The Rotaractnet Centennial Cookbook (international Cuisine)

The RotaractNet Centennial Cookbook

A project of the RotaractNet, Rotaract Email group http://www.yahoogroups.com/rotaractnet

Welcome to the RotaractNet Centennial Recipe collection. The booklet came about through a proposal for a unique way to celebrate Rotary International’s Centenary by RotaractNet, the biggest international mailing group for Rotaractors worldwide The intention was to collect 100 recipes from 100 countries represented on RotaractNet. The booklet falls short of this in the number of countries represented and the number of recipes but still makes for an interesting and unique recipe collection. Many thanks to the various Rotaractors who made a contribution to this collection as well as giving ideas on how to make this project successful. Well, as they say the proof of the pudding is in the eating or in this case in the cooking then eating so go ahead and enjoy the recipes. Bon apetit Ken Anyama Rotaract Club of Nairobi Central D9200, Nairobi, KENYA Project Co-ordinator

Argentina Contributed by: Patricia Miguel Rotaract Club Junín Villa Belgrano District 4850 Junín, Buenos Aires, Argentina

DULCE DE LECHE (MILK JELLY)

The history of dulce de leche is still not proved, but after some research, some people agreed that its origin was on 17th july 1829 in the Buenos Aires province, Argentina, when the generals Juan Lavalle and Juan Manuel de Rosas signed an agreement to end hostilities. On 17th july, Lavalle went to Rosas' camp asking to see him. As Rosas didn't come immediately, Lavalle (who was very tired) laid on a bed that was there in the camp, and fell asleep. A woman that was there preparing some hot milk with sugar, saw the enemy sleeping there and ran looking for help. In her hurry she left the milk and it started to boil. When she came back, her preparation had turned into a light brown color. Some hungry soldier eat it and as he found it really tasty, he invited everyone else to taste it too.

hour or until thick and caramel-colored. Beat until smooth. Microwave method: Pour 1 can sweetened condensed milk into 2-quart glass measuring cup. Cook on 50 percent power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30 percent power (medium low) 20 to 25 minutes or until very thick and caramel colored, stirring briskly every 4 minutes, during the first 16 minutes and every 2 minutes during the last 4 to 10 minutes. METHOD 2 Traditional Way INGREDIENTS

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1 gallon milk 1 vanilla bean 4 1/2 cups white sugar 1 teaspoon baking soda

PREPARATION

"Dulce de Leche" on itself is not a dish. It is a creme with the taste of caramel and milk. You can eat it alone, use it to fill cakes (just cut it in half and add a layer of "dulce de leche"), serve over bananas, ice-cream or any other dessert. METHOD 1 Easy Way INGREDIENTS

w 1 can sweetened condensed milk PREPARATION

Empty milk can into a slow cooker. Cover and cook on low for 7 to 8 hours until milk is rich, caramel color, stirring every 45 minutes to an hour. Oven method: Pour 1 can sweetened condensed milk into 9inch pie plate. Cover with aluminum foil; place in a larger shallow pan. Fill larger pan with hot water. Bake at 425 for 1

1. In a large saucepan, bring milk to a boil over medium-high heat. Remove from heat and strain through cheesecloth. Return to pan. 2 Cut vanilla bean in half and pour the seeds in the milk. Stir in the sugar and replace the pan on medium-high heat, stirring constantly until the sugar is dissolved. Just as the milk mixture begins to boil, stir in the baking soda. Reduce the heat to medium, stirring constantly until mixture thickens. When a wooden spoon drawn through the mixture leaves the bottom of the pan visible, and the mixture is light brown in color, remove the pan from the heat.

Page 1

Armenia Contributed by: Yana Terteryan Rotaract Club of Yerevan District 2450 Armenia

HARPUT KUFTA (STUFFED ARMENIAN MEATBALLS) This meatball originated from the Armenian village of Harput. This fact greatly influences the taste and texture from other kufta's made in other villages and for that matter other countries!

pour beaten eggs over them to make a delicious omlette. * The outside mixture can be be used, other than filling, by making into 3/4 to 1 inch balls and adding to soup and stews.

INGREDIENTS: outside mixture

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1 lb. Lean ground lamb [ground twice] 1 cup fine milled bulghour Salt and pepper to taste

PREPARATION

Knead the outside mixture together until it becomes a soft dough. Dip hands into cold water and take a portion of the outside mixture and form into a 2 inch ball. Press thumb into the ball and move around until the meat ball is a thin walled hollow shape. Take a large teaspoon full of the filling into the cavity of the ball and bring the ends together to seal the filling inside the cavity. Filling

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1 lb ground lamb [fatty] 4 large onions [minced] 1/4 cup red or green bell pepper {minced} 1/4 cup pine nuts 1/2 cup Armenian or Italian parsley [minced] salt and pepper to taste 1/2 teaspoon cayenne 1 teaspoon fresh mint leaves [minced] 1 teaspoon fresh basil leaves [minced]

PREPARATION

Braize the lamb in its own fat until it becomes crumbly. Add onions and saute until cooked. Add parsley and bell peppers and cook for about 10 minutes. Add rest of the ingredients, stir in well and refrigerate to chill. Place the keuftas gently one at a time into 2 cups of boiling Swanson's® Chicken or Beef broth, [or 1 of each]. Cook about 10 minutes or until the keufta float. Serve with or without broth. DO NOT LEAVE OR STORE REMAINING KEUFTA IN THE BROTH. [Excess broth may be frozen and used later as liquid for most bulghour dishes.] * Left-over keuftas can be sliced and fried in butter or margarine and then

ROAST LEG OF SPRING LAMB A favorite recipe for lamb lovers everywhere! In Armenia this dish is mainly used for the New Year table. Wherever you go, every Armenian family has the leg on the table. INGREDIENTS

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1 leg of spring lamb 1 teaspoon of garlic [crushed] 1 teaspoon fresh basil [minced] 1 teaspoon fresh mint [minced] 1branch of fresh rosemary Salt and pepper to taste 1 yellow onion [sliced]

PREPARATION

Make a mixture of the garlic, basil, and mint. Cut deep slits into the lamb roast and fill with the mixture. Salt and pepper the roast. Top with sliced onions and rosemary branch and cover with aluminum foil. Roast in a 350 degree oven a half hour for each pound of roast. Remove foil the last half hour to allow for browning. Bulghour or rice pilaf is the side dish of choice.

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Australia Contributed by: Simone Collins Rotaract Club of South Perth District 9470 Western Australia

ANZAC BISCUITS

These biscuits (cookies) are named after the Australian and New Zealand Army Corps, a famous army corps from World War I. The acronym Anzac has become synonymous with the Australian spirit INGREDIENTS

w 2 cups rolled oats w ½ cup sugar w 1 cup flour w 125gm butter, melted w 1 tablespoon golden syrup - a product made from cane sugar w 1 teaspoon bicarbonate of soda w 2 tablespoons boiling water PREPARATION

Combine the oats, sugar, flour and melted together. Then add the golden syrup, and finally the bicarbonate of soda dissolved in the boiling water. Put spoonfuls of the mixture on a greased tray and bake at 180°C (350°F) for 15-20 minutes or until cooked a golden-brown colour and crispy.

