Zachary

Alisha

Kaitlyn

Eusebio

Jorge

Shawn

Destinee

Judas

Dasia

Andrew

Jamier

Catelyn

Vanessa

Jolynn

Samarah

Esiah

Damian

Dante

Joshua

George

Ricardo

Seth

Deep frying and roasting, marinades and high heat

Starches- Rice and Wheat

Ingredients

1 tablespoon olive oil

1/3 cup country ham or bacon, diced (optional)

1/3 cup sofrito

3 cups water or low sodium chicken broth

1 ½ tsp sazón con achiote y culantro

1 cube chicken bouillon or more if needed

2 tbsp tomato paste or 1/3 cup tomato sauce

1 teaspoon dried Italian seasoning or oregano either one works

1/4 cup fresh cilantro, chopped optional

2-3 bay leaves

2 tablespoons pimento stuffed olives optional

15 ounce can Pigeon Peas (Gandules), drained and rinsed or 2 cups of fresh or frozen

2 cups parboiled rice

Instructions

Heat your caldero or Dutch oven to medium heat, and add your olive oil, bacon/ham (if using) and sofrito. Stir constantly until fragrant and tender, but not browned, about 4 minutes.

Next add in the Sazon, tomato sauce or paste and chicken bouillon. Stir to combine.

Add in the drained pigeon peas, Italian seasoning or oregano, bay leaves, and water/broth. Add the cilantro and/or olives, if using. Allow the liquid to come up to a boil, and taste it for salt. If it needs more saltiness, add in another chicken bouillon cube. You want this liquid to be highly seasoned, as it will determine the final seasoning of the rice.

Once the mixture is boiling, add the rice. Stir the rice to get it submerged and distribute the pigeon peas throughout.

Cover and allow the rice to absorb all the visible liquid. Once most of the visible surface liquid is absorbed, stir the rice, and cover again. Lower the flame to low, and allow it to steam for 20-25 minutes. It's done with all the liquid is absorbed and the grains are fluffy and fully cooked.

Chicken

Fish

Plant based they use chickpeas, lentils, and fava beans

Rice

Bulgaria Wheat

-olive oil

-certified butter

-lamb fat

-tahini

Liquids

-water and stocks

-lemon juice

-yogurt

-tahini sauce

-pomegranate molasses

-rose water and orange blossom water

Chicken, beef, pork, fish

Starches:

rice, beans, corn, potatoes, yucca, plantains, quinoa, lentils, bread, and noodles

For liquids heavy cream is used in lots of dishes for sauces and curries. malai which is a natural cream that rises from boiled milk is also a heavily used

Dum- slow cooking in a sealed pot to trap steam allowing it to cook in its own juices and flavors

Bhuna- slowly sauteing ingredients in fat until they lose their moisture and caramelize

Tandoor - typically marinated meats and breads, is cooked on skewers or directly on the hot clay walls of a cylindrical, charcoal-fired oven

Steaming(Bhapa)- Cooking food using steam, often in a pot-in-pot method

Dhungar-Involves infusing food with smoky flavor by exposing it to smoke from a piece of charcoal or burning ghee

• ginger

• Garlic

• Chili peppers

• Curry powder

• African nutmeg

Herbs:

• thyme

• Scent leaf

Savory Ingredients:

• ground crayfish

• Palm oil

• Fermented locust beans

• Suya spice mix

Herbs- Fresh and dried curry leaves, Cilantro, Mint

Spices- Coriander, Mustard seeds, Clove

Pork

Beef

Fish, shellfish

Popular starches:

Rice

Potato

Starches: Couscous,khobz,msemen,barley,rice

Cooking methods:slow-cooking in a tagine, which uses steam and moisture to create tender, flavorful dishes; grilling (meshwi), particularly for quick, casual meals and celebratory feasts; steaming, especially with a couscous-specific pot; and roasting (m'hammar), where meat is often fried after cooking in a sauce for a rich, crispy texture.

