Welcome To A World of International Food Recipes

Print Friendly

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.

Continue reading

All World Healthiest Street Foods

Print Friendly

This subject, the best all world healthiest street foods, is one of great interest to me, and many people. Especially those of us who love ethnic foods of all kinds. Often the best ethnic foods are sold right on the street by vendors whipping up some wonderful taste treats to enjoy while walking through the marketplace.

But which kinds of street foods are the healthiest for you? I did a bit of research on the topic, and found out some rather interesting facts. So let’s get right into it, and which ethnic groups on the planet have …

The Best All World Healthiest Street Foods

all world healthiest street foods

(Photo Attributed to Author: Takeaway)

Continue reading

Unusual Edible Healthy Eggs

Unusual Edible Healthy Eggs

Print Friendly

Many ethnic cuisines, especially in the Western countries, include eggs – by far the most common are chicken eggs. However, there are lots of other, unusual edible healthy eggs that are found in the cuisines of many cultures as well.

Before we get into these other, unusual edible healthy eggsunusual edible healthy eggs, let’s get something cleared up about “regular” chicken eggs that so many people know and love to eat. The common belief is that brown chicken eggs are healthier food than their white egg counterparts.

NOT!

Brown eggs are eggs that have been laid by brown or red chickens. White eggs come from white chickens. And the color of the shell is the only difference between the two – their nutritional value is absolutely the same and equal.

Now, when it comes to which chicken eggs are the healthiest for you, there is a significant difference between commercially farmed eggs and eggs produced by free-range, organically grown chickens.

Organic eggs contain substantially higher levels of Vitamins A and E, Omega 3, and beta carotene than commercially produced eggs. Organic eggs thus are not only much more nutritious, they are also tastier. Try a comparison and see for yourself. Additionally, organic eggs have lower levels of saturated fat and cholesterol, making them the far wiser choice for health-conscious people.

But enough about “regular” chicken eggs. Let’s now get into the main content of this post, and delve into this list of:

Unusual Edible Healthy Eggs

Continue reading

Gourmet Open Fire Cooking

Gourmet Open Fire Cooking

Print Friendly

Ever since being a boy, I have loved camping. Real camping – the rustic kind, sleeping in tents, fishing and foraging for food, and cooking meals over an open campfire. I was taught, early on, how to do gourmet open fire cooking.

Gourmet Open Fire Cooking

Photo Attributed to Author: محمد بوعلام عصامي

I cringe when I see other campers preparing their “meals” – which most often are hot dogs, or marshmallows, or maybe, for the more “advanced” campers … even a grilled hamburger! winking_smiley

As far as “side dishes” typically go, they are munching on potato chips or Doritos, and perhaps some store-bought deli items.

Not me. Nothing against hot dogs and hamburgers, I love ’em and will sometimes cook and eat them.

SmoreI also do love a good open fire-roasted S’more as much as anybody. But when I go camping, whoever is with me is going to eat very good. I’m talking about real …

Gourmet Open Fire Cooking!

Continue reading

Steak and Eggs Breakfast American Style

Print Friendly

Grilled Steak and Eggs is perfect for a non-working day, like weekends or holidays. Americans love to grille, and starting off a new day with a hearty grilled steak and eggs breakfast is just about as good as it gets when living in any American Dream.

Grilled Steak and Eggs

(Photo Attributed to Author: Alpha from Melbourne, Australia)

Steak and Eggs Breakfast American Style Recipe-

Continue reading

Dominican Cassava Root Pasties Recipe

Print Friendly

Cassava Root Pasties (“Empanaditas de Catibias” in Spanish) is the Dominican Republic’s version of the globally popular meat pie. The cassava root (also called yucca) pastry makes it uniquely Dominican. Together with the ground beef with veggies and spices, Cassava Root Pasties is a remarkable culinary treat.

Cassava Root Pasties

(Photo Attributed to Author: David Johnson [1])

Cassava Root Pasties Recipe-

Continue reading

Authentic Boerenkool Stamppot Recipe

Print Friendly

Authentic Boerenkool Stamppot is as traditional to Dutch cuisine as it gets. Rich, sumptuous and filling, a hot plate of this dish is comfort food at its best. There are several variations, depending on the cook’s personal tastes. However, this recipe is how to make a truly traditional, and authentic Boerenkool Stamppot.

Authentic Boerenkool Stamppot

(Ohoto Attributed to Author: M. Minderhoud)

Authentic Boerenkool Stamppot Recipe-

Continue reading

Authentic Boston Baked Beans Recipe

Print Friendly

A year-round American favorite, but especially beloved in the North during the cold winter months, is this Authentic Boston Baked Beans dish. These rich, spicy beans make a great side dish for a warm weather smoky barbecue, and they’re also excellent “comfort food” in colder weather.

Authentic Boston Baked Beans

(Photo Attributed to Author: Victorgrigas)

Most commonly used are Navy Beans, but the creamy heirloom beans are often used in New England, as well as others, like yellow-eyed beans and maroon-eyed soldier beans. You may need to cook those alternative beans longer. Whichever beans you use, if you follow this recipe to the letter, you will be treated to real, authentic Boston Baked Beans.

