RPCV-NJ holds events each year at which RPCVs bring dishes/beverages from their country of service. Event attendees have commented about these and asked for recipes so when they are available, with accompanying photo when possible, they will be posted here.
Give thought to a food or drink that you can bring to the next event and bring your recipe to share too.
|Contribution||Country of Origin||Contributor||Event|
|Causa||Peru||Karma Choden||2019 Oktoberfest|
|Borscht Soup||Ukraine||Violet Esiplila||2019 Picnic|
|Groundnut Soup||Sierra Leone||Christie Musa||2019 Picnic|
|Ceviche||Peru||Ray Kelsey||2019 Holiday Party|
|Thai Chicken||Thailand||Elisa Gillette||2019 Holiday Party|
|Thai Grapefruit Salad||Thailand||Elisa Gillette||2019 Holiday Party|
Peruvian dish – CAUSA
4.4lbs – yellow potatoes
3 tablespoons of yellow chillies paste
Juice of 3 limes
Salt & pepper according to taste
3 tins of chicken
1 cup of diced onions
3 Tablespoons of mayonnaise
Juice of 1 lime
2 cups of cooked and diced carrots
1 cup of cooked peas
Salt and pepper
2 avocados, peeled and sliced
2 boiled eggs, quartered
Boil the potatoes for about 20 minutes until well cooked. Skin and mash the potatoes. Add the paste of yellow chillies, oil, lime juice, salt and pepper. Mix well and divide the potatoes in two parts.
Spread of the potato mixture on the bottom of a 13x9 inch pan. Then spread the chicken stuffing evenly covering the potatoes. Arrange the sliced avocados over the chicken. Then cover the avocados with the second half of the mashed potatoes.
Decorate the Causa with the eggs, olives and parsley.
Contributed by Karma Choden at 2019 Octoberfest, Liberty State Park
NOTE: this dish got consumed so fast there wasn’t time to take a photo
Thai Chicken & Thai Grapefruit Salad
Both recipes were adapted from online sources. I have pasted the addresses below. But I did cook a lot in Thailand and went briefly to an outreach cooking class.
I used chicken thighs instead of whole chickens and cooked in the oven and broiler. I cut the thighs in rough halves. The salad was simplified because I ran out of time. As the two recipes shared many of the same ingredients I cooked bagged slaw in the cooking juices and added store bought grapefruit ready to serve. The garnishes were cashews (more typical would be peanuts), limes and coriander. I would also be happy to fix again for a future event or some other Thai dishes that would appeal to many tastes.