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!

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!