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Homemade Ginger Juice

This spicy but sweet drink is the perfect way to experience the tastes of West Africa from home. This 6 ingredient drink made with steeped ginger is great for a refreshing drink or a remedy for when you’re sick.

Two glasses of ginger drink surrounded by cinnamon, limes, ginger root and more.

Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!

Recipe Origins

While it’s fun making main courses, desserts, and appetizers from around the world, I also LOVE making global drink recipes. It’s so fun to make drink recipes from around the world because they give an easy and insightful view into the tastes of each country.

This Ginger Drink is a slightly spicy drink made by steeping ginger in water alongside spices and citrus juices. I made this recipe to celebrate the country of Guinea, but, in truth, it is popular across many countries in West Africa.

In this interview with two Guinean brothers that are bottling their Ginger Drink (Ginjan) to sell, they recall that ginger juice was always sold in Guinea in a plastic bag. To drink the juice, you’d have to bite off the corner of the bag and drink through the hole that you ripped out.

Try making this ginger drink at home for a unique and fun treat!

Why Make this Recipe

Overhead view of ginger juice with limes and ice

Simple: Though there are a few periods of rest in this recipe leading to a longer preparation time, the overall concept is very easy. Plus, there are only 6 ingredients (plus water)!
Great for When You’re Sick: Though I can’t talk specifically about health benefits of this drink, I can tell you that when you have a head cold, it feels great to drink. To revitalize your nose and throat, have some of this Ginger Drink.
“Travel” to Guinea: This recipe is a great way to experience the tastes of Guinea from your own home!

What Do I Need to Make this Recipe?

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Ginger Root: You can use a spoon to peel the ginger root. Then grate it on a fine cheese grater or zester.
Lime Juice: Use fresh limes.
Orange Juice: Use fresh navel oranges.

How to Make this Recipe

Step 1: Steep the Ginger

In a large bowl, add the fresh ginger root and the boiling water.

Add the sugar, cloves, and cinnamon sticks. Use a spoon to mix the combination together. Put a lid on the bowl and set aside on the countertop for an hour.

water mixed with ginger and spices in a large bowl

When the hour is over, strain the liquid through a fine mesh strainer. Press the remaining ginger root with your hands to squeeze out any extra liquid. Discard the solids, but keep the liquid.

strained ginger drink with solids in a strainer and liquid in a large bowl

Step 2: Add the Citrus

Add the lime juice, orange juice, and water into the bowl. Put the lid back on the bowl and allow it to sit for another hour.

Step 3: Strain

After an hour, strain the liquid again, trying not to pour out any of the sediment at the bottom of the bowl.

Store in the fridge in a gallon jug or a large jar. Serve when ready… enjoy!

Expert Tips

Some recipes call for Pineapple juice or pineapple essence. While this recipe doesn’t call for pineapple, it does sound delicious. Feel free to add it!
Add a fresh squeeze of lime juice into each individual cup for some extra flavor.
Some recipes for this Ginger Drink from Guinea also call for anise, lemon, or vanilla. Every recipe is different, depending on who makes it, so feel free to add whatever sounds good to you.

Recipe FAQs

Two glasses of ginger drink in front of a blue background

How Should This Ginger Drink Be Served?

While many articles call for serving this Ginger Drink chilled, you can also serve it warm. I specifically enjoy it with ice!

I diluted my recipe with 4 cups of water, but you can also use a blend of normal water and sparkling water for some extra kick.

What Is Ginger Juice Good For?

Please keep in mind that I am not a doctor or a health blogger, so I am not an expert on the health benefits of this drink.

However, research shows that ginger juice can improve digestion, relieve pain, assist with high blood pressure, and more.

How Else Can I Process the Ginger?

If you don’t want to hand-grate the ginger root (I don’t blame you), then you do have other options. You can do any of the following:

– Use a food processor
– Use a blender
– Use a garlic press
– Use a mortar and pestle

Did you enjoy this Ginger Drink recipe? If so, make sure to check out these other recipes I picked out just for you:

If you make this recipe at home, leave a review/comment on this post letting us know what you thought!

And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

Instant Pot Brussels Sprouts

Make this as a Thanksgiving side or just for dinner any night. These Honey Dijon flavored Brussels Sprouts are bursting with flavor and begging to be eaten!

Bowl of Brussels sprouts with bacon and honey

Are you ready for my famous Brussels Sprouts recipe? I make this recipe every single year, and it is famous amongst my friends and family as the dish I always bring to Thanksgiving celebrations.

I know, I know. Brussels sprouts don’t seem like that fun of a side, but when cooked this way, they truly blow all of the other vegetable side dishes out of the water (okay, except for maybe this Instant Pot Creamed Corn recipe… Or Sweet Potato Casserole… Or Easy Cranberry Sauce… I just really love Thanksgiving, okay?!)

I’ve always made this recipe on the stovetop, but because I’ve been so obsessed with my Instant Pot recently, I wanted to try adapting it. It has the same amazing taste but can now be made in my favorite kitchen gadget instead!

Why Make this Recipe

Brussels sprouts with bacon and parmesan cheese

Saves Stovetop Space: Why use up another burner on the stove for dinner when you can save room by cooking in the Instant Pot?
Honey Dijon Dressing: The dressing on these Brussels Sprouts are AMAZING. It keeps me coming back for more!
2 Minute Cook Time: When I make this recipe on the stove it takes so long for my brussels sprouts to cook. The 2 minute cook time means your dish will be ready so much sooner!

What Do I Need to Make this Recipe?

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Brussels Sprouts: I always buy the bagged kind, but you can buy them on the stalk if you prefer. I try to aim for a medium size, maybe a little larger than a golf ball. Clean them well before eating!
Bacon: Thick cut is best.
Parmesan Cheese: I will always recommend high quality, freshly grated parmesan cheese if you have access to it. It takes the dish to a whole new level.

Tools

Instant Pot/Pressure Cooker w/ Trivet
Small Bowl
Whisk
Cutting Board/Knife

How to Make this Recipe

Step 1: Cook the Brussels Sprouts

Cut the stems off of the brussels sprouts, then cut each sprout in halves or quarters depending on size. Make them into bite-sized pieces.

Cleaned brussels sprouts with stems trimmed

Place the cleaned brussels sprouts on a trivet in the Instant Pot and fill the pot with water. Put the lid on the pot, and set the timer to HIGH for 2 minutes. When the timer goes off, perform a quick release.

Step 2: Make the Dressing

In the meantime, add the honey, apple cider vinegar, dijon mustard and salt to a small bowl. Mix to combine.

Step 3: Cook the Bacon

When the brussels sprouts are done, remove the brussels sprouts from the Instant Pot. Pour the water from the liner.

Return the liner to the pot, and turn the pot to saute. Add the bacon to the pot, and saute until the bacon turns crispy.

Step 4: Assemble and Serve

Brussels sprouts in the instant pot with bacon

Add the brussels sprouts to the bacon (and bacon grease) in the pot. Pour the sauce over the brussels sprouts and mix to combine.

Sprinkle parmesan cheese on the brussels sprouts. Enjoy!

Expert Tips

If you just want plain steamed brussels sprouts, you can achieve this by stopping after Step 1.
To save even more time, you can cook the bacon on the stovetop while the brussels sprouts are cooking in the pot. This would lead to more dishes, but the recipe would be done sooner.
Omit the bacon for a vegetarian option.
I prefer to cut the bacon into pieces and then saute to crisp them up. If you’d prefer, you can cook the bacon as whole (or half) pieces, and then use a knife to cut them into bacon bits after they are crispy.
You can adjust the Honey Dijon seasoning to taste. If you like a sweeter sauce, add more honey. If you want a tangier taste, add more vinegar.

Recipe FAQs

Bowl of Brussels sprouts with parmesan and a spoon

How Else Can I Season my Brussels Sprouts?

If you don’t like the Honey-Dijon dressing, you can also add a lemon, garlic, and parmesan dressing instead.

Can I Double the Recipe?

Yes! If you double the recipe, you do not need to change the cook time on the brussels sprouts.

How Long Will Leftovers Last?

Leftovers will stay good in the fridge for up to 5 days after making the Brussels Sprouts.

Can I Use Frozen Brussels Sprouts?

Yes! If you want to make this dish with frozen brussels sprouts, you can. Simply thaw the brussels sprouts according to the package instructions. You can skip the step where you steam the sprouts and instead start up the recipe at making the Honey Dijon Dressing.

Did you like this recipe for Instant Pot Brussels Sprouts? If so, make sure to check out these other recipes I picked out just for you:

Haitian Epis

This herb and spice blend is commonly used in Haiti to season anything from chicken to rice. It is made with scallions, bell peppers, cloves, garlic, and more to add a flavorful taste to any meal.

Article and further instructions coming soon.

Guinea: History, Background, Culture, and Food

Everything you need to know about Guinea including background, food culture, the history of Guinea, and popular recipes to make.

Fun Facts

Guinea is one of the rainiest places on earth and Conakry is one of the rainiest capitals on earth!
The Gambia River, the Senegal River, and the Niger River, some of the most important water sources in West Africa, all originate in Guinea!
Football (soccer) is the most popular sport in Guinea. The national football team is named Syli Nationale which means “National Elephants”

Geography

Guinea is located in West Africa. It’s bordered by Guinea-Bissau, Mali, Cote d’Ivoire, Liberia, Sierra Leone, Senegal and the Atlantic Ocean.

