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Creole Green Papaya Chutney

Creole Green Papaya Chutney

SpiceBreeze
When referring to green papaya the immature fruit is meant. Its flesh has less flavor than in the ripened state but is loved for the crunch.
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Cuisine Creole
Servings 0

Ingredients
  

  • 1 green Papaya
  • 1 red onion finely sliced
  • 2 cloves garlic
  • 2 limes for juice
  • olive oil
  • salt & pepper

Optional

  • fresh red chilies halved and finely sliced

Instructions
 

  • In a BOWL, finely grate the papaya into thin strips.
  • Sprinkle the papaya with salt to taste.
  • Cover and let rest for 15 minutes.
  • Squeeze the papaya until all its liquid is drained.
  • Season papaya with lime juice and pepper to taste.
  • In a PAN, heat 1 tsp oil and fry the onions until translucent.
  • Optionally, add chilies and stir for about half a minute.
  • Add the papaya. Mix well.
  • Cook over medium-low heat a couple of minutes until the papaya is tender. Stir occasionally.
  • Serve with Seychellois Kari Koko or Pwason Griye.

Notes

Substitute papaya with deseeded English cucumber.

Seychellois Ladob

 

Seychellois Ladob

SpiceBreeze
For ladob as a side dish, sweet potatoes are cooked in spiced coconut milk. Optionally, go for a Ladob banana dessert with our online recipe.
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Cuisine Seychellois
Servings 3

Ingredients
  

  • 1 can coconut milk 14-15 oz

Ladob Side Dish

  • 1 lb sweet potatoes cut into 1-inch pieces

Ladob Dessert

  • 3 bananas cut each in 3-4 pieces
  • sugar to taste (brown or coconut recommended)

Ladob Spices

  • 1.5 tsp nutmeg
  • 0.5 tsp cinnamon

Instructions
 

Ladob Side Dish

  • In a POT, add potatoes, coconut milk, Ladob spices, and salt to taste.
  • Cover. Cook 10 minutes over medium heat, then about 25 minutes over low heat until the potatoes are cooked.
  • Serve as a side for Kari Koko or grilled fish (Pwason griye).

Ladob Dessert

  • In a POT, add bananas, coconut milk, Ladob spices, and salt & sugar to taste.
  • Cover. Cook 10 minutes over medium heat.
  • Change the heat to low heat and continue to cook until the bananas are soft.
  • Enjoy!
6
Jun, 2020
Poke Bowl

Hawaiian Poke Bowl Bar

How to cook 34 authentic global recipes without tedious planning.
Poke Bowl

Hawaiian Poke Bowl Bar

SpiceBreeze
The Hawaiian word "poke" (pronounced Poh-keh) means "to slice." Originally, poke was a quick snack made from fresh fish fillet bites mixed with salt, seaweed, and crushed nuts. The influence of immigrants introduced a wide variety of poke bowls, with Japanese-style bowls becoming the most popular worldwide. There are also many non-fish versions available. Which is your favorite at the Poke Bowl Bar?
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hands-on time 30 minutes
Course Main Course
Cuisine American, Hawaii
Servings 3

Ingredients
  

Select Your Protein - 1 lb

  • tuna or salmon raw sushi-grade or cooked or grilled
  • shrimp or scallops cooked
  • chicken breast or sirloin beef
  • fried tofu

Select Your Base - 1 cup per serving

  • cooked rice, or other grain
  • shredded lettuce leaves of your choice

Select Your Fresh Veggies & Fruits - 1 cup per serving

  • 1/2 soft veggies & fruits avocado, mango, berries, corn kernels
  • 1/2 firm veggies & fruits edamame, cucumber, red cabbage, pineapple, kale, carrots, sugar or snap peas

Select Your Toppings - 1/4 to 1/2 cup per serving

  • seafood seaweed salad, crab meat
  • fresh produce radish, green onions, jalapeños
  • pantry items pickled ginger, crispy onions, coconut flakes, cashews

Poke Bowl Sauce

  • 4 tbsp soy sauce or tamari
  • 1 tsp lime or lemon juice
  • 1 tsp oil
  • 1 tsp ginger grated
  • 1 green onion finely chopped

Poke Culinary Spice Kit

  • 1 pouch Citrus Furikake Toasted sesame seeds (white & black), roasted seaweed, ginger, orange peel [1]

Instructions
 

Cut

  • Cut large proteins, veggies, and fruits into bite-size pieces and chop big toppings.

Season the Protein

  • In a LARGE CUP, mix the poke bowl sauce ingredients with 1-2 tsp of poke spices to taste. Add the protein to the sauce and mix well. Let it marinade for 30 minutes.

Fry the Protein

  • If using chicken, beef, or non-sushi-grade fish, fry it in a PAN until cooked through.

Assemble

  • Place a base in your BOWL. Add the protein and your choice of veggies and fruits.
  • Garnish with your favorite toppings and optionally sprinkle with chili sauce.
  • Dig in and enjoy!

