Dining & Catering Services
Eastern Washington University
DIVERSITY & INCLUSION WEEK - TOGETHER AS ONE
TABLE OF CONTENTS BRAZIL EMPADINHAS FEIJOADA ACARAJE MOQUECA
ETHIOPIA DORO WAT (CHICKEN STEW) INJERA (FLATBREAD) SWEET POTATO & CHICKPEA WOT TIKIL GOMEN (CABBAGE & POTATOES) AZIFA
NATIVE AMERICA THREE SISTER SOUP WILD RICE SALAD WITH CRANBERRIES & MINT CORN PUDDING PEMMICAN
RUSSIA PELMENI (MEAT DUMPLINGS) BLINI (RUSSIAN PANCAKES) SHCHI (CABBAGE SOUP) KASHA WITH MUSHROOM
BRAZIL EMPADINHAS FEIJOADA ACARAJE MOQUECA
EMPADINHAS (Contains: Wheat, Dairy & Eggs)
INGREDIENTS:
DIRECTIONS:
FOR THE FILLING:
To prepare the filling, saute oil, onion, tomato and olives
• 2 tablespoons Olive Oil
for 5 minutes. Add the shredded chicken, mushrooms,
• 1 small onion, diced
salt, pepper, and parsley. Let the mixture cook for
• 1 tomato, diced
another 10 minutes.
• ½ cup green olives, diced • 2 cups chicken breast, cooked and shredded • 1 cup cooked mushrooms, diced
Dissolve the flour in the cream and mix it into the pot, stirring until thickened. Remove from heat and set aside.
• 2 tablespoons diced flat leaf parsley
To prepare the shells, preheat the oven to 400 degrees.
• 1 teaspoon all-purpose flour
Mix dough ingredients until smooth. Press a thin layer of
• 1 cup heavy cream
dough into mini pie pans to form cups.
• Salt and pepper, to taste Put the filling inside just short of the rim and cover with
FOR THE SHELLS:
the remaining dough. Use a pastry brush to apply the
• 8 cups all-purpose flour
egg yolks and bake for 30 minutes.
• 18 ounces margarine • 4 eggs • 2 egg yolks, for brushing tops • salt to taste
Remove and cool for at least 10 minutes before removing from the pans.
FEIJOADA (Contains: Pork)
INGREDIENTS:
DIRECTIONS:
• 1 lb. Dry Black Beans
Soak dry black beans overnight. Drain and rinse the beans.
• 4 oz. Smoked Bacon
Place beans in a large kettle, add 2-3 quarts of cold water. Bring to a boil.
• 8 oz. Link Sweet Italian
Reduce heat to simmering. Cut dried beef into very small pieces.
Sausage
Add to simmering beans. Add bay leaves. Simmer beans for 2 hours.
• 8 oz. Link Linguica Sausage • 8 oz. Smoked Pork Loin
Cut pork loin into large pieces. Slice bacon into large pieces. Cut linguica sausage
• 4 oz. Dried Beef – Jerky
into small pieces. In a dry sauté pan, cook bacon pieces. Do not cook to crisp. Add
• 2 Bay Leaves
linguica sausage pieces. Add whole Italian sausage links.
• 1 Onion – diced
As bacon and linguica sausage finishes cooking, remove from sauté pan and contin-
• 5 Cloves Garlic – chopped
ue to cook Italian sausage. Once the Italian Sausage links are browned removed from
• 1 tsp. Black Pepper
the sauté pan. They do not have to be cooked through. Cut the browned Italian
• 1 tsp. Cayenne Pepper
sausage links into pieces. Reserve the sausage grease in the pan.
• 1 tsp. Ground Cumin • 1 tsp. Ground Coriander
Add the onion and garlic to the sauté pan. Cook on medium heat until translucent
• ¼ cup Italian Parsley
and soft. Continue cooking to deglaze the pan. Add seasonings and cook for 2
– finely chopped
minutes. Add parsley and cook for another 2 minutes. Add onion mixture to the simmering beans. Gently stir. Add browned meats to the simmering beans. Gently stir. Add enough water to cover the meat. Bring back to a simmer. Cook for another hour until beans are very tender. Stir occasionally. To thicken the stew, smash some beans against the bottom of the kettle. Sauce should be slightly thick. Taste and adjust the seasonings.
