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Foods From Different Countries
to Incorporate into Regular Menu Planning

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Grated Carrot, Apple, and Raisin Salad


  • 1 head of lettuce

  • 1 medium carrot, grated

  • 1 medium red apple, chopped fine

  • ¼ cup raisins

  • 1 Tablespoon coconut, flaked

  • Juice of lemon


1.         Carefully remove several firm leaves from the head of lettuce, and arrange in a bowl.

2.         Mix the remaining ingredients in a bowl.

3.         Mound mixture in the lettuce "cup." Serve with cottage cheese, chicken, or lean cold meat.


Serves 6. A typical breakfast may consist of fruit, toast with Vegemite (a salty yeast spread), fried eggs and bacon, and juice. Lunch may be an apple or a salad (such as Grated Carrot, Apple, and Raisin salad), a sandwich filled with tuna or deli meats, and an ANZAC biscuit for a treat. (ANZAC is the acronym for Australia and New Zealand Army Corps. No one knows for sure, but many people think these biscuits were first prepared for troops—and for Australian and New Zealand families—around 1915 during World War I.) Dinnertime often brings leg of lamb or barbecued prawns (shrimp), roasted vegetables, a salad, and a custard or tart for dessert. Damper , a simple homemade bread, and billy tea , named for the pot it is heated in, both remain a staple for any meal.


Meat pie is considered the Australian national dish. One newspaper, the Sydney Morning Herald, reported some statistics about meat pie consumption in the country:


  • Almost 260 million pies are consumed every year, or almost 15 per person

  • Men eat meat pies almost twice as often as women

  • 62 percent of meat pies are filled with chopped steak (ground beef)

  • 36 percent are filled with steak and onion, steak and kidney, steak and potato, or steak and mushroom

  • Just 2 percent are filled with chicken


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Australian Meat Pie




  • 2 pounds ground beef

  • 1 cup ketchup

  • 1 cup onion, chopped

  • 1 teaspoon salt

  • 1 cup milk

  • ⅔ cup bread crumbs

  • 1 teaspoon oregano

  • ½ teaspoon pepper

  • 2 Tablespoons Worcestershire sauce

  • 2 cups cheddar cheese, shredded

  • 2 prepared pie shells, 8-inch




1.         Preheat oven to 350°F.


2.         Combine ground beef, ketchup, onion, salt, milk, breadcrumbs, oregano, and pepper in a bowl.


3.         Mix well.


4.         Divide mixture into 2 pie shells and bake for about 45 minutes.


5.         While the pies are baking, mix together Worcestershire sauce and cheese in another bowl.


6.         After about 45 minutes, remove pies from oven.


7.         Spread Worcestershire sauce and cheese mixture on top of pie shells.


8.         Bake for about 10 more minutes, or until cheese is melted.


Serves 6.


Meat pie, with dozens of recipe variations, is considered the Australian national dish. EPD Photos


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Argentina Empanadas (Little Meat Pies) Ingredients


  • 1 pound ground beef

  • ½ cup onions, chopped

  • 8 green olives, chopped

  • 1 teaspoon salt

  • ¼ teaspoon oregano


  • 2½ cups flour

  • 1 egg yolk

  • ½ cup water

  • ¼ cup butter

  • 1 teaspoon vinegar

  • ½ teaspoon salt



1.         Brown the ground beef and onions in a frying pan until meat has lost all its pink color.

2.         Stir in the remaining ingredients.

3.         Drain the mixture well, and allow it to cool.



1.         Preheat oven to 400°F.

2.         In a bowl, mix the flour, butter, egg, yolk, and vinegar together by hand.

3.         Stir the salt into the water and sprinkle water, a little at a time, over the flour mixture.

4.         Knead the dough until it is smooth. (To knead, flatten the dough on a surface that has been dusted with a little flour. Fold the dough in half and flatten again. Turn. Repeat the process for about 15 minutes.)

5.         For each empanada , roll ¼ cup of dough into a 9-inch circle.

6.         Put ½ cup filling on the circle, and fold it in half.

7.         Press the edges of the dough together, and poke a small hole in the top using a toothpick. Place on a cookie sheet.

