44. Burundi

Date and Banana Mix

Country: Burundi 
Course: Dessert 
Makes: 6 to 8 servings 

 

Ingredients:

• 1/2 cup butter
• 3/8 cup sugar
• 2 eggs
• 1 1/8 cup flour
• 1 pinch salt
• 2 tsp baking powder
• 4 bananas, sliced
• 4 1/2 oz dates, chopped
• 1 1/2 tsp melted butter
• 1 tsp cinnamon
• 2 tbsp sugar

Directions:

1. Preheat your oven to 350 degrees. With an electric mixer, cream together the butter and sugar. Add the eggs, then the flour, salt and baking powder. Mix well.
2. Transfer half the mixture to a baking dish (it will be sticky, so you'll have to mold it into the dish with your fingers). Then put the bananas and dates on top. Cover the mixture with the remaining dough (this will be tricky given the consistency of the dough, but just do your best).
3. Bake for 30 minutes or until the top turns a golden brown. Meanwhile, mix the sugar and cinnamon together.
4. Remove from the oven and brush with melted butter, then sprinkle with the sugar and cinnamon mixture. Serve warm.

BROCHETTE

Beef / Lamb / Pork (3 pounds of meat, 48 cubes)
12-15 Skewers 
3 green peppers (steam and seeds removed, cut in squares)
3 red bell peppers (steam and seeds removed, cut in squares)
3 yellow bell peppers (steam and seeds removed, cut in squares)
Large  white onions chopped
Seasoning (salt, paprika, cumin)
 The Burundian Traditional way:

1. Soak the skewers in water for 20 minutes
2. Heat the charcoal 
3. Rinse the meat and season the meat with salt and other seasoning of your choice.
4. Place the meat and the peppers on the skewer.
5. Grill on all sides and be careful to not let it get burnt. 

Serve with Fried Plantains 

Boko Boko Harees

Country: Burundi 
Course: Main 
Makes: about 12 servings 

 

Ingredients:

• 3 1/3 cups bulgur wheat
• 3 chicken breasts
• 1 large onion, grated
• 1 tsp salt
• 3 sets chicken giblets
• 1 small onion, sliced and separated into rings
• 2 tbsp turmeric powder
• 1/4 cup water
• 3 tbsp sugar
• 5 cups water
• 6 tsp ghee, divided

Directions:

1. Soak the bulgur wheat in water for 3 hours. Note: bulgur wheat absorbs a ton of water, so err on the side of too much.
2. Drain the wheat and place in a pot with the chicken breasts and enough water to cover.
3. Add 1 tsp salt, bring to a boil and reduce to simmer. Let cook for about 30 minutes.
4. Meanwhile, cut up the chicken giblets into very small pieces.
5. In a small pot, mix the turmeric powder with water. Bring to a boil, then reduce heat and simmer until you get a thick paste. Remove from heat and set aside.
6. Transfer the giblets to a small pot and simmer with about a half cup of water and 3 tbsp of the turmeric paste. Add a pinch of salt and the sugar. Simmer for 10 or 15 minutes, or until the giblets are cooked.
7. Fry the onions in the remaining ghee until they are crispy.
8. Take the chicken breasts out of the pot and shred them, then return the to the bulgur wheat. Add 3 tbsp of the ghee and stir until well-incorporated. The wheat should be soft and the dish should be the consistency of a thick dough; if it's not, keep cooking until it reduces down, or add more water if necessary.
9. Serve with the turmeric sauce and fried onions.

Bacon and Lettuce Salad

Ingredients Edit

• crosswise bacon into 2-inch-long pieces
• 2 tablespoons white balsamic vinegar
• 1 tablespoon finely chopped shallot
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 3 tablespoons extra-virgin olive oil
• 1 1/2 lb Boston lettuce (3 heads), torn into bite-size pieces (16 cups)

Directions Edit

1. Cook Bacon in a 12-inch nonstick skillet over moderate heat, stirring, just until crisp. Transfer with a slotted spoon to paper towels to drain, discarding fat from skillet.
2. Whisk together vinegar, shallot, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add lettuce and Bacon and toss well.

