. Take a wide fry pan, add sesame oil and gently heat up on the stove. Sesame oil burns easily so don’t make it too hot too fast

10. Once the pan is hot pour in the beaten egg and tip the pan around a bit to spread the egg out into a large thin egg ‘pancake’

11. Cook the egg until it begins to brown and bubble (about 1-2 mins) then use a spatula to flip the pancake over and repeat on the other side

12. Remove egg from pan and cool on a plate or chopping board. Once cooled roll the egg into a cigar shape and slice thinly from one end to the other to create circular ribbons of cooked egg (place in fridge till ready to serve)

13. Now mix all the brisket seasoning ingredients together in a bowl

14. Cut the Green Lavar Seaweed into thin strips and set aside in a bowl

15. Once the brisket is cooled place it on a chopping board and tip any juices that have been released during cooling time into the soup pot

16. Cut the meat against the grain in 4 cm wide pieces

Note: You can identify the ‘grain’ on a piece of brisket in a similar way to how you find the grain on a piece of wood. If you look closely, you will see that your piece of brisket has thin parallel lines of connective fibres running along it. Those lines are the grain. Cutting across the grain (rather than cutting with- or parallel to- the grain), cuts through tough muscle fibres, breaking and shortening them, making the meat more tender.

17. Now pull the pieces of cooked brisket into shreds with your clean hands and place them in a medium to large bowl

18. Add the seasoning mix to the bowl and hand massage the seasoning into the pulled brisket then set aside in the fridge so all the flavours combine

19. Now we return to the beef broth/soup stock

20. Take a small ladle and skim off any froth or liquid fat that has risen to the top whilst the soup stock has been resting

21. Bring the soup to the boil and skim again. We are now ready to poach the dumplings and rice cakes in the stock. Frozen dumplings will take about 8 mins to cook and sliced rice cake about 3

22. Add the frozen dumplings to the boiling soup pot, cover pot, bring back to the boil then simmer about 5 minutes before adding the rice cake. do not overcook or rice cake will fall apart. Dumplings and cakes are cooked when floating at the top of the soup

23. We are now ready to put the soup together

24. Take high-sided Asian-style soup bowls, place a large ladle of soup stock into each, followed by 3 dumplings and 3-4 slices of poached rice cake. Add into each bowl a handful of seasoned brisket, topped with circles of egg pancake, sliced shallots and sliced lava seaweed

25. Serve with sides of sticky rice, blonde Kimchee and extra lava seaweed

NORTH KOREAN STICKY RICE

INGREDIENTS:

· 1 and 2/3 cup short grain rice

· 2 cups water (to cook the rice in)

· 1 tsp salt

Method:

1. Place rice in a sieve and wash it 3 times under cold running water until water runs clear then cover it in fresh water and let it soak of 30 mins

2. Drain the water off the rice (and discard the water, or use in your garden)

3. Add the rice to a medium pot with the 2 cups water and the salt and bring to the boil, stirring often with a wooden/bamboo spoon

4. Once rice is boiling turn the heat back to very low, put a lid on the pot and let it cook for 20 minutes.

TIP: From this point don’t take the lid off again until ready to serve the rice

5. After 20 minutes turn the heat off and let the pot sit and steam on the cooling element for at least 10 minutes until soup is ready to serve

Note: You can make this North Korean Sticky Rice recipe for any amount of rice. Just follow the rule that for every 1 cup of dry rice that you wash 3 times and soak for 30 mins, you will need to add 1.2 cup water to the pot to steam it. So, for example, for 4 cups of rice you will need 4.8 cups water

These are Q-ZINE original recipes informed by multiple sources including but not limited to:

https://mykoreankitchen.com/manduguk-korean-dumpling-soup/

https://kimchimari.com/wp-content/uploads/2021/05/Tteokguk-Tteok-Rice-Cake-slices-for-Soup.jpg

https://kimchimari.com/mandu-kimchi-korean-dumpling/

http://www.healthy-life.narod.ru/wor_ek157.htm

https://northkorearecipes.wordpress.com/category/main-courses/

https://kimchimari.com/how-to-make-korean-rice-on-stovetop/

https://koryogroup.com/blog/8-famous-aquatic-foods-of-north-korea

https://www.cathaypacific.com/cx/en_HK/inspiration/dining/seouls-authentic-north-korean-dishes.html