8.         Repeat process until all the dough and filling are used up.

9.         Bake 10–15 minutes.

10.      Serve hot with chimichurri .

Empanadas, homemade or purchased from a vendor, are popular for lunches or as snacks. EPD Photos

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Submarino (Milk with Chocolate Syrup) Ingredients

  • 1 glass of cold milk

  • 1 teaspoon chocolate syrup


1.         Place the spoon with the syrup in the cold milk, but don't stir it.

2.         Drink a little milk, then lick some of the chocolate off the spoon.

3.         Continue until glass is empty.

The dinner meal has several courses, including meat dishes, and ends with dessert. Dulce de leche (milk jam) is a favorite dessert for many Argentine children. It is often eaten with bananas or as a filling in alfajores (corn starch cookies).


To make Dulce de Leche (milk jam), fill a pan with sweetened, condensed milk and cover the pan with foil. Place it in a larger pan with about one inch of water in it.

EPD Photos

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Banana Frita (Fried Bananas) Ingredients

  • 6 small bananas, peeled

  • 1 large egg, beaten

  • 1 cup fine bread crumbs

  • ½ cup (1 stick) unsalted butter

  • Salt, to taste


1. In a mixing bowl, gently toss the bananas with egg to moisten, then lightly roll the bananas in the breadcrumbs.

2. In a large skillet, melt the butter over medium heat.

3. When the foam goes away, add the bananas and fry on all sides until golden.

4. Season with salt and serve hot.

Serves 6.   
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Corn Cake Ingredients

  • 1 can (11-ounce) corn, drained

  • 7 Tablespoons softened butter

  • 1 cup whole wheat flour

  • 3 eggs, beaten

  • 1 can (14-ounce) coconut milk

  • 1 Tablespoon baking powder

  • 2 cups granulated sugar


1.  Preheat oven to 350°F.

2.  Place all of the dry ingredients into a bowl and mix; slowly add milk, eggs, butter, and corn; mix until smooth.

3. Pour the mixture into a large greased loaf pan.

4. Bake for about 50 minutes.

5. To test if the cake is done, stick a toothpick into the center; the cake is done when the toothpick comes out clean.

6.  Remove the cake from the pan by turning it over onto a wire rack to cool.

7.  Slice and serve.

Serves 12.

Brazil is the world's largest producer of coffee, and Brazilians use coffee in many unique ways in cooking. For example, on Christmas Day, Brazilians prepare a turkey basted with a rich dark coffee with cream and sugar. The traditional stuffing contains farofa (ground manioc), pork sausage, onions, celery, and seasonings. Side dishes for this meal are mashed white sweet potatoes, banana frita (fried bananas), and green beans. Dessert is an assortment of fruit doces (sweetened fruits, preserved through slow cooking), star fruit, and strips of mango.

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South Africa

Pineapple Sherbet (Pineapple Smoothie)



1 medium-sized ripe pineapple (Canned may be substituted.)


8 cups water (approximately)

*Juice of 4 lemons

* Sugar, to taste

  • Procedure

1. Peel and core the pineapple. Cut up the fruit, and place it in a blender. Blend to a thick pulp. (Canned pineapple may be substituted.)

2.  Place the pulp in a large pitcher, add the water, lemon juice, and sugar, and mix thoroughly.

3. Put the pitcher in the refrigerator to chill the sherbet beverage.

4. Just before serving, stir well. Serve over ice in tall glasses.


Serves 6 to 8.


Dinner may be simple or formal. South Africans may serve dinner on their finest dishes and silverware, placed on a white tablecloth with a centerpiece of flowers or fruit. Salt and peppershakers are almost always available, along with various condiments. In addition, several beverage options are usually on the table. Tea is enormously popular in South Africa, particularly in the early morning. Guests may be awakened by their hostesses as early as 5 or 6 A.M. to enjoy morning tea.


South Africans also like to eat out, whether it is a back porch barbecue ( braai ), at a restaurant, or at a sporting event. Biltong , similar to strips of jerky, is as popular a snack as popcorn is in a movie theater in the United States.



Corn on the Cob



6 large ears of fresh corn

  • Butter, salt, and chile powder, to taste



1. Bring 2 quarts (8 cups) of water to a boil in a heavy saucepan.



. Strip the corn of its husks and silky strings and place the ears in the boiling water. Cook for 5 minutes.


3. Serve hot and season to taste with butter, salt, and chile powder.


Serves 6.

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Canada (First Nations)

Saskatoon Berry Snack

Saskatoon berries, similar to blueberries, have been picked and eaten in the wild by Aboriginal Canadians for centuries. In the late twentieth century, commercial fruit growers began planting crops of these tasty berries to sell to grocery stores.


