Zimbabwe: Chicken & Rice Casserole, Sugar Bean Balls, & Carrot Cake

I loved what I cooked from Zimbabwe. I can't wait until I cook from this country again because there were a lot of good options. Enjoy the recipes!

Chicken & Rice Casserole

Serves: 10+

4 Cups Rice, cooked
2 Chicken Breasts, cooked & shredded
4 Garlic Cloves, minced
4 Tsp Cumin
2 Tbsp Oil
4 Tbsp Sugar
4 Tomatoes, chopped
1 Can (15 oz) of Tomato Sauce
2 Cups Frozen Corn
1 Can Baked Beans
1 Tbsp Worcestershire Sauce
- TRY: Annies Homegrown Organic & Vegan Worcestershire Sauce, 6.25 Ounce

Cook the chicken by boiling it for about 20+ minutes. Shred the chicken with two forks. Meanwhile, cook the rice as well (remember the ratio for water or broth with rice is 1:2). Prepare all ingredients. Preheat the oven at 350°F.

Heat the oil in a pan. Add the chicken, garlic, cumin (2 Tsp) and cook on medium heat for 5 minutes. Add in the corn and cook for a few more minutes.

In the casserole dish, pour in the tomato sauce and tomatoes. Add in the rest of the cumin (2 Tsp), Worcestershire sauce, and sugar. Mix well.

Layer on the rice, beans, and then the chicken (w/ corn & garlic). Bake for 40-45 minutes. Enjoy!

Sugar Bean Balls

Serves: 6-8

1 Cup Sugar Beans, cooked (& rinsed)
1 Small Onion, finely chopped
4 Garlic Cloves, minced
1 Tsp Ginger, minced
1/2 Medium Red Pepper, chopped
1/2 Medium Green Pepper, chopped
1 Carrot, coarsely grated
2 Tsp Soy Sauce
- TRY: Bragg Liquid Amino Bragg 32 oz Liquid
1 Tsp Paprika
1 Tsp Curry
2 Slices of Bread, made into crumbs
Oil for frying


In a bowl, combine the beans, salt, curry, soy and paprika. Mash the beans well. Add in the peppers, garlic, ginger, onions, carrots, and breadcrumbs and mix well.

Make into balls and refrigerate for 30 minutes to an hour or more.

Add oil in a pan and fry the balls on all sides. Enjoy!

 Carrot Cake

Serves: 8-10

1/2 Cup Raisins, chopped
1/2 Cup Sultanas, chopped
- TRY: Crazy Jacks Organic Dried Sultanas 375g
1/2 Cup Pecans, chopped
1 1/2 Cup Brown Sugar
2 1/2 Cup Flour
3 Cups Grated Carrots
3 Eggs
1 Cup Oil
1/2 Tsp Baking Soda
1 Tsp Cinnamon
1/2 Tsp Nutmeg

Preheat the oven to 350F.

Combine the sugar, oil, and eggs.

Add in the carrots, raisins, sultanas, and pecans. Mix well.

Sift the flour. Mix the flour, baking soda, nutmeg, and cinnamon. Combine both mixtures well.

Grease the baking dish and pour in the batter. Bake for 45-50 minutes. Allow to cool and serve!

Costa Rica: Arroz con Pollo (Chicken & Rice with Salsa), Caribbean Bread, & Arroz con Leche (Rice Pudding)

I love Costa Rica! I went there for vacation a year and a half ago and want to go back so bad! It was a great place to visit and I thoroughly enjoyed their food. I loved their rice and beans. It wasn't just any rice and beans, it had such great flavor that I haven't been able to find anywhere else.

 So, when I decided to cook from Costa Rica, my goal was to match that flavor so that I could satisfy my taste buds and pretend like I was back in Costa Rica - oh how I wish! My husband also said that this was probably one of his favorite meals that I have cooked - woohoo. Enjoy and have fun!

Chicken & Rice (Arroz con Pollo)

Serves 4-5

Chicken:
2-3 Chicken Breasts, cubed
2 Tbsp Oil
2 Cloves of Garlic, minced
1 Rib of Celery, chopped
1 Tsp Salt
- My FAV: Eden Foods Sea Salt -- 14 oz
1 Tsp Pepper
1 Tbsp Oregano
1 Tbsp Cumin

Rice:
1 Lb Long Grain Rice, uncooked, rinsed and dried
2 Tbsp Oil
2 Carrots, peeled and finely diced
1 Tsp Annatto
- TRY: Spice Appeal Annatto Seed Whole, 80-Ounce Jar
Salt to taste
2 Cups Peas
Chicken Brother or Water for cooking

Salsa/Sauce:
1/2 Cup Onion, finely diced
1/2 Cup Red Bell Pepper, seeded and diced
1 Tomato, diced
1/4 Cup Cilantro
1 Can Tomato Paste

Chicken: Heat the oil in a large pan over medium high heat. Add all of the chicken ingredients and stir regularly. Cook until chicken is thoroughly cooked.

Rice: Place all of the rice ingredients in a rice cooker - make sure to double the liquid (water or chicken broth) compared to the rice and veggies. I choose chicken broth for my liquid.
If you are not using a rice cooker, do the same in a pot with a lid slightly ajar. Cook until rice is finished (30-45 minutes).

Salsa/Sauce: Saute the onions, bell pepper, tomato, cilantro, and salt in a small pot over medium heat for a few minutes. Add in the tomato paste and stir. Cook for 10-15 minutes stirring regularly.

Serve the chicken with the rice and sauce. Enjoy!

Caribbean Bread

Yields 3 Loaves

8 Cups All-Purpose Flour
3 1/2 Cups Warm Water
2 Tbsp Yeast
1/2 Cup Brown Sugar
1/2 Cup Oil
2 Tbsp Vanilla
1/2 Tbsp Cinnamon
1/2 Tsp Nutmeg
1/2 Cup Raisins
- TRY: - Melissa's Organic Raisins, 3 Packages (3 oz)
1/2 Cup Candied Fruit

Combine the yeast with 2 cups warm water. Add in 2 1/2 cups of the flour and mix. Cover and set it aside for at least 3 hours.

Preheat the oven to 350°F.

Place brown sugar in a saucepan with 1 1/2 cups of water. Bring it to a boil and then bring to a simmer.

Add all of the ingredients and mixtures together. Mix until the dough is smooth.

Separate the dough into 3 equal pieces. Place each dough into a bread pan and bake for 30 minutes.

Let bread cool before taking it out of the pan. I just flipped the pan over and the bread came out. Enjoy!

Arroz con Leche (Rice Pudding)

Serves: 5-6

1 Cup Sweetened Condensed Milk

1 Cup Evaporated Milk

6 Cups Milk

1 Cup Long Grain Rice, uncooked

1/2 Cup Water

1 Tsp Vanilla

2 Tsp Cinnamon

1 Tsp Nutmeg

1/2 Cup Raisins

- TRY: Melissa's Organic Raisins, 3 Packages (3 oz)

In a large saucepan bring the rice, water, 4 cups of milk, evaporated milk, vanilla, cinnamon and nutmeg to boil over medium high heat. Let it boil for 5 minutes. Stir in the sweetened condensed milk. Bring to a boil. Stir in the remaining 2 cups of milk and bring it back to a boil. Reduce to a simmer and cook for 30-45 minutes (until the rice is cooked). Stir in the raisins and cook for 10 more minutes. Serve chilled or at room temperature.