The capital of Guinea is Conakry, which is built on a peninsula that extends to an extinct volcano, named the Îles de Los Islands. This was the inspiration for Treasure Island by Robert Louis Stevenson.

Where Did Guinea Get Its Name?

Guinea (along with many other countries, including Equatorial Guinea) may have gotten its name from the Berber word “Aguinaw”.

This means “black”, and many speculate that the origin of the word “Guinea” is meant to translate to “Land of the Black People.”

History of Guinea

Guinea began as a land of hunters that eventually turned into farmers. Some of the earliest inhabitants of the country were the Baga people. They still exist in Guinea today but in small numbers compared to the more present Fula tribe (42% of population) and Mandinka tribe (31% of population).

The Almoravid Dynasty of Morocco (1040-1147) brought Islam to Guinea in the 11th century. To this day, 85% of the population of Guinea is Muslim.

Over the course of its history, Guinea has been part of the Mali Empire, the Sosso Kingdom, the Bamana Empire, and many more.

Eventually Guinea was adopted into French West Africa during France’s colonial period. This was not without resistance however, and Guineans fought for 15 years in the Mandingo Wars to maintain their freedom. In 1898, the army, led by Samori Ture, was defeated and Guinea became a colony.

In 1958, Guinea gained its independence once more! Ahmed Sékou Touré (the grandson of Samori Ture) was the first president of the country. But, unfortunately, his presidency proved to be more of a dictatorship. He died in 1984 of a heart attack.

In the years since, Guinea has tried to improve their country. The first free election happened in 2010 and President Alpha Condé was elected, though he ended up not being much better.

People of Guinea

About 12 million people live in Guinea, and the different groupings of people live in different regions.

The Susu people live on the coast
The Peul/Fulani people live in the middle region
The Mandinka live in the High Guinea Region
Everyone else lives in the forest region

The people of Guinea have beautiful cultures, with Griots (storytellers and musical poetry) being very popular.

French is the official language of the country, but many people speak their local tribal languages first and foremost.

Ebola Outbreak

Guinea is where the Ebola outbreak in 2014 began. This has had a large impact on the tourism in the country, which already wasn’t high. It normally ranks in the top 10 least visited countries in the world, and one of the top 2 least visited countries in Africa.

A small outbreak of Ebola occurred again in Guinea in 2021. This outbreak only lasted for about 4 months.

Exports

Guinea’s main claim to fame in the exports category is being the world’s largest source of bauxite, a rock that is used to make aluminum.

It’s estimated that Guinea holds about ¼ of the bauxite in the world. This is about 50% of their exports.

Food of Guinea

Guineans love Tapalapa Bread, a type of bread that originated in The Gambia, but is very popular in Guinea. It looks very similar to a French baguette, but some equate the taste of the inside to that of soft pretzels.

Another popular dish in Guinea is Footi, a dish that stews eggplants and tomatoes together.

Easy Tres Leches Cake

Experience the tastes of Latin America simply by making this cake at home! A sponge cake is soaked in a combination of milk, evaporated milk, and sweetened condensed milk for a treat your taste buds are going to LOVE.

2 plates of Tres Leches cake with strawberries, raspberries, and flowers

Recipe Origins

This Easy Tres Leches Cake is a sponge cake that is soaked in a combination of 3 different milks: heavy cream, evaporated milk, and sweetened condensed milk. It’s then topped with whipped cream and sometimes served with fruit on top!

And while its name is well known, Matt has affectionately taken to calling this cake our “Milkshake Cake” because the milk mixture makes it taste like a “milkshake on a plate.”

This recipe is famous amongst many countries in Latin America, including Guatemala, Costa Rica, Nicaragua, and even Mexico!

As is tough with many recipes that are loved around the world (especially this Homemade Pistachio Baklava Recipe), it’s hard to know exactly where Tres Leches Cake came from and how it evolved to where it is today.

Most think that the concept for a soaked cake originated in England during the middle ages as a way to enjoy cake that had gone stale. Examples of this are Portuguese Rum-Soaked Cakes and this Easy Tiramisu Recipe.

While an actual recipe for Tres Leches cake didn’t show up in cookbooks until the 1970s, a lot of people speculate that the recipe was created by Nestle as a way to sell more of their canned milk products. Most agree that Tres Leches originated and gained popularity in Nicaragua but has spread across Central America, South America, and the Caribbean since.

Why Make this Recipe

easy tres leches cake with a forkful of a bite taken

3 Milk Mixture: There is nothing quite so wonderful and eating your cake soaked in a sweet, delightful milk mixture. It really levels up this dessert!
“Visit” Central America: If you want to experience the beauty of other cultures but can’t get all the way to Central America, we can bring Central America to you! Bring the tastes of the region to your kitchen by making this recipe at home.
Repurpose Another Cake: If you recently had a birthday celebration but didn’t finish all of the cake, use this method to give your cake a second life! Add the 3 milk mixture to the cake and you can enjoy it for another 5-7 days.

What Do I Need to Make this Recipe?

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Milk: I recommend whole milk, but 2% will work as well. I would stay away from skim or 1% milk as the fat content isn’t as high, which will lead to a less-rich cake.
Heavy Whipping Cream: This can be found near the whipped creams in the grocery store.
Evaporated Milk: This can normally be found in the baking aisle near the canned milks.
Sweetened Condensed Milk: This can normally be found in the baking aisle near the canned milks.

How to Make this Recipe

Step 1: Make the Cake

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, combine the flour, baking powder, and salt. Use a whisk to combine. Set aside.

In two separate bowls, separate the egg whites and egg yolks. Set the whites aside.

Separated eggs with whites and yolks in different bowls

Egg Yolks

Add ¾ cup granulated sugar into the egg yolk and use an electric hand mixer to beat until pale and smooth. Add the milk and mix to combine.

Add the egg yolk mixture into the flour mixture and use a rubber spatula to fold the mixtures together. Do this gently and don’t overmix. Set aside.

Batter in a mixing bowl with a rubber spatula

Egg Whites

Use a stand mixer to electric hand mixer to beat the egg whites. When soft peaks form, add the remaining granulated sugar, a little bit at a time. Continue to beat on high until stiff peaks form.

Make the Batter

Add the whipped egg whites into the flour and egg yolk mixture and use a rubber spatula to fold them together. Do this gently so as not to deflate the egg whites.

Spray a 9×13 pan with nonstick spray. Then pour the batter into the pan. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Once baked, allow the cake to cool completely.

Step 2: Make the Whipped Cream

In a large bowl, combine the heavy whipping cream, powdered sugar, and vanilla. Beat with an electric hand mixer or in the bowl of a stand mixer until a stiff whipped cream is formed (about 5-6 minutes). Set aside.

Step 3: Assemble

In a bowl, combine the sweetened condensed milk, evaporated milk, and heavy whipping cream. Whisk until fully combined.

When the cake is cooled, use a fork to poke holes all around the cake. Then, pour the 3 milk mixture over the entire cake.

Cake with tres leches mixture poured over it

Allow the cake to sit for 3-4 minutes until the milk mixture is fully absorbed into the cake (or at least until the top has soaked in). Then spread the whipped cream on top of the cake.

Whipped cream spread on the easy tres leches cake

Keep in the fridge until ready to serve. Enjoy!

Expert Tips

small bowl with easy tres leches cake, a fork, and fruit

It is most common to use whole milk in place of the heavy whipping cream in the milk mixture. I used heavy cream because I like how it made the milk mixture thicker, but you can use either.
Some people prefer to make their Easy Tres Leches cake with white cake or pound cake instead of sponge cake. If this is what you prefer, you can use your favorite recipe and then just follow the instructions for the whipped cream and the milk mixture.
If you don’t want to make homemade whipped cream, you can also buy cool whip, though it will change the flavor slightly.
Many people like to top this Easy Tres Leches Cake with Maraschino cherries

Recipe FAQs

Should Tres Leches Cake Be Wet?

Yes! The milk doesn’t need to fully soak into the cake. In fact, it shouldn’t. The best part about Tres Leches Cake is when the milk pools around it on the plate and there’s even more milk to dip it in.

What Is “Tres Leches” In English?

“Tres Leches” directly translates to “3 Milks”. This recipe is named after the 3 milks that it is soaked in.

Does the Cake Need to Be Refrigerated?

Yes! Because the cake is soaked in dairy and has whipped cream on top, you should keep it refrigerated.

How to Store Leftovers

I like to simply keep my cake in the 9×13 dish I baked it in, because that is the cleanest and easiest way to store it.
I cover the entire pan in aluminum foil and keep it in the fridge.

How Long Will this Easy Tres Leches Cake Last in the Fridge?

Your cake should last about 5 days in the fridge. But that’s only if you don’t eat it first 😉

Did you like this Easy Tres Leches Cake Recipe? If so, make sure to check out these other recipes I picked out just for you:

Kabuli Pulao (Spiced Lamb Pilaf) from Afghanistan

Kabuli Pulao is an Afghan rice dish made by cooking lamb with a delightful blend of spices. The lamb is then piled high on the rice and served with carrots, raisins, and toasted almonds.

Platter of Kabuli Pulao with carrots and almonds and raisins

When I tell you that this is one of the very best recipes on The Foreign Fork and also one of my favorite dishes in the entire world, I’m not lying. This meal is delicious and my family still talks about it about once a week.