  • 1 pint berries (may be blueberries, raspberries, strawberries, or other fresh berries or

  • 1 package dried berries (blueberries, cranberries, or other berries)


1. If using fresh berries, rinse them under running water.

2. Divide berries into several waxed paper bags or plastic baggies. Carry these along for snacks during the day or to share with a friend.

Serves 8 to 10.


Three Sisters Soup Ingredients

  • 3 cans chicken broth

  • 2 cups frozen corn, thawed

  • 1 cup green beans or yellow wax beans, washed and ends trimmed off

  • 1½ cups of butternut squash (or pumpkin)

  • 2 bay leaves

  • Salt and pepper to taste

  • Optional spices: ½ teaspoon red pepper flakes or 1 teaspoon each fresh (or ½ teaspoon each dried) parsley, basil, and oregano


1.  Pour the chicken broth into a large saucepan or kettle. Heat until the broth begins to boil.

2. Add the corn, beans, squash, and bay leaves.

3. Lower heat and simmer for 45 minutes.

4.  Add optional spices if desired, and simmer 15 more minutes.

5.  Remove the bay leaves, and transfer the soup in batches to the blender to puree if desired. Serve with bannock (bread).

Serves 8 to 10.


Aboriginal peoples who lived on the prairies of western Canada consumed buffalo (and used buffalo skins for clothing and shelter). In central Canada, Ojibwa people would gather wild rice from the waters of Ontario and Manitoba, allowing it to dry and then roasting it. The fur traders, who came into contact with Aboriginal peoples all across Canada, introduced a bread similar to the Scottish scone. It became known as bannock . Bannock may be baked (Aboriginal people would lay it on hot rocks near a campfire) or twisted onto a stick and cooked over hot coals.

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Ensalada Chilena (Chilean Salad) Ingredients

  • 4 cups onions, finely sliced

  • 4 cups peeled tomatoes (may be canned and drained well), finely sliced

  • 3 Tablespoons oil

  • Lemon juice, to taste

  • ½ cup fresh cilantro leaves, chopped

  • Salt and pepper, to taste


1.  Place the sliced onions in a bowl.

2.  Cover with cold water and let set for 1 hour, then drain the water.

3.  Mix onions with the tomatoes on a large platter.

4.  Season with salt and pepper.

5.  Pour oil and lemon juice on mixture.

6.  Mix and serve with chopped cilantro sprinkled on top.

Serves 4.

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    Barros Jarpa (Ham and Cheese Sandwich) Ingredients

  • 1 Tablespoon olive oil

  • 4 slices sandwich bread

  • 2 slices cooked ham

  • 2 slices Monterey Jack cheese


1. Heat the oil in a pan.

2.  Place one slice each of ham and cheese on a slice of bread and place the other slice of bread on top.

3.  Toast the sandwich in the pan on both sides until the cheese melts.

4.  Serve.

Serves 2.

Restaurants range from snack bars to expensive restaurants. A favorite Chilean "fast food" meal is a completo , which is similar to a hot dog and typically accompanied with mustard, avocado, tomatoes, and mayonnaise. Ponche (Chilean punch) is a traditional and popular beverage.


Barros Jarpa (grilled ham and cheese sandwich), served with fruit, is a common lunch for students.

EPD Photos

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Tzatziki (Cucumber-Yogurt Sauce) Ingredients

  • 2 cups plain yogurt

  • 1 unpeeled cucumber, finely chopped

  • 2 cloves garlic, crushed, or 2 teaspoons prepared crushed garlic

  • 2 Tablespoons olive oil

  • 1 teaspoon salt


1.         In a bowl, add the cucumber, garlic, olive oil, and salt to the yogurt.

2.         Blend well with a fork and refrigerate.

3.         Serve with toasted pieces of pita bread or fresh vegetables, such as carrots, celery, or peppers.

Makes 2½ cups of sauce.

  Greek Salad Ingredients

  • ½ head iceburg lettuce, torn by hand into small pieces

  • 1 clove garlic, finely chopped

  • 1 cucumber, peeled and thinly sliced

  • 1 onion, thinly sliced

  • 2 green or red bell peppers, thinly sliced into rings

  • 1 cup Greek olives, pitted

  • 2 tomatoes, cut into quarters, or about 10 cherry tomatoes

  • ¼ to ⅓ pound crumbled feta cheese





1.         Combine all ingredients in a large salad bowl and toss well.

2.         Cover and toss with Greek salad dressing (see recipe below).

Serves 4.