El Salvador: Slow-Braised Chicken Pinol with Casamiento Rice & Curtido Pickled Slaw

2024-12-12T22:23:00.006+11:00

Known as the ‘Land of Volcanoes’, El Salvador is the only Central American country that doesn’t have an east-facing Caribbean coastline. Instead, El Salvador faces west into the Pacific Ocean where it is a player in the Pacific Ring of Fire, a volcanic zone where eruptions and earth quakes are common.

500 years ago, El Salvador was home to the eclectic Pipil people. Influenced by both Mayan and Aztec cultures the Pipil were highly adept in art-making, astronomy, and maths. They had a complex, cooperative agricultural society centred around maize, beans, and cacao, but all that changed in 1524 when Spanish conquistadores forcibly colonised the Pipil and their lands. Then, 300 years later, in 1821, El Salvador claimed its independence back from Spain.

over the last 200 years El Salvadore’s cuisine has become as eclectic as its Pipil ancestors, weaving ancient culinary traditions and ingredients such as tomatoes and avocado together with introduced Spanish food practices. With a spice palate of cinnamon, bay leaf, sesame, pepita, fresh herbs and chilli, El Salvadorian cuisine is flavour deep and layered. What sets El Salvador’s food story apart from the spicer and more well know cuisines of near neighbouring countries such as Mexico, is a commitment to letting flavours subtly speak for themselves rather than letting chilli dominate and carry the conversation.

our

El SALVADORIAN

menu included

SLOW-BRAISED CHICKEN PINOL

with

CASAMIENTO RICE

and

CURTIDO PICKLED SLAW

served with

lime wedges and corn tortillas

SLOW-BRAISED CHICKEN PINOL

I have read that ‘Pinol’ means toasted cornflour. I don’t know if that’s true but I do know that this recipe combining chicken with toasted cornflour is divine.

Ingredients:

Key Ingredients:

· 1 whole chicken cut in pieces or equivalent in chicken pieces e.g. 8 thighs

· 2 tbs olive oil

· 1/2 an onion, peeled and diced

· 4 cloves garlic, peeled and crushed

· 2 medium size potatoes, peeled and cut in 2cn cubes

· 2 tomatoes, de-cored and chopped in 2 cm dice

· 1/2 green bell pepper (capsicum), deseeded and cut in 2 cm dice

· 1 1/2 cups ground yellow corn/maize flour, toasted (see instructions)

· 4 cups chicken stock, cooled

· 1 tsp salt

· 3-4 tbs Relajo Spice Mix (or make it yourself – see ingredients below)

Relajo Spice Mix Ingredients:

· 1/4 tsp cracked black pepper

· 6 whole cloves

· 1 tbs pumpkin seeds (aka pepitas)

· 1 tbs sesame seeds

· 1/2 tsp achiote/annatto powder (or replace with 1/2 tsp equal parts nutmeg, turmeric and sweet paprika powders mixed together)

· 1 tsp salt

· 1 sprig fresh thyme (or 1/4 tsp dry)

· 2 sprig fresh oregano, leaves removed from stem (or 1/4 tsp dry)

· 3 bay leaves, fresh or dried, removed from stem and chopped

· 1 medium dry chilli (measurement is a guide – can be more/less to taste), deseeded and chopped; could be guaco, ancho, ciruela, pasilla, or a mix

Method:

1. Begin by toasting the ground yellow corn/maize flour. Using a medium heat, it can be toasted under a grill, in a baking tray in the oven, or in a dry frypan on top of the stove. The most important thing is to keep a good eye on it and move it around a lot by shaking or using a spoon to stop it burning

2. Once the maize flour is toasted to golden put it aside to cool

3. If you are making the Relajo Spice Mix we will now move on to its preparation, but if you are using pre-prepared Relajo skip to step 8.