LAMINGTONS

It is said that Lamingtons were invented in the Queensland Government House kitchen as a creative use for stale sponge cake. I do not recommend that you use stale cake, but the mixture is easier to handle if the cake is not too fresh and crumbly. They are named after Lady Lamington, the wife of the Governor of Queensland from 1896 to 1901.

INGREDIENTS

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2 cups self-raising flour. pinch of salt. ¾ cup sugar. 125gm butter. 3 eggs. a few drops of vanilla essence. ½ cup milk.

PREPARATION

Sift the flour and salt together. Cream the sugar and butter, and add the eggs and vanilla essence. Beat well, then fold in the flour and salt mixture and add the milk. Grease a tray about 50cm deep and add the mixture. Bake at 180ºC for 3035 minutes and allow to cool on a wire rack. When it is cold, cut the cake into 3 inch squares. w 2 cups of icing sugar. w 4 tablespoons of cocoa. w 125gm butter. w 1 teaspoon of lemon essence. w warm water. w 2 cups of desiccated coconut. Start to make the chocolate icing by sifting the icing sugar and cocoa together. Melt the butter, add the lemon essence and beat into the sugar and cocoa mixture. Beat well and add enough water to give the required consistency - sticky and gooey, so that it will stick to the cake and not run off. Put the coconut into a shallow tray. Dip each lamington in the icing and then roll in the desiccated coconut while the icing is till moist. Leave to dry on a wire rack. Messy to make but wonderful to eat!

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Australia Contributed by: Simone Collins Rotaract Club of South Perth District 9470 Western Australia

DAMPER

Traditionally this bread was made by bush settlers and should be cooked in a campoven (large cast-iron pot with lid) in the hot ashes of an open fire but can be baked in any regular oven. There are many versions but here is one of them.

PAVLOVA

Pavlova was invented by chef Herbert Sachse at the Esplanade Hotel in Perth, Western Australia as a tribute to the great ballerina, Anna Pavlova. INGREDIENTS

INGREDIENTS

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3 cups self-raising flour 1 - 2 teaspoons salt 90 grams butter; melted 1/2 cup milk 1/2 cup water extra milk for glazing extra flour for dusting

PREPARATION

Preheat oven to moderately hot 210 degrees Celsius. Brush an oven tray with melted butter or oil. Sift flour and salt into large mixing bowl; make a well in the centre. Combine butter, water and milk and add to flour. Stir with a knife until just combined. Turn onto lightly floured surface; knead 20 seconds or until smooth. Transfer dough to tray; press out to a 20 centimetre round. Using a sharp pointed knife, score into 8 sections 1 centimetre deep. Brush with milk; dust with flour. Bake for 10 minutes. Reduce heat to moderate 180 degrees Celsius. Bake 15 minutes or until Damper is golden and sounds hollow when tapped. Serve with butter

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4 egg whites 1 cup castor sugar ( granulated sugar ) 1 teaspoon vinegar 1 teaspoon cornflour 1 teaspoon vanilla essence Pinch of salt Whipped cream - lots !! Fruit - any fresh fruit will do Banana, Kiwi fruit, Strawberries, Passion fruit

PREPARATION

Preheat the oven to 150 degrees Celsius. Beat the egg whites and the salt together until they form stiff peaks. Sift the sugar and add it slowly to the mixture, beating it at high speed until the sugar has dissolved. Lastly, fold in the vinegar and vanilla essence. Pile the mixture on a tray with greaseproof paper placed on it. Shape the pile into a circle, mould the sides with a spatula so that they are a little higher than the rest of the flat top of the 'cake'. Bake in the bottom of the oven for about 1 1/2 hours, or until it is quite firm to touch. Turn off the oven and leave the pavlova until cool. Fill the depression on the top with whipped cream and garnish with the fruit. Slice and serve with more whipped cream and more fruit. Page 4

Bahrain Contributed by: Hala Qarooni Rotaract Club of Manama-Sulmaniya Manama Kingdom of Bahrain

CHICKEN MAKBOUS INGREDIENTS

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2 cup rice 1 chicken (800g) 1 teaspoon saffron ½ cup rose water 2 teaspoon mix spice 2 tablespoon tomato paste Boiling chicken spice: 2 bay leave 5 cardamoms 2 stick cinnamon 2 garlic 1 onion

Filling

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1 cup chopped onion 1 tablespoon raisins 1/4 cup chick pea (dry) ½ teaspoon black lemon ½ teaspoon mix spice Salt

3)

4)

5) 6)

7) 8)

measure the water and increased to reach 4 cups. Combine ½ quantity saffron with salt, mix spice and tomato paste, brush chicken, roast in hot oven until golden. Prepare tomato sauce by frying garlic in oil; add tomato juice and paste, season with salt, chili and black paper. Cook over law heat until thick sauce. Boil chick pea in water until tender, drain. Prepare filling by stir onion and raisins over heat until tender, add chick pea, season with salt, mix spice and black lemon. Wash rice and soak in water for ½ hour, drain. Put water stock in heat, add 1 teaspoon mix spice and salt, bring to boil, pour rice, cook until little water is left, reduce heat, put chicken on the rice, pour saffron mixture over rice, cover, simmer over heavy metal for 40 minutes.

Pour rice in big plate, garnish with filling and chicken, serve with tomato sauce.

Tomato sauce: (optional)

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1 teaspoon crushed garlic 1 cup tomato juice 2 tablespoon tomato paste 1 teaspoon corn oil Salt Black pepper Red chili (optional)

Preparation:

1) 2)

Soak saffron in ½ cup rose water. Boil chicken with whole spice until tender, drain, Page 5

Belgium Contributed by: Cecile Pellegrin Rotaract Waterloo Nivelles Braine l'Alleud District 2170 Waterloo, Nivelles and Braine l'Alleud Belgium

BELGIAN CHOCOLATE MOUSSE

Chocolate Mousse is a tradition in Belgium. Each Belgian family has its own recipe….For them, the best one…;-)) Here is mine : INGREDIENTS (for 6 pers.)

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6 eggs 200 gr black chocolate 100 gr milk chocolate milk (2 or 3 spoons)

PREPARATION

1. First step, most difficult one probably for some of you, find the chocolate..;-)) It has to be a great one, not too sweet, not too chemical, as its taste will give the taste to the chocolate mousse. Good ones are for example “Côte d'or”, “Callebaut”, “Nestlé”,… 2. Let slowly melt the chocolate with a little bit milk. 3. Separate the yellow and the white parts of the eggs. 4. Add the yellow parts in the melted chocolate. Mix it well. 5. Blow the white parts to have them solid; add them carefully to the melted chocolate (it has to be mixed without “breaking the blown whites”). 6. Put it in a big plate or small individual ones and let it in the fridge for at least 8 hours (following my own practice, best result is after 18 to 24h..;-))) Enjoy it… Page 6

Bolivia Contributed by: Gilda G. Valenzuela Rotaract Club La Paz Sopocachi District 4690 Bolivia

K'LA PURKA CON PIEDRAS DEL CERRO RICO DE POTOSI INGREDIENTS

INGREDIENTES

w pounds charque

w 1

w 2 medium onions

w

w 1

w

w

w

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garllic clove 1/2 cup beer 2 cups *Jancakipa flour 6 potatoes 2 spoons ground red ají 8 round 2-inch stones, well washed

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kilo de charque 2 cebollas medianas 1 diente de ajo 1/2taza cerveza 2 tazas de harina de Jancakipa 6 papas 2 cucharas de aji colarado molido 8 piedras redondas de 5 cms, bien lavadas

PREPARATION

PREPARACIÓN

Pound the charque, brown and shred it. In a clay pot with water to cover, place the onion, the charque, garlic, peeled potatoes cut in four, red ají and the Jankakipa dissolved in cold water and beer. Boil everything until cooked. Heat the stones in a very hot oven. Serve the soup over a freshly placed heated stone in each clay or stone bowl, so that they arrive bubbling at the table.

