In our blog we share with you our favorite recipes from our host countries. Selected with love and cooked by our team members on-site! Bon appétit!
#1: „Pilipili ya Kukaanga“ – Home made Chilli from Tanzania
Today you we’re proudly presenting the recipe for Pilipili ya Kukaanga, freshly prepared for you by our coordinator Kareen in Arusha, Tanzania!
- 2 table spoons cooking oil
- 1/2 medium sized onion: slice to small pieces
- 1 raw fresh pepper (you can add more pepper depending on how spicy you want it to be): slice to as small pieces as possible, do not grind
- 1/2 teaspoon of grind garlic
- 3 average sized ripe tomatoes: grind the tomatoes to create sauce, countertop blender can be used
- 1/4 teaspoon of salt
- 1/2 of medium sized fresh lemon (to squeeze lemon juice from)
Procedures (cooking flame should be moderate):
- Add 2 table spoons of cooking oil to a hot pan
- Add your sliced onions and fry until they are a faded tint of brown
- Add a teaspoon of garlic and stir until mixed properly with the onions
- Quickly add the pepper and stir; beware of inhaling the vapor from this, you can cough and sneeze from the spicy steam
- Immediately after step 4, add the tomato sauce and stir to have a uniform mixture
- Then add 1/4 teaspoon of salt
- If the consistency is too heavy, you can add water to a desired consistency
- Let the mixture boil for 5 minutes
- Add the lemon juice and stir
- Your pilipili is ready to be served with food!
Kareen, why do I like pilipili ya kukaanga?
I like the dish because I like spicy! Considering that Tanzanian food is normally not spicy, having home made chilli (pilipili ya kukaanga) gives that taste to you!
When and where is it usually eaten?
It is normally eaten with main dishes especially lunches and dinners. For instance you can mix pilipili with a beef stew that is to be eaten with Ugali (stiff porridge, a typical Tanzanian local food) during lunch. You can easily cook and have pilipili ya kukaanga at home; it is rare in restaurants since they mostly provide canned/industrial made chilli.
Which typical ingredients from Tanzania does it include?
All the Ingredients are typical local ones from Tanzania, and you can get them fresh from the local food markets!
Where do you usually enjoy this dish
Oh my my! I enjoy cooking it myself!
#2: Rosquillas: Tasty cookies from Nicaragua!
Today, Nicole from our international team will show you how to prepare „Rosquillas“, small biscuits from corn dough from Nicaragua!
- 3 lbs Nicaraguan „Queso Seco“ (dry cheese, hard cheese)
- 3 lbs of „Masa“ (cornmeal)
- 2 eggs
- 4 tablespoons of butter
- 6 tablespoons of lard (in Nicaragua, beef or pork lard is traditionally used – but you can also replace this with vegetable fats)
- Turn on the oven and preheat to 350 ° C
- Grate the cheese (the finer the better).
- Mix the cheese and the „masa“ and then add the eggs.
- Add butter and lard and blend all ingredients until you get a dough.
- Roll out the dough and use a cookie cutter to cut out small circles or curls.
- Place the biscuits on a sheet of baking paper and bake in the oven until they turn yellowish brown.
- Now take the biscuits out of the oven and let them cool down to bake them again after cooling at 200 ° C until they are crispy.
- Sprinkle with sugar and let taste!
Nicole, why do you like Rosquillas in particular?
Rosquillas are a typical Nicaraguan pastry that is still handmade in small shops in many places. Baking them is a pretty sweaty affair though!
When and where is the dish usually eaten?
Traditionally, one eats rosquillas for coffee. Many people in Nicaragua first dip their cookies in the coffee before eating them.
Which typical ingredients from Nicaragua are used?
Originally, the pastry comes from the small village of El Viejo in northern Nicaragua, where a lot of sugar cane is grown. Corn is also a popular ingredient in Nicaragua.
# 3: Traditional pastilla with almond chicken from Morocco!
Ingredients (for 8 people):
- 1 chicken
- 1 tablespoon butter
- 4 large onions
- 1 bunch of parsley
- 1 bunch of coriander
- 1 piece of fresh ginger
- Some saffron
- A pinch of turmeric
- 1/2 teaspoon black pepper
- 10 eggs
- 2 tablespoons of honey
Preparation of almonds:
- 250 g blanched almonds fried in oil and roughly chopped
- 50 g of powdered sugar
- 1/2 teaspoon cinnamon powder
- 1 teaspoon of orange blossom water
- 7 filo pastry leaves
- 150 g clarified butter for the filo pastry
- Sauté butter, salt and pepper in a large saucepan and simmer with 1/2 l of water.
- Rinse the chicken cold and add to the pot with ginger, spices and herbs. Cover and cook for about 45 minutes over very low heat. Take out meat.
- Add 1/2 tablespoons of cinnamon to the stock and reduce to 1/4 liter. Reduce heat.
- Whisk eggs with lemon juice, pour into broth, simmer creamy (do not boil).
- Meanwhile, you can already remove the chicken from the bone, remove the skin and cut the meat. Remove broth from the heat, add meat and allow to cool.
- Preheat oven to 200 °.
- Chop the blanched almonds and lightly fry them until they turn golden brown. Then mix with the sugar and the orange blossom water.
- Next, grease the baking dish and lay it out with the dough, put the meat mass on it, beat the leaves inwards over it. Place 2 pastry sheets over it, sprinkle with almond mixture and beat inwards. Lay the remaining leaves over it and fold under the pate.
- Brush the pate with the remaining clarified butter and bake in the oven (center, circulating air 180 °) in 25-30 minutes until golden brown (possibly cover with baking paper). Allow to cool slightly and dust with remaining powdered sugar and cinnamon.
Et voila! – The Moroccan Pastilla is ready!