Senegal: Chicken & Vegetables in Peanut Sauce, Black-Eyed Pea Salad, & Peanut Ice Cream

Senegal is the world capitol for peanuts! They grow a lot of peanuts and therefore 2 out of my 3 recipes are heavily flavored by peanuts. Each recipe I cooked was delicious - I especially loved the peanut ice cream - two of my favorite things! Enjoy!

Chicken & Vegetables in a Peanut Sauce

Serves: 5-6

1 1/2 Cups Unsalted Roasted Peanuts OR 1 Cup Natural Creamy Peanut Butter
3 Cups Water
3-4 Lbs Chicken (Breasts, Thighs, etc.)
2 Tbsp Oil
1 Onion, peeled and chopped
1 Bell Pepper, seeded and chopped
3 Garlic Cloves, minced
1 Can Diced Tomatoes w/ Juice
1 1/2 Tsp Cayenne
2 Tsp Salt
- My FAV: Eden Foods Sea Salt -- 14 oz
2 Medium Potatoes, peeled and chopped
3-4 Medium Turnips, peeled and chopped
1 Lb Spinach
White Rice

Preheat the oven to 325°F. If you are using peanuts, blend them in a blender until they are creamy. Then put the peanut butter into a bowl and mix with 1 1/2 cups of water.

Season the chicken with salt. Heat the oil in a large pan and brown the chicken on all sides. Set chicken aside in a large ungreased baking pan. In the same pan saute the onion and bell pepper until it is fragrant. Add the garlic and saute for a few more minutes. Stir in the peanut butter mixture and remaining water, tomatoes with juice, salt, and cayenne pepper. Simmer for a few minutes.

Pour the mixture over the chicken and mix in the vegetables. Put in the oven and cook for 45-60 minutes.

While that is cooking, saute the spinach in a little bit of water or oil. Also, cook the white rice.

Serve with spinach and rice.

Black-Eyed Pea Salad

Serves 8-10

1/2 Lb Black-Eyed Peas, soaked in water overnight
1 Quart Water
1 Tsp Salt
- My FAV: Eden Foods Sea Salt -- 14 oz
1 Tomato, diced
1 Cucumber, peeled and diced
1 Bell Pepper, seeded and diced
1 Cup Green Onions, minced
1/2 Cup Fresh Parsley, minced
Juice of 2 Limes
1 Habanero Pepper, seeded and diced
1/2 Tsp Black Pepper
2/3 Cup Olive Oil
8-10 Lettuce Leaves for serving

Allow the black-eyed peas to soak overnight - this will allow for a faster cooking time.

 In a large saucepan, boil the peas in 1 quart of water for 30 minutes to a hour (until tender - it may take more depending how long they soaked). Season with salt while cooking. Drain and set them aside.

In a large bowl combine the remaining ingredients (except the peas and lettuce). Mix well. Combine the mixture and peas. Cover and let it sit for 1 hour (on counter or in the refrigerator).

Serve by using the lettuce leaves to scoop the salad.

Peanut Ice Cream - Yummy!

Serves: 8-10

1 (14 oz) Can Evaporated Milk
1 Can Condensed Milk
1/2 Cup Sugar
1/4 Cup Milk
1 Cup Peanut Butter
4 Tbsp Lemon Juice

In a large saucepan, immerse the can of evaporated milk in water. Boil the can for 20 minutes. Chill the can in the refrigerator for several hours.

Once it is chilled, whip the evaporated milk in a cold bowl for a few minutes. Add the lemon juice and sugar.

In another bowl, combine the peanut butter, condensed milk and milk. Mix well.

Fold the two mixtures together well. Freeze the mixture in the freezer.

Brunei: Kurma (Coconut Chicken), Celebration Rice, & Spiced Fruit Salad

Kurma (Coconut Chicken)

Serves: 4-5

1 Lb Chicken
1 Cup Coconut Cream
2 Cup Coconut Milk
1/2 Cup Oil
1 Tsp Cardamoms, ground
2 Chilies
5 Cloves, ground
1 Inch Piece of Ginger, peeled & grated
4 Garlic Cloves, minced
4 Tbsp Kurma Powder*
- TRY: kurma methi
6 Shallots, minced

*Kurma Powder: You can buy it or make it yourself.
Ingredients: (This makes a larger quantity)
1 1/4 Cup Coriander
4 Tbsp Cup Cumin
4 Tbsp Aniseed
4 Tbsp Black Peppercorns
4 Tbsp Tumeric
10 Cloves
5 Star Anise
2 Cinnamon Sticks
1 Tbsp Nutmeg
10 Cardamom Pods

*Dry Roast each ingredients separately. Grind the necessary ingredients then mix them all together.