NOTE: This recipe can be difficult to understand. Please see link for clarification: youtube.com/watch?v=qMY3witzpJs
ACARAJE (Contains: Wheat)
INGREDIENTS:
DIRECTIONS:
• 1 pound black-eyed peas
In a large bowl, cover peas with about 2 quarts of water and let soak overnight or up to
• 1 pound white onions (3
24 hours. While still soaking, rub the beans between the palms of your hands to free
medium onions), roughly chopped • Salt • 1 ½ cups red palm oil • 1 ½ cups vegetable oil • 1 small onion, skin-on, whole
the outer skins, which should float to the surface. Scoop off the skins and discard. Drain. Re-fill bowl with water so more skins float to surface (do that as many times as necessary to remove as many skins as possible). Rubbing handfuls of beans vigorously between the hands assists in this process. After several changes of water, drain, and
BLACK-EYED PEA FRITTER SAUCE
individually remove any skins that are left. This process will take a long time, and there
- MOLHO DE ACARAJE
is no way around it.
INGREDIENTS:
In a food processor, process the peas and the onion. If it does not fit all at once in the
• 3/4 cup roughly chopped onion
food processor, do it in batches, transferring it to a large clean mixing bowl. Once all
• 1 teaspoon peeled fresh ginger
peas and onions have been processed, season with salt. Beat the batter for a few
• 1/2 teaspoon crushed red pepper flakes
minutes with a wooden spoon, until it is light and fluffy.
• 2 tablespoons olive oil • Salt
In a large pan, heat red palm oil and vegetable oil. Place the whole onion in the pan. With a large wooden spoon, form balls of batter and gently drop into the hot oil. Fry
DIRECTIONS:
small batches of batter for about 6 minutes (or 3 to 4 minutes on each side). The cakes
Blend onion, ginger and red pepper.
are done once they turn bright orange and crispy on the outside. Remove from oil, and
Heat the oil in a skillet and saute the
transfer to a plate covered with paper towel, allowing cooling for a couple of minutes.
mixture for about 5 minutes. Season with salt, to taste. Transfer to a bowl
Carefully carve a slit on the cake, across the longest side, and fill with Vatapá, hot
and serve with fritters.
pepper sauce, finely chopped tomatoes or cilantro (or a mixture of everything). Serve immediately.
MOQUECA (Contains: Shellfish)
INGREDIENTS:
DIRECTIONS:
FOR THE FISH:
FOR THE FISH:
• 1 1/2 pounds salt water fish, cut into
Combine the fish, shrimp, lime juice, garlic, ginger and palm oil in a large
large chunks
bowl. Toss everything together to combine and let the fish marinate for
• 8 ounces shrimp, peeled and de-veined
20-30 minutes.
• 1 lime, juiced
After marinating, drain the fish and shrimp of any excess liquid.
• 4 cloves garlic, minced • 1 inch ginger, minced • 1 tablespoon palm oil, melted FOR THE STEW: • 2 tablespoons palm oil
FOR THE STEW: In a large heavy dutch oven, melt the palm oil over medium high heat. Add the garlic, red pepper flakes, onions and bell peppers and sauté for 4-5 minutes until fragrant and the onions are softened. Add the chopped tomatoes and stir to combine. Season with salt and pepper.
• 3 cloves garlic, minced
Reduce the heat to medium and nestle the marinated fish and shrimp in
• 2 teaspoons red pepper flakes
the bottom of the dutch oven. Season the fish with salt and pepper and
• 1 onion, finely sliced
then add the fish stock and coconut milk to the pan. It should just about
• 1 cups bell peppers, finely sliced
cover the fish and shrimp.
• 1 cup chopped tomatoes • 1 cup fish stock (vegetable stock works too)
Bring the stew to a simmer, cover, and cook for about 10 minutes until the shrimp is cooked and the fish easily flakes apart. Taste and season with the
• 1 cup coconut milk
juice of 1 lime, more if you'd like, and add the cilantro, basil and more salt if
• 1 lime
desired. Serve the stew over the jasmine rice.
• 1/4 cup fresh cilantro • 1/4 cup fresh basil • Kosher salt and freshly cracked black pepper
NOTES: If you can't Palm Oil, or don't want to order it, you can easily use vegetable oil and add in a teaspoon or two of paprika to give the dish it's red color.
