Today we will be sampling some international cuisine.  Here are the recipes...

Gallo Pinto (Red Rooster) - Nicaragua

(The original meat free chicken!!)

1 onion, chopped

2 cloves garlic, crushed

3 cups white rice (boiled)

2 cups black beans (cooked)

1 tsp cumin

1 tsp coriander

½ tsp ginger

Spring onions to garnish (optional)

Salt and pepper

Fry the onions and garlic until soft, add the spices and cook for a few minutes to infuse.  Stir in the cooked rice and beans and mix well.  Service hot or cold.  Garnish with spring onions, if desired.

Sukuma Wiki (Stretch the Week) – Uganda

1 bunch kale, chopped

2 tomatoes, chopped

1 onion, chopped

1 tsp cumin

½ tsp coriander

½ tsp turmeric

1 ½ tsp salt

1 cup water

2 tbsp lemon juice

Fry onions and tomatoes until soft, add the spices, vegatables and liquid, stir well to mix.  Cook over a medium heat for around 20 mins until the kale is cooked to your liking.  Serve hot with chapattis or other flat bread, or as a side dish.  Can also be served cold.

Dahl Bhat – Nepal

1 cup lentils (soaked if necessary)

1 onion, chopped

3 cloves garlic, crushed

Large tin of canned tomatoes, chopped

Zest and juice of one lime

1 red chilli chopped finely

1 tsp cumin

1 tsp coriander

1 tsp turmeric

Ground pepper to taste

Fry the inions and garlic until soft and add the spices to infuse.  Add the remaining ingredients and cook for around 20 minutes or until the lentils are soft.  Best served hot with boiled white rice; can also be eaten as a side dish or cold

Khir – Nepal

1 cup pudding rice

2 cups milk (full fat is best)

1 tbsp ghee or melted butter (not hot)

½ cup sugar

Cardamom pods or 1 tbsp ground cardamom

Cashew nuts

Raisins

Grated fresh nutmeg (or ground) if desired

Boil the milk with the sugar.

Coat the rice in melted butter

Add the milk and cardmom to the milk and boil until cooked (around  20 – 25 mins depending how soft you like the rice)

Stir in the nuts and fruit, and add nutmeg

Serve hot or cold – yummy!

 Don't eat the cardamom pods!