Welcome To A World of International Food Recipes

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Soul Food Brown Sugar Pie Lebanese Meat Pie Recipe Volta Seafood Stew Recipe Swineapple Recipe Char Grilled Kangaroo and Vegetables Mexican Street Tacos Borsch Kievsky Liechtensteiner Fish Stew Maldivian Mince Wraps Tuvalu Coconut Tuna Grilled Gaucho Steak with Chimichurri Nigerian Stir Fried Snails Chinese Steamed Fish Crispy Skinned Steamed Duck Very Veggie Spicy Chili Thai Pad Ped Pla Duk Coquilles Saint Jacques Spanish Paella Mixta Mchuzi Wa Samaki (Curried Fish Swahili Style) Red Velvet Cheesecake Moroccan Bstilla Korean Kimchi Jjigae Filipino Coconut Beef Adobo Cuban Midnight Sandwich South African Bobotie Surinamese Coconut Chicken Curry with Yogurt Colombian Ajiaco Bogotano Ethiopian Doro Tibs Wat Haitian Griot Vatican Tomato Soup Florentine Brazilian Vatapa

If you are a fan of ethnic food adventures, and international food recipes, you’ll be glad you found this site, too. 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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Botswanan Bogobe

Botswanan Bogobe

Botswanan Bogobe – also called “slap-pap” – is a Botswanan national favorite mealtime staple. The word roughly translates to “stiff porridge” and slap-pap is just that – stiff, and rather mild tasting. But it is nevertheless a remarkably tasty accompaniment to main entrees. Bogobe serves as a lighter taste and varying texture to go along with the meats, soups, stews, and vegetable dishes found in Botswana cuisine.

Botswanan Bogobe

Bogobe with Seswaa (Photo Attributed to author: Kalanga)

Its full name is “Bogobe jwa lerotse”, and it has a marvelously subtle flavor provided by the lerotse melon ingredient.
Lerotse melon appears almost identical as the common watermelon, but it has orange flesh, and is not at all sweet. Eaten raw, the taste is reminiscent of cucumber. However, when cooked, it gives the bogobe its unmistakably unique flavor.

Botswanan Bogobe is traditionally often served with a very tasty meat dish called Seswaa.

Botswanan Bogobe Recipe-

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Southern Soul Deep Fried Alligator

Southern Soul Deep Fried Alligator

Southern Soul Deep Fried Alligator is about as American “Soul Food” as you can get. If you’re too squeamish about the idea of eating alligator meat, you can substitute pork or chicken. But for the real ethnic experience, hey – turn the tables on those man-eating amphibians and serve some up on the table.

Southern Soul Deep Fried Alligator

(Photo Attributed to Author: Stephen Witherden)

Southern Soul Deep Fried Alligator Recipe-

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Guatemalan Fiambre

Guatemalan Fiambre Feast

This Guatemalan Fiambre Feast dish is traditionally served just once a year, on November 1st. This is Dia de los Santos (All Saints Day), the first of a two day celebration followed by Dia de los Muertos (Day of the Dead).

Guatemalan Fiambre Feast

(Photo Attributed to Author: Alfiboy)

On Dia de los Muertos, Guatemalans have, for centuries, visited their deceased loved ones at the cemetery. They would bring incense, flowers, and a full plate of Fiambre to leave at the grave.

In modern times, Guatemalan Fiambre is most often shared with family and loved ones at home in more secluded celebrations.  There are many variations on the dish, and families typically have their own version that has been handed down from generation to generation.

This recipe is the “red style” of Guatemalan Fiambre (Fiambre Roja). It gets the red color from the use of beets.

You will want to prepare  your Fiambre least one day before serving, and two days ahead is better to start the preparations. This is because the flavor is enhanced by being marinated in caldillo – a sauce made with vinegar and some other special ingredients. Also, preparing a true Guatemalan Fiambre Feast is a very involved, multiple step process. But don’t worry – you and the small army of people you can feed with it will be extremely pleased with the fruits of your labors!

Guatemalan Fiambre Feast Recipe-

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Senegalese Mafé

Senegalese Mafé

Senegalese Mafé (Meat in Ground Peanuts Stew) is a national favorite dish in Senegal. May African countries make soups and stews using peanuts. They typically call them “ground nuts” because they are “nuts” that grow under ground. Mafé can be made with almost any meat: chicken, beef, lamb, goat, whatever. This Senegalese Mafé recipe calls for beef. It is a marvelous stew, very African, and very delicious!

Senegalese Mafé

(Photo Attributed to Author: Rezwalker)

Senegalese Mafé Recipe-

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Dutch Apple Pie

Dutch Apple Pie Supreme

There is Apple Pie, then there is Dutch Apple Pie, and then there is this Dutch Apple Pie Supreme recipe. Now beloved almost all over the world, especially in Europe and the Americas, Dutch Apple Pie is perhaps one of the most famous desserts to come out of the Netherlands. Rich, sumptuous, and satisfying, and exemplary of the simple, straight-forward style of Dutch cuisine, this Dutch Apple Pie Supreme is a winner wherever it is served.

Dutch Apple Pie Supreme

(Photo Attributed to Author: Takeaway)

Dutch Apple Pie Supreme Recipe-

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Belizean Conch Fritters

Belizean Conch Fritters

Belizean Conch Fritters are easier to make if you have a good quality blender or, better yet, a food processor  If you have either one of those, you can process the conch into a puree with ease. If not, you will need to chop and mince the meat and then pulverize it into a smooth pulp in a mortar and pestle.

Conch Fritters are a very popular dish in Belize, and once you’ve tried them, my bet is they will be on your list of favorites, too.

Belizean Conch Fritters

(Photo Attributed to Author: PETER LUNGILE CHIDOTHE)

Belizean Conch Fritters Recipe-

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Central American Cuisines

Central American Cuisines All New!

