Coxinha

Brazilian Coxinha

Coxinha

Little Thighs

Coxinha (“little thigh”) is one of the most famous savory snacks in Brazil and indispensable to any party. Each bar and each family has its own recipe. 

Brazilian Sauce

These fried crisp ‘drumsticks’ filled with a well-seasoned sauce are so scrumptious – you can’t just have one.

The filling makes also a good base for a creamy sauce over noodles, potatoes, or rice.

Variations
  • Substitute chicken with any ground meat or with mixed vegetables and chopped mushrooms or with your favorite cheese or combine any of these ingredients to taste.
  • Add a cream cheese dip.
  • Short version without forming the drumstick-balls: Skip the dough and add 1 cup heavy cream to the filling. Serve the sauce over rice, noodles, or potatoes.
The Coxinha Culinary Spice Kit includes the following spices:

Marjoram, oregano, white & black pepper, nutmeg, basil, chili, parsley, and bay leaves

Coxinha
Print Recipe
Brazilian Coxinha
Cuisine Brazilian
Keyword marjoram, nutmeg
Servings
Ingredients
Shopping list
  • 1 lb chicken cooked and shredded
  • 1 large tomato finely chopped
  • 2 green onions finely chopped
  • 1 cup chicken broth
  • 1/2 cup cream cheese optional
  • 2 cloves garlic finely chopped
  • 1 onion finely chopped
  • oil
  • salt & pepper
Dough
  • 2.5 cups chicken or vegetable broth
  • 2 cups flour
  • 3 oz butter
Breading
  • 1 egg whisked
  • 1-2 cups flour
White dipping sauce (optionally)
  • 1/4 cup milk
  • 8 oz cream cheese
Culinary Spice Kit
  • Marjoram, oregano, white & black pepper, nutmeg, basil, chili, parsley, and bay leaves
Cuisine Brazilian
Keyword marjoram, nutmeg
Servings
Ingredients
Shopping list
  • 1 lb chicken cooked and shredded
  • 1 large tomato finely chopped
  • 2 green onions finely chopped
  • 1 cup chicken broth
  • 1/2 cup cream cheese optional
  • 2 cloves garlic finely chopped
  • 1 onion finely chopped
  • oil
  • salt & pepper
Dough
  • 2.5 cups chicken or vegetable broth
  • 2 cups flour
  • 3 oz butter
Breading
  • 1 egg whisked
  • 1-2 cups flour
White dipping sauce (optionally)
  • 1/4 cup milk
  • 8 oz cream cheese
Culinary Spice Kit
  • Marjoram, oregano, white & black pepper, nutmeg, basil, chili, parsley, and bay leaves
Instructions
Filling
  1. In a PAN, heat 2 tbsp oil over medium heat.
  2. Fry garlic and onions until the onions turn translucent.
  3. Add chicken, tomatoes, green onions, and salt to taste.
  4. Season with half of the Coxinha spices, add more to taste.
  5. Cook 10 min. Add broth, opt. cream cheese.
  6. Cook about 10-20 minutes until the liquid is reduced.
Dough
  1. In a POT, heat broth and melt butter in it.
  2. Over low heat, add flour and salt & pepper to taste.
  3. Stir constantly until it becomes smooth and loosens from the pot. Let cool.
Coxinha
  1. Form a “golf” ball with the dough.
  2. Flatten it in your palm.
  3. Place the filling in the center, close, and form a smooth ball. Optionally, mold it into a drumstick or any other shape.
Breading
  1. Coat Coxinhas in egg, then in flour.
Frying
  1. In a POT, heat enough oil to cover Coxinhas and fry them until they turn golden all around.
White dipping sauce (optionally)
  1. Heat milk with salt & pepper. Stir in the cream cheese.
Serve
  1. Serve Coxinhas with a fresh salad and a dipping sauce.
  2. Enjoy!
Recipe Notes

Variations

  • Substitute chicken with any ground meat or with mixed vegetables and chopped mushrooms or with your favorite cheese or combine any of these ingredients to taste.
  • Short version without forming the drumstick-balls:
    Skip the dough and add 1 cup heavy cream to the filling. Serve the sauce over rice, noodles, or potatoes.
Dal Salad

Ayurvedic Dal Salad With Chapatis

Dal Salad

Ayurvedic Dal Salad With Chapatis

Add this healthy Indian salad to your summer menu. Its unique Ayurvedic spice blend contains amla berry powder. Top the salad with a dollop of mint raita or use the yogurt dip with grilled vegetables.