Machacar el charque. Retostar el charque machacado y desmenuzarlo. En una olla de barro con agua poner la cebolla, el charque, el ajo las papas peladas y partidas, el ají colarado y la Jankakipa disuelta en agua fría y cerveza. Hacer hervir todo hasta que esté cocido. Aparte calentar las piedras en horno fuerte. Servir con las piedras calientes recién colocadas en el plato de barro o piedra, para que lleguen a la mesa borboteando.

* Jankakaipa: Bolivian cornmeal

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Brazil Contributed by: Daniel Razera Rotaract Piracicaba & Vila Rezende District 4310 Piracicaba City Brazil

FEIJOADA (Black beans and pork stew) HISTORY

The slaves in the colonial Brazil created the "Feijoada". They started cooking the pork meats that Farmland owners discarded such as ear, tails, feet in a big pot with black beans. This dish became traditional all over the country. Since then, the dish was incremented with pork sirloin and sausages that transformed the menu in a famous entrée that everybody who visit Brazil have to taste. The following recipe is an easy-to-do version of "Feijoada" made only with pork tenderloin and sausages. This recipe is preferred for busy people that don't want to handle the salted pork ears, tails and feet found in the complete "Feijoada". INGREDIENTS (for 6 pers.)

w 1 lb of varied pork sausages (prefer smoked sausages)

Add black beans to a medium-sized pot with 2 tbs oil, salt, garlic, chopped onions and about 6 bay leaves. Cook for about 15 minutes in med heat and set aside. In a separated pan fry, cook cubes of pork tenderloin and slices of bacon with salt, garlic. Add all the sausages sliced and stir medium-heat until dry all the water. Add the cooked meat to the pan with the black beans and your feijoada is ready! Cook your feijoada more 10 minutes to meat soak in the black beans. You can add some pepper sauce to your feijoada at this point. Hint: to make the feijoada creamy, liquefy 1/2 cup of black beans in the blender and add to the feijoada.

w 1 lb of pork tenderloin w some slices of bacon w 1 can of black beans (15.5Oz) w 2 tbs vegetable oil w salt, garlic, chopped onions and w bay leaves (bay leaves give a special taste to feijoada) PREPARATION:

Feijoada is made with black beans and pork meats.

SERVE

Before serving the "Feijoada", you can serve a caipirinha as an appetizer. Feijoada is a main dish frequently served with white rice, collard greens and seasoned manioc flour (farofa). To follow the "Feijoada", we serve orange segments as a dessert. SERVING SIZE: 6 portions.

You can use a can of beans already cooked or dried beans. Page 8

Canada Contributed by: Holly Seale Rotaract Club of Victoria District 5020 Victoria Canada

CEDAR PLANK SALMON

This recipe has been handed down through generations of West Coast fishermen here on the rugged shores of Vancouver Island. We like it when the storm winds roar, and the taste of traditionally prepared seafood brings special meaning to a stormy night. It can be prepared either in the oven or on the barbecue grill. This may well be the best salmon you've ever tasted...and the board can be used again...and again...and again.

depending on thickness. Grill treatment (recommended): The same as with the oven but be careful to adjust the heat of the grill so the board does not ignite.

INGREDIENTS (for 6 pers.)

w 1 salmon fillet, about 1 to 2 pounds w 1/4 cup olive oil w Juice of 1 lemon w 1 Tablespoon chopped basil w 1/2 teaspoon salt w 1 teaspoon fresh black pepper PREPARATION

You'll need a piece of untreated cedar plank slightly larger than the laid out size of the fish you wish to cook. Soak the board for several hours in room-temperature water. It's good to put something heavy on it to be sure all of the wood is submerged and soaked. Oven treatment:

Combine all ingredients except the salmon. Marinate the salmon for several hours in this mixture. Preheat the oven to 450 degrees and place the soaked plank in the oven for about 5 minutes. Remove the fish from the marinade and place it on the plank and bake until cooked, about 10 to 15 minutes Page 9

Colombia Contributed by: Paola Soler Rotaract Bogota Teusaquillo Bogotá Colombia

AJIACO DESCRIPCION

Si aún no lo ha intentado en casa, este plato es una deliciosa muestra de la cocina colombiana. Ideal para disfrutar un almuerzo en familia. INGREDIENTES

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5 mazorcas tiernas¸ partidas en trozos 3 tallos de cebolla larga 1 ramita de cilantro 2 pollos mediano despresado 18 tazas de agua 2 cubos de caldo de gallina 1 libras de papa sabanera¸ pelada y partida en rodajas 1 libra de papa criolla 2 libras de papa pastusa¸ pelada y partida en rodajas 1 tazas de guasca

adicione las hojas de guasca y las mazorcas. Cocine durante 15 minutos. Añada el pollo desmenuzado y cocine de 5 a 10 minutos más. Sirva bien caliente, y aparte presente crema de leche fresca, alcaparras y ají, para que los comensales a su gusto. Observaciones

Esta receta es quizás la más clásica, sin embargo, existen algunas variaciones ampliamente aceptadas. Hay quienes preparan el caldo con carne de costilla o murillo, además del pollo. También hay quienes le ponen arveja fresca y la añaden al tiempo con la papa criolla. En otras recetas se utiliza 1 taza de leche como parte líquida.

PREPARACION

En una olla grande coloque la cebolla, el cilantro y el pollo con el agua. Lleve a la estufa y a fuego alto hervir. Reduzca el fuego y cocine hasta que el pollo comience a ablandar. Retire a menudo la espuma que se forma por encima. Saque de la olla el cilantro y la cebolla, añada los cubos de caldo y pimienta al gusto. Adicione la papa sabanera, continúe la cocción a feugo medio durante 30 minutos. Cuando el pollo esté blando, sáquelo de la olla, déjelo enfriar, desmenúcelo y guarde. Agregue la papa criolla y la pastusa, verifique la sazón. Siga cocinando hasta que las papas estén blandas, entonces Page 10

Colombia Contributed by: Nicolas Giraldo. Rotaract Bogotá Laureles District 4290 Colombia

AJIACO INGREDIENTS

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2 chicken breasts garlic and onion chicken stock 12 small yellow potatoes, cut in halves 2 ears of corn, cut in halves 8 medium potatoes, peeled and cut into 5mm slices 1 bunch scallions 1 bunch cilantro 8 T guascas 1 cups of heavy cream 2 T. capers, drained 2 avocados, peeled, pitted and thinly sliced salt

Comments: You definitively have to use guascas if you want to call your soup Ajiaco. It's not easy to get them out of Colombia, but they give this soup its characteristic flavor.

