Recipes

All recipes

Vegetarian, or something you can't eat? Set your diet once and we'll hide recipes that don't fit.

Filters (8)

484 recipes

Coconut chokaRoasted coconut and garlic relish

Coconut choka is a smoky Indo-Trinidadian relish from villages in central and south Trinidad, eaten for breakfast or dinner with soft sada roti: pieces of dry coconut are roasted over an open flame until charred in spots, then ground with garlic, onion and hot pepper. It is nutty, smoky and fiery, and needs nothing else but the roti and a cup of tea. The common mistake is only warming the coconut; without proper black spots and a toasted smell it tastes raw. Chef's tip: scrape off only the thickest burnt bits before grinding, since a little char is the whole point. Wear gloves or wash your hands well after handling the hot pepper.

18 min

Trinidadian Chutneys & Dips

by KrazyBadal 0 views

TripleAvocado, tomato and egg sandwich

The triple is the soft, layered sandwich of Lima's cafés and bakeries, eaten at lonche, the Peruvian late-afternoon meal, or as a light supper: three slices of crustless white bread layered with avocado, tomato and sliced hard-boiled egg, all held together with mayonnaise. It looks neat, tastes fresh and is loved by children. Shop-bought mayonnaise is made with pasteurised egg, so it is safe for everyone. The common mistake is letting wet tomato touch the bread, which turns it soggy within minutes. Chef's tip: pat the tomato dry and sit it between the avocado and egg, then press the sandwich under a board for a minute before cutting.

15 min

Peruvian Snacks & Starters

by KrazyBadal 0 views

Pan con butifarraHam roll with onion salsa

Pan con butifarra is Lima's evening sandwich, sold in old-school sangucherías and made at home for a light dinner with coffee: a crusty roll filled with jamón del país, a spiced Peruvian pork ham, under a heap of salsa criolla, red onion sliced thin and soaked in lime with chilli. Outside Peru, use a good cooked pork ham. The common mistake is leaving the onion harsh; give it a quick rinse in salted water before dressing it. Chef's tip: a leaf of lettuce under the ham stops the lime juice soaking straight into the bread.

10 min

Peruvian Meat

by KrazyBadal 0 views

KachourieSplit pea and spinach fritters

At Divali nagars and Phagwah gatherings in Trinidad, the food tents sell paper bags of kachourie with a squirt of tamarind or mango chutney. They are made from yellow split peas soaked overnight and ground coarse with garlic, hot pepper and geera (cumin), then mixed with chopped spinach or bhaji leaves and spooned into hot oil, giving a craggy outside and a soft, savoury middle. They are naturally vegan and, without baking powder, gluten-free. Common mistake: adding water while grinding, which gives a runny batter that soaks up oil; grind in short bursts with only a spoon or two of water, and the fritters are done when they are deep golden and sound hollow when tapped. Chef's tip: beat the ground batter with a spoon for a minute to whip in air, which makes them lighter.

45 min

Trinidadian Snacks & Starters

by KrazyBadal 0 views

GojhaSweet coconut half-moon pastries

When Divali comes to Trinidad, Hindu families light rows of clay deyas along bamboo frames, and the kitchen fills up with sweets to share with neighbours of every faith: kurma, parsad, barfi and gojha. Gojha are the Caribbean cousin of the North Indian gujiya: a short dough rolled thin, filled with grated coconut cooked with brown sugar, cinnamon, nutmeg and ginger, folded into half-moons, crimped and fried golden; the same tray reappears at Phagwah, the spring colour festival. Common mistake: frying in oil that is too hot, which browns the outside while the pastry stays raw; keep the oil at about 170 °C and fry until the bubbles slow and the gojha are evenly golden. Chef's tip: seal the edges with a dab of water and crimp them tightly, or the filling leaks and spits in the oil.

60 min

Trinidadian Indian Sweets

by KrazyBadal 0 views

BaiganeeAubergine in split pea batter

Baiganee is the Trinidadian answer to Bengal's beguni, brought by indentured labourers and changed by the island: the melongene (aubergine) slices are coated in a batter of ground split peas with garlic, geera and hot pepper rather than gram flour, and they turn up on Divali and Phagwah trays and at every Indo-Trini wedding next to pholourie and saheena. The batter fries into a thick, crunchy shell around soft, creamy aubergine. Common mistake: slicing the melongene too thick, so it stays raw while the batter burns; cut it 5 mm thin and fry until the batter is golden and a knife goes through the centre with no resistance. Serve with mango or tamarind chutney. Chef's tip: salt the slices for 10 minutes and pat them dry, so the batter sticks and the oil does not spit.

