ARROZ CHAUFA (Peruvian Fried Rice)

Peru

 

Ingredients:

• 2 cups of rice
• One chicken breast (250 grams)
• 4 eggs
• 2 hot dogs
• 2 bunches of green onions (also known as Chinese chives)
• 1/2 red bell pepper
• A small piece of ginger
• Soy sauce
• A teaspoon of garlic

 

Instructions:

• Cook the rice without adding salt
• Dice the red bell pepper into small squares. Cut the hot dogs in small pieces.
• Chop the green onions in small pieces. Also cut the white part of one of the green onions.
• Cut a small and medium piece of ginger. Chop the small piece of ginger and the medium piece, smash it to extract the juice.
• Cut the chicken into small cubes.
• Beat the eggs one by one and fry them with a splash of oil. Wait for them to cool off and then cut them into small squares.
• In a pan with medium heat add a splash of oil, cook your sliced hot dogs.
• In the same pan, add a little oil and put in the diced red bell pepper. Stir-fry for few moments and then remove it.
• Next, fry the white part of the green onions in the same pan, then turn off the heat and add the rest of the green onions. Give it a couple of stirs and it's ready.
• Over medium heat, fry the garlic with the finely chopped ginger in a pan, then add the diced chicken. Add pepper and a pinch of salt. Stir constantly and then add some soy sauce until it is well fried.
• Transfer all the prepared ingredients into your cooked rice pot.
• Finally, in the rice pot, add a dash of soy sauce and squeeze the juice of the remaining ginger. Proceed to mix everything together.

– Recipe by Nicole Diaz '24, Business Management Major

KHICHURI / HOCHPOCH & BEEF CURRY WITH POTATOES

Bangladesh

 

Khichuri:

Ingredients:

• Pran pulao rice (Not jasmine or basmati) - 1kg (1000 grams)
• Red lentils - 200 grams
• Fried Yellow lentils - 250 grams
• Onions - 250 grams
• Ginger-Garlic paste - 50 grams
• Cinnamon - 2-3 sticks
• Cardamom - 3 pieces
• Cloves - 3 pieces
• Bay leaves - 3-4 leave
• Turmeric powder - 2Tablespoons
• Chilli powder - 1 Tablespoon
• Coriander powder - 3 Tablespoons
• Salt - a handful
• Oil - 200ml
• Green Chillies - 5 pieces
• Ghee - 50 grams
• Fried onions (for garnish)

 

Instructions:

• First soak the rice & lentils separately for 30min.
• Cook the lentils halfway through.
• Heat the oil in a saucepan, put the sliced onions with the Cinnamon, Cardamom, Cloves and Bay leaves.
• Cook the onions until golden brown and add the ginger garlic paste to it.
• After the paste has cooked for a while, put the Turmeric powder, Chili powder, Coriander powder and salt. Stir until it releases oil and add water if needed.
• After that add rinsed pulao rice and half boiled lentils to the pan and fry for 5 minutes.
• Add 2L of hot boiling water to the pan and sit for 15-20 minutes.
• After stirring the rice for even cooking. Garnish with ghee and fried onions.

 

Beef Curry with Potatoes:

Ingredients:

• Beef cubes 2kg (2,000 grams)
• Oil - 250ml
• Salt - 50 grams
• Onions - 300 grams
• Ginger Garlic paste - 100 grams
• Chili powder - 3 tablespoons
• Turmeric powder - 2 tablespoons
• Nutmeg powder - 1 tablespoons
• Coriander powder - 4 tablespoons
• Cumin powder - 1 tablespoons
• Cinamon - 4-5 sticks
• Cardamom - 5 pieces
• Cloves - 5 pieces
• Bay leaves - 5 pieces
• Potatoes - 4-5 cubed
• Green chilies

 

Instructions:

• Marinate the beef with all the ingredients except cumin powder for at least 3 hours.
• Slow cook for 30 min, stir at 10 min intervals.
• Add 500ml hot water and slow cook for 1 hour.
• When the oil is released the meat is ready.
• Serve with tomato and onion salad.

– Recipes by Samiha Khan '27, Biochemistry Major

FRUIT SKEWERS TANGHULU

China

 

Ingredients:

• 5 hulled strawberries
• 5 seedless grapes
• 5 clementine segments
• 5 12-inch wooden skewers
• 3⁄4 cup white sugar
• 1⁄3 cup water
• 2 tablespoons light corn syrup

 

Instructions:

• Line a large baking sheet with paper towels. Pat fruit dry. Divide fruit among wooden skewers, 3 pieces each, arranging fruits to cover end of skewer and ensuring fruits are touching.
• Stir together sugar, water, and corn syrup in a small shallow saucepan. Bring to a boil over medium heat, undisturbed. Reduce heat to medium-low, cook, undisturbed, until a candy thermometer registers 300 degrees F (150 degrees C), 18 to 20 minutes.
• Meanwhile, prepare an ice bath.
• Remove pan from heat, let stand until bubbles subside, 1 to 2 minutes. Carefully tilt pan so sugar mixture pools to one side. Working quickly, place fruit end of one skewer in sugar mixture, rotating to fully coat; allow excess syrup to drip back into pan. Place dipped skewer, fruit side down, in ice bath, allowing to cool fully, about 1 minute. Place, fruit side up, in a heavy cup or saucepan.
• Repeat with remaining skewers and sugar mixture, working quickly. Using kitchen scissors, trim any excess sugar drips.
• Serve immediately.