Greek Salad Dressing Ingredients

  • ½ cup olive oil

  • 3 Tablespoons red wine vinegar

  • 1 teaspoon lemon juice

  • ½ teaspoon salt

  • ½ teaspoon oregano

  • Black pepper, to taste


1.         Mix all ingredients into a bowl.

2.         Pour over salad and serve with warm pita bread.

Patates Fourno Riganates (Baked Potatoes with Oregano) Ingredients

  • 4 large potatoes

  • 3 Tablespoons olive oil

  • 1½ Tablespoons lemon juice

  • ½ teaspoon oregano

  • ½ teaspoon salt


1.         Scrub potatoes under cool running water.

2.         Place in a large, heavy saucepan with enough water to cover potatoes completely.

3.         Boil potatoes over medium heat 20 to 25 minutes, or until fairly soft but not mushy.

4.         Drain in a strainer, cool to room temperature, then peel.

5.         Preheat oven to 350°F.

6.         Cut potatoes into slices about ¼-inch thick and place them in a 1-quart baking dish.

7.         Pour olive oil over potatoes. Add lemon juice, oregano, and salt.

8.         Stir very gently to keep potato slices from breaking.

9.         Bake uncovered for 20 minutes.

Serves 4 to 6.


Greek potatoes, subtly flavored with lemon and oregano, can accompany grilled or roasted meat—lamb, chicken, or beef.

EPD Photos

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Indonesia Uli Petataws (Sweet Potato Fritters) Ingredients

  • 1 pound sweet potatoes

  • ½ cup coconut, grated

  • ½ teaspoon vanilla extract

  • ½ teaspoon salt

  • 2 Tablespoons packed brown sugar


1.         Scrub sweet potatoes, place them in a large saucepan. Cover with water and boil until soft (about 20 to 30 minutes). Drain and allow to cool.

2.         When cool enough to handle, peel and mash the potatoes in a mixing bowl. Add in coconut, vanilla, and salt and mix thoroughly.

3.         Preheat oven to 450°F.

4.         Shape about ⅓ cup of the potato mixture into a round pancake, put 1 teaspoon of brown sugar in the center, and roll the pancake into a cylinder about 3 inches long and 1 inch in diameter.

5.         Repeat the procedure with the remaining sweet potato mixture and brown sugar.

6.         On a lightly oiled baking sheet, bake the fritters for 15 minutes.

7.         Serve at room temperature with coffee or tea.

Makes 6 fritters.

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Corned Beef with Cabbage Ingredients

  • 4 pounds corned brisket of beef

  • 3 large carrots, cut into large chunks

  • 6 to 8 small onions

  • 1 teaspoon dry mustard

  • ¼ teaspoon thyme

  • ¼ teaspoon parsley

  • 1 head of cabbage (remove two layers of outer leaves)

  • Salt and pepper

  • Boiled potatoes as accompaniment


1.         Place brisket in a large pot. Top with carrots, onions, mustard, thyme, and parsley.

2.         Cover with cold water, and heat until the water just begins to boil.

3.         Cover the pot with the lid, lower the heat, and simmer the mixture for 2 hours.

4.         Using a large knife, cut the cabbage into quarters, and add the cabbage wedges to the pot.

5.         Cook for another 1 to 2 hours or until the meat and vegetables are soft and tender.

6.         Remove the vegetables to a platter or bowl, cover with foil, and keep them warm.

7.         Remove the brisket, place it on a cutting board, and slice it.

8.         Serve the corned beef slices on a platter, surrounded by the vegetables.

9.         Ladle a little of the cooking liquid over the meat and vegetables.

Serves 12 to 16.

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Canadian Bacon with Maple Glaze Ingredients

  • ½ cup cider vinegar

  • ¾ cups maple syrup

  • 1 Tablespoon brown sugar

  • 1 pound (approximately) Canadian bacon


1.         Preheat oven to 300°F (150°C).

2.         Combine vinegar, maple syrup, and brown sugar in a bowl. Set aside.

3.         Slice Canadian bacon about ½-inch thick. Arrange the slices in a casserole or baking dish, and spoon the syrup mixture over the slices.

