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2
Sep, 2023
Kenyan Kuku Paka

Kenyan Kuku Paka

How to cook 34 authentic global recipes without tedious planning.
Kenyan Kuku Paka

Kenyan Kuku Paka

SpiceBreeze
Embark on a culinary adventure in Kenya with Kuku Paka, a tantalizing dish that sets itself apart by an exceptional step: grilling marinated chicken to perfection before they meet a creamy coconut sauce. This unique preparation infuses the succulent chicken with a smoky, charred essence that pairs harmoniously with the rich, aromatic coconut-infused sauce.
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Hands-on time 30 minutes
Course Main Course
Cuisine Kenyan
Servings 3

Ingredients
  

Protein

  • 1 lb chicken thighs [1]

Fresh Produce

  • 1 lemon for juice
  • 1 medium onion finely chopped
  • 2 cloves garlic pressed or grated
  • 1-2 green chili peppers (optional)
  • 1 medium tomato finely chopped

Packaged Goods/Staples

  • 1 can coconut milk (14-15 oz)
  • oil
  • salt & pepper

Culinary Spice Kit

  • 1 pouch Orange peel, ginger, turmeric, salt, anardana, amchoor, cumin, black peppercorn, chilies, asafoetida, thyme, mint

Suggested Sides

Instructions
 

Grill - Marinade

  • In a CONTAINER, mix Kuku Paka spices with 1 tbsp lemon juice and 2 tbsp oil.
  • Season chicken with salt to taste.
  • Add the chicken to the container and coat it well with the marinade.
  • Let it marinate for 1-2 hours.
  • Take chicken out. Shake off excess liquid.
  • Add coconut milk to the container. Set aside.

Grill or Broil

  • Grill or broil the chicken pieces until there are browned on all sides.

Stew - 1. Fry Aroma-Veggies

  • In a large POT, heat 2 tbsp oil over medium heat. Fry the onions until they turn golden brown, stirring frequently.
  • Add the garlic and optionally chilies. Fry for 1 minute.
  • Add the tomatoes. Mix well. Cook until it turns into a paste-like mixture. Stir frequently.

Stew - 2. Add Meat & Coconut Milk

  • Add the chicken, coconut milk, and salt & pepper to taste.
  • Reduce heat to medium-low. Cover. Cook until the sauce thickens, about 20-30 minutes. Adjust salt & pepper to taste.

Serve

  • Sprinkle the plated dish with lemon juice.
  • Enjoy!

Notes

[1] Substitute with chicken tender or breast or white firm fish (e.g. halibut). Cut larger pieces into 2-3 parts.
Ugali recipe: see notes in the Kenyan Sukuma Wiki recipe
Irio Recipe
  • 2 medium potatoes, peeled and cut into 1/2 inch slices
  • 1/3 cup each: frozen green peas and corn kernels
  1. In a POT, bring 1 cup of lightly salted water to a boil.
  2. Add potatoes. Cook until almost tender.
  3. Add green peas. Cook until the potatoes are tender.
  4. Turn the heat off. Drain, but keep about 1/2 cup of the cooking water.
  5. Mash the potatoes and peas. Return some of the cooking water as needed.
  6. Add the corn and mix well. Cover and let it rest for 5 minutes.
  7. Add salt & pepper to taste.

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29
Apr, 2023
Yucatán Pollo Pibil

Yucatán Pollo Pibil (fast-fried)

How to cook 34 authentic global recipes without tedious planning.
Yucatán Pollo Pibil

Yucatán Pollo Pibil (fast-fried)

SpiceBreeze
Pibil was a method to prevent meat from spoiling. It dates back to the time of the Maya civilization in Yucatán. The mild yet earthy, slightly bitter achiote, aka annatto, matches perfectly with the sour orange-vinegar-juice in the seasoning called ‘recardo rojo’. If you have the time, we recommend the authentic slow-cooked version and the addition of salsa bandera.
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Hands-on time 30 minutes
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

  • 1 lb chicken breast thinly sliced
  • 2 large tomatoes halved, sliced
  • 12 tortillas corn recommended
  • 2 large red onions halved, finely sliced
  • 8 cloves garlic grated
  • 0.5 cup orange juice
  • 2 tbsp white vinegar
  • 1 lemon optionally, cut into wedges
  • oil
  • salt

