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Georgian Lobio

Georgian Lobio – The Breeze Way

 

Georgian Lobio

Georgian Lobio

SpiceBreeze
Lobio is a very popular dish in Georgia, Europe. It's served as a hot stew in the winter or a cold dip in the summer. There exist many variations for the ingredients. Please select your favorite from our suggestions. You might want to serve it with pomegranate and cornbread for an extraordinarily complex flavor experience. Pickled vegetables are another good addition. The spice blend is the famous Khemli Suneli.
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Cuisine Georgian
Servings 3

Ingredients
  

Protein

  • 2 cans kidney beans drained and rinsed, 15 oz each (see notes for substitutes)

Fresh Produce

  • 1 medium onion finely chopped
  • 1/2 cup cilantro chopped (see notes for substitutes)

Packaged Goods/Staples

  • 1.5 cups vegetable broth
  • 1/4 cup walnuts ground (see notes for substitutes)
  • olive oil
  • salt & pepper

Lobio Culinary Spice Kit

  • Coriander, fenugreek, mint, paprika, black pepper, turmeric, methi, savory, basil, cinnamon, cloves

Optional

  • Pomegranate molasses or fresh seeds (see notes for molasses recipe)
  • Cornbread or flatbread

Instructions
 

Step 1: Prepare Beans

  • In a BOWL, mash about 2/3 of the beans with a potato masher.

Step 2: Fry

  • In a PAN, heat 2 tbsp olive oil over medium heat.
  • Fry the onions until soft, stirring frequently.

COOK

    Step 3

    • In a POT, add all beans and broth. Mix well. 

    Step 4

    • Add:
    • the fried onions with the oil,
    • cilantro,
    • ground walnuts,
    • salt & pepper to taste,
    • and Lobio spices.

    Step 5

    • Bring to a boil.
    • Reduce the heat to medium-low.
    • Cook for 20 minutes, stirring frequently.

    Optionally

    • For a sweet-sour note, add pomegranate molasses or pomegranate seeds to taste to the finished dish or over the plated meal.
    • Serve with cornbread.
    • Enjoy!

    Notes

    Beans
    ▪ Substitute beans with navy or cranberry beans.
    ▪ Substitute half of the beans with 1/2 lb ground meat.
    Herbs
    ▪ Substitute cilantro with mint or parsley.
    Nuts
    ▪ Substitute walnuts with almonds or hazelnuts or 1 tbsp flour in step 4.
    Pomegranate
    Recipe for pomegranate molasses
    Variations
    ▪ If you love garlic: Add 2 cloves grated garlic in step 2.
    ▪ If you prefer to add veggies: Add 8 oz green beans and 0.5 cup more broth in step 3.
    ▪ If you love nuts: Add 0.25 cup chopped walnuts in step 4.
     
     
    Georgian Bread: Khachapuri recipe.

    Georgian Dishes

    Georgian chakhokhbili
    Georgian lobio
    Georgian chashushuli
    Georgian ajapsandali
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    Cambodian Amok

    Cambodian Amok

    Amok

    Cambodian Amok

    Amok is a national dish of Cambodia. The most common version is Amok Trey with fish in a fresh coconut sauce seasoned with lemongrass, galangal, and makrut limes. 

    Select Your Ingredients

    Typical vegetables are local green Nhor leaves which are slightly bitter. You can make this dish with your favorite protein and vegetables. You can even add some fresh pineapples.

    Variations
    • Substitute fish with sirloin beef, tofu, or more vegetables. 
    • For the beef: Cut the sirloin beef into 1/4-inch thin strips. Fry beef strips in oil over high heat to the desired doneness. Add the fried beef strips to the finished amok dish.
    • For the tofu:
      (1) Prepare: Drain the tofu for 30 minutes. Cut the tofu into half-inch cubes.
      (2) Optionally, bake tofu in the OVEN at 350°F for 2o minutes, turning tofu halfway. This gives the tofu an extra crunch.
      (3) Substitute tofu for fish. Add the tofu, leaves, and remaining coconut cream altogether. Bring to a boil. Cook over medium-low heat until the leaves are soft. 
    • Substitute green leaves with bok choy, mushrooms, green asparagus, bell pepper, and/or napa cabbage.
    The Amok Culinary Spice Kit includes the following spices:

