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Honduran Frijoles Refritos
Honduran Frijoles Refritos
Frijoles refritos is a typical Honduran side dish. They use kidney beans, and sometimes black beans, for their frijoles refritos, as opposed to pinto beans used in Mexican-style. You can definitely use dried beans, but they will take a significant amount of time to soak and cook. In this instance, canned beans work great and allow these frijoles to be ready in 20 minutes.
Equipment
- blender
Ingredients
- 2 cans red kidney beans
- 2 tbsp ground cumin
- 4 tbsp lard
- 2 tbsp white onion finely chopped
- 2 tbsp green bell pepper finely chopped
- 5 garlic cloves minced
- 1 tsp salt
Garnish
- queso fresco crumbled
Instructions
- Place the beans and it’s juices in a blender.
- Purée until smooth.
- Heat up lard in a large nonstick saucepan over medium high heat. Sauté the onions, bell peppers, and garlic for 5 minutes.
- Pour in the bean purée. Season with cumin and salt. Reduce the heat to medium low and simmer for 15 minutes, occasionally stirring.
Coconut Rice with Peas and Carrots
Coconut Rice with Peas and Carrots
Wali wa junde na karoit is a Tanzanian style coconut rice with peas and carrots. It is a highly flavorful side dish, typically serve with stews, curries, and grilled meats such as mishkaki.
Ingredients
- 1 tbsp olive oil
- 1 cup basmati rice washed
- 1 cup frozen peas and carrots
- 1/2 tsp turmeric
- 1 cup coconut milk
- 1 cup water
- salt to taste
Instructions
- Heat up olive oil in a pot over medium high heat. Sauté the peas, carrots, and rice for 3 minutes.
- Pour in the coconut milk, water, turmeric, and salt. Bring to a boil. Cover. Reduce the heat to low and simmer for 15-20 minutes until the liquid is absorbed and the rice is tender.
Mtuzi wa Samaki (Tanzanian Coconut Fish Curry)
Mtuzi wa Samaki (Tanzanian Coconut Fish Curry)
This is the first Tanzanian recipe on stonedsoup.net! Being heavily influenced by Indian cuisine from large pockets of immigrants, this fish curry is a great example of Tanzanian fusion. Tomatoes, onions, and red pepper are stir fried then simmered in coconut milk with a firm fleshed fish such as tilapia, catfish, and snapper. I had some nice pieces of walleye to use as the protein. The fish curry is served over boiled yucca, potatoes, or rice.
Ingredients
- 20 oz firm white fish fillets walleye, tilapia, catfish, snapper
- 2 tsp madras curry powder
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
- 1 small onion finely chopped
- 1 small red bell pepper finely chopped
- 4 garlic cloves minced
- 1 tbsp ginger grated
- 3 roma tomatoes diced
- 2 tbsp lemon juice
- 1 cup coconut milk
- 2 lbs frozen yucca
Garnish
- cilantro chopped
Instructions
Cooking the Yucca
- Add the yucca to a pot of salted boiling water.
- Simmer for 25 minutes. Drain and set aside until ready for use.
Fish Curry
- Season the fish fillets with 1 tsp of madras curry powder, 1 tsp of salt, and 1/4 tsp of black pepper.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the fish fillets, cooking for 4 minutes on just one side. Remove from the pan and set aside.
- In the same pan, add in the onions, red pepper, garlic, and ginger. Sauté for 5 minutes.
- Add in the rest of the seasonings, tomatoes, and lemon juice. Reduce the heat to medium and cook for 10 minutes until the tomatoes have broken down.
- Stir in the coconut milk. Add the pieces of fish back in, cooked side up. Cover. Reduce the heat to medium low and simmer for 8 minutes.
