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THE FOODIE KITCHEN
RECIPES & COOKBOOKS
EXOTIC RECIPES
Filipino Kare-Kare
A rich, peanut-flavored stew—savory, creamy, and unforgettable.
Ingredients:
2 lbs oxtail or beef shank, cut in chunks
1 onion, chopped
2 cloves garlic, minced
1 eggplant, sliced
1 bunch bok choy, chopped
½ cup peanut butter
2 Tbsp toasted rice flour (or all-purpose)
4 cups beef broth
2 Tbsp fish sauce
Salt & pepper
Instructions:
Boil meat in broth until tender (about 1 hour). Remove, reserve broth.
Sauté onion and garlic; add eggplant, cook 3 min.
Stir in peanut butter, rice flour, and enough broth to make a thick sauce.
Add meat, bok choy, and fish sauce. Simmer 10 min, season to taste.
Chef’s Tip:
Traditional kare-kare is served with bagoong (fermented shrimp paste) for extra umami.
Ingredients:
2 lbs oxtail or beef shank, cut in chunks
1 onion, chopped
2 cloves garlic, minced
1 eggplant, sliced
1 bunch bok choy, chopped
½ cup peanut butter
2 Tbsp toasted rice flour (or all-purpose)
4 cups beef broth
2 Tbsp fish sauce
Salt & pepper
Instructions:
Boil meat in broth until tender (about 1 hour). Remove, reserve broth.
Sauté onion and garlic; add eggplant, cook 3 min.
Stir in peanut butter, rice flour, and enough broth to make a thick sauce.
Add meat, bok choy, and fish sauce. Simmer 10 min, season to taste.
Chef’s Tip:
Traditional kare-kare is served with bagoong (fermented shrimp paste) for extra umami.
Moroccan Tagine
Moroccan Tagine – A Timeless Feast of Flavors
Prep Time: 20 minutes
Cook Time: 2 hours (low and slow)
Serves: 6
The Soul of Moroccan Cuisine
Tagine transforms simple ingredients into a symphony of flavors. Slow-cooked lamb or chicken, veggies, and dried fruits simmer in aromatic spices for the ultimate Mediterranean comfort food.
Ingredients:
2 Tbsp olive oil
2 medium onions, thinly sliced
3 garlic cloves, minced
2 lbs lamb shoulder or chicken thighs
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp turmeric
1 tsp ground ginger
½ tsp paprika
½ tsp cayenne pepper (optional)
1 cup chicken or vegetable stock
1 cup canned diced tomatoes
1 cup dried apricots, halved
½ cup raisins or golden sultanas
½ cup almonds, toasted
2 medium carrots, sliced
1 medium zucchini, chopped
1 cup cooked chickpeas
Salt & pepper, to taste
Fresh cilantro and parsley, chopped (to serve)
Lemon wedges (to serve)
Instructions:
In a large tagine pot or Dutch oven, heat olive oil. Sauté onions until soft, then add garlic.
Season meat with salt/pepper. Sear in the pot until browned.
Add all spices and stir well.
Pour in stock and tomatoes. Scrape up brown bits.
Add apricots, raisins, almonds, carrots, zucchini, chickpeas. Bring to simmer, cover, and cook on low for 2 hours.
Top with fresh herbs and lemon wedges.
Chef’s Tip:
Serve with fluffy couscous or warm flatbread to soak up every drop of sauce.
Prep Time: 20 minutes
Cook Time: 2 hours (low and slow)
Serves: 6
The Soul of Moroccan Cuisine
Tagine transforms simple ingredients into a symphony of flavors. Slow-cooked lamb or chicken, veggies, and dried fruits simmer in aromatic spices for the ultimate Mediterranean comfort food.
