Easy Recipes from Around the World, Page 19
New to a cuisine, or just want something forgiving? These authentic dishes are rated easy, approachable methods, everyday techniques, real flavor from real places.
899 recipes · showing 865 to 899
Chirmol (Guatemalan Charred Tomato and Mint Salsa)Sacatepéquez (Antigua), Guatemala · easy · 25 minTomatoes charred over a flame until blistered and soft, chopped with their skins and mixed with onion, fresh mint, cilantro, lime and salt, the salsa that goes beside every Guatemalan grill.
Chirmol (Guatemalan Charred Tomato and Mint Salsa) Chenchén (Dominican Savoury Cracked Corn)Cibao, Dominican Republic · easy · 1 hCoarse cracked corn simmered slowly with garlic, butter, evaporated milk, coconut milk and broth until soft, creamy and thick, the south-western side for stewed goat.
Chenchén (Dominican Savoury Cracked Corn) Picadillo de Papa (Costa Rican Potato and Chorizo Hash)San José, Costa Rica · easy · 50 minSmall cubes of potato boiled just tender, then cooked with chorizo, onion, garlic, achiote, grated carrot and cilantro into a soft, orange-tinted picadillo served with rice, beans and tortillas.
Picadillo de Papa (Costa Rican Potato and Chorizo Hash) Catrachitas (Honduran Fried Tortillas with Beans and Cheese)San Pedro Sula, Honduras · easy · 25 minSmall corn tortillas fried until crisp, spread with warm refried red beans and showered with grated dry white cheese, sometimes with pickled onion or hot sauce.
Catrachitas (Honduran Fried Tortillas with Beans and Cheese) Sorullitos de Maíz (Puerto Rican Cheese Corn Fritters)San Juan, Puerto Rico · easy · 45 minLittle fingers of cornmeal cooked with butter and a touch of sugar, mixed with grated Edam, rolled and fried until crisp and golden, served with a dish of garlicky mayoketchup.
Sorullitos de Maíz (Puerto Rican Cheese Corn Fritters) Guineítos en Escabeche (Puerto Rican Pickled Green Bananas)San Juan, Puerto Rico · easy · 4 h 45 minBoiled green bananas steeped in a warm olive-oil and vinegar escabeche with soft onions, garlic, bay, peppercorns and green olives, served cool beside roast pork or fried fish.
Belizean Shrimp CevicheBelize City, Belize · easy · 1 hChopped shrimp steeped in plenty of fresh lime juice with ripe tomato, onion, cucumber, cilantro and habanero, served cold with crisp corn tortilla chips.
Belizean Shrimp Ceviche Arroz con Guandú y Coco (Panamanian Rice with Pigeon Peas and Coconut)Panama City, Panama · easy · 45 minLong-grain rice cooked in coconut milk with green pigeon peas, onion, garlic and culantro until fluffy, gently sweet and rich, the festive rice of the Panamanian table.
Arroz con Guandú y Coco (Panamanian Rice with Pigeon Peas and Coconut) Bajan Sweet Bread (Barbados Coconut Bread)Bridgetown, Barbados · easy · 1 h 55 minA dense, crumbly, loaf-shaped Barbadian coconut bread packed with grated coconut and raisins, scented with almond and spice, with a sugar-glazed crust, sliced and eaten with tea.
Bajan Sweet Bread (Barbados Coconut Bread) Saint Lucian Green Fig SaladCastries, Saint Lucia · easy · 1 h 45 minBoiled green bananas, the green figs of Saint Lucia, diced and folded with mayonnaise, peas and carrots, sweet pepper, scallion, onion and garlic into a creamy, potato-salad-style Sunday side.
Saint Lucian Green Fig Salad Salsa Criolla (Peruvian Red Onion Relish)Lima, Peru · easy · 45 minPaper-thin red onion rinsed until mild, tossed with slivers of ají amarillo, lime juice, cilantro and a little oil, the sharp, crunchy relish that goes on the side of half the plates in Peru.
Salsa Criolla (Peruvian Red Onion Relish) Arroz con Coco Titoté (Colombian Caramelized Coconut Rice)Antioquia, Colombia · easy · 1 h 5 minCoconut milk boiled down until its solids fry and caramelize into brown titoté, then cooked with rice, raisins and a little sugar into a sweet-salty, toffee-coloured rice for fried fish.
Arroz con Coco Titoté (Colombian Caramelized Coconut Rice) Garrapiñada (Argentine Candied Peanuts)Mendoza, Argentina · easy · 25 minPeanuts cooked in sugar syrup until the sugar turns to a white crust and then melts again into a crackly, vanilla-scented caramel shell, the warm paper cone of the city street cart.
Garrapiñada (Argentine Candied Peanuts) Papas a la Provenzal (Argentine Garlic and Parsley Fries)Mendoza, Argentina · easy · 50 minGolden fried potato batons tossed while still hot with raw chopped garlic and parsley, the provenzal mix Argentines put beside milanesas and grilled steak.
Machas a la Parmesana (Chilean Baked Clams with Parmesan)Central Valley, Chile · easy · 35 minChilean surf clams opened onto their half shells, splashed with white wine and lemon, dotted with butter, blanketed with Parmesan and baked until golden and bubbling.
