Maltese Swordfish Parmigiana is a hearty dish, with eggplant. It is simple and yet elegant.
Callaloo Soup shows up in many Caribbean cuisines, and can be made with or without meat. This Saint Kitts and Nevis Callaloo Soup with Crab, can also be made with scallops, mussels or clams, and either crab in the shell or just the fresh crab meat.
Saint Kitts and Nevis Callaloo Soup with Crab Recipe-
Javanese Soto Ayam is their version of 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 Soto Ayam recipe includes sliced boiled eggs, tomatoes, herbs, and celery and cilantro leaves. Javanese Soto Ayam is very filling and satisfying, to where it can suffice for an entire meal.
Javanese Soto Ayam Recipe-
Tanzanian Pilau ya Prawns is a national favorite dish. Heavily spiced, rich with unique to Africa spices and herbs rice is the “Pilau” part. “Ya” means “with”, and of course prawns are also called shrimp. So Tanzanian Pilau ya Prawns is spicy rice with shrimp. And it is super delicious!
Tanzanian Pilau ya Prawns Recipe-
Guatemalan Pollo en Jocón (sometimes called simply Jocón) is an immensely popular dish all over Guatemala. It originated within the Mayan population in that country. There are many variations of Pollo en Jocón, However, certain ingredients and methods are always constant. Chicken is slowly cooked, simmering, in a delicious, thick, and attractive looking sauce.
The sauce gets its color from cilantro, green tomatillos, ground sesame seeds, ground pumpkin seeds and corn tortillas. Depending on the cook’s personal recipe, and how much of each of the sauce’s ingredients are used, it will have anywhere from a verdant-hinted tan look, all the way up to a bright green. This version of Guatemalan Pollo en Jocón is my favorite, and includes slices of avocado as a garnish. Superb!
Guatemalan Pollo en Jocón Recipe-
Andorran Bacalao Escaixada is a classic and national favorite dish in Andorra. It is also delightfully simple to make. The “Bacalao” is the key ingredient – basically dried, salted cod fish. But when rehydrated and seasoned in this method, Andorran Bacalao Escaixada is a most enjoyable and memorable meal.