4 Flavorful Global Recipes to Try This Weekend

INGREDIENTS: 1 1/2 lbs boneless lamb meat (can also substitute for chicken or beef) 12oz chow mein noodles 2 medium carrots, julienned 3-4 stems scallions, thinly sliced 1 cup cabbage, sliced 3 garlic cloves 2 tsp grated ginger 1-2 wiri wiri pepper or 2 red chili peppers, or 1 scotch bonnet sliced Sesame oil and Canola oil on reserve for cooking throughout Low sodium soy sauce on reserve Seasoning for meat 3 tbsp green seasoning 2 tsp mushroom soy sauce 2 tbsp olive oil 1/2 tsp cayenne pepper 1/2 tsp adobo 1/2 tsp black pepper 1/2 tsp garlic powder 1 tsp paprika 1 tsp salt Seasoning for noodles 4 tsp sesame oil Low sodium soy sauce, as needed 1 tsp adobo, more as needed Salt, to taste 1/2 tsp black pepper DIRECTIONS: Slice meat into thin strips, about 2-3in length. Wash meat and pat dry. Season meat with all ingredients listed under “seasoning for meat.” Let meat marinate overnight or a couple of hours. Bring a pot of water to a boil. Add a few dashes salt and oil to water. Cook noodles according to package directions. Strain noodles, rinse with a little cold water then spread in an aluminum foil pan. Drizzle with sesame oil and toss with fork. Add rest of seasonings for noodles and toss to combine. Cover with foil and set aside. On medium heat, add a few tbsp canola oil to saute pan. Add meat and cook until tender, about 25 minutes or more. Add water a little at a time to boil meat. Do not let meat dry down. When meat is tender and still has juices in pan, add to chow mein and toss. Cover with foil then cook vegetables. In another pan, add some sesame oil to pan. Saute garlic, ginger, scallions, and pepper until fragrant. Add carrots and a few dashes soy sauce. Cook a few minutes until slightly tender. Add cabbage and another dash of soy sauce, cook 1 minute. Add veggies to noodles. Mix with fork to combine veggies and noodles. Adjust salt and seasonings to suit your tastes. via Alica’s Pepperpot

INGREDIENTS: 2lbs of chicken breast 2 tablespoons of apple cider vinegar 1 tablespoon of dark mushroom soy sauce 5 cloves of garlic, minced 1 teaspoon of minced ginger 1/2 a teaspoon of chili flakes 1 teaspoon of paprika 1 teaspoon of turmeric 1 cup of plain yoghurt 2 tablespoons of dried rosemary Salt to taste For the dip 1/2 a cup of plain yoghurt A few sprigs of dania 1/2 a teaspoon of whole black pepper 2 tablespoons of fresh lemon juice 1 tablespoon of honey 2 cloves of garlic, minced 1/4 teaspoon of fresh ginger DIRECTIONS: Dice your chicken and place them in a container. Add all the other ingredients and mix them in until combined. Cover and set aside to marinate. In the meantime, work on the dip. In your kinu, add the coriander seeds and dania and crush them into a paste. Add them into a bowl with the plain yoghurt, add the garlic, garlic, lemon and honey. Mix it all in then set aside. Skewer the chicken and grill them until done. Serve. via Kaluhi’s Kitchen

INGREDIENTS: 2 (3-inch) pieces ginger, cut in half lengthwise (no need to peel) 2 onions, peeled 5 pounds beef marrow or knuckle bones 2 pounds beef chuck, cut into 2 pieces 2 scallions, cut into 4-inch lengths ⅓ cup fish sauce 2 ½ ounces rock sugar, or 2½ tablespoons granulated sugar 8 star anise 6 cloves 1 cinnamon stick 1 black cardamom pod (optional) 2 teaspoons fennel seeds 2 teaspoons coriander seeds 1 tablespoon salt 1 pound dried pho noodles ⅓ pound beef sirloin, slightly frozen, then sliced paper-thin against the grain GARNISHES: Sliced chili Thinly sliced onion Chopped scallion Cilantro Mung bean sprouts Thai basil Lime wedges DIRECTIONS: Start by charring your ginger and onions. One at a time, use tongs to hold the ginger and onions (one at a time) over an open flame, or place it directly on an electric burner. Turn until they’re lightly blackened and fragrant about 3 minutes. Rinse away all the blackened skins and set aside. Place the bones and beef chuck in large stockpot and add water to cover. Bring to a boil and boil for 5 minutes. Drain in a colander and thoroughly clean the stockpot. This process will give you a much cleaner broth. Add 5 quarts fresh water back to the stockpot and bring to a boil. Transfer the bones and meat back to the pot, along with the charred/cleaned ginger and onions. Add the scallions, fish sauce and sugar. Reduce the heat to low, and simmer until the beef chuck is tender, about 40 minutes. Skim the surface often to remove any foam and fat. Remove one piece of the chuck and transfer to a bowl of ice water to stop the cooking process. Transfer the beef to a container and refrigerate (you will slice this to serve with your pho later). Leave the other piece of chuck in the pot to flavor the broth. Now toast the spices (star anise, cloves, cinnamon stick, cardamom, fennel seeds, and coriander seeds) in a dry pan over medium low heat for about 3 minutes, until fragrant. Use kitchen string to tie up the spices in a piece of cheesecloth, and add it to the broth. Continue simmering for another 4 hours. Add the salt and continue to simmer, skimming as necessary, until you’re ready to assemble the rest of the dish. Taste broth and adjust seasoning by adding more salt, sugar, and/or fish sauce as needed. To serve, boil the noodles according to package instructions. Add to a bowl. Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil and ladle it into each bowl. The hot broth will cook the beef. Garnish with your toppings, and be sure to squeeze a lot of fresh lime juice over the top. via The Woks of Life

BARRA INGREDIENTS: Flour – 1 lb Sugar – 1/4 tsp Salt – 1 tsp Yeast – 1 tsp Baking powder – 1 tbsp Turmeric powder – 1/2 tsp Water – 1 3/4 – 2 cups Olive Oil – 1 tbsp Oil for frying DIRECTIONS: Mix all dry ingredients. Add water and knead until smooth. Pour oil over the dough. Tightly Cover with foil and let rest for 1 hour. Grease a pan and your hands liberally. Divide dough balls into 1 1/2 inch balls. Heat oil to 350°F. Spread barra as thinly as you can. Fry on both sides for 6-8 seconds. CHANNA INGREDIENTS: Channa – 1 lb soaked overnight Water – 8 cups Baking soda – 2 tsp Olive oil – 2 tbsp Curry powder – 1 tsp Geera powder – 1 tsp Masala powder – 1 tsp Garlic – 4 cloves minced Onion – 1/3 cup finely chopped Chadon beni – 10 leaves finely chopped Scotch bonnet pepper – 2 tsp Salt – 1 tsp or to taste Black pepper – 1/2 tsp DIRECTIONS: Add channa and water to a pot and put to boil. After 30 mins add baking soda. Continue to boil for 30 mins. Set aside. Heat oil over med heat. Mix curry, geera and masala in 1/4 cup of water and add to pot. Then add onion and garlic. Sauté until golden and curry has dried down. 5-6 minutes. Add channa and scotch bonnet, reduce heat to low and let simmer for 15 minutes. Pour enough water to cover channa if needed. After 15 minutes add chadon beni and mash a few channa to thicken sauce. Add salt and black pepper. ​ via Foodie Nation TT