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.
(Photo Attributed to Author: Sakurai Midori)
Dutch cuisine is not often considered to have much seafood in it. But this Dutch Smoked Eel Toasts recipe is exemplary of more modern-era, internationally influenced Dutch cuisine. And trust me, it is delicious! Makes for a great appetizer or snack.
(Photo Attributed to Author: Fish)
Ghanaian Goat Light Soup is a nationwide favorite meal, which originated with the Ewe Tribe in the northern Volta Region of Ghana. It can be made with other meats, such as beef or lamb, or even seafood. But traditional Goat Lite Soup uses goat meat.
(Photo Attributed to Author: sshreeves)
To make perfect New England lobster rolls, you want to keep it simple. The succulent flavor of lobster meat is in itself what you want featured. Avoid the temptation to add much – if anything – to this simple, yet elegant recipe. Too many extra flavors can wind up overshadowing the unique and subtle flavor of the lobster salad filling. Even the use of sriracha hot sauce, if overdone, can ruin a good New England Lobster Roll. You may even want to not use any hot sauce at all, but I find just a bit of it actually adds a “brightening-up” taste to the lobster. Experiment for yourself.
(Photo Attributed to Author: Ehedaya)
Note: If you are going to use fresh lobster meat, and will cook it yourself, you will need to buy four times the weight (in lobster tail form) of the amount you want to wind up with for your lobster salad. In other words, for this recipe, which calls for 1 pound of lobster meat, you would need four pounds of fresh lobster tails.
The below recipe does not take into account cooking time for the lobster, so for your convenience there is a chart below the recipe which shows how long to steam the tails.
Malian Lamb with Jollof Rice is a national favorite dish, served often on special occasions. Rich, hearty and filling!
Note: This recipe is taken from our Malian Cuisine page. For more great dishes from Mali, click here.
(Photo Attributed to Author- w:user:Bamakhrama)