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Chicken Paprikash Recipe

Sep 19, 2023 · 8 Comments

This recipe is one of the most famous recipes to come out of Hungary. Chicken stewed in Hungarian paprika and sour cream makes for an easy and delicious meal!

Fork and knife on a plate of chicken paprikash on a plate and a side of mashed potatoes.

“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!”

I had Chicken Paprikash during a trip to Hungary and have been thinking about it since! It is a simple but delightful, crowd-pleasing meal.

Chicken paprikash is a Hungarian comfort food. The flavor is rich and complex, the texture is creamy and the whole meal leaves you feeling full and warm.

The base of the flavor comes from high-quality sweet Hungarian paprika. I don’t recommend grabbing just any old paprika off your shelf. Order something new and open it fresh for this dish. Ground spices tend to lose some flavor over time and paprika is the main seasoning in this dish so it needs to be powerful.

This traditional Hungarian dish is the perfect meal for a cold evening. The richness of the tender chicken and sour cream, the deep flavor of the paprika, spooned over noodles or dumplings is something everyone around the table will surely crave again and again.

Recipe Origins

Chicken paprikash may have actually been inspired by French cuisine.

For centuries Hungarians enjoyed a very simple, rich stew known as pörkölt. This stew was originally made with chicken, or other kinds of meat, and plenty of onions, a simple dish that was affordable for even the poorest of homes. Over time paprika was added and a bit of tomato.

While this dish is still a popular Hungarian specialty today, in the early 1900s a Hungarian chef, trying to recreate the rich and creamy French sauces he had tried, added sour cream, a popular Hungarian ingredient.

The result was a rich and creamy sauce, thicker than pörkölt and with a new added tanginess to it.

The simplicity of the dish aided in its popularity and as more farmers began to cook it at home, chicken became the meat of choice–although the word paprikash is not specific to only chicken. Paprikash is the name given to any paprika-based stew and it can be made with just about any meat.

This Hungarian recipe really solidified the popularity of paprika in Hungary, making it a key ingredient in Hungarian cuisine. There you can find paprika in many different forms, hues, and flavors, depending on the different peppers used to make it. You can also find paprika sold in flakes, puree, or powder and each has a unique purpose.

Why Make This Recipe

“Travel” to Hungary: If you want to taste the flavors of Hungary, this Chicken Paprikash Recipe is a great way to do so!
Minimal Ingredients: For how flavorful this recipe is, you’ll be surprised at how little ingredients there are. Chicken, paprika, onions, sour cream and garlic make for one delicious dish.
Customizable: There are so many iterations of Chicken Paprikash, including other vegetables, spices, etc. This recipe is a base recipe with pretty standard ingredients and instructions. Feel free to add more flavorings as you desire!

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.

Lard: If you can find it, cook your onions in lard. If not, you can also use vegetable shortening, vegetable oil, or butter. Lard adds a unique and delicious flavor to this dish. If possible, don’t use a substitute.
Paprika: Use sweet paprika (as opposed to spicy paprika). I imported mine from Hungary to make sure it had the best flavor. This isn’t necessary but I would certainly recommend it! It makes a huge difference. Using a high-quality paprika is important because it is the only seasoning in the dish.
Chicken: Use bone-in, skin on chicken pieces. I used legs and thighs.
All Purpose Flour: Optional, for thickening the sauce if desired.
Sour cream: You could substitute Greek yogurt for a healthier option but the taste and texture will not be exactly the same.

Tools

Dutch Oven + Lid: Can also use a pot if necessary
Utensils: Wooden spoon, tongs
Meat Thermometer: Chicken must come to 165 degrees Fahrenheit
Immersion Blender: Can also use a food processor or regular blender
Small Bowls

How to Make this Recipe

Step 1: Cook the Onions

Salted raw chicken on a wooden cutting board to prepare Chicken paprikash recipe.

Onions in a Dutch oven with a wooden spoon resting in it in preparation for chicken paprikash recipe.

Paprika combined with the diced onions in the Dutch oven for chicken paprikash recipe.

Season the chicken with salt. Set aside.

In a Dutch oven add the lard and heat it up. Once it’s melted, add the onion. Saute the onion until translucent.

Once the onion is translucent, add the garlic and stir for another minute. Remove the Dutch oven from the heat. Add the paprika and stir to coat the onions completely.

Step 2: Cook the Chicken

Seasoned chicken added to the onions in the Dutch oven as prepared for chicken paprikash recipe.

Broth added to the chicken mixture in the Dutch oven to make chicken paprikash recipe.

Add the chicken in a single layer and stir to coat the chicken in the paprika. Put the pot back on the heat.

Add the lid to the pot for 5 minutes. Check the chicken. If it is releasing liquid (enough to come up the sides of the chicken), you do not need to add more water. If the pot still looks dry and like the onions are sticking to the bottom of the pan, add about 1 cup of water into the Dutch oven, or enough to cover the paprika chicken about halfway.

Add the lid back onto the pot and let it cook for 20 minutes. Then open the lid, flip the chicken, put the lid back on, and cook for another 30 minutes or until the chicken is cooked through and reaches 165 degrees Fahrenheit.

Use tongs to remove the cooked chicken from the Dutch oven and set aside.

Step 3: Finish the Sauce

Chicken paprikash recipe in a Dutch oven.

Put the sour cream in a small bowl and spoon in a few spoonfuls of the sauce from the pot. Mix it up in the bowl to make it smooth. Add the sour cream mixture into the Dutch oven and mix to combine.

Then, use a food processor or immersion blender to blend the creamy paprika sauce until it is completely smooth.

If your sauce is very thin: Add 1 tbsp of flour into a small bowl with a few spoonfuls of sauce from the Dutch oven. Mix until smooth, then pour into the pureed sauce, allowing it to cook for a few minutes over medium heat. This will thicken the sauce.

Add the chicken back into the sauce. Serve with noodles, dumplings, or mashed potatoes. Enjoy!

Other Flavors

There are so many Chicken Paprikash Recipes on the internet and each family has their own iteration and flavors they add. Even in Hungary, you will find different chefs prepare this dish in different ways and have their own type of paprika they prefer.

The base of authentic chicken paprikash is chicken, onions, lard, and sweet paprika. In my research, I have found recipes that include each of the following. Feel free to try them out if you’d like!

Vegetables + Meat

Carrots
Fresh Tomatoes
Tomato paste
Hungarian peppers
Bell peppers
Red peppers
Celery
Bacon

Spices

Garlic powder
Maggi
Cumin
Caraway Seeds
Garlic Salt

Expert Tips

Close up of Chicken paprikash recipe served on a plate.

If you want crispier chicken skin, you can brown the chicken until golden brown in the Dutch oven before cooking the onions. However, most recipes I watched of Hungarians making a Chicken Paprikash Recipe did not do this.
Use fresh, good-quality paprika! Ground spices lose their flavoring over time, so it’s best to use a fresh bottle, especially because the paprika flavoring is so important in this Chicken Paprikash Recipe.
Remove the Dutch oven from the heat when adding the paprika. This ensures that the paprika doesn’t burn.
If you are adding flour to your sauce to thicken it: Add some of the sauce into the flour bowl and mix to combine until completely smooth. Then add the flour into the sauce. If you skip this step, you will end up with flour lumps in your sauce.
Many authentic chicken paprikash recipes include several different versions of paprika. The base should be sweet paprika but feel free to add some hot paprika or even pureed paprika if you can get your hands on it for even more flavor.
This dish is made with skin-on chicken or a whole chicken cut into pieces but the bone-in chicken pieces do tend to take longer to cook. You could save some time by using boneless skinless chicken breasts or boneless chicken thighs but the taste will not be as authentic.

Paprika Tips for this Chicken Paprikash Recipe

What is the Best Paprika to Use?

True sweet paprika will be bright red in color and the best place to get this rich, flavorful paprika is Hungary. You can order some online through Amazon.

Hot paprika will be less vibrant with a slightly brown color. Smoked paprika is known for its spice. Neither can be used as a substitute for sweet paprika. The flavor is not the same.

The normal paprika sold at most grocery stores is not specific about the peppers used to make it. Often the peppers in American paprika are grown and ground in America. If picked too soon or too late, the result is a pepper with little to no flavor.

Hungarian sweet paprika is sweeter and more flavorful. It is produced with care, choosing only the very best peppers to produce a spice that is noticeable. It is the only spice acceptable for this classic Hungarian dish.

Is it Possible to Burn Paprika?

Yes, it is very possible to burn paprika, and once it is burnt it tastes bitter. Be careful not to use too much heat for this dish or you will burn your paprika.

Can Paprika Go Bad?

Paprika, like all spices, has a best-by date on the bottle. It is probably safe to use past that date but it will not be as flavorful. The longer a spice sits, the more intensity it loses.

Recipe FAQs

Chicken paprikash recipe served over a bed of mashed potatoes and garnished with parsley.

Why Add the Sauce to the Sour Cream?

Adding the sauce to the sour cream is an important step in this delicious recipe. Adding the warm sauce to the cold sour cream warms the temperature of the cream, bringing it closer to the temperature of the sauce. That way, it will be incorporated smoothly into the sauce.