4. Heat a heavy-based dry fry pan to medium/low and toast the pepitas and sesame seeds in the pan until light brown/golden, keeping a close eye on the pan and shaking it often and stirring with a wooden spoon to stop the seeds burning. Once browned tip seeds out of the pan onto a plate to cool

5. Now add the pan back to the medium/low heat and add in all the other Relajo ingredients (except the chopped dry chilli) and toast together pushing with the wooden spoon to ensure even toasting and no burning.

Important note: we don‘t add chilli in at this point because toasting dry chilli can create spicy vapours in the air that are painful if breathed in!!

6. Once the ingredients are toasted tip them out of the pan onto a plate to cool

7. To complete the Relajo Spice Mix combine the toasted seeds with the toasted herbs and spices and the chopped dry chilli and use a mortar and pestle or a spice processor to crush all the ingredients to a powder.

8. Now we begin preparing the chicken

9. Season the chicken with salt

10. Pour the olive oil into a heavy-based Dutch oven or similar type of pot

11. Heat the pot on top of the stove to medium and add the chicken pieces, browning them on both sides (about 5 mins per side).

Note: If your pot is not wide enough to take all the chicken pieces at one time you can brown them in 2 batches

12. When the chicken pieces are browned, pull the pot off the heat while you take the chicken out and put them aside in a dish that can catch any juice they release. This will stop the pot from burning and ruining the sauce

13. Now you are ready to begin the sauce

14. put the pot back on the stove top, heat it to medium and add the onion, garlic, bell pepper and tomato and cook for 3-5 mins stirring often

15. Add the potatoes to the pot and stir in the Relajo Spice Mix, stirring everything together well and cook for a further 3 mins

16. Take the pot off the stove for a few minutes again to snuggle the browned chicken pieces into the sauce and stir in any juice the chicken has released whilst it’s been resting

17. Bring the pot up to the boil then turn it down to a very low simmer, put a lid on the pot and let it bubble stirring occasionally for 20 mins

18. Whilst the pot is simmering mix the toasted corn flour with the cooled chicken stock and stir until the corn flour has dissolved into the stock

19. Now take a large clean pot and pour everything from the chicken pot into it then stir in the cornflour stock, combining all the ingredients well

20. Place the pot on a medium heat and bring it up to a simmer

21. Simmer the pot with the lid off for 20 mins stirring and scrapping the bottom of the pot every 4-5 mins to stop the bottom from burning

22. The Pollo is now ready to serve, but if you need more time before bringing the chicken to the table just pop a lid on and let it rest

CASAMIENTO RICE

Casamiento means marriage in Spanish, and this recipe ‘marries’ two El Salvadorian culinary staples, Carrot Rice and Refried Beans, together under a veil of white cheese. There is a lot to love about this culinary combination.

Ingredients:

For Carrot Rice:

· 1 cup Basmati rice

· 2 cup chicken or vegetable stock

· 1/2 tsp salt

· 1 medium/largish carrot, peeled and grated

· Spice option: if you like it hot pop in a few whole chilli

For Refried Beans:

· 2 x 400gm tins red beans/black beans, drained (replace with adzuki/pinto)

· 1 tbs olive oil

· 1 medium brown onion, peeled and diced finely

· 1/2 green pepper (capsicum), deseeded and diced

· 1 fresh tomato, cored and chopped finely

· 4 cloves garlic, peeled and crushed

· 1 tsp salt

· fresh cracked black pepper to taste

For Cheese Topping:

· 1/2 cup crumbled quesco fresco/quesco blanc cheese: or replace with crumbled Greek-style fetta, aged goats cheese or strained ricotta

Method:

1. Begin by starting to cook the rice

2. Combine the rice, stock, grated carrot, (chilli if using it) and salt in a medium/large pot (that has a tight-fitting lid)

1. Bring the pot to the boil stirring often and scrapping the bottom of the pot with a wooden/bamboo spoon to stop rice from sticking to the pot bottom

2. Once the stock is boiling give it a last stir and bottom scrap then turn the heat down to low, put a lid on the pot and cook for 10 minutes on very low

