GLOBAL RECIPES starter pack

brought to you by: introduction ABOUT Arousing Appetites is a community where ambitious home cooks come The world is a curious place, especially together to discover authentic recipes from around the world. If you’re new to Arousing when it comes to . Appetites, to help get you Born out of a passion for acquainted with what you can experiencing new and expect from us, here are a few Because of unique histories, local flavors, all of our recipes are of our most popular recipes traditions and external influences, each rigorously tested and distilled and personal favorites: into methodical, easy-to-follow country's you’ll see in this steps. If you're willing to get a bit adventurous in the , you too - Czech Garlic Soup book has developed its own will explore the world through food. - Iraqi Tamarind Fish - Norwegian Almond Wafers highly differentiated style of .

Like what you see? And while no cuisine is identical to RECIPES Subscribe to our Arousing another, they all share an Appetites Newsletter and get emphasis on making delicious food that We incessantly research, test and new recipes in your inbox once develop recipes to ultimately offer a week! brings people together to enjoy it in good global that carefully balances authenticity, simplicity company. and overall healthiness.

Each recipe also comes with a little Let’s dive right in! food-history lesson about how each dish came to be.

3. cheesy tortilla street snack Nicaraguan - Quesillo

This cheese stuffed tortilla is a staple in Nicaraguan and a very popular street snack. Making the homemade tortilla is half the magic in quesillo, and it’s You can find out more about Nicaraguan cuisine, its history and the Quesillo recipe super easy! Melt some cheese in that fresh corn tortilla and then finish off your (including more pictures) by clicking here.

quesillo by garnishing it with the likes of pickles , sour cream or anything Stage 1: Create Quesillo

else, and dig in! 1. Take a medium sized bowl and add your cornmeal minutes 10 2. Make a small well in the middle and pour in your water PREP TIME INGREDIENTS 15 minutes 3. Either with a ladled spoon or your hands, mix the cornmeal and water around COOK TIME as they combine. At first, it will start to become mealy and clumpy, but it will eventually mix together into a large ball Corn Tortilla • 1 cup masaharina flour or cornmeal Toppings (add/remove as you wish!) 4. In a blender or food processor, combine your scallions, corn and chili powder with a small dollop of oil. Grind the ingredients into a paste, then add into the • 2/3 cup cold water • 5 oz mozzarella bowl with the cornmeal and water

• 1 ear of corn, the kernels cut from the cob (not • Finely chopped onions pickled in vinegar 5. Mix your entire quesillo batter around until everything has been well mixed traditional, but tasty and optional) • ¼ cup Greek yogurt with one another. Shape the batter into a large ball • 1 teaspoon chili powder • 1 handful fresh cilantro, roughly chopped • 1 stalk scallion, roughly chopped • Salt and pepper to taste • Less than a tablespoon of coconut oil

TOTAL TIME: 25 MINUTES

SERVES: 8 QUESILLOS

LEVEL OF DIFFICULTY: EASY

4. 5. Stage 2: Cooking Quesillo Stage 2 (continued): Cooking Quesillo

1. From your larger ball of quesillo batter, tear off a small piece to mold into a ball 1. Take a griddle or a flat pan over medium-high heat and let it get piping hot in the palm of your hands 2. When piping hot, add the tiniest bits of oil, then take your flattened quesillo 2. Next, flatten your smaller ball of batter and flatten it to as thin a flatbread as tortilla and place onto the pan you can. One way to do this (that is easy and that we would suggest) is to take a Ziploc bag, grease it with olive oil on the inside, then cut down the sides to let it 3. Let your quesillo cook for 1-2 minutes on the first side, then flip open lengthwise 4. Immediately as you flip your quesillo, add your mozzarella onto the quesillo 3. Put your in the middle of the bag, cover it with the other side of the bag, and let it melt then press down as hard as you can (even with a book!) 5. After another 1-2 minutes, take your quesillo off the griddle. Garnish your melted mozzarella with your pickled onions and cilantro, and enjoy!

6. 7. Crispy Crepe Vietnamese - BANH XEO

Banh Xeo translates to English into "sizzling cake" and refers to the crispy crackling sound you hear when the batter hits the hot surface of the pan. Once you have your batter prepared, each crepe takes only 3 minutes to fully make!

