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.
(Photo Attributed to Author: Stephen Witherden)
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).
(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!
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!
(Photo Attributed to Author: Rezwalker)
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.
(Photo Attributed to Author: Takeaway)
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.
(Photo Attributed to Author: PETER LUNGILE CHIDOTHE)
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!
(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 …
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.
(Photo Attributed to Author: Olaf Simons)
As you can see in the graphic image below …
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!
(Photo Attributed to Author: RK from The Netherlands (contact: T029248))
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.
(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.
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.
(Photo Attributed to Author Coddle head at English Wikipedia)
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!
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)
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!
(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.
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!
(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!
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)