Algerian Recipes
The food of Algeria is full of flavour and well-spiced. There is a love of sweet pastries, probably originally introduced by the Turks. Spiced, roast lamb with couscous, served
with a variety of fresh vegetables could be considered the national dish.
The use of spice may not be as intense as in neighbouring Morocco, but there are many similar influences, and to some extent you could get away with borrowing dishes from any
of the other Maghreb countries if you so wished.
 Spicy Fish Kebabs H S / M
Spiced Lamb Tagine H M
Chakchouka (ratatouille-style vegetable dish with eggs) V H A
Algerian Fish Soup H S
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Argentinian Recipes
If you're a vegetarian, then much of the Argentine cuisine is not for you. Beef has been universally popular in Argentina since its introduction by the Spanish over 500 years ago,
and continues to be one of the most frequently served foodstuffs, especially grilled or barbecued.
There is a strong European/mediterranean influence on much of the Argentinian cooking. As well as beef, chicken, lamb, pork and offal are all popular,
and the use of fresh locally grown produce is still preferred. Argentine cooking is, on the whole, less spicey than that of many other South American countries,
with sweet peppers, tomatoes, herbs and onions being widely used as flavourings rather than chillies. The European influence is evidenced in the popularity of foods such as
Italian Pasta, French style bread and seasonings such as parsley, fresh oregano, paprika, thyme and bay leaves.
Argentine Beef Empanadas
H S
Argentine Flautas
H S
Argentine Beef Stew - Carbonada Criolla
M
Argentine Beef Stew in a Pumpkin
M
Argentine Baked Chicken - Pollo Rio Negro
M
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Brazilian Recipes
Brazilian cooking has been influenced by many other nations and cultures. In addition to the cooking of the indigenous peoples, Brazilian cuisine has been heavily influenced by
the Portuguese, who first colonised the area 500 years ago, and by the culture of the West African slaves that they broguht with them.
Additionally, the style of cooking and the ingredients used differs by region in this vast country, although rice and beans as staples are consumed almost everywhere.
In the north, close to the Amazon, fish is an important source of protein, and there is an abundance of fresh local root vegetables and fruit.
By contrast, the central and western areas, much of which is open grassland, produce large quantities of beef, corn and pork.
Like their close neighbours and arch-rivals the Argeninians, Brazilians love to barbecue, and often a barbecue becomes an all day event, with mountains of beef being slowly
barbecued throughout the afternoon, being gradually eaten slice by slice, washed down with cold beer. The beef is often simply salted and cooked - very little marination.
The Brazilians claim to have been the first to introduce beef to South America, even before it arrived in Argentina. Whether that's true or not, beef is certainly always on the menu!
Brazilian Spicy Barbecue Sauce - Molho Apimentado
H A
Brazilian Barbecued Chicken Kebabs - Churrasco de Frango
S
Brazil's National Dish - Pork & Black Bean Stew (Feijoada)
H M
Brazilian Chicken in Red Wine - Frango ao Vinho
M
Brazilian Fish Stew - Moqueca de Peixe
H M
Brazil's classic Caipirinha cocktail
A
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Cameroon Recipes
The cuisine of Cameroon is one of the most varied in Africa. Staple foods in Cameroon include cassava, yam, rice, plantain, potato, maize, beans, and millet, but some are more popular in
certain regions than others.
A typical main meal consists of rice, mashed potato, cassava or couscous served with a stew or soup. Vegetables such as spinach, onion, tomatoes, peppers and squashes are common,
and dishes are flavoured with peanuts, chillies and ginger. There is a large variety of different fruits grown in Cameroon, including bananas, citrus fruits, pineapple, mangoes and grapes.
Cameroon Beef Kebabs - Brochettes à la Camerounaise
H S
Cameroon Beef & Coconut Curry
H M
Fried Spinach
A V
Zom - Beef & Spinach Stew
M
Banana Bread
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Chilean Recipes
Like many Latin American countries, Chile's cuisine has been influenced not only by the early Spanish settlers, but also by the many immigrants from other European countries over the years.
Combine this fact with an incredibly diverse terrain (deserts, rain forests, mountains, beaches, glaciers...) and a huge coastline, and you begin to understand why it is hard
to define one style of cooking as "the Chilean cuisine".