30 minutes INGREDIENTS PREP TIME 3 minutes Crepe Batter Nuoc Cham (Optional) COOK TIME • 1 cup flour (we used Bob's Red Mill) • 1 tablespoon fish sauce • 1-2 teaspoons ground turmeric • 1 tablespoon • 2 1/2 cups sparkling water • 5 tablespoons water • 3/4 cup coconut milk • 1 tablespoon lime juice • 1/4 cup (optional, but recommended... • 1 red , finely chopped otherwise use more sparkling water) • 1 clove of garlic, minced • 1 teaspoon salt • 2 stalks of scallions, sliced thinly Side Garnishes (Optional) • Fresh basil Crepe Filling • Fresh mint • 1/2 cup , sliced thinly • Fresh parsley • 1 red bell pepper, julienned • Fresh cilantro • 1/2 cup kale, de-stalked and chopped • Lettuce • 1 1/2 tablespoons garlic, minced • 1/2 cup shallots, diced • 1 tablespoon coconut or olive oil

TOTAL TIME: 33 MINUTES

SERVES: 4 PEOPLE

LEVEL OF DIFFICULTY: EASY 8. 9. Stage 1: Create the Batter 5. Now, to make the sauce, take a small bowl and combine water, fish sauce, honey, lime juice, chilis and 1. Start by adding your rice flour, salt and turmeric into a garlic together. Stir well then set aside mixing bowl

2. Next, add in your sparkling water, coconut milk and beer (if you choose to use it) into the mixing bowl. Whisk Stage 3: Cooking Time your batter together until you have a nice, runny batter (no clumps of flour) 1. Before you get started, add your scallions into the crepe batter and mix well 3. Let the batter sit for at least 30 minutes. During this 2. Take the same pan you used to sauté the filling and put time, you can work on preparing the filling and sauce it over medium-high heat. Lightly brush the surface with some coconut oil (but not too much!) Stage 2: Prepare Filling and Sauce 3. With the pan heated, place a spoonful of filling back 1. Take a heavy-bottom non-stick pan and place it over into the pan - keep it only on one half of the pan medium-high heat. Once heated, add oil followed by 4. Next, ladle a small amount of batter (~1/4 cup should garlic and shallots. Sauté for 30 seconds as they start to do) over the filling ingredients and thinly cover the bottom become fragrant of the pan. Here’s where you get the xeo sizzle as the airy 2. Next, add your mushrooms and red bell pepper and liquid dissipates and the crepe quickly cooks mix around. Cover the pan and let the ingredients steam 5. Cover the pan for 1 1/2 minutes to let the banh xeo together for 5-7 minutes. Just be sure to jostle the pan steam every so often to keep things from sticking 6. After this time, uncover and add some bean sprouts, 3. After a couple minutes, uncover the pan and add your then re-cover to let the crepe steam for another 1 1/2 kale, then re-cover the pan to continue steaming for minutes another 2-3 minutes 7. Finally, uncover your banh xeo, carefully fold the non- 4. Once all your filling ingredients have softened, remove filling half of the crepe over the half with filling, then take the cooked from the pan and set aside for the the crepe out of the pan and serve immediately next round of cooking. Also, carefully wipe your pan clean of any remaining bits of filling, but don’t wash it… there’s 8. Repeat until all your crepes batter is gone yummy flavor in there!

Note: To cook your banh xeo, it’s best to work with a heavy-bottom pan to evenly distribute heat across the pan. The batter is very fickle, and we can promise you - after many, many test batches - that using a heavy-bottom non-stick or cast iron pan makes all the difference! 10. 11. & Palm oil - muamba nsusu