PREPARATION

The night before marinate the chicken breasts with garlic, onion and salt. In a heavy 4-liter casserole, put the breasts, add water, cover and cook until the chicken is tender. Transfer the chicken to a platter. Remove the skin from the chicken and discard. Cut the chicken breasts into strips. Cook the yellow potatoes in the casserole with the chicken stock until they start to disintegrate. Add more chicken stock to taste. At this point the soup should be thick and fairly smooth. Add the bunch of scallions, the bunch of cilantro, the sliced potatoes, the guascas, and the corn. When cooked remove the bunch of cilantro and the bunch of scallions. Serve the chicken on soup bowls and pour the soup into the bowls. Pour 3 T. of cream and 1 t. of chopped capers on each bowl. Float the sliced avocado on top. Serves 4.

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Egypt Contributed by: Hadeel Elriashy Rotaract Club Alex Metropolitan District 4250 Alexandria Egypt

STUFFED EGGPLANT WITH RICE INGREDIENTS

WARAK EINAB (STUFFED VINE LEAVES)

w 1 kg eggplant

INGREDIENTS

w 1/4 tsp salt w 2 tbsp butter or oil w 1 onion, chopped w 1 kg tomatoes, chopped w Parsley w 1/2 c short-grain rice w Salt and pepper to taste w 1 c chicken broth or beef broth PREPARATION

Wash and core eggplant . Prick with fork, and sprinkle with salt; set aside. Heat butter or oil, saute onion, add tomatoes and parsley, and saute for a while. Add rice; stir and mix well. Remove from fire; set aside for 10 minutes. Fill eggplants with rice mixture and place in a deep baking tray or casserole. Pour meat broth over, cover with foil, and bake at 250 degrees F until rice is done. NOTE: Any kind of meat can be added to the rice mixture.

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2 medium onions, finely chopped 2 carrots, grated 5 tomatoes, peeled and diced 2 cups rice 1/2 cup parsley, finely chopped 1 tablespoon fresh dill, finely chopped 1 tablespoon fresh coriander, finely chopped salt and freshly ground white pepper, to taste 2 tablespoons lemon juice 1/2 cup sunflower oil 1 pound vine leaves

PREPARATION

Mix the vegetables, rice and herbs. Add the lemon juice and some of the oil. With a sharp knife, remove stalks of vine leaves and reserve. Spread each vine leaf on a smooth surface, shiny side facing down. Place a pencil-thin amount of the vegetable mixture in each leaf. Fold in the right and left sides and roll up tightly. Put the vine stalks in a pot and place the stuffed vine leaves closely packed on top. Cover with salted water and the remaining oil. Cover and simmer gently over a moderate heat for 30 minutes. Remove vine leaves from pot and place on a platter

Page 12

Greece Contributed by: Stylianos A. Kelaiditis Rotaract Club of Thessaloniki District 2480 Greece

MOUSAKAS INGREDIENTS

w 640 gr. Potatoes w 640 gr. Eggplants w 640 gr. Zucchini w 640 gr. Minced Meat w 1-2 Onions w 2-3 Red Tomatoes w A bit of Parsley and Garlic w Olive Oil w Salt, Pepper

Ingredients for Béchamel cream: w 2 Spoons of Vegetable Margarine w 3 Spoons Flour w 1 Litre Milk w 3 Eggs w 4-5 Spoons of grated Greek Kefalotyri or Parmesan Cheese w Salt PREPARATION

Preparing the potatoes, eggplants and zucchini: Peel and cut the potatoes the eggplants and the zucchini into thin slices. Season with salt and fry lightly each sort at a time. Let lie on a draining utensil for excess oil to drain away.

Preparing the minced meat: In a saucepan with olive oil, put the finely chopped onions parsley and garlic, the minced meat, pepper, salt and then the grated-pelted tomatoes. Stir at all times until they cook (for about 20min) adding now and then if needed a little water. Spread in a rectangular Pyrex tray one layer of potatoes, then the eggplants and the minced meat. Repeat with a layer of zucchini and minced meat and atop lay the Béchamel cream. Sprinkle the grated cheese and oven-cook at 350Fï for 45 minutes. Preparing the Béchamel cream: In a pot put the vegetable margarine to melt and heatup. Take away from the source of heat and add the flour and a pinch of salt, stirring continuously for a few minutes. Add the milk slowly stirring the mixture continuously in order for it not to get lumpy. Return the pot on the fire and stir until the mixture thickens, with caution for it not to stick to the bottom of the pot. Take off the source of heat adding the battered eggs one after the other stirring with a wooden ladle. Add 3-4 spoons of grated Kefalotyri or Parmesan cheese.

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Honduras Contributed by: Nasim Farach Rotaract Club of Tegucigalpa Tegucigalpa Honduras

HONDURAS TORREJAS (Ladyfingers In Syrup)

This dessert is served at Christmas and Easter. INGREDIENTS

w 1 cup firmly packed light brown sugar

w

1 cup water

w

2 cinnamon sticks

w

12 ladyfingers

PREPARATION

1. Boil sugar, water, and cinnamon together about 10 minutes. 2. Arrange ladyfingers in shallow dish. 3. Pour syrup over and let stand for at least 5 minutes before serving. 4. Serve hot. 5. It Makes 4 to 6 servings.

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Honduras Contributed by: Fabiola Rueda Rotaract Club of Tegucigalpa Tegucigalpa Honduras

YUCCA WITH CHICHARRON INGREDIENTS

YUCA CON CHICHARRÓN

w Yucca

INGREDIENTES

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Chicharrón (Fried pork ribs) Tomatoes Onions Green sweet peppers Red hot Peppers Cabbage Salt and spices Vinegar or lemon juice

Yuca Chicharrón (lonjas de cerdo bien fritos) Tomates Cebollas Chiles verdes Chile picante al gusto Repollo· Sal y pimienta al gusto Vinagre o jugo de limón

PREPARATION PREPARACION

Boil the yucca on slow fire with a touch of salt, until it becomes soft. Then, prepare the “chismol” by cutting the tomatoes, onion and peppers in square pieces, then; mix it all up with the salt, spices, vinegar or lemon.

Se pone a cocer la yuca con un poco de sal hasta que quede blandita. Se prepara el chilmol picando en cuadritos y mezclando los tomates, cebolla, chile verde y chile picante, sal, pimienta y vinagre o limón.

Cut the cabbage in small slices, and then purify it putting it through boiling water or with a few chlorine drops

Se pica finamente el repollo y luego se lava con agua caliente o helada pero con unas gotas de cloro.

Finally set the dish in the order as follows: 1. first add the yucca, 2. include the cabbage 3. append the chismol 4. finally adjoin the chicharrón

La yuca puede comerse tibia o fria. Coloca pedazos en un plato y le agrega en orden: repollo,el chilmol y por último los trozos de chicharrón. Puede hacerse también con pata de chancho en salsa de tomate en vez del chicharrón o ambos.