Machas a la Parmesana (Chilean Baked Clams with Parmesan) Ceviche de Camarón (Ecuadorian Shrimp Ceviche)Pichincha (Andes), Ecuador · easy · 1 h 35 minBriefly poached shrimp in a cold, soupy marinade of lime and orange juice, tomato, red onion, cilantro and a little of their own broth, served with plantain chips, toasted corn and popcorn.
Ceviche de Camarón (Ecuadorian Shrimp Ceviche) Menestra de Lentejas (Ecuadorian Lentil Stew)Pichincha (Andes), Ecuador · easy · 1 hLentils simmered thick in a refrito of onion, pepper, tomato, garlic, cumin and achiote, the menestra that sits beside rice, grilled beef and patacones on Ecuador's everyday lunch plate.
Llajua (Bolivian Locoto and Tomato Salsa)La Paz, Bolivia · easy · 10 minRaw tomato and fiery locoto chili ground to a rough red salsa with salt and a green Andean herb, the table sauce that goes with almost every Bolivian meal.
Llajua (Bolivian Locoto and Tomato Salsa) Guasacaca (Venezuelan Avocado and Herb Sauce)Caracas, Venezuela · easy · 15 minRipe avocado blended with onion, green pepper, garlic, cilantro, parsley, vinegar and oil into a pourable green sauce for grilled meat, roast chicken, arepas and empanadas.
Guasacaca (Venezuelan Avocado and Herb Sauce) Kokoda (Fijian Coconut Ceviche)Viti Levu, Fiji · easy · 2 h 30 minFresh fish "cooked" in lime, then mellowed in rich coconut cream with chili, onion, and tomato.
Kokoda (Fijian Coconut Ceviche) Southland Cheese RollsSouthland, New Zealand · easy · 30 min"Southern sushi": bread rolled around a rich onion-cheese filling, toasted golden and painted with butter.
Southland Cheese Rolls Rourou (Taro Leaves in Coconut Cream)Viti Levu, Fiji · easy · 40 minYoung taro leaves simmered down in coconut cream with onion until silky, dark and rich.
Aelan Kabis (Island Cabbage in Coconut Milk)Efate (Port Vila), Vanuatu · easy · 25 minIsland cabbage leaves simmered in coconut milk with onion, the everyday green of the Vanuatu table.
Aelan Kabis (Island Cabbage in Coconut Milk) Rukau (Taro Leaves in Coconut Cream)Rarotonga, Cook Islands · easy · 1 hYoung taro leaves slow-cooked with onion and coconut cream into a soft, silky green dish, the Cook Islands staple vegetable.
Rukau (Taro Leaves in Coconut Cream) Poi (Pounded Taro)Honiara, Solomon Islands · easy · 50 minCooked taro pounded to a smooth paste and often left to ferment slightly, the tangy staple side considered the national dish of the Solomon Islands.
Poi (Pounded Taro) Slippery Cabbage with Ngali NutHoniara, Solomon Islands · easy · 35 minSlippery cabbage greens cooked and coated with pounded ngali nut, featuring the sacred indigenous nut of the Solomon Islands.
Te Taki (Breadfruit in Coconut Cream)Tarawa, Kiribati · easy · 55 minChunks of starchy breadfruit slow-simmered in rich coconut cream until soft and silky, an everyday Kiribati way with the atoll's most reliable crop.
Te Taki (Breadfruit in Coconut Cream) Pohnpeian Tuna SashimiPalikir, Micronesia · easy · 15 minThick slices of just-caught yellowfin tuna served raw and cold, with soy sauce, lime and fiery local hot pepper, and a little grated ginger or wasabi.
Pohnpeian Tuna Sashimi Kumu (Pumpkin Tips in Coconut Cream)Highlands, Papua New Guinea · easy · 27 minThe tender shoots and young leaves of the pumpkin vine, stripped and wilted with onion, then simmered briefly in coconut cream with a little salt and chili.
Kumu (Pumpkin Tips in Coconut Cream) Mei Chips (Tongan Fried Breadfruit Chips)Tongatapu, Tonga · easy · 45 minWedges of firm, mature breadfruit, briefly boiled then deep-fried until golden and crisp outside and fluffy inside, salted and eaten with ketchup like fries.
Mei Chips (Tongan Fried Breadfruit Chips) Aussie Sausage RollsNew South Wales (Sydney), Australia · easy · 1 hA seasoned filling of pork and beef mince with onion, garlic, breadcrumbs and parsley rolled in flaky puff pastry, glazed with egg and baked golden, eaten hot with tomato sauce.
Aussie Sausage Rolls Oysters KilpatrickNew South Wales (Sydney), Australia · easy · 23 minFreshly opened oysters on the half shell, splashed with Worcestershire sauce, topped with finely diced bacon and grilled until the bacon crisps, served hot with lemon.
Damper (Australian Bush Bread)Queensland, Australia · easy · 45 minA round of plain soda bread made from self-raising flour, butter and milk, scored with a cross and baked until crusty, torn warm to eat with stew, soup or grilled meat.
Hāngī StuffingWaikato, New Zealand · easy · 55 minBread crumbled with onion, grated carrot, mixed herbs, lemon and melted butter, wrapped in a foil parcel and baked until steamy and golden at the edges, the stuffing that goes with a hāngī.
Fa'alifu Fa'i (Green Bananas in Coconut Cream)Upolu, Samoa · easy · 35 minPeeled green cooking bananas boiled until just tender, then simmered in salted coconut cream with onion until the sauce thickens and coats them, the everyday Samoan starch.
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