3. After 10 mins turn the heat off from under the pot (don’t remove the lid), and leave the pot to sit on the cooling element for another 10 minutes

4. Once the heat is turned off the rice (after 10 mins) begin making the beans

5. Use a potato masher to smash/mash the beans into a semi-smooth paste

6. Heat the oil in a fresh medium/large sized pot and sauté the diced onions on low heat until translucent and just beginning to brown (about 5 mins)

7. Add the garlic, salt, pepper and capsicum to the onion pot and sauté briefly

8. Then add in the diced tomato and sauté 5 mins

9. Add the mashed beans and sauté for about 5 mins then turn off the heat

10. Now the rice and beans are both ready for their ‘marriage’

11. Remove the lid from the rice pot and fluff the rice well with a fork

12. Begin folding portions of bean mix (around 1/2 a cup at a time) into the rice with a wooden spoon. When the rice and beans are combined add another portion of beans.

13. Keep doing this until all the rice and beans are mixed well together

14. Serve topped with the crumbled cheese

TIP:

If you want your marriage rice to be in a round shape on the plate, or even a square, it is easy to do. Just choose a cup/container the shape/size you want your rice to lo like on the plate. Dip the container in hot water, don’t dry it, just shake off any excess water, then pack the rice into the container with a spoon and press the rice in a little with the back of the spoon. After that turn the container upside down onto the plate and give the container a little shake/pat and your shaped rice should drop right onto the plate.

CURTIDO PICKLED SLAW

Ingredients:

· 1/4 cabbage, leaves de-cored and finely shredded

· 1 onion, peeled and thinly sliced

· 1 medium carrot, peeled and cut in julienne (match-stick shape)

· 1 large garlic clove, peeled and sliced very thinly

· 1 jalapeño or several small red chillies, finely sliced (optional)

· 3 x 6 cm sprigs fresh oregano

· I cup white vinegar

· 1 heaped tbs sugar

· 1 tsp cumin seeds

· 1/2 tsp salt

Method:

1. Take a heat proof jar or container large enough to take all the ingredients

2. Put the sliced cabbage, onion, carrot, garlic and chilli along with the fresh oregano into the jar and mix well together

3. Combine the vinegar, sugar, cumin seeds and salt in a medium size pot

4. Gently heat the pot on the stove-top, stirring the ingredients together

5. Once the pot has come to the boil and the sugar is dissolved pour the hot liquid over the vegetables in the jar and cover the jar with a cloth to cool

6. When the mixture is cool, cover it and refrigerate, then serve it cold

These are all Q-ZINE original recipes informed by multiple sources including but not limited to:

https://everythingelsalvador.com/best-food-el-salvador/

https://whimsyandspice.com/salvadoran-foods-and-recipes/

https://www.huffpost.com/entry/salvadoran-food-karla-tatiana-vasquez_l_662aac18e4b09d8df9d5e804

https://www.thekitchn.com/what-is-nixtamalization-23509956

https://armour.wustl.edu/2024/06/05/spice-mix/#:~:text=With%20ingredients%20such%20as%20cinnamon,that%20makes%20these%20dishes%20Salvadoran.

https://togetherwomenrise.org/customsandcuisine/customs-and-cuisine-of-el-salvador/

https://salvisoul.com/recipes/alguashte-pumpkin-seed-seasoningGrilled Corn

https://www.justapinch.com/recipes/side/side-rice-side/salvadorian-carrot-rice.html