Seafood is extremely popular; what beef is in Argentina, seafood is in Chile! As well as a host of different freshwater and sea fish, plus the usual crab, lobster, clams, mussels etc,
Chileans seems quite happy to eat almost anything else that comes from the sea too! There are a whole host of intirguing and unique seafood ingredients that are popular in the
restaurants of Santiago that simply aren't available for the rest of us to enjoy, but if you ever visit the country, be brave and try at least one item on the menu
that you haven't tried before!
Chilean anticuchos - barbecued skewered meat
S
Empanadas - individual meat pies*
S
Ceviche - cold Chilean seafood salad
S
Pastel de choclo - Chilean shepherds pie
M
Grilled Chilean Sea Bass with Sherry Cream Sauce
M
Chilean Bean, Vegetable & Pasta Stew - Porotos con Rienda
M
Chilean Pisco Sour Cocktail
A
*These empanadas are listed as Argentinian in our database, but are cooked in Chile with an almost identical recipe.
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Recipes From Cote d'Ivoire (Ivory Coast)
The food of the Ivory Coast, or Côte d'Ivoire, has slow-simmered stews and a variety of starches and grains.
Chicken and fish are popular. Tomatoes, aubergine (eggplant) and onions are important vegetables.
Cassava root, plantains, and rice form the bulk of starchy calories.
A popular dish is mafé, or sauce d'arachide, which is meat in peanut sauce.
Side dishes include fried or mashed plantains and attieke - grated and cooked cassava.
Small, local restaurants called maquis serve dishes like kedjenou, chicken stewed with vegetables.
Chilled Avocado Soup
H S
Kedjenou
(chicken stewed with vegetables) H M
Mafé
(meat in peanut sauce) M
Halibut, Coconut & Rice Casserole
H M
Fried Smoked Fish with Green Beans
H M
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Egyptian Recipes
The food of Egypt is full of flavour and well-spiced, without being particularly hot in the chilli sense.
They eat a lot of beans and pulses, eggs and omelettes, and poultry (pigeon is particularly popular, as are goose, chicken and quail).
Seafood is also popular near the red sea, and breads are served with every meal.
Djej M'Ahmar
M (Roast chicken, stuffed with couscous and served with a red sauce)
Ful Nabed A
(Egyptian-style Butter Beans)
Melokhia A
(Egyptian-style Spinach)
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Recipes from Gabon
The cuisine of Gabon is one of the most varied in Africa. Fresh fruit and vegetables are in plentiful supply, as are both fresh and saltwater fish. Dishes using letils and other pulses
are very popular. Cucumbers, manioc leaves and tubers, and rice are also frequently used.
A typical main meal consists of rice, fufu or manioc served with a stew or soup. Vegetables such as spinach, onion, tomatoes, peppers and squashes are common,
and dishes are flavoured with peanuts, chillies and garlic. Thanks to its tropical climate, a large variety of different fruits grow in Gabon, including bananas, papayas, guavas, coconuts, citrus fruits and pineapples.
Gabonese Mustard Chicken
M
Gabonese Fish in Peanut Sauce
M
Gabonese Baked Bananas
D
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German Recipes
Germans are perhaps best known for their meat dishes, especially pork based recipes. As well as big pork roasts, different regional types of sausages - such as the Nürnberger Bratwurst -
are very popular. It is customary in most parts of Germany to eat these sausages with mustard and chips. OK, nothing unusual in that. But the Germans like chips with mayonnaise. Now that sounds a bit odd to us Brits, but having chips with salt and vinegar on sounds odd
to the Germans, so give it a go - you might enjoy it! Getting a selection of German sausages, a jar of German mustard, a huge bowlful of chips, and some German beer is as good a place as any to start for a German themed party.
Pretzels
S
Bavarian Schweinsbraten - Roast Pork
M
Bavarian Potato Dumplings (Kartoffelknödel)
A
German Meatballs
M
German Red Cabbage (Rotkohl)
A
Rheinischer Sauerbraten - roasted joint of beef marinated
in red wine vinegar and spices M
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Ghanaian Recipes
Many Ghanaian recipes include - and indeed rely heavily on - ingredients that are not always easy to find elasewhere, such as red palm oil.