4.         Bake for 30 minutes. Serve hot or at room temperature. (To serve as a snack, cut slices into bite-sized pieces and serve with toothpicks.)

Serves 6 for lunch or dinner, or 15 to 20 as a snack.

Western Canadians enjoy the products of the large ranches and farms in that part of the country. Barbecued food, beef, and corn dishes, such as Sweet Corn Pancakes, are popular. Berries such as blueberries and saskatoon berries, are popular accompaniments to pancakes, waffles, and are often made into syrups, jams and preserves.

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    Nanaimo Bars

Nanaimo Bars have three layers.

Ingredients for bottom layer

  • ½ cup butter

  • ¼ cup sugar

  • ⅓ cup unsweetened cocoa

  • 1 egg

  • 1 teaspoon vanilla

  • 2 cups crushed graham crackers (packaged graham cracker crumbs may be used)

  • 1 cup shredded coconut

  • ½ cup chopped walnuts

Ingredients for middle layer

  • ¼ cup butter

  • 2 cups confectioners' sugar

  • 2 Tablespoons vanilla custard powder (available in Canada, but not in the United States; instant vanilla pudding powder may be substituted)

  • 3 Tablespoons milk

Ingredients for top layer

  • 4 ounces semi-sweet chocolate

  • 1 Tablespoon butter


1.         Make bottom layer: Grease a 9-inch square cake pan.

2.         Combine ½ cup butter, sugar, cocoa, egg, and vanilla in a heavy sauce pan. Heat over low heat, stirring constantly, until mixture thickens.

3.         Add graham crackers crumbs, coconut, and chopped walnuts, stirring to combine. Press the mixture in the greased pan.

4.         Make middle layer: Beat together ¼ cup butter, confectioners' sugar, vanilla custard or pudding powder, and milk, until the mixture is creamy.

5.         Spread over graham cracker base in cake pan. Refrigerate bars until firm, at least 1 hour.

6.         Make topping: Melt semi-sweet chocolate and 1 Tablespoon butter. Drizzle over chilled bars. Return to refrigerator to chill until firm (at least 1 hour).

7.         Cut into squares and serve.

Serves 16.

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Hin Pap (White Rice) Ingredients

  • 2 cups short-grain white rice (not instant)

  • 2⅔ cups water


1.         Pour the rice and water into a deep saucepan, and stir to combine.

2.         Bring to a boil over high heat.

3.         Boil, uncovered, for 2 to 3 minutes. Stir.

4.         Cover pan, reduce heat to low, and simmer rice 20 to 25 minutes, or until all water is absorbed.

5.         Remove pan from heat.

6.         Keep covered for 10 minutes.

7.         Fluff with a fork and serve hot.

Serves 6 to 8.

Other common dishes include kalbi (marinated beef short ribs) and sinsollo (a meal of meat, fish, vegetables, eggs, nuts, and bean curd cooked together in broth).

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Moroccan Mint Tea Ingredients

  • 1½ Tablespoons green tea (or 2 teabags of green tea)

  • Boiling water

  • 3 Tablespoons sugar (or to taste)

  • Handful (about 2 Tablespoons) of fresh or dried spearmint leaves


1.         Put the tea in a 2-pint teapot and fill it with boiling water.

2.         Let the tea steep (soak) for 2 minutes.

3.         Add mint leaves and sugar to taste.

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  Chickpea, Feta, and Olive Salad Ingredients for salad

  • 2 cans (15-ounce each) chickpeas, drained and rinsed

  • 5 ounces feta cheese, cut into cubes

  • 8 ounces cherry or grape tomatoes

  • 2 ounces pitted black olives

  • 4 Tablespoons flat leaf parsley

  • Lettuce or other salad greens

Ingredients for dressing

  • 5 Tablespoons olive oil

  • 1 Tablespoon lemon juice

  • 1 clove garlic, crushed

  • Salt, to taste


1.         Place the chickpeas in a bowl and add the feta cheese cubes.

2.         Cut the tomatoes in half if necessary, to make them bite-sized.

3.         Add tomatoes to the chickpeas and feta cheese mixture. Add the black olives, parsley, and lettuce.

4.         Combine dressing ingredients in a small bowl.

5.         Pour over chickpea mixture, toss gently, and chill.

6.         Serve chilled or at room temperature.

Serves 8.

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