If you skip this step, the cold sour cream will lump up when added into the warm sauce.

Do I Have to Puree the Sauce?

You do not need to puree the sauce if you do not want to. Some recipes do not do this, but others do.

In an effort to replicate the recipe I ate in Hungary, I chose to puree my sauce.

Do I Have to Thicken the Sauce?

Some Chicken Paprikash Recipes call for thickening the sauce with flour but not all of them. In trying to imitate the recipe I ate in Hungary, I decided my chicken needed a thicker sauce.

If you like a thinner sauce, you do not need to follow this step.

What to Serve with Chicken Paprikash

Usually, this dish is served with egg noodles or dumplings called nokedli. Nokedli are similar to German spaetzle but have a different shape which gives them a different texture.

I also really like to enjoy chicken paprikash with mashed potatoes (though this is not traditional), rice or potato gnocchi. Serve this dish with your favorite green vegetable or a salad to make it a full meal.

Storing Leftovers

You can easily store leftovers! Put them in an airtight container in the fridge for up to 5 days.

Freezing Tips

I wouldn’t recommend freezing your Chicken Paprikash Recipe. The sour cream in the sauce leads to a strange texture when thawing.

If you’d like to freeze the recipe, do so before adding the sour cream into the sauce. You can then add the sour cream after you have thawed the chicken.

Reheating Instruction

To reheat this recipe, I find it easiest to heat it up in the microwave.

What Nationality is Paprikash?

Chicken Paprikash comes from Hungary.

Should I Use Just Water or Chicken Broth?

Authentic chicken paprikash is made with just water. You want to watch your dish carefully to avoid adding too much water. Too much water will make your sauce runny and take away some of the richness.

You could also use broth or chicken stock to make your sauce. The broth will add a bit more flavor. Some people like that addition of salt and flavor, but it is not necessary to still have a very tasty dish.

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

What To Eat with Pierogi

Sep 18, 2023 · Leave a Comment

Pierogi are often enjoyed all on their own or, occasionally, with a side of sour cream. But these sweet or savory dumplings are versatile and are made even more so with the addition of some delicious dipping sauce. Try out a few new ideas tonight!

Plate of Pierogi's with a spoon resting next to it. — Homemade Polish Potato Pierogies with Onion and Chives

Pierogi are classic comfort food. Polish dumplings filled with savory or sweet fillings are served warm and are delicious!

You may see this dish spelled many different ways including pierogies, pierogies, perogies, pierogi, or perogy. Pierogi is actually plural, and it’s a generic term for filled dumplings.

Just like the spelling, the pierogi filling varies greatly. Perhaps the most traditional and authentic filling for pierogi is a simple cheese and potato mixture. Potato perogies pair perfectly with sour cream and onions that are often served alongside it.

While sour cream is perfect for cheese and potatoes, it is not a perfect condiment for all the different fillings you may find inside different variations of pierogi. Sweet pierogies, filled with fruit and other sweet filling, are better with cream or honey.

Pierogi are the perfect dish for bringing the family together. Like most dumplings, putting them together takes some patience and care, but it is well worth it for the burst of flavor inside each pocket of dough.

If you are making a feast of these delicious Polish dumplings, you can add even more variety with the sides and toppings you add to the meal. Here are my recommendations for what to eat with pierogi instead of sour cream.

Pierogi Origins

Plate of pierogi's with sour cream served in the middle.

Pierogi have been enjoyed by people all over Central and Eastern Europe for centuries, and to be honest, their history is difficult to track.

What we do know is that pierogi have been an important part of Polish cuisine since the 1700s. They are a staple at every holiday celebration–often filled with a unique filling just for that day.

Pierogi takes time and effort to make from scratch, but it is this process that brings families together to prepare large batches for special occasions.

Pierogi has become so popular over the years that they have spread as Polish immigrants have spread to Canada and the US. The most common flavors to find are potato, cheese, and sauerkraut but when made from scratch there is no limit to what can go inside.

FAQs

What do Polish people serve with pierogi?

Some Polish families may serve melted butter or sour cream with their pierogi, but in most cases, pierogi are enjoyed all on their own as the main dish, an appetizer, or a snack, depending on what is inside. Most savory perogies include ground meat, potatoes, or cabbage.

While toppings, sauces, and sides with pierogi are not traditional, it is still delicious. The different fillings inside pierogi make it possible to pair it with just about anything you can imagine.

Some popular choices include bacon, green onions, sauteed onions, chives, sauerkraut, or mushroom sauce.

What do Polish people serve with pierogi?

How Many Pierogi is a Serving?

Planning how many pierogi people may eat can be tricky and it depends on how they are served. As a main dish, you may eat five or six as a serving. As an appetizer two or three may be enough. For dessert, people usually eat just two as a serving.

Do You Have to Boil Pierogi Before Frying Them?

Authentic pierogi are boiled first, then pan-fried until golden brown and crispy. If you are making them from scratch, boiling and then frying gives each dumpling the perfect texture–crispy on the outside but chewy and delicious on the inside.

If you are preparing frozen pierogi, it’s a good idea to boil them first to ensure they are heated all the way through. Pre-cooked pierogi can be put right in the skillet to warm up.

What Are Pierogi Good Dipped In?

The best dipping sauce for pierogi depends on the filling inside. For savory pierogi, you could try them with tomato sauce, pesto sauce, alfredo sauce, mushroom sauce, sour cream, or chili sauce. Sweet pierogi could be dipped in chocolate sauce, honey, fruit sauce, or whipped cream.

Can You Freeze Pierogi?

Yes, you can freeze pierogi and you may be able to purchase frozen pierogi from your local grocery store.

If you are making homemade pierogi, assemble them as usual and place them on a parchment-covered baking sheet in a single layer. Place them in the freezer for a half hour, then take them off the parchment paper and put the frozen pierogi in a ziplock bag to keep for several months in the freezer.

Can I Use Leftover Mashed Potatoes for Pierogi?

Leftover mashed potatoes are great for pierogi filling, but you do want to make sure your potatoes aren’t too creamy as it may make it difficult to keep inside the dough. Add some cheese to the cold potatoes before stuffing into the dough.

Leftover instant mashed potatoes will not work.

Are Pierogi Polish or Ukrainian?

Pierogi are Polish. Ukrainians also have a similar dumpling dish but theirs is called Vareniki.

Is it Better to Fry or Boil Pierogies?

For the best texture for your pierogi, you should boil AND fry them. The boiling is what cooks the dough while the frying gives it a good crunch. This makes them chewy on the inside but crispy on the outside.

Favorite Recipes

Homemade pierogies from Spend With Pennies
This Pierogi recipe with a bit of bacon from Natasha’s Kitchen
For a great dessert pierogi try these from My Gourmet Connection

Expert Tips

If you are filling your pierogi with potatoes and cheese, make sure your potatoes are smooth with no chunks. Russet potatoes work best for just the right earthy flavor and texture.
Shred your own cheese. Packaged shredded cheese usually has a coating to keep it from sticking together which prevents it from melting smoothly.
Don’t overwork your dough as it will make it more difficult to work with
In Poland, most pierogi are made with farmer’s cheese. Cottage cheese is a decent substitute.
You can cook pierogi in the air fryer. After boiling, spray your air fryer with a bit of oil and add the pierogi. Air fry for about two minutes.

What to Eat With Pierogi

Vegetables: Fried cabbage, green beans, Brussels sprouts
Sauce: Butter, hot sauce, ketchup, barbecue sauce, marinara, ranch, cheese sauce (bechamel), mushroom sauce, butter sauce, dill sauce, garlic sauce, tomato sauce, pesto, fresh herbs
Savory Toppings: Caramelized onions, fried breadcrumbs, bacon, fresh rosemary, fresh parsley, dill, fresh thyme, shredded cheese, sauerkraut, parmesan cheese, lemon juice, red onion, balsamic vinegar, fried onions
Sweet Toppings: chocolate sauce, vanilla custard, whipped cream, honey, fruit sauce, jam, yogurt, Greek yogurt, maple syrup, brown sugar, heavy cream
Side dishes: Fresh salad, kielbasa sausage, pork chops, cucumber salad, cabbage rolls, Polish sausage, cobb salad

Recipes to Serve with Pierogies

Pistachio Pesto

This recipe replaces the traditional pine nuts in pesto with a unique flavor… pistachios! Make this recipe for a nuttier, slightly sweeter pesto recipe that pairs well with pasta, pizza, proteins, and more.

You are going to love this fresh, simple, and flavorful 6 ingredient recipe! Serve it with pasta, chicken, or on pizza for a delicious dinner.

This jam recipe features papayas, but you can also customize it with whatever fruit you'd prefer to make

Tarator is a cold soup made with yogurt and cucumbers. This Bulgarian dish is perfect for a light meal in the heat of summertime and would be delicious with a slice of crusty bread!

Whether you’re serving it on gyros, eating it with pita, or enjoying it with veggies, you’ll love this Greek dip! Made with greek yogurt, cucumbers, and garlic, Greek Tzatziki Sauce is light, fresh, and versatile.