English Translations by Raúl Morazán Mejía Rotaract Club of Tegucigalpa Page 15

Hungary Contributed by: Anna Bencze Budavár Rotaract Club District 1910 Budapest Hungary

GUNDEL PANCAKE PREPARATION

INGREDIENTS

Crêpes Crêpes 2 large eggs, 1 cup milk 2 drops pure vanilla extract 1 teaspoon granulated sugar Pinch of salt, Grated zest of 1 lemon 1 cup all-purpose flour 1/3 cup seltzer water, 1 cup vegetable oil Nut Filling 1 cup heavy cream, 1 cup granulated sugar 1 cup light rum 4 ounces ground walnuts 4 ounces finely chopped walnuts 2 ounces raisins 1 heaped tablespoon grated orange zest 1 teaspoon ground cinnamon Chocolate Sauce 4 ounces sernisweet chocolate, coarsely chopped 1 scant cup milk, 3 large egg yolks 2 tablespoons granulated sugar 2 tablespoons unsweetened cocoa powder 1 tablespoon unsalted butter, melted 2 tablespoons light rum To Serve 2 tablespoons unsalted butter Confectioners" sugar

1. In a 2-quart bowl, mix the eggs, milk, vanilla, sugar, lemon zest and salt. Add the flour and stir until smooth. Add the seltzer, a little at a time, until the batter is the consistency of thin sour cream. Set aside to rest for 30 minutes, or cover and refrigerate for at least 2 hours. 2. Brush an 8-inch crêpe or frying pan with oil and heat over medium-high heat. Pour about 1/3 cup of batter into the pan and tilt the pan to cover it with batter. Cook for 20 seconds, turn the crêpe over and cook for 20 seconds longer until set. Put the crêpe on a plate. Make 7 more crêpes with the remaining batter for a total of 8, stacking them on top of each other as they are made. Nut Filling 1. In a small saucepan, bring the cream and sugar to a boil. Stir in the rum, walnuts, raisins, orange zest and cinnamon and return to the boil. Reduce the heat and cook for 2 or 3 minutes, stirring continuously, until blended. If mixture is very thick, add more cream. 2. Divide the filling among the crêpes and roll into flattened cylinder. Chocolate Sauce

X

In a small saucepan, combine the chocolate and milk and heat over low heat, stirring, until the chocolate melts. Remove from heat and whisk the egg yolks into the chocolate, whisking rapidly to prevent the yolks from cooking. Add the sugar, cocoa, butter and rum and stir until smooth. If the sauce is too thick, add a little more milk.

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Hungary Contributed by: Anna Bencze Budavár Rotaract Club District 1910 Budapest Hungary

X To Serve 1. Melt the butter in a large frying pan over medium heat. Put 4 of the rolled crêpe in the pan and cook until lightly browned on all sides. Transfer to a warm plate and cover to keep warm. Cook the remaining 4 crêpes in the same was. 2. Place the 2 crêpes on each of 4 warm plates. Pour the sauce over half of each and sprinkle the other half with confectioner"s sugar. If you want to serve the crêpes flaming, fold them into triangle shapes and brown both sides. Put two triangles on each plate, pour chocolate sauce on half of each and sprinkle the other with confectioner"s sugar. Heat 6 tablespoons of rum until hot, splatter it over the crêpes and carefully ignite.

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India Contributed by: Nayaab R Rotaract Club of Mithibai College Mumbai District 3140 India

BIRYANI INGREDIENTS

w w w w w w w w w w w w w w w w w w w

Meat - 1 KG Boneless (Chicken or Mutton) Basmati Rice - 1/2kg Onion - 2 Big Lime Juice - 1/4 Cup Curd - 500 GM Ginger Garlic Paste - 4-6 Tsp. Red Chilli Powder - 1/2 Tsp. Green Chilli - 4-6 grind into fine paste Shazeera - A Pinch of Shazeera Clove - 1-2 Cinamon - 1-2 Cardamon - 2-3 Coriander Leaves - A bunch finely chopped Mint leaves - 8-10 sticks - Plucked only leaves Safron - 2 pinch of safron, immerse in water Safron color - A pinch of color liquified with water Ghee - 2 Tsp. Oil - 2 Cup oil Salt - To taste

spread it on the plate, when it cool then crush it with your hand. - Now add the curd 3/4 part of crushed fried onion, Red chilli powder, Green chilli paste, Cinamon, Cardamon, Shazeera, Clove, Coriander leaves, Mint leaves and safron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour. - After one hour take basmati rice and washed and now pour water into the rice as you cook it and add salt one tea spoon, Cinamon, Cardamon, Shazeera, Clove, Coriander leave, mint leave, Green chilli 2 cut into lenght wise. Now put on flame but when rice start cooking when the rice becomes half cookded. Then remove it flame. Drain out the water completly. Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron color and ghee and remaining part of the crushed onion. - Now cover the utensil with lid tightly. Keep it on a very low flame After 1/2 hour exactly take it out from the flame. - Now your delicious tasty Hyderabadi Biryani is ready to eat.

PREPARATION

- Cut the meat into 4" square pieces and wash it - Add ginger garlic paste to the washed meat and Marinate it for 1 hour. - While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown. - Now remove the golden brown onions from the oil and Page 18

India Contributed by: Gunjan Lalaji Rotract Club of Mumbai Borivli Bombay India

VEGETABLE BIRYANI INGREDIENTS

w 1 1/2 teacups uncooked rice w 2 pinches saffron w 2 onions, sliced w 2 tablespoons cashewnuts, broken into pieces w 2 tablespoons raisins w 3 tomatoes, finely chopped w 2 capsicums, sliced w 2 teacups mixed boiled vegetables w 1 tablespoon chopped coriander w a little milk w 4 tablespoons ghee w salt to taste

To be ground into a paste w 6 cloves garlic w 25 mm. piece ginger, 3 cardamoms , 4 green chillies w 3 cloves , 1 tablespoon poppy seeds (khus-khus), 2 sticks cinnamon w 1/2 teaspoon turmeric powder, 1/2 teaspoon chilli powder, 2 onions w 6 mint leaves

Warm the saffron in a small vessel, add a little water and rub until it dissolves. Add the saffron liquid and salt to the cooked rice. Mix well. Heat the ghee and fry the onions until brown. Remove the onions and in the same ghee, add the cashewnuts and raisins and fry for a few seconds. Remove and keep aside for decoration. In the same ghee, add the paste and fry for 3 to 4 minutes. Add the tomatoes and capsicum and fry again for 2 to 3 minutes. If you like, sprinkle a little water. Add the boiled vegetables and coriander and cook for a while. How to proceed Put 2 tablespoons of ghee at the bottom of a baking bowl. Make layers of the rice and vegetables, beginning and ending with rice. Sprinkle a little milk on top. Cover and bake in a hot oven at 200 degree C (400 degree F) for 15 to 20 minutes. Handy tip:

For baking w 2 tablespoons ghee (butter) PREPARATION

Just before serving, turn upside down on a serving plate, garnish with fried onions, cashewnuts and raisins and serve hot.

