Tag: side dish
Caribbean Rice and Beans
Caribbean Rice and Beans
This is a very simple and delicious side dish that goes great with any Caribbean cuisine. These rice and beans are highly flavorful, with the combination over garlic and onions, coconut milk and a habanero. You can use any type of bean in this recipe. You really can’t go wrong any way. I used a Dominican red bean. For the rice, you want to use a long grain rice. I used basmati. If you want the flavor of the habanero but don’t want to burn your face off, make sure to leave it whole. This really goes for using hot peppers in any cuisine.
Servings: 4
Ingredients
- 1/4 cup canola or vegetable oil
- 1/2 medium onion diced
- 6 cloves minced garlic cloves
- 2 tsp creole spice
- 2 cups uncooked basmati rice washed and rinsed 3 times
- 1 tsp dried thyme
- 1 3/4 cup coconut milk
- 1 lb cooked red beans
- 2 bay leaves
- 2 1/2 cup chicken stock
- 1 habanero
- 1 tsp paprika
Instructions
- Heat oil on medium high heat in a pot. Sauté onions, garlic, thyme, and habanero for 2 minutes.
- Add the basmati rice. Stir. Add the beans, bay leaf, creole seasoning, and paprika. Cook for 2 minutes.
- Stir in the coconut milk and chicken stock. Cover. Reduce the heat to medium low and simmer for 20 minutes, stirring occasionally.
- Discard bay leaves and habanero. Turn off the heat and let rest for 10 minutes before serving.
South African Corn Bread Muffins
South African Corn Bread Muffins
Corn bread is eaten all over the world, with each country having their own variation. This recipe is specifically South African. What makes this unique to Africa is the use of smoked paprika and basil.If you don’t have muffin pans, this can be made in a loaf pan or a 10″ cake pan. Make sure the pans are greased with butter. Adjust the cooking time to 40-45 minutes.
Equipment
- muffin pan
Ingredients
- 2 cups corn, drained of water
- 1 cup flour
- 3/4 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3 tbsp sugar
- 3/4 tsp salt
- 1/2 cup sour cream
- 1/2 cup milk
- 2 large eggs
- 2 tbsp fresh basil chopped
- 1 tsp smoked paprika
- 4 tbsp melted butter
- 12 slices jalapeno
Instructions
- Preheat your oven to 350 degrees.
- In a food processor, pulse the corn, basil, and melted butter coarsely.
- In a medium sized bowl, mix together flour, cornmeal, baking powder, baking soda, sugar, smoked paprika, and salt.
- Whisk in sour cream, milk, and beaten eggs.
- Mix in the corn mixture.
- In a well greased muffin pan, evenly distribute the corn bread batter.
- Place 1 slice of jalapeño in the center of each muffin. Bake for 15 minutes.
- Pull out of oven and let rest for 10 minutes.
- Carefully lift out of the muffin pan and let rest on a cooling rack for an hour. Serve with lots of butter. Green butter.
Stir Fried Fish Cakes
Stir Fired Fish Cakes
This is a quick and easy side dish. I kept this recipe simple and straight forward. You can definitely add more vegetables to this side dish if you’d like such as bell peppers, green onions, etc. If you are not a fan of spicy food, you can omit the gochugaru red pepper flakes.
Servings: 4
Ingredients
- 6 sheets eomuk fish cakes
- 1/4 onion diced
- 2 tbsp vegetable or canola oil
Sauce
- 3 tbsp light soy sauce
- 1 1/2 tbsp rice wine
- 1 tbsp gochugaru red pepper flakes
- 3 tsp sugar or corn syrup
- 4 garlic cloves minced
Garnish
- basil chopped
Instructions
- Mix all sauce ingredients together. If you don’t want this to be spicy, omit the gochugaru red pepper flakes.
- Blanch the fish cakes in boiling water for 1 minute.
- Prep your ingredients.
- In a hot skillet, add cooking oil. Cook onions for 3-4 minutes until translucent.
- Add fish cakes and sauce to the onions. Cook for another 3-4 minutes.
- Garnish with basil.