Notes

[1] Alternative: Gomashio (Toasted sesame seeds (white & black), sel gris sea salt)

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1
Jun, 2020
Seychellois Pwason Griye

Seychellois Pwason Griye

How to cook 34 authentic global recipes without tedious planning.
Seychellois Pwason Griye

Seychellois Pwason Griye

SpiceBreeze
Grilled fish, “Pwason Griye”, is the most popular fish dish on the Seychelles Islands, right after octopus coconut curry. The whole fish is grilled and served at the beach when family and friends come together on Sundays. Garlic, ginger, and chili peppers are key ingredients in its seasoning. Serve it with a tropical tamarind-tomato chutney.
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Cuisine Seychellois
Servings 3

Ingredients
  

Protein

  • 1 whole red snapper [1] cleaned and scaled, 2 lbs

Fish Seasoning Paste

  • 2 cloves garlic grated
  • 2 tbsp chopped cilantro or parsley
  • 1-4 red chili (optional) finely chopped

Tamarind Chutney

  • 1 small onion finely chopped
  • 2 tsp sugar
  • 1 cup finely chopped tomatoes

Packaged Food/Staples

  • olive oil
  • salt & pepper

Serve

  • 1-2 lime or lemon for juice
  • cooked rice
  • fresh salad of your choice

Culinary Spice Kit

  • 1 pouch Tamarind Chutney spices tamarind, garlic, ginger, black pepper, cinnamon, nutmeg, cloves
  • 1 pouch Pwason Griye spice blend ginger, cardamom, cinnamon, cloves, cumin, thyme, coriander, white pepper

Instructions
 

Tamarind Chutney

  • In a small POT, heat 2 tbsp oil.
  • Add onions and sugar.
  • Cook over medium heat for 5 minutes. Stir frequently.
  • Add tomatoes, salt to taste, and Tamarind Chutney spices.
  • Cook over low heat for about 15 minutes to thicken the sauce.
  • Let it cool.

Prepare the Fish

  • In a BOWL, mix garlic, herbs, Pwason Griye spices, and 2 tbsp oil.
  • Add chili (optional) and salt to taste. Mix well.
  • To prepare the fish, cut 3-inch-long parallel deep slits on each side of the fish, each about 1 inch apart.
  • Season the fish with salt and fill the slits with the paste.
  • Rub all sides of the fish with oil.

Grill the Fish

  • Grill the fish over medium heat for about 20 minutes until it’s cooked. Turn the fish halfway.

Serve 

  • Sprinkle the plated fish with lime juice.
  • Serve pwason griye with the tamarind chutney, rice, and salad.
  • Enjoy!

Notes

[1] Alternatives:
▪ Substitute red snapper with halibut or sea bass.
▪ Substitute the whole fish with 1 lb fish filet, marinated in the paste for 1 hour.
 

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Seychellois Pwason Griye

Seychellois Pwason Griye

Grilled fish, “Pwason Griye”, is the most popular fish dish on the Seychelles Islands, right after octopus coconut curry. The whole fish is grilled and served at the beach when family and friends come together on Sundays. Garlic, ginger, and chili peppers are key ingredients in its seasoning. Serve it with a tropical tamarind-tomato chutney.

  • 1 whole red snapper (cleaned and scaled, 2 lbs)
  • 1 cup finely chopped tomatoes
  • 2 tbsp chopped cilantro or parsley
  • 1 small onion (finely chopped)
  • 1 inch ginger (grated)
  • 2 cloves garlic (grated)
  • 1-2 lime or lemon
  • 2 tsp sugar
  • olive oil
  • salt & pepper

Optional

  • 1-4 red chili (finely chopped)

Suggested Sides

  • cooked rice
  • fresh salad of your choice

Culinary Spice Kit

  • Pouch [1] tamarind, garlic, ginger, black pepper, cinnamon, nutmeg, cloves
  • Pouch [2] cardamom, cinnamon, cloves, cumin, thyme, coriander, white pepper

Chutney

  1. In a small POT, heat 1 tbsp oil.
  2. Add onions and sugar.
  3. Cook over medium heat for 5 minutes. Stir frequently.
  4. Add tomatoes, salt to taste, and Pwason Griye [1] spices.
  5. Cook over slow heat for about 15 minutes to thicken the sauce.
  6. Let cool.

Paste

  1. In a BOWL, mix garlic, ginger, herbs, Pwason Griye [2] spices, and 1 tbsp oil.
  2. Add chili (optional) and salt to taste. Mix well.
  3. To prepare the fish, cut 3-inch-long parallel deep slits on each side of the fish, each about 1 inch apart.
  4. Season the fish with salt and fill the slits with the paste.
  5. Rub all sides of the fish with oil.
  6. Grill the fish over medium heat for about 20 minutes until it’s cooked. Turn the fish halfway.

