Vasiti Nacoa

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup unsalted butter, at room temperature
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 cup chopped nuts (optional)

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. In a medium bowl, mix together the flour, sugar, butter, salt, and vanilla extract until a dough forms. If desired, stir in the chopped nuts.
3. Roll the dough into small balls, about the size of a walnut. Place the balls on the prepared baking sheet and press them down slightly to flatten.
4. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Nimkies are ready to serve.

Note: Nimkies are a type of shortbread cookie, so you can customize the recipe with different extract like almond or lemon, or you can add some chocolate chips or cocoa powder to make it a chocolate version.

Manioc (Cassava Drops) Recipe

Ingredients:

• 2 lbs of peeled and grated manioc (cassava)
• 1 tsp salt
• 1/4 cup of corn or tapioca flour
• Oil for frying

Instructions:

1. Peel and grate 2 lbs of manioc (cassava) and place it in a large mixing bowl.
2. Add 1 tsp of salt and 1/4 cup of corn or tapioca flour to the grated manioc and mix well.
3. Heat oil in a deep pan or a deep fryer to 375°F (190°C).
4. Using your hands, take small portions of the mixture and shape them into small, flattened balls.
5. Carefully drop the balls of manioc mixture into the hot oil and fry them until they are golden brown, about 2-3 minutes.
6. Remove the manioc drops from the oil and drain on a paper towel-lined plate to remove any excess oil.
7. Serve warm with your favorite dipping sauce. Enjoy!

Note: If the mixture is too wet to shape into balls, you can add more flour to the mixture. If the mixture is too dry, you can add a little bit of water to make it more pliable.

Ingredients:

• 1 lb crabmeat
• 2 tbsp vegetable oil
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 1 tbsp black bean sauce
• 1 tsp soy sauce
• 1 tsp rice vinegar
• 1 tsp sugar
• 1/4 tsp white pepper
• 2 green onions, thinly sliced

Instructions:

1. Heat the oil in a pan over medium-high heat.
2. Add the ginger and garlic, and stir-fry until fragrant.
3. Add the black bean sauce, soy sauce, rice vinegar, sugar, and white pepper. Stir to combine.
4. Add the crabmeat and green onions, and stir-fry until the crabmeat is heated through.
5. Serve the crab in black bean sauce over steamed rice.

Enjoy your delicious and simple dish!

Ingredients:

1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1 onion, finely chopped
2 cloves of garlic, minced
1 inch piece of ginger, minced
2 tbsp curry powder
1 can (14 oz) of coconut milk
1 cup of chicken broth
1 tsp sugar
Salt and pepper, to taste
1 tbsp vegetable oil
Fresh cilantro, for garnish (optional)
Instructions:

Heat the oil in a large pot or Dutch oven over medium heat.
Add the onions and sauté until softened and lightly browned, about 5 minutes.
Add the garlic and ginger and sauté for another minute.
Add the curry powder and cook for an additional minute, stirring constantly.
Add the chicken to the pot and stir to coat with the curry mixture.
Pour in the coconut milk and chicken broth, and stir to combine.
Add sugar and season with salt and pepper to taste.
Bring the curry to a simmer and reduce the heat to low. Cover the pot and simmer for 15-20 minutes, or until the chicken is cooked through.
Taste and adjust seasoning as needed.
Garnish with cilantro (if using) and serve over rice.
Enjoy your homemade Chicken Curry!

Ingredients:

Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup coconut milk

Fruit Topping:

• 1/2 cup diced pineapple
• 1/2 cup diced papaya
• 1/2 cup diced mango
• 1/4 cup diced kiwi
• 1/4 cup diced strawberry
• 1/4 cup diced passion fruit
• 2 tablespoons honey

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the coconut milk, and mix until well combined.
5. Pour the batter into the prepared cake pan and smooth out the top.
6. In a separate mixing bowl, toss together the diced pineapple, papaya, mango, kiwi, strawberry, and passion fruit. Spoon the fruit mixture over the top of the cake, spreading it out evenly.
7. Drizzle the honey over the fruit.
8. Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely.
10. Serve the cake topped with whipped cream, or ice cream if desired.

Enjoy your tropical fresh fruit cake!

Note:

• Feel free to use any tropical fruit that you prefer or have on hand, such as banana, guava, lychee, or coconut.
• You can also use canned tropical fruit in juice if fresh fruits are not available.
• The honey can be replaced with other natural sweetener such as agave or maple syrup.

Ingredients:

• 1 medium eggplant, cut into 1/2 inch slices
• 1/2 cup all-purpose flour
• 1/2 cup breadcrumbs
• 2 eggs, beaten
• 1/4 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• salt and pepper, to taste
• olive oil, for frying

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the eggplant slices on a baking sheet and season with salt and pepper. Bake for 20 minutes, or until they are tender and starting to brown.
3. In a shallow dish, mix together the flour and breadcrumbs. In a separate shallow dish, beat the eggs.
4. Dip each eggplant slice into the flour mixture, then the egg mixture, and then back into the flour mixture.
5. Heat a large skillet over medium heat and add enough olive oil to cover the bottom of the pan. Once the oil is hot, add the coated eggplant slices and cook for 2-3 minutes on each side, or until they are golden brown.
6. Remove the fritters from the pan and drain on a paper towel-lined plate. Repeat with remaining eggplant slices.
7. Serve the fritters hot, garnished with grated Parmesan cheese and a sprinkle of garlic powder. Enjoy!

Rum and raisin ice cream is a classic dessert that is easy to make at home. Here is a recipe that yields about 1 quart of ice cream:

Ingredients:

• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• Pinch of salt
• 6 egg yolks
• 1 cup raisins
• 1/2 cup dark rum

Instructions:

1. In a medium saucepan, combine the cream, milk, sugar, and salt. Cook over medium heat, stirring occasionally, until the mixture begins to steam.
2. In a separate bowl, whisk the egg yolks until they are smooth. Slowly pour in about 1/2 cup of the hot cream mixture, whisking constantly, to temper the eggs.
3. Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
4. Remove the saucepan from the heat and stir in the raisins and rum. Allow the mixture to cool to room temperature.
5. Once the mixture is cooled, transfer it to an ice cream maker and churn according to the manufacturer’s instructions.
6. Once the ice cream is churned, transfer it to a lidded container and freeze until it is firm, about 2-4 hours.
7. Serve the rum and raisin ice cream in bowls or cones, and enjoy!