    Lemongrass, galangal, lemon, turmeric, makrut lime, chili flakes, basil, bay leaves, lime peel

    Discover New Flavors Every Month
    Amok

    Cambodian Amok

    SpiceBreeze
    Amok is a national dish of Cambodia. The most common version is Amok Trey with fish in a fresh coconut sauce seasoned with lemongrass, galangal, and makrut limes. Typical vegetables are local green Nhor leaves which are slightly bitter. You can make this dish with your favorite protein and vegetables. You can even add fresh pineapples.
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    Hands-on Time 30 mins
    Course Main Course
    Cuisine Cambodian
    Servings 3

    Ingredients
      

    • 1 lb fish filet*) or chicken thighs cut into 1/2-inch strips
    • 1 can coconut cream 13.5 oz
    • 1 bunch green leaves mustard, collard, or dandelion, roughly sliced
    • 1 onion chopped
    • 3 cloves garlic sliced
    • cooked rice
    • vegetable or coconut oil salt

    Optional (to taste)

    • lime or lemon juice
    • tamari or soy sauce or fish sauce
    • fresh red chilies chopped
    • fresh pineapple bite-size chunks

    Amok Culinary Spice Kit

    • Lemongrass, galangal, lemon, turmeric, makrut lime, chili flakes, basil, bay leaves, lime peel 

    Instructions
     

    • In a large PAN, heat 2 tbsp oil over medium-low heat.
    • Fry onions with a pinch of salt until they turn translucent.
    • Add garlic and fry for 1 minute.
    • Add 1/2 cup of the coconut cream and Amok spices. Mix well.
    • Add fish or chicken and salt to taste.
    • Mix well. Cook for 3 minutes.
    • Add leaves and remaining coconut cream. Cover. Bring to a boil.
    • Cook over medium-low heat until the leaves are soft and the fish or chicken is cooked.
    • Serve amok with rice.
    • Optionally, add pineapple and/ or season to taste with lime juice, tamari or fish sauce, and/ or fresh chilies.
    • Enjoy!

    Notes

    *) for instance: snapper, cod, or tilapia
    ▪ Substitute fish with sirloin beef, tofu, or more vegetables. 
    ▪ Substitute green leaves with bok choy, mushrooms, green asparagus, bell pepper, and/or napa cabbage.
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    Ghanaian 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

    Discover New Flavors Every Month
    Grains of Paradise
    Grains of Paradise
    Ghanaian Waakye

    Ghanaian Waakye

    SpiceBreeze
    Waakye is very popular all over Ghana. 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 sides of your choice and grains of paradise to your taste. These peppercorns are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.
     
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    Hands-on Time 30 mins
    Course Main Course
    Cuisine Ghanaian
    Servings 3

    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

    Waakye Culinary Spice Kit

    • Pouch [1] Smoked paprika, thyme, bay leaves
    • Pouch [2] Grains of paradise

    Instructions
     

    • In a FOOD PROCESSOR, blend onion, garlic, and ginger with 1/2 cup of water until smooth.
    • In a large POT, heat 2 tbsp of oil over medium heat.
    • Careful of splatters, add beans, Waakye [1] spices, 1 tsp baking soda, and the liquid from the FOOD PROCESSOR.
    • Cook for 5 minutes over medium-low heat.
    • Stir in the rice and 2.5 cups of water. Add salt to taste. Mix well, cover, and bring to a boil.
    • Reduce heat to low. Cook for 15-20 minutes until the rice is cooked.
    • Adjust salt and pepper to taste.
    • On the plated dish, sprinkle Waakye [2] spices to taste from a grinder or the whole peppercorns.

    Optional

    • Serve Waakye with fried plantains, boiled eggs, sour cabbage salad, grilled meat, and/or sausages (see notes).

    Notes

    ▪ Substitute kidney beans with black-eyed peas.
    Recipes for:
    ▪ Chicken Waakye
    ▪ optional side dishes
    Ghanaian Waakye

    Ghanaian Chicken Waakye

    SpiceBreeze
    Waakye is very popular all over Ghana. 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 sides of your choice and grains of paradise to your taste. These peppercorns are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.
     