It’s certainly a time-consuming dish, but I promise it is so worth the effort.

Recipe Origins

Kabuli Pulao is commonly served at weddings and celebrations in Afghanistan.

Many say that the dish began in the Upper Class families of Afghanistan who could afford to add delicacies such as raisins and nuts to their meals. Over time, however, this dish has become more commonplace, and it is now considered the national dish of Afghanistan.

There is a joke in Afghanistan that a woman cannot get married unless she has perfected her Kabuli Pulao recipe. Don’t worry, readers. After making this dish, you’ll be the perfect marriage prospect for any partner 😉

Why Make this Recipe

Delicious: As I said above, this is one of the BEST dishes in the world… I truly, truly mean that. Try experimenting with it at home!
“Travel” to Afghanistan: Afghanistan has kind people, interesting culture, and delicious food. But unfortunately, it is a difficult time to visit or experience the country at all. For now, I’m going to have to settle for cooking Afghan food at home.

What Ingredients Do I Need to Make this Recipe?

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Lamb: Lamb can be tough to find. Try calling ahead to your local middle eastern store to see if they carry it. I also put in a call to my local butcher, and they were able to debone a lamb leg for me and turn it into cubed pieces, which worked perfectly.
Garam Masala: You can buy this spice blend at the store in your spice aisle or make it at home.
Carrots: I cheat and buy a pack of matchstick-cut carrots. You can cut them by hand if you prefer, but using the store bought bag cuts SO much time off of the recipe.
Raisins: I would recommend normal-sized raisins as opposed to jumbo.

How to Make this Recipe

Step 1: Cook the Onion

Sauteed onions in a pan with a wooden utensil

Heat 2 tbsp ghee or olive oil in a deep, heavy-based saucepan.

Add the onion and fry over medium heat for 15 minutes, or until translucent and golden brown. Remove and set aside.

Step 2: Cook the Lamb

Add the lamb to the pan with the remaining ghee and fry over high heat until browned, stirring often. Sprinkle with spices and 1 tsp of salt.

Stir over heat for 1 minute, add 1 1/2 cups water, then return onion to the pan. Cover and simmer for one hour.

Step 3: Prep the Toppings

While the meat is cooking, add 1/4 cup ghee to a frying pan and lightly brown/toast sliced almonds. Remove from pan, leaving ghee behind.

Add carrots to the frying pan and fry over medium heat until lightly colored, stirring often.

Add raisins and continue to fry, stirring until raisins become plump. Sprinkle carrot and raisin mixture with sugar and set aside.

Step 4: Cook the Rice

Wash and strain the rice. Bring 6 cups (1.5 litres, 51 oz) of water to a boil with 1 tbsp salt. Add rice, return to a boil, and boil for 6 minutes. Strain.

Step 5: Steam and Combine

Remove the cooked lamb and 1/2 cup (4 fl oz. or 125 ml) of liquid. Stir the rice and the remaining 1 tsp salt into the juices still remaining in the pan.

Large frying pan with lamb on the bottom and a mound of basmati rice on top

Make 3 or 4 holes in the rice with the end of a wooden spoon. Place lamb mixture over half of rice and carrots/raisin mixture over the other half of rice. Pour reserved meat juices over the top.

Large pan with cooked rice on the bottom and lamb meat, carrots, and raisins on top

Place two paper towels over the pan and cover tightly with a lid. Cook over medium heat for 5 minutes, then reduce the heat to low and cook for 25 minutes more. Remove from heat and keep covered for 5 minutes.

Step 6: Serve and Enjoy

Close up of Kabuli Pulao with toasted almonds

Pile the lamb into the center of a platter and top with carrots and raisin mixture. Fluff up rice grains with a fork and mound the rice around the meat in the middle. Sprinkle with reserved almonds and serve.

Expert Tips

I made this recipe according to the recipe instructions, but sometimes I wish that it had more meat. Feel free to use another pound of meat for a higher meat to rice ratio.
You don’t have to rinse your rice before cooking, but I’d recommend it.
To serve, you typically pile the meat into the center of the mound of rice. You can even cover it up with another layer of rice on top so that you can’t see it from the serving platter before serving.
Serve this with Boolawnee as an appetizer and Halwau-E Aurd-E Sujee for dessert.

Recipe FAQs

Platter of Kabuli Pulao in an oval serving dish

Do I Have to Add Raisins?

Many Afghans will tell you that adding raisins and carrots is absolutely paramount to this dish, and I agree! Kabuli Pulao is not Kabuli Pulao without raisins!

The good thing about raisins in this dish is that they camouflage so well into the rice. Instead of sticking out, they complement the dish without calling too much attention to themselves. If you’re on the edge, I’d encourage you to add them.

If you have a picky eater, I’d recommend cooking the raisins and carrots on the side but not adding them to the serving platter. That way, each eater can scoop carrots and rice into their bowls if desired.

Some Afghans will tell you that they don’t eat the raisins when making this dish, so don’t feel TOO bad if you choose not to eat them.

Love raisins in savory dishes? Try this Cuban Picadillo Recipe which also has raisins.

Do I Have to Use Lamb?

Lamb is definitely the most popular meat choice for this recipe. While I’ll admit that it’s an expensive cut, if you can afford it, I would encourage you to splurge.

The lamb is so tender and delicious when cooked this way, and, in my opinion, it is totally worth the investment!

If you’d prefer a more affordable option, some Kabuli Pulao recipes are made with chicken instead.

Does This Recipe Have Other Names?

You may also see this recipe referred to as Kabuli Pulaw or Qabuli Pulao.

PS: You may not know this, but this was actually the first recipe I EVER made on my site. With all other updated recipes, I remove old photos and the old article, but in this case, I feel like it’s wrong to do so. I want to keep my old work around just so I can see how far I’ve come. For a trip down memory lane, scroll below the recipe card for a silly article and old photos 🙂

Did you like this recipe? Don’t forget to check out these other recipes I picked out just for you:

Front view of Kabuli pulao on a yellow napkin sprinkled with shredded carrots and raisins

Kabuli Pulao (Spiced Lamb Pilaf) full plate

I’ve been planning on and dreaming about this kabuli pulao for at least two months, and it did NOT disappoint.

When I conceived the idea for The Foreign Fork, I was in the middle of a 5 month trip to Europe. Taking 13 hour bus rides across Eastern Europe and living in the cheapest hostels you can find on HostelWorld doesn’t really allow for much money/space/time to be cooking 5 course meals from other countries.

But I was still so excited about my idea, so before I went to bed every night, I would plan the menus for my first couple of countries. Would you believe that I’ve been planning on and dreaming about this Kabuli Pulao for at least two months? The thought of putting raisins in my rice was so out of my comfort zone that I couldn’t wait to try it.

It did NOT disappoint.

Disclaimer: This recipe is not my own. I got it from The Complete Middle Eastern Cookbook by Tess Mallos!

Fairy Bread from Australia

You don’t want to miss this classic Australian dessert treat made with bread, margarine and sprinkles. It is served on birthdays and is a favorite among the children in the country!

Hand holding a piece of fairy bread with sprinkles

Recipe Origins

Australian food is filled with wonderful delights, ranging from savory Sausage Rolls to Zucchini Slice to scrumptious Lamingtons. But if you really want to get in the Australian psyche — if you truly want to experience an Australian treat unlike any other — then you must try Fairy Bread.

Fairy Bread, described in its simplest form, is simply bread with margarine and sprinkles.

More specifically, to make this recipe you must:

Take a slice of the cheapest, most processed white bread that you can find.
Slather it with a thick layer of butter or margarine.
Dump mounds of sprinkles (AKA Hundred and Thousands) on top of the bread.
Cut the bread into triangles.

TA DA! There you have it, folks.

Some will tell you that Fairy Bread is primarily enjoyed as a treat at children’s birthday parties. And while that’s true, the honest Australians will tell you that they still eat it at 40 years old, enjoying the reminiscence of childhood in the form of this unique snack.

Why Make this Recipe

3 Ingredients: And they’re inexpensive ingredients too. You probably have them in your house.
3 Minutes: No cook time. Just assemble and eat.
So Australian: This snack will really allow you to taste Australia.

What Ingredients Do I Need?

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Bread: Cheap white bread, as processed as you can find it.
Margarine: You can use butter if you want, but margarine is preferred.
Sprinkles: Specifically non-pareils or, as they’re known in Australia, Hundreds and Thousands (the really small, circular shaped ones)

How to Make this Recipe

Step 1: Butter the Bread

Butter knife spreading margarine on a piece of white bread

Spread a thin layer of margarine on each slice of bread. You may not need to use all 2 tbsp of margarine.

Step 2: Add the Sprinkles

Pour the sprinkles into a bowl that is large enough to fit the entire piece of bread.

Dip the bread in the sprinkles, margarine side down, leaving a thick coat of sprinkles on the bread.

Hand lifting a slice of bread out of a bowl of sprinkles

Step 3: Cut

Cut the bread diagonally from corner to corner. You can enjoy as is or repeat the cut with opposite corners so that bread is cut into four little triangles. Enjoy!

What Not to Do

I try to keep personal stories out of my blog posts these days. But today I must tell you one, and I think you’ll forgive me as this story is begging to be told.

