First stop: Ireland – Colcannon
If someone tells you they don’t like potatoes, run, run far away. This hearty dish born in the Emerald isles might sound simple, but it tastes fantastic!
Second stop: Marocco – Cranberry and lamb Moroccan tagine
Sweet, savoury, and exotic, just like the country it originates from, this meal is an international favorite. There is no doubt this dish will be a hit in any season!
1 lb stewing lamb meat or shoulder of lamb
1 large onion, diced
4 garlic cloves, minced
1 tbsp ginger, freshly grated
½ cup tinned and diced
1 cup chickpeas
1/2 cup dried cranberries
1/4 cup pitted dates, chopped up
3 cups beef stock/vegetable stock
A pinch of saffron
1 cinnamon stick
1-2 whole dried chilies
1 tsp lemon zest
½ tbsp salt
1 tsp black pepper
1 tbsp liquid honey
1 tbsp olive oil
1 bunch of fresh coriander, chopped
- Season the lamb with cracked salt and black pepper. Brown the meat in the bottom of a tagine pot. Ensure each side of the meat is adequately browned. Set the meat aside. In the same pot, cook the ginger, spice blend, onions, and garlic; allow the onions to cook until soft.
- Add the meat, tomatoes, chickpeas, dates, and cranberries to the spice and onion blend. Pour the stock in, add the saffron, cinnamon, dried chilli, and lemon zest. Add salt to taste. Bring to a boil and place the lid of the tagine on top.
- Place the tagine in the oven and cook at 350F for 1 hour and 30 minutes. The lamb should be tender and succulent. Drizzle with honey and sprinkle chopped coriander leaves on top.
- Serve the tagine on a bed of minty couscous with chopped pistachios and hummus!
To serve: Couscous with mint leaves and hummus, chopped pistachios
Tip: If you don’t have couscous, serve on a bed of white jasmine rice cooked with saffron and mint.
When choosing a tagine pot, opt for one that can be used on the stovetop and in the oven to ensure maximum flavour, such as the one at Uno Casa.
Third stop: Brazil – Brazilian cheese bread – Pao de queijo
This cheesy bread recipe is a special treat for gluten intolerant and would like to indulge in this bread ball delight.
1/2 cup of olive oil
1/3 cup of water
1/3 cup of soy milk
1 tsp kosher salt
2 cups of tapioca flour
2 tsp garlic, minced
2/3 cup of grated cheese
2 eggs, beaten
- Preheat your oven to 350F.
- In a mixing bowl, combine the salt, water, oil, and milk. Pour the mixture into a saucepan and heat over high heat. Bring to a boil and remove once boiling. Stir in the tapioca flour and garlic, combine until the mixture is smooth.
- Allow to rest for 10-15 minutes. Fold the cheese and egg into the dough until well combined. Drop rounds of dough into a muffin tin.
- Bake the pao in a preheated oven for approximately 20 minutes until golden brown
Tip: The dough will resemble cottage cheese when it is ready to be baked.
Fourth stop: Kenya – African Peanut stew
Hearty, wholesome food that hugs you when you need it, this uniquely African stew is an experience you will never forget. It will transport you to safaris and the land of leopard print.
1 tbsp olive oil
4 garlic cloves, minced
1cm finger of ginger freshly peeled and grated
1 lb sweet potato, diced into 1/2 inch cubes
1 medium onion, diced
1 tsp cumin
1/4 crushed red chilli flakes
1 can tomato paste, 6oz
1/2 cup crunchy peanut butter
6 cups of broth, vegetable
1/2 bunch collard greens
1 can chickpeas, drained
- Sauté the minced garlic with the grated ginger and chopped onions in olive oil. Cook until the onion is soft and translucent. Add the sweet potato cubes, red chilli flakes, chickpeas, and cumin to the pot. Sauté for 5 minutes.
- To the pot, add peanut butter, tomato paste, and broth. Mix until combined. Cover the saucepan with a lid and bring to boil on high heat. Reduce the heat once boiling and simmer for 20 minutes. The sweet potatoes should be soft.
- Use a sharp knife to remove the collared greens’ stems and roughly chop them into 1/2 inch strips. Add the collard greens to the stew once the sweet potatoes are soft. Simmer the stew for 5 minutes to wilt the collard greens.
- Season the stew with cracked kosher salt and pepper to taste.
- Serve on top of a bed of fluffy brown rice, topped with chopped cilantro and chopped nuts.
To serve: cooked brown rice, chopped coriander leaves, 1/3 cup toasted peanuts
International flavour powerhouses
There are barely any countries on earth that do not have a rich culture surrounding food. Many countries considered the powerhouses of flavour, such as Italy, Japan, Thailand, India, and France. Many others have exquisite flavours and are worthy of recognition too!