Category Archives: Ethnic Explorations

Chiftelute de Varza Cabbage Pancakes Ingredients: 1 small cabbage 1 egg 2 to 3 tablespoons flour or bread crumbs Salt Pepper 1 teaspoon mixed chopped parsley and dill 3 tablespoons lard or oil Directions: 1. Julienne the cabbage, rub some … Continue reading →

Curried Goat Ingredients: 2 pounds mutton 1 teaspoon salt 1 teaspoon black pepper 1 onion, chopped 1 tablespoon curry powder 2 tablespoons cooking fat 1 1/2 cups water 1/2 pound potatoes, diced 2 peppers Directions: 1. Trim and cut meat … Continue reading →

Oka Marinated Fish or Mussels Note: Oka may be served as a main dish or a side dish. Ingredients: 3 pounds chopped fresh fish or mussels, cut into small squares 2 cups coconut milk, purified 1 cup water 1 cup … Continue reading →

Couscous Ingredients: 2 pounds couscous 2 1/5 pounds meat, knuckle of veal or shoulder of mutton 1 medium-sized savoy cabbage, chopped 2 pounds onions 4 or 5 tomatoes 1 pound red pumpkin 9 ounces eggplant, quartered but not peeled 1 … Continue reading →

Gallert Pork Aspic Ingredients: 4 fresh pork hocks 1 pound very lean pork, shoulder or tenderloin 1 celery stalk 1 carrot 1 onion 1 bay leaf Peppercorns 1/2 envelope gelatin 1 tomato Salt, to taste Directions: Wash and dry pork … Continue reading →