This Green Goddess Salad Recipe is light and fresh and chock full of healthy produce. The fresh olive oil and vinegar drizzled over the top forms a healthy dressing that goes so well with the crunchy pistachios.

Bowl of brown butter Brussels sprouts salad.

This brown butter Brussels sprouts salad is made with Brussels sprouts, bacon, and arugula and drizzled with the most delicious balsamic brown butter you’ve ever had! It’s an easy lunch, dinner, or side dish that you’ll want to make again and again.

Air Fryer carrots garnished with parsley and cheese over the top.

Delicious Air Fryer Carrots are the perfect side to any meal! You only need 3 ingredients and 20 minutes to make these deliciously tender carrots.

Top view of a house salad, ready to serve with a fork resting on the bowl.

This simple House Salad with Red Wine Vinaigrette comes together with a few basic ingredients for a light side dish you can throw together in just 10 minutes that is neutral enough to pair with any meal.

Creamy cucumber and onion salad in a glass bowl.

This Creamy Cucumber and Onion Salad is a quick and easy side dish that pairs well with almost any meal. All you need is 3 ingredients plus pantry staples and 5 minutes and you can enjoy this crisp and refreshing salad.

Chicken cabbage rolls cut in half and showing the inside.

Not being able to eat beef or pork shouldn’t take cabbage rolls off the table! These chicken cabbage rolls taste just like traditional rolls!

Easy Kale Salad Recipe with Lemon Dressing is ready to eat in under 5 minutes. This kale salad is simple, yet full of flavor from the freshly grated Parmesan, lemon, garlic, and extra virgin olive oil. Serve this easy salad recipe as a side to your favorite meal, or enjoy it as is for a healthy lunch.

Lemon arugula salad with pine nuts in a serving bowl with a wooden serving spoon in it.

Lemon Arugula Salad with Pine Nuts is a quick and easy salad that is peppery, sweet, and satisfying. Arugula is tossed with cherry tomatoes, toasted pine nuts, and parmesan cheese and finished off with a lemony, olive oil dressing.

Roasted broccoli and carrots served in a round bowl with small bowls with salt and pepper.

This recipe for simple Roasted Broccoli and Carrots is the easiest way to bring out their natural flavors and get the perfect texture.

Vinegret also known as Russian Vinaigrette Salad is made with beets, potatoes, and pickles and dressed with olive oil. It is a healthy salad served during celebrations in many Slavic countries.

Vinegar-based Coleslaw is made with just 4 ingredients and without mayo. Combining freshness with texture in every bite, this healthy vinegar coleslaw will be a hit at your next cookout!

Burrata salad with roasted tomatoes in a baking dish with a pepper shaker laying next to it on its side.

Roasted Tomato Salad with Burrata: a hearty, yet light summer salad with jammy tomatoes, creamy burrata, and a sweet and tangy vinaigrette

Microgreen salad in a bowl with ginger bulb next to the bowl.

This Quick Microgreen Salad is an easy way to use microgreens from the market or your own home garden. In five minutes it transforms them into a delicious side or main dish that even the kids will ask for seconds of!

What To Eat with Shrimp Scampi

Sep 14, 2023 · Leave a Comment

Shrimp Scampi is perfect for a quick weeknight meal but also flavorful and unique enough to serve for a dinner party. There are so many sides that go great with the flavor of shrimp scampi! Here are 18 of my favorite ideas.

Close up of bowl with Shrimp Scampi and a lemon wedge garnished on the side.

Shrimp Scampi is a classic Italian-American pasta dish that you can’t help but love. Made with shrimp in a buttery, garlicky white wine sauce, red pepper flakes, fresh herbs, and lemon zest, poured on top of noodles, it’s a complete meal that anyone can love.

One of the best things about shrimp scampi, and just about any shrimp recipe, is how quick and easy it is to make. Shrimp cooks so quickly, which makes it perfect for a quick weeknight dinner or a simple date night. In this dish, it is paired with delicate flavors that make this recipe something memorable.

Shrimp scampi is one of those dishes. It’s an easy meal to make for a night in and also delicious enough to serve to any guests.

If you have mastered your own shrimp scampi at home and are looking for some recipes to add to that shrimp scampi meal, you’ve come to the right place. While garlicky shrimp scampi is a complete meal all on its own, it is also complimented by many delicious sides and I’ve got a list of the best side dishes for you!

FAQs

Can I Use Frozen Shrimp in Shrimp Scampi?

You can definitely use frozen shrimp for shrimp scampi. If you don’t live near water, the frozen shrimp may actually be more fresh than the “fresh” shrimp in the deli.

Frozen shrimp is captured and frozen right away, preserving all its wonderful nutrients. Fresh shrimp may have had a long journey to make it to your local grocery store.

You can thaw frozen shrimp under cold water or simply add it to your pot and cook from frozen. Be sure and read the directions for the recipe you are using to see what is recommended. You may or may not need to adjust your overall cooking time.

I also recommend using deveined shrimp to save time.

How Many Shrimp Do I Need for Shrimp Scampi?

You can use any quantity of shrimp that will feed your guests, but I recommend cooking only enough that will fit in one layer in your pan at a time.

I won’t give you an exact number of large shrimp, versus jumbo shrimp, but just fill your pan with plenty of tender shrimp and cook them in one layer for the best results.

What Does Scampi Mean?

Scampi is actually the name for a different type of crustacean called Dublin Bay Prawns or Norway Lobsters. They look like small lobsters.

These crustaceans are common in Italy and this dish was actually originally made with them. When it came to America, American chefs began using shrimp instead because they were easier to find, but kept the name scampi in the dish name.

What is Shrimp Scampi Sauce Made Of?

Shrimp Scampi sauce is made with white wine, garlic, butter, and lemon. The flavors are all fresh and light and help enhance the natural flavor of the shrimp.

What Kind of Wine Should Be Used for Shrimp Scampi?

I make shrimp scampi with Pinot Grigio, but any crisp, dry white wine with a high acidity will work. You could try Sauvignon Blanc, unoaked Chardonnay, Pinot Gris, or Pinot Blanc. Use something you enjoy to drink on its own so you can use the rest of the bottle to serve with the meal.

Do not use any sweet wine as this is a very savory dish and the savory flavor of the wine is important.

What Can I Use Instead of White Wine in Shrimp Scampi?

If you are not a fan of cooking with wine or do not have any on hand, you could substitute chicken broth, chicken stock, or vegetable broth. You may need to add some vinegar to achieve a similar flavor.

How do you Thicken Scampi?

Scampi sauce is usually very thin because it consists mainly of butter and white wine.

If you prefer a thicker sauce, there are several different ways to thicken it.
I like to add parmesan cheese to the top of my noodles and mix it around in the sauce before serving. The cheese helps soak up some of the butter and adds excellent flavor.

You could also create a small slurry of cornstarch and water and add to your sauce for the last minute or so of cooking. This will thicken your sauce considerably.

Another option is to add a bit of heavy cream to your sauce. This makes the sauce richer and thicker.

Why is my Shrimp Scampi Dry?

Shrimp scampi can be dry for two reasons: Too many noodles or overcooked shrimp.

It’s easy to overcook shrimp. It cooks much faster than you think, and that makes some cooks second guess if it’s really done.
Shrimp is cooked when it is pink and no longer opaque. You do not want to overcook it!

If your noodles are dry, you probably prepared too many noodles and not enough sauce. You could always try mixing up more sauce or just cooking fewer noodles next time.

Is Shrimp Scampi Healthy?

Shrimp is high in protein and low in calories so it is generally a great ingredient for a healthy diet.

That being said–shrimp scampi is still largely based in butter. It’s not a dish that should be eaten every day, but it is a great source of protein, carbs and healthy fats. You can search for a healthy shrimp scampi recipe that may use more fresh lemon juice and less butter for a healthier option.

Do you Take the Tails off Shrimp for Scampi?

Whether or not you take the tails off is a matter of preference.

I like to take the tails off because it makes the dish easier to eat. When you order shrimp scampi at a restaurant you may see it is often served with tails on. This is for a few reasons.

The first is that it’s easier for the kitchen to leave the tails on. The second reason is some chefs believe the tails add an important flavor to the dish that should not be left out.

The third reason is aesthetics. The tails look nice and have a bright color that contrasts beautifully with the parsley and lemon.

Is it OK to Eat a Shrimp Tail?

Shrimp tails are safe to consume. Some people like the added crunch.

You should not eat shrimp tails on a regular basis. They contain cholesterol and saturated fat that is not needed in your diet. It is customary to remove the tails of shrimp before eating.

Do You Wash Shrimp Before Cooking?

It’s a good idea to give shrimp a quick rinse before cooking it. Rinsing it helps remove any leftover bits of shell and any other stuff that may be stuck to the flesh.

How Long Should You Cook Shrimp For?

Shrimp are fully cooked when there is no more gray and every part of the shrimp looks pink or solid white. Cook your shrimp in a single layer to ensure it cooks evenly.

It should take about four to five minutes, depending on your cooking temperature and the size of your shrimp.

Favorite Recipes

Cooking Shrimp Scampi in the Instant Pot makes this recipe incredibly fast and easy!
This Classic Shrimp Scampi from Cooking Classy makes the process very easy
This Shrimp Scampi with Homemade Noodles would really impress your guests, knowing it is all made from scratch!