You can take cauliflower, carrots, potatoes, green peas as the mixed vegetables. Boil the rice. Each grain of the cooked rice should be separate. Drain and cool. Page 19

India Contributed by: Kedar Damle Rotaract Club of Chinchwad Pune India

PANEER MAKHANWALA INGREDIENTS

seconds. - Add the paste and fry till golden.

w

- Add the dry masala, sugar and tomato puree. Fry for 2 minutes.

Paneer- 250 gms (cut into cubes of 1" each)

Paneer is homemade cheese that is similar to pressed Ricotta cheese except the curd is drier and has no salt added. w w w w w w w w w w w w w w w w w w

Grated Paneer or Cheese - ½ tbsp. Garlic Cloves - 8-10 1 Onion Ginger - 1" piece Bay Leaf - 1 Cinnamon - 1" stick Cloves - 2 Cardamom - 2 Red Chilli Powder - 1 tsp Turmeric Powder - 1/4 tsp Salt - to taste Garam Masala - ½ tsp Malai or Cream - 2 tbsp Butter - ½ tbsp Coriander (chopped) - ½ tbsp Tomato Puree - 3 tbsp Sugar - 1/4 tsp Kasoori Methi - 1 tsp Ghee to deep fry paneer

- Add 2 cups of water. Simmer on low flames for 7-8 minutes. - Add the malai, butter, methi, paneer pieces and cook for 2 minutes till paneer softens. - Transfer to serving dish. - Garnish with chopped coriander and grated paneer. - Serve hot with parathas or naans.

PREPARATION

- Deep fry paneer in hot ghee till light golden. Keep aside. - Grind the onions, ginger and garlic to a paste. - Heat 1/2 tbsp. of ghee (use the one in which paneer was fried) in a heavy saucepan. - Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 Page 20

Italy Contributed by: Roberta Macaione Rotaract Club Palermo Cefalù Palermo, Sicily Italy

CASSATA SICILIANA (Sicilian Ricotta Cake) HISTORY

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3 tbsp rum or liqueur

Cassata, the revered queen of Sicilian desserts, the Sicilian official cake of Easter (but you can find it in almost all seasons!), is among the legacy of Saracen (Arab) Sicily occupation, which introduced sugarcane, candied fruits, pistachios, citrus, and cinnamon into the pastry larder. The name "Cassata" comes from the Arabic "qas'at", meaning "box" and referring to the round pan with sloping sides in which it is made. Cassata began in the IX century as a humble cake of flour and eggs and evolved into the triumph of Sicilian sensuality and Baroque under the Bourbon rule. When the Norman invasion drove the reigning Emirs into the safety of the mountains, the women from the harems brought their favourite recipes with them into the Convents where they found refuge: from this point on, making cassata became the domain of the cloistered nuns; pastry orders from the Bourbon aristocracy were flooding into the convents at such a rate that one local bishop in the late XVI century forbade the making or consumption of cassata during Lent because the multi-tasking sisters weren't showing up at Mass!! In a document of Mazara Synod in 1575 (chapter XXI - page IV), we read that the Cassata was one of the cakes "unfailing in festivities"....and good traditions have to be maintained...so Cassata cant' be missed as the last dish of a good-worth Christmas and Easter party for every Sicilian-DOC family!!

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3 tbsp dark chocolate (70% cocoa content), splintered 3 tbsp chopped mixed candied peel

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300g basic sponge cake, cut in thin slices

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6 tbsp custard

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For the decoration: pale green fondant - icingflakes of chocolate - candied fruit - glace fruit - silver balls sugared almonds - rice paper flowers - coloured dragees

INGREDIENTS

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500g very fresh ricotta cheese

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300g icing sugar, sifted

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1 tsp vanilla extract -

PREPARATION -

Push the ricotta through a sieve, and then blend it lightly with the icing sugar until it is of the consistency of lightly whipped cream.

- Fold in the vanilla extract and rum. Mix in the chocolate splinters and candied peel. - Line a 15cm bowl or pudding basin with aluminium foil or baking parchment, then line it with slices of sponge cake slices, using the custard to cement the slices together securely. - Fill the sponge-lined bowl with the ricotta mixture, levelling the top carefully. Put a plate on the top and press it down, then place the cassata in the refrigerator to chill for 2 - 3 hours. - Turn the cassata out on to a plate and ice it carefully with the soft fondant icing. Decorate it extensively with chocolate flakes, candied fruits, silver balls, sugared almonds, rice paper flowers and dragees. - Cover and chill until serving. Page 21

Jordan Contributed by: Hussam Masri Rotaract Club of Amman-Petra Jordan

MANSAF HISTORY

When we discuss Jordanian food, we have to mention, at length, the most distinctive Jordanian dish; Mansaf. Mansaf is, originally, a Bedouin dish and often symbolizes an occasion. Mansaf is a pyramid of Egyptian rice topped with Jameed yogurt (dried sheep's yogurt sold in the form of hard chunks) with delectable tender lamb pieces, garnished with toasted almonds & pine nuts. Whether Jordanians are celebrating a graduation, an engagement, or a wedding; Mansaf is commonly served. In addition, Mansaf is also served during condolences. Mansaf on the menu is the greatest symbol, in Jordanian culture, for generosity. The level of generosity is determined by the amount of lamb presented. Utensils are not commonly used when eating Mansaf. Guests feast from the communal dish using their hands (their right hand, specifically). There is so much more to Jordanian food than mere ingredients. There is a history of hospitality and rich cultural traditions that come with your dish. Bon Appetit.

- Clean meat and cut into large chunks. Boil with chopped onions until fairly cooked then strain. - Mix Jameed puree with meat broth and leave to boil, stirring occasionally. - -Mixture can be thickened by adding cornstarch if required. - Add meat to the liquid, simmer until meat is very tender. In the meantime, cook rice and drizzle with melted margarine. How to Serve Mansaf in a Dish: - On a large round tray, Rice is placed on thin sheets of Arabic bread. Arrange pieces of meat on top of the rice. Decorate with toasted pine nuts and almonds. Soak with Jameed mixture. Reserve some. Serve on the side.

INGREDIENTS

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4 kilos Lamb Meat

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1 Kilo Jameed Yogurt

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Margarine

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2 Kilos of Egyptian Rice

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Toasted Pine Nuts and Almonds

PREPARATION

- Wash Jameed and soak in water for an hour, then puree in a blender and leave aside. Page 22

Kenya Contributed by: Ken Anyama Rotaract Club of Nairobi Central District 9200 Kenya

IRIO

Irio is a simple popular dish among the Kikuyu community of Kenya but now eaten all over the country where ingredients are available INGREDIENTS

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Fresh or canned peas

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Corn/maize

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Potatoes Pumpkin Greens or Spinach

PREPARATION

- Boil peas, until soft, drain and set aside - Boil Potatoes corn, and set aside - Boil Greens - Mix all the above, add salt to taste and mash till a smooth green color results. - The consistency should be that of firm mashed potatoes. - Serve with any meat (beef, chicken, mutton ) stew.