Profiteroles

Ingredients

• 1/2 cup water
• 1/4 cup unsalted butter
• 1/2 tsp granulated sugar
• 1/4 tsp salt
• 1/2 cup all-purpose flour
• 2 eggs
• 2 oz dark or semi-sweet chocolate
• 3 tbsp heavy cream
• vanilla ice cream for filling

Instructions

1. Preheat the oven to 425°F. Line a baking sheet with a sheet of parchment paper or a silicone mat.
2. In a small saucepan over medium heat, warm the water, unsalted butter, granulated sugar, and salt. Warm until the butter has melted.
3. Remove the saucepan from the heat and stir in the all-purpose flour. Once the flour has been mixed in, move the saucepan back over the heat and reduce the heat to low. Stir the dough until it's smooth, shiny, and doesn't stick to the bottom or sides of the saucepan (about 1-2 minutes). It's very important to make sure the dough is not sticking at all, as this ensures that you've removed much of the moisture in the dough. 
4. Turn off the heat and move the saucepan onto your counter. Add in your eggs, one at a time, mixing them into the dough well before adding the other egg. It may seem a bit difficult to mix the egg into the dough but after several seconds of vigorous beating, they'll get mixed in. Once the eggs are incorporated, you can choose to immediately pipe, or you can let the dough rest in the saucepan to firm up a bit for about 10 minutes if it seems too runny (see note). 
5. Fill a pastry big with a 1 inch opening with the pastry dough. Pipe round 1 1/2" mounds onto the baking sheet, leaving at least an inch of space between each other.
6. Bake the pastry for 10 minutes at 425°F, then WITHOUT opening the oven door, reduce the oven temperature to 375°F. Continue to bake the pastry for another 25 to 30 minutes, until the pastry puffs are golden.
7. Transfer the pastry puffs to a cooling rack to cool completely. Once cool, take a serrated knife and make horizontal cuts through each puff to split each puff into two halves (top and bottom).
8. Warm the heavy cream in a small bowl in the microwave for approximately 10 to 15 seconds, until steaming. Add in the chocolate and stir until it's melted and smooth.
9. Place a couple of mini scoops of ice cream over each pastry puff's bottom half, then cover with the top half. Pour ganache over profiteroles.

Banana Wine

(Good Eats: Spiced Blueberry Jammin') 

43. Burma/Myanmar

Thar Kwae Yine

Ingredients

2 cups of Black Sticky Rice ( Nga Cheik )
400ml of Coconut milk water
4 tablespoons of Sugar
¼ teaspoon of Salt
10 tablespoons of Brown Sugar

Directions

1. Rinse rice in several changes of water until no longer cloudy.
2. Add rice in the rice cooker and cover it with double water than normal.
3. Add salt and brown sugar to the rice, stir the ingredients well and let it soak for 8 hours.
4. After soaking for 8 hours, turn on the rice cooker.
5. Add coconut milk water and sugar to a small pot and bring to a boil.
6. To serve individually, place one scoop of sticky rice in a bowl and add coconut milk water on top.

Burmese Rolls

Country: Burma 
Course: Appetizers 
Makes: 8 to 12 servings 

 

Ingredients:

• 2 tbsp oil
• 2 tbsp finely chopped onion
• 8 oz ground lamb
• 1 tsp ginger garlic paste
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp hot madras curry powder
• 2 tbsp finely chopped cilantro
• 2 green chiles, finely chopped
• 1 tbsp rice vinegar
• 1 cup bean sprouts (I used a lot less)
• 1 dozen egg roll wrappers

Directions:

1. Brown the onions in the oil. Now add the ginger-garlic paste and the ground lamb.
2. Add the curry powder, pepper and salt to taste. Continue to cook over a medium flame until the meat is cooked through (about 10 minutes).
3. Add the cilantro, chili peppers and vinegar. Stir until the peppers begin to soften up a little. Remove from heat and let cool.
4. Lay out one egg roll wrapper so that it is oriented as a diamond shape. Put a line of about 1 tsp of filling on the wrapper and top that with a few bean sprouts.
5. Roll the bottom point of the diamond over the filling, then fold over the two middle points of the diamond.
6. Roll up completely, keeping the seam side down. Continue until you've run out of filling.
7. Deep fry in three inches of oil, or pan fry. To pan fry, just add about a half inch of oil to your frying pan and keep turning until golden brown on all sides.
8. Serve hot with sour dipping sauce.