Amla Berries for a Long Life

The Indian gooseberry grows on a sacred tree, is rich in vitamin C, and has been said to support longevity.

Variations

▪ Substitute lentils with 2 cups quinoa.
▪ Substitute tomatoes and cucumber with 1/2-1 cup each of pomegranates and chopped dates.
▪ Add grated cucumber to the Mint Raita.
▪ Add Chapati bread with our recipe (see recipe below).

The Dal Culinary Spice Kit includes the following spices:
[1] Fennel, amla berries, turmeric, cinnamon, cumin, ginger, brown mustard, black pepper, asafoetida, coriander, fenugreek

[2] Mint, cumin, ajowan, asafoetida, chili

Amla Berry
Print Recipe
Ayurvedic Dal Salad With Chapati
Servings
3-4
Ingredients
Shopping list
  • 1 cup lentils green or brown
  • 1 onion quartered and sliced
  • 1 carrot halved and sliced
  • 8 oz cocktail tomatoes quartered
  • 1/2 English cucumber cubed
  • 3 green onions sliced
  • 1 cup yogurt
  • 1 lemon for juice
  • oil
  • salt & pepper
Optional
  • 1 cup flour wheat, rye, buckwheat, or mixed
Culinary Spice Kit
  • Pouch [1] Fennel, amla berries, turmeric, cinnamon, cumin, ginger, brown mustard, black pepper, asafoetida, coriander, fenugreek
  • Pouch [2] Mint, cumin, ajowan, asafoetida, chili
Servings
3-4
Ingredients
Shopping list
  • 1 cup lentils green or brown
  • 1 onion quartered and sliced
  • 1 carrot halved and sliced
  • 8 oz cocktail tomatoes quartered
  • 1/2 English cucumber cubed
  • 3 green onions sliced
  • 1 cup yogurt
  • 1 lemon for juice
  • oil
  • salt & pepper
Optional
  • 1 cup flour wheat, rye, buckwheat, or mixed
Culinary Spice Kit
  • Pouch [1] Fennel, amla berries, turmeric, cinnamon, cumin, ginger, brown mustard, black pepper, asafoetida, coriander, fenugreek
  • Pouch [2] Mint, cumin, ajowan, asafoetida, chili
Instructions
Dal Salad
  1. Cook lentils according to package instructions until firm.
  2. Add onions (except green onions) and carrots for the last 5 minutes.
  3. Add salt to taste. Drain and let cool at room temperature.
  4. In a SALAD BOWL, mix 1 tbsp lemon juice with 1 tsp of the Dal [1] spices and 1 tbsp oil.
  5. Add tomatoes, cucumber, and green onions. Mix well.
  6. Add lentils with onions and carrots. Mix well.
  7. Season with salt to taste.
  8. Optionally, add more Dal [1] spices and/ or lemon juice to taste.
  9. Let rest for 1/2 to 1 hour.
Mint Raita
  1. Optionally, pour the yogurt into a strainer lined with a paper towel and a bowl underneath. Keep it in the fridge for a few hours. The drained yogurt will be wonderfully creamy.
  2. In a BOWL, mix yogurt with Dal [2] spices and salt to taste.
Chapatis (optional)
  1. In a BOWL, mix the flour, spices, and salt to taste (1/2 tsp recommended) with 3/8 cups of warm water and 1 tsp oil until the dough is pliable.
  2. Cover and let rest for 30-60 minutes.
  3. Knead the dough on a floured surface for 10-20 minutes.
  4. Form small balls. Flatten them to patties.
  5. Roll the patties out until the dough is very thin, turning each time you roll.
  6. In a PAN, heat 2 tbsp oil over medium heat.
  7. Fry each chapati for 15-20 seconds on each side. Turn it when brown spots appear underneath.
  8. Next, press lightly all over to blow up the chapati.
    Next, press lightly all over to blow up the chapati.
  9. Transfer chapati to a PLATE. Cover them with a kitchen towel until all chapatis are done.
Serve
  1. Serve Dal Salad with Mint Raita and optionally chapatis.
Recipe Notes

