3 more delicious foods from around the world that you can cook at home

Alright, welcome back to our ongoing series, quarantine cooking, where we attempt to brighten your day with 3 tasty, easy to cook recipes from all over the world, accompanied by fitting images and a potentially unhealthy amount of bad puns.

Lockdown measures are still in place, many of our travel plans have been cancelled, but that does not mean that we can´t enjoy food from all over the world! Well, I mean, technically it kinda does, because we can´t go there. But, you know, we can still enjoy food that was cooked following recipes from all over the world! Hooray for the contingency plan.

With that out of the way, lets get to it. Todays recipes are from Russia, Thailand and French Guiana.

Борщ(Borscht); Russian cabbage stew

Ah yes, Borscht, an eastern European classic, and definitely worth a look! Can be served as a side dish, lunch, dinner, with meat, fish…the possibilities are near endless! I will tell you how to do the “base version”, and you can modify it to your liking afterwards. Deal? Deal!

A bowl of Borscht with sour cream
A bow of Borscht with sour cream

You will need the following ingredients:

  • 1 ½ cups (200g) of thinly sliced potatoes
  • 1 cup (130g) thinly sliced beets
  • 4 cups (950ml) of water/vegetable broth 950ml
  • 2 tablespoons (30g) of butter
  • 1 ½ cups (200g) of chopped up onions
  • 2 teaspoons (9.5g) of salt
  • 1 celery stalk, chopped
  • 1 large carrot, sliced
  • 3 cups (385g) of coarsely chopped red cabbage
  • A pinch of black pepper, or more if you´d like
  • ¼ teaspoon of fresh dill weed
  • 1 tablespoon (15ml) of cider vinegar  
  • 1 tablespoon (15ml) of honey
  • 1 cup (250ml/grams) of tomato puree
  • Sour cream for the topping
  • Chopped tomatoes for the garnish
  • 1 teaspoon of caraway seed if you want it


Step 1: Place the sliced potatoes and beets in a pot or pan. Set your cooking plate to high heat, pour over the water/vegetable broth and boil it until the beets and potatoes are tender. Remove the vegetables but keep the leftover liquid around.

Step 2: Melt the butter in a large pan at medium heat, and chuck in the onions. Salt them (add caraway seeds now if you have em) and then cook them until they become soft and kind of translucent. Then add the celery, carrots and cabbage. Pour in the leftover broth from step 1 and cook it in the pan for 10 minutes, ideally with a lid on it.

Step 3: After the 10 minutes are up, throw in the potatoes and the beets, season it with dill weed and black pepper. Then add the other ingredients, the cider vinegar, honey and the tomato puree. Put a lid on it and let it simmer on medium heat for at least 30 minutes.

Step 4: Serve it topped with sour cream and chopped fresh tomatoes if you like those.

And there you have it, delicious Borscht at home!

Thai: Curried coconut chicken

This delicious dish is made from chicken simmered in coconut milk and tomatoes, ideally combined with vegetables and rice.

To make this dish, you need:

  • 1 kg of chicken breast, boneless, cut into bite sized chunks
  • 1 teaspoon of salt and pepper each
  • 1 ½ tablespoons (22ml) of vegetable oil
  • 2 tablespoons of curry powder
  • Half an onion, in thin slices
  • 2 crushed cloves of garlic
  • 415ml of coconut milk
  • A 410gram can of stewed, sliced tomatoes
  • 230 ml tomato sauce
  • 3 tablespoons of sugar


Step 1: Season the chicken pieces with salt and pepper

Step 2: Heat the oil and curry powder in a large pan or skillet on medium heat for 2 minutes. Put in the onions and garlic and cook it for 1 minute. Then add the chicken, stirring it to coat it in the curry-oil mixture. Cook the chicken pieces on medium heat for around 10 minutes.

Step 3: Add the rest of the ingredients to the pan, that being the coconut milk, the tomato sauce, diced tomatoes and the sugar. Put a lid on it and let it simmer -with occasional stirring- for about 30 minutes.

And voilá, done! Ideally cook some rice as well, and maybe pan-fry some veggies for a healthy, tasty and relatively quick meal.

French Guiana: Baked bananas

French Guiana, for those of you wondering, is an overseas department of France on the northern Atlantic coast of south America. This recipe is inspired by the region, though not exclusive to it, and very very easy.

Fried bananas as a standin picture for the baked bananas
Baked bananas look almost like this

The needed ingredients (per serving) are:

  • 1 banana, medium ripe
  • 2 teaspoons of honey
  • A pinch of cinnamon


Step 1: Preheat your oven to 200 degrees

Step 2: Cut the banana in half along its length and peel it

Step 3: Arrange the banana in an oven-safe dish

Step 4: Slather the banana with honey and sprinkle it with cinnamon

Step 5: Cover it with a lid or aluminium foil and bake it for 10 to 15 minutes.

Hint: The longer you bake it, the softer it will be

For bigger servings, simply increase the ingredient amounts as needed.

And there you have it, a quick, delicious and healthy dessert to brighten up your day. I hope you like it!

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