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Lebanon Contributed by: Eliana Effara Rotaract Club of Sahel Metn District 2450 Lebanon

TABBOULEH (Mixture) HISTORY

The mezza was born in Zahle in the 1920s. The word is an abbreviation from al-lumazza: "that which is savoured". It is now the form of the traditional Lebanese meal -- a meal that extends both in space and time. A large number of entrées, up to 30 for exceptional occasions, are laid on the table until there's no space left whatsoever. Rather than serving from the dishes into individual plates, the guests eat straight from the dishes, using folded pieces of bread as spoons. After the entrées comes the grilled meat and chicken done on the "fahm" -- in other words, skewered and barbecued. Fruits are the usual dessert, unless the meal is really lavish, and Turkish or white coffee concludes it. A Lebanese meal is not just about eating, it is about laying back, exchanging news and laughing with friends; a drink of arak (grape spirits) and a narguileh pipe are a must. The meal can very easily last 4 hours or more: I suspect that the reason why so many mezza dishes are made is to make it last as long as possible without ever leaving the table empty of things to munch on. Every mezza element can be readily made on its own as an entrée to a regular meal.

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4 green onions or 1 white onion 6 tablespoons olive oil 1 teaspoon salt 1/2 cup freshly squeezed lemon juice

PREPARATION

Wash the bourghoul in a deep dish by filling it with water and gently pouring out the water so that it will take away any impurity. Leave the bourghoul to soak in cold water for 30 mn. Finely dice the tomatoes and onion and chop the parsley and mint. Mix together the oil, salt and lemon for the sauce. Squeeze the borghoul between your hands to press out the water and mix all the ingredients together. Tips The tabbouleh is best eaten with small lettuce leaves or better yet, fresh vine leaves rolled up in a cone shape

INGREDIENTS

This very famous salad is the national dish and you will find it everywhere there is mention of Lebanese food. w w w w

1 cup of fine bourghoul (ground wheat) 3 bunches of parsley 1 bunch of fresh mint 4 tomatoes Page 24

Malaysia Contributed by: Danny Chen Rotaract Club of Johor Bahru, District 3310 Johor Malaysia

NASI LEMAK HISTORY

Does Malaysia have a national dish? No authority or national agency has yet come forward to set things in stone, but by default, that honour would have to go to nasi lemak. Simply rice cooked in coconut milk (knotted pandanus leaves and even ginger or a stalk of lemon grass may be tossed into the pot to add fragrance), imparting a creamy texture to the grains, nasi lemak is available on almost every street corner and in almost every local-themed restaurant, served with everything from chicken to beef to cuttlefish. It can be eaten at any time - breakfast, second breakfast, elevenses, lunch, tea, dinner, supper, post-boozeup - and the mingling of flavours and textures (creamy, hot & spicy, crunchy, nutty, etc) makes it simply ?sheer ambrosia. Essential condiments: Fried ikan bilis (anchovies) Fried peanuts Cucumber slices Wedges of hardboiled egg (variations: fried eggs, or slices of omelette) Sambal (a kind of cooked chili paste, plain with onions or with ikan bilis too)

Nasi lemak bungkus: "Bungkus" is Bahasa Melayu for "pack" or "wrap" and this is exactly what you get here - a simple prepacked serving of nasi lemak topped with sambal, a sprinkling of fried peanuts and ikan bilis, sliced cucumber and a wedge of hardboiled egg.

Nasi lemak bungkus Typically costing RM1 to RM2, depending on the amount of rice and the quantity of condiments that accompany it. Many street vendors even toss in a plastic spoon to eat it with, so you can just dispose of everything after you've fed. NLB is mostly sold by street vendors, although lately it is not unusual to find it in delis, bakeries and even at the food counters of some supermarkets.

X

Extras: Chicken curry or rendang Beef curry or rendang Mutton curry or rendang Cuttlefish sambal or curry Chicken liver and gizzard curry Fried chicken

Fried cow lung (paru) Begedil (potato cutlets sometimes mixed with minced meat) Dried prawns sambal (some non-halal outlets cook this with minced pork) Cockles in sambal Stewed kangkong (water spinach) Some of the ways nasi lemak is sold/served:

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Malaysia Contributed by: Danny Chen Rotaract Club of Johor Bahru, District 3310 Johor Malaysia

X

Sometimes it's sold pre-packed in microwaveable plastic containers with chicken or beef rendang for a little extra, say between RM3 and RM5 per pack. Nasi lemak bungkus 'to order': Street vendors dealing in NLBTO typically set up a table on a street corner somewhere, and spread various pots and plastic containers out in front of them.

except a little more pricey than if purchased at streetcorners. Prices range from RM3 to RM6 a plate (if you eat it at a coffeeshop or non-airconditioned restaurant); and upwards of RM8, ranging as high as RM15 to RM20, as you progress up the poshness pole.

A large wooden tub or insulated plastic pail contains the rice while the pots and containers will hold an assortment of condiments, rendang (a dry, spicy meat dish), curries, sambal and boiled or fried eggs. Customers can just come up, pick what they want to accompany the nasi lemak, and the vendor will pack it all neatly in a paper wrapper. A typical NLBTO can cost from RM2 (plain with no meat) to RM4 or RM5 (with one type of meat and a fried egg). If you pick more to pack, expect to pay more too.

Nasi lemak a la carte Nasi lemak a la carte: Sold at restaurants and hotel eateries, and served with most of the ingredients as described above, Page 26

Panama Contributed by: Alvaro Ortega Club Rotaract de Panamá Distritct 4240 Panama

SANCOHO INGREDIENTS

(this is one of my favorites plates!) and also is one of the most traditional here. w w w

Meat - chicken, beef or pork, any or all Starch - yucca, potatoes, yams, otoe, any or all Vegetables - onions, plantano, carrots, parsley, celery, turnips, green corn, beans or peas as many as are available.

Boil slowly in large pot. Flavor with salt, pepper and coriander leaf. SANCOCHO (Other recipe)

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2 T. extra light virgin olive oil 1 medium spanish onion, chopped 2-3 stalks celery with leaves, chopped 1-2 whole chickens, washed, skinned, and cut up 2-3 t. oregano 2-3 t. garlic salt 2-3 t. herb garlic seasoning 1.5 qts water 2-3 chicken bouillon cubes 3-4 ears of field or yellow corn, cut in half or thirds. 3-5 culantro leaves couple chunks of otoe or malanga, peeled and washed nice size piece of zapallo or calabasa, peeled and washed w nice size piece of name (wiggly line over the n), peeled and washed w couple chunks of yuca, peeled and washed

- In large pot over medium heat, add oil, onion, and celery. Sauté for several minutes. Add chicken and about 1-2 cups of the water. Sprinkle oregano, garlic salt, and herb garlic seasoning. - Cover and let flavors mix for about 10-15 minutes; stir occasionally. Add 2-3 cups of water at a time, keeping the mixture at a slow boil until all water has been added. Add chicken bouillon cubes. Add corn. Cook on slow boil for about 30-45 minutes. - Peel the vegetables. Cut up in 2-3 inch pieces. Soak in water. Skim gray foam from top of cooked chicken broth. Add culantro leaves. Drain water from vegetables and add vegetables to chicken broth, except the zapallo (or calabasa). - Stir gently. Allow soup to boil slowly. Add zapallo 5 minutes later. Allow zapallo to cook on top of mixture. Allow to boil slowly for an additional 10-15 minutes, until vegetables are tender. Taste. Add salt, pepper, and/or hot sauce to taste. Several tips: Frozen sancocho vegetables may be purchased in many grocery stores. Substitute frozen vegetables, if desired, rather than purchasing fresh vegetables. For a clear broth, once the vegetables are tender, carefully remove them from the soup; place in covered container. For a thicker broth, allow the vegetables to continue cooking; vegetables become very soft and break apart. Zapallo will break apart very fast. If culantro is not available, substitute with a handful of fresh, chopped cilantro. If additional broth is needed, add a can or two of chicken broth plus a culantro leaf.