https://thisisavocado.com/2022/06/22/casamiento-salvadoreno/

https://twodollareats.com/recipe/casamiento-salvadoran-beans-and-rice/

https://everythingelsalvador.com/salvadoran-curtido-recipe/

https://deliciouselsalvador.com/salvadoran-shrimp-soup

https://www.bonappetit.com/gallery/popoca-salvadoran-recipes

https://salvikitchen.com/2014/08/07/pollo-guisado-salvadorian-chicken-stew/

https://familiakitchen.com/estelas-pollo-al-pinol-for-el-salvador-family-feasts/

https://tureng.com/en/spanish-english/pinol

Dominican Republic: Rum-Soaked Barbecue Chicken with Pidgeon Pea Rice & Avocado

2024-11-01T22:00:00.000+11:00

Our Dominican Republic food-story begins over 600 year ago on the idyllic Caribbean island of Hispaniola with the birth of the culinary term ‘Barbecue’. Oblivious to the impending arrival of Spanish ‘explorers’ who would change their way of life forever, the Taino (Hispaniola’s Indigenous people), enjoyed a rich cultural life based on communal farming, fishing and feasting. They also had a unique way of grilling food on a platform raised over a wood fire that allowed the food to pick up a lot of smoky flavours that they called ‘barabicu’.

In 1492 Spanish Conquistadors ‘discovered’ and quickly occupied Hispaniola. Their first settlement on the island, named Santo Domingo, was the first place in all the Americas (North and South) to be colonised by Europeans. Less than 20 years later, Santo Domingo also became the first place in the Americas that European slave ships docked, opening the door to the infamous trans-Atlantic slave trade and making Santo Domingo the heart of Europe’s ‘New World’.

Santo Domingo lives on today as the oldest European city in the Americas. It is also the capital of the Dominican Republic. The modern island of Hispaniola is divided into two independent Caribbean countries with the Spanish-speaking Dominican Republic holding the eastern two thirds of the island and the western French/Creole speaking Republic of Haiti occupying the remainder.

Indigenous food traditions are often overlooked or erased by colonisation, but the Taino ‘barabicu’ cooking method survived and was transformed into a thousand BBQ variations across the World thanks to Spanish sailors who shared the news. It is a bedrock of the cuisine of the Dominican Republic that has been weaving Indigenous Taino cooking techniques with deep African roots and a Spanish twist for over 500 years. It shares culinary similarities with other Latin American countries, especially near neighbours Cuba and Puerto Rico. And yet, Dominican cuisine can be differentiated from the rest of the West Indies/Caribbean Island/Latin American cuisine by its subtleness and use of milder spicing founded on onions, garlic, cilantro and oregano.

our

DOMINICAN REPUBLIC

menu included

RUM-SOAKED BARBECUE CHICKEN

and

PIDGEON PEA RICE

served with

Fresh Avocado

RUM-SOAKED BARBECUE CHICKEN

This recipe echoes the culinary traditions of the Taino, the pre-colonial Indigenous Dominican people, who are recognised as the first people to use the cooking technique we now call BBQ.

Ingredients:

· 1.5 kg boneless chicken thighs

· Salt and Pepper to taste

· 1 tsp onion powder

· 3 tsp garlic powder or minced garlic

· 1 tsp paprika (or chilli powder to taste if you like it hot)

· 1 tsp ground coriander

· 1/2 cup Caribbean spiced rum- we used Sailor Jerry’s (see Tip at bottom)

· juice of 4 large limes

· 1/4cup Worcestershire Sauce

· 1 tbs molasses

· 150 ml or more of vegetable oil for frying

· 1/2 a ripe Avocado per person sliced

· Green salad for the sides

Method:

1. Put the chicken in a glass dish and add salt and pepper to taste

2. Mix the onion powder, garlic powder, paprika and ground coriander together and rub the spice mix over and into the chicken

3. Now pour the spiced rum, lime juice, Worcestershire sauce and molasses over the chicken and mix well making sure the chicken is evenly coated

4. Cover the dish and place in the refrigerator to marinate for 2-4 hours, taking time to stir the dish occasionally to ensure even flavour distribution

5. Once chicken is marinated prepare the BBQ

6. Heat the BBQ grill to medium and add some salt and oil

7. Take chicken out of the marinade and brown on all sides about 5 mins

NOTE: From this point the chicken needs to be covered. You may have a BBQ with a hood or you can simply use a large baking tray to cover the chicken

8. Cover chicken with a lid and cook for 30 minutes or so till cooked, turning often and adding the remaining basting liquid about half way though

9. Once chicken is cooked turn off the grill and let it sit under the cover keeping warm until you are ready to serve

10. Serve with sliced fresh avocado and a green salad

Tips on Spiced Rum:

Ø Dominican Spiced Rum has a deep amber colour. Made, fermented and aged in oak barrels it has an exotic caramel flavour with notes of aromatic spices such as vanilla, nutmeg, cinnamon and clove

Ø Sailor Jerry’s Spiced Rum is distilled on the Caribbean Virgin Islands (a near neighbour to the Dominican Republic) and shares similar flavours.