We are pleased to announce an entire new region of the world represented here at Ethnic Foods R Us, as we have officially launched  a whole bevy of pages devoted to Central American Cuisines!

Central American Cuisines

(Photo Attributed to Author: Gildemax)

There is some confusion about “Central America” and “Latin America”. They are not the same thing. Central America is a geographical region, whereas Latin America refers to a cultural entity. Latin America refers to countries – many in the same region as Central America – where a Latin-rooted language is spoken. Spanish, French, and Portuguese are prime examples. So, for the sake of clarity, the new pages we have launched are representative of Central American cuisines – not Latin American, per se.

To go directly to the main, central hub page, just click on …

Central American Cuisines

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Japanese Kitchen Knives

Japanese Kitchen Knives

Japanese Kitchen Knives is, I feel a worthy and relevant subject to include as a post here at Ethnic Foods R Us. Obviously, our main focus is on ethnic foods worldwide, and their preparation methods and instructions. Whatever ethnic foods you are going to prepare, however, you will do best with the use of fine cookware and fine cutlery. Japanese kitchen knives, as well as the Japanese Samurai Kitchen Swords are, without a doubt, the best of the best when it comes to fine cutlery.

Japanese Kitchen Knives

(Photo Attributed to Author: Olaf Simons)

Japanese Kitchen Knives are made with three different cutting edge profiles.

As you can see in the graphic image below …

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Paprika Spicy Rabbit

Paprika Spicy Rabbit

This Paprika Spicy Rabbit recipe is taken from our All-American Wild Game Cuisine page. For lots more great wild game dishes, click here.


Lots of Americans, including me, love rabbit. It’s low in fat, nutritious, tasty, and is a great meat ingredient in many recipes. You can often substitute chicken for the meat in recipes that call for rabbit. But if you are a wild game meat lover, you will enjoy the taste of real rabbit. This Paprika Spicy Rabbit recipe is especially flavorful. If you live in northern regions, where winters are cold, try having some in front of the fireplace. Such comfort food, as if sent from heaven!

Paprika Spicy Rabbit

(Photo Attributed to Author: RK from The Netherlands (contact: T029248))

Paprika Spicy Rabbit Recipe-

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Trini Style Curried Duck

Trini Style Curried Duck

This Trini Style Curried Duck recipe is taken from out Caribbean Islands Cuisine page. For many more great dishes from the Caribbean Islands, click here.

Trini Style Curried Duck

(Photo Attributed to Author: OdetomyLife)

Trini Style Curried Duck is curried duck like you’ve never had before, trust me. The combination of special spices and curries – unique to their cuisine – is what makes Trini Style Curried Duck a meal to long remember.

Trini Style Curried Duck Recipe-

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Irish Dublin Coddle

Irish Dublin Coddle

Irish Dublin Coddle got its name after the city of Dublin, the capital of Ireland, and also the manner in which it is prepared. It is a sort of “coddling” the ingredients into a tasty meal, done so in an oven with water that cooks the dish in mildly boiling water. Personally I think the name should also represent how this wonderful comfort food can coddle you and cajole you in to a great mood.

Irish Dublin Coddle

(Photo Attributed to Author Coddle head at English Wikipedia)

Irish Dublin Coddle Recipe-

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Bahamian Johnycakes

Bahamian Johnycakes

Bahamian Johnycakes are as staple to Bahamian cuisine as bread is to America and tortillas to Mexico. Sometimes called Johny Bread, Bahamian Johnycakes are easy to prepare. They make a great accompaniment to any Caribbean stew or curry meal. Not only are they delicious, they are super easy and inexpensive to make. Eat them while nice and warm with some butter spread on – yummy!

Bahamian Johnycakes

Bahamian Johnycakes Recipe-

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Javanese Soto Ayam

Javanese Soto Ayam

Javanese Soto Ayam is their version of what Westerners call chicken soup. It features a clear, sumptuous herbal broth, enhanced by fresh turmeric and exotic herbs, ladled over thin rice noodles in the bottom of the bowl. This Javanese Soto Ayam recipe includes sliced boiled eggs, tomatoes, herbs, and celery and cilantro leaves. Soto Ayam is very filling and satisfying, to where it can suffice for an entire meal.

Javanese Soto Ayam

(Photo Attributed to Author: Sakurai Midori)

Javanese Soto Ayam Recipe-

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"Ceviche" (Photo Attributed to Author: Micah MacAllen)

Costa Rican Ceviche

This superb Costa Rican Ceviche recipe is just a small taste of many more recipes to come soon from our Central American Cuisine page – which is still under construction. Check back soon and often for lots more!

Costa Rican Ceviche

(Photo Attributed to Author: Micah MacAllen)

A seafood staple in the country, Costa Rican ceviche is made with citrus juice-marinated chunks of raw fish or other seafoods. Snapper, sea bass, and other firm white fleshed fish are popular, as well as shrimp, abalone, octopus, abalone, or even sometimes clams and/or squid. Ceviche is available at street vendors and pubs everywhere in Costa Rica, and is shared at family dinners, special occasions and festivals.

Costa Rican Ceviche Recipe-

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Costa Rican Orange Pudding Recipe

Costa Rican Orange Pudding Recipe

This marvelous Costa Rican Orange Pudding recipe is just a small taste of many more recipes to come soon from our Central American Cuisine page – which is still under construction. Check back soon and often for lots more!

Costa Rican Orange Pudding Recipe

(Photo Attributed to Author: FotoosVanRobin from Netherlands)

Served on special occasions, or if you just want to treat yourself, family and friends, this Costa Rican Orange Pudding recipe is sure to delight!

Costa Rican Orange Pudding Recipe-

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