Everyday food for most Ghanaians consists of a staple called fufu, made from ground cassava, served with a soup or watery stew made with whatever is in season,
often yams, peanuts and/or plaintains, and almost always chillies. Often fish is added. Rice and millet are also widely used and eaten.
Chicken and goat are reared by many families and eaten on special occasions.
There are many similarities between the cuisine of Ghana and that of its near neighbours. Hkatenkwan, a chicken stew made with peanut (groundnut) butter,
is for example similar to Ivorian Mafé (Meat in Peanut Sauce). Fufu is popular throughout western Africa.
Jollof is an "all in one" dish with chicken, rice and vegetables in a tomato-based sauce, very simlilar to
Kedjenou from the Ivory Coast. Either could be used if you are planning a Ghanaian party, so we won't reproduce them here.
Hot Plaintain Crisps
S
Braised Chicken with Chillies
H M
Shoko
(Beef & Spinach Stew) H M
Simple Ghanaian Fried Fish
H M
Ghanaian Prawn Skewers
(Beef & Spinach Stew) H M
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Italian Recipes
Italians tend to eat their evening meals late, but many enjoy aperitivo in the bars on the way home from work in the early evening.
This is not dissimilar to the Spanish tapas concept, but in Italy acts as a kind of "happy hour". When a bar is offering aperitivo, a customer orders a drink
and can then help themselves to small portions of many different dishes that are available in the venue in a "buffet" style. As long as you are ordeing drinks, and the
"happy hour" is still operating, you can continue to help yourself to the food. To most Italians, this is an opportunity to relax over a drink and a small snack
on the way home from work. To us, with our football party heads on, there's an idea for a party here. Invite some friends round for the game, set up the buffet featuring
some pizzas and some of the recipes below, let people help themselves to drinks and food before the game, then again at half time, and then again after the final whistle.
It is perhaps misleading to think of "Italian food", as many dishes popular in the area around Milan
are more closely related to the cuisines of alpine neighbours such as Switzerland, Austria and Slovenia, than they are to southern Italian cooking.
Risotto with Bacon & Cheese - Risotto alla pilota
M
Milanese Chicken in Mushroom & Ham Sauce - La Piccata Milanese
M
Milanese Veal Cutlet - La Cotoletta Alla Milanese
M
"Woodman's Mushrooms" - Pappardelle alla Boscaiola
M
Milanese Biscuits - Biscottini di Milano
D
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Japanese Recipes
Japanese food has evolved over centuries of traditions, and more recently has also blended in a few influences from China, Korea and the West. Being an island culture, seafood of many
types is very popular in Japan, and meat dishes have only started to become popular relatively recently. Noodles and rice are the main staples. Japanese rice is of the short grain, sticky type. There are many types of Japanese noodles, the main ones being Soba, which are thin
noodles made of buckwheat, and Udon, which are thicker wheat noodles. A traditional Japanese meal consists of a bowl of soup, a bowl of rice, some pickles and 2-3 "side dishes"
- which could be fish, meat, vegetables or tofu, and may be raw, grilled, boiled, steamed or deep-fried - all served together.
Vegetable miso soup
V S
Chirashizushi - "Scattered Sushi"
M
Chicken Yakitori - Grilled Chicken Kebabs
M
Cucumber & Avocado Sushi
V S
Chicken & Egg Rice Bowl - Oyakodon
M
Tempura - Deep Fried Prawns & Vegetables in Batter
M
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Korean Recipes - North & South
Central to Korean cuisine are rice, noodles, tofu, vegetables, and meats. Traditionally, Korean meals are served with many side dishes ( banchan) and steamed short-grain rice.
Kimchi, a fermented, spicy vegetable dish is omnipresent as an accompaniement to every meal. Korean cooking is flavoured with spices including sesame oil, soy sauce, chillies, garlic, ginger,
and doenjang (fermented soybean paste).
While the main staples eaten are rice and noodles, pulses - especially soybeans, mung beans and azuki beans - remain extremely popular, and are used in many different ways. The main sources of
protein are chicken and pork (but beef - which is highly valued - and dog meat are also eaten). As the Korean peninsula is almost surrounded by water, fish and seafood are very popular,
and can be either grilled or eaten in soups and stews. Koreans eat a very wide selection of different vegetables, many of which are not well known in the west; popular vegetables include
include potato, sweet potato, cabbage, spinach, courgettes, mushrooms, cucumber, garlic, chillies, various types of seaweed, and lotus root.
