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Goat Stew (Kenya)

Preparation:
Marinate meat in a mixture of vinegar, garlic, salt and pepper for 24 hours. Drain meat and brown several pieces at a time in hot oil. Place meat, onion and sherry in a saucepan. Bring to a boil, then add olive oil and bay leaf. Add parsley, peppercorns, garlic and hot pepper. Then add tomato sauce and water. Simmer until meat is tender. Brown the goat liver and then pound to a paste. Add 1/2 cup water to liver and add to the meat, stirring occasionally, until mixture comes to a boil. Add the pimento and the grated cheese. Season with sugar and hot sauce to taste. Serve hot.

Ingredients (serves 6)
1 kg maize
1 kg potatoes
1 ½ kg green peas
1 large onion chopped fine
2 Tbsp butter
salt

1 ½ kg whole-wheat flour
¼ kg sugar
3 eggs
1 can milk
Vegetable oil

Mukimo & Chapati (Kenya)

Preparation:

For Mukimo:
Boil water in a pot, add peas, continue boiling for 20 minutes and then add the potatoes and maize. Boil until the potatoes are cooked. Drain the water completely. Mash to an even green color, dotted with maize. Fry the sliced onion in butter until golden brown and add this to the mash. Serve hot with stew.

For Chapati:

Knead the dough and leave aside for at least 1/2 hour (ideally for 1-2 hours). After about 1 hour (or right before rolling out), punch the dough and knead again. Make walnut- to lemon-sized balls, dip each one into dry whole wheat flour, and roll out into thin, 6" circles. Spray the frying pan with vegetable oil. Preheat the frying pan for one minute at med-high heat. Fry chapati from both sides until they golden. Serve warm.

Ingredients (serves 6)
1 kg pork from the neck (or shoulder or some other piece with a layer of fat)
salt, pepper
1 pinch of cumin
1 pinch of absinthe (or marjoram or thyme)
½ clove of garlic (pressed)
1 onion cut in fourths
1 carrot in 2-3 pieces
1 celery head
ca. ½ l boiled water

Schweinebraten (pork in the oven) (Germany)  

Preparation:
First warm up the oven at 220° C. Put the spices and garlic on the meat and the meat in a pot with the fat on top. Add the onion, the carrot and the celery and ¼ l of the water. Put the pot in the oven and cook for 30 minutes.
Take it out of the oven, turn the meat upside down, after cutting the surface with the fat in squares. Turn the oven down to 190° C. While cooking, add now and then water and pour some broth over the meat. Watch out that the meat doesn’t get burnt, nor boiled in the broth.
Total cooking time: ca. 2 hours.
When done, take out of the oven and keep warm.
From the broth you can make a sauce, by adding water and stirring some ready-made powder sauce in it.
Cut the meat into slices and put it in the sauce to cook for a little.
Serve with boiled potatoes, puree or German “Knoedel” / “Kloesse”, vegetables with butter or “Sauerkraut” and salad, of course.

Corma (India)

Preparation:
Dry roast and then grind cumin, mustard seeds, fenugreek, and coriander seeds. Mix with cardammon, cayenne, cinnamon, all-spice, nutmeg.
Brown chicken in a little oil. Add onion, garlic and ginger. Add spices. Cook for a few mins. Add stock, cream and then coconut. Simmer for 15-20 mins. Sprinkle with nuts and raisins.

“Byriani” with vegetables (India)

Preparation:
Wash the rise in a basin and soak it for 20 minutes. In a large, high-sided skillet brown the cardammon, the cumin, the black pepper and the cloves-gillyflowers. Add the onion, the tomato, the carrot, the mange-tout and the chili peppers. Add the rise, stir and after one minute add the water and salt. Cover and simmer until the rise is ready. Serve with yoghurt or Raita (a kind of Indian salad).

Pastitsada (Corfu)

Preparation:
In a large, high-sided skillet, brown chicken on both side in the olive oil. Once chicken is browned, remove from the pan. Add onion and garlic, sauté over medium heat until onion softens. Add tomatoes; continue to cook for another 5 minutes. Mix tomato paste, chicken stock and wine, pour into the onion mixture. Add cloves cinnamon and nutmeg, salt and pepper to taste. Mix thoroughly; add chicken back to the pan. Cover and simmer until the meet is tender. Remove chicken from the sauce. Mix sauce with cooked macaroni, topped with grated cheese.

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