Recipes
Senegal
Thieboudienne (Senegalese Jollof Rice and Fish)
… invented by Penda Mbaye, a famous nineteenth-century cook, and consists of fresh fish, dried fish, rice and tomato-garlic-onion-chilli puree, all served with many vegetables like pumpkin, cassava, eggplant and carrot
Senegal
Thiakry (also “chakrey”): Sweetened couscous with yogurt
Méchoui: Lamb roast
Thiebou nop niébé: Black-eyed peas and rice
Nicaragua
Nacatamales: Nicaraguan tamales Sopa de chayote: Chayote squash soup
Masa for Nacatamales
Sopa de chayote: Chayote squash soup
Argentina
Empanadas de horno: Baked meat-filled turnovers
Turnover Pastry Dough
Alfajores Santafecinos: Frosted caramel-filled cookies
Dulce de leche: Caramel-flavored milk pudding
Morocco
SHALADA BA KHIZOU WA LIMOUNE: CARROT SALAD WITH ORANGE JUICE
Indonesia
NASI KUNING: COCONUT RICE (nah-SEE koo-NING)
SATE AYAM: SHISH KABOB WITH PEANUT SAUCE (sah-TAY ah-YAHM)
Mozambique
Bolo de ananás: Pineapple cake
Frango a cafreal: barbecued chicken (also known as frango a cafrial)
Vanuatu
Fish baked in citrus coconut cream (Recipe adapted from Healthy Life)
Green papaya salad (inspired by a recipe in The World Cookbook for Students)
Philippines
Pancit/Chicken with vegetables and rice noodles
China
Zongzi/Rice dumplings in bamboo leaves
八宝饭 /Babaofan/Eight Treasure Rice Pudding
杏仁茶 /Hung Yun Tsa/Chinese Almond Tea
Cambodia
Chet ang nung tirk doung/Grilled banana with coconut sauce
Chile
Porotos Granados/Pumpkin and Cranberry Bean Stew
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