Mash half of the the shallots and half of the garlic together. Mix with the kurma powder and 1 tsp of water. Make into a paste consistency. Mix the remaining shallots, ginger and garlic together with the paste and cook in oil over medium heat. Add in the remaining spices (cardamoms, cloves)  Add the chicken and 1 cup of water to the pot. Cook for 15 minutes. Then add the coconut milk and chilies. Bring to a boil and then reduce to a simmer for 30-40 minutes (until the sauce thickens and chicken is thoroughly cooked).

Celebration Rice

Serves 4-5

3 Tbsp Oil
3 Tbsp Shallots, thinly sliced
1/4 Cup Shallots, minced
1 Inch Piece Ginger, peeled and minced
3 Garlic Cloves, minced
2 1/4 Cup Water
1 1/2 Tsp Salt
- My FAV: Eden Foods Sea Salt -- 14 oz
1/2 Tsp Tumeric
1 1/4 Cup Rice
1/4 Cup Plain Yogurt
1 Small Tomato, diced
1 Tbsp Cilantro, minced
1 Tbsp Almonds, minced
1 Tbsp Cashews, minced
1 Small Chili

Fry the sliced shallots in the oil over medium heat until they are slightly golden. Then remove and place on a paper towel. Leave the oil in the pot (or add more if need be). Add the minced shallots, ginger and garlic and saute for a few minutes. Add the water and bring to a boil. Then add the rice, yogurt, tomato, cilantro, nuts and chili. Stir well.

Bring to a boil and reduce to a simmer. Cover and cook for 40 or until the water is absorbed. Garnish with sliced shallots.

Spiced Fruit Salad

Serves 4-5

1 Cucumber
1 Cup Jicama, chopped
1 Cup Papaya, chopped
1 Apple (Star Apple), sliced
2 Cups Pineapple, fresh or canned, sliced
1 Green Pear, chopped
1 Green Apple, chopped

Sauce:
3 Tbsp Roasted Peanuts, chopped
1 Chili, seeded and sliced
1/2 Cup Brown Sugar
1 Tbsp Tarmind Paste, mixed with 1/2 Cup Water and drained
- TRY: Tamicon Paste Tamarind Concerntrate 8 Fl Oz
1 Banana, sliced

Prepare the fruit and mix in a bowl.

Blend all of the sauce ingredients together. Serve with fruit. Can mix it in the bowl with the fruit or dip the fruit into the sauce.

Pakistan: Chicken Biryani, Raita, & Gulab Jamun

Last night I made food from Pakistan. I knew I was going to like it because I love Middle Eastern food. The flavors are so good. I got these recipes from my good friend Shahana, who is Pakistani... so these are legitimately, awesome recipes! One of my favorite meals so far!

Chicken Biryani

Serves: 6 to 8

6 1/2 Tbsp Oil

4 Potatoes, peeled and chopped

2 Onions, finely chopped

2 Cloves Garlic, minced

1 Tbsp Ginger Root, minced

1/2 Tsp Chili Powder

1/2 Tsp Black Pepper

1/2 Tsp Tumeric

1 Tsp Cumin

2 Tsp Salt

- My FAV: Eden Foods Sea Salt -- 14 oz

2 Tomatoes, chopped

2 Tbsp Yogurt, plain

2 Tbsp Fresh Mint Leaves, chopped

1/2 Tsp Cardamom, ground

2 Pieces Cinnamon Stick

2-3 Lb Chicken Breast, skinless & chopped into chunks

1 Pinch Saffron

- My FAV: Spicely Organic Saffron *Can be hard to find in stores

5 Cardamom Pods

3 Whole Cloves

1/2 Tsp Ground Ginger

1 Lb Basmati Rice

4 Cups Chicken Stock

In a large pan, use 2 tbsp of the oil and fry the potatoes until they are slightly browned. Drain and remove the potatoes from the pan to set aside. Add remaining oil to the pan and brown the onion, garlic and ginger until the onion is soft. Add the chili, pepper, cumin, tumeric, salt (1 tsp) and tomatoes. Stir for 5 minutes. Add in the yogurt, mint, cardamon (ground) and cinnamon stick (1). Cover and cook over low heat until the tomatoes are cooked down slightly (5-10 minutes). If mixture becomes too dry add some water. 

Then add the chicken pieces and mix well. Cover and cook on low heat until chicken is tender (40-45 minutes). Meanwhile, wash the rice and drain for 30+ minutes. In a large bowl, mix the rice with saffron, cardamom pods, cloves, cinnamon stick (1), and ginger (ground). 

In a large pot, heat the chicken stock with the remaining salt (1 Tsp). When it is hot, pour in the rice mixture, as well as the potatoes and chicken mixture. Mix well. Bring to a boil, then cover and reduce to low heat for 20-25 minutes. Serve warm! Enjoy!