Expert Tips

You can use just about any noodles for Shrimp Scampi. Make it with linguine, spaghetti, angel hair or even skip the pasta and serve guests a nice crusty bread to dip in the sauce instead.
Do not overcook your shrimp! It’s the quickest way to ruin Shrimp Scampi and so easy to avoid. Keep an eye on your shrimp as it cooks. As soon as it is no longer opaque, it is done.
If your pasta cooks faster than your shrimp, toss them with a little bit of olive oil or some of the sauce to keep them from sticking together. Do not rinse your noodles after cooking them.

What to Serve With Shrimp Scampi

Noodles: linguine, spaghetti noodles, angel hair pasta, zucchini noodles, gluten-free pasta
Vegetables: Roasted brussels sprouts, sauteed green beans, creamed spinach, roasted potatoes
Salad: Fresh garden salad, Caprese salad, Caesar salad
Sides: Crusty bread, French bread, risotto, creamy polenta, garlic bread, cauliflower rice, tomato bruschetta, lemon rice, white rice

Recipes to Serve with Shrimp Scampi

Here are some of my favorite recipes to serve with Shrimp Scampi!

Restaurant-Style Italian House Salad

Italian house salad close up in a white bowl.

This easy Italian House Salad recipe is perfect for all those times you need just a little something on the side. Zesty pepperoncini and parmesan add lots of flavor, but it’s the restaurant-style Italian dressing that really takes this salad to the next level.

Garlic bread garnished with chopped parsley over the top, cut into squares.

This Garlic Bread is perfectly toasted with the perfect amount of garlic, herbs, and butter to make it completely irresistible! Garlic Bread is quick and easy to make and the secret ingredient makes this bread better than any other!

Sun-dried tomato salad in a bowl with a lemon wedge garnished on the side.

This sun-dried tomato salad requires only a few key ingredients and is coated in sun-dried tomato oil for optimal flavor and minimal prep time. It’s loaded with chickpeas, feta cheese and sun-dried tomatoes, making it a healthy, delicious, plant-based salad recipe.

Roasted green beans and potatoes in a baking dish.

Oven roasted green beans and potatoes are a delicious side dish that will keep your family coming back for more! With just one sheet pan, you’ll have a healthy, vegan and gluten free well-rounded side to pair with almost any main dish. The best part? It’s ready in just 35 minutes!

Fried tenderstem broccoli and garlic in a pan, ready to serve.

A healthy and easy tender stem broccoli side dish is all you need to elevate your meal to another level! Gently boiled, and then pan-fried broccolini is the best quick way to cook this wonderful vegetable! A versatile recipe that goes with a range of meat, poultry, and fish dishes, this is our go-to side dish when we’re looking for a flavorsome and nutritious sidekick that is ready in 10 minutes! Tenderstem Broccoli with Garlic and Lemon (and just a pinch of chili flakes) may just become your favorite side this year!

Lemon arugula salad in a bowl with parmesan cheese and pine nuts.

Lemon Arugula Salad with Pine Nuts is a quick and easy salad that is peppery, sweet, and satisfying. Arugula is tossed with cherry tomatoes, toasted pine nuts and parmesan cheese and finished off with a lemony, olive oil dressing.

Cheesy baked asparagus in a baking dish.

Cheesy Baked Asparagus with mozzarella and parmesan is an amazing dish that can be enjoyed as an appetizer or a side dish. Quick, easy, and full of freshness and flavor.

Easy no knead bread golden brown baked in a Dutch oven pan.

This is the best bread recipe, and quite possibly the only one you’ll ever need! The recipe for No Knead Bread creates a rustic, artisan bread loaf using just four ingredients and a bit of patience.

This is the best simple tossed green salad that goes so well with any meal! Fresh dressed greens with a simple lemon or apple cider vinaigrette, it will take you just a few minutes to make!

Garlic butter spread in a bowl next to toasted garlic bread slices.

This Garlic Bread Spread only requires 4 ingredients and comes together quickly to make the best homemade garlic bread!

Caprese salad served on a white rectangular platter drizzled with balsamic reduction and chopped walnuts.

The addition of warm toasted walnuts makes this Caprese salad stand out against the rest. A simple addition with tons of flavor.

Grilled corn and avocado salad with Feta cheese in a bowl with a lime wedge and jalapeno rounds garnished on top.

Grilled Corn And Avocado Salad With Feta Cheese is the perfect side dish for the warm weather! With sweet corn, creamy avocado, a savory dressing, and a little kick, this summer salad will be a huge hit with the entire family.

Haricot vert salad with toasted almond slices on top, served in a bowl with a spoon resting in it.

This haricot vert salad is made with French green beans (haricots verts), toasted almonds, and a quick homemade honey mustard dressing. Serve it warm or cold for an easy side dish!

Confit cherry tomatoes and garlic in a bowl with fresh rosemary garnished on top.

Confit Cherry Tomatoes and Garlic is a rich and savory condiment that will liven up your dinner table. Fresh, whole cherry tomatoes are partially submerged in extra-virgin olive oil with garlic, shallots, and aromatics then slowly cooked at a low temperature. The result is intense, concentrated tomato flavor, nutty and buttery garlic and shallots, and a delicious, herb-infused, garlicky tomato oil. This recipe might just be the best way to preserve the taste of summer into the winter months!

Roasted zucchini alla scapece served on a platter with fresh mint sprigs.

Zucchini alla Scapece is a classic Italian recipe in which roasted zucchini is marinated in tangy vinegar, fresh mint and garlic. With only five main ingredients, the recipe is so simple, yet very robust and aromatic. Serve it on your next antipasto platter, spooned over creamy ricotta and grilled bread, or as a light side to roasted, grilled or braised meats or fish. If you’re looking for something to do with all of that homegrown zucchini from your garden, look no further!

Vegan garlic mushrooms in a serving bowl with a serving spoon on the side.

This vegan Garlic Roasted Mushrooms recipe is seasoned simply with salt, pepper, olive oil, and fresh rosemary for an easy keto side dish that pairs well with just about anything!

Strawberry goat cheese salad with pine nuts and walnuts garnished on top.

This strawberry goat cheese salad is the perfect spring and summer salad! Made with fresh strawberries, goat cheese, spinach, walnuts & pine nuts. Then drizzled with a homemade balsamic vinaigrette with a hint of cinnamon.

Roasted mashed cauliflower with chives garnished on top.

This Roasted Mashed Cauliflower with ricotta cheese and garlic is one of my favorite creamy, low-carb side dishes. Perfect with grilled chicken or seafood as a flavorful accompaniment.

Sushi vs. Sashimi

Sep 12, 2023 · Leave a Comment

Did you know that not all raw fish at your favorite Japanese restaurant is sushi? Understanding the difference between sashimi and all the different types of sushi can help you place your next order like a pro!

Dragon roll with chopsticks and a side of soy sauce on the side.

If you have ever looked at the menu at Japanese sushi restaurants and felt completely lost–you are not alone.

It turns out, there are many different types of sushi and there are also more dishes outside of sushi in Japanese cuisine that use raw fish!

Two categories you may see on sushi menus are sashimi and sushi. While these two may appear very similar from the photos and key ingredients, they are actually very different.

If you are faced with a decision of which to order, you don’t need to fear. Both are delicious Japanese specialties and with each, you will get a unique culinary experience. Both are perfect for sharing with friends or enjoying a romantic date night.

With a few additional tips on what makes each dish unique, you can order with confidence, knowing just what you are getting!

What is Sushi?

Philadelphia roll sushi pieces on a platter.

Sushi is a popular type of Japanese cuisine made with fish and seafood (raw or sometimes cooked) and wrapped along with vinegar rice and other ingredients. The exact ingredients inside a sushi roll can vary greatly but the one ingredient that is always consistent with traditional sushi is the rice. All sushi has rice.

Sushi rice is unique in flavor and texture. It is a short-grain white rice which makes it chewy and sticky rice, and then it is mixed with rice vinegar and a hint of sugar and salt. The result is vinegared rice that is a bit sour but is perfectly balanced by the other ingredients in the roll.

Sushi rolls do not have to contain raw fish or any meat at all to be considered sushi. Sushi may contain raw fish, cooked fish, tofu, or some rolls that can be made with just vegetables (like this Gobo Sushi!). The key to good sushi is all in the rice.

In order to be considered sushi, the dish must have bite-sized pieces of sushi rice along with other toppings and ingredients. There are several different types of sushi.

What is Sashimi?

Sashimi slices of sushi grade meat served with a slice of lemon on the plate.

Sashimi, on the other hand, is all about the meat. In fact, sashimi is only raw meat.

Sashimi is thinly sliced raw fish or meat, served completely on its own with a side of soy sauce or wasabi.

Sashimi means “pierced body” in Japanese, which refers to the way the meat is cut and prepped for the dish. Only the highest-quality meat can be used for sashimi, to keep it safe to consume.

The most common ingredients for sashimi are fish and seafood, but beef, horse and deer can also be used for sashimi. Any meat that is used must be incredibly fresh to prevent bacteria from having the chance to grow.

