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Tandoori chicken by Italian team (5th group)

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Tandoori chicken by Italian team (5th group)

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They are seasoned and colored with cayenne pepper, red chili powder, or Kashmiri red chili powder as well as turmeric or food coloring. The marinated chicken is placed on skewers and cooked at high temperatures in a tandoor oven, which is heated with charcoal or wood, which adds to the smoky flavour.

It is a good source of iron and a good source of dietary fibre. Additionally, it is a good source of antioxidants and is rich in essential amino acids. It is also known to improve digestion and reduce inflammation.

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Cheb ou Jen history by Italian team (6th team)

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Cheb ou Jen history by Italian team (6th team)

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Thiebou Dienn (pronounced CHEB-oo jen) or Cheb, is Senegal’s national dish, whose cuisine is finally being recognized as one of the best in the world. With its rich, spicy, tomato-based rice and seafood combination, it’s like paella on steroids!

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Tajine history (by Italian team) 4th team 

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Tajine history (by Italian team) 4th team 

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The Moroccan tagine(also called tajine) has risen into popularity back in the Early Muslim conquests. During Harun Al-Rashid's rule in the 8th century, the traditional tagine has established itself as a staple dish. Some early writings attribute the concept of the tagine to the Roman empire.

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Senegalese Cheb-ou-jen Recipe (POLISH TEAM/6th group)

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Senegalese Cheb-ou-jen Recipe (POLISH TEAM/6th group)

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Ingredients:

2 cups rice

1 cup black-eyed peas

1 onion, finely chopped

2 tomatoes, diced

1 bell pepper, chopped

2 carrots, sliced

1 cup chopped cabbage

1 cup pumpkin or squash, diced

2 tablespoons vegetable oil

1 teaspoon thyme

1 teaspoon ground cayenne pepper (adjust to taste)

Salt and pepper to taste

Water for cooking

Instructions:

1. Prepare the Rice and Peas:

Rinse the rice and black-eyed peas under cold water.

In a pot, combine the rice, black-eyed peas, and enough water to cook them. Cook until both are tender.

2. Sauté Vegetables:

In a large pan, heat vegetable oil over medium heat.

Add chopped onion, diced tomatoes, chopped bell pepper, sliced carrots, chopped cabbage, and diced pumpkin or squash.

Sauté until the vegetables are slightly tender.

3. Combine Rice and Vegetables:

Add the cooked rice and black-eyed peas to the sautéed vegetables. Mix well.

4. Season:

Season the mixture with thyme, ground cayenne pepper, salt, and pepper. Adjust the seasoning according to your taste.

5. Simmer:

Let the Cheb-ou-jen simmer on low heat for about 10-15 minutes, allowing the flavors to meld.

6. Serve:

Once everything is well combined and heated through, your Cheb-ou-jen is ready to be served.

Enjoy your delicious and hearty Senegalese Cheb-ou-jen!

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Indian recipe: Tandoori Chicken (POLISH TEAM/5th group)

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Indian recipe: Tandoori Chicken (POLISH TEAM/5th group)

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Ingredients:

4 chicken thighs (skinless)

1 cup plain yogurt

2 tablespoons Tandoori spice mix

1 tablespoon ginger-garlic paste

1 tablespoon lemon juice

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

Salt to taste

Fresh cilantro for garnish (optional)

Lemon wedges for serving

Instructions:

1. Prepare the Marinade:

In a bowl, mix yogurt, Tandoori spice mix, ginger-garlic paste, lemon juice, ground cumin, ground coriander, smoked paprika, and salt.

2. Marinate the Chicken:

Make small cuts on the chicken thighs. Coat them thoroughly with the prepared marinade. Ensure the marinade gets into the cuts for better flavor.

Cover and refrigerate for at least 2 hours, or overnight for more intense flavor.

3. Preheat the Oven:

Preheat your oven to 400°F (200°C).

4. Bake the Chicken:

Place the marinated chicken on a baking tray lined with parchment paper.