Variations

  • Substitute lentils with 2 cups quinoa.
  • Substitute tomatoes and cucumber with 1/2-1 cup each of pomegranates and chopped dates.
  • Add grated cucumber to the Mint Raita.
Fesenjan

Persian Khoresh Fesenjan

Fesenjan

Persian Fesenjan

Khoresh Fesenjan is one of the best dishes of the Persian cuisine and part of the dinner table on Shabe Yalda when families come together to celebrate the longest night of the year and the beginning of the winter. Walnuts and pomegranates give this stew its characteristic flavor: creamy richness with a tangy flavor and a hint of sweetness. 

Patience is Key

The shopping list is short and the cooking steps are simple. It can be cooked fast. Though, the heavenly taste sensation develops only with patience.

Pomegranate Molasses DIY

Pomegranate molasses is easy to make at home from store bought pomegranate juice:

Cook 4 cups of pomegranate juice (100%) with 2 tbsp sugar over low heat for about 2 hours until it reduces to 1 cup of thick syrup. Stir frequently.

For a change, you can substitute pomegranate juice with cranberry juice.

Variations
  • Substitute chicken with duck, beef meatballs,
    leftover turkey, or lamb stew.
  • Omit chicken and pour sauce over fried eggplants or
    baked root vegetables
The Fesenjan Culinary Spice Kit includes the following spices:

Turmeric, cinnamon, orange peel, cardamom, rosebud

Pomegranate
Print Recipe
Persian Khoresh Fesenjan
Cuisine Persian
Servings
3-4
Ingredients
Shopping list
  • 1.5 lbs skinless chicken pieces
  • 4 cups finely ground walnuts
  • 2 cups Basmati Rice
  • 1 large onion chopped
  • 1/4-1 cup pomegranate molasses *)
  • sugar
  • oil
  • salt & pepper
Optional
  • pomegranate for garnish
  • pomegranate or cranberry juice*)
  • fresh herbs chopped
Culinary Spice Kit
  • Turmeric, cinnamon, orange peel, cardamom, rosebud
Cuisine Persian
Servings
3-4
Ingredients
Shopping list
  • 1.5 lbs skinless chicken pieces
  • 4 cups finely ground walnuts
  • 2 cups Basmati Rice
  • 1 large onion chopped
  • 1/4-1 cup pomegranate molasses *)
  • sugar
  • oil
  • salt & pepper
Optional
  • pomegranate for garnish
  • pomegranate or cranberry juice*)
  • fresh herbs chopped
Culinary Spice Kit
  • Turmeric, cinnamon, orange peel, cardamom, rosebud
Instructions
Rice
  1. Cook rice according to package instructions.
Chicken
  1. Rub all chicken pieces with salt & pepper to taste and with Fesenjan Spices.
  2. In a PAN, heat 1 tbsp oil. Fry onions until slightly golden. Add chicken pieces and fry them on all sides until light brown. Set aside.
Sauce
  1. In a large POT, add ground walnuts.
  2. Add 4 cups of water to the walnuts, mix well, cover, and bring to boil. Cook over medium-low heat for 30 minutes. Stir frequently.
  3. Stir in salt and pomegranate molasses to taste. The flavor should be tangy and a bit sweet. If the sauce appears too sour, add sugar until it's just fine for you. Cook over medium-low heat for 30 minutes. Stir frequently.
  4. Add the chicken and onions to the POT, cover, and cook over medium-low heat until the chicken is cooked.
Serve
  1. Serve Fesenjan with rice, and optionally fresh herbs and pomegranate seeds.
  2. Enjoy!
Recipe Notes

*) If you can’t find pomegranate molasses, cook 4 cups of pomegranate or cranberry juice (100%) with 2 tbsp sugar over low heat for about 2 hours until it reduces to 1 cup of thick syrup. Stir frequently.