Ø If you can’t buy Caribbean spiced rum a good substitute would be to mix together half a cup of any brown/dark/aged rum, 2 pinches of nutmeg powder (or grated nutmeg), 2 pinch ground cinnamon (or some pieces of cinnamon bark), 3 whole cloves, and half a split vanilla bean (or 2 drops vanilla essence), and add this mix to the marinade

Note on the importance of Avocado in Dominican Republic Cuisine:

According to Dominican food writer Ilana Benady, “Avocados are a simple but cherished part of everyday meals in the Dominican Republic…Dominicans don’t usually see the need to dress up an avocado; some sliced avocado on the side [of a dish] is always welcomed with enthusiasm and its popularity is indisputable” https://www.dominicancooking.com/dominican-avocado-guide

PIDGEON PEA RICE

Ingredients:

· 2 cup long grain rice (Basmati or similar) – no need to wash

· 1 tbs olive oil

· 1 small red onion, peeled and finely diced

· 3 tbs crushed garlic

· 1 tbs fresh chopped cilantro/coriander or parsley

· 1 tbs fresh chopped oregano

· 1 cup fresh shelled green Pidgeon Peas (or see notes for alternatives)

· 1 tbs tomato paste

· 1tsp salt

· 2 cups chicken stock (or 2 chicken stock cubes dissolved in 2 cups water)

· 2 cups coconut milk (fresh or tinned)

NOTE on Fresh Pidgeon Peas and replacements:

Ø I am lucky to have a Pidgeon Pea tree in the garden at my workplace, because these beauties are not widely available in supermarkets.

Ø If you can find fresh Pidgeon Peas it is good to know that it does take time to open the pods, but like shelling any peas, it’s a labour of love with family

Ø Closest replacement of Fresh Pidgeon peas for this recipe is 1 cup tinned Edamame beans (which are baby soy beans), or 1 cup cooked mung beans.

Ø The recipe method is written as if you are using fresh green Pidgeon Peas. If you are using cooked mung or edamame beans flip recipe steps 5 and 8 around, so rice goes in at step 5 and cooked beans go in at step 8

Method:

1. Heat oil to medium heat in a middle size pot/saucepan (that has a tight-fitting lid that will be used later)

2. Add onions to the oil and sauté on medium heat stirring often with a wooden spoon until onions are translucent but not brown about 5 mins

3. Stir in the garlic and cook for a few minutes

4. Add in the tomato paste and fresh herbs and cook a few mins stirring often

5. Add fresh Pidgeon Peas and stir in to coat in oil, paste and herbs

6. Now stir in the coconut milk, stock and salt and bring to the boil

7. Turn the heat back to brisk simmer and cook for 1 minute stirring often with the wooden spoon to stop anything sticking to the bottom of the pot

8. Finally stir in the rice and give the pot a very good stir again scrapping the bottom of the pot with the wooden spoon to ensure nothing is sticking

then pop the pot lid on and turn the heat back to low (2/10)

TIP: from this point don’t take the lid off the pot until ready to serve the rice

9. Let the covered pot simmer for 10 minutes then turn the heat off and let the covered pot steam on the cooling element for a further 10 minutes

10. Now just let your rice sit warm in the covered pot until ready to serve

11. When ready to serve take the lid off and gently fluff rice with a fork

These are Q-ZINE original recipes informed by multiple sources including but not limited to:

https://www.goya.com/en/recipes/rice-with-pigeon-peas-and-coconut

https://www.dominicancooking.com/shrimp-coconut-sauce-camarones-coco

https://www.dominicancooking.com/ensalada-verde-dominican-salad

https://www.dominicancooking.com/ensalada-aguacate-avocado-salad

http://gourmetpedia.net/recipes/chicken-with-rum-dominican-style/

https://www.allrecipes.com/recipe/158204/fried-chicken-chunks-chicharrones-de-pollo-dominican/