Pollo Pibil Culinary Spice Kit

  • [1] Annatto cumin, allspice, oregano, turmeric, cloves
  • [2] Smoked paprika

Optional for Appetizer Dip ’Ha Sikil Pak’

  • 1/3 cup pumpkin seeds white if possible
  • 1 large tomato roughly cut
  • 1 tbsp onion chopped
  • 2 tbsp cilantro finely chopped
  • 8 oz tortilla chips or jicama sticks

Instructions
 

Marinade

  • In a BOWL, mix chicken, 1 tbsp vinegar, orange juice, Pibil [1] spices, garlic, and salt to taste.
  • Cover and keep in the fridge for 2-24 hours.

Pickled Onions

  • In a CUP, mix 1/2 cup of water, 1 tbsp vinegar, half of the onions, and a dash of salt.
  • Cover and keep in the fridge for 2-24 hours.

Cook

  • In a PAN, heat 2 tbsp oil over high heat.
  • Add chicken without the marinade.
  • Fry the chicken until all pieces turn brown.
  • Take it out and set aside.
  • In the same PAN, add the marinade, tomatoes, the remaining onions, and salt to taste.
  • Mix well. Cover. Cook over low heat for 10 minutes.
  • Return the meat to reheat.

Optional Appetizer Dip ’Ha Sikil Pak’

  • In a BLENDER, grind pumpkin seeds, then blend with 1/4 cup of water, onions, tomato, and Pibil [2] spices.
  • Transfer to a BOWL.
  • Mix in cilantro and salt to taste.

Serve

  • Serve appetizer with tortilla chips or jicama, then chicken with tortillas, pickled onions, and optionally, salsa bandera and lemon juice.
  • Enjoy!

Notes

  • Substitute chicken with pork tenderloin, beef sirloin, sliced squash, or beans (pinto or black).
  • Add fresh Habanero chili to the pickled onions.
  • Find the recipes for the authentic slow-cooked version and salsa bandera here.

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2
Apr, 2022
Ecuadorian Fanesca Soup

Ecuadorian Fanesca

How to cook 34 authentic global recipes without tedious planning.
Ecuadorian Fanesca Soup

Ecuadorian Fanesca

SpiceBreeze
Fanesca is a distinctly Ecuadorian dish that is not eaten in any other country. The concept of beans cooked in herbs and spices can be traced back to the Incan Empire, and is popular during indigenous New Year. Fanesca is traditionally consumed on Good Friday, served with fried plantains, pickled onions, cheese, and hard-boiled eggs. Although, salted cod is a typical ingredient, we adapted the stew for fresh cod or chicken.
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hands-on time 30 minutes
Course Main Course
Cuisine Ecuadorian
Servings 3 servings

Ingredients
  

Protein

  • 4 oz cod* or chicken breast optional
  • 1 cup great northern beans**

Fresh Produce

  • 1 small zucchini about 4 oz
  • 4 oz pumpkin/squash
  • 2 oz green cabbage
  • 1 cup corn kernels cooked
  • 1 cup green peas cooked
  • 1 plantain sliced (optional)

Staples Group 1: Liquid, Dairy, Fat

  • 1 cup broth vegetable or chicken
  • 1 cup milk any type
  • 1 tbsp butter
  • 1 tbsp peanut butter****
  • 2 oz heavy cream/cream cheese/feta***

Staples Group 2: Salty, Sour, Sweet

  • salt & pepper

Staples Group 3: Breading, Onion & Co

  • 1 medium onion chopped
  • 1 bunch cilantro or parsley finely chopped

Culinary Spice Kit

  • 1 pouch Fanesca spice blend Annatto, garlic, cumin, oregano, basil

Optional Toppings

  • 1 large avocado sliced
  • 1 medium onion sliced and pickled in lime juice*****
  • 3 hard-boiled eggs sliced

Instructions
 

Puree

  • In a small POT, add zucchini, pumpkin, cabbage, broth, and salt to taste.
  • Cook over medium heat until soft. Let it cool.
  • Blend it into a smooth puree.