Bulgogi - Korean Barbecued Beef
M
Hot & Spicy Squid Stir Fry - Ohjinguh bokkeum
H M
Korean Ginger Tea
Spicy Stir Fried Chicken - Dak Galbi
H M
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Libyan Recipes
Libyan cuisine is often very simple, and certainly not as spicy as that of nearby Morocco. Key ingredients in Libyan cooking are olives and
olive oil, dates, couscous, breads, dates and milk. Eggs and fresh local vegetables are used in abundance, and the dish Chakchouka
or shakshouka is as popular here as it is in neighbouring Algeria. When meat is eaten, lamb, mutton and chicken are the most available
and affordable options. Rich soups and stews - including tagines (see our Morocco and Algeria pages)
- can form the main course of a Libyan party meal. Couscous is popular here, as it is throughout North Africa. However, Libyans eat more rice than their neighbours, so we've included an idea for a Libyan rice recipe below.
Libyan Salad
V S
Libyan Spinach & Bean Soup
S
Chakchouka - Ratatouille Style Vegetables with Egg
H M
Libyan Rice with Nuts & Dates
V A
Libyan Fish & Potato Stew
H M
Libyan Lamb Casserole
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Moroccan Recipes
Chicken is the most widely eaten meat in Morocco. The most commonly eaten red meat in Morocco is beef; lamb is preferred but is relatively expensive. Couscous is the most famous Moroccan
dish along with tajine/tagine. Pastilla is a famous Moroccan meat pie, traditionally made with pigeon, but chicken is a suitable alternative.
The use of spices is very widespread and often intenense, probably more so than in some of the neighbouring countries. However, to some extent you could get away with borrowing dishes from any
of the other Maghreb countries if you so wished.
Moroccan Chick Pea Soup
V S
Moroccan Lemon Chicken
M
Moroccan Lamb Kebabs
M
Moroccan Lamb Kofte
H M
Moroccan Chicken Tajine
H M
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Nigerian Recipes
The many different geographical factors and culutural groups in Nigeria lead to a varied cuisine. Fruits - such as melon, mango, pineapple, banana and citrus fruits are widely available and popular with all.
There are vegetarian groups within the population. Others eat fish, and with other groups meat dishes - especially kebabs cooked over an open fire - are popular.
Staple sources of carbohydrate include rice, cous cous and yams. Food flavourings reflect the fact that European traders have visited Nigeria since the 1400s, bringing with them
spices from the far east such as nutmeg and cinnamon. Stock cubes seem to be widely used in cooking now, and peanuts are a commonly used flavouring.
Spicy Minced Meat Kebabs (Tsiren Dakakken Nama)
H S M
Beef Kebabs with Spicy Peanut Marinade (Tsire)
S M
Spinach & Egg Stew
V H M
Chicken Yassa Casserole
H M
Fish Stew (Be Eja Tutu)
H M
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Polish Recipes
Traditional Polish cuisine evolved primarily around the ingredients that were most readily available. Vegetables that survived the cold winters (or could be stored or preserved),
freshwater fish and pork are therefore very much part of the everyday diet. Indeed the art of preserving food to ensure readily available supplies through harsh times led to the development
of such Polish staples as pickled cabbage and the many forms of pork salami-style sausage ( kielbasa).
Different sorts of bread form a very important part of the Polish diet, and many dishes include sour cream as a key ingredient. Popular, widely available vegetables include potatoes,
beetroot, cabbage and mushrooms. But the Poles also love their cakes and pastries, especially on special occasions, so as well as warming
soups and stews, there are plenty of sweet snacks to dish up when you are throwing a Polish football party:
Pierogies
S
Polish Wild Mushroom Soup
S
Polish Stuffed Cabbage Leaves - Golabki
M
Potatoes with Eggs & Sour Cream
M
Bigos - Traditional Polish Stew
M
Polish Plum Cake - Placek z Sliwkami
D
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Russian Recipes
Russian cuisine derives its varied character from the many peoples who live within and adjacent to its borders. Many traditional dishes are derived from peasant food of the rural population in an often harsh climate,
using locally available fish, poultry, game, mushrooms, berries, honey, rye, wheat, barley, and millet. Flavourful soups and stews are popular, using whatever fish, vegetables and meat
are in season. This native Russian cuisine remained the staple for the vast majority of Russians well into the 20th century.