Bake for 25-30 minutes or until the chicken is fully cooked and has a nice char on the edges.

5. Serve:

Garnish with fresh cilantro if desired.

Serve the Tandoori Chicken hot with lemon wedges on the side.

Enjoy your homemade Tandoori Chicken!

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Moroccan Chicken Tagine Recipe (POLISH TEAM/4th group)

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Moroccan Chicken Tagine Recipe (POLISH TEAM/4th group)

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Ingredients:

4 chicken thighs

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon ground turmeric

1 teaspoon paprika

1/2 teaspoon cinnamon

Salt and pepper to taste

1 cup chicken broth

1 cup dried apricots, halved

1/2 cup green olives

Fresh cilantro for garnish (optional)

Instructions:

Prepare the Chicken:

Season chicken thighs with salt and pepper.

In a large pot or tagine, heat olive oil over medium heat.

Sauté the Aromatics:

Add chopped onion and minced garlic to the pot. Sauté until softened.

Add Spices:

Stir in ground cumin, ground ginger, ground turmeric, paprika, and cinnamon. Cook for a couple of minutes until fragrant.

Brown the Chicken:

Add the seasoned chicken thighs to the pot. Brown them on all sides.

Add Liquid:

Pour in chicken broth, ensuring it covers the chicken. Bring to a simmer.

Simmer:

Cover the pot or tagine and simmer for about 30-40 minutes until the chicken is cooked through.

Add Apricots and Olives:

Add dried apricots and green olives to the pot. Simmer for an additional 10-15 minutes until the fruits are tender.

Garnish and Serve:

Garnish with fresh cilantro if desired.

Serve the Moroccan Chicken Tagine over couscous or with crusty bread.

Enjoy your simple and flavorful Moroccan Chicken Tagine!

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SENEGALESE RECIPE - Senegalese Pastel (Klaudia from Poland/6th group)

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SENEGALESE RECIPE - Senegalese Pastel (Klaudia from Poland/6th group)

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Ingredients:

2 cups all-purpose flour

1/2 cup water

1/4 cup vegetable oil

1 egg

1/2 teaspoon salt

250g ground meat (chicken, beef, or a mix)

1 onion, finely chopped

2 cloves garlic, finely chopped

1/2 teaspoon curry powder

Salt and pepper to taste

Cooking oil for frying

Making the Dough:

1. In a bowl, mix the flour and salt together.

2. Add the egg, oil, and slowly pour in water while stirring until you have a stretchy dough.

3. Knead the dough on a surface lightly dusted with flour and let it sit for around 30 minutes.

Making the Filling:

1. Heat some oil in a saucepan.

2. Put in chopped onion and garlic. Cook until they get soft.

3. Add the ground meat and keep stirring until it turns brown.

4. Mix in the spices (curry, salt, pepper) and stir well. Take it off the heat and let the filling cool.

Shaping and Frying the Pastels:

1. Split the dough into small balls and flatten each one into a thin circle.

2. Put a bit of the meat filling in the middle of each circle.

3. Fold the dough over, making a half-moon or triangle shape, and press the edges to seal the pastel.

4. Repeat this until you use up all the dough and filling.

5. Heat oil in a deep pan to about 180 degrees Celsius (350 degrees Fahrenheit).

6. Fry the pastels until they're golden brown on both sides.

7. After frying, place them on a paper towel to soak up any extra oil.

Serving: The pastels are ready to be served! You can enjoy them as a tasty snack or as a main dish.