40 min

Trinidadian Snacks & Starters

by KrazyBadal 0 views

RužiceWalnut pastry roses in syrup

Ružice, meaning 'little roses', are baked for Bajram in Bosnia and Herzegovina, the Eid holidays when trays of syrup-soaked sweets are set out for every guest. Thin sheets of pastry are brushed with butter, scattered with walnuts and rolled up, then sliced so each piece opens like a rose in the oven. The baked roses drink up a cold lemon syrup and turn sticky, crisp on top and soft underneath. Chef's tip: pour cold syrup over hot pastry (or hot over cold), never both the same temperature, or the roses go soggy.

90 minBalkan Desserts

by KrazyBadal 0 views

Slavski kolačDecorated ceremonial bread

The slava is a uniquely Serbian Orthodox custom: each family honours its own patron saint on that saint's feast day, passed from father to son, with a lit candle, boiled wheat (žito) and the slavski kolač, a round, decorated bread. The priest blesses it; the family turns it, cuts a cross into its base, pours a little wine into the cuts, and breaks it together. It is decorated with dough crosses, the seal 'IC XC NI KA', doves, wheat ears and grapes. It is a plain, vegan bread. Chef's tip: keep the decorations' dough a little stiffer than the loaf, so they hold their shape.

110 minBalkan Baking

by KrazyBadal 0 views

PincaEaster sweet bread

Pinca (or sirnica in Dubrovnik) is the Easter bread of Dalmatia and Istria in Croatia. It is a tall, golden round of rich yeast dough with egg yolks, butter, lemon and orange zest and vanilla, cut with three slashes on top before baking so it opens into a three-pointed cross. It is blessed at church on Holy Saturday with the Easter eggs and ham, and eaten at Easter breakfast. Old recipes add a spoon of rum or prošek wine; this one doesn't. Chef's tip: let the dough rise slowly, even overnight in the fridge, as pinca gets its tender, fragrant crumb from a long rise.

80 minBalkan Baking

by KrazyBadal 0 views

Sopa teólogaTurkey broth with bread and cheese

Sopa teóloga ('the theologian's soup') goes back to colonial convents in Lima and Arequipa, where it was cooked for feast days, and it is still served at Holy Week and family celebrations. A rich turkey (or chicken) broth is thickened with soaked bread, milk and fresh cheese, with yellow potatoes and shreds of turkey, and finished with a little ají amarillo and chopped huacatay or parsley. It is thick, comforting and filling. Chef's tip: blend part of the soaked bread with broth before adding it, which gives the soup its creamy body without lumps.

115 min

Peruvian Soups

by KrazyBadal 0 views

AllerheiligenstriezelBraided sweet loaf

In Bavaria and Austria, godparents give their godchildren an Allerheiligenstriezel on All Saints' Day, 1 November: a large braided loaf of sweet yeast dough, brushed with egg and scattered with almonds or pearl sugar. The braid is said to recall the old custom of cutting a plait of hair in mourning, and the size of the loaf once showed how generous the godparent was. It is lightly sweet, with lemon and vanilla, and is eaten sliced with butter or jam. Some recipes add rum-soaked raisins; these are soaked in warm water instead. Chef's tip: braid four strands for an impressive, high loaf.

85 min

Austrian Baking

by KrazyBadal 0 views

Dowina (Kurdish yogurt soup)

Dowina, called ash-e doogh in Persian, is warming spring food in Kurdish homes around Newroz, when yogurt is plentiful and the first herbs are cut from the garden. Rice and chickpeas simmer in a tangy, lightly thickened yogurt broth, finished with fresh dill, coriander and a sizzle of dried mint in oil. It is eaten warm, never boiling hot, with flatbread. The common mistake is to heat the yogurt too fast without stirring, which makes it split into grainy curds. Chef's tip: whisk an egg yolk and a spoonful of rice flour into the yogurt before it goes on the heat; it holds the soup smooth all the way to the simmer.