A while ago, I posted a TikTok Video about Fairy Bread. Prior to making this video, I had watched a few YouTube videos on how to make the classic Australian dessert, read a few articles, and even asked a neighbor that had lived in Australia.

My primary question was: Can You Cut the Crusts Off of Fairy Bread?

While the resounding answer was “It Doesn’t Matter,” when the video was posted, the Australians of TikTok sure did tell me otherwise.

The video has been seen by 65 THOUSAND people, and many MANY of them made fun of me for cutting the crusts off the bread. The Daily Mail wrote an article about the fiasco, and I was even invited on Australian talk radio to “confess” to my sins!

So, needless to say, I’ve learned some lessons in what not to do. I didn’t do all of the DON’Ts below, but have seen other creators do some of these as well, so I compiled all of the tips into one list.

Here They Are:

DON’T Use High Quality Bread
DON’T Cut the Crusts Off (I mean, you can…. Some Australians do. But prepare to be verbally assaulted.)
DON’T Cut the Bread Before Putting the Sprinkles On
DON’T Use Any Other Spreads (Peanut Butter, Nutella, etc)

Expert Tips

You don’t have to dip the bread in the sprinkles. You can also pour the sprinkles over the top of the bread, but this is much messier.
The crusts are so important because this is what you use to hold your bread with. Most Australians will eat the bread and then discard the crust.
You must serve your Fairy Bread cut into triangles!

Recipe FAQs

Pieces of Fairy Bread lined up on a board

Why is it Called Fairy Bread?

There are a few myths as to where the term “Fairy Bread” comes from, though no one actually knows for sure.

First of all, “Fairy Bread” was the name of a poem written by Robert Louis Stevenson in A Child’s Garden of Verse, published in 1885.

Later, the Hobart Mercury, an Australian newspaper, wrote an article about the child inmates at the Consumptive Sanatorium. The article stated that they would be eating Fairy Bread and butter covered in 100’s & 1000’s.

It may be more likely that this second example is where the actual name for the food came from, as it describes the food in detail. It seems, though, that the Hobart Mercury was describing the actual bread as Fairy Bread, and not the dessert itself.

Does Fairy Bread Taste Good?

Turns out, this treat tastes exactly how you would expect.

Close your eyes and eat a bite and you will very easily be able to guess that you’re consuming bread with butter and sprinkles.

What Makes This Recipe So Special?

If I had to wager a guess, I’d say that the draw of this dessert is the nostalgia that accompanies it.

The dessert transports Australians back to the simplicity of childhood. It carries them back in time to a period when the biggest joy in life was a piece of Wonder Bread covered in sprinkles.

What is Fairy Bread Day and How Did it Start?

National Fairy Bread day is celebrated every November 24.

The first Fairy Bread Day didn’t occur until 2014. The founder of the holiday ate a bite of fairy bread and decided it was too special not to celebrate. That’s all there was to it!

Did you enjoy reading about this Australian birthday tradition? Then you might like these other popular desserts from countries around the world:

Fairy Bread from Australia

You don't want to miss this Australian dessert treat made with bread, margarine and sprinkles. It is served on birthdays and is a favorite among the children in the country!

5 from 1 vote

Print Pin Rate

Course: Breakfast, Dessert, snacks

Cuisine: australian

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Servings: servings

Calories: 59kcal

Author: The Foreign Fork

Equipment

▢
Butter Knife

Ingredients

▢ 4 slices white bread
▢ 2 tbsp margarine, softened
▢ 1 (3.75 oz) Bottle Non-Pareils Sprinkles/Hundreds and Thousands

Instructions

Spread a thin layer of margarine on each slice of bread.
Pour the sprinkles into a bowl that is large enough to fit the entire piece of bread. Dip the bread in the sprinkles, margarine side down, leaving a thick coat of sprinkles on the bread.
Cut the bread diagonally from corner to corner. You can enjoy as is or repeat the cut with opposite corners so that bread is cut into four little triangles. Enjoy!

Notes

Recipe copyright The Foreign Fork. For educational and personal use only.

Bread: Cheap white bread, as processed as you can find it.

Margarine: You can use butter if you want, but margarine is preferred.
Sprinkles: Specifically non-pareils or, as they’re known in Australia, Hundreds and Thousands (the really small, circular shaped ones)
You don’t have to dip the bread in the sprinkles. You can also pour the sprinkles over the top of the bread, but this is much messier.
The crusts are so important because this is what you use to hold your fairy bread with. Most Australians will eat the bread and then discard the crust.
You must serve your Fairy Bread cut into triangles!

Nutrition

Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

Mummy Halloween Brownies

Use a delicious fudgy brownie recipe, frosting, and candy eyes to make these adorable Halloween Brownies in the shape of a mummy! These are perfect for a festive, tasty, and fun dessert for your Halloween celebration.

Hand holding a mummy brownie with candy eyes

Do you want a fun recipe to make Halloween feel so much more special? This recipe for Mummy Halloween Brownies is the perfect solution!

I adapted my Fudgy Brownie Recipe to include some decoration and (candy) eyeballs to make these super cute little Halloween Brownies in the shape of a mummy!

My fudgy brownies are a huge hit on the blog, so I know you’re going to love the brownie underneath. Add some adorable decorations and you’ve got yourself a smash hit Halloween dessert!

Why Make this Recipe

Festive: These Halloween Brownies would be great for a Halloween-themed classroom party, an October birthday party, or even a treat before a night of trick-or-treating.
Simple: We all want to be fun and festive for the holidays, but sometimes it’s a lot of work! These brownies are a great way to celebrate Halloween without too much of a hassle.
Delicious: Brownies and frosting… Need I say more?

What Do I Need to Make this Recipe?

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Brown Sugar: You can use light or dark brown sugar, but I prefer light.
Cocoa Powder: You can use Dutch unsweetened or just normal unsweetened. They both turn out delicious. I would stay away from dark chocolate cocoa powder.
Frosting: You can use store bought frosting or make some at home! I love this recipe for Honey Cream Cheese Frosting.
Candy Eyeballs: I thought that these would be so much more difficult to find, but they were actually in the sprinkles section (baking aisle) of my local Kroger! If you can’t find them in your grocery store, you can also buy them online.

Tools

How to Make this Recipe

Step 1: Make the Batter

Preheat your oven to 350 degrees Fahrenheit.

Put the melted butter in a bowl with the granulated sugar and the brown sugar. Use an electric hand mixer to combine.

Add the eggs and vanilla and mix to combine.

Put your chocolate chips in a microwave-safe bowl. Microwave in 20 second increments, mixing between each round. Microwave until fully melted, normally 3-4 rounds in total.

Add the melted chocolate into the butter/sugar combination. Use a rubber spatula to combine.

Sift in flour, cocoa powder, and salt. Use your rubber spatula to mix until combined.

flour and cocoa powder sifted into the mixing bowl

Step 2: Bake

Grease an 8×8 glass pan with nonstick spray.

Add the brownie batter to the pan.

Cook for about 45 minutes depending on desired doneness. Your Halloween brownies are done when a toothpick inserted in the middle comes out clean. I like my brownies slightly fudgy without hard edges, so I normally take them out when there’s still a teeny amount of batter on the toothpick 😉

Step 3: Decorate

Allow the brownies to cool completely. When cooled, remove them from the pan.

Use a knife to cut the edges off of the brownies to make a perfect square. Cut the brownies into 12 identical pieces, a little bit longer then they are wide.

Put the frosting in a plastic bag and use scissors to cut a small corner off of the sandwich bag. Cut the tiniest little amount, because you want the frosting to come out as thin as possible.

Quickly and randomly pipe the frosting back and forth across the brownies.

Frosting piped onto a rectangular brownie

Add the eyes about ¼ of the way down from the Halloween brownie. Enjoy!

Fingers placing a candy eye on a frosting halloween brownie

Expert Tips

The texture of this brownie batter is pretty thick, a lot thicker than you get when making boxed brownies. This just leads to more fudginess, so don’t stress! It’s a good mixture between cookie dough and brownie batter.
If you want an even easier Halloween treat, you can use boxed brownies and just follow the decoration instructions below. I won’t tell 😉
I cut off the edges of the brownie for a better shape and also bc these brownie edges tend to be too hard for my preference. If you LOVE brownie edges, you can keep them on.

Changing the Color of Your Mummies

9 Halloween brownies in the shape of mummies on parchment paper

Obviously mummy wraps are normally white, but who says you need to stick with normal?! These are Halloween brownies for goodness sake!

You can easily change the color of the mummy wraps by doing either the following:

Buying different kinds of frosting! Lemon frosting will get you yellow wraps, strawberry will give you pink wraps, salted caramel will give you brown wraps, etc. Some frosting brands also sell colored vanilla frosting.
Adding food coloring to your white frosting. Put scoops of frosting in a small bowl with a drop or two of food coloring. Mix well. Then use your newly colored frosting to pipe.

I personally like the white wraps the best because they’re easy to identify as mummies. But if you want to change it up, purple and orange would be great choices and those are stereotypical Halloween colors!

Recipe FAQs

How Should I Get the Frosting into the Sandwich Bag?

This seems like it should be a simple task, but it’s actually a little difficult if you don’t know the right technique!

The best thing to do is to put a short drinking glass on your counter. Open a sandwich bag and put it inside the glass, but fold the edges of the bag around the edge of the glass so that the glass is holding the bag open.