Ingredients

Of course, the main difference between sashimi and sushi is the rice, but there are other ingredients that differ as well.

Sushi may contain a wide variety of ingredients. The base is always rice, topped or rolled with fish, seafood, vegetables, sauce, and whatever else the chef has chosen to include.

You can find sushi made with raw tuna, salmon, eel, octopus, or yellowtail as well as cooked shrimp, crab, and tofu. Other ingredients may include cucumber, avocado, bamboo shoots, mango, cream cheese, carrot, seaweed (nori), sesame seeds, or jalapeno. The options are endless.

Sashimi is purer. Authentic sashimi is made with only the highest quality, fresh fish or meat.

Traditional sashimi is made from freshly caught saltwater fish, which tends to carry less bacteria and risk of parasites than farmed fish. Often it is caught on a single line, rather than a net to ensure sustainability, and it is put in ice right away to ensure freshness. It usually consists of salmon, tuna, squid, halibut, or yellowtail. Sashimi is very important to Japanese culture so even the process of how the fish is caught is very specific.

Sashimi is typically enjoyed with no seasoning or sauces, allowing you to taste the true flavor of the fish. Each fish has its own depth of flavor that shines through when it is served on its own.

Preparation

Sushi and Sashimi differ in preparation as well.

Sashimi is pure, thinly sliced fish. It has a natural flavor that shines all on its own and is meant to be savored.

Sushi is made with bite-sized pieces of rice either topped or rolled with other ingredients. Different types of sushi are prepared in different ways. The rice may be on the outside of the roll (like this Rainbow Roll Sushi Recipe), rolled inside the seaweed, or simply placed at the bottom of the bite. Sushi may or may not include nori seaweed.

Etiquette

Several styles of chopsticks shown. — Set of wooden traditional Japanese, Chinese, and Asian food chopsticks. Isolated vector illustration on a white background. Collection of 4 pairs of classic Eastern cuisine chopsticks. Realistic design

These two dishes have different preparations and different textures makes eating them a bit different as well.

Sushi may be eaten with chopsticks or with fingers– though some may argue eating sushi with your fingers is improper. The seaweed on the exterior makes sushi easy to pick up, dip and enjoy.

Sashimi is raw fish, so it should only be eaten with chopsticks. True sashimi lovers will say it should not be dipped in any sauces so you can enjoy the true flavor of the fish.

When eating sashimi or sushi, you should be careful with your chopsticks as proper use of chopsticks is important table manners. Chopsticks should not be used to point at anything and should also not be poked into your rice. You should also not transfer a bite from your chopsticks to someone else’s chopsticks but you may use your chopsticks to transfer a piece to someone else’s plate.

Whether you are ordering takeout, dining at a fine restaurant, or making Japanese cuisine at home, sushi and sashimi are great dishes to add to your meal. Both can be eaten as appetizers or as a complete meal.

Is Sashimi or Sushi Healthier?

Sushi and sashimi can both be a part of a healthy diet when eaten in moderation. Fish is full of protein and healthy nutrients like omega-3 fatty acids and is low in calories.

Sashimi may be considered healthier than sushi by some because sushi is made with rice, which adds calories, fiber, and carbohydrates. The variety that sushi offers may be more fitting for different diets.

Sashimi is higher in protein and may be more filling than sushi. Most people eat more sushi in a sitting than sashimi simply because it does not have as much protein and doesn’t feel as filling.

Why are Sushi and Sashimi Safe to Eat?

The raw food in sushi or sashimi is perfectly safe to eat when it is prepared properly. It is important to use the freshest fish possible and to stick to saltwater fish because they are less likely to carry dangerous bacteria. Freshwater fish are more likely to carry harmful bacteria than the fresh seafood used for sushi or sashimi.

The Japanese people have developed an appreciation for raw fish over many centuries and they are experts on keeping the dish safe from bacteria.

Studies have shown that raw fish contains higher doses of important nutrients that may be cooked away when the fish is cooked.

That being said, sushi and sashimi are not recommended for anyone with a weakened immune system or anyone who is pregnant.

If you are concerned about eating raw fish but still want to enjoy some Japanese cuisine, you can use cooked fish or vegetables in your sushi. Crab and shrimp are often used in sushi and are cooked.

What are the Different Types of Sushi?

There are many different variations of sushi. Here is a brief description of each:

Nigiri: Nigiri sushi is a bit of a combination between sushi and sashimi. It is very simply a piece of fish or raw seafood on top of a small ball of sushi rice. Nigiri may have a thin strip of seaweed holding the meat to the rice, but the flavor is focused on the raw fish with a hint of rice.
Maki: Maki rolls are what most people picture when they think of sushi. It is rice, meat, and vegetables rolled into seaweed. Maki is the Japanese word for “rolled up”. Maki rolls are the most popular type of sushi. California rolls, which are a popular American sushi, would fall into this category. Maki is made by laying out a piece of nori on a bamboo sushi roller and putting a thin layer of sushi rice on top, then the vegetables and fillings. The seaweed is then rolled tightly and sliced into bite-sized pieces.
Uramaki: Uramaki is the same as a maki roll but it begins with rice first so when the roll is rolled the rice ends up on the outside of the roll, rather than inside. It may also have sesame seeds sprinkled on the outside to make the roll easier to pick up without the rice sticking. This inside-out roll is an American invention, adding a bit of style and variation to the typical sushi roll but it is not as popular in Japan. Dragon Roll Sushi is a great example of a maki roll!
Temaki: Temaki could be called temaki, temakizushi, or a hand roll. The hand roll is very similar to a maki roll, but it is rolled by hand, rather than the bamboo mat. When the roll is rolled by hand it often ends up in a cone shape, rather than a uniform roll. It is usually not sliced but eaten as a whole.
Chirashi: Chirashi is a type of sushi that isn’t rolled at all. It is all the ingredients you might find in a sushi roll but offered in a bowl instead. Chirashi means scattered, referring to the way the ingredients are scattered in a bowl rather than wrapped up neatly. You may not find chirashi on many menus in the US but it is gaining popularity in Japan. There you can find Tokyo chirashi, made with raw fish, and Osaka-style chirashi made with fully cooked ingredients.
Sushi Burrito: This is another type of sushi that you may not come across too often but it is out there. A sushi burrito is exactly what it sounds like. It is basically a burrito-sized sushi roll. Rice, vegetables, and meat are folded into large sheets of nori, creating sushi that can be held and enjoyed like a burrito.

What is the Best Sushi for Beginners?

If you have never tried sushi before, it may be helpful to start with a roll that has cooked fish to allow your palate to adjust to the new flavors.

The California roll is probably the most popular roll for beginners. It contains fully cooked crab, cucumber, and avocado. Some restaurants make a spicy California roll with a little sriracha or spicy tempura on top.

Another popular roll is a shrimp tempura roll. The shrimp are breaded and fried before being added to the roll along with some vegetables. Shrimp and crab should not be eaten raw. When they are in sushi, they are fully cooked so you should be able to feel comfortable eating them.

If you are nervous about any type of fish or seafood, a simple cucumber roll is a great place to start. Enjoy it with some soy sauce and a small amount of wasabi paste.

If you are an adventurous eater you should have no problem trying sushi or sashimi of any kind. It’s a good idea to share some with a friend so you can try a large variety without breaking the bank!

What is More Expensive, Sushi or Sashimi?

Sashimi is generally more expensive than sushi because it is made of pure, fresh, high-quality fish without any fillers. Traditionally the saltwater fish are caught by hand and delivered fresh as soon as possible. That kind of service and sustainability can be expensive.

It is necessary to use high-quality fish to achieve the best flavor and safety for sushi or sashimi.

It is important to remember that people tend to eat less sashimi in one sitting than sushi, so while sashimi may be more expensive, you will probably end up ordering and eating less of it and feeling just as full and satisfied.

What Is Sushi Vinegar?

Sushi vinegar is what makes sushi so delicious. It’s a simple combination of rice vinegar, salt, and sugar. These three ingredients make the sour rice sticky and flavorful and perfect for rolling up in a roll or forming into bite-sized mounds.

It’s easy to make your own sushi rice at home, with or without a rice cooker.

Tacos de Pescado

Sep 11, 2023 · Leave a Comment

Tacos de Pescado are delicious fish tacos from Baja California. Bring a little bit of Mexico into your home with this easy Tacos de Pescado recipe!

3 tacos de pescado on a wooden board with a small bowl of fish taco sauce and an avocado.

Across the West Coast in California and Mexico, there are hundreds of different shops selling their version of the perfect Tacos de Pescado, or fish tacos.

While everyone has their own favorite fish taco recipe, the general outline is the same. You take flaky, white fish, fry it in a spiced batter, and then lay it in fresh corn tortillas with a creamy sauce and cabbage. Squeeze some fresh lime juice over the top and it becomes irresistible.

It’s the perfect food to enjoy at the beach–but it’s also very easy to make at home, wherever home may be.

Tacos de Pescado are especially easy to enjoy at home because they don’t require any special ingredients. In fact, the ingredients needed are available at most grocery stores.