Soup

  • In a medium POT, add butter, chopped onions, and Fanesca spices.
  • Fry over low-med. heat 5 minutes, stirring occasionally.
  • Add puree, milk, peanut butter, corn, peas, beans, and salt & pepper to taste.
  • Cook over low-medium heat 30 minutes. Stir frequently.

Optional Soup Ingredients

  • Cut cod or chicken into 1-inch pieces. Season with salt & pepper to taste.
  • Add all or 1/3 of it to the soup. Cook until tender.
  • Add heavy cream, cream cheese, queso fresco, or feta to taste. Mix well.

Optional Toppings

  • In a PAN, heat oil or butter and fry until tender and brown:
  • (a) any remaining cod or chicken;
  • (b) plantain slices, sprinkle with salt to taste.

Serve

  • Top fanesca with plantain, avocado, herbs, eggs, pickled onions, pumpkin seeds, and fried cod or chicken.
  • Enjoy!

Notes

* This recipe is for fresh cod. For most authenticity, we recommend salted cod. The latter needs to be drained in water overnight to remove the salt.
** Use any type of beans or lentils that you prefer, one type or several types mixed.
*** Authentic is queso fresco.
**** Any other nut butter is fine too.
***** In a small CONTAINER, cover onion slices with lime or lemon juice. Close. Let it rest in the fridge for 24-48 hours.

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2
Aug, 2021
Italian Pesce Spada alla Griglia

Italian Pesce Spada alla Griglia

How to cook 34 authentic global recipes without tedious planning.
Italian Pesce Spada alla Griglia

Italian Pesce Spada alla Griglia

SpiceBreeze
This Italian summer specialty is perfect for your grill if you love fish and have easily access to swordfish. Garlic, herbs, and lemon are the dominant flavors. The little heat from mustard and chili pepper immerges with the firm fish flesh and the roasted potatoes.
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hands-on time 30 minutes
Course Main Course
Cuisine Italian
Servings 3

Ingredients
  

  • 1 lb swordfish filet
  • 1 lb small potatoes halved
  • 2 lemons one for juice
  • olive oil
  • salt & pepper

Pesce Spada Culinary Spice Kit

  • Garlic, tomato, paprika, chipotle, basil, brown mustard, oregano, bay leaves, marjoram, thyme, rosemary

Suggested Side

  • A fresh salad of your choice with a lemon dressing.

Instructions
 

Prepare

  • Rub all sides of the fish with salt.
  • In a CONTAINER, add 1/2 cup of olive oil and all lemon juice. Mix well.
  • Add 1 tbsp Pesce Spada spices.
  • Add the fish and cover all sides with the marinade.
  • Cover and let rest in the fridge for 1/2 hour.
  • Take the fish out and drain.
  • In a BOWL, mix 2 tbsp oil with 1 tbsp Pesce Spada spices.
  • Add potatoes and salt to taste. Mix well.

Roast

  • On a lined, greased BAKING SHEET, distribute potatoes in one layer.
  • Roast in the OVEN for about 30 minutes until brown and crisp. Turn them midway.

Grill

  • Cook the fish on the GRILL or in a greased PAN until it turns white.

Serve

  • Serve the grilled fish with, lemon, baked potatoes, and a fresh salad.
  • Enjoy!

Notes

â–ª Substitute swordfish with salmon or cod.
â–ª Substitute potatoes with root vegetables.

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30
Jul, 2021
Mexican Tacos al Pastor

Mexican Tacos Al Pastor

How to cook 34 authentic global recipes without tedious planning.
Mexican Tacos al Pastor

Mexican Tacos Al Pastor

SpiceBreeze
Tacos al Pastor is a popular Mexican street food. Mexican liked Shawarma made by Lebanese immigrants so much that they created their local take of it. For both dishes, thin marinated meat slices are stapled on a vertical rotisserie, slowly roasted, thinly cut, then served in local bread. The 'shepherd style' tacos are marinated in a traditional chili-adobo-paste and topped with pineapple. Ready for Taco Tuesday?
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hands-on time 30 minutes
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