Sour Dipping Sauce

Country: Burma 
Course: Condiment 
Makes: 4 to 6 servings 

 

Ingredients:

• Juice of 1 lime
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 chopped garlic clove
• 1 chopped green chili
• 1 tbsp cilantro, minced

Directions:

1. Mix all ingredients together in a small bowl. Serve.

Mohinga

INGREDIENTS

For the Ground Toasted Rice:

½ cup uncooked jasmine rice

For the Broth:

3 quarts water

1½ teaspoons freshly ground black pepper

1½ teaspoons freshly ground white pepper

5 dry bay leaves

3 stalks lemongrass—peeled, bruised with the back of a knife and cut into 3-inch pieces

4-inch piece ginger, thickly sliced crosswise

Kosher salt, to taste

6 (2½ pounds) catfish fillets, skinned and pin bones removed

For the Soup:

⅓ cup vegetable oil

1 stalk lemongrass, finely minced

¼ cup garlic, minced

3 tablespoons ginger, minced

1 tablespoon paprika

1 teaspoon turmeric

2 red onions, peeled and diced into ½-inch pieces

¼ cup fish sauce

Kosher salt, to taste

For serving:

10 ounces fine round rice noodles

½ cup chopped cilantro, divided

4 hard-boiled eggs, sliced in half

2 limes, cut into quarters

½ medium (6 ounces) red onion, thinly sliced

DIRECTIONS

1. Preheat the oven to 350º. Lay out the uncooked rice evenly on a sheet pan and toast in the oven until the rice is golden brown, 30 minutes, stirring every 10 minutes. Allow the toasted rice to cool to room temperature then grind to a powder in a spice grinder. Set aside.

2. Meanwhile, make the broth: In a 4-quart stockpot, add the water, black and white peppercorns, bay leaves, lemongrass and ginger, and season lightly with salt. Bring the mixture to a boil, reduce to a simmer and cook for 15 minutes.

3. Carefully lower the fish fillets into the pot. The fish may not be covered completely with water, but that's OK. Bring the mixture to a simmer and cook the fish gently for 15 minutes. Using tongs and a slotted spoon, carefully lift the fish out of the broth and reserve for later.

4. Strain the broth, rinse the pot and pour the broth back into the pot. Heat over medium heat and bring to a simmer. In a small bowl, whisk together the powdered rice and a ladleful of broth until no lumps remain. Stir the mixture into the broth and bring to a simmer until it barely thickens.

5. Meanwhile, make the soup: In a wok or large skillet, heat the oil over high heat. Add the lemongrass, garlic and ginger, and stir-fry for 1 minute. Add the cooked fish, paprika and turmeric, and mash into a paste using the back of a spoon, 2 to 3 minutes. Pour the contents into the broth and bring to a simmer. Add the red onions and fish sauce, and cook for 10 minutes. Season with salt and keep hot until ready to serve.

6. Meanwhile, cook the noodles: Bring a separate pot of water to a boil. Add the noodles and cook until tender, 3 to 4 minutes. Drain the noodles in a colander and rinse under cool water. Shake off any excess water and divide the noodles among 4 bowls. Ladle the soup over the noodles and top each bowl with cilantro, a hard-boiled egg, lime wedges and thinly sliced red onion. Then serve.

Tea-Leaf Salad

Ingredients6 servings

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• Tea-Leaf Dressing
• 2 tablespoons loose green tea leaves, such as sencha or Dragonwell
• 2 cups very hot water (about 190°F)
• 1 clove garlic, coarsely chopped
  

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• ½ teaspoon salt
  

  Great Value Salt, 26 oz

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• 3 tablespoons fried garlic oil (see Tips) or canola oil
• 1 teaspoon distilled white vinegar
• Salad
• 4 cups shredded green cabbage
• 1½ cups roughly chopped cherry tomatoes

• ½ jalapeño or serrano chile, seeded and minced
• ¼ cup fried garlic (see Tips)
• ¼ cup coarsely chopped toasted peanuts
• ¼ cup fried yellow split peas (see Tips)
• 1 tablespoon fried garlic oil (see Tips) or canola oil
• 1 tablespoon lime juice
• 2 teaspoons fish sauce (see Tips)
• ½ cup coarsely chopped fresh cilantro
• 2 tablespoons dried shrimp powder (optional; see Tips)
• ¼ teaspoon crushed red pepper

• Preparation

  • Prep
    30 m
  • Ready In
    30 m

  1. To prepare dressing: Steep tea leaves in hot water for 3 minutes. Drain and press excess water out of the tea leaves (you can drink the tea). Let cool to room temperature.
  2. Combine the tea leaves, fresh garlic and salt in a mini food processor; pulse to combine. With the motor running, drizzle in 3 tablespoons oil and vinegar.
  3. To assemble salad: Make a bed of cabbage on a round, rimmed serving platter or in a shallow bowl. Spoon the dressing into the center. Arrange piles of tomatoes, jalapeño (or serrano), fried garlic, peanuts and split peas around the dressing. Drizzle oil, lime juice and fish sauce over the top and sprinkle with cilantro, shrimp powder (if using) and crushed red pepper. Mix tableside with 2 forks.