At the heart of this chicken, peanut and palm oil stew is the muambe or mwambe sauce. The sauce is made with palm oil and serves as the basis for a multitude of West African dishes. Muamba nsusu is a recipe that leverages this moambe sauce to create a more stewy soup or also flavored with , chickens and various vegetables. Stage 1: Marinate the Chicken 1. In a medium-sized bowl, place chopped chicken in a bowl and pour fresh 15 minutes lemon juice on top of it INGREDIENTS PREP TIME 55 minutes 2. Add your turmeric and paprika powders and sliced green chilis into the bowl, COOK TIME mix it well around into the chicken, and let it sit • 1 pound chicken, cut into large bite-size pieces For Garnish (optional) • 1 lemon, juiced (appox. 1/4 cup juice) • 1/4 cup raw peanuts, crushed • 1 teaspoon paprika powder Stage 2: Start Cooking your Muamba Nsusu • 1 bunch green (scallion), sliced thinly • 1 teaspoon turmeric powder 1. Take a stockpot or dutch oven over medium high heat and add your palm oil • 2 green chili peppers, sliced thinly (deseeded 2. Add your onions and cook for at least 1-2 minutes to get the onions to sweat. for less spiciness) Mix the onions in the palm oil well to give them a rich orange/reddish hue • 2 tablespoons palm oil 3. Next, move your onions to one side of the pan, then add your chicken (along marinade of lemon juice and green chilis) onto the bottom of the pan and on • 2 medium-size onions, sliced thinly direct heat. After several seconds of initial searing, mix your chicken and onions • 1 red chili pepper, minced around, and cook them together for 2-3 minutes • 1 teaspoon ground cumin 4. Add in your minced red chilies, cumin powder, tomatoes and spinach and mix around. Cook everything together for 2-3 minutes • 6 ripe tomatoes, peeled and chopped • 1 handful (approx. 1/4 cup) fresh spinach • 1/2 cup all-natural creamy peanut butter • 1 cup broth

TOTAL TIME: 1 HOUR 10 MINUTES

SERVES: 6 PEOPLE

12. LEVEL OF DIFFICULTY: SUPER EASY 13. You can find out more about , its history and the Muamba Nsusu recipe (including more pictures) by clicking here.

Stage 3: Peanut Butter Time

1. Once your ingredients have had some time to cook together (and your spinach has started to soften), add in your peanut butter and mix everything around to distribute it well

2. Gradually pour in your vegetable broth while stiring everything together, and bring your pot to a boil

3. Once boiling, reduce the heat to a simmer. Cover the pot and let your muamba nsusu simmer for at least 45 minutes (stirring occasionally)

4. After 45 minutes, take your muamba nsusu off the heat. To serve, add in some crushed peanut and scallions for garnish. Enjoy!

14. 15. Cherry Studded Custardy Tart French - CLAFOUTIS

For a dish that comes from the French countryside, clafoutis might not have the You can find out more about , its history and the Clafoutis recipe pomp and circumstance that surrounds delicate Parisian pastries, but it serves as (including more pictures) by clicking here. a powerful reminder of what other remarkable cooking is done in other parts of the French (and Occitan) cuisines. Stage 1: Prepare your Batter 1. Start by preheating your to 400 degrees Fahrenheit

10 minutes 2. In a Pyrex dish (ours had a 9-inch diameter), lay your cherries flat along the PREP TIME dish bed then set aside for the time being INGREDIENTS 45 minutes COOK TIME 3. Into a mixing bowl, start by mixing your coconut sugar, pastry flour and sea salt together. Make sure your dry ingredients are well mixed through with no • 1 pound of cherries (preferably dark red), clumps that might come into your clafoutis batter destemmed and potentially de-pitted 4. Create a small well in the middle and begin by pouring in your vanilla extract • 3/4 cup pastry flour and milk. Whisk the liquid through to create the basis of what will become your • 1/3 cup coconut sugar, ground finely runny clafoutis batter • 3/4 cup mllk (preferably whole) 5. Next, add your eggs in one by one. Each time you add an egg in, whisk it vigorously through to mix it into the batter. The more vigorously you whisk, the • 1/4 cup of butter, melted more air you can introduce into the batter, which is a good thing. Continue until you’ve whisked all four of your eggs into what is now a very runny batter • 1 teaspoon of vanilla extract • 4 eggs 6. Finish making your batter by pouring in your melted butter and rosewater. Mix vigorously through, at which point your batter should be ready to go • 1 tablespoon rose water (optional) • 1/2 teaspoon sea salt

TOTAL TIME: 55 MINUTES

SERVES: 8 PEOPLE

LEVEL OF DIFFICULTY: EASY

16. 17. Stage 2: Assemble & Bake your Clafoutis

1. To assemble your clafoutis, pour the runny batter over the Pyrex dish of cherries so that the batter fills the empty spaces. Carefully pour as much of the batter in as you can, although you should be able to pour it in its entirety

2. Finally, take your Pyrex and place it into the oven for 15 mins. After 15 minutes, you’ll want to turn the heat of the oven down to 350 degrees Fahrenheit and continue to bake for another 30 minutes

3. Once the baking is done, remove your clafoutis from the oven and serve immediately. Enjoy!

18. 19. Bon Appetit!

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