Welcome To A World of International Food Recipes

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Glad you dropped in!

If you are a fan of ethnic food adventures, and international food recipes, you’ll be glad you found this site. Please navigate through the pages, you can find some awesome recipes, shop for hard to get ethnic spices and entree ingredients, as well as cookware and cutlery from around the world—including specialty cooking implements unique to certain cultures.

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Salvadoran Crabs in Pepita Sauce

Salvadoran Crabs in Pepita Sauce

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Salvadoran Crabs in Pepita Sauce is a national favorite dish in that country. It is also one of the more popular dishes among tourists who visit the country. Pepitos translates in English to “pumpkin seeds” – and it is the pumpkin seed sauce flavor that really distinguishes Salvadoran Crabs in Pepita Sauce as a remarkably tasty and unique culinary experience.

Salvadoran Crabs in Pepita Sauce

(Photo Attributed to Author: M Toegiono from Tokyo, Japan)

Salvadoran Crabs in Pepita Sauce Recipe-

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Avocado Salad Ghanaian Style

Avocado Salad Ghanaian Style

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There are many avocado salads, but this avocado salad Ghanaian style, a special dish my Ghanaian wife makes for me, is elegant and superb. The spicy groundnut dressing really sets it apart from the competition.

Avocado Salad Ghanaian Style

(Photo Attributed to Author: Lablascovegmenu from London)

Avocado Salad Ghanaian Style with Spicy Groundnut Dressing Recipe-

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Australian Braised Kangaroo Loin

Australian Braised Kangaroo Loin

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Australian Braised Kangaroo Loin can be served with any assortment of veggies and meats. You can also substitute lamb, but if you want true, authentic Australian Braised Kangaroo Loin, then … of course you should use Kangaroo meat.

Australian Braised Kangaroo Loin

(Photo Attributed to Author: Phillip Capper from Wellington, New Zealand)

Australian Braised Kangaroo Loin Recipe-

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Salvadoran Pescado empanizado con avena

Salvadoran Pescado Empanizado con Avena

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Salvadoran Pescado empanizado con avena is a very popular dish in El Salvador. Seasoned, breaded, fried fish fillets, cooked juicy tender inside and delightfully crunchy outside. This particular version of Salvadoran Pescado empanizado con avena is my favorite, calling for oats mixed into the breading. Es muy fantastico!

Salvadoran Pescado empanizado con avena

(Photo Attributed to Author: Superbass)

Salvadoran Pescado Empanizado con Avena Recipe-

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6 Weird Edible Mushrooms: Indigo Milkcap

6 Weird Edible Mushrooms

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One of my favorite ingredients in ethnic food recipes is mushrooms, hence today’s 6 Weird Edible Mushrooms post.

I love mushrooms. Morels, Shitakes, White Buttons, and lots more. Especially prevalent in Asian cooking, edible fungi is to me a kind of weird yet delightful food. So I decided to do some research and see what else is out there in the world of mushrooms that I haven’t yet tried. This led me to today’s post on:

6 Weird Edible Mushrooms


Here they are, in no particular order of significance:

6 Weird Edible Mushrooms

Brain Mushroom

Often called the “False Morel”, and with the scientific name, Gyromitra Esculenta, this strange looking fungus is considered a delicacy in the Great Lakes region of the USA, as well as Scandinavia and Eastern Europe. It gets its name from the cap which definitely does resemble a brain.

And, while it is edible, it can only be eaten after being cooked well. Eaten raw it can actually kill you. There are some markets that sell Brain Mushrooms, but they are required by law to stamp warning labels on the packages.

If you are an avid mushroom hunter like me, you love foraging through the woods for your favorite fungus to dine on. But if you are hunting for real Morels (my personal absolute favorite!), exercise caution. Real Morels are a truly delicious and exceptional delicacy. But mistaking one of these brainy mushrooms for the real thing could be fatal, if not recognized for what it really is and properly cooked. Me? I think I’ll just stick with real Morels.


Indigo Milkcap

Indigo Milkcap

And Number 2 is …

Beautiful, isn’t it? It’s called the “Indigo Milkcap”. The scientific name is Lactarius Indigo. It can be found in Central America, East Asia, and also in the deciduous and coniferous forests of Eastern North America. When an Indigo Milkcap is broken open or sliced, a milky latex substance seeps out.