  • Tips: To prepare Fried Garlic & Fried Garlic Oil: Place a fine-mesh strainer over a heatproof bowl. Heat ⅓ cup canola oil in a small skillet over medium heat. Reduce heat to low and add ¼ cup sliced garlic; cook, stirring frequently, until the garlic is golden brown, about 4 minutes. Pour the garlic and oil through the strainer. Transfer the garlic to a paper-towel-lined plate. Reserve the oil to use on salads. Store fried garlic airtight in a cool dark place for up to 1 month; refrigerate the oil for up to 2 months.
  • To prepare Fried Yellow Split Peas: Soak ⅓ cup yellow split peas in water for at least 4 hours or up to 12 hours. Drain and pat dry. Place a fine-mesh strainer over a heatproof bowl. Heat ¾ cup canola oil in a small skillet over medium heat. Add the split peas and cook, stirring often, until they start to turn a deep mustard color, 4 to 6 minutes. Pour the split peas and oil through the strainer (discard the oil). Transfer the split peas to a paper-­towel-lined plate. Store airtight at room temperature for up to 2 weeks.
  • Made from salted fermented fish, fish sauce is a pungent, funky condiment found with other Asian ingredients at the supermarket. Thai Kitchen is a widely available brand that is lower in sodium.
  • To prepare Dried Shrimp Powder: Put 2 Tbsp. dried shrimp in a coffee grinder reserved for grinding spices. Pulse until ground to a fluffy powder. Store airtight at room temperature for up to 3 days or freeze for up to 6 months.

Schwe Yin Aye

Ingredients Edit

• 1/4 ounce dry seaweed agar
• 1 can coconut milk
• 1 cup raw sago or tapioca
• 1 cup Sugar
• 3 cups cooked rice flour droplets (optional)
• crushed ice

Directions Edit

1. Soak the seaweed agar in water and set aside. Dilute coconut milk by cooking it over low heat for 10–15 minutes. Pour into a jar and set aside.
2. Wash sago and boil in 4 cups water. Boil sago until transparent. Pour sago in a tray and let it cool and set.
3. Wash agar and cut into 1-inch lengths. Dissolve Sugar in coconut milk and let it chill.
4. To serve, fill glasses with the sweetened coconut milk, 2-3 tablespoons of rice droplets (optional) and sago, agar strips and crushed ice.

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Falooda

MAIN INGREDIENTS:

•  milk
•   falooda sev
•   rose syrup

 INGREDIENTS

•   Milk - 2 cups, full fat
•   Jelly - 1/2 cup, cubed (raspberry or strawberry)
•   Rose syrup - 5-6 tbsps (or rooh afsa)
•   Falooda seeds - 1 tsp (sabja/basil seeds) soak in 1/3 cup water for 20-30 mts
•   Falooda sev - 1/2 cup
•   Pistachios - 5, sliced
•   ALmonds - 4, sliced
•   Vanilla ice cream - 4 scoops
•   Cherries - 2, for garnish (optional)

METHOD FOR MAKING FALOODA RECIPE

Bring milk to boil and simmer till it reduces to 1 1/2 cups. Turn off flame and bring to room temperature. Add 1 1/2 to 2 tbsps of rose syrup to the milk and mix. Chill until use.

Make jelly by following the instructions on the packet. Cool and refrigerate. Once cool, cut into small cubes and set aside.

Make falooda sev by following the link provided above. Place in cold water and refrigerate until use.

Soak falooda seeds in water for 30 mts and allow to bloom. Set aside.

Chill the serving glasses in the fridge for half an hour.

To assemble falooda: Take the chilled serving glass and add a generous tbsp of rose syrup or rooh afsa.

Add 2 tbsps of jelly cubes, followed by 2 heaped tbsps of bloomed falooda seeds.

Next layer with 1/4 cup of falooda sev/noodles. Slowly pour the chilled rose milk till 3/4th of the glass. Next add two scoops of vanilla ice cream on top.

Finally drizzle some rose syrup, garnish with sliced nuts and a cherry. Serve immediately to avoid the ice cream from melting and over flowing.

TIPS

•   You can add chopped fruits of your choice like apple and mango after layering with jelly cubes.
•   Falooda sev can be substituted with normal wheat vermicelli. Cook the vermicelli in water and little sugar and drain the water.

(Good Eats: Classic Fish and Chips)