Dried wide rice stick noodles

Dark soy sauce

Oyster sauce

Light soy sauce

White vinegar

Sugar

Peanut oil

Garlic

Chicken thighs

Egg

Chinese broccoli

Prepare & cut the broccoli, and prepare the noodles according to the packet. Mix together the soy sauces, oyster sauce, vinegar and sugar for the sauce. Heat 1 tbsp of oil in heavy based skillet and add garlic and chicken until the chicken turns white. Add Chinese broccoli leaves until wilted, push chicken and leaves to the side then scramble the egg. Remove the chicken from the wok and caramelize the noodles on high heat. Add the chicken back in and serve immediately.

Cumin

Garlic

Ginger

Turmeric

Cardamom

Curry powder

For the vegetarians: Tofu is an option.

Startches consist of: Rice (brown, white, or sticky rice), Noodles (rice noodles, egg noodles, cellophane noodles/bean thread noodles), tapioca startch, rice flour, cornstarch, and potato startch.

Very fast paced, using high heat to quickly "fry" the ingredients in a thin coating of oil.

Steaming/ Neung

Cooking using hot water vapor from boiling water, it preserves the raw and natural taste and retains lots of nutrients, compared to other cooking methods.

Pounding/ Tam

Using a mortar and pestle to grind together ingredients, pounding the ingredients, especially plants, brings out the innate flavor.

Curry Simmering (Kaeng)

Description: Slow simmering of ingredients, often in a coconut milk base, to develop rich, complex curries.

Boiling/Tom

Description: Ingredients are simmered in water to extract deep flavors and create flavorful broths and soups.

Flavorings:Aromatics

Key Aromatics

Onion & Garlic:

Peppers

Primary Flavorings & Spices

Sofrito

Sazón

Adobo

Annatto (Achiote)

Cumin (Comino)

Coriander (Cilantro)

Herbs

Cilantro (Corriander)

Culantro

Oregano

Bay Leaves

-garlic & lemon

-onion

-sumac

-za’atar

Herbs

-mint

-parsley

-oregano

Spices

-cumin

-coriander

-cinnamon

-cloves

-nutmeg

Garlic

Ginger

Green onions

Herbs:

Parsley

Chives

Spices:

Gochujang

Doenjang

Ganjang

Baking

Lightly cook in olive oil

Slow cooking

Stewing

Simmering

Vegetables

Served raw, pickled, and cooked

• Chop tomatoes, onions, bell pepper, ginger, garlic, scotch bonnet pepper and puree in a blender/food processor.

• Cook the pureed mixture in a pot with hot cooking oil over medium-high heat. Stir together and place a lid over it, reduce heat to low, and simmer for 20 minutes.

• Stir in the spices and seasonings (Paprika, thyme, nutmeg, bay leaf, and salt), then add the rice and vegetable or meat stock and stir together.

• Place a piece of aluminium foil into the pot, covering the entire surface of the rice, then place a lid over the pot. Cook for 20 minutes on low heat (stirring occasionally).

• Remove the lid, in the aluminium foil and give the rice a gentle stir, then return the lid and cook for another 5 minutes.

Rice

Over the fire

Pork fat

Nut meg

soup with ponmo, beef and fish

Nigerian

• Ají Amarillo (Yellow Chili Pepper): The soul of Peruvian cuisine, adding a distinct fruity heat. 

• Ají Panca (aka Ají Colorado): A mild, smoky chili that is essential for many sauces. 

• Cumin: Adds a warm, smoky, and earthy flavor. 

• Annatto (Achiote): A vibrant red seed that provides color and a subtle, earthy flavor to dishes. 

• Paprika: Contributes to the cuisine's bold, earthy flavor profile. 

Recipe:

White fish, lemon ,lime, purple onion, peppers habanero,red peppers, fresh coriander, and optional ingredients would be sweet potatoes, yellow corn, and plantain chips.

1.marinate fish in lemon and lime juice and make sure all the fish is covered and in a container to store in the fridge for 20 -30 mins (the lemon/lime mixture will cook the fish)

2. Prepare the garnish. Wash and steam sweet potatoes for 30 minutes. When done cut into large peices.

3. Peel plantain and cut in half, make into thin slices and in oil deep fry them.

4. Prepare peppers,onions, and coriander.

5. Remove fish from refrigerator add onion, chill, and coriander, ginger, a pinch of salt and stir, then leave in the fridge for about 10 mins.

6. Remove then enjoy with plantain chips and sweet potatoes.

Butter(Smen)

Argan Oil