However, over the last 5 centuries influences from neighbouring states have crept into Russian cooking, with those who could afford to do so importing produce such as smoked meats and fish,
chocolate, ice cream, wines, and liquor, which all gradually found their way into Russian cooking. Austria and France - although not near neighbours - had particularly strong cultural
influences in Russia at certain times, and this remains to this day in certain dishes. In fact, many of the foods that are considered in the West to be traditionally Russian
actually come from the Franco-Russian cuisine of the 18th and 19th centuries, including for example dishes as Veal Orloff, Beef Stroganoff, and Chicken Kiev.
Russian Chicken Ptichki
M
Russian Beef Stroganoff
M
Russian Chicken Kiev
M
Russian Baked Fish
M
Russian Gingerbread Pryaniki
D
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Recipes from Senegal
Because of Senegal's extensive Atlantic Ocean coast, fish and seafood are an important part of the diet. Chicken, lamb, peas, beans and lentils, eggs, and beef are also used extensively in Senegalese cooking.
Peanuts are an important crop, and couscous, rice, sweet potatoes, lentils, black-eyed peas and various other vegetables are also used in many recipes.
Meats and vegetables are typically stewed or marinated in herbs and spices, and then served over rice or couscous, or simply eaten with bread.
Many recipes that are popular in Senegal are used throughout West Africa, such as Chicken Yassa casserole
(which we nominally listed as Nigerian) and Mafé (which we filed under Ivory Coast).
Avocat aux Crevettes Senegalaise - Senegalese Avocado with Prawns
S
Ceebu Jen - Senegal's "National Dish" - Rice with Fish
H M
Sweet Potato, Rice & Bean Stew
H M
Salade Côte Cap Verte - Senegalese Green Salad
A
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Slovakian Recipes
Slovak cuisine relies heavily on items such as pork, poultry, cabbage, wheat and potato flour, cheese, potatoes, onions and garlic. Beans, corn on the cob, lentils, parsley,
carrots and other vegetables are often used to create soups and stews. Big meat eaters, the Slovakian people are particularly fond of pork, beef and chicken.
Rye bread is very popular, and many Slovaks eat bread for breakfast with cheeses, eggs and cold meats, and/or for lunch with soup, and very frequently as part of their evening meal as well.
Toasted Slovakian Snacks - Zapekanka
S
Baked Chicken - Pecené Kura
M
Slovakian Fried Cabbage and Noodles
M
Honey Cookies - Medovnicky
D
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Slovenian Recipes
Over the centuries the people of Slovenia lived under the rule of the Holy Roman empire, the Austrian empire, and the Austro-Hungarian empire.
Each of these powers, along with neighbouring Italy and the Baltic region, has contributed significantly to Slovene cuisine:
- From Germany comes a love of pork, sauerkraut, and potatoes.
- Austria contributed klobasa (a type of sausage) and pastry items, such as zavitek (strudels) to Slovene cooking.
- Hungarian influences included golaz (goulash), paprikas
(chicken or beef stew), and palacinke, thin pancakes filled with nuts or jam and topped with chocolate.
- Italian pastas, potato dumplings, and risotto are a popular part of the Slovene diet as well.
Mushrooms, fresh squid from the Adriatic coastline, and pasta are popular ingredients which set Slovenian cooking apart from that of its neighbouring former Yugoslavian nations.
Slovenian Mushroom Soup - Gobova Juha
V S
Mushroom Goulash
V M
Slovenian Turkey Fillets with Gorgonzola
M
Baked Mushrooms with Cheese
V S
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South African Recipes
Barbecued meat is a big part of South African cuisine, but there's a lot more to South African cuisine than just barbecue.
Curry-lovers will be delighted to know that curries are very popular in South Africa, especially in the Durban area,
so we have an excuse for a good curry or two!