– Recipe by Justin Lee, Graduate Student, College of Business

BUTTER CHICKEN

India

 

Ingredients (for the the chicken):

• 300 grams chicken breast (boneless)
• 1 tbsp ginger garlic paste
• 1 tbsp red chili powder
• Salt to taste
• Oil to pan fry

 

Ingredients (for the the gravy):

• 500 grams roughly cut tomatoes
• 100 grams roughly cut onions
• 1.5-2 tbsp garlic powder
• 1 tbsp garlic paste
• 50 grams cashew
• 1 tbsp kasoori methi
• 1 tsp coriander powder
• 1.5 tsp garam masala
• 4-5 tbsp sugar
• 2 tbsp kashiri chili powder
• 5 tbsp butter
• 3 tbsp cream
• 2-3 cups of whole milk
• 1 cup of water
• 2 tbsp malt vinegar / 1.5 tbsp white vinegar
• Salt to taste

 

Instructions:

• Marinate the chicken with giner paste, garlic paste, red chili powder and a pinch of salt.
• Allow it to sit for 15 to 20 minutes. In a large pan, heat some oil and pan-fry the marinated chicken pieces in batches until cooked. Place them in a large bowl. In the same pan, add onions and more oil, along with a few spoonfuls of butter. Once the onions are translucent, add the tomatoes and cashew nuts.
• Pour in some water, garlic paste, salt, malt vinegar (or white vinegar), sugar, garam masala and chili powder.
• Mix well and let it simmer for 15-20 minutes. Blend the mixture into a smooth puree using a blender or food processor. Strain the puree back into a large pan to minimize waste.
• Add the remaining butter, cream, chicken, milk (slowly in parts) and kasoori methi. Let it simmer for an additional 5-7 minutes.
• Garnish with extra cream and kasoori methi.

– Recipe by Chandrika Joshi '24, Business Management and Finance Major

GHANAIAN JOLLOF RICE (DAVID'S TWIST)

Ghana

 

Ingredients:

• Fresh Goat meat (or beef preferably goat meat)
• Chicken Thighs 
• 5  Large Red Onion
• 5  Large Yellow Onion
• 3 Spice Blend Cube 
• 1 Habanero Pepper 
• 1 Scotch bonnet Pepper 
• 2 6oz Cans Hunts Tomato Paste
• Shrimp Powder 
• Seasoning 
• Salt 
• Olive Oil and Canola Oil
• Jasmine Rice 
• Water
• 4 red bell pepper
• Fresh rosemary 
• Thyme 
• Ginger fresh 
• Garlic fresh 
• 1 colour of each bell pepper
• 2 carrots
• 2 lemons and 1 lime
• Fresh plum tomatoes

 

Instructions (for goat meat):

• Clean and wash your goat meat and slightly char it using fire.
• Cut 2 red onions and 2 white onions and put in your blender.
• Add your habanero pepper.
• Add your ginger and  7 cloves of garlic.
• Add your fresh rosemary and thyme, then blend. 
• Scoop some of your blended mixture into a bowl for the chicken 
• Pour your blended mixture on your goat meat and leave to simmer for 15-20 minutes depending on the softness of your goat meat. 
• Add your seasoning to the meat after 5 minutes
• After the meat is ready, take it out of the stock and set the stock aside 
• Depending on your preference you can either fry or air fry your meat. 
• Typically we like to use the oil because it gives the food extra flavour. 
• Fry your goat meat until it is evenly brown.
• Set your fried meat aside

 

Instructions (for chicken):

• Wash your chicken with vinegar if you choose (I prefer to use lemons and lime).
• After washing your chicken, season it with your seasoning choice. 
• Pour in your blended mixture on the chicken and let it marinate while you make your stew base.
• After it has marinated for some time, you can either air fry it or oil fry it. 
• If you oil fry it, pour the oil for your chicken into the stew for flavour. 

 

Instructions (for jollof base):

• Wash and dice up the fresh plum tomatoes and put them in the blender 
• Peel your three red and white onions, julienne one white and red onion and large dice the other two. 
• Add the diced onions, thoroughly wash ginger and 7 cloves of garlic to the tomato in the blender. 
• Wash and slice your 4 red bell peppers into the blender.
• Add your scotch bonnet pepper and salt to it and blend until smooth
• In your pot, mix your oils using the ratio of 3:1 olive oil and canola oil.
• Add your julienne red onions first and let it fry for a minute or two, sprinkle rosemary in it to give it flavour.
• Add your hunt tomato paste and let it fry with the onions, after 5 minutes of frying add half of your julienne white onions and let it fry for another two minutes. 
• Make sure you are stirring the mixture white it is frying.
• Pour in your blended mixture (you might want to step back while pouring, just so you don't get burnt).
• Stir the mixture until it's homogenous with the tomato paste.
• Leave it to simmer for 10-15 minutes (stir it occasionally during this time).
• Add your seasoning cube of your choice (i use maggi).
• Add your chicken stock to the base and let it cook for 5-10 minutes
• After you realise that it's cooked, set some stew aside then add your jasmine rice, bit by bit .
• You can either cook it in the oven or in your pot.
• If you are like me and love the underside of your rice, then use the pot.
• After adding your rice and its cooking, pour in the rest of your stock and 2 ladles of the stew you set aside to help it cook and retain the flavour.
• Add ⅔ of your meat to the jollof and allow them to cook together.
• While cooking you can either dice your carrots or thickly julienne them and add it to your jollof when it has five minutes to get ready.
• For the bell peppers you can either ring cut them or dice them and use them to decorate your jollof when it's ready.