Then use a rubber spatula to drop dollops of frosting into the bag while the cup holds it open. Once a sufficient amount of frosting is in the bag, unfold the edges from around the cup and twist the bag closed.

Cut off a tiny corner from the bag and squeeze the frosting out onto the Halloween brownies.

How to Know When the Brownies are Done

To know when the brownies are done, insert a toothpick into the center of the pan. If the toothpick comes out clean, the brownies are cooked all the way through.

I do like to remove my brownies from the oven when the toothpick comes out with some slight residual chocolate for the ultimate fudgy brownie texture. A good test to make sure they’re done enough:

Make sure that the edges on the brownie are set. Then jiggle the brownie pan.
If the batter jiggles, your brownies are not cooked enough. If the brownie doesn’t jiggle but a toothpick still comes out with chocolate on it, you will have very fudgy brownies.

Fully cooked or slightly chewy, either way they’ll be yummy. This is up to your personal preference.

Did you like this recipe for Halloween Brownies? If so, make sure to check out these other recipes I picked out just for you:

Pepián de Pollo from Guatemala

The national dish of Guatemala is made with pumpkin seeds, sesame seeds, roma tomatoes, chiles, and chicken. You will love this taste of Guatemala!

Bowl of Pepian de Pollo with a fork sticking out of it

Recipe Origins

Pepián de Pollo is commonly referred to as Guatemala’s national dish. It is made by serving chicken in a sauce made of chiles, pumpkin and sesame seeds, tomatoes, and onions.

Pepián de Pollo is a dish common in Mayan culture. The toasted sesame seeds and pumpkin seeds are ground together to create something called a pepitoria, which thickens the sauce and makes for a delicious flavor. The base sauce for this dish is called a recado, meaning a sauce that meat is cooked in.

This dish most likely dates back to Guatemala in an era before the Spaniards arrived. At first, the dish was eaten primarily on special holidays, but as the people of Guatemala fell more in love with it, Pepián de Pollo became a more commonplace dish.

Why Make this Recipe

“Travel” to Guatemala: If you’ve ever wanted to travel to Guatemala, this is a great way to experience the tastes of the country from your own kitchen!
Delicious Sauce: The sauce (recado) is absolutely delicious with so many fun ingredients! Before trying this Pepián de Pollo recipe, I had never tried a sauce with tortillas or pumpkin seeds as ingredients. I really enjoyed it!

What Ingredients Do I Need?

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Chicken: I used chicken breast cut up into bite sized pieces, but I have also seen recipes using chicken drumsticks.
Pumpkin Seeds/Pepitas: Shelled, unroasted, unsalted.
White Onion: In this recipe we keep the skin on the white onion, cooking it right into the dish. So make sure you choose an organic onion if possible!
Chiles: You will need a Chile Pasilla and Chile Guajillo. See info below on where to find these chiles.
Achiote: You can also substitute paprika if you can’t find achiote.

How to Make this Recipe

Step 1: Cook the Chicken

In a large pot, add the chicken pieces and enough water to cover the top of the chicken. Bring the water to a boil. Once boiling, reduce to a simmer and add salt.

Allow the chicken to simmer for about 20 minutes, or until it turns white and is cooked through. Skim off any residue left on top of the water as the chicken is cooking. When the chicken is done cooking, remove the chicken from the water, and reserve the water (now broth).

Step 2: Char/Toast your Ingredients

Toasted sesame seeds, pumkin seeds, and cinnamon in a skillet

While your chicken is cooking, heat a cast iron skillet over medium heat. Add the pumpkin seeds, sesame seeds, and cinnamon to the dry skillet.

Close up of toasted sesame seeds and pumpkin seeds

Toast the combination until the seeds begin to turn brown. Once toasted, remove the seeds and set aside.

Keeping the skillet over medium heat, add the corn tortillas. Toast until brown on one side. Then use tongs to flip over until browned on the other side.

Once the tortillas are toasted, remove them from the heat. Put them in a small bowl with a thin layer of water to soften the tortillas.

Turn the heat on the skillet to high. Once heated, add the roma tomatoes into the skillet, and cook, turning, until the skin is charred. Once charred, remove the tomatoes and set aside.

All charred ingredients -- tortillas, roma tomatoes, chiles, onions

Next, add the onion (skin still on), the Chile Pasilla, and the Chile Guajillo. Turn until the skin is charred. Then remove and set aside.

Step 3: Grind the Ingredients

Add the cinnamon stick to a spice grinder and pulse until the cinnamon is finely ground.

Pureed toasted sesame seeds and pumpkin seeds

In a food processor, add the sesame seeds and pumpkin seeds. Put the lid on the food processor and pulse until finely ground. Remove the ground pumpkin seeds and sesame seeds to a small bowl and set aside.

Step 4: Make the Sauce

Blended tomatoes and onions in a food processor

In the food processor, add the charred roma tomatoes, the onion (still not peeled) the chile pasilla, and the chile guajillo. Add the lid to the food processor, and pulse until ground finely.

Food processor with blended tomatoes, cilantro, and ground sesame seeds

Add the paprika (or achiote), the cilantro, the ground cinnamon, the sesame seeds, and pumpkin seeds. Pulse together until fully combined.

Add the corn tortillas and 4 cups of the reserved chicken water. Pulse until everything is fully combined and smooth.

Step 5: Cook it All Together

Bowl of pepian de pollo with a fork in it

Pour the sauce into a large pot and bring it to a low boil. Add the chicken and simmer for 15 minutes.

Serve sprinkled with sesame seeds and with avocado on the side. Enjoy!

Expert Tips

Serve on a bed of white rice, topped with cilantro and sesame seeds!
A lot of recipes for Pepián de Pollo char tomatillos with the onion and roma tomatoes instead of the dried chiles. You can use either.
In Guatemala, vegetables are normally charred in a comal, which is a metal grill. If you don’t have a comal at home, you can use an ungreased cast iron skillet in its place.
If you want a thinner Pepián de Pollo, you can add more water to thin out the sauce! This is up to your personal preference
If you don’t have a spice grinder, you can also use ¾ tsp ground cinnamon

Adding Vegetables

If you want, you can also add additional vegetables to this recipe. Some common variations include:

Potatoes
Green Beans
Corn
Pears
Squash
Anything else you think sounds good!

Recipe FAQs

Bowl of pepian de pollo with avocado and rice in the background

Where Can I Get the Chiles for this Recipe?

Finding the chiles for this recipe was a little difficult for me. You might be able to find them at a Mexican grocery store if you go looking! They will be dried and most likely in the spice section.

If you don’t have time to drive 45 minutes one-way to a Mexican grocery store (darn suburbs-living), you can also order them offline! I ordered this package and it had everything I needed. And make sure to keep them on hand in case you want to make a Mexican mole in the future!

Can I Use a Different Kind of Meat?

As is indicated by the name, Pepián de Pollo always includes chicken (pollo means “chicken” in Spanish).

However, if you want to include other forms of protein in your pepián, you certainly can! Other popular options include pork or beef.

Did you like this recipe for Pepián de Pollo? If so, make sure to check out these other recipes I picked out just for you:

Black Bean Soup in the Instant Pot from Guatemala

You only need 4 ingredients and 10 active minutes to make this Instant Pot Black Bean Soup from Guatemala at home. Customize it to your liking and enjoy a taste of Central America from your own kitchen!

Instant Pot Black Bean Soup with tortilla chips and guacamole

Recipe Origins

A few months ago, I spoke with Michele from A Taste for Travel about Guatemalan Food and how she makes it. In this interview, Michele told me about a Black Bean Soup that her husband’s family (a family of Guatemalans) makes.

When it came time to cook Guatemala, I knew I wanted to try making a version of her recipe in the Instant Pot!

This Instant Pot Black Bean Soup is so simple. There are only 4 ingredients and hardly any active work whatsoever. I can’t wait for you to try making this at home!

Why Make this Recipe

Overhead view of soup with sour cream and also guacamole

Hands Off: I love when a recipe requires very little active work. Simply chop the onion and rinse the black beans, and your Instant Pot Black Bean Soup will be ready in no time.
Quicker to Cook: You can certainly make this recipe on the stove, but cooking the beans in the Instant Pot is so much easier and faster! Your beans will be tender and delicious.
Customizable: There are no seasonings or toppings in this recipe, so you can customize it to whatever you like. Follow the recommendations for delicious additions you can try.

What Ingredients Do I Need to Make this Recipe?

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Dried Black Beans: If you can find Black Turtle Beans, use those!
Onion: You can use a yellow or white onion. I used yellow.
Garlic: In some recipes I’m all for using pre-chopped garlic, but in this recipe I recommend using fresh garlic cloves. It makes a world of difference!

What Spices or Seasonings Can I Add to this Recipe?

Please keep in mind that this recipe was adapted from a Guatemalan blog about how to make Guatemalan Black Bean Soup. The article mentions that Guatemalan black bean soup recipes do not have spices or seasonings, which is why I followed suit in my Instant Pot adaptation.

If you would like seasonings, you can add some of the recommended ones below. You can also add toppings to the soup to make the whole bowl even more delicious!