Serve 

  1. Sprinkle plated fish with lime juice.
  2. Serve it with rice, chutney, and salad.
  3. Enjoy!

▪ Substitute red snapper with halibut or sea bass.

▪ Substitute the whole fish with 1 lb fish filet, marinated in the paste for 1 hour.

 

18
May, 2020
Georgian Badrijani

Georgian Badrijani

How to cook 34 authentic global recipes without tedious planning.
Georgian Badrijani

Badrijani

SpiceBreeze
The Georgian cuisine developed unique spice blends influenced by their East European and Middle Eastern neighbors. Every family has a secret recipe for the traditional Khmeli-Suneli blend. Walnuts play a prominent role in their daily diet. Enjoy this rich eggplant-walnut dish with an exotic spice blend.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Georgian
Servings 3

Ingredients
  

Shopping list

  • 2 eggplants cut into round slices, 1/4 inch thin
  • 2 cup walnuts unshelled
  • fresh bread of your choice

You might have

  • 3 cloves garlic or more to taste
  • 1 tbsp white vinegar
  • olive oil
  • salt

Optional

  • 2 tbsp cilantro chopped
  • 1 onion chopped
  • 8 oz  prosciutto or other thin ham 
  • 1 cup pomegranate seeds

Culinary Spice Kit

  • Khmeli-Suneli (coriander, fenugreek, marigold, hyssop, paprika, mint, black pepper, turmeric, savory, methi, basil, cinnamon, and cloves)

Instructions
 

Prepare

  • In a BOWL, add eggplant slices sprinkled with 1 tsp salt.
  • Let sit for 30 minutes.
  • Rinse, press water out, and pat dry.

Walnut Paste

  • In a FOOD PROCESSOR, grind walnuts, garlic, cilantro (optional), and vinegar.
  • Gradually add water (up to 1/2 cup) to create a thick spread.
  • Season with about half of the Badrijani spices and salt to taste.

Optional

  • Add raw or fried onions. Mix well.

Cook

  • In a PAN, heat oil over medium heat.
  • Fry eggplants on both sides until they are cooked and turn slightly brown.

Finish & Serve

  • Spread walnut paste on each eggplant slice.
  • Serve badrijani with fresh bread.
  • Optionally, top badrijani with ham and/ or garnish with pomegranate seeds.
  • Enjoy!

Notes

  • Substitute walnuts with pecan or other nuts.
  • Substitute eggplants with four zucchini.
  • Without a food processor:
    Use a store-bought nut butter.
  • For badrijani rolls:
    Slice eggplants lengthwise. After the walnut paste is spread on top, roll them up.

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23
Apr, 2020
Mexican Fajitas

Mexican Fajitas

How to cook 34 authentic global recipes without tedious planning.
Mexican Fajitas

Mexican Fajitas

SpiceBreeze
Mexican cowboys in Texas made the first Fajitas from skirt steak, probably without any seasoning other than the smoke from the grill. A German chef in Texas brought sirloin beef Fajitas on his menu where it became widely popular. Today, most Fajitas seasonings include artificial flavors. Dig into the deep flavor of Fajitas made with our pure and fresh spices.
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hands-on time 30 minutes
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

  • 1.5 lb flank skirt, or sirloin steak cut into 0.25-inch strips
  • 2 green bell peppers: halved & sliced
  • 2 red bell peppers halved & sliced
  • 2 large onions halved & sliced
  • 2 cloves garlic chopped
  • 2-3 limes or lemons
  • olive oil
  • salt & pepper

Suggested Side

  • 12 tortillas

Culinary Spice Kit (see notes for a homemade spice blend)

  • Pouch [1] Smoked paprika, cumin, white pepper, oregano
  • Pouch [2] Jalapeño pepper

Instructions
 

Marinade

  • In a BOWL, mix meat, garlic, Fajitas [1] spices, 1 tbsp lime juice, Fajitas [2] spices to taste, and 1 tbsp oil.
  • Cover and let marinate for 2-24 hours in the fridge.

Fry

  • In a PAN, heat 2 tbsp oil over medium-high heat.
  • Fry bell peppers and onions for a few minutes until they turn slightly brown, but are not soft.
  • Transfer them to a BOWL and set aside.

Fry Meat

  • In the same PAN, fry the meat strips for a few minutes until they turn brown on all sides. Check for your desired doneness.

Serve

  • Serve meat in tortillas, topped with bell peppers and onions, and with some lime wedges to squeeze over the Fajitas.
  • Enjoy!

Notes

▪ Substitute beef with chicken breast, shrimps, or boneless pork cutlets or tenderloin.
▪ Substitute meat with zucchini or eggplant.
▪ Substitute the SpiceBreeze spice pouch [1] with the following spice blend: 1.5 tsp smoked paprika, and each 1 tsp cumin, white pepper, and oregano.
Tip: Quickly reheat the tortillas in a PAN without oil.
 

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