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SENEGALESE RECIPE - Senegalese Braised Fish with Rice in Aromatic Sauce (Evelina from Poland/6th group)

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SENEGALESE RECIPE - Senegalese Braised Fish with Rice in Aromatic Sauce (Evelina from Poland/6th group)

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Ingredients

oil (about 1/4 cup)

flour (about 1/4 cup)

curry powder (about 2 tablespoons)

chicken thigh meat (1 piece, chopped)

garlic (6-8 cloves)

celery (three stalks)

peanut butter (about 1/3 cup)

cayenne pepper

chicken broth

Instructions

Cut each tilapia in half and rinse thoroughly to remove the guts.Rinse and roughly blend all the ingredients listed for the marinade. You can use a food processor for this. Make cuts in the fish and put half of the marinade into the cuts, coating the rest of the fish with the marinade. Let it sit overnight if you prefer, or for 45 minutes to 1 hour. Boil the ingredients for the pepper mix and let it cool before blending. Heat a large pot or skillet, add about 6 cups of oil for shallow frying. The goal is to partially immerse the fish, not deep fry. Season the fish with salt and your chosen seasoning just before frying. Make sure to flip it over halfway through. Set aside. Drain the oil of any particles and pour about 2 1/2 cups back into the pot. Add chopped onion and garlic, fry before adding tomato paste. Fry until translucent.

Add the remaining marinade and continue frying.

Add the cured fish. Blend and add in the pepper mix, continue frying and stirring to prevent burning for 20-25 minutes. Adjust seasoning, add bay leaves.

Add some water and introduce the fried fish to the sauce. Let it cook in the sauce for 5-10 minutes. Take out and set aside. Prepare cassava, potatoes, and veggies and add them to the sauce to cook. Take out and set aside in a warm place. Rinse broken rice to remove starch before adding it to the sauce.Use a foil sheet before covering with the pot lid to lock in the steam. Cook on low heat for 45 minutes or until you achieve your desired rice texture. Fluff it out and plate the rice, topping it with the fish and veggies.

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INDIAN RECIPE - INDIAN CURRY (Iga from Poland/5th group)

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INDIAN RECIPE - INDIAN CURRY (Iga from Poland/5th group)

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INGRIDIENTS

•olive •onion 10g •garlic 10g •red chilli 5g •chicken breast 500g •tomato 240g •coconut milk 125m •limon juice 10ml •basmati rice 200g •ginger root10g

Spices:

•salt •turmeric •fresh ginger •chilli pepper •cumin •garlic •coriander seeds

Fry chicken pieces with a mix of Indian spices, then add selected vegetables or exotic fruits. Finally, pour in coconut milk or add the sauce ingredients. Mix everything well to ensure that the chicken, vegetables, and fruits are thoroughly coated in the flavorful sauce. Simmer until heated through and the flavors have melded. Serve your aromatic and tasty dish over rice or with your preferred accompaniment.

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MOROCCAN RECIPE - orange & cardamom cake (Dawid from Poland/4th group)

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MOROCCAN RECIPE - orange & cardamom cake (Dawid from Poland/4th group)

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Ingredients

2 oranges, scrubbed

Seeds of 6 green cardamom pods, crushed

225g pack xylitol (Total Sweet recommended)

6 large eggs

200g pack ground almonds

50g polenta

25g self-raising flour

2 tsp baking powder

1 tbsp flaked almonds

Greek yogurt or cream, to serve

METHOD

STEP 1:

Place the whole oranges in a pan, cover them with water, and boil, covered, for 1 hour until a knife easily pierces through them. If the oranges won't stay submerged, use a small saucepan lid directly on top to keep them under water. Once boiled, remove the oranges from the water, let them cool, and then quarter them. Remove any seeds and obvious pith where the stalk was. Blitz the oranges to a rough purée using a hand blender or a food processor and transfer the purée to a large bowl.

STEP 2:

Preheat the oven to 160C/140C fan/gas 3 and line the base and sides of a 21cm loose-bottomed cake tin with baking parchment. Incorporate the cardamom, xylitol, and eggs into the orange purée. In a separate bowl, combine the ground almonds with the polenta, flour, and baking powder. Fold this mixture into the orange purée until well blended. Scrape the combined mixture into the prepared tin, level the top, and bake for 40 minutes.