If you’ve been craving a taste of Mexico and California, you cannot go wrong with this easy Tacos de Pescado recipe. Pair it with some Tacos de Camaron for a true feast!

Recipe Origins

Fish tacos are not really new, but in some ways they are.

Indigenous people along the coast of Mexico have been catching fresh seafood and wrapping the fish filets in stone-ground corn tortillas for thousands of years. It was just within the last 50 years that fish taco really got its branding.

The fish taco as it is known today is said to have come from Baja California, a Mexican state, from a simple roadside taco stand in the 1970s. That is why many people today still call them Baja tacos or Baja fish tacos.

From there it made its way to California where the popularity really took off and today you can find fish tacos on the menu in American restaurants all along the coast.

Why Make This Recipe

Easy: A simple batter, some flavorful sauce, and a corn tortilla and you’ve got a meal that is absolutely delicious!
Simple Ingredients: Any white fish can work for this recipe, and you can even use frozen fish if you don’t have access to good fresh fish. The rest of the ingredients you may even have in your pantry.
Crowd Pleaser: You don’t have to love fish to love a good fish taco. Any fishy flavor is overpowered by the batter, sauce, tortilla and cabbage and what remains is incredible, fresh flavor.

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.

Fish Taco Sauce Ingredients

Sour Cream: You could use Greek yogurt as a healthy substitute but I would not replace the full amount or you will not get a good texture.
Lime Juice: Use fresh lime juice for the best results!
Garlic: Use fresh garlic for the best results!
Sriracha: Any hot sauce will work. I love Tabasco Brand Sweet and Spicy Sauce. You could also use just a tiny bit of chilies in adobo sauce.

Fried Fish Ingredients

Cornstarch: Important for adding to the crispiness of the batter. This also helps the batter absorb less of the frying oil.
Smoked Paprika: Regular paprika is also okay if you don’t have smoked paprika.
Cayenne Pepper: You can make this recipe as spicy or as mild as you’d like by adding more cayenne or omitting it altogether.
Beer: Any pale beer will work. You could also use sparkling water as a non-alcoholic substitute.
White Fish Filets: Use fresh fish if you can, but you can also use frozen filets (thaw before cooking). Tilapia, mahi mahi, or cod are great choices!
Oil for Frying: I used vegetable oil but you can also use sunflower oil if desired.

Taco Ingredients

Ingredients to build tacos de pescado with.

Corn Tortillas: You can sub with flour tortillas if desired, but I prefer corn! Make sure to char the corn tortillas before assembling your tacos!
Coleslaw Bag: Or finely shredded cabbage
Avocados (optional)
Cotija Cheese (optional): Use crumbled feta cheese for a similar taste profile that is easier to find.

How to Make This Recipe

Step One: Make the Sauce

In a small bowl, combine the fish taco sauce ingredients and mix with a spoon until fully combined. Set aside.

Step Two: Fry the Fish

Seasonings and flour added to a small bowl.

White fish cut into sticks before seasoned.

Cast iron skillet with fish sticks frying in it.

Next, make the fish fry batter. In a large bowl, combine the flour, cornstarch, spices, beer, and water. Mix to combine, until the batter is smooth.

Add the vegetable oil to a large skillet or cast iron skillet and heat over medium-high heat until the oil reaches 350 degrees Fahrenheit.

When the oil is hot, dip the individual pieces of fish into the beer batter, dropping the small pieces of battered fish into the oil. Make sure to fry in batches as you don’t want to overcrowd the skillet.

Fry for 2-3 minutes on each side in the hot oil until the fish is golden brown. Then remove the fish to a plate lined with paper towels to drain fish of excess oil. Repeat until all of the fish is cooked.

Step Three: Assemble the Tacos

A corn tortilla topped with coleslaw, fish stick, avocado and sauce for a tacos de pescado dinner.

When all of the fish is cooked, heat tortillas on a dry, hot skillet for 10-20 seconds on each side until char marks form.

Take the warm corn tortilla and lay down a layer of the coleslaw mix. Place fish into the taco as well as some avocado cubes, cotija cheese, a drizzle of fish taco sauce, and a squeeze of lime (if desired).

Serve and enjoy!

Expert Tips

Close up of 3 tacos de pescado with fish sauce and coleslaw added to them.

Test your oil temperature with a piece of batter before adding your fish. You want it to cook evenly and not burn.
Be careful not to overcrowd your pan while frying this fish. This helps ensure they cook evenly.
If you are cooking a large amount, try not to stack your fried fish as this may lead to it becoming soggy. Save prepared fish on a wire rack in the oven at a very low temperature to keep it warm.
If you find that your batter is too thick or too thin you can add more beer or more flour.
You can customize your tacos any way you like. Many people like to add a red or green salsa to their tacos or pico de gallo. You can also try them with different types of fish or shrimp.

What to Serve With Tacos de Pescado?

Serve your Tacos de Pescado with a side of chips and salsa, guacamole, or rice and beans. You can also offer salsa, pickled red onion, fresh jalapeno, and cucumber as a topping for the tacos.

What Kind of Fish Do You Use for Fish Tacos?

You can use any white fish. Cod, tilapia, mahi mahi, and halibut all work well for these tacos.

If you are using fresh fish it should not be slimy or smelly. Choose a fish that has firm flesh.

If you are using frozen fish (which is sometimes fresher than the fresh fish) thaw it in cold water and pat it dry before putting it in your batter.

What is the Least Fishy Fish to Use for Fish Tacos?

Tilapia has a very mild flavor and is probably the best choice to use for guests who are not a fan of fish. Making some Tacos de Camaron or carne asada for those picky eaters may also be a good idea!

Storing Leftovers

You can store leftovers in an airtight container in the fridge for up to two days! I recommend storing the fish with a piece of paper towel in the container to absorb the extra moisture.

Reheating Leftovers

I would not recommend microwaving your leftovers. Instead, reheat them in the oven until warm. I also really like reheating leftovers in the airfryer for a few minutes to keep the crispy outer texture.

Did you enjoy this Tacos de Pescado recipe? If so, make sure to check out these other recipes we picked out just for you:

Beef Bourguignon vs. Beef Stew

Sep 7, 2023 · Leave a Comment

Beef Stew is a delicious, warm comfort food that is popular around the world, but the French have taken this simple stew and made it their own with beef bourguignon. Learn the differences between the two so you can know which you prefer!

Spoonful of beef bourguignon being scooped out of a full bowl of the beef stew.

Beef stew is such an easy, filling dish that truly warms you up from the inside out.

Most cultures have their own version of stew with beef (like this Seswaa from Botswana). It’s an easy way to use up tough cuts of beef, which become tender and delicious when cooked slowly over time, as well as hearty vegetables like carrots and potatoes.

The French also have their own version of beef stew. Theirs is called Beef Bourguignon.

While beef bourguignon is considered a beef stew as it has chunks of meat cooked slowly with vegetables in a broth, there are some things that make beef bourguignon different from a typical American beef stew.

While beef bourguignon is a beef stew, beef stew is not beef bourguignon.

If you want to take comfort food to a new level, it’s important to understand the difference between beef stew and beef bourguignon.

What is Beef Stew?

Personal size skillet of beef stew in a hearty sauce.

Beef stew is made with cuts of beef and vegetables stewed together over a long period of time until the meat and vegetables are perfectly tender. As the stew cooks, the flavors melt together creating a dish that is full of simple beef flavor but plenty of texture.

Different stew recipes may call for different vegetables. Most use carrots, potatoes, onions, and celery or peas.

Beef stew may also be made with different cuts of beef and a different mixture of herbs and spices. Usually, beef stew is made with tough cuts of meat, chopped and sauteed before cooking for several hours to make them soft.

The stew is traditionally cooked in beef broth or beef stock but some recipes may call for some tomato sauce as well as a bay leaf.

What is Beef Bourguignon?

Beef bourguignon served over mashed potatoes.

Beef Bourguignon is a classic dish in French cuisine. It is beef stew, with chunks of beef and vegetables, but the main difference is the use of red wine in beef bourguignon rather than a simple beef broth.

While the red wine is the main difference between the two dishes, it is not the only difference. Beef Bourguignon also contains other unique ingredients that add to its depth of flavor.

Origin

One of the big differences between these two dishes is where they come from.

The exact origin of American beef stew is hard to place. Stews have been made since ancient times and each culture seems to have its own version that has been spread across borders.

The beef stew that most Americans are familiar with may have Irish, French, or English roots. It seems to be a variation on stew found in each of these areas, just simplified to be more accessible for those feeding a crowd on a low budget. Beef stews made with more herbs and tomato paste may be inspired by Julia Child.

Beef Bourguignon, or more authentically, “Boeuf Bourguignon”, is distinctly French. It comes from the Burgundy region of France and may also go by the name “Beef Burgundy”. There, one of their most popular regional ingredients is red wine and another is beef. The combination of both for this stew just makes sense.

Ingredients

Both of these dishes call for chunks of meat but from there, the ingredient list varies.

Beef stew usually contains potatoes, onions, carrots and peas. These vegetables are cooked in beef stock and possibly a bit of tomato sauce.

