Recipes

2 cups (480ml) Dashi

2 eggs

1 tsp soy sauce

1/4 tsp salt

1 cup plus 2 Tbsp all purpose flour

2-3 green onions, finely chopped

2 Tbsp Benishoga (pickled red ginger), chopped

5-6 oz octopus, cut into 1/2" cubes

oil

Takoyaki sauce or Okonomiyaki sauce

mayo

Aonori (green dried seaweed)

Katsuobushi (dried bonito flakes)

In a large bowl, mix well Dashi, eggs, soy sauce, salt, and flour with a whisk.

Prepared by Rebeka Ramangamihanta from Madagascar

Fish cooked with Coconut milk

2 pounds of fish (sea fish, does not really matter the kind) Eg. Whitings

2 ripe tomatoes, cut into chunks

1 chopped onion

Salt

3 tablespoons oil

1 can coconut milk

Instructions

Fry the fish

In a pan, brown (fry) the onion

Add the tomatoes.

When the sauce thickens, add the fish.

After 5 minutes, pour the coconut milk.

Presented by Malahat from Afghanistan. 

Ingredients

1 Lb ground beef

1 1/8 tbsp salt ( as needed)

1 tbsp pepper (as needed)

1 ½ tbsp coriander ground

¼ tbsp cumin ground

2 large finely chopped onions

1 package wonton wrappers

2 tbsp tomato paste

6 tbsp oil

¾ cup yogurt

¼ tbsp dried mint

2 mashed garlic gloves

and

boiled water

Instructions

       Filling: 

Presented by Malahat from Afghanistan

Ingredients

4 cups basmati rice

5 skinless chicken legs

5 skinless chicken thighs

3 medium yellow onions, peeled and quartered

½ c plus 2 tbsp. olive oil or vegetable oil, divided

5 tsp. salt

1 cup chicken broth

3 large carrots, peeled

1 cup black raisins

½ cup slivered almonds

3 tbsp. sugar

¾ cup water

2 tsp. ground cumin

1 ½ tsp. ground cardamom

½ tsp. ground black pepper

12 cups water