Bolivian Salsa Cruda (Fresh Tomato and Onion Salsa)
A simple, finely chopped salsa to eat with baked or grilled chicken, or on hamburgers. A generic recipe which varies from kitchen to kitchen, in the northern countries of South and Central America.
Bhutanese Red Rice Plain
Make and share this Bhutanese Red Rice Plain recipe from Food.com.
Bhutanese Cheese Curry (Ema Daji)
This dish is usually made very hot in Bhutan, however when I make it it’s with jalapenos and fewer chilies. Adjust to your own taste. The cheese used in Bhutan is Churpi, which is a cross between farmer’s cheese and feta. Since it is not widely available, feta is substituted in this recipe. This unusual soup-like curry is rich and warming on a cool day. Recipe adapted from the book, “Mangoes and Curry Leaves ” by the team of Alford and Duguid.
Crabe Béninoise (Beninese Crabs)
Make and share this Crabe Béninoise (Beninese Crabs) recipe from Food.com.
Hummus Belizean-Style
Adapted from a recipe in the cookbook ‘Flavors of Belize’. Belize has a small Arab/Lebanese population and it has contributed to and influenced Belize’s melting pot cuisine. Black beans or garbanzo beans can replace the kidney beans if desired. Note: the food.com site does not recognize the ingredient ‘recado rojo’. You will need a half teaspoon of it for this recipe.