I’ve never seen this mushroom live, so I haven’t been able to break or cut one. But have read that the oozing milk is a deep, beautiful aquatic blue. In spite of its rather poisonous appearance, Indigo Milkcap is proven to be quite edible and rather tasty. It is rare to find, but some markets actually carry it.

Next up, on the list of 6 Weird Edible Mushrooms, is a particularly amazing one in appearance-

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Panamanian Perry Bay Stew

Panamanian Perry Bay Stew

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Perry Bay Stew is a very hearty and rich fish stew, one of Panama’s favorite “comfort foods”. It can be prepared many ways, but this version of Panamanian Perry Bay Stew is my favorite. The inclusion of corned beef adds a spectacular flavor combination.

Panamanian Perry Bay Stew

(Photo Attributed to Author: Joe Loong)

Panamanian Perry Bay Stew Recipe-

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Kenyan Sukuma Wiki

Kenyan Sukuma Wiki

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Kenyan Sukuma Wiki is a superb Kenyan cuisine way of cooking greens. It can be made with or without meat. Either way, the special African seasonings and manner in which it is prepared is super tasty. Goes great with any Kenyan Nyama Choma (spicy roasted meat) main entree, and any leftover Nyama Choma is excellent to include in your Sukuma Wiki in another meal later, too.

Kenyan Sukuma Wiki

(Photo Attributed to Author: Paresh Jai from Nairobi, Kenya)

Kenyan Sukuma Wiki is traditionally served with chapatis, or, as in the depiction above, a mound of ugali.

Kenyan Sukuma Wiki Recipe-

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Traditional Costa Rican Casado

Traditional Costa Rican Casado

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Traditional Costa Rican Casado is a national dish, an entire meal, and a super satisfying meal at that. It is most certainly a “comfort food” repast, with an assortment of delicious entrees presented on each serving plate.

For hundreds of years in the past, Costa Rican Casado was the meal served to newlyweds at the wedding reception. Legend has it, that the newly married couple needed to get to know which kinds of foods each other liked best. So, all sorts of salads, meats, rice, beans and more were presented on one large serving platter. By the time the meal was finished, the bride and groom had a good idea which foods their mate preferred the most.

There are many variation of this meal, but this particular Traditional Costa Rican Casado is very much in the mainstream, featuring (the always present) rice and beans, as well as pork loin, salad, plantains, cheese, fried onions, and eggs.

Traditional Costa Rican Casado

(Photo Attributed to Author: Richie Diesterheft, from Chicago, IL, USA)

Traditional Costa Rican Casado Recipe-

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Tamales Guatemalan Style

Tamales Guatemalan Style

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Tamales Guatemalan Style is really a very broad category. There are believed to be literally hundreds of types of tamales made in that country. A national favorite meal, for sure. This particular recipe is one of my favorite versions of Tamales Guatemalan Style.

Tamales Guatemalan Style

Black and Red Tamales (Photo Attributed to Author: Luisfi)

Tamales Guatemalan Style Recipe-

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Red Hot Chili Peppers

Red Hot Chili Peppers

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Red hot chili peppers come in all sizes, shapes, and levels of hotness. The pepper’s level of SHU (Scoville Heat Units) is what determines just how hot it is.

Red Hot Chili Peppers

(Photo Attributed to Author httpwww.flickr.comphotoscalliope)

In this article we will list the Top 5 Hottest Red Chili Peppers, and what their characteristics are. Starting with the least hot of the very hottest, up to the most savagely torrid pepper on the planet.


The 5th Hottest of the Red Hot Chili Peppers is-

The Trinidad Butch T Scorpion

Trinidad Butch T Scorpion

Up until 2011, this torrid pepper was the record holder for hottest pepper in the world, according to the  Guiness Book of World Records. It is from Australia, where it was bred by Mr. Butch Taylor. It has now dropped down to 5th hottest, but believe me, it still has to be a scorching hot chili. This one I have not tried yet, but cooks’ reviews say that it is also loaded with a distinctive and pleasant flavor.

Get some of these peppers here.


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