75 minMiddle Eastern Soups

by KrazyBadal 0 views

Pajagua mascadaBeef and cassava patties

Pajagua mascada is a Paraguayan street-food classic that appears on every table for the San Juan festival on 24 June, when bonfires burn and the night is full of games and traditional food. Minced beef is mixed with mashed cassava, onion, garlic and a little egg and flour, shaped into flat patties and fried until crisp. The name comes from Guaraní and refers to the 'chewing' of old Paraguayan cooks, who made it from leftover meat. Chef's tip: dry the boiled cassava well and remove its woody core, which keeps the patties light and crunchy.

60 min

Paraguayan Meat

by KrazyBadal 0 views

OsterpinzeEaster anise brioche

Osterpinze is the Easter bread of Styria, Carinthia and the area around Trieste, a soft, golden brioche dome with three deep cuts on top for the Holy Trinity, so that it opens into a crown as it bakes. The dough is rich with egg yolks and butter and flavoured with anise and lemon; old recipes add a splash of white wine, left out here. It is blessed in the Easter basket on Holy Saturday and eaten on Easter morning with ham, horseradish and eggs, or with butter and jam. Chef's tip: make the three cuts with scissors just before baking, deep enough to reach halfway down, so the crown opens wide.

75 min

Austrian Baking

by KrazyBadal 0 views

KaguyjyWhite corn pudding

On the night of 23–24 June, Paraguayans celebrate San Juan with bonfires, games like walking over hot coals and the 'paso de fuego', and a table of traditional foods, and kaguyjy (also mazamorra) is one of them. It is a soft, creamy pudding of cracked white corn (locro) simmered slowly in water and then milk with sugar or honey, sometimes with orange peel. It is eaten warm or cold. It is gluten free. Chef's tip: soak the corn overnight and cook it until each kernel is tender before adding the milk, or it never turns creamy.

130 min

Paraguayan Desserts

by KrazyBadal 0 views

KalanehWild leek stuffed flatbread

In Kurdistan and Kermanshah, Newroz arrives with the first spring greens on the hillsides, and families gather wild leeks to fold into kalaneh, thin griddle breads cooked over a fire or a hot pan and soaked in melted butter. The dough is plain and soft, rolled very thin around a pile of chopped leek or chives with a little salt and pepper, so the greens steam inside as the bread blisters. Eat it hot, torn into strips, with yogurt and tea at a Newroz picnic. The common mistake is wet greens, which turn the dough soggy and make it tear; dry them well after washing. Chef's tip: brush the butter on the moment the bread leaves the pan so it soaks right in.

65 minMiddle Eastern Breads & Parathas

by KrazyBadal 0 views

PečenicaRoast pork

Pečenica is the Christmas Day roast of Serbia and Montenegro: traditionally a whole young pig turned on a spit in the yard from early morning, so that it is ready when the family returns from church and greets each other with 'Hristos se rodi'. This home recipe follows our site's approach of using carved portions rather than a whole animal: bone-in pork shoulder pieces with the skin on are rubbed with salt and slow-roasted until the meat is tender and the skin crackles like the spit-roast. Serve with česnica bread, pickled vegetables and roasted potatoes. Chef's tip: baste the skin with beer, or with cold water for an alcohol-free version, near the end; it helps the crackling blister.

290 minBalkan Meat

by KrazyBadal 0 views

Bakalar na bijeloSalt cod with potatoes and garlic

On Badnjak, Christmas Eve, Croatian families in Dalmatia keep the meal meatless, and bakalar na bijelo ('white salt cod') is the dish that says Christmas. Salt cod is soaked for days, then cooked with potatoes, a lot of garlic, parsley and good olive oil and shaken in the pot until it turns into a creamy, almost spreadable mix. It is served warm with bread and a glass of wine for the adults. Chef's tip: shake the pot rather than stirring it, so the fish breaks into flakes and emulsifies with the oil and potato.