Raita

Serves: 5

1 Cup Yogurt, plain

1 Cup Cucumber, seeded and chopped small

1/2 Cup Fresh Cilantro, chopped

2 Tsp Green Onions, chopped

1/4 Tsp Coriander, ground

1/4 Tsp Cumin, ground

Mix all ingredients and refrigerate. Serve chilled. 

Gulab Jamun (Dessert)

Yields 16-20 

Dough Mixture:

1 Cup Dry Milk Powder

3 Tbsp All Purpose Flour

2 Tbsp Butter, melted

1/2 Tsp Baking Powder

1/2 Cup Warm Milk

1 Pinch Cardamom, ground

Optional: 

1 Tbsp Almonds, chopped

1 Tbsp Raisins, chopped

1 Tbsp Pistachio, chopped

Syrup:

1 1/4 Cup Sugar

1 Cup Water

1 Tsp Rose Water - food grade

- My FAV: Heritage Products Rosewater, Rose Petals, 8-Ounces (Pack of 3)
*I use this rose water for cooking and skin care - it is food grade

1 Pinch Cardamom, ground

Oil, for Frying

**A Note before starting: If you don't have ground cardamom (like me) you can ground it with a mortar and pestle:

Mix the dough ingredients together. First the dry ingredients and then add in the liquid (butter & milk). Mix well, cover, and let rest for 20 minutes. 

In a medium size pan, stir the sugar, water, rose water and cardamom together. Bring to a boil for 1 minute and then set aside. 

Once dough has rested. Knead and make into 16-20 small balls. Fill a large pot with oil for frying. Make sure there is AT LEAST 1 1/2 - 2 inches of oil in the pot. Heat the oil over medium heat for 5 minutes before cooking the balls. Only cook a few at a time. Place the balls in the oil and cook. Once they float to the top, cook for a few more minutes or until they are golden brown. Remove and place them on a paper towel on a plate to allow them to drain and cool slightly. 

Reheat the pan with the syrup over medium heat. Place the balls in the syrup and cook for 5 minutes. Make sure to rotate them. Then remove and drain. Serve warm or cool. Yummy!!

Singapore: Chicken & Rice w/ Chili Sauce, & Pulut Hitam (Black Rice Porridge Dessert)

Chicken & Rice w/ Chili Sauce

Serves: 4-5

Chicken & Rice:

1-2 lb Chicken
1 Tbsp Ginger, shredded
1 Tbsp Garlic, minced
3-4 Cloves
1 Tbsp Cinnamon
Salt, to taste
- My FAV: Eden Foods Sea Salt -- 14 oz
2 Cups Rice (not shown in picture)
4 Cups Chicken Stock (not shown in picture)
Lettuce

Boil chicken in water and salt until fully cooked (20 to 30 minutes). Remove from water and shred the chicken with two forks.

Fry ginger and garlic with oil until it is golden. Cook rice on stovetop or in a rice cooker. Mix in the ginger, garlic, chicken stock, cinnamon and cloves. When finished remove cloves from rice. Serve with lettuce.

Chili Sauce:

1 Tbsp Fish Sauce
- TRY: Thai Kitchen Fish Sauce -- 7 fl oz
1 Tbsp Sugar (not shown in picture)
1-2 Red Chilis, minced (I couldn't find red so I used yellow)
1 Tsp Ginger, minced
1 Lime, juice
1 Tbsp Garlic, minced
1/2 Tsp Vinegar (not shown in picture)

Put all ingredients in a blender and blend roughly.

Garnish:

1 Tbsp Coriander
2 Tomatoes, chopped
1 Cucumber, peeled & sliced
2 Tbsp Sesame Seeds
2 Tbsp Sesame Oil (can use more for taste)
- My FAV: Eden Foods Selected Toasted Sesame Oil -- 5 fl oz
2 Tbsp Soy Sauce (can use more for taste)
- My FAV: Eden Foods Organic Tamari Soy Sauce -- 10 fl oz
1 Pineapple, chopped

Prepare all ingredients as listed. Serve with chicken & Rice. Top the chicken and rice with sesame seeds, sesame oil, soy sauce, and coriander.

Pulut Hitam (Black Rice Porridge)

Serves: 4-5

2 Cups Black Rice
- TRY: Lotus Foods Organic Forbidden Rice, 15-Ounce (Pack of 6)
4 Cups Water
2 Cups Thick Coconut Milk (I used the can version)
Salt, to taste
- My FAV: Eden Foods Sea Salt -- 14 oz
2 Tbsp Sugar

Cook rice in the water on the stove top or in a rice cooker. Once finished stir in coconut milk, sugar and salt. Serve warm. So Yummy!