Nkatenkwan

Ghanaian Nkatenkwan

Nkatenkwan

Nkatenkwan

This Ghanaian dish, called Nkatenkwan, is typically made with okra and peanut butter. 

Peanut Butter Soup With So Many Options

If these traditional ingredients don’t appeal to you, use other vegetables and/ or make it a clear soup. Chicken or other meat can be added optionally.

Grains of the Paradise

The spice kit includes grains of paradise. They are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.

Variations
  • Substitute chicken with any stew meat. Adjust cooking time and water amount.
  • Without a food processor: chop onion and grate ginger. Only follow steps 6, 2, 8-10, in this order. Add remaining broth in step 2.
The Nkatenkwan Culinary Spice Kit includes the following spices:
[1] Rosemary, bay leaves

[2] Grains of paradise

Grains of Paradise
Grains of Paradise
Print Recipe
Ghanaian Nkatenkwan
Cuisine Ghana
Servings
3-4
Ingredients
Shopping list
  • 2 cups okra green beans, or other vegetables of your choice
  • 1 large tomato quartered
  • 32 oz broth
  • 1 cup peanut butter creamy
  • fresh bread
Optional
  • 1 lb chicken breast cut in 1 inch
You might have
  • 1 large onion peeled and quartered
  • 1 inch ginger peeled
  • salt
Culinary Spice Kit
  • leaves Pouch [1] Rosemary bay
  • Pouch [2] Grains of paradise
Cuisine Ghana
Servings
3-4
Ingredients
Shopping list
  • 2 cups okra green beans, or other vegetables of your choice
  • 1 large tomato quartered
  • 32 oz broth
  • 1 cup peanut butter creamy
  • fresh bread
Optional
  • 1 lb chicken breast cut in 1 inch
You might have
  • 1 large onion peeled and quartered
  • 1 inch ginger peeled
  • salt
Culinary Spice Kit
  • leaves Pouch [1] Rosemary bay
  • Pouch [2] Grains of paradise
Instructions
Prepare the vegetables
  1. Cut the vegetables in pieces that can be cooked in 10-15 minutes.
Cooking
  1. In a large POT, add 2 cups broth. Bring to boil.
  2. Add onions, ginger, tomato, okra or other vegetables, chicken (optional), salt to taste, and Nkatenkwan Spices [1]. Return to boil.
  3. Cook for 10-15 minutes until vegetables are cooked. Turn heat off.
  4. Scoop out some onions to use as garnish, and chicken (if used). Set aside.
Blend the vegetables
  1. Transfer soup to a FOOD PROCESSOR and blend until smooth. Set aside.
Add the peanut butter
  1. In the same POT, heat 2 cups broth. Add peanut butter to dissolve in the broth over low heat, stirring constantly.
Cook all together
  1. Add blended vegetable-soup.
  2. Add water if you want to make the soup more liquid. Cook soup for 20 minutes.
  3. Add onion slices and chicken (if used). Cook to reheat.
Finish up
  1. Sprinkle Nkatenkwan Spices [2] to taste on plated soup from a grinder or whole.
  2. Serve soup with fresh bread.
Recipe Notes

Variations

  • Substitute chicken with any stew meat. Adjust cooking time and water amount.
Currywurst

German Currywurst

Currywurst
German Currywurst with extra curry powder

A Dish With Its Own Museum

The Currywurst might be the only street food worldwide that is honored with a dedicated museum, the Currywurst Museum in Berlin. The original dish from the Fifties is a short sausage, sliced and served with a secret curry sauce and bread.

From Street Food to a Complete Meal

The key to Vaca Frita or “fried beef” is slow cooked beef the Cuban way. Quick frying is the second and last step in the preparation.