90 minBalkan Fish

by KrazyBadal 0 views

Chipa so'oCheese bread with spiced beef

In Paraguay, families bake chipa in the clay tatakua ovens on Holy Wednesday so there is food for Thursday and Good Friday, when cooking stops. Chipa so'o ('chipa with meat') is a cassava-starch and cheese bread wrapped around a little filling of minced beef cooked with onion and egg, then baked until crisp outside and chewy within. It is naturally gluten free. Chef's tip: knead the dough until it no longer cracks at the edges when pressed; dry dough splits around the filling.

90 min

Paraguayan Breads & Parathas

by KrazyBadal 0 views

PaimeSteamed cornmeal and pumpkin parcels

Paime (or pime) is a Trinidad and Tobago Christmas sweet, a cousin of the Venezuelan hallaca brought by the parang tradition, when singers go from house to house at Christmas and are fed at every stop. Cornmeal, grated pumpkin and fresh coconut are mixed with sugar, butter, raisins and warm spices, wrapped in banana leaves and steamed until firm. Paime are eaten warm or cold, and keep for days in the fridge. Chef's tip: soften the banana leaves over a flame or in hot water first, so they fold without splitting.

100 min

Trinidadian Desserts

by KrazyBadal 0 views

Trinidad ginger beer

In Trinidad and Tobago, Christmas would not be complete without jugs of homemade ginger beer and sorrel in the fridge, ready for every visitor who drops by between Christmas Eve and Old Year's Night. Fresh ginger is grated, steeped with lime, cloves and sugar for about a day, then strained and served over ice. Made this way it is not fermented, so it has no alcohol and children can drink it. It is spicy and refreshing. Chef's tip: grate the ginger with its skin on (just scrub it), as much of the heat is just under the skin.

30 min

Trinidadian Drinks

by KrazyBadal 0 views

Aguadito de polloCoriander chicken rice soup

Aguadito is the soup Lima serves in the small hours: at the end of a wedding, after New Year's Eve and at weekend family lunches, it is ladled out thick and steaming to revive everyone. Rice simmers in chicken broth coloured deep green with blended coriander and warmed with yellow ají amarillo, along with peas, carrot, pepper, sweetcorn and potato. A portion gives about 24 g of protein, from the chicken with a little from the rice and peas, for around 480 kcal. The common mistake is adding the coriander purée too early: cooked for long it turns khaki and loses its fresh taste, so stir it in for the last 10 minutes. The chicken must reach 74 °C at the bone. Chef's tip: blend a handful of spinach with the coriander; it keeps the colour vivid green without changing the flavour.

75 min

Peruvian Soups

by KrazyBadal 0 views

Chilcano de pescadoClear fish broth

In the fishermen's terminals of Chorrillos and Callao, chilcano is what you drink on a Sunday morning after a long night: a clear, gingery broth made from the heads and bones left over from cleaning fish for ceviche, with chunks of fish, red onion, chilli and a squeeze of lime in the bowl. It is light and warming, around 160 kcal a bowl, and still gives about 24 g of protein from the fish fillet and the broth. The common mistake is squeezing the lime into the pot while it boils, which turns it bitter; add it to each bowl at the table. Don't boil the bones for more than 30 minutes either, or the broth turns cloudy and harsh. Chef's tip: ask the fishmonger for heads and frames from mild white fish like sea bass or cod, and leave out oily fish such as mackerel, which makes the broth strong and fishy.

55 min

Peruvian Soups

by KrazyBadal 0 views

ParihuelaSpicy seafood soup

Parihuela is the big weekend seafood soup of Callao and the Peruvian coast, eaten at long Sunday lunches in cevicherías and praised as a cure for tiredness and late nights. A deep red broth of ají panca, ají amarillo, tomato and fish stock is loaded with chunks of fish, prawns, squid and mussels. A portion gives about 30 g of protein, from the fish and shellfish, for roughly 300 kcal. Some cooks add chicha de jora or beer; this version has none. The common mistake is adding all the seafood at once: squid and prawns turn rubbery while the fish cooks, so they go in last. Before cooking, discard any mussels that stay open when tapped, and after cooking discard any that stay shut. Chef's tip: fry the chilli pastes in the oil until they darken and smell sweet; that toasted ají is what gives parihuela its depth.

70 min

Peruvian Fish

by KrazyBadal 0 views

Showing 24 of 484 recipes

Show more recipes

Page 1 of 21