We asked our Staff to share some of their favourite international dishes to help spice up your weekly dinner routine. Whether it's a dish that was savoured while travelling, a taste of home, or simply a well-loved dish, we hope these recipes inspire you to try something new!
“This rice recipe comes from Nigeria and is a favourite of mine. Cooking the rice with tomatoes and peppers makes it fragrant and deepens the flavor. ”
4 cups uncooked long-grain rice (not basmati)
5 - 6 cups stock (vegetable, chicken, or beef) or water, divided
6 medium-sized fresh plum/Roma tomatoes, chopped, OR a 400-gram tin of tomatoes
6 fresh, red poblano peppers (or 4 large red bell peppers), seeds discarded
3 medium-sized red onions (1 sliced thinly, 2 roughly chopped), divided
1 Scotch bonnet peppers (yellow is my favorite!), to taste
1/3 cup oil (vegetable/canola/coconut, not olive oil)
3 tablespoons tomato paste
2 teaspoons (Carribean/Jamaican-style) curry powder
1 teaspoon (heaping) dried thyme
2 dried bay leaves
2 teaspoons unsalted butter (optional), divided
1 dash Salt, to taste
Rinse the rice to get rid of some of the starch, then parboil: Bring the rice to a boil with 2 cups of the stock (or water) then cook on medium heat, covered, about 12 to 15 minutes. The rice will still be hard, a bit "white" (not translucent) and only partly cooked. Remove from the heat and set aside.
In a blender, combine tomatoes, red poblano (or bell) peppers, chopped onions, and scotch bonnet; blend till smooth, about a minute or two. You should have roughly 4 cups of blended mix.
In a large pan, heat the oil and add the sliced onion. Season with a pinch of salt, stir-fry for a minute or two, then add the tomato paste, curry powder, dried thyme and bay leaves. Stir for another 2 minutes. Add the blended tomato-pepper-scotch bonnet mixture, stir, and set on medium heat for 10 to 12 minutes so the mix cooks and the raw taste of the tomatoes is gone. You might feel your eyes sting from the onions.
Add 2 cups of the stock to the cooked tomato sauce, followed by 1 teaspoon of butter, and then add the parboiled rice. Stir, cover with a double piece of foil/baking or parchment paper and put a lid on the pan. This will seal in the steam and lock in the flavour. Cook on low heat for 15 minutes. Stir again, adjust seasoning to taste, then add the remaining 1 cup of stock. Stir, cover with foil/ baking or parchment paper and let cook for another 15 to 20 minutes, stirring every 10 minutes or so to prevent burning until the rice is cooked and the grains are separate.
Don't be afraid to add additional stock or water—by the half-cup, stirring gently—if you find it a bit hard. When it’s cooked, take the rice off of the heat and remove the lid and pot covering. Put a tea cloth over the top and leave for a half an hour or more, till ready to serve.
Mediterranean Lentil Soup
“This delicious lentil soup is a recipe served on AmaWaterways. The smokiness of the sausage adds real depth to the flavour. If Ama serves it, has to be scrumptious. Imagine you’re enjoying this delicious soup on board.”
- Donna, Senior Marketing Consultant and Group Escort
1 ½ cups lentils, presoaked
4 slices bacon, cut into ¼ inch pieces
1 tbsp. clarified butter
½ onion, chopped
½ carrot, chopped
1 stalk celery, chopped
½ leek, chopped
1 tsp. garlic
2 tbsp. tomato paste
4 cups chicken stalk
1 bay leaf
Salt and freshly ground pepper
½ tbsp. fresh thyme
1 tbsp. vinegar
1 tbsp. mustard
Beef sausage or franks
Heat the butter in a skillet and saute bacon, then add the garlic and vegetables.
Add in the drained lentils, then the tomato paste and chicken stock. Bring the broth to a boil and add the bay leaf. Simmer until the lentils are almost tender. Add the remaining ingredients.
When the lentils are cooked, take out one quarter of the lentils and puree the rest of the soup. Recombine the soup and the reserved lentils. Season to taste.
Saute beef sausage or franks in skillet with oil until golden brown, chop and add to the soup. Garnish with chopped parsley or chives.
Curry Crab and Dumplings
“This recipe is a taste of home for me and is the main local dish of Trinidad and Tobago.”
- Stacey Harper, Sales Specialist
Curried Crab Ingredients:
4 large crabs
2 tbsp. margarine
½ cup chopped onion
1 tsp. minced garlic
1 tbsp. minced green seasoning
2 tbsp. Caribbean curry powder
½ tsp. fresh or ground ginger
1 cup coconut milk
1 tsp. salt to taste
Hot pepper to taste
½ cup water or more as needed
Clean the crab and cut into sections
Heat margarine and saute onion, garlic, green seasoning and ginger.
Mix the curry with coconut milk and add to onion and garlic; cook for a minute.
Add crab, salt, pepper and water; bring to a boil and cook for five minutes.
Cover tightly, lower heat and cook for 25-30 minutes: add more water as needed. Adjust salt and pepper to taste.
Serve with dumplings.
1 cup flour
1 tsp. baking powder
½ tsp. salt
½ cup milk or water
Combine flour, baking powder and salt.
Stir in milk or water, dough should be soft enough to be dropped from spoon.
Drop spoonfuls of dough on hot stew mixture.
Cover and simmer for 15 minutes.
Jamaican Curry Shrimp
“My husband and I love this Caribbean inspired recipe from the food blog, African Bites. We make our own curry spice blend and put it on absolutely everything, it’s that tasty!”
- Melanie, Marketing Manager
2 tbsp. virgin olive oil or canola oil
1-1½ lb. extra large shrimp peeled and deveined
1 medium onion chopped
2 large garlic cloves minced
1 teaspoons fresh minced thyme
½-1 tbsp. Caribbean curry powder
2 green onions chopped
1 tbsp. tomato paste
1 cup coconut milk
½ red/green bell pepper diced
1 cup broth or more
1 whole scotch bonnet pepper (optional)
Salt and pepper to taste
Heat the oil over medium heat in a heavy bottomed Dutch oven.
Add onions, garlic, thyme, and curry powder and sauté for about 2-3 minutes. If using scotch bonnet pepper add it at this time.
Add the tomato paste and green onions, followed by the coconut milk, and broth. Bring it to a boil then simmer for about 7-10 minutes. Toss in the shrimp, and bell pepper. Cook for another 3-5 minutes.
Adjust for salt / pepper and thickness. Serve with Jamaican rice and/or vegetables.
Irish Soda Bread
“This recipe is from Causey Farm in Ireland, and I made it with my partner while on a trip. Everytime I make it at home, it takes me right back to the beautiful rolling hills of the Emerald Isles!"
- Joilyn Doucette, Sales Specialists
2½ cups of plain flour
½ teaspoon of salt
1 level teaspoon of baking soda
1 small egg
¾ cup of butter milk
1 spoon of butter or margarine to grease tin
Preheat oven to 180°C.
Grease the loaf tin thoroughly with butter or margarine.
Put the flour, salt and baking soda into the mixing bowl.
Lift the contents of the bowl through your fingers to let air into the mixture and to thoroughly mix the dry ingredients or sift it.
Add the egg and milk and mix to a dough with the wooden spoon.
Put mixture in the tin and bake at 200°C for 25-30 minutes.
Turn out onto a baking tray and leave to cool.
Do you have a favourite international recipe that you would like to share? Don't forget to enter it into our Recipe Contest! CLICK HERE for full contest detail and to submit your recipe.