ETHIOPIA DORO WOT (CHICKEN STEW) YET’EF INJERA (FLATBREAD) SWEET POTATO & CHICKPEA WOT TIKIL GOMEN (CABBAGE & POTATOES) AZIFA
DORO WOT (CHICKEN STEW) (Contains: Dairy & Eggs)
INGREDIENTS:
DIRECTIONS:
• Chicken legs & thighs –2 pounds
After your chicken is well cleaned, mix it together with lemon juice and salt
• 1 Lemon, juice only
and marinate for 35 minutes.
• Salt • Onions, chopped—6 (at least) • Olive Oil – 300 - 500ml • Garlic 5 cloves • ginger 3 Tbs.
In a large pot over medium heat add your finely chopped onions (this dish has a lot of onion so do not be surprised by the amount in the pan). Cover and sweat these onions down for 30 minutes, stirring often to avoid sticking or burning.
• Niter kibbeh 4 tablespoons
Pour olive oil in, cover and cook for another 5 minutes, stirring often. Cook
• paprika pinch
until reduced. Add garlic and ginger. Cover and cook another 20 minutes,
• Berbere 6-7 tablespoons
stirring often.
• Water • Mekelesha to taste
Add berbere. Stir and mix well. Cover and cook on low heat for about 1
• 4 hardboiled eggs - scored
hour, stirring often. Add kibbeh. Mix well. Cover, cook for 30 minutes, stirring often. Add water as needed. Cover and cook 15 minutes, stirring often. Add chicken, cover and cook 30-40 minutes, stirring often. Add water as needed. Salt as needed. Cover and cook, stirring often, until desired consistency. Add kibbeh as needed. Season with mekelesha. Add whole, hard boiled eggs and continue to cook for 15 minutes.
YET’EF INJERA INGREDIENTS:
DIRECTIONS:
• 1 ½ lbs. t’ef flour
Clean t’ef thoroughly by removing all foreign materials. Grind into a fine
• 6 cups water
powder. Sift into a deep mixing bowl. Adding water gradually and rubbing
• 2 pkt. Yeast
with the fingers to avoid lumps, make the flour into a dough. In a large pot dissolve yeast in warm water. And add the flour mixture and mix. Leave covered for 2-3 days until the fermentation begins and water rises to the top. Carefully discard the water. Boil 2 cups of water. Take 1 cup of the mixture, put in the boiling water. Place on a warm stove a stir continuously until it becomes thick. Cool and pour back into the original pot. Add more water, cover and let stand until the mixture rises. Preheat grill to 400°. Take ¾ cup of the mixture and pour onto the grill slowly, start at the edge, going clockwise, in circles and coming to the center. Cover for 2-4 minutes. When ready, the rim on the injera will rise from the pan. Remove immediately and place on a clean cloth to cool. Injera can be covered and stored refrigerated for 2-3 days. Yet’ef injera is a soft, spongy sour bread made from rye like grain called t’ef which is grown in Ethiopia. A staple food, it is served with all kinds of dishes on any occasion and eaten with the fingers, and usually served cold.
SWEET POTATO & CHICKPEA WOT (Contains: Dairy from Niter Kibbeh)
INGREDIENTS:
DIRECTIONS:
• Cooked Chickpeas – 400g
In a hot dry pan add the finely chopped red
• Red Onions – 2 medium
onions. Cover and cook for 3 minutes.
(chopped well) • Sweet Potato – 500g (peeled
and cubed) • Olive Oil – ½ cup
Add olive oil and stir. Cook for another 3 minutes. Add berbere and stir well. Cook for 5-10 minutes, stirring often. Add water as needed.
• Berbere – 2 Tbs. • Niter Kibbeh – 1 Tbs.
Add sweet potatoes. Stir well. Cook for 5
• Salt
minutes.
• Chopped Garlic – 3 cloves • Water
Add chickpeas and garlic. Salt to taste. Add water as needed. Stir well. Cover and cook for 5 minutes. Add kibbeh. Stir well. Cover and cook until potatoes are tender. Salt to taste.