STEP 3:

After 40 minutes, sprinkle the flaked almonds over the cake, promptly return it to the oven, and bake for an additional 20-25 minutes or until a skewer inserted into the center comes out clean. Remove the cake from the tin and allow it to cool. Serve the cake sliced, either as a standalone dessert or with Greek yogurt or cream.

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MOROCCAN RECIPE -  Ala from Poland/4th group

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MOROCCAN RECIPE -  Ala from Poland/4th group

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Dressing method:

In a large mixing bowl, add all the dressing ingredients together and stir until smooth.

Serve method:

When ready to serve, mix the peaches and tomatoes with the dressing. Place the rocket salad leaves on a plate, drizzle with olive oil, and sprinkle with salt. Sprinkle the crumbled feta over the rocket. Position the peaches and tomatoes at the center of the dish on top of the feta. Finally, sprinkle with chopped nuts and serve immediately.

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The tajín is called like that because of its plate, It is not the thing we eat but it is the dish where it is cooked and eaten that's why it's called tajine. The tajine haves a rhombus shape and the people decorate it so the plate of food look more delicious or tasty...

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The tajine is a typical recipe in Marroco and in other places of Maghreb. If you go to some of that places in the future, I think that an obligatory stop is in any restaurant they cook tajine.

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The tajine it is a tipical food of Morocco. This food can be eaten in all parts of Morocco thanks to the Bereberes that invent this food.

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Daniela

INGREDIENTS

300 g patna rice

300g carrots

2 eggplants

300 grams of cabbage

600 g white fish

3 onions

150 g tomato puree

4 tablespoons of peanut oil

red chili powder

salt

PREPARATION

Clean and wash all the vegetables, then cut them into small pieces. Peel and finely cut the onions, brown them in a saucepan with a little oil, pour the tomato puree, the chilli, the vegetables and the fish cut into pieces; Salt and, if necessary, add a little water. Cover and cook over very low heat for about 30 minutes. When the vegetables are cooked, remove them with a slotted spoon, transfer them to a bowl and keep warm.

Place the rice in the same saucepan you cooked the vegetables in and pour in enough water to cover it by an inch; Bring to a boil, cover and cook over very low heat until the cooking liquid is absorbed (about 30 minutes). Transfer the rice and fish to a serving plate, place the still warm vegetables on top and serve immediately.

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This is an Indian Recipe called Tandoori Chicken. The origin is from India, and quikly it became famous throughout South Asia and Middle East as well as in Western countries.

It is made up with roasted chicken. Tandoori style is a cooking techinque where marinated meat is placed on skewers and lowered into a hot clay oven until cooked through. It can range from mild to medium hot, depending on how much do you put.

INGREDIENTS:

3 spoons of vegetable oil

1 teaspoon of ground coriander

1 teaspoon of ground cumin

1 teaspoon of ground turmeric

1 spoon of garam masala

1 spoon of sweet paprika

1 cup plain yogurt

2 spoons of lemon juice

4 garlic cloves, minced

2 spoons of minced fresh ginger

1 teaspoon of salt

4 whole chicken leg quarters

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This is the method for making the cheb-ou-jen:

Wash the fish carefully, drain, and pat dry with paper towels or a clean towel. Score or cut the fish 4 to 5 times in an inclined position on each side. If using fish fillets, check only once. Rub the fish with lemon and salt and set aside.

Crush and mix the chopped parsley, chives, garlic, habanero chili and Maggi seasoning.

Dip the fish in the parsley marinade. Flip the fish so that both sides are coated with the marinade, including the inside of the cuts. Let it sit while you prepare the vegetables. It can be made one or two hours in advance; cover and refrigerate.

Clean and wash the vegetables; potatoes and cassava (peel the outer layer and cut into large pieces).

Wash carrots, eggplant, red and green pepper (cut into large pieces).

Heat a large saucepan until hot; add 1 cup oil; Stir and heat for a few seconds, then add the fish and fry until the fish is golden brown, about 3 minutes. Turn the fish over and brown for two minutes on the other side. Remove the fish and reserve.