Seasoning Suggestions

Salt
Cumin
Garlic powder
Onion powder
Hot Sauce

Topping Suggestions

Sour cream
Avocado
Green onion
Cilantro
Tortilla chips
Jalapeños
Queso de Zacapo
Feta or Cojito Cheese
Anything else that sounds delicious

How to Make this Recipe

Step 1: Cook the Black Beans

Black beans and onions in the instant pot with water

Put the black beans, water, whole garlic cloves, and chopped onion in the Instant Pot.

Set the timer for 40 minutes and then when the timer is up, allow for a 20 minute natural pressure release. Use a QR to release any remaining pressure after 20 minutes.

Step 2: Thicken the Soup

Once you have released the pressure, put about half of the beans/water and all of the garlic in a blender or food processor. Blend them up, then add them back into the pot with the rest of the beans.

Spoon into bowls and serve with any of the above toppings. Enjoy!

Expert Tips

Rinse and sort through the black beans to make sure you have all dirt and stones removed before cooking. You do not need to soak the black beans (just like for this Cuban Black Bean Recipe), so just begin the process with dry beans!
It is common to also add chicharron to the bowls of soup before serving them. Find instructions on how to make Chicharrones in my Chifrijo recipe.
This recipe is normally cooked in a pot over an open flame in Guatemala. The Pressure Cooker is not a traditional method, but instead is used to speed up the process. Find instructions for how to make this on the stovetop in the FAQs section.

Recipe FAQs

Spoon scooping a bite of instant pot black bean soup

How Can I Make This on the Stovetop?

You can easily make this recipe on the stovetop instead of the Instant Pot. For this, use a large pot and boil the beans for about 1 ½ hours until the beans are tender. Then, follow the rest of the instructions as written.

Other Variations of this Recipe

Some versions of this recipe call for not cooking the onions with the beans. Instead, start by cooking the beans as instructed in the recipe.
Then, when the beans are cooked, heat up a skillet and saute the onions until completely soft. Remove the beans from the pot and add them to the skillet and fry them alongside the onion.
Both versions of this recipe come from Guatemalan sources (video of this method can be found here), so feel free to do whichever sounds more delicious to you.

Did you like this recipe for Instant Pot Black Bean Soup? If so, make sure to check out these other recipes I picked out just for you:

Homemade Guacamole Recipe

Guacamole is a simple dish, but it’s important to know how to make it perfectly. Read on for tips on picking the right avocado, eating your guac, storage tips, and more.

bowl of guacamole surrounded by chips, limes, salt, etc

Recipe Origins

Guacamole is an amazingly simple and delicious dish popularly made in Mexico, Guatemala, America and more. It’s made by mashing avocados together with a few other ingredients (tomatoes, jalapeños, onion, and more). It’s delicious when eaten as a side dish, a dip, a topping, or an ingredient.

Long story short, guacamole is VERSATILE, and this Homemade Guacamole Recipe is going to make it so easy for you to make fresh and delicious guac all by yourself!

Why Make this Recipe

Much Better than Store Bought: There’s nothing quite like fresh guacamole! I love that this recipe has onion, tomato, and jalapeño in it to keep it light, fresh, and delicious.
Can Control Your Flavors: You have total control over this recipe! Like mega-spicy? Add more spice. Don’t like onions? You can keep them out! It’s so easy to adjust this recipe to your liking.
10 Minutes: Guacamole elevates any dinner, lunch, or snack. And with the right ingredients, you can make this dish in under 10 minutes to enjoy any time.

What Do I Need to Make this Recipe?

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Avocado: Pick an avocado that squishes slightly when you press it. You don’t want it to be rock hard, but you also don’t want it to be too squishy. A slight give when you press the skin is the sign of a perfect avocado.
Onion: This recipe calls for minced yellow onions, but you can also use red onions if you prefer
Jalapeño: Use the seeds if you want a spicy guacamole. Remove the seeds if you want some crunch with not a lot of spice.

How to Make this Recipe

Step 1: Mash the Avocado

Use a spoon to remove the avocado from the avocado shell. Put the avocado in a mixing bowl and use a fork or potato masher to mash the avocado. You can leave it smooth or chunky depending on preference.

Step 2: Add the Rest of the Ingredients

Bowl of mashed avocado with cut up cilantro, tomatoes, onion, and jalapeños.

Add all of the ingredients into the mixing bowl with the avocado. Stir to combine. Enjoy!

Expert Tips

Use a serrated knife to cut your tomato. It is so much easier and way less messy!
You can leave your guacamole a little chunky if you want, but you can also mash it completely smooth. This is up to your preference, but I always enjoy a few lumps.
I try to stay away from the powdered guacamole packs as much as I can. Those packages include powdered versions of the ingredients we have listed in this recipe, so this makes a far more delicious and natural-tasting dish!

Storage Tips

Refrigerator (Keep it From Turning Brown!)

Overhead of white bowl filled with guacamole

We all know that terrible feeling… You make amazing guacamole. It’s absolutely delicious but you made too much and you can’t eat it all, so you put it away in the fridge. The next day you take it out to enjoy another serving but… your guacamole is brown!

It’s the worst, right?

To keep this from happening, you can store your guacamole in a very specific way:

Put the leftovers in a tupperware container
Use cling wrap or plastic wrap to cover the guacamole, but instead of stretching it across the top of the container, press it down directly onto the guacamole. Make sure that the plastic wrap is touching as much of the surface of the guacamole as possible.
Put the lid on the tupperware container
Open the next day to enjoy brown-free guac!

Freezer

Follow the following steps to freeze your guacamole:

Portion the guacamole out into individual servings, especially if you have a large amount leftover. This will make it so you won’t have to thaw the entire batch just to throw some on top of your tacos or garnaches.
Add the guacamole to a ziplock bag. Squeeze as much of the air out as possible and seal it tightly. Then store it in the freezer on its side.
Remove from the freezer and let it thaw on the counter for a few hours before eating.

Guacamole will last for up to 3 months in the fridge.

What to Eat with Guacamole

You can use guacamole to make just about any meal better! Here are some great options of meals/foods to pair your Homemade Guacamole Recipe with:

Tortilla Chips
Eggs over Easy and Toast
Tacos
Quesadillas
Burritos
Pretty Much Any Other Mexican Food
Salmon
Chili
Salads
Roasted Potatoes

FAQs

Is Guacamole Better than Avocado?

This kind of depends on what you’re looking for. I’m a big fan of both. Guacamole is just avocado with seasonings and vegetables added, so you can use them pretty interchangeably.

For toast in the morning, I like plain avocado. If you’re doing healthy baked with avocado substitutions, avocado is also better.

But if you want a fun or flavorful dip, I think guacamole is the way to go! (Or you can check out this Healthy Veggie Dip Recipe which is also fun and flavorful.)

How Do I Cut an Avocado?

The first step to easily cutting an avocado is to make sure you have one of the correct ripeness. For that, check out the “avocado” ingredient section.

Next, hold the avocado so that it is sitting vertically. Use a knife to cut vertically through the center of the avocado, turning the avocado as you cut (because the pit is in the way).

Twist the halves to separate the avocado halves. I use a knife to cut a grid through the flesh of the avocado without cutting through the outside peel. Then I use a spoon to scoop out the insides into a bowl.

For the half that has the pit, gently and carefully tap the sharp edge of your knife into the pit. Then, give the knife a little twist, which should also twist the pit. Pull the knife away from the avocado, effectively removing the pit. Follow the above instructions to cut a grid and scoop out the flesh of this half too.

Why is Avocado so Expensive?

Simply put, avocados are difficult to grow, expensive to ship, and majorly desired. This all results in a high cost.

Did you enjoy this Homemade Guacamole Recipe? If so, make sure to check out these other recipes I picked out just for you:

Guatemala: History, Background, Culture, and Food

Everything you need to know about Guatemala including background, food culture, the history of Guatemala, and popular recipes to make.

Yellow arch with a clock tower in Guatemala

Fun Facts

Painted school bus with a man in the door

The word Guatemala means “Place of Many Trees”
22 languages are spoken in the country
Guatemala is one of the biggest jade producers in the world
Old American school busses are painted and then used for public transportation in Guatemala called Chicken Busses

Geography

Guatemala is the 3rd largest country in Central America. It is bordered by 4 other countries (Belize, Mexico, Honduras, and El Salvador) as well as the Pacific Ocean and the Caribbean Sea.

It is about 41,000 square miles, similar in size to Pennsylvania. The country has over 20 volcanoes, with at least 3 active ones. The capital is Guatemala City.

Flag of Guatemala

The flag of Guatemala is made of three vertical sections. The two outer stripes are the same color of blue, representing Guatemala’s location between two oceans (the Caribbean Sea and Pacific Ocean). The center section is white, representing peace and purity. The flag looks similar to the flag of the United Provinces of Central America (more on that below, in the History section).

There is a symbol in the middle of the flag that is actually Guatemala’s coat of arms. It features a wreath of laurel branches, which symbolize victory. The scroll in the center of the wreath reads “Libertad 15 de Septiembre de 1821” which is when the country declared independence from Spain.

The quetzal bird is the national animal of Guatemala, and it sits on top of the parchment. It also has bayonets (representing how Guatemala will defend itself) and 2 swords (representing honor).

History of Guatemala

Mayan Civilization

Guatemalan history features the famous Mayans, a civilization so advanced for its time that it continues to baffle and impress the world even today.