Ingredients:
2 Tbsp olive oil
2 medium onions, thinly sliced
3 garlic cloves, minced
2 lbs lamb shoulder or chicken thighs
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp turmeric
1 tsp ground ginger
½ tsp paprika
½ tsp cayenne pepper (optional)
1 cup chicken or vegetable stock
1 cup canned diced tomatoes
1 cup dried apricots, halved
½ cup raisins or golden sultanas
½ cup almonds, toasted
2 medium carrots, sliced
1 medium zucchini, chopped
1 cup cooked chickpeas
Salt & pepper, to taste
Fresh cilantro and parsley, chopped (to serve)
Lemon wedges (to serve)
Instructions:
In a large tagine pot or Dutch oven, heat olive oil. Sauté onions until soft, then add garlic.
Season meat with salt/pepper. Sear in the pot until browned.
Add all spices and stir well.
Pour in stock and tomatoes. Scrape up brown bits.
Add apricots, raisins, almonds, carrots, zucchini, chickpeas. Bring to simmer, cover, and cook on low for 2 hours.
Top with fresh herbs and lemon wedges.
Chef’s Tip:
Serve with fluffy couscous or warm flatbread to soak up every drop of sauce.
Malaysian Laksa
A spicy, coconutty noodle soup bursting with Southeast Asian flavor.
Ingredients:
8 oz rice noodles
1 Tbsp oil
2 cloves garlic, minced
1 Tbsp ginger, grated
1 red chili, sliced
1 Tbsp curry powder or laksa paste
4 cups chicken or vegetable broth
1 can (13.5 oz) coconut milk
1 cup cooked chicken or shrimp
1 cup bean sprouts
Fresh cilantro and lime wedges, for serving
Instructions:
Soak noodles until tender; drain.
Heat oil; sauté garlic, ginger, chili, and curry paste.
Add broth and coconut milk; simmer 5 min.
Add noodles, chicken/shrimp, and bean sprouts; heat through.
Serve topped with cilantro and lime wedges.
Chef’s Tip:
Customize with tofu, fish balls, or any fresh herbs for your own laksa twist!
Ingredients:
8 oz rice noodles
1 Tbsp oil
2 cloves garlic, minced
1 Tbsp ginger, grated
1 red chili, sliced
1 Tbsp curry powder or laksa paste
4 cups chicken or vegetable broth
1 can (13.5 oz) coconut milk
1 cup cooked chicken or shrimp
1 cup bean sprouts
Fresh cilantro and lime wedges, for serving
Instructions:
Soak noodles until tender; drain.
Heat oil; sauté garlic, ginger, chili, and curry paste.
Add broth and coconut milk; simmer 5 min.
Add noodles, chicken/shrimp, and bean sprouts; heat through.
Serve topped with cilantro and lime wedges.
Chef’s Tip:
Customize with tofu, fish balls, or any fresh herbs for your own laksa twist!
4. Persian Fesenjan (Walnut & Pomegranate Chicken)
A luxurious, tangy-sweet stew from Iran.
Ingredients:
1 lb chicken thighs or breast, cut in pieces
1 onion, chopped
2 Tbsp olive oil
1 cup walnuts, finely ground
2 cups chicken broth
1 cup pomegranate molasses
2 Tbsp sugar (optional, for more sweetness)
Salt & pepper
Instructions:
Sauté onion in oil until soft. Add chicken, brown on all sides.
Stir in ground walnuts; cook 2 min.
Add broth, pomegranate molasses, sugar, salt, and pepper.
Simmer gently 35–40 min, until chicken is tender and sauce thickens.
Serve with steamed rice.
Chef’s Tip:
For richer flavor, toast walnuts first and garnish with fresh pomegranate seeds.
Ingredients:
1 lb chicken thighs or breast, cut in pieces
1 onion, chopped
2 Tbsp olive oil
1 cup walnuts, finely ground
2 cups chicken broth
1 cup pomegranate molasses
2 Tbsp sugar (optional, for more sweetness)
Salt & pepper
Instructions:
Sauté onion in oil until soft. Add chicken, brown on all sides.