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    Hands-on Time 30 mins
    Course Main Course
    Cuisine Ghanaian
    Servings 3

    Ingredients
      

    Shopping list

    • 1 lb chicken breast cut into 1 inch pieces
    • 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

    Waakye Culinary Spice Kit

    • Pouch [1] Smoked paprika, thyme, bay leaves
    • Pouch [2] Grains of paradise

    Instructions
     

    Waakye

    • In a large POT, heat 1 tbsp of oil over medium heat.
    • Careful of splatters, add beans and fry for 2 minutes.
    • Add 1 tsp baking soda, rice, 3 cups of water, and salt to taste.
    • Mix well, cover, and bring to a boil.
    • Reduce heat to low. Cook for 15-20 minutes until the rice is cooked.

    Chicken

    • In a FOOD PROCESSOR, blend onion, garlic, and ginger with 1/2 cup of water until smooth.
    • Season chicken with salt and pepper to taste.
    • In a large PAN, heat 2 tbsp of oil over medium heat.
    • Add the chicken and fry until it turns brown on all sides.
    • Careful of splatters, add the liquid from the FOOD PROCESSOR and Waakye [1] spices.
    • Cook for 10-15 minutes over medium-low heat until the chicken is cooked. Add some more water if necessary and salt to taste.
    • On the plated dish, sprinkle Waakye [2] spices to taste from a grinder or the whole peppercorns.

    Optional

    • Serve Waakye with fried plantains, boiled eggs, and/ or sour cabbage salad (see notes).
    • Enjoy!

    Notes

    ▪ Substitute kidney beans with black-eyed peas.
     
    Recipes for:
    ▪ vegetarian Waakye
    ▪ optional side dishes
    ,
    Italian Spaghetti Napolitana

    Italian Spaghetti Napolitana

     

    Italian Spaghetti Napolitana

    Spaghetti Napolitana

    SpiceBreeze
    Despite the name of this dish, it didn't originate in Naples. It's a variation of pasta al pomodoro (noodles with tomatoes), a basic Italian meal. This Napolitana spice blend adds the Mediterranean aroma of mixed herbs. Optionally, try a variation with vegetables or meat (Spaghetti Bolognese).
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    hands-on time 30 mins
    Course Main Course
    Cuisine Italian
    Servings 3

    Ingredients
      

    Protein

    • 1 lb ground meat [1] optional

    Fresh Produce

    • 1 medium onion finely chopped
    • 8 oz vegetables [2] finely cut (optional)
    • 1 cup basil or parsley leaves for garnish

    Dairy

    • 1/2 cup cheese [3] finely grated (optional)

    Packaged Goods/Staples

    • 1 can tomatoes [4] 17-18 oz
    • 1 lb spaghetti or capellini, bucatini, or other noodles of your choice
    • olive oil
    • salt & pepper

    Napolitana Culinary Spice Kit

    • Onion, garlic, oregano, basil, marjoram, sage, chili, celery

    Suggested Sides

    • lettuce or cucumber salad with a mild dressing of lemon juice, olive oil, and salt & pepper

    Instructions
     

    Sauce

    • In a POT, heat 2 tbsp oil over medium heat.
    • Add onions and fry them until they are translucent.
    • Careful of splatters, add tomatoes and Napolitana spices.
    • Optionally, add ground meat and stir until it's crumbled.
    • Optionally, add finely cut vegetables. Mix well.
    • Cover and bring to a boil.
    • Turn heat to medium-low.
    • Add salt and pepper to taste.
    • Cover and cook for 30-90 minutes.

    Noodles

    • Cook the noodles according to package instructions.

    Serve

    • Pour Napolitana sauce over the noodles.
    • Optionally, sprinkle with cheese, and garnish with basil or parsley leaves.
    • Enjoy!

    Notes

    [1] beef, pork, lamb, poultry, or a mix of it
    [2] recommended: carrots, turnip, or parsnip; eggplant
    [3] recommended: parmesan
    [4] The ingredients in the can should be only tomatoes and no seasoning.

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