Beef Bourguignon calls for bacon grease or lard for browning the beef cubes, pearl onions, garlic, carrots, and button mushrooms. Many recipes for Beef Bourguignon may suggest a higher-quality cut of beef like brisket or round steak, while beef stew can be made with any beef stew meat like chuck roast or chuck beef.

Beef Bourguignon is cooked low and slow in the braising liquid, high-quality pinot noir, a red burgundy wine, lending the flavor of the wine to the tender beef. The vegetables are often added in the last half hour to keep their flavor strong and independent from the beef chuck. Bacon lardons mix in with the rest of the ingredients for even more flavor.

The result of these ingredients is a completely unique flavor that makes this classic French stew more rich and complex than a simple beef stew.

Cooking Method

Beef chunks, mushrooms, garlic and fresh herbs sauted inside an instant pot ready to cook.

When served, these two dishes look very similar, but their flavor is unique in part due to the way they are prepared.

For both dishes, most recipes call for chopping the beef and cooking it in a skillet with a bit of olive oil to sear the outside before adding it to the stew.

Beef stew is cooked in an open pot on the stovetop at low heat. Broth can be added to the dish as it cooks to ensure there is adequate cooking liquid. As the meat and vegetables are slowly cooked they become soft and share flavor.

Traditional American beef stews can also be cooked in a slow cooker or a large Dutch oven.

Beef Bourguignon may have a little longer cooking time. Once the meat is browned, it is deglazed with wine or brandy and then braised in red wine until fully cooked and tender. The braising process traps the liquid and also enhances the flavor.

The braising of this classic French dish can be done on the stovetop, in the oven, or in the Instant Pot like the recipe on my site.

This stew cooks for several hours before small onions, vegetables, and fresh parsley are added near the end for additional flavor.

You do need to be cautious not to overcook beef bourguignon. If overcooked the sauce may turn out bitter, rather than rich and flavorful. If cooked too short, your meat will not be tender and soft. This requires some careful watching and testing to ensure it is done but not overdone.

Serving

Dutch oven beef bourguignon next to two bowls of beef bourguignon served over mashed potatoes and a spoon resting in each one.

Beef stew and Beef Bourguignon are very similar dishes, but they are eaten in very different ways.

Beef stew is typically a meal all on its own. It was designed as a way to use tough meat and hearty vegetables and has always been accessible to all demographics and viewed as a simple, casual meal.

It is served as the main course, possibly with some bread to soak up any leftover gravy and a light salad to balance the heavy dish.

Beef stew is packed with vegetables and the potatoes often break down during cooking making it thick, hearty, and filling.

Beef Bourguignon can be eaten alone but more often it is served with spaghetti noodles, potatoes, or other pasta noodles. It could also be served over rice or polenta. Often you may see beef bourguignon served with a side of vegetables like peas or green beans. Check out this other list of Beef Bourguignon Side Dishes as well!

Taste and Flavor

While these two stews are often confused for one another, once you taste them side by side it’s tough to discount the differences and how they impact the final dish.

Beef stew is simple and delicious. You can almost tell by looking at it what the flavor will be and that is exactly what you get.

Typically the spices used in beef stew are very simple. The majority of the flavor comes from the vegetables and the meat itself.

Beef Bourguignon is more complex. There is a rich flavor that comes from the red wine and seeps into every bite.

As the bite melts in your mouth, you will taste more of the carrots, mushrooms and beef and the bacon offers a salty, savory kick. The combination of the powerful wine flavor and the earthy stew makes it truly unique.

If you are searching for a simple stew, you can’t go wrong with a bowl of traditional American beef stew. It is delicious, hearty, and fitting for even the pickiest eaters. With easy-to-find ingredients, it’s a dish that is perfect for a quick weeknight or crock pot meal.

If you are looking to branch out from a simple stew, classic French Beef Bourguignon may be a great option to try. It’s not difficult to prepare, but it contains complex flavors in the rich red wine sauce. This is a dish that is sure to impress guests at a dinner party but also easy enough to make in the pressure cooker for a casual meal at home.

Homemade Pistachio Baklava Recipe

Sep 5, 2023 · Leave a Comment

Layers of crispy phyllo dough, a delightful, cinnamon-y filling, all coated in honey syrup. This Pistachio Baklava is a great twist on a classic, with a blend of walnuts and pistachios for the filling.

3 pieces of pistachio baklava with a tray of baklava behind it and a honey drip

If you have ever been served a plate of delicate, crispy, sweet pistachio baklava, dripping with simple syrup that melts perfectly in your mouth–chances are it’s a dessert your mind has wandered back to a few times.

Who can resist wanting to bite into one of those perfectly crisp squares or diamond shapes, soaked with sweet sugar syrup and filled with colorful pistachios and the subtle flavor of walnuts?

If your mouth isn’t watery yet, it should be!

Baklava is the perfect, light, and flaky dessert. With a mixture of pistachio nuts and walnuts carefully cradled in thin phyllo dough, it is the perfect blend of nutty, sweet, and crispy. It is perfect for anyone who wants something sweet but not overwhelming.

Delicious pistachio baklava also looks beautiful. It’s easy to cut into fun shapes and all the layers make it look extravagant. It’s the perfect dessert to serve at family gatherings or any special occasion.

The truth is, making pistachio baklava does take some effort, but it is an effort worth taking. Maybe effort is the wrong word… It takes patience. Phyllo dough can be tricky to work with and piling all the layers may take time–but it is time well spent!

When you make a homemade version, you control the ingredients and when you have complete control it is bound to taste better than any store-bought option. Fresh out of the oven, hot and crispy, it really can’t be beaten!

Recipe Origins

As we learned in our history of Greece, modern-day Greece was, at one point, closely intertwined with Turkey. Because of their histories, it’s no surprise that the two countries can’t agree on which was the creator of baklava.

It seems that baklava has been a joint effort around the world, with each country that experienced it adding its own unique flair.

The Greeks made the recipe with phyllo dough, the very thin dough that we use in this recipe.

It is thought that Armenians added the use of cinnamon and cloves and that the Arabian peninsula added rose water or orange blossom water to the recipe.

This recipe for Pistachio Baklava includes the typical walnuts, but it also has the addition of pistachios! I love pistachio desserts (these Pistachio Cookies are one of my favorite recipes on my site) and this Pistachio Baklava is no different!

Why Make This Recipe

close up of pistachio baklava sprinkled with walnuts

“Travel” to Greece: Greece is one of the most amazing destinations to visit, and one of the reasons is because Greek food is just amazing. If you want to try Greek food at home, you can! Just follow the recipe below.
Mixed Nuts: This recipe features a blend of walnuts and pistachios for the perfect baklava filling!
Not Too Sweet: My problem with store-bought baklava is that it’s often too sweet and too thick, coating your hands and overpowering the phyllo crunch and nut taste. The syrup in this baklava recipe is not too thick, which means it’s the perfect blend for your homemade Pistachio Baklava!

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.

Pistachios: Unroasted, unsalted pistachios. Do not get salted pistachios. You can buy these in the bulk section of your local grocery store.
Walnuts: Unroasted, unsalted walnuts. Do not get salted walnuts.
Phyllo Dough: You can normally find this in the freezer section of your grocery store. Allow it to thaw in the fridge overnight before making your Pistachio Baklava.
Lemon Juice: Use freshly squeezed juice if you can, but pre-bottled lemon juice will also work.

Instructions

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Step 1: Make the Nut Filling

Shelled pistachios in a food processor to make pistachio baklava.

Ground up pistachio nuts inside a food processor to prepare Pistachio Baklava.

Preheat the oven to 350 degrees Fahrenheit.

Add the pistachios to a food processor and pulse until roughly chopped. Remove the pistachios from the food processor, then add the walnuts and pulse again until the walnuts are roughly chopped.

Put the pistachios and walnuts in a bowl, then add the cinnamon, cloves, and granulated sugar and mix to combine. Set aside.

Step 2: Make the Syrup

Syrup cooking on the stove used to make Pistachio Baklava.

In a medium saucepan over medium heat, combine water and sugar. Mix until the sugar dissolves into the water and becomes a light syrup.

Then add the honey. Whisk again and bring to a boil. Once boiling, reduce the pot to a simmer and allow it to cook for another 25 minutes.

Once the 25 minutes is up, remove the pot from the heat and allow it to cool to room temperature. Add the lemon juice and mix to combine. Set aside.

Step 3: Assemble

Phyllo dough being added to a baking dish and brushed with melted butter to prepare Pistachio Baklava.

Ground pistachio nuts added to the top of a layer of phyllo dough to prepare Pistachio Baklava.

Another layer of phyllo dough over the pistachio nuts then scored to decorate the top layer of bars make pistachio baklava.

Melt the butter. Then use a pastry brush to brush the bottom and sides of a 9×13 glass dish with the melted butter.

Lay a sheet of phyllo dough in the glass pan, then brush the phyllo dough with melted butter. Place another sheet of phyllo dough, then brush that with butter. Continue this process until you have laid down 7 sheets of phyllo dough.

Add the ground pistachios mixture on top of the phyllo dough, and use a spoon to make sure it lays flat.

