Cuisine of Belarus Belarusian zakuski Khaladnik – cold borscht with sour cream, often accompanied by a hot boiled potato. The Belarusian khaladnik (Belarusian: халаднiк), a cold borscht made of beets, beet leaves or sorrel and served with sour cream, hard-boiled eggs, and boiled potatoes, has been a popular dish also in Polish and Lithuanian cuisines since the late 18th century. Belarusian cuisine has more than 300 potato dishes! Most famous Belarusian potato dish known all around the world is draniki or potato pancakes. 10-12 potatoes; 2-3 eggs; 3-4 tbl spoon of flour; 1 onion; 2-3 tablespoon sour cream; oil; salt to your taste. Grate potatoes and onion together, drain out excess potato juice. Whip eggs and mix everything with flour and sour cream. Put some oil on a pan and let it get hot. Put a small portion of the draniki puree on the pan and let it get golden fried from one side. Turn it over and fry it from the other side. Serve with sourcream or machanka. Meat Dishes Belarusian Bitki (bitochki) 1 kg ground beef; 200 g onions; 2 eggs; 100 g melted butter; salt. Finely chop onion and add together with eggs to the beef, add salt and mix well. Form bitochki (some form them as meat balls and others as cutlets) and fry in the melted butter. Serve with boiled potatoes and mushrooms. Kartoflyaniki 8-10 potatoes; 2 tablespoons of four; 1 egg; 1 tablespoon butter; 1 onion; 100 g sour cream; salt, pepper to taste; frying oil or fat. Boil potatoes in skin, peel, grate, add flour, butter, egg, salt and pepper. Mix well and form balls each about 20 g. Bake in oven till they turn golden brown. Chop the onion and fry it. Put sour cream and onion over kartoflyaniki and simmer for 5 minutes. Can be served with fried mushrooms or finely chopped onion. Blini or Pancakes Belarusians didn’t use yeast in Traditional Old Belarusian cuisine thus they didn’t cook pirogi (pies) or blini in those times. However Belarusians had their own type of blini called “raschinnie” and made from oatmeal flour. To cook such blini Belarusians would mix oatmeal flour with water and let it get sour. You can try out the following recipe variations of that dish. Oatmeal Blini 180 g Oatmeal flakes; 250 ml milk; 20 g Butter; 3 Eggs; 2 tablespoons of sugar; salt. Baked Apples filled with honey Apples Honey powdered sugar You can also add nuts, forest berries and cinnamon Wash the apples and carefully cut out the cores. Fill in the apple with honey. You can also add your favorite type of nuts or berries. Bake the apples in the oven. Before serving sprinkle them with some powdered sugar. «Russian cuisine» Food We like to eat different food. We would prefer to have a big meal rather than have a snack. If we have a meal then it is big and tasty. Having a meal for the Russians is not only a process of eating and drinking in order to be full up but it’s a period of time to relax and get pleasure from the food and conversation with friends. We don’t like to eat fast. May be a special atmosphere of having a meal is more important than the meal itself. We believe Russian cuisine caters for any taste because the dishes are really diverse. Some special facts about what the Russians eat and the way we do it from our point of view. BORSCH is made of broth, beets, and tomato juice with various vegetables. Vegetables include onions, cabbage, tomato, carrots. Broth is usually made from beef and is heated while ingredients are added. Typically, it is served with white bread and Smetana. Ingredients: 1 kg of beef 500 gr of potatoes 300 gr of cabbage 400 gr of beet 200 gr of carrots 200 gr of onions 3 tablespoons of tomato juice 2-3 laurels Some parsley, salt, pepper, oil. 4 liters of water The time of cooking is about 1 hour and 30 minutes. Put the meat into the boiling water and boil it for about an hour. Then add sliced potatoes. Let it boil for about 20 minutes. At this time heat the sliced beet, carrots and onions, the tomato paste in the oil. Then put it into the broth. Slice the cabbage and put it into the broth too. Add the parsley, laurels, salt, pepper and boil for 5 minutes. Serve hot with cream. KOTLETY(cotelettes, meatballs), a Western European dish popular in modern Russian households, are small pan-fried meat balls, not dissimilar from Salisbury steak and other such dishes. Made primarily from pork and beef (sometimes also from chicken or fish), they are easily made and require little time. Milk, onions, milled beef and pork are put in a bowl and mixed thoroughly until it becomes relatively consistent. Once this effect is achieved, balls are formed and then put into a hot frying pan to cook. When meat was in short supply, a portion of it could be substituted with bread to protect the size and flavour of the kotlety. Pirozhki Russian pirozhki made with onion, mushroom, meat and rice stuffing. Six typical fillings for traditional pirozhki are: Fish sautéed with onions and mixed with hard-boiled chopped eggs. Chopped boiled meat mixed with sautéed onions and eggs. Rice and boiled eggs with dill Mashed potatoes mixed with dill and green onion. Sautéed cabbage. Sautéed mushrooms with onions and sometimes carrots. Ingredients for dough: 1 tablespoon of yeast, 350 gr of water, 1\2 of teaspoon of sugar, some flour, 2 eggs, 1 teaspoon of salt, 3 tablespoons of oil. Mix