Add the chopped onion and tomato sauce and include the remaining marinade for the fish (about 2 tablespoons), add Maggi seasoning and salt to taste. Let it simmer for about five minutes.

Pour 6 cups of water, over the cassava and potatoes for about 5 minutes, then add the eggplant, carrots and peppers last, cook over low heat for about 3 minutes or until everything is tender. Remove the vegetables and reserve.

Finally add the rice and about 1-2 cups of water as needed. Season to taste, add half the fish. Cover and cook over very low heat for about 20 to 25 minutes, or until the rice is cooked and absorbs all the water. Stir occasionally, making sure the fish does not break.

You can also finish cooking the rice in the oven for about 10 minutes or until tender (if using an oven-safe skillet. Remove and serve warm.

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Today we can enjoy tajine thanks to the Berbers (who are native from North Africa). Although tajine is a Berber dish, other people who lived at different times in Morocco have influenced its flavour and preparation.

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STORY: The dish is attributed to Kundan Lal Gujral, a Hindu from Punjab state who fled newly formed Pakistan after the 1947 partition of India and opened a restaurant in Delhi. Tandoori chicken quickly became popular throughout South Asia and the Middle East as well as in Western countries.

RECIPE AND PREPARAION

Tandoori chicken

water, for soaking

oil, for greasing

800 g chicken thigh fillets, cut into pieces (3 cm)

½ lemon, juice only

1 tsp salt

1 pinch ground black pepper

200 g natural yoghurt

30 g ghee (see Tips)

fresh mint leaves, for garnishing

lemon wedges, to serve

Tandoori paste

1 tbsp coriander seeds

1 ½ tbsp cumin seeds

6 cardamom pods (black)

10 whole cloves

2 tbsp Kashmiri chilli powder

1 tbsp ground turmeric

2 tbsp ground cinnamon

1 tbsp salt

60 g brown sugar

120 g tomato paste

120 g garlic paste (see Tips)

80 g ginger paste (see Tips)

200 g olive oil, plus extra for preserving

YOU CAN SEE THIS VIDEO TO MAKE THE RECIPE, IT INCLUDES THE PREPARATION AND INGRIDIENTS

https://youtu.be/6jYZI4kgMz0?feature=shared

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Indian recipe and preparation Tandoori Chicken

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·2 1/2 pounds  bone-in, skinless chicken thighs, and drumsticks

·2 teaspoons kosher salt, divided

·2 juicy lemons

·3/4 cup plain yogurt

·1/2 medium onion, peeled and quartered

·5 garlic cloves

·1 (3/4-inch) piece fresh ginger, peeled and quartered

·1 (3/4-inch) piece fresh ginger, peeled and quartered

·1 (3/4-inch) piece fresh ginger, peeled and quartered

·1 (3/4-inch) piece fresh ginger, peeled and quartered

·1/2 fresh hot green chile, roughly sliced

·2 teaspoons garam masala

·1/2 cup unsalted butter (1 stick), melted

·Lemon wedges

HOW TO PREPARE IT

·Make 2 diagonal incisions, each about 1 inch long, on center of each side of chicken pieces. (Slits, which should not start at an edge, should be deep enough to reach bone.)

·Place chicken pieces on a rimmed baking sheet. Squeeze 1 lemon over chicken, and sprinkle with salt. Gently rub salt and lemon juice into slits. Turn chicken over, and repeat with remaining lemon and salt. Set aside for 20 minutes.

·Blend yogurt, onion, garlic, ginger, green chili, and garam masala in a food processor or blender into a smooth paste, about 3 minutes. Transfer spice paste to a large bowl. Add chicken to bowl and turn until coated evenly in spice paste, being sure to get paste into slits. Cover chicken and refrigerate at least 5 hours, up to 24 hours.

