When it comes to traditional, authentic, and classic German cuisine, it doesn’t get any better than a nice warm plate of authentic German Wiener Schnitzel. This recipe gets horribly abused and poorly duplicated all over the world. But if you’ve been turned off by the Wiener Schnitzel you’ve tried before, taste this, authentic German Wiener Schnitzel – it will change your mind for the better forever.
(Photo Attributed to Author: Dr. Bernd Gross)
Colombian Sancocho Trifásico is a hearty, thick stew featuring meat, root vegetables, herbs and special spices. This Sancocho Trifásico stew has all of that, but includes three different meats (“Trifásico”). If you want a true, satisfying, and filling “meal in one” dish, Colombian Sancocho Trifásico is just what you are looking for.
(Photo Attributed to Author: Jdvillalobos)
Homemade Ghanaian traditional staples recipes may sound odd to people who are not from the African continent. However, perhaps the most unusual ethnic foods of Western Africa are the malleable “breads” that are served with almost every meal. Most common in Western African countries, meals prepared from these cuisines are not complete without some banku, fufu, ugali, ablo, kenkey (to mention some of the most popular) served with them.
The following homemade Ghanaian traditional staples recipes are the mealtime favorite “breads” in Ghana.
Belizean Fish Panadas are traditionally served on holy days, but in modern times they are served just about any day of the week. They can be made with almost any type of firm fleshed fish filling, or a spicy rice and beans mixture. Their version of the fried “meat pie”, these Belizean Fish Panadas are a special treat for any occasion.
(Photo Attributed to Author: Chixoy)
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.
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.
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)
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 …
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))
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!
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.