everything and put the dough into warmth for 15-20 minutes. Then cut the dough into not large peaces, put the filling you like, and fry in boiling oil on a pan. DRINKS Kvass is a Russian bread-based drink and an ingredient in many soups. The basic method of preparing kvass is that out of water, flour, and malt liquid, a dough is made which is subjected to fermentation. This fermented "zator" is diluted by water; yeast, sugar, and aromatic additives are mixed in and then it is brewed. The role of additive can be played by fruit and berry juices (cherry, raspberry, lemon, etc.), as well as ginger and mint SALAD “OLIVIE” Ingredients: 1 can of green peas (400г) 300 gr of meat or boiled sausage 4 eggs 350 gr of potatoes 100 gr of salted cucumbers 1 onion some salt some mayonnaise The meat or sausage, eggs, potatoes, cucumbers and the onion cut into small peaces. Mix everything, add the green peas, the salt and mayonnaise. Put into cold for about an hour. It is ready! BLINI Ingredients: 500 ml of milk 2 eggs 2 tablespoons of oil 1 tablespoon of sugar 200 gr of flour 1 teaspoon of soda Some salt Mix everything so that the dough is fluid. Let it stay for about 20 minutes. Then pour some of the dough on the frying pan with bit of oil and fry them until they are brown. TRADITIONAL DISHES FROM CAMEROON Cameroon is a country which is very rich in culture and food. There are very many tribes and almost all these tribes have their traditional dishes. We cannot write about all of them. We have taken some from the English speaking Regions and some from the French speaking Regions. Cameroon is a bilingual country. These dishes are very popular and a party or reception cannot be complete without them. To cook most of our traditional dishes, we use palm oil and pepper. Some people cannot eat food that has no pepper. We eat most of our traditional meals with our fingers not spoons. WATER FUFU AND ERU NDOLE AND MIONDO ACHU ( TARO ) ROASTED FISH AND BOBOLO OR MIONDO FUFU CORN AND NJAMANJAMA (VEGETABLE) FUFU CORN AND OKRA SOUP NKUI POPULAR DISHES WATER FUFU AND ERU A traditional dish from Manyu Division in the South West Region. NDOLE AND MIONDO A traditional dish of the Duala tribe in the Littoral Region. Ingredients Ingredients sliced eru ( vegetable ), water leaf, smoked fish (strong canda ), meat, crayfish, ‘canda’ ( cow skin ), pepper, salt, palm oil, maggi. bitter leaf ( vegetable- washed and boiled with ‘canwa’ (limestone ), peeled groundnut paste, meat, smoked fish, fresh crayfish ( optional ), pepper, garlic, salt, maggi, onions, groundnut oil. Boil the meat, smoked fish, canda, with pepper, salt and maggi. When the meat is ready and the water reduced, add the water leaf, eru and palm oil in that order. Stir so that it mixes well. Leave on the fire again for about 15 minutes then you put off the fire. Serve with water fufu or garri. Boil the meat, smoked fish, garlic, pepper, salt and maggi. After that you add the groundnut paste. Boil until the groundnut paste is well cooked. Add the quantity of bitter leaf which is equal to the groundnut paste. Continue boiling for about 15 minutes. Heat the groundnut oil in a frying pan and fry the onions in it. When the flavor comes out, pour it in the pot of ndole. your ndole is ready. Serve with miondo, bobolo, plantains or rice. ROASTED FISH AND BOBOLO OR MIONDO This is a delicacy that cuts across all the Regions in Cameroon. Most people eat it at night. We have mini restaurants that specialize only in preparing this. We also have women who roast fish along the streets at night. Adults go to such places to entertain friends. Some people buy and take to their homes to eat. In Limbe, there’s a big place along the shores of the sea where women roast fresh fish coming directly from the sea. “ Burning fish and pepper. “ GRASSFIELD FOOD FUFU CORN AND NJAMA NJAMA (VEGETABLE ) ACHU ( TARO ) This dish is from the North West and West Achu is from the North West and West Regions of Cameroon. Regions NKUI. This dish is from the North West and West You have the achu soup and the fufu made of Regions of Cameroon. Some tribes in the North pounded cocoyam. In the soup you can find meat, West serve it with chicken cooked in palm oil. It is cow skin (canda ) and smoked fish. The fufu is soft called ‘kaati kaati’ and wrapped in plantain leaves to keep it warm. You use your forefinger to eat achu. FOOD FOR SPECIAL CEREMONIES NKUI Nkui is from the West Region of Cameroon. It is prepared on very special events like marriage and when a woman gives birth. It is believed that nkui washes the womb of the woman. Like okra soup, nkui has a slimy nature. FUFU CORN AND OKRA SOUP This dish is from the North Region of Cameroon. It is eaten with the fingers. The Komi have access to a variety of meat from the domesticated animals they raised, with reindeer being the most commonly eaten by the KomiIzhma in the north. They also eat fish, game and migratory water fowl. Gathering is also an important part of the Komi economy. Every family would gather berries such as mountain cranberry, bilberry, cloudberry, rowan-berry and wild strawberry. These would be either eaten fresh or preserved for winter as jams etc. In the Pechora area families also gathered cedar (Siberian pine) nuts. We thank all the participants! Good-bye!