Sequilhos de coco (Coconut and Cornstarch Cookies) from Brazil

Ingredients
 

• 4 cups cornstarch
• 2 oz freshly grated coconut
• 1 3/4 cups sugar
• 1 egg 1 pinch salt
• 1 1/2 cup tub margarine

Directions

Preheat oven to 375° F. Sift the cornstarch and sugar together. Mix in the coconut, salt, egg and margarine. With your fingertips, form a dough ball. Roll dough into 2-inch ball. Cut ball into 1-inch slices to form cookies. Place cookies on greased cookie sheet. Use the tines of a fork to make grooves on the top of the cookies. Bake for 15 minutes. Let cool completely and keep in a tightly closed tin.

Sweet Almond Pudding with Dates from Hong Kong

Ingredients

• 1/3 cup sweet rice flour
• 1/4 cup granulated sugar
• 2 tbsp + 2tsp almond powder
• 1/4 cup sliced pitted red dates
• 1/2 cup cold water
• 3 cups cold milk (add 3 additional tbsp cold milk, if needed)

Directions

In a small bowl, mix rice flour and almond powder. Add cold water slowly to make a think, smooth paste. Add 1/2 cup of cold milk to thin. Pour into heavy saucepan, add remaining milk and slowly heat to just under boiling, stirring constantly. Keep stirring to prevent lumping and burning. When hot, add sugar slowly and continue to stir. Add sliced dates. Cook just under boiling point for 1 minute. Add an extra 3 tbsp of cold milk if pudding becomes too think. Pudding should have the consistency of ice cream. Pour into individual bowls and serve hot.

Bananas Fritas (fried bananas) from Mozambique

Ingredients

• 2 tsp frying oil
• 2 bananas
• 2 tsp sugar
• ½ tsp cinnamon

Directions

Heat the frying oil in a pan over medium heat. Cut the bananas in half lengthwise and place them in the pan with the heated oil. Fry them on both sides. Sprinkle them with cinnamon and sugar, and enjoy!

Chapati from South Asia

Ingredients

• 1 cup Atta flour (or whole wheat, sifted)
• ½ tsp salt
• ½ cup warm water

Directions

In bowl, mix together flour and salt. Make a well and add most of water. Mix dough into a ball with a spoon. Add more flour or water if needed. On floured surface, knead 8-10 minutes. Cover with damp cloth or plastic wrap, and let stand 1 - 2 hours. On floured surface, divide dough into 4 balls and flatten. Roll into 8-inch circles without flipping it over. Cover breads with the damp towel or plastic wrap as you roll out others (do not stack). Heat a cast iron griddle or skillet over medium-high heat until hot. Place a chapati on the griddle, topside down. Cook for only 10 seconds. Gently flip to other side. Cook until small bubbles begin to form, about one minute. Turn over and cook first side about one more minute. The chapati should start to balloon. This process can be helped by gently pressing bread using a small cloth or paper towel to protect fingers. Warm chapatis may be brushed lightly with oil.

Traditional Goulash Soup from Hungary

Ingredients:

• 1 Tblsp. oil
• 2 onions, chopped
• 1 lb. beef rump, cut into 1” squares
• 1 Tblsp. paprika
• 7 cups water
• 1 tsp. salt
• 1 lb. diced potatoes

Directions

Measure oil, onions and beef into a large soup pot. Fry gently.When onion is transparent, add paprika. Stir, and then pour in water. Bring soup to a boil and stir in salt.Lower the heat, cover pan and simmer for 1½-2 hours or until meat is almost tender. Stir in potatoes. Cook until meat and potatoes are tender.

Flan de Durazno (Peach Custard) from Ecuador

Ingredients

• 2/3 cup sweetened condensed milk
• 2 1/4 cups hot water
• 3 eggs, slightly beaten
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 6 peach halves nutmeg

Directions

Mix milk and hot water. Pour slowly over eggs.Add salt and vanilla; mix. Place drained peaches or papaya in 2 quart baking dish. Pour liquid mixture over them. Sprinkle lightly with nutmeg. Place dish in pan with 1 inch of hot water. Bake at 350 degrees F for 1 hour.