·Heat charcoal grill to high. Grill chicken over moderately high heat, basting with butter, until browned, 10 minutes. Turn and cook, basting with remaining butter, until lightly charred and cooked through, about 12 minutes. Squeeze lemon wedges over chicken and serve with naan.

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This recipe's traduction is fish with rice.

its ingredients are:

-1/2 kg of fish,

-1 cup chopped fresh parsley

-1 large onion sliced

-1/2 kg of tomato sauce,

-1 tablespoon tomato paste,

-5 cloves of garlic

-3 cups short grain rice, uncooked

-1 kg of vegetables (carrots, green pepper, eggplant),

-1 kg of potato and cassava,

-8-10 cups of water

-1/2 kg of smoked fish.

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Ingredients for Ceebu jen

For 4 people

400 gr. of rice.

1/2 kg. of fish (whiting, horse mackerel, etc.) whichever we most fancy.

1 green cabbage.

1 carrot.

1 cassava

1 onion.

1 eggplant.

1 lemon.

oil.

250 gr. of concentrated tomato.

1.5l. From mineral water.

salt.

1 clove garlic.

black peppercorns.

50 gr. of dried pepper.

RESETARINGREDIENTS

How to make Ceebu jen


First we will grind the garlic clove with the parsley, salt, peppercorns and a little dry pepper.

We will clean the fish and cut it into 3 or 4 pieces.

We will heat the oil in a saucepan and add the chopped onion, salt and tomato concentrate diluted in a little water. 2 minutes later we will add the fish pieces, letting them cook over low heat for about 5 minutes.

We will pour 1.5 l. of mineral water and all the peeled and chopped vegetables, letting them cook for 1 hour.

Once they are cooked, we will remove them from the saucepan along with the fish and a little of the sauce, keeping them warm.

In the remaining broth, we will add the clean rice, letting it cook for 15 minutes.

We will serve the rice on a hot plate, accompanied by the vegetables and fish.

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Senegalese Jollof Rice and Fish

Ingredients for the Fish and Stuffing

A handful of parsley about a heaping cup

3 cloves of garlic

1 scotch bonnet/ habanero pepper

1 tsp shrimp bouillon

1 tsp black pepper

1 tsp salt

2.5 lbs blue snapper fish preferably cut into fish steaks or any white fish of your choice

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Moroccan Tajine ingredients

1 teaspoon paprika

1 teaspoon ground cumin

¼ teaspoon cayenne pepper

½ teaspoon ground ginger

½ teaspoon ground coriander

¼ teaspoon ground cinnamon

1 lemon

5 cloves garlic, minced

8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed of excess skin and fat (see note)

Salt and ground black pepper

1 tablespoon olive oil

1 large yellow onion, halved and cut into ¼-in-thick slices

2 tablespoons all-purpose flour

1¾ cups chicken broth

2 tablespoons honey

2 large or 3 medium carrots, peeled and cut crosswise into ½-inch-thick coins

½ cup Greek cracked green olives, pitted and halved (see note)

2 tablespoons chopped fresh cilantro leaves

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Tandoori chicken Ingredients

3 tablespoons vegetable oil

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon cayenne

1 tablespoon garam masala

1 tablespoon sweet (not hot) paprika

1 cup plain yogurt (can sub buttermilk)

2 tablespoons lemon juice

4 garlic cloves, minced

2 tablespoons minced fresh ginger

1 teaspoon salt

4 whole chicken leg quarters (drumsticks and thighs), skinless, bone-in

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Senegalese recipe

Cheb-ou-jen (from Italy)

Italian, Lithuanian, Polish and Spanish students gather information.

Italian students make a presentation with Genial.ly.

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Indian recipe

Tandoori Chicken (from Italy)

Italian, Lithuanian, Polish and Spanish students gather information.

Italian students make a presentation with Genial.ly.

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Moroccan recipe (from Italy)

Tajine

Italian, Lithuanian, Polish and Spanish students gather information.

Italian students make a presentation with Genial.ly.