Marinade

  • 1.25 lb thin pork [1] chops or tenderloin cut into 1/4-inch slices
  • salt & pepper
  • 1/8 cup vinegar (white wine or apple cider)
  • oil
  • 1/2 onion quartered
  • 2 cloves garlic
  • 2 tbsp tomato paste
  • 1 tsp sugar

Frying

  • 4 slices pineapple [2] (canned or fresh)

Culinary Spice Kit

  • Annatto, ancho chili, pasilla chili, cumin, allspice, oregano, cloves

Suggested Sides & Toppings

  • 12 tortillas [3] or taco shells
  • 2 avocados sliced
  • 1 cup cilantro or parsley chopped
  • 2-4 limes or lemons cut into wedges
  • guacamole see notes
  • salsa verde see notes
  • pineapple sauce see notes

Instructions
 

Marinade

  • Rub meat with salt & pepper to taste.
  • Onion paste: In a BLENDER, blend vinegar & 1 tbsp oil (marinade basics) with onion and garlic into a smooth paste.
  • In a CONTAINER, mix onion paste and tomato paste with Tacos al Pastor spices, sugar, and a pinch of salt.
  • Rub the onion-tomato-spice paste into the meat until evenly coated.
  • Cover and let it marinate in the fridge for 2 to 24 hours.

Fry

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry the pineapple slices until browned.
  • Take them out. Set aside to cool.
  • Cut meat and pineapple into thin strips of about 1/4-inches.
  • In the same PAN, add 1 tbsp oil, heat up to high heat.
  • Fry meat 1 to 2 minutes until just done.

Serve

  • Serve meat, pineapple, tortillas, and your preferred toppings on separate plates.
  • Enjoy!

Notes

[1] Substitute pork with chicken breast cut lengthwise.
[2] Substitute pineapple with mango or passion fruit.
[3] Substitute tortillas with any bread of your liking.
â–ª Without a BLENDER or FOOD PROCESSOR, grate the garlic and onion.
* Find a guacamole recipe with jalapeno powder and more sauce recipes here.

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1
May, 2021
Bolivian Quinoa Salad

Bolivian Quinoa Salad

How to cook 34 authentic global recipes without tedious planning.
Bolivian Quinoa Salad

Bolivian Quinoa Salad

SpiceBreeze
Quinoa is a grain dating back to the pre-Columbian cultures in Latin America. With its protein, dietary fiber, polyunsaturated fats, and minerals, quinoa remains an important source of nutrients for the Quechua and Aymara peoples in the Andes region of South America. In their language, quinoa means ‘mother grain’. Aji panca is very mild chili pepper with a fruity-sweet flavor.
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hands-on time 30 minutes
Course Main Course
Cuisine Bolivian
Servings 3

Ingredients
  

  • 2 cups quinoa
  • 1/2 lb cherry tomatoes halved
  • 1/2 English cucumber diced
  • 1 large carrot
  • 3 green onions finely sliced
  • 2 large avocados diced
  • 1 tbsp chopped cilantro
  • 1 lettuce of your choice
  • 2-3 limes or lemons for juice
  • oil
  • salt

Quinoa Salad Culinary Spice Kit

  • Aji panca, cumin, oregano

Optional

  • 1 cup chopped nuts of your choice
  • 1 cup cooked garbanzo beans

Instructions
 

Quinoa

  • Cook quinoa according to package instructions. It should turn out fluffy.

Carrots

  • Cut the carrot lengthwise into â…›-inch thin slices.
  • Then, slice them lengthwise into â…›-inch thin strips.

Salad

  • In a large BOWL, mix 2 tbsp lime juice, Quinoa Salad spices, and 1 tbsp oil.
  • Add tomatoes, cucumber, onions, and cilantro. Mix well and season with salt to taste.
  • Add avocados and mix carefully.

Serve

  • Place large lettuce leaves on plates.
  • Add quinoa salad on top and garnish with carrots.
  • Optionally, add nuts or beans to taste.
  • Enjoy!

Notes

  • Substitute cilantro with flat parsley or chives.
  • Dry roast the nuts or garbanzo beans.
  • Add slices of fried steak or chicken, or of smoked salmon or trout.
  • Cut the lettuce into 1-inch strips.
  • Substitute quinoa with couscous.
  • If you are used to quinoa, try a non-white type.

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