TIKIL GOMEN (CABBAGE & POTATOES)
INGREDIENTS:
DIRECTIONS:
• 3 potatoes
Cut cabbage into long strips. Wash well. Cut potatoes into
• 1 Cabbage
large pieces. Salt and pepper the potato pieces.
• 1 Onion - slivered • 1 Jalapeno Pepper - seeded • 1 tsp. Garlic
Heat oil. Fry potatoes pieces until crisp. Drain the oil from the potatoes. Set aside.
• 1 tsp. Ginger
In a sauce pan, over medium heat, sweat the onion with a
• 1 tsp. Turmeric
cup of water. Add garlic and ginger. Add olive oil. Sauté
• Salt
well. Add cabbage. Mix well.
• Pepper
Reduce heat and cover. Cook for 10-15 minutes. Salt to taste. Add turmeric. Add hot water as needed. Add fried potatoes. Mix gently. Cover. Cook for 5 minutes. Add whole seeded jalapeno pepper. Cover and cook until potatoes are tender.
AZIFA
GREEN LENTIL SALAD
INGREDIENTS:
DIRECTIONS:
• 1 cup of yellow lentils (soak them over
Cook your pre soaked lentil in a pan with
night, you can used canned but it is just
water until tender.
not the same) • 1 big lemon and its juice
Once done drain and give them a little
• Olive oil
mash (not too much)
• 2 tomatoes finely chopped • 1 green chilli chopped • 1 medium red onion finely chopped • Salt and pepper to taste • Mustard to taste
Add the remaining ingredients and mix well. Adjust seasonings to taste. Chill before serving.
NATIVE AMERICA THREE SISTER SOUP WILD RICE SALAD WITH CRANBERRIES & MINT NATIVE AMERICAN PUDDING PEMMICAN
THREE SISTER SOUP INGREDIENTS:
DIRECTIONS:
• 6 cups of liquid. (water, homemade
Simmer all the veggies for about an
chicken broth, or vegetable broth)
hour and a half. (The simmering for
• 2 cups of fresh corn off the cob
that amount of time blends the flavor
• 1 cup of fresh green/yellow beans
to an incredible flavor).
• 1 cup of fresh peas • 1 cup of light yellow pinto beans • 1 ½ cups of butternut/buttercup
squash (or pumpkin) • 2 bay leafs • Salt and pepper to taste • Add seasonings to taste
The blend of spices/herbs is your taste. I like a southwestern blend….chilies, cumin, etc. Or a nice mild flavor blend of parsley, basil, savory, oregano
WILD RICE SALAD (WITH CRANBERRIES AND MINT)
INGREDIENTS:
DIRECTIONS:
• ½ cup olive oil
Whisk together oil, orange juice,
• ¼ cup orange juice
orange zest, maple syrup, and
• 2 Tbs. grated orange zest
mustard in large bowl. Add rice,
• 2 Tbs. pure maple syrup
pumpkin seeds, cranberries, mint,
• 1 Tbs. plus 1 tsp. Dijon mustard
and green onions, and toss to coat.
• 2 10.5-oz. pkgs. fully cooked wild rice
Season with salt and pepper.
• ½ cup pumpkin seeds (4 oz.) • ½ cup dried cranberries (2 oz.) • ½ cup fresh mint, finely chopped • 2 green onions, white and green
parts thinly sliced (¼ cup)
NATIVE AMERICAN PUDDING (Contains: Dairy)
INGREDIENTS:
DIRECTIONS:
• 4 cups milk
Heat oven to 300 degrees F. Butter a 2-quart
• 1 cup maple syrup
casserole.
• 1/4 cup butter • 2/3 cup cornmeal • 1/2 teaspoon dried ginger • 1/4 teaspoon ground nutmeg • 1 1/2 cups raisins or dried currants
In a saucepan, combine 3 cups of the milk and all the maple syrup over medium heat. Heat until just boiling and add butter. In a separate bowl, combine cornmeal, ginger and nutmeg. Gradually stir cornmeal mixture into hot milk. Reduce heat to low and cook until thickened, about 10 minutes. Fold in raisins or currants. Spoon mixture into the casserole. Pour remaining milk over pudding; do not stir. Bake pudding 2 1/2 hours or until all of the milk has been absorbed and top is golden brown. Serve warm, topped with ice cream, if desired.
