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.

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.

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.

Complete Jollof Rice

This recipe is from the country of Benin.

Serves: 8 people

* 1 cup dry black-eyed peas
*2 medium-sized eggplants
*1 1/2 tbs oil
*3 tbs ginger root, grated or minced
*2 peppers of your choice (I used Anaheims), roasted with the seeds removed, chopped
*8 tomatoes
*2 tsp cayenne
*2 tps curry powder
*Tabasco sauce to taste
*12 cups of water
*1 tsp salt
*2 large onions, chopped
*2 cloves garlic, minced
*1 green bell pepper, chopped
*1 1/2 tbs tomato paste
*1 lb carrots
*1/2 lb green beans
* 1 1/2 cups uncooked rice

1. In a large pot, soak the black-eyed peas overnight in 4 cups of water.

2. Drain & replace with 8 cups of fresh water, & simmer peas for 5 minutes. Drain, reserving water for cooking.

3. Meanwhile, roast the peppers, as mentioned above. I cooked mine in the oven.

4. Slice the eggplant into rounds about 1/2 inch thick and place in a colander. Salt and let them drain for 5 minutes.

5. Heat oil in a large saucepan. Add eggplant, 1 tbs chopped onion, 1 tbs grated ginger, 1 chopped pepper, 1 clove garlic, & the bell pepper. Cook, stirring until the eggplant is browned, for about 5 minutes. Remove eggplant & set aside.

6. Add remaining onion, ginger, pepper, garlic, reserved water, tomatoes, tomato paste, cayenne, & curry, stirring them all together. Add hot sauce to taste. Simmer 10 minutes, uncovered.

7. Add black-eyed peas, carrots, & rice. Simmer another 5 minutes.

8. Add green beans & eggplant & simmer 15 minutes more, still uncovered.

9. Finally, cover & simmer another 20 minutes.