Waina from Nigeria

An omelet recipe from the northern states of Nigeria. It is usually served with freshly baked bread or on toast. We ate it with fresh whole grain bread from the bakery at the grocery store.

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*4 eggs
*1 bell pepper, chopped
*1/2 onion, chopped
* butter
*salt & pepper to taste

1. Mix the eggs, peppers & onions in a mixing bowl.

2. Season & stir thoroughly, adding a drop of water if necessary.

3. Heat butter in a frying pan. When hot, pour a ladle full of egg mixture into the butter. Fry until golden & crisp. Remove from pan & drain on paper towels.

4. Continue to fry in this manner using up all the egg mixture. Serve hot on slices of bread or toast.

Malaysian Sweet and Sour Eggs

Servings: about 3
Time: about 30 minutes

* 4-5 eggs, cooked well done
* 1 onion, cut into rings and then cut into half
* 1/2 red chili, sliced thinly
* 1/2 stalk scallion, sliced diagonally
* 1/8 tsp salt
* 3 1/2 tbsp sugar (extra to taste)
* 3 tbsp cooking oil
* tamarind pulp, the size of a small ping pong ball
* 1 cup water

Note: We couldn't find any tamarind pulp, so we used nectar of tamarind instead and did NOT add the sugar to the recipe. It worked out just fine that way.


1. Fry the eggs well done and set aside.

2. In a small bowl, add one cup of water to the tamarind pulp and soak for 10 minutes. Squeeze the tamarind pulp to extract the juice. Use only the juice and discard the pulp.

3. Heat up your wok and add in the cooking oil. Sauté the onions for 2-3 minutes until they turn slighly brown or aromatic.

4. Add in the eggs and do a quick stir.

5. Lower the heat, add the tamarind juice and bring it to boil.

6. Add in sugar, salt, scallion & chili. Simmer for 1-2 minutes. Serve hot.

Vegetarian Hungarian Goulash

A recipe from Hungary!

* 1 cup potatoes, peeled & sliced
* 1 cup onions, chopped
* 2 pressed garlic cloves
* 1 1/4 tsp paprika
* 1/2 tsp caraway seeds
* 1 vegetable bullion cube
* 2 tbsp water
* 1 cup fresh or frozen peas
* 1/2 tsp black pepper
* 2 cups fresh chopped tomatoes
* 3 1/2 tsp marjoram
* 1/4 cup safflower oil
* 3 cups cooked eggless noodles


1. Combine all of the ingredients in a large sauce pan, except the noodles. Cook over medium heat, covered for 30 to 40 minutes, then serve over hot noodles.

Adas be Sabanekh from Lebanon

A recipe from Lebanon!

Time: about an hour
Servings: about 6

* 1/2 lb lentils
* 1 cup sliced onion
* 1/4 cup olive oil
* 3 peeled & chopped cloves of garlic
* 1/4 cup chopped fresh corriander (aka, cilantro)
* 10 ounces chopped, frozen spinach that has been thawed
* 2 medium waxy potatoes, peeled and sliced
* salt
* ground black pepper
* 1/4 cup lemon juice

1. Wash & pick over lentils. Place in a saucepan & cover with water. Bring to a boil. Cook, covered, about 20 minutes.

2. Meanwhile, brown the onion in oil in a large pan. Stir in the garlic & corriander. Add the spinach. Saute 5 to 6 minutes, stirring frequently. Add the potatoes, cooked lentils, & enough lentil cooking liquid to cover. Season with salt & pepper.

3. Bring to a boil, lower heat, & simmer for about 20 minutes.

4. Stir in the lemon juice. Can be served hot, lukewarm, or cold.

Pumpkin Stew with Chilies and Cheese from Peru

~This is a Peruvian recipe!~

Servings: about 6
Time: over 2.5 hours

* 1 medium onion, finely chopped
* 2 cloves garlic, finely chopped
* 4 medium Serrano peppers, finely chopped
* 1 tbsp safflower oil
* 2 lbs pumpkin or winter squash, peeled and cubed
* 2 medium white potatoes, peeled and cubed
* 1/4 cup half-and-half
* 1 cup queso blanco or feta
* salt & pepper, to taste


1. Saute onion, garlic & chiles in oil.

2. Add pumpkin & potatoes, plus a little water if necessary. Cover & cook over low heat until the pumpkin & potatoes are tender.

3. Add the half-and-half & cheese. Heat through.

4. Add salt & pepper. Garnish with additional cheese if desired.

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.