PEMMICAN DIRECTIONS:
whatever. No blender handy? Chop with a knife, then pound the foodstuff to a pulp with a rock.
TRADITIONAL STYLE: Cook chunks of fat over low heat until all moisture is removed and oil is rendered. Strain well, allow to cool until hardened. Reheat and strain again, to make the
This stores a lot longer than the traditional version with fat. But then, during really high caloric demanding situations such as hiking, working, or coping with
fat firmer, and to improve its keeping qualities.
a disaster, you’d be wishing for that little extra fat,
Pulverize dried meat (jerky) to a powder. Add equal
pemmican.
parts of ground dried berries and chopped nuts. Add just enough hot melted fat into the mixture to lightly coat all the ingredients. Immediately stir the mixture, working quickly to allow the melted fat to soak into the
because it supplies a majority of the calories in
Another delicious alternative to animal fat is peanut butter, which provides more sustenance than the fat-free version.
powdered ingredients before cooling. If it cools too quickly, gently warm the mixture in the microwave or over a low flame. While still warm, shape the pemmican into balls, bars or small patties.
RECIPE BASED ON THE TWO STYLES JOINED TOGETHER: • 1 gallon Minced Jerky • ½ gallon Chopped sunflower seeds
Lacking traditional containers such as animal intestines or skin parfleche bags to store them in, wrap the pemmican pieces in wax paper. Store in glass jars or plastic bags.
• ½ Gallon Raisin/craisin Puree • 1 cup Beef fat DIRECTIONS:
FAT-FREE PEMMICAN: In a blender, whiz together equal parts of pulver-
Mix together and shape to desired size
ized-to-a-powder jerky, ground dried berries, and chopped nuts of your choice. Add enough raisins so that the smashed up raisins hold everything together nicely. Then you can form marble-sized balls or
Yields: approximately 150- 1oz portions.
RUSSIA BLINI (RUSSIAN CREPES) KASHA WITH MURSHROOMS SHCHI (CABBAGE SOUP) PELMENI
BLINI (Contains: Gluten & Dairy)
INGREDIENTS:
DIRECTIONS:
• Flour- 2 cups
In a mixing bowl mix eggs, flour, 1 cup of buttermilk, baking soda, sugar
• Buttermilk-3 1/2 cups
and salt with a whisk. When the mixture is smooth and has no lumps add
• Water-1/2 cup
remaining buttermilk and water. The consistency should be the same as
• Eggs-2 large
of heavy cream. Let stand for 20 minutes. You should see small bubbles
• Baking soda-1/2 tsp.
on the surface of your batter. Preheat your non-stick frying pan on
• Sugar-1 tbsp.
medium heat and grease it with an odorless oil. With a ladle or a measur-
• Salt- 1 tsp.
ing cup pour 1/2 cup of batter in the pan and tilt the pan slightly so batter runs to the edges forming a thin and round crepe. Cook it until batter
CHICKEN AND MUSHROOM FILLING FOR BLINI
looks dry, then flip with a spatula and cook for 2-3 more minutes. Remove
INGREDIENTS:
to a platter. Repeat with the next crepe and continue cooking until the
• Cooked Chicken- 450 gr/ 1 lbs
batter is used. Stack the blini on top of each other.
• Mushrooms-300 gr • Onion-2 medium
CHICKEN & MUSHROOM FILLING DIRECTIONS:
• Flat Leaf Parsley- 10 springs
Melt the butter in the skillet, add the onions and saute over medium heat
• Garlic- 1 clove
for 5 minutes, add chopped mushrooms, garlic and parsley and saute
• Salt and Pepper to taste
until mushrooms are cooked for another 8 minutes. Add cooked chicken,
• Chicken stock-1/2 cup
chicken stock and season with salt and pepper and cook for 10 minutes.
• Butter- 1 tbsp.
Your filling should be juicy but not too runny. Once your filling is done, the blini are ready to be rolled. Use 1/2 cup of the chicken and mushroom mixture per crepe and roll in the same manner you would a burrito. Brown them on both sides in a skillet with a little bit of butter or warm them up in the oven at 350 F/180C for 10 minutes. You can have them made and stored in the refrigerator well in advance and warm them up right before serving.
