Mouf British Indian Ocean Territorychagos Recipes
MOUF (BRITISH INDIAN OCEAN TERRITORY/CHAGOS)
This recipe was featured on week 36 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and British Indian Ocean Territory/Chagos is my 36th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources. I did have to guess at the measurements in this recipe, and my mouf was only mildly sweet. It was really good with a little honey drizzled over it.
Provided by GiddyUpGo
Categories Dessert
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cover the rice with water and soak 30 minutes. Drain the water and transfer the rice to a food processor. Pulse until the rice looks like little beads.
- Add the coconut milk and sugar and stir until you get a nice batter.
- Lay the banana leaf flat on your work surface and pour the batter onto the leaf.
- Wrap the mouf batter in the leaf and submerged the entire packet in a pot of boiling water for about 30 minutes.
- At the end of 30 minutes, the mouf should be pretty soft. If the rice is still crunchy, put it back in the boiling water for another 15 minutes or until done.
Nutrition Facts : Calories 703.2, Fat 12.6, SaturatedFat 11.6, Sodium 33.4, Carbohydrate 139.9, Fiber 2.7, Sugar 63.1, Protein 7.2
MEKITSI (BULGARIA)
This recipe was featured on week 40 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Bulgaria is my 40th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.
Provided by GiddyUpGo
Categories Dessert
Time 1h20m
Yield 18 Pieces
Number Of Ingredients 7
Steps:
- Put the yeast in the warm water and let sit for five minutes or so, or until frothy.
- Mix the yeast and water with the egg and yogurt. Keep stirring until well-blended.
- Add the flour and salt and mix until you get a soft dough. Let stand one hour.
- Heat some oil in a pot (you'll need two inches or so). Roll the dough out and cut into circles.
- Drop the dough into the hot oil and fry, turning once, until golden and puffy.
- Dust with powdered sugar and serve.
Nutrition Facts : Calories 49.7, Fat 0.5, SaturatedFat 0.2, Cholesterol 8.7, Sodium 22.7, Carbohydrate 9.2, Fiber 0.3, Sugar 0.4, Protein 1.7
SERRAGE POULET (BRITISH INDIAN OCEAN TERRITORY)
This recipe was featured on week 36 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and British Indian Ocean Territory/Chagos is my 36th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.
Provided by GiddyUpGo
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Coat the chicken cubes with the seasonings.
- Heat the oil over a medium flame, then add the chicken and cook until evenly browned.
- Pour in the coconut milk and add the cinnamon sticks. Bring to a boil, then reduce heat to a simmer and continue to cook until the chicken is cooked through.
- Serve over white rice, garnished with cilantro.
Nutrition Facts : Calories 653.9, Fat 33.8, SaturatedFat 20.4, Cholesterol 92.8, Sodium 129.1, Carbohydrate 56, Fiber 0.4, Sugar 53.4, Protein 31.6
FRESH LIME PIE (BRITISH VIRGIN ISLANDS)
This recipe was featured on week 37 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and the British Virgin Islands is my 37th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This recipe originally appeared in The Sugar Mill Caribbean Cookbook, but I have altered it to use the crust from a different Sugar Mill pie recipe (coconut cloud tart). The original recipe simply called for a refrigerated pie crust.
Provided by GiddyUpGo
Categories Pie
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Mix the wafer crumbs with the butter and sugar and press down into the bottom of a pie pan. Bake in the oven for 8 to 10 minutes, or until the crust is just starting to brown. Let cool.
- Put the eggs into a small mixing bowl and beat until they are thick and pale yellow. Stir the eggs into the condensed milk.
- Add the lime juice and rind and pour over the crust. Set aside.
- Beat the egg whites with the cream of tartar until the whites begin to thicken. Slowly add the sugar and continue to beat until you get stiff peaks.
- Spread the egg whites gently over the lime filling.
- Bake at 350 for 15 to 25 minutes, or until the meringue begins to brown.
Nutrition Facts : Calories 468.2, Fat 20.7, SaturatedFat 9.9, Cholesterol 106.9, Sodium 266.2, Carbohydrate 64.7, Fiber 0.8, Sugar 38.3, Protein 8
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