Stir in ground walnuts; cook 2 min.
Add broth, pomegranate molasses, sugar, salt, and pepper.
Simmer gently 35–40 min, until chicken is tender and sauce thickens.
Serve with steamed rice.
Chef’s Tip:
For richer flavor, toast walnuts first and garnish with fresh pomegranate seeds.
Ethiopian Injera with Atkilt Wat (Spiced Vegetable Stew)
A tangy flatbread paired with fragrant, colorful veggie stew.
Ingredients:
For Injera:
2 cups teff flour
2 cups water
Pinch salt
For Atkilt Wat:
2 Tbsp oil
1 onion, chopped
2 carrots, sliced
2 potatoes, diced
1 cup cabbage, chopped
2 tomatoes, chopped
1 tsp turmeric
1 tsp cumin
½ tsp ginger
Salt & pepper
Instructions:
Mix teff flour, water, and salt for injera. Ferment overnight; cook thin rounds like crepes.
For stew: Sauté onion in oil, add carrots, potatoes, and cabbage.
Stir in tomatoes and spices; cook until veggies are tender.
Serve stew on injera, letting flavors soak in.
Chef’s Tip:
No teff? Substitute half wheat flour for a similar (though less authentic) texture.
Ingredients:
For Injera:
2 cups teff flour
2 cups water
Pinch salt
For Atkilt Wat:
2 Tbsp oil
1 onion, chopped
2 carrots, sliced
2 potatoes, diced
1 cup cabbage, chopped
2 tomatoes, chopped
1 tsp turmeric
1 tsp cumin
½ tsp ginger
Salt & pepper
Instructions:
Mix teff flour, water, and salt for injera. Ferment overnight; cook thin rounds like crepes.
For stew: Sauté onion in oil, add carrots, potatoes, and cabbage.
Stir in tomatoes and spices; cook until veggies are tender.
Serve stew on injera, letting flavors soak in.
Chef’s Tip:
No teff? Substitute half wheat flour for a similar (though less authentic) texture.
Jamaican Ackee & Saltfish
Jamaica’s national dish—savory, creamy, and uniquely Caribbean.
Ingredients:
1 can ackee (drained) or 2 cups fresh, cleaned ackee
½ lb salted cod (saltfish), soaked and flaked
1 onion, sliced
1 tomato, chopped
1 bell pepper, sliced
2 cloves garlic, minced
2 Tbsp oil
2 green onions, chopped
1 Scotch bonnet pepper (optional), chopped
Instructions:
Boil saltfish in water for 5 min, drain, flake, and set aside.
Sauté onion, garlic, bell pepper, and tomato in oil.
Add saltfish, green onions, and Scotch bonnet; cook 2 min.
Gently fold in ackee and heat through—do not stir too much (ackee is delicate).
Serve with fried plantains or dumplings.
Chef’s Tip:
Ackee is delicate—handle gently so it stays in soft, creamy chunks.
Ingredients:
1 can ackee (drained) or 2 cups fresh, cleaned ackee
½ lb salted cod (saltfish), soaked and flaked
1 onion, sliced
1 tomato, chopped
1 bell pepper, sliced
2 cloves garlic, minced
2 Tbsp oil
2 green onions, chopped
1 Scotch bonnet pepper (optional), chopped
Instructions:
Boil saltfish in water for 5 min, drain, flake, and set aside.
Sauté onion, garlic, bell pepper, and tomato in oil.
Add saltfish, green onions, and Scotch bonnet; cook 2 min.
Gently fold in ackee and heat through—do not stir too much (ackee is delicate).
Serve with fried plantains or dumplings.
Chef’s Tip:
Ackee is delicate—handle gently so it stays in soft, creamy chunks.
Ready for seconds?
Dive into the complete Exotic Food Cookbook Recipe collection—order Savannah Ryan’s cookbook on Amazon and find your new favorite meal.
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