Variations
  • Substitute cabbage salad with a quick sour sliced cucumber salad or with your favorite potato salad.
  • Add mayonnaise as an additional sauce.
  • Substitute French fries with baked potato wedges and/or baked root vegetables.
  • Use any kind of sausage that you prefer, e.g. hot dog or vegan.
The Currywurst Culinary Spice Kit includes the following spices:
[1] Ginger, chili, yellow mustard, paprika, turmeric, asafoetida, cardamom, fenugreek, cinnamon, cloves, cumin, white pepper and coriander

[2] Paprika

Currywurst
German Currywurst with cabbage salad
Print Recipe
Currywurst
Cuisine German
Servings
3-4
Ingredients
Shopping List
  • 1 lb sausages e.g. Bratwurst or Nürnberger
  • 2 cups tomato puree
  • 12 oz French fries frozen
  • 4 cups white cabbage finely shredded
You might have
  • agave syrup or honey
  • white vinegar
  • vegetable oil
  • salt & pepper
Currywurst Culinary Spice Kit
  • Pouch [1] Ginger, chili, yellow mustard, paprika, turmeric, asafoetida, cardamom, fenugreek, cinnamon, cloves, cumin, white pepper and coriander
  • Pouch [2] Paprika
Cuisine German
Servings
3-4
Ingredients
Shopping List
  • 1 lb sausages e.g. Bratwurst or Nürnberger
  • 2 cups tomato puree
  • 12 oz French fries frozen
  • 4 cups white cabbage finely shredded
You might have
  • agave syrup or honey
  • white vinegar
  • vegetable oil
  • salt & pepper
Currywurst Culinary Spice Kit
  • Pouch [1] Ginger, chili, yellow mustard, paprika, turmeric, asafoetida, cardamom, fenugreek, cinnamon, cloves, cumin, white pepper and coriander
  • Pouch [2] Paprika
Instructions
Cabbage Salad
  1. In a large BOWL, add cabbage.
  2. In a small POT, mix 3 tbsp vinegar, 1 tbsp syrup, salt & pepper to taste, and 2 tbsp oil.
  3. Bring to boil, pour over cabbage. Let cool.
  4. Let marinate in fridge for 24 hours.
French Fries
  1. Prepare French fries according to package instructions.
  2. When they are ready, toss them with salt and Currywurst Spices [2] to taste.
Sauce
  1. In a POT, heat 2 tbsp oil.
  2. Careful of splatters, add tomato puree.
  3. Add 1 tbsp syrup, 1 tbsp vinegar, and Currywurst Spices [1]. Mix well. Bring to boil.
  4. Cook covered 10-20 minutes over low heat. Stir occasionally.
  5. Add salt and pepper to taste.
Sausage
  1. In a PAN, heat oil and fry sausages over medium heat until cooked through.
  2. Transfer sausages to a plate
  3. Cut sausage in 1/2 inch slices (optional).
Waakye

Ghanaian Waakye

Waakye

Beans & Rice from Ghana

Waakye, a Ghanaian dish with beans & rice is a meal of itself or the center of a large number of side dishes. It’s very popular all over Ghana. 

“Waakye”​

The name derives from waakye leaves that are typically used to turn the color of the dish to reddish-brown. Baking soda has the same effect. Try this basic dish with side dishes of your choice.

Grains of the Paradise

The spice kit includes grains of paradise. They are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.

Variations
  • Waakye as a meal of its own  (first recipe below).
  • Chicken Waakye (second recipe below).

Add a side dish: 

  • Sour cabbage salad: see the recipe in the Currywurst recipe.
  • Fried plantain  Peel and slice a plantain. Sprinkle it with salt and fry in some oil until they are soft inside and golden brown outside. 
The Waakye Culinary Spice Kit includes the following spices:
[1] Smoked paprika, thyme, bay leaves