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Panama Contributed by: Alvaro Ortega Club Rotaract de Panamá Distritct 4240 Panama

CORVINA CEVICHE INGREDIENTS

w ½ lbs Corvina Or white fleshed Fish -- thinly sliced w 6 ea Limes -- juice only w 2 ea Tomatoes -- minced fine Optional w 3 ea White onions -- minced w 1 ea Chili pepper w 1 ea Yellow onion w 1 each Green pepper -- minced Optional w 1 Clove Garlic -- minced w 1 large Sprig parsley -- minced Optional w Salt w Pepper

PAPAYA AND PINEAPPLE CHICHA INGREDIENTS

1 cup Papaya -- Cubed 1 cup Pineapple -- Cubed 2 tbsp Lemon Juice ½ cup Sugar -- Or More To Taste Ice -- Crushed PREPARATION

1 Put the papaya and lemon juice in the blender and blend. 2 Add the sugar, pineapple and lastly the crushed ice. 3 Serve in a tall glasses and top with cherries

w 3 drop Tabasco sauce -- Or pepper Sauce PREPARATION

1 Lay fillets side by side on a platter. 2 Mix remainder of ingredients and spread over the fish. 3 Lift each fillet to let the lime juice run underneath. 4 Cover platter with waxed paper and set in refrigerator for at least 6 hours before using. 5Cut into small bite sized pieces and serve in a small bowl

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Panama Contributed by: Alvaro Ortega Club Rotaract de Panamá Distritct 4240 Panama

ARROZ CON POLLO

HOJALDAS INGREDIENTS

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1/2 pound flour 1 T baking powder 1/2 cup warm water 1 egg 1 tsp sugar dash of salt

PREPARATION

- Mix the dry ingredients together, make a "bowl" with the flour and put the egg and the water in it. Mix well, dough should be a little sticky, drop the dough on a floured surface and begin to knead. When the dough is ready it will from a semi-smooth ball. At this time you need to put about a TBSP of oil in a clean bowl and put the dough in the bowl and turn the dough to cover it with oil. - Cover the bowl with a kitchen towel and let stand for a couple of hours or over night. - In a deep pot put enough oil so it is about 2 - 3 inches deep and then cut about a 1 - 2 inch piece of dough and stretch it out and fry. - Hojaldres are good with cheese or bolitas de carne (meatballs with red sauce)

ARROZ CON POLLO (Chicken with Rice) INGREDIENTS

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1 3 lb. chicken 1 1/2 teaspoon salt 1 teaspoon pepper 1/3 cup orange juice 1/2 cup olive oil

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1 large onion 1 green bell pepper 3 garlic cloves 1/2 tomato puree 1 lb. rice 5 cups chicken stock 1 teaspoon salt dash of saffron 1/2 cup dry white wine 1 can green peas 1 can red peppers 1/2 cup green olives 2 tablespoons capers (optional)

PREPARATION

Cut the chicken into pieces and season with salt, pepper and orange juice. Let stand for 1 hour. Heat the olive oil and brown the chicken pieces. Take the chicken out of the pan and add the chopped onion, green pepper and garlic. Cook for 3 to 5 minutes and add the tomato puree. Continue cooking for some more and the chicken and the rice. Stir well and cook 3 more minutes. Add the stock, salt, green olives and capers. Cover and cook over high heat until it boils and the rice pops. Uncover and lower heat. Pour the wine over the rice and continue cooking until the rice is completely cooked and the chicken is tender. Take the chicken out of the rice and take the meat off the bones. Return the chicken meat to the rice and stir well. Add the peas. When ready to serve, put on a serving dish and decorate with the red pepper strips. 8 servings.

Page 29

Uganda Contributed by: Lubega Lillian Rotaract Club of Ntinda District 9200 Kampala Uganda

EVA ZE BINYEBWA NE BYENYANJA (Groundnut sauce & fish) INGREDIENTS

w ½ kg roasted and pounded groundnuts w 1 medium dry Fish w 1-2 Onions w 3-4 Tomatoes w 1teaspoon curry powder w Salt to taste w Oil for frying w water PREPARATION

- Break dry fish into reasonable pieces - Boil with salt for 15 minutes and put aside - Heat oil and fry onions till golden brown - Add tomatoes and fry till tender - Add curry powder - Meanwhile separate fish from soup and use some of the soup to mix with the groundnuts. - Take the groundnut mixture and add to the tomato and stir - keep adding fish soup to ensure that the sauce doesn’t become so thick - Boil for 20 minutes then add the fish pieces - Boil for a further 10 minutes - The sauce is ready - Serve with matooke (mashed green bananas), cassava, sweet potatoes, posho (maize flour gruel), or rice. Page 30

Index Recipes: Ajiaco, 10 Anzac Biscuits, 3 Belgian Chocolate Mousse, 6 Biryani, 18 Cassata Siciliana ( Sicilian Ricotta Cake), 21 Cedar Plank Salmon, 9 Chicken Makbous, 5 Corvina Ceviche, 28 Damper, 4 Dulce De Leche ( Milk Jelly), 1 Eva Ze Binyebwa Ne Byenyanja ( Groundnut Sauce & Fish), 30 Feijoada ( Black Beans And Pork Stew), 8 Gundel Pancake, 16 Harput Kufta ( Stuffed Armenian Meatballs), 2 Hojaldas, 29 Honduras Torrejas ( Ladyfingers In Syrup), 14 Irio, 23 K 'la Purka Con Piedras Del Cerro Rico De Potosi, 7 Lamingtons, 3 Mansaf, 22

Index

Page 31

Mousakas, 13 Nasi Lemak, 25 Paneer Makhanwala, 20 Pavlova, 4 Roast Leg Of Spring Lamb, 2 Sancoho, 27 Stuffed Eggplant With Rice, 12 Tabbouleh ( Mixture), 24 Vegetable Biryani, 19 Warak Einab ( Stuffed Vine Leaves), 12 Yuca Con Chicharrón, 15 Yucca With Chicharron, 15

Index

Page 32

Countries: Argentina, 1 Armenia, 2 Australia, 3 Bahrain, 5 Belgium, 6 Bolivia, 7 Brazil, 8 Canada, 9 Colombia, 10 Egypt, 12 Greece, 13 Honduras, 14 Hungary, 16 India, 18 Italy, 21 Jordan, 22 Kenya, 23 Lebanon, 24 Malaysia, 25 Panama, 27 Uganda, 30

Index

Page 33

Compilation, Design & Layout by:

Ken Anyama Rotaract Club of Nairobi Central District 9200 Nairobi, KENYA

A project of the RotaractNet, Rotaract Email group http://www.yahoogroups.com/rotaractnet Page 34