Influences on South African cooking come from Europe, the Indian sub-continent, and of course the indigenous South African peoples. We'll try to include some examples of each,
but leave out such African delicacies as Ulusu Lwenkomo (stewed ox tripe), stewed rat and Mopane Worms. No, seriously, if you want to try these recipes, they do exist
so feel free to search for them online. This site is all about throwing a party, and we're not sure how well some of those recipes would go down with your party guests, but it's
obviously entirely up to you!
Butternut Soup
S
Barbecue Fish Parcels
S
South African "Sundowners" - Barbecued Chicken Wings
S
Cape Malay Kebabs (Sosaties) H S / M
Bobotie
H M
Potato & Pea Curry (Muttar Batata) V H A
Yellow Rice V A
Chakalaka - Spicy Tomato & Bean Stew
H A
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Tunisian Recipes
Tunisian cuisine is tasty and spicy, certainly spicier than that of nearby Libya, so probably closer to that of Morocco.
Key ingredients in Tunisian cooking are tomatoes, onions, peppers, olives, citrus fruits, dates and spices such as garlic, caraway, cumin, coriander, chillies, ginger
and black pepper, and herbs such as coriander, parsley, mint and bay leaves. Couscous is regarded as the national dish and eaten frequently; so central is couscous to Tunisian cuisine
that a dish would be described as "couscous with chicken" or "couscous with fish", rather than the other way around.
Eggs and fresh local vegetables are used in abundance, and the dish Chakchouka
or shakshouka is as popular here as it is in neighbouring Algeria and Libya.
When meat is eaten, lamb, mutton and chicken are the most available and affordable options, and thanks to their extensive Mediterranean coastline Tunisians enjoy an abundance
of seafood, especially tuna, sardines, squid, anchovies and red snapper.
Lablabi - Tunisian Chick Pea Soup
H V S
Tunisian Grilled Spiced Prawns
H S or M
Tunisian Fish with Harissa and Olives
H M
Tunisian Spicy Grilled Chicken
H M
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Turkish Recipes
Turkish cuisine is to some extent a fusion of Central Asian, Middle Eastern and Balkan influences, and has been a major influence over the centuries on the cooking of the nations surrounding and/or trading with Turkey.
Frequently used ingredients in Turkish specialities include: lamb, beef, chicken, fish, aubergine (eggplant), green peppers, onions, garlic, lentils, beans, and tomatoes.
Fruit frequently accompanies meat as a side dish. Plums, apricots, dates, apples, grapes, and figs are the most frequently used fruits (either fresh or dried)
in Turkish cuisine.
Yoghurt is a key ingredient in Turkish cooking, and has been used for centuries. Meat is now more popular and widely available than in the past, although as Turkey is a largely Muslim country
pork is not eaten. Alternatively, in coastal towns fish - especially sardines and anchovies - are widely available. Turkey produces many varieties of cheese,
mostly from sheep's milk.
Vegetarian Vine Leaf Wraps or Dolmas - Zeytinyagli Yaprak Sarmasi
V S or M
Anchovy Pilav - Hamsi Pilavi
M
Swordfish Skewers - Kilich Shish
M
Shish Kebabs
M
Minced Meat with Eggs - Kiymail Yumurta
M
Turkish Meat Balls - Kofte
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Ukrainian Recipes
There are many similarities between the cuisine of the Ukraine and that of neighbouring Poland. As in Poland,
different sorts of bread form a very important part of the Ukrainian diet, and many dishes include sour cream as a key ingredient. Popular, widely available vegetables include potatoes,
beetroot, cabbage and mushrooms.
A popular Polish delicacy are pierogies, which are a little like miniature pasties. They can be stuffed with meat, or sweet fillings, but the most popular and traditional is
cheese and potato. It turns out that they are equally popular in Ukraine too, where they are known as Perohy.Similarly, the Ukrainian dish holubtsi, which consists of
cabbage leaves stuffed with rice and minced meat, and then cooked in a tomato-based sauce, is very similar to the Polish dish
Golabki, and Bigos - a traditional huntsman's stew - is considered
by both nations to be their national dish. Others would argue that Borsch (or Borshch or Borscht) is
the real national dish of Ukraine.
Borsch - Beetroot Soup
S
Pierogies or Perohy
S
Stuffed Cabbage Leaves - Golabki/Holubtsi
M
Bigos - Traditional Huntsman's Stew
M
Ukrainian Apple Cake
D
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