Yummy cultural food recipes?

any culture but american


if you know any great recipes for a cultural food


and if you have any backround or history of the food it would help


not to complicated recipes. simple. great-tasting








thank you :DYummy cultural food recipes?
African Chicken Stew





1 tablespoon olive oil


1 (3 pound) roasting chicken, deboned and cut into bite size pieces


2 cloves garlic, crushed


1 onion, chopped


1 large potato, diced


1 teaspoon ground cumin


1 teaspoon ground coriander seed


1 teaspoon ground black pepper


1 teaspoon crushed red pepper flakes


1 teaspoon salt


1 cup water


3/4 cup unsalted natural-style peanut butter


1 (15 ounce) can garbanzo beans, drained and rinsed





In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.


Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.


Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.





-----------------------


Japanese Ginger Pork





1 tablespoon grated fresh ginger root


2 tablespoons soy sauce


2 tablespoons sake


2 tablespoons mirin


1 pound thinly sliced pork loin


3 tablespoons vegetable oil





In a large bowl, mix together the ginger, soy sauce, sake and mirin. Add the sliced pork, cover, and marinate for about 1 hour.


Heat the oil in a skillet or wok over high heat. Add the pork, and fry until brown. The pork should have a dark crispy look to it. Do not cook on low or medium heat, as the juices will not cook fast enough to get a crispy texture. Discard leftover marinade.





------------------------------





Irish Boiled Corned Beer Dinner





1 (5 1/2 pound) corned beef brisket


2 large onions


15 small white (Irish) potatoes


10 carrots, cut into 1 inch pieces


2 heads cabbage, cored and cut into wedges








Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.


Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.


Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.





----------------------


Russian Vegetable Pie





4 eggs


1 1/4 cups all-purpose flour


1 teaspoon white sugar


1 teaspoon salt


3 tablespoons butter


4 ounces cream cheese, softened





2 tablespoons butter


1 onion, chopped


1 small head cabbage, shredded


1/8 teaspoon dried marjoram


1/8 teaspoon dried tarragon


1/4 teaspoon dried basil leaves


salt and pepper to taste


1 tablespoon butter


8 ounces fresh mushrooms, sliced


4 ounces cream cheese, softened


1/2 teaspoon dried dill weed





Preheat oven to 400 degrees F (200 degrees C.) Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.


In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cream cheese until mixture forms a ball. Roll out 2/3 of the pastry and line a 9 inch pie dish. Roll out the remaining pastry and make a circle large enough to cover the dish. Put it away to chill.


In a large skillet, melt about 2 tablespoons butter. Add the onion and cabbage and saute for several minutes, stirring constantly. Season with marjoram, tarragon, and basil, salt and pepper. Cook, stirring occasionally, until the cabbage is wilted and the onions are soft. Remove from the pan and set aside. Add another tablespoon of butter to the pan and saute the mushrooms lightly for about 5 to 6 minutes, stirring constantly.


Spread the softened cream cheese in the bottom of the pie shell. Arrange the egg slices in a layer over the cheese. Sprinkle them with chopped dill, then cover them with the cabbage. Make a final layer of the sauteed mushrooms and cover with the circle of pastry. Seal and flute the edges of the crust. With a sharp knife, cut a few short slashes through the top crust.


Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 20 to 25 minutes, or until golden brown.


-----------