Åland Pancake

This recipe is from Aland!

* 1 egg
* 2.5 tbsp sugar
* 2.5 tbsp flour
* 1 cup rice, cooked & cooled
* 1/2 tsp cardamom
* 1/3 tsp salt
* 2/3 cup milk
* plum or raspberry jam
* whipped cream

1. Preheat oven to 425 degrees.

2. Mix the eggs & sugar. Add rice, flour, cardamom, salt, then the milk. Mix thoroughly.

3. Pour into a small casserole dish & bake 25 – 30 minutes, until the edges turn a light brown & the center is no longer gelatinous.

4. Serve with plum jam or raspberry jam and whipped cream.

Tum'tumo (Lentils in a Savory Sauce)

A dish from Eritrea!

Servings: about 4-6

* 2 cups lentils
* 6-1/2 cups water
* 1 medium onion, chopped
* 3 tsp olive oil
* 1 tsp salt
* 1/2 tsp hot sauce
* 1 can chopped tomatoes
* 1 can tomato paste
* 2 cloves garlic, chopped

1. Bring lentils to boil in 6 cups of water. Simmer for 20 minutes.

2. Saute onion in oil until browned. Add salt, hot sauce, tomato paste, & 1/2 cup water. Simmer for 5 minutes.

3. Add garlic & lentils. Simmer for another 5 minutes. Serve.

Senegalese Stew with Millet

Time: about 1 hour
Servings: 4

* 2 tbsp vegetable oil
* 2 cups chopped cabbage
* 1 cup chopped onion
* 2 cloves garlic
* 1/4 tsp red pepper flakes
* 1/2 tsp curry powder
* 1/4 tps thyme
* 14.5 oz canned tomatoes
* 1 cup vegetable stock
* 2 tbsp peanut butter
* 2 cups cubed sweet potato
* 1-1/2 cups cubed rutabega
* 1 cup sliced carrots
* 1 cup cooked chickpeas
* 2 cups cooked millet

1. In a 3 quart sauce pan heat the oil over medium-high heat.

2. Add the cabbage, onion & garlic. Cook, stirring until the cabbage is softened.

3. Stir in the red pepper, curry powder, & thyme. Stir in the tomatoes, breaking them up with the spoon.

4. Add the broth & peanut butter. Stir until completely smooth.

5. Add the potato, rutabega, carrot, & chickpeas.

6. Bring to a boil. Reduce heat and simmer uncovered for 35 minutes.

7. Serve over millet.

Fried Plantains

Time: 15 minutes
Servings: 4

* 2 ripe plantains
* 1/2 cup of oil
* salt (optional)


1. Peel the plantains & cut diagonally in 1/4- inch thick slices.

2. Deep fry the plantains until golden brown. Sprinkle a little salt for flavor. Serve immediately.

Arroz con Maiz

A recipe from the Dominican Republic.

Time: 35 Mins
Servings: 8

* 4 cups rice
* 1/2 cup of sweet corn
* 1 cube bullion of vegetable stock
* 1/2 cup of pineapple cut into small cubes
* 5 cups water of boiling water
* 5 spoons of oil
* Salt

1. Heat 3 tablespoons of oil. Add the corn, vegetable stock cube & pineapple. Stir until the cube has dissolved. Add the rice & mix well. When everything is well mixed add the boiling water. Salt to taste.

2. Stir regularly to avoid excessive sticking. When all the water has evaporated, cover with a tight fitting lid & simmer on very low heat. Wait 15 minutes & uncover. Stir, add the remaining oil & cover again. Wait another 5 minutes. Try the rice, it should be firm but tender inside.

3. If necessary, cover and leave another 5 minutes on very low heat.

Apple Berry Crisp

A modified recipe from Greenland!

servings: about 8-12

* 7 oz. blueberries
* 3-4 Granny Smith apples, thinly sliced
* 3.5 oz. butter (or a little less, if you prefer)
* 6.76 fl. oz. flour
* 3.38 fl. oz. brown sugar
* chopped nuts (we used walnuts)
* 6.76 fl. oz. whipping cream & 1 tub crème fraiche 18%... or just use some Coolwhip
* Seeds from 1 stick of vanilla


1. Put all the slices of apple into a dish & sprinkle with most of the berries.

2. Rub the butter into the flour, which has already been mixed with the brown sugar. Sprinkle this crumble mixture onto the apples & berries. Top with the flaked nuts.

3. Put the dish into a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) & bake until the top is crisp & golden & the filling is bubbling slightly – approx. 30 minutes.

4. Take the dish out of the oven & let it stand.

5. Serve with a mixture of whipped cream, crème fraiche & vanilla.

Tofu and Beansprout Fritters

This dish is called Bakwan Tahu in Indonesia.

* 1 chopped onion
* 4 cloves garlic, finely chopped
* 1 tsp ground corriander
* 1 lb firm tofu
* 3 tbsp finely chopped parsley
* 1 tsp salt
* 1/4 tsp chili powder or freshly ground pepper
* 1/2 cup beansprouts
* 1 egg, beaten
* 2-3 tbsp all-purpose flour
* 1 tsp baking powder
* about 1 cup peanut oil

1. Heat 2 or 3 tbsp of the oil in a wok or frying pan. Fry onion & garlic, stirring the whole time, for 3 minutes or until just turning light brown.

2. Put the onion & garlic (without the oil) into a glass bowl & leave to get cold. Keep the in the pan. When they are cold, put the rest of the ingredients, except the oil, into the bowl & mash with a wooden spoon, mixing everything together.

3. Put the rest of the oil into the frying pan that contains the little bit of oil left for frying the onion. Heat.

4. When the oil is hot, drop a spoonful of the tofu mixture into it, then 3 or 4 more. Fry until golden brown. Take out the fritters with a slotted spoon & drain them on an absorbant paper towel. Finish frying the rest of the mixture in this manner.

Gallo Pinto

A recipe from Costa Rica!

servings: 4-6

* 2 tbsp canola oil
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 3 cups cooked white rice
* 2 cups cooked black beans, drained and rinsed
* 1 tsp ground cumin
* 1 tsp ground corriander
* 1/2 tsp ground ginger
* 2-3 tbsp vegetarian worcestershire sauce (we substituted Supreme Garlic flavored A1 Steak Sauce because it had many of the same ingredients)
* salt & freshly ground black pepper
* fresh cilantro
* sliced green onion

1. Heat oil in a large skillet over medium heat.

2. Add onion & saute until it begins to soften and turn translucent. Add garlic. Saute for 5 more minutes, or until onion is golden.

3. Add spices & worcestershire. Stir.

4. Add the beans & then the rice. Cook until mixture is heated through.

5. Add salt & pepper to taste. Serve hot. Garnish with cilantro & green onions.