Recipe Yields 10 portions.

– Recipe by David Safo

SPICY ALOO KI SABZI

India

 

Ingredients (for the the chicken):

• 1/4 cup Onions, Red, Fresh, Chopped, Fine
• 1/2 each Peppers, Chili, Green, Thai, Fresh 
• 4 each Garlic Cloves, Peeled, Fresh, Minced 
• 1/4 cup Cilantro, Fresh, Chopped
• 1 cup Tomatoes, Fresh, Diced 
• 1 tsp Spice, Chili, Mirch, Powder 
• 1/2 tbsp Spice, Chili Powder, Kashmiri 
• 1/2 tbsp Spice, Chili Powder, Light 
• 1 tbsp Spice, Pepper, Red Chili, Crushed, Flakes 
• 1 tbsp Mango, Amchur, Powdered 
• 1 tsp Spice, Mustard Oil
• 1/4 cup Oil, Canola
• 2 tbsp Spice, Cumin Seed 
• 1/2 cup Basic Ginger-Garlic Paste 
• 1-1/2 tsp Spice, Chili Powder 
• 1 tsp Spice, Turmeric 
• 1 tsp Spice, Cumin, Roasted, Ground 
• 1 tsp Seasoning, Garam Masala 
• 16 ounce Potatoes, Pre-Diced, Fresh 
• 1/2 cup Cream, Whipping, Heavy

 

Instructions:

• Begin by chopping cilantro very finely.
• Dice red onion, tomato, green chili and mince the garlic.
• Add oil into the pan and add cumin seeds when hot.  Add chopped ingredients and sauté. Add garlic ginger paste and seasonings. Add salt to flavor.
• Let seasoning marinate. 
• Boil Potatoes until tender and add in cream.  Add in curry and continue to cook fully.
• Add hot water if needed to thin the curry sauce. 

Recipe Yields 4, 4 oz portions. 
Recipe Suggestion; Serve with basmati rice and roti.  Garnish with more cilantro, slivered red onions and lemon wedges.

– Recipe by Heena Joshi

SADZA NEMURIWO UNENYAMA

Zimbabwe

Ingredients:

Beef:

• 8 oz beef, cubed
• ½ cup onions, diced
• 1 tomato, grated
• 1 tsp salt and pepper
• 3 tbsp soyco
• 3 oz water

Corn Meal:

• 1 cup cornmeal
• 1-1/2 cup water

Collards:

• 2 cups collard greens, blanched

Makes 2 portions

Instructions:

1. Prepare Beef Stew - NYAMA YEMOMBE

• Boil beef with salt and drain excess water when beef is cooked
• Add oil and Fry beef until golden brown (KUKANGA)
• Add onion (HANYANISI) and fry (preferably finely chopped)
• Add tomatoes (MATOMATISI) (preferably grated) and let it cook
• Mix royco with water, add to beef and stir
• Let it cook (at least 5 minutes)
• Lower heat and let it simmer

2. Prepare MURIWO "vegetable" Collard greens

• Slice thin
• Add to pan, add salt and oil
• Toss in oil (cook to your liking)

3. Sadza

• Mix white corn meal (UPFU) with water, make into paste
• Add boiling water whilst mixing with large whisk (MUSIKA)
• Check consistency, make sure it's not liquidy or too thick
• Cover and let it boil (KUKWATA) (at least 10 minutes) stir in between
• You can adjust the pot top lid as needed and leave a small gap to allow air circulation so that the mix does not spill
• Reduce heat and add more corn meal (gradually) and mix (KUMONA) until you get a medium solid paste SADZA.
• Further reduce heat to warm and leave pot on stove for a few minutes to simmer (kushinyira) (I recommend not to make it too weak or too thick)

 

How to Eat:

Rumbi's Recommendations on How to Eat her dish:

• Traditionally eaten using hands but you can use cutlery if you please
• TAKE A BIT OF EVERYTHING AND EAT AT ONCE! BEST WHEN SERVED & EATEN WHILST STILL HOT/WARM
• Note* Sadza gets its flavor from combining it with the relish so pinch out a piece of Sadza, roll it with your fingers into a small ball (musuva), swirl it in soup, grab collard greens (muriwo), take a bite of the juicy beef (nyama) and ENJOY!

– Recipe by Rumbi Kangira-Mate