Authentic Boston Baked Beans Recipe-

Continue reading

Spanish cheese stuffed caperberries

Print Friendly

Cheese Stuffed Caperberries (Queso Relleno de Alcaparrones) is a national favorite snack or side dish of the Spanish. In Spain, often a lunch meal is composed of several “tapas” – fun and tasty finger foods. This one, cheese stuffed caperberries, is a snap to prepare. The flavor is outstanding, compared to the small effort it takes to prepare.

cheese stuffed caperberries

Caperberries (Photo Attributed to Author: Xufanc)

Cheese Stuffed Caperberries Recipe-

Continue reading

Italian-American Shrimp Scampi Supreme!

Print Friendly

Shrimp Scampi Supreme is a classic example of Italian immigrant influence on American cuisine. “Scampi” are actually lobster-like crustaceans, but much smaller – about the size of a jumbo prawn (shrimp). They have pale pink shells, also like the larger lobsters. When Italian cooks immigrated to America, true scampi were hard to come by. So, they started using jumbo prawns with exceptionally satisfying results. They continued to call the dish “scampi”, but added “shrimp” to the name. Hence, “Shrimp Scampi” came into existence, a truly original American dish. There are many versions of it, but this one is my favorite, thus the name: Shrimp Scampi Supreme!

Shrimp Scampi Supreme

One of the more traditional methods of preparing scampi in Italy is to sauté them in white wine, olive oil, chopped onion and minced garlic. This American Shrimp Scampi Supreme recipe follows that much of the tradition, but adds a couple herbs: parsley and tarragon.

Italian-American Shrimp Scampi Supreme Recipe-

Continue reading

Andorran Escudella

Escudella Traditional Andorran Style

Print Friendly

Andorran Escudella is a national favorite in this small country. Escudella originated among the
Catalan people, and some historians claim it to be the first referenced soup in Europe. Andorrans adopted the basic stew recipe and modified it more to their favorite tastes and ingredients. For as long as modern day natives can remember, Andorran escudella has been a revered “special occasion” dish, traditionally served on Christmas.

Andorran Escudella

(Photo Attributed to Author: Tamorlan)

Very rich, filling and fatty, it features several different meats and animal parts. Some variations include meatballs. Always, however, it is spiced with parsley and garlic – lots of garlic. Andorran escudella also contains plenty of vegetables, which may vary depending on the season. Cabbage, carrots, celery, parsnips and potatoes are common ingredients. It can be served as a soup, or boiled down to more of a stew consistency. Sometimes Andorran escudella is served ladled over a bed of rice in a deep bowl. This recipe calls for rice – and pasta – as inclusive ingredients.

Authentic Andorran Escudella Recipe-

Continue reading

Ghanaian Chicken Groundnut Soup

Print Friendly

Many West African countries have peanut soup recipes in their traditional cuisines. They call the peanut a “groundnut” because it is a “nut” that grows in the ground. This Ghanaian Chicken Groundnut Soup recipe is a national favorite in my wife’s native country of Ghana. And trust me, it is delicious and comforting.

Ghanaian Chicken Groundnut Soup (Photo Attributed to Author: Londonsista)

Ghanaian Chicken Groundnut Soup Recipe-

Continue reading

Colombian Ajiaco Bogotano Supreme

Print Friendly

Colombian Ajiaco Bogotano is a national dish, a hearty and creamy chicken stew. Properly prepared, using the unique Colombian “guascas” herb, it is, in my opinion “Colombian Ajiaco Bogotano Supreme!”

Colombian Ajiaco Bogotano

(Photo Attributed to Author: Mauricio Giraldo from Bogotá, Colombia)

Colombian Ajiaco Bogotano Supreme Recipe-

Continue reading

Stuffed Steamed Bell Peppers Supreme

Print Friendly

Stuffed Steamed Bell Peppers Supreme is one of my own recipes. There are many stuffed bell pepper recipes in American cuisine, of course. Usually the peppers are baked. I find, however, that steamed stuffed bell peppers produces a texture in the bell peppers’ meat that is more desirable – still a little firm and chewy, and sweeter than when baked.

Stuffed Steamed Bell Peppers makes for a whole, balanced meal, as you will see in the ingredients. Still, they can just as well be served as one course in a multi-course meal. They go great with chicken dishes, fried rice, salads and soups or stews as well.

Stuffed Steamed Bell PeppersStuffed Steamed Bell Peppers

I prefer using red bell peppers, as they are, to me, the most colorful and attractive in the presentation. They are also the sweetest of the sweet bell peppers.

You can use green, yellow, or orange bell peppers also. Just keep in mind that the amount of sweetness in a bell pepper graduates upward in order of its color: Green is the least sweet, and the level of sugars in the pepper’s flesh increases in order through yellow, then orange, and then red. So choose your peppers accordingly. Stuffed Steamed Bell Peppers will taste great whatever color your peppers are.

NOTE: When selecting the peppers you want to cook, inspect the bottoms. You want peppers that have level bottoms, with the nodes in proportion to each other so that the pepper will stand upright and not tilt over during the steaming. You can use peppers that are just a little uneven on the bottoms, but if so, carefully slice away the longer node bottom to make it level with the others. Do not cut through the flesh enough to create a hole into the interior cavity, though.

Stuffed Steamed Bell Peppers Supreme Recipe-

Continue reading