KASHA WITH MUSHROOMS (Contains: Dairy)
INGREDIENTS:
DIRECTIONS:
• 200ml buckwheat
Wash buckwheat, put it a thick-bottomed or iron-castle pan,
• 400ml water
fry on a low heat without any oil for 2-3 minutes. Add water
• 1 tsp butter
and good pinch of salt. Bring it to boil on a medium heat, then
• 1 Tbsp. sunflower or other
reduce the heat to low, add a teaspoon butter and simmer for
vegetable oil
17-20 minutes or until all water will be absorbed. Don’t stir
• 1 large onion, chopped
buckwheat during the cooking. When it’s ready, take the pan
• 200g mixed mushrooms (or
off the heat, cover with lid and few kitchen towels, let it rest
400g frozen), chopped • 25-30g butter • Salt, pepper to taste • Fresh chopped parsley, optional
for 5-10 minutes. Meanwhile, heat the oil in a frying pan, add onion and fry for few minutes. Stir in mushrooms, season to taste and fry on a medium-high heat until mushrooms are ready. Stir the mushroom mixture and butter into buckwheat. Sprinkle with parsley, if desired. Serve warm as a main dish or side dish to chicken, stewed meat or sausages. Enjoy!
SHCHI (Contains: Gluten & Dairy)
INGREDIENTS:
DIRECTIONS:
• For the Stock
Remove the brisket from the pot and set it aside to cool. Strain
• Beef bones -- 3 pounds
the stock through a fine sieve and discard the bones and vegeta-
• Beef brisket -- 2 pounds
bles. When the brisket is cool enough to handle, cut it into
• Onions, chopped -- 2
bite-sized chunks. Set the brisket and stock aside.
• Carrot, chopped -- 1 • Celery -- 2 stalks • Parsley -- 2 or 3 sprigs • Salt -- 1 tablespoon • Peppercorns -- 8 to 10
Clean the pot and return it to the stovetop. Heat the oil over medium-high flame. Add the onions and saute for 3 or 4 minutes, or until they are wilted. Add the shredded cabbage and saute for another 4 or 5 minutes until it is also cooked down and wilted.
• Bay leaf -- 2 or 3
Add the reserved brisket and stock back to the pot and bring to a
• Water -- 4 quarts
boil. Reduce heat to medium-low, cover and simmer for about 20 minutes. Add the potatoes, tomatoes, salt and pepper and
FOR THE SOUP:
simmer for another 20 minutes.
• Butter or oil -- 3 tablespoons • Onions, thinly sliced -- 2
Adjust seasoning to taste and serve in bowls, accompanied by
• Cabbage, quartered, cored and
slices of hearty rye bread. Garnish with a large dollop of sour
shredded -- 1 large head
cream and some chopped fresh dill.
• Potatoes, peeled and diced -- 1 pound • Tomatoes, peeled, seeded and chopped -- 2 cups • Salt and pepper -- to taste
PELMENI (Contains: Gluten, Dairy & Pork)
INGREDIENTS:
DIRECTIONS:
DOUGH:
Puree onion and garlic. Add to ground meats. Add salt
• 4 c flour
and pepper. Mix ingredient together using your hands.
• 1 1/3 cup warm water • 2 eggs - whipped • 1 tsp salt (amount may vary to taste) FILLING: • 1/2 lb. ground beef • 1/2 lb. ground pork • 1 onion • 5 cloves garlic
Combine eggs and water. Whip until smooth. Season with salt. Add flour ½ cup at a time. Mix. Continue adding flour ½ cup at a time until a soft dough forms. On a floured board, knead the dough for a few minutes. Wrap the dough in plastic wrap and let rest for about 30 minutes. Divide dough in half. Roll dough out until very thin.
• 2 tsp salt
Cut dough into 2” circles. Place 1 tsp. of meat mixture
• 2 tsp pepper
onto dough. Flour your hands. Fold dough in half and
DRESSING: • 3 tbs. white wine vinegar • ½ cup sour cream
pinch together the seams. Bring the corners of the crescent together and pinch. Gently pinch the seams again and fold upward.
• 2 tbs. chopped dill
Bring a large pot of salted water to a boil. Add pelmeni
• Salt & pepper
to boiling water in batches. Boil for 8-10 minutes. Remove from water. Toss warm pelmeni together with dressing. Serve immediately.