[2] Grains of paradise

Grains of Paradise
Grains of Paradise
Print Recipe
Ghanaian Waakye
Cuisine Ghana
Servings
3-4
Ingredients
Shopping list
  • 1 can Kidney beans rinsed
  • 1.5 cups long grain rice washed
You might have
  • 1 onion peeled and roughly cut
  • 2 cloves garlic peeled and roughly cut
  • 1 inch ginger peeled and roughly cut
  • baking soda
  • oil
  • salt & pepper
Culinary Spice Kit
  • Pouch [1] Smoked paprika, thyme, bay leaves
  • Pouch [2] Grains of paradise
Cuisine Ghana
Servings
3-4
Ingredients
Shopping list
  • 1 can Kidney beans rinsed
  • 1.5 cups long grain rice washed
You might have
  • 1 onion peeled and roughly cut
  • 2 cloves garlic peeled and roughly cut
  • 1 inch ginger peeled and roughly cut
  • baking soda
  • oil
  • salt & pepper
Culinary Spice Kit
  • Pouch [1] Smoked paprika, thyme, bay leaves
  • Pouch [2] Grains of paradise
Instructions
  1. In a FOOD PROCESSOR, blend onion, garlic, and ginger with 1/2 cup of water until smooth.
  2. In a large POT, heat 2 tbsp oil over medium heat.
  3. Careful of splatters, add beans, Waakye Spices [1], 1 tsp baking soda, and the liquid from the FOOD PROCESSOR.
  4. Cook for 5 minutes over medium-low heat.
  5. Stir in rice and 2.5 cups of water. Add salt to taste. Mix well, cover, and bring to boil.
  6. Reduce heat to low. Cook for 15-20 minutes until rice is cooked.
  7. Adjust salt and pepper to taste.
  8. On the plated dish, sprinkle Waakye Spices [2] to taste from a grinder or the whole peppercorns.
Optional
  1. Serve Waakye with fried plantains, boiled eggs, sour cabbage salad, grilled meat, and/or sausages.
Print Recipe
Chicken Waakye
Cuisine Ghana
Servings
3-4
Ingredients
Shopping list
  • 1 lb chicken breast cut in 1 inch
  • 1 can Kidney beans rinsed
  • 1.5 cups long grain rice washed
You might have
  • 1 onion peeled and roughly cut
  • 2 cloves garlic peeled and roughly cut
  • 1 inch ginger peeled and roughly cut
  • baking soda
  • oil
  • salt & pepper
Culinary Spice Kit
  • Pouch [1] Smoked paprika, thyme, bay leaves
  • Pouch [2] Grains of paradise
Cuisine Ghana
Servings
3-4
Ingredients
Shopping list
  • 1 lb chicken breast cut in 1 inch
  • 1 can Kidney beans rinsed
  • 1.5 cups long grain rice washed
You might have
  • 1 onion peeled and roughly cut
  • 2 cloves garlic peeled and roughly cut
  • 1 inch ginger peeled and roughly cut
  • baking soda
  • oil
  • salt & pepper
Culinary Spice Kit
  • Pouch [1] Smoked paprika, thyme, bay leaves
  • Pouch [2] Grains of paradise
Instructions
Waakye
  1. In a large POT, heat 1 tbsp oil over medium heat.
  2. Careful of splatters, add beans and fry for 2 minutes.
  3. Add 1 tsp baking soda, rice, 3 cups of water, and salt to taste.
  4. Mix well, cover, and bring to boil.
  5. Reduce heat to low. Cook for 15-20 minutes until rice is cooked.
Chicken
  1. In a FOOD PROCESSOR, blend onion, garlic, and ginger with 1/2 cup of water until smooth.
  2. Season chicken with salt and pepper to taste.
  3. In a large PAN, heat 2 tbsp oil over medium heat.
  4. Add chicken and fry until it turns brown on all sides.
  5. Careful of splatters, add the liquid from the FOOD PROCESSOR and Waakye Spices [1].
  6. Cook for 10-15 minutes over medium-low heat until chicken is cooked. Add some more water if necessary and salt to taste.
  7. On the plated dish, sprinkle Waakye Spices [2] to taste from a grinder or the whole peppercorns.
Optional
  1. Serve Waakye with fried plantains, boiled eggs, and/ or sour cabbage salad.
  2. Enjoy!