Grenada: Curry Goat with Coconut Saffron Rice

2024-09-28T19:38:00.004+10:00

Grenada is a lush, tropical island nation in the Caribbean. Part of the famed West Indies island group, Grenada was historically nicknamed the ‘Island of Spice’ due its bountiful production of nutmeg and other valuable culinary spices. In fact, Grenadian culture is so strongly linked to nutmeg that a symbol of the spice appears on their flag of independence.

But it wasn’t always that way. Nutmeg is an Indonesian spice that was unknown to the Indigenous Amerindian people who lived, fished and farmed communally on Grenada for over 1000 years before European colonisers arrived in the 17th century with new spices and enslaved African People to forcibly establish a plantation economy. For the next hundred years or so France and England fought over who ‘owned’ the rights to Grenada’s plantations and wealth, and between them they transported many more Africa slaves to Grenada. When slavery was finally abolished in Grenada in 1838 the plantations faced such a critical labour shortage that the British brought in indentured farm-workers from India to fill the gap.

Grenada finally gained independence in 1974 and by then there was significant cross-cultural interweaving between surviving First Nation Amerindian peoples, Grenadians who identified as descendants of African slaves or Indian immigrants and Europeans who fell in love with the islands and stayed. That marriage of cultures and the embracing of spices from afar led to Grenada developing a Caribbean cuisine and culture all of its own. Centred on key spices such as nutmeg, cinnamon, ginger, clove and bay leaf, Grenadian cuisine lovingly brings African, French and Indian cooking influences together with Amerindian food culture echoes. The result is a coconut-kissed cuisine that carries Grenada’s story of freedom.

our

GRENADIAN

Menu included

CURRY GOAT

and

COCONUT SAFFRON RICE

served with

Mango Chutney & Roti

CURRY GOAT

Ingredients:

· 1.2 kg goat or lamb meat, cut in large cubes about 2.5cm (leg meat cut off the bone works well for this recipe but you can use any cut you can source)

· Juice 1 fresh lime

· 3 tbs fresh grated ginger

· 4 tbs brown sugar

· 1 tsp salt for marinade (plus one more for the cooking)

· 3 tbs butter

· 4 tbs coconut oil or replace with other vegetable oil

· 2 scotch bonnet/habanero chilli, deseeded and minced (or replace with cayenne pdr to taste or for reduced heat use smoked paprika pdr)

· 5 large garlic cloves, crushed

· 2 large onions, peeled, halved and sliced longways

· Ground fresh black pepper to taste

· 4 tbs mild curry powder

· 1/8 tsp ground nutmeg

· 8 cloves

· 8 cardamom pods

· 1 tbs turmeric pdr

· 2 tsp cumin seeds, ground

· 3 sprigs fresh thyme (or 3 tsp dried thyme)

· 3 Bay Leaves

· 4 tbs tomato puree (or 1 x 400gm tin of whole peeled tomatoes, crushed)

· 1 cup coconut cream

· 300 ml water if needed

· Roti bread, enough for the amount of guests

· Mango Chutney to serve on the side (can be replaced with lime pickle)

· Extra resource – culinary twine

Method:

1. Marinate the diced goat/lamb in lime juice, the crushed ginger and 1 tsp salt for 2-6 hours in the fridge stirring occasionally

2. Use culinary twine to tie the herbs - thyme and bay leaves - together and leave a long enough string to tie to the pot handle for easy extraction later

3. Heat oil and butter in a large heavy-based pot to medium, add the onions and sauté until beginning to be translucent but not brown, stirring often with a wooden spoon (about 5 minutes)

4. Now add the brown sugar and using the spoon mix the onions and sugar and cook for about 5 minutes until beginning to caramelise

5. Add the garlic, curry powder, chilli and all the other spices and sauté briefly to release the fragrance from the spices stirring with the spoon