The first human evidence we can find in Guatemala dates to 9,000 BC. Over thousands and thousands of years, these humans grew and changed, learned and developed until about 1500 BC. At this point, the beginnings of the Mayan civilization were forming.

By 250 CE, the Mayan civilization was flourishing. The people of the community were making advancements in astronomy, mathematics, art, military, and social interaction.

The most advanced city of them all was Tikal, a city of 6 square miles and 100,000 people.

Just as no one is exactly sure how the Mayan civilization began, no one is quite sure how it ended either. We just know that by about 1000 BC, the Mayan civilization had collapsed, though the Mayans themselves did not go away. Though it would take another 500 years before the Spaniards stumbled upon its ruins.

European Colonization

When Spanish soldiers arrived in the 1500s looking for gold, they brought with them quite a bit of death and destruction.

Not only did they turn the land into coffee, banana, and sugar plantations, but they also delivered diseases into Guatemala that killed (in some areas) half of the native population.

However, the Mayan descendents are resilient and were able to maintain their culture and identity while enduring occupation from Spain.

Independence

In 1821, Guatemala declared independence from Spain. For a short period of time, all of Central America was united as one nation called the United Provinces of Central America. It didn’t take long for this new nation to dissolve, however, and by 1840, the federation was gone. In 1844, Rafael Carrera was the first president. He ruled in 1865.

The next 100 years or so were difficult for the country, with dictators, disagreements, and multiple overthrows of government.

In 1944, the “1944 Revolution” began, in which the first democratic elections chose Juan José Arévalo as president. But tensions continued to grow, and by 1960 a civil war began (1960-1996). Thousands and thousands of Guatamalans were killed over the years, despite many different people taking over power from one another.

In 1982 General José Efraín Ríos Montt took over the country. Though he was only in charge for 16 months, he oversaw a genocide of the native villages, killing upwards of 150,000 people (source).

Finally, in 1985 a new constitution was drafted. In 1996, following much help from Norwegian mediators, new elections were held. The new president, Alvaro Arzú Irogoyen was elected and the Civil War was finally over. Today, Guatemala has Central America’s largest economy!

Guatemalan People

Mayan girl in a purple sweater in front of a blue wall

The Ladino people (those that have both Spanish and native heritage) make up 60% of the population in Guatemala. 40% of Guatemala is Maya! The Mayans share a similar look, including dark eyes, black hair, high cheekbones, and a low forehead.

Over half of the Guatemalan population lives in rural areas. Some of these areas are so remote that roads are still being built to connect communities, and electricity is still being widely adopted. Most families are subsistence farmers, meaning that they live off of what they can farm for their home.

Food of Guatemala

a spread of Guatemalan food on the floor

Corn is very popular in the country, as well as beans and squash. Beans especially provide a great source of protein if meat is too expensive to procure.

Urban areas have a greater variety in their food, including guacamole, hamburgers, chicken, etc. Comedors are popular places to eat, which typically don’t have a menu and serve local food.

A breakfast in Guatemala would consist of eggs, beans, and tortillas. The main meal of the day is lunch, with tortillas normally being the base of the meal. Tamales are also very popular in Guatemala, and the country features many different kinds of fillings.

To learn more about Guatemalan food, read this interview I did with a Guatemalan (by marriage) food blogger.

Oil Down: Grenada’s National Dish

The national dish of Grenada is a combination of chicken and pigtails steamed together with vegetables, dumplings, coconut milk and seasonings. Oil Down as a whole is greater than the sum of its parts, and I know you’re going to love this recipe from Grenada!

Recipe Origins

Over the years cooking recipes from around the world, I’ve had my fair share of recipes that have taken me out of my comfort zone (see my Dim Sum Chicken Feet Recipe, my Frog Legs Recipe, and even Escargot from France).

But with each new experiment came a whole new world of taste and possibilities. The same is true of this Oil Down!

I must admit, I was intimidated by the pigtails and breadfruit in this dish, but I shouldn’t have been. This Oil Down recipe from Grenada is simply delicious, and I wanted to finish the entire pot!

Why Make this Recipe

Try Something New: I tried a few new ingredients in this recipe, including pigtails, breadfruit, and okra. It was so fun experimenting with new ingredients and adding more meats and veggies to my repertoire that I feel comfortable cooking with!
Combination of Ingredients: I gotta say, this recipe just WORKS. Everything in the pot plays off of everything else, leaving a flavorful, exciting, and yummy meal.
“Travel” to Grenada: Making the national dish of a country is my favorite way to experience that country from my own kitchen. Even if you can’t travel to Grenada, you can still experience the tastes of the country from your own home!

What Do I Need to Make this Recipe?

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Salted Pigtails: Many Oil Down recipes call for Salted Pigtails. I found these at a Caribbean market. Make sure to follow the boiling step in the instructions as it will remove a lot of the salt from the pigtails.
Okra: To prepare the okra, cut the top off of the okra, then cut it again about halfway down, width wise. This will separate the okra into a top half and a bottom half, the perfect size for cooking in Oil Down.
Pumpkin: I was able to buy a quarter of a pumpkin at my grocery store that I could easily clean and cut into cubes.
Breadfruit: Breadfruit is a fruit in the South Pacific (and other tropical regions). It’s normally cooked before eating and rarely eaten raw. I found my breadfruit in the frozen section of the Caribbean grocery store I shop at. Buying it frozen meant it was already cleaned and cut, I just had to thaw it before cooking.
Coconut Milk: So many of the Grenadian recipes online recommend making your coconut milk from scratch. If you want to do so, I’ve linked to instructions. If you do not have the time to handmake your coconut milk, canned coconut milk will work in a pinch (though you may catch some flack from Grenadians!).
Greens: I wasn’t able to find Dasheen leaves (also called Callaloo) so the owner of my Caribbean grocery store recommended replacing the Callaloo with spinach. This worked just fine for me!
Chicken: Many recipes call for the back and neck of the chicken, but I had a hard time finding those. I also saw Oil Down recipes with chicken wings and thighs, so I chose to go with wings. I would recommend thighs as there are less small bones you need to worry about.
Green Bananas: These initially caused some confusion for me as I thought when the videos I watched referenced green bananas, they meant plantains. After some research, I realized that the recipe actually calls for unripe bananas. Ask your grocery store if they have green bananas in the back that they haven’t put out yet. The greener, the better!
Green Seasoning: I followed a recipe for Green Seasoning from Raquel’s Caribbean Cuisine. I had a hard time finding a few of the ingredients (pimento peppers, shadow benny, & broad leaf thyme) so I made the recipe using the ingredients that I did have. It was still delicious and the Oil Down still had a lot of flavor!

Tools

Extra Large Pot & Lid

How to Make this Recipe

Step 1: Boil the Pigtails

Fill a large pot with water, 2 halves of a lemon, and the salted pigtail. Bring the water to a boil, and boil for about 25 minutes. When the timer is done, drain the pigtails.

Step 2: Marinate the Chicken

In a small bowl, combine the chicken and the green seasoning. Cover and set in the fridge.

Step 3: Prepare the Coconut Milk

In a large bowl, whisk the coconut milk with the ground turmeric. If you can find fresh turmeric, blend the turmeric and coconut milk in a blender. Set aside.

Step 4: Prepare the Oil Down

Using a very large pot, add chicken (and green seasoning marinade) to the bottom of the pot. Layer the boiled pigtails on top of the chicken.

Large pot with chicken wings and green sauce at the bottom

Next, add the prepared breadfruit, green bananas, carrots, pumpkin, and okra. Pour the coconut milk + turmeric combination over the entire contents of the pot.

Oil Down in a pot with pumpkin and okra on top

Lastly, put the greens (spinach or callaloo) at the top of the pot. Cover the pot with a lid and cook over medium heat for 25 minutes. Do not stir.

Step 5: Make the Dumplings

When there are about 10 minutes left on the timer, start making the dumplings. To do so, add flour, salt, and water to a small bowl. Knead the combination until a smooth dough forms, that is not sticky but also not dry or crumbly.

Roll the dough into dumplings the shape and size of your pinky finger. When the 25 minute timer is up, put the dumplings at the top of the pot, on top of the spinach.

Uncooked dumplings on top of oil down pot

Step 6: Finish Cooking your Oil Down

Cover the pot again and allow it to cook for another 30-45 minutes. Do not stir.

When the timer is done, take the lid off of the pot. Make sure that there is only a small amount of liquid left in the bottom of the pot. Now you can stir it and serve! Enjoy!

Expert Tips

I would recommend staying away from chicken wings if possible. There are a lot of little bones that find their way into the dish and could be choking hazards. The Oil Down was delicious with chicken wings, but chicken thighs (or backs!!) might work better.
If you can find fresh turmeric instead of ground turmeric, use that instead
Other recipes for Oil Down will call for “saffron” to be added to the coconut milk. Grenadians call our turmeric “saffron”. They are referencing the spice that turns everything yellow (commonly called turmeric in the United States of America).

Recipe FAQs

close up of Grenadian oil down with dumplings, pumpkin, okra, spinach, chicken and coconut milk

Knowing Your Oil Down is Finished

Some people like to cook their Oil Down until there is no liquid left in the bottom of the pot.

After some experimentation, I realized I agreed with the videos I watched that preferred a small amount in the bottom to give their Oil Down some moisture.

You should have maybe ½ – ¼ cup of liquid left in the pot. Remember, you are not making a soup/stew, but some liquid to moisten the dish never hurt anyone.

