Today and the next two days, we will feature Soul Food dishes from the All-American/Southern Soul Food page here on Ethnic foods R Us. First up is this super delicious Soul Food Fried Frog Legs recipe.
Fried Frog Legs
Southern Fried Frog Legs are as Deep South an American Soul Food dish as you can get. Please, if you prepare some, purchase farm-raised frog legs, as frogs are becoming an endangered species in the wild. And we need them to keep our precious natural environment in balance.
This Asparagus Goat Cheese Soufflé recipe is the last in a series of four posts featuring vegetarian & vegan recipes from the All-American Vegetarian-and-Vegan page here on Ethnic foods R Us.
Asparagus Goat Cheese Soufflé
Creamy and sumptuous, this special Asparagus Goat Cheese Soufflé recipe will absolutely delight your guests!
This Cilantro Coleslaw recipe is the third in a series of four posts featuring vegetarian & vegan recipes from the All-American Vegetarian-and-Vegan page here on Ethnic foods R Us. Just like the exquisite Mango Salsa recipe, this compliments Thursday’s Beer Lime Cauliflower Tacos recipe.
Cilantro Coleslaw makes a wonderful side dish for many types of meals, be it vegan, vegetarian, or omnivorian. But you simply must use this Cilantro Coleslaw recipe to go along with the Beer Lime Cauliflower Tacos recipe.
Cilantro Coleslaw
Today’s post is the second in a series of four posts featuring vegetarian & vegan recipes from the All-American Vegetarian-and-Vegan page here on Ethnic foods R Us. Next up is this exquisite Mango Salsa recipe, which goes with yesterday’s Beer Lime Cauliflower Tacos recipe.
Mango Salsa
Mango Salsa can be used as a condiment for many dishes, but this particular mango salsa recipe is a must have ingredient for serving Beer Lime Cauliflower Tacos.
Today and the next three days, we will feature vegetarian & vegan recipes from the All-American Vegetarian-and-Vegan page here on Ethnic foods R Us. First up is this super tasty Beer Lime Cauliflower Tacos recipe.
Beer Lime Cauliflower Tacos
Beer Lime Cauliflower Tacos are roasted and ever so yummy. A truly vegan recipe, this Beer Lime Cauliflower Tacos recipe simply must be made also with Mango Salsa and Cilantro Coleslaw as part of the dish.
For today’s post we will offer the second of two recipes for making traditional and authentic Kenyan staples, and next up is how to make Kenyan Chapatis.
Kenyan Chapatis
Kenyan Chapatis are served, much like Ugali, with almost every Kenyan full meal. As with Ugali, Kenyan Chapatis are an “edible utensil” used to break portions off and scoop up the meal entrees and pop the morsels into your mouth. Perhaps the most simple, and easy Kenyan food recipe you will come across, Kenyan Chapatis will be essential and a fun addition to any Kenyan (or other African) meals.
For today’s post we will offer the first of two recipes for making traditional and authentic Kenyan staples, and first up is how to make Ugali.
Ugali
Kenyan Ugali is one of the country’s two most common staples that go with nearly every meal. Chapatis are the other staple, and that will be our next post.
Most Africans have some version of this kind of staple. Ghanaians, for instance have banku, fufu, and kenkey. Nigerians have their version of fufu, and so on. But as always, each African country has its own special spin they put on their “edible utensil”. Ugali is broken off in small bits, formed into a scoop shape, and used to dip into stews, soups, salads, etc., then the whole yummy morsel goes into the mouth. If you are going to prepare an authentic Kenyan meal, you simply must make some Kenyan Ugali to go with it.
We will soon be launching a new page on Lebanese Cuisine. This Lebanese Meat Pie Recipe, is an example of many delicious dishes to come! Lebanese meat pies are scrumptious flat bread pies, topped with spicy ground meat. In Lebanese parties, these meat pies and similar pastries are often served as Hors D’oeuvres and appetizers, but in smaller, bite-sized, forms.
Lebanese Meat Pie
This Chicken in a Hole Botswana Style recipe is the first of many to come on a new page, parented under the African Cuisine Page: Botswana Cuisine. Preparing it in the authentic and traditional way is a real fun (and, delicious!) experience.
Chicken in a Hole Botswana Style, prepared in traditional fashion, requires slow-smoking the chicken in a hole in the backyard (As you will see in the directions below). But you can also prepare Chicken in a Hole Botswana Style, with great results, in a lidded BBQ grille, too.
Chicken in a Hole Botswana Style
Today’s featured recipe, is from our Javanese Cuisine page. This Soto Ayam recipe is the Javanese 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. Soto Ayam is very filling and satisfying, to where it can suffice for an entire meal.
Soto Ayam
Volta Region Seafood Stew
My beautiful African wife is from the Volta region, in Ghana. And this, Volta Seafood Stew recipe, is a particularly special favorite dish of mine. My bet is, once you’ve tried some, it will be a favorite of yours, too.
Ayam Ungkep
This Ayam Ungkep recipe is a Javanese specialty dish of spiced and deep fried chicken. The chicken pieces are pre-cooked in spices before being deep fried. The Javanese consider it as a great party dish. Try some. You will surely want to use this Ayam Ungkep recipe for your next party!
Swineapple Recipe is Bacon Wrapped Pineapple, Stuffed with Boneless Ribs. Succulent and delicious!
Swineapple
For today’s post we will continue with recipes for making traditional and authentic Ghanaian staples, and next up is how to make Kenkey.
Kenkey
Kenkey is another fermented food, a variation on Banku, and is also one of the basic staples taken with meals in Ghana, prepared from fermented ground white corn (maize). Dried corn kernels are first ground into a flour-like substance, and then mixed with warm water. It is then allowed to ferment for 2-3 days, after which it has turned into maize dough.
Ghanaian Fufu
For today’s post we will continue with recipes for making traditional and authentic Ghanaian staples, and next up is how to make fufu.
Ghanaian Fufu is traditionally made from cassava root (Yuca Root) and plantains. In Nigeria, fufu is mostly made from boiled cassava and unripe plantain beaten together, as well as from cocoyam. Recently, these products have been pre-manufactured into a powder/flour that can be mixed with hot water to obtain the final product—thus taking away the laborious chore of beating it in a mortar with a pestle—a long pole with a flared pounding end on it—until the desired consistency is obtained.
I had the pleasure of pounding Fufu a while back. It is an arduous task, but one that can be fun if you are in good company. Check out The Old Silly pounding Fufu with Fafali, his native Ghanaian wife.
In Western and Central Africa, the typical method is to serve a mound of fufu along with a soup or stew dish. After washing your hands, you pinch off a small piece of fufu and make an indentation with your thumb. This cavity is then dipped into the soup, and the whole ball is eaten. As with Banku and Kenkey, Fufu is not only a food, but serves as a utensil as well.