6. Now add the goat/lamb and sauté in the spicy caramelised onions stirring constantly with the wooden spoon until the meat is browned on all sides

7. Stir in the tomato puree (or replacement) followed by the coconut cream and bring the pot to the boil stirring often

8. Once the pot is boiling stir in the extra teaspoon of salt and fresh cracked pepper to taste, pop the thyme and bay leaf parcel into the mix (tying the parcel string off on the pot handle) and turn the heat back to a low simmer

9. Simmer the uncovered pot on low for 3 hours, stirring occasionally and using a wooden spoon to scrap the bottom of the pot to gather concentrated flavours off the bottom of the pot and prevent the sauce sticking/burning. Along the way add water if needed to keep the sauce from drying out

10. When meat is tender adjust seasoning with extra salt/pepper if needed

11. Before serving, dry toast the roti in a frypan

12. Serve with the Mango Chutney or lime pickle on the side

COCONUT SAFFRON RICE

This dish is actually made with turmeric not saffron, but turmeric is called saffron in Grenada so our recipe title is respecting this culinary nuance.

Ingredients:

· 2 cups basmati rice, washed

· 2 cups coconut milk

· 2 cups water

· 1 tbs coconut oil

· 1 medium size onion, peeled and diced finely

· ¼ tsp crushed fresh ginger

· 4 cloves garlic, peeled and crushed

· 2 tsp turmeric pdr

· 1 shallot/spring onion/bunch chives chopped finely

· 5-6 cloves

· pinch coriander seed powder

· ½ tsp salt

· ¼ tsp cayenne pdr or crushed black pepper

· 1/8 tsp ground allspice

· 2 bay leaves – fresh or dried

· 6 cm sprig fresh rosemary

· 3 x 4 cm sprigs fresh thyme

· Extra item: cooking twine

Method:

1. begin by tying the bay leaves, fresh rosemary and thyme together with cooking twine and leaving a long string to tie to the pot handle for easy extraction of the herbs after the rice is cooked

2. Now heat the coconut oil in a medium size pot (that has a tight fitting lid which will be needed later) and gently glaze the onion in the oil stirring often with a wooden spoon until transparent but not brown (about 5 mins)

3. Keeping the heat low/medium stir in the garlic, ginger and turmeric pdr with the wooden spoon and sauté for a couple of minutes without browning

4. Stir in the chopped shallots, cloves, coriander seed powder, salt, pepper and allspice them sauté a little bit

5. Next add in the washed basmati rice and mix well until the rice is coated with the turmeric mixture

6. Add in the coconut milk and water, turn up the heat and bring the rice to the boil stirring often with the wooden spoon and scraping the bottom of the pot to make sure sauce is mixed in and the rice doesn’t stick

7. Once the rice is boiling add the fresh herb bundle, tie the end of the string to the pot handle, then pop the pot lid on and turn the heat back to low (from this point don’t take the lid off until you are ready to serve the dish)

8. Cook on low for 10 minutes then switch the heat off and let the covered pot rest on the cooling element for 10 minutes

9. When ready to serve pull the fresh herb bundle out and discard it, then fluff the rice with a fork

These are all Q-ZINE original recipes informed by conversations with people from the Caribbean and multiple web sources including but not limited to:

https://www.carnival.com/awaywego/travel/caribbean/top-13-things-to-eat-in-grenada

https://www.grenadaexplorer.com/Island_Guide/GrenadaBlog/grenada-food-recipes.html

https://www.fieryfoodscentral.com/recipe/grenadian-style-curried-goat/

https://spiceislandcooking.com/index.php/2021/07/24/tumeric-rice/

https://thenutmegspot.com/2017/11/28/grenadian-green-seasoning-recipe/

https://spiceislandcooking.com/index.php/2021/08/07/green-fig-aka-green-banana-salad/

https://jiriecaribbean.com/oil-down-national-dish-of-grenada/

https://www.nationalgeographic.co.uk/travel/2018/10/how-make-it-brian-benjamins-curried-goat-recipe