What Vegetables Should I Use for Oil Down?

Not all recipes for Oil Down call for so many veggies. Breadfruit is a necessary addition as are the green bananas and greens (spinach or callaloo).

The okra, pumpkin, and carrots were added at the recommendation of a few different videos. Some other videos mentioned adding corn on the cob if you’d prefer.

Some sources say that adding carrots is not recommended because this is not a native Caribbean ingredient. Other Grenadians say that they always add carrots. This is up to you to decide.

Did you enjoy this recipe for Oil Down from Grenada? If so, make sure to check out these other recipes I picked out just for you:

Moussaka Recipe from Cyprus

This Moussaka Recipe features delicious layers of flavorful ground lamb, fried eggplants, and a deliciously cheesy bechamel sauce. If you want a taste of Greek food or Cypriot food, this is a great recipe to try!

Fork taking a bite of moussaka off of a plate

Recipe Origins

Moussaka, at least in my brain, is the epitome of delicious Mediterranean food. Similar to loukoumades (honey-soaked donuts), I first had Moussaka when on a trip to Greece.

However, Greece and Cyprus share quite a few influences in terms of food, so many of the recipes are shared across the two countries! This means that Cyprus enjoys moussaka just like Greece. And boy, are they lucky.

Moussaka reminds me of a pasta-less version of lasagna in a way. Layers of eggplant are topped with a delicious lamb mixture (flavored with cinnamon and nutmeg). The entire thing is then covered in a bechamel sauce and parmesan cheese and then baked until it can be eaten in slices.

If you haven’t tried this Moussaka recipe yet, you’re in for a treat. And I promise that the semi time-intensive process is worth every minute.

Why Make this Recipe

A Taste of Greece and Cyprus: If you want to travel to Greece or Cyprus but haven’t gotten the chance (or you have and you’re missing it) this recipe is a great way to transport you right there!
Comfort Food: This recipe is comfort food to the max! Warm and slightly cinnamon-y with thick bechamel on top. MMMM… (Want another great Greek comfort food? Check out this Spinach Pie Recipe!)

What Do I Need to Make this Recipe

Ingredients

Lamb: Ground lamb can be found in your grocery store or butcher shop. Mine is always in the organic section.
Red Wine: Any red wine will work, but I recommend
Parmesan Cheese: I will always advocate for high quality parmesan cheese if it is available to you! It makes all the difference.

How to Make this Recipe

Step 1: Prepare the Eggplant

Slice the eggplants. Place a few layers of paper towel on a cookie sheet. Lay your eggplant slices down in a single layer and sprinkle generously with salt.

In 15 minutes, dab up the water droplets that formed. Flip the eggplant over and repeat. Allow for at least a 30 minute rest time total, as this will keep your moussaka from being soggy.

Step 2: Make the Meat Filling

Pour your olive oil in a large skillet over medium heat. Add the onions and garlic and saute for about 5 minutes or until soft. Add the tomato paste and mix to combine.

Add the ground lamb into the skillet and use your utensil to break up the meat. Continue stirring over medium-high heat until the lamb is completely cooked through.

Pour your lamb and onion mixer into a fine colander to drain the oil. Press the mixture with your spoon to make sure to get as much grease out as possible. Wash the skillet and return it to the oven.

Add the meat and onion mixture back into the skillet, then add the spices. Allow to cook for about one minute.

Pour in the wine, and allow it to cook, stirring occasionally, for about 5 minutes until the wine is mostly dissolved.

Add the diced tomatoes to the mixture and stir to combine. Leave the meat and tomato mixture on the stove for about 30 minutes over medium heat, stirring occasionally. You want to keep stirring this mixture until most of the liquid is gone from it and it almost resembles ground lamb again without extra moisture.

Step 3: Fry the Eggplant

In a separate skillet, heat the oil for frying. To know your oil is ready to fry, dip a chopstick into the oil parallel to the bottom of the skillet. If it starts to bubble around the chopstick, your oil is hot enough.

Dab the water off of the eggplant again and add the slices into the oil. Cook for about 3-5 minutes on each side, or until they begin to brown. Remove from the oil and drain on a paper towel.

Use another paper towel to press down on the fried eggplant slices, soaking up most of the excess oil. It is important to try removing most of the excess oil from the slices as it will prevent an oily moussaka.

Preheat the oven to 350 degrees Fahrenheit.

Step 4: Make the Béchamel

In a medium saucepan over medium heat, melt 2 tbsp butter. Add the flour to it and mix until a paste forms. Allow the paste to cook for about 2 minutes, stirring occasionally.

In a separate saucepan, whisk the milk on medium heat until it begins to boil.

One the milk is boiling, remove the paste saucepan from the heat. Pour the boiling milk into it. Then use the whisk to mix until all lumps are gone. Put the milk back on the burner and whisk for another minute or two, or until the milk mixture thickens.

Once the mixture has thickened, add ¾ cup parmesan cheese, ¼ cup at a time. Stir between each addition.

Step 5: Assemble

glass dish with béchamel and parmesan cheese on top

When the lamb mixture has finished cooking: In the bottom of an 8×8 glass pan, layer half of the eggplant slices and then spread half of the meat mixture on top. Then lay the rest of the eggplant slices, then the rest of the lamb mixture.

Top with the béchamel and even it out with a spatula. Top everything with another ¼ cup grated parmesan cheese.

Place in the oven for about 45 minutes or until browned on top. Let rest for 30 minutes before serving.

Enjoy! Leave a comment on this post letting me know what you thought.

Expert Tips

If you don’t like lamb, you can also make this recipe with beef
It’s important to follow the tips below about preventing an oily moussaka. I learned that lesson the hard way!
If you’d prefer to cut the eggplant into vertical slices instead of rounds, you can do that as well.

Recipe FAQs

Can Moussaka Be Made in Advance?

Yes, you can make your moussaka in advance! If you would like to cook the Moussaka Recipe in advance, you can certainly do that. I find that the Moussaka stores really nicely in the fridge and heats up well.

If you want to prep your Moussaka ahead of time, you can also do that! I would recommend, however, layering the eggplant and meat layers ahead of time and storing in the fridge, but not preparing the béchamel until the day of.

You can then make the béchamel sauce on the stovetop before baking and have fresh béchamel for your dish!

What is the Difference Between Moussaka and Pasticcio?

Both are absolutely delicious recipes, but they are slightly different. Many components of these recipes are the same. However, Moussaka contains fried eggplants at the base of the dish, whereas pasticcio has large pasta noodles inside!

The meat and bechamel layers of Moussaka and Pasticcio are almost identical. The main difference is in the choice of the base for the recipe.

Where is this Moussaka Recipe From?

Moussaka is served in a few different countries. It is served in Greece (in fact, the best Moussaka I ever had was in Athens, Greece), but it is also served in other mediterranean countries like Cyprus!

Specifically in the Greek Cypriot portion of Cyprus, you can find Moussaka very easily.

Can I Grill the Eggplant Instead of Fry It?

Many people wonder if they can grill the eggplant in this recipe instead of fry it. You can certainly do that if you’d like!

I’ve never grilled the eggplant in my Moussaka Recipe before, but I know it can be done! Just keep in mind that your moussaka might have a little bit of a different texture if you choose to prepare the eggplant this way.

If you want to grill the eggplant, simply place the eggplant on the grill until grill lines appear and the eggplant begins to tenderize a bit. Then proceed with the instructions as written.

You can also bake the eggplant if you prefer!

Why is My Moussaka So Greasy?

When first experimenting with my Moussaka Recipe, I had a hard time with the recipe coming out too greasy. If you’re experiencing similar problems, here are a few suggestions to correct the issue.

1. Did you drain your lamb meat before adding the spices and wine? Lamb is a very fatty meat and therefore produces a lot of grease. If you don’t drain the meat before continuing on with the steps, you will end up with a greasy mess.

2. Did you soak the oil out of the fried eggplants? This isn’t a step in many moussaka recipes but I found that it has really made a difference in my moussaka. Of course, I’ll never be able to get all the grease out. But just filling up a paper towel sheet with grease goes to show that there is definitely some oil hiding in those fried eggplant slices.

3. Is your bechamel thick enough? If your bechamel sauce is not thick enough, you can have problems with it holding itself together. Try whisking your milk and flour mixture for longer before using it to top your moussaka. If that doesn’t succeed in making it thicker, add another ¼ cup of grated parmesan cheese.

And if you liked this recipe, make sure to check out the other recipes I’ve picked out just for you:

If you make this recipe at home, leave a review/comment on this post letting us know what you thought!

And don&#

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Recipe Origins

Why Make this Recipe

What Do I Need to Make this Recipe?

How to Make this Recipe

Step 1: Steep the Ginger

Step 2: Add the Citrus

Step 3: Strain

Expert Tips

Recipe FAQs

Homemade Ginger Drink

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Notes

Nutrition

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How to Make this Recipe

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Haitain Epis

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Where Did Guinea Get Its Name?

History of Guinea

People of Guinea

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How to Make this Recipe

Step 1: Make the Cake

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Ingredients

Tres Leches Cake

Whipped Cream

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Whipped Cream Instructions

Assembly Instructions

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Recipe Origins

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What Ingredients Do I Need to Make this Recipe?

How to Make this Recipe

Step 1: Cook the Onion

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