Repeat the phyllo pastry sheets and butter layers again for another 7 layers on top of the nut mixture.

Brush the top layer of the remaining phyllo dough with butter. Then use a sharp knife to cut 3 equally spaced slices lengthwise. Cut diagonal lines width-wise to form triangles of baklava (see video/photos for more detail).

Step 4: Bake

Cooked pistachio baklava that hasn't been coated in honey yet

Place the tray in the oven and bake for about 30-40 minutes or until the phyllo dough is crispy.

When the pistachio baklava is done cooking, remove it from the oven. As soon as you do, pour the cooled syrup over the entire top of the baklava.

Allow the baklava to sit until completely cooled (at least one hour) before serving. You can sprinkle extra chopped nuts on top. Enjoy!

Characteristics of Perfect Baklava

Full tray of pistachio baklava with a spoon across the top

When you are making baklava at home it may be easy to get caught up in how amazing it looks and tastes and forget what you love about authentic baklava. There are a few things you want to watch for to achieve the best baklava.

Did you know there are different types of baklava? I would consider Pistachio Baklava to be the most popular, but baklava is served in several different cultures and each has its own spin on the treat. For example:

Golden Color: You want to make sure your baklava is baked until perfectly golden brown to ensure it will have the perfect bite.
Buttery Flavor: Each layer of phyllo dough must be brushed with butter. This gives some separation between the layers which is important. Each individual layer is essentially fried in butter as it cooks.
Plenty of Layers: Don’t skimp on the phyllo dough. It’s a lot of layers. Embrace it!
Crisp but Moist: You want the syrup to penetrate the dish but not leave it soggy or dripping. You should hear a crunch when you bite into it but feel it gently melt in your mouth.

Expert Tips

close up of the inside of pistachio baklava

You can chop/grind the nuts in this recipe to your liking, but make sure not to grind them into a powder.
You can sprinkle walnuts and pistachios in the center of each individual piece of baklava for garnishment or just dust them across the entire top. You can choose whichever way you like best for decoration!
While assembling the pie, put a slightly damp (almost dry, but just a little wet) dish towel or paper towel over the phyllo dough. This will keep the dough from drying out and cracking while assembling.
Phyllo dough rips very easily, so be careful when working with it. But also, don’t worry if you rip one or two pieces. Simply discard the bad pieces and use a fresh sheet instead.
Make your pistachio baklava in advance. The dessert is best when it soaks in the honey overnight, so make it the night before you want to serve it!

Variations

Turkish baklava is made with hazelnuts, walnuts, and almonds and is often served with ice cream.
In Iran and Lebanon, you may find baklava spiced with cardamom, cinnamon, or orange blossoms.

Once you have nailed this recipe, feel free to try mixing it up. You can make baklava unique by cutting it into different shapes, adding warm spices like cloves and cinnamon, or trying out different nuts. Cashews, almonds, or hazelnuts would all be delicious. You could also try filling your baklava with cheese or chocolate for a nut-free version.

Recipe FAQs

Can You Use Other Nuts?

Yes, certainly! Though walnuts and pistachios are the most common nuts in baklava, you can also use hazelnuts. I think it would also be fun to experiment with pecans, cashews or even macadamia nuts (like in these Easy Cocadas).

Storing Leftovers

Pistachio Baklava is a dessert with a longer shelf-life than most. It will stay good either on the counter or in the fridge for up to two weeks as long as you store it in an airtight container! You’ll know that your pistachio baklava is going bad when it starts to dry up or feel stale.

If you want to freeze your dessert, you can! Wrap it up in plastic wrap and aluminum foil and freeze it for up to four months.

You can reheat baklava in the oven at a low temperature. Set it to 300 degrees for 10 minutes to make it crisp again.

What to Serve With Baklava?

Baklava is typically served at room temperature, but if you wanted to heat it up for just a few seconds you could pair it with ice cream, gelato or a dash of cream.

You could also serve baklava as a side to a cup of tea (like this cinnamon tea!), coffee or Irish cream.

Baklava is also complimented very nicely by fresh fruit or a glass of cold milk to help balance the sweetness.

Because of the nutty base, baklava goes great with a charcuterie board and some wine.

Where Can I Buy Phyllo Dough?

Phyllo dough is typically sold in the frozen foods section of the grocery store. You may see it next to puff pastry dough. You may not find it if you search near refrigerated pie crusts.

How Do I Get The Syrup to Soak In?

Getting the timing just right for pouring your syrup can be difficult. You need to pour the syrup over the baklava while it is still hot but done baking. Allow it to cool completely before you try to cut into it or you risk the syrup sliding off, rather than soaking into the dough.

How Do I Get My Baklava Perfectly Crispy?

There are several ways to make sure your baklava comes out with the perfect crispy texture and not soggy.

The first tip is to make sure you pour cool syrup over hot baklava. Allow it to cool before you cut it.

You also want to make sure you don’t use too much butter. If your dough turns out soggy, use less butter next time.

I’ve also heard ghee is a great replacement for butter to give the perfect texture. I have not tried ghee, but you could experiment with it and see what you think.

If your baklava is already soggy it can be a hassle to try to fix it. You may be able to rescue it by removing as much of the syrup as you can (gently) and then placing it back in the oven for another 20 minutes at a very low temperature. Keep an eye on it. You don’t want it to get too tough being overbaked.

Why Does My Baklava Fall Apart?

If you use too little butter or syrup you risk your baklava being too dry and falling apart. You can try chilling it to help the syrup set and keep the layers together.

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

Arepas con Queso vs Pupusas

Sep 4, 2023 · Leave a Comment

Arepas and Pupusas are both delicious, chewy corn cakes enjoyed in Latin American countries, but they are not exactly the same. Learn what makes each unique to ensure you are ordering the right dish!

Arepas served on a plate with a small bowl of guacamole.

Every culture has its comfort foods. These are foods that your mom made when there was little to eat in the house (like this Sopita!). It’s nothing fancy, but it hits the spot every single time.

In many Latin American countries that comfort food dish is very similar–probably a byproduct of the countries being so close together and sharing borders–but it’s not exactly the same. These traditional dishes date back to indigenous people and their ingredients and cooking process have changed over the years.

In Venezuela and Colombia, that dish is arepas. In El Salvador, the dish is pupusas.

If you have tried either an arepa con queso or a pupusa, you know they are warm, soft, and delicious. They are also made with incredibly simple ingredients that most families have easy access to, mainly corn flour.

When you get a craving for some Latin American comfort food, either one would be an excellent choice. But when you are craving something specific, it would be a shame to mix them up! This article will teach you the differences between Arepas con Queso and Pupusas!

What are Arepas?

Arepas are a small, thick disk of cornmeal dough filled with cheese or meat. They are most often served with cheese and called “arepas con queso”.

In South American countries you may find Colombian Arepas or Venezuelan arepas served for breakfast, lunch, or dinner. They are perfect for packing into a lunch or carrying on the go.

What are Pupusas?

Platter of pupusas with a side of curtido.

Pupusas look like a large thick tortilla, stuffed with meat or cheese before they are cooked. Pupusas are then topped with a cabbage slaw called curtido and fresh salsa.

Pupusas are most popular in El Salvador.

Ingredients

Measuring cup with masa harina filled in it.

The main difference between pupusas and arepas con queso is the key ingredient used to make them: corn flour.

Arepas are made with a precooked cornmeal called masarepa. The arepa flour, made of ground corn, is mixed with warm water and salt and then kneaded until a soft ball of corn dough forms.

Once cooked, the round corn cakes are sliced open and stuffed with cheese, black beans, beef, chicken, pork or even shrimp and fish.

Pupusas on the other hand are made with an instant corn masa flour called masa harina.

While both types of flour come from corn, the process to produce them creates a very different texture and it’s noticeable in each dish. Arepa dough is made with a special type of cornmeal and pupusa dough may also contain rice flour which gives it a different flavor.

The masa harina produces a dough that is similar to Mexican corn tortillas. The difference between Mexican corn tortillas and pupusas is the thickness of the dough. Pupusas are made much thicker than the average tortilla and are formed by hand rather than using a tortilla press.

Pupusas may have similar various fillings to arepas but they would not be the same without their usual topping. Pupusas are topped with a tangy, fermented cabbage slaw called curtido and a tomato-based salsa made with tomatoes, garlic, onion, and chilies.

Cooking Method

Pupusas frying in a cast iron pan. — Pupusas in a hot cast iron pan.

Golden brown arepas in a cast iron pan. — Arepas in a hot cast iron pan.

The dough for pupusas and arepas looks similar, but in addition to using a different flour, it is also cooked differently.

To prepare arepas con queso you take your dough and form a ball about the size of your hand. The ball is carefully flattened into a disk about a half-inch thick.

Arepas are cooked on an oiled griddle until golden brown on each side while remaining soft on the inside. They may also be put in the oven for a few minutes to finish cooking and to keep them warm while another batch is made.

After they are cooked, the cornmeal cakes are sliced and stuffed with meat or cheese inside the pocket that is formed.

Salvadoran pupusas are different. To cook pupusas, you form them into a ball and then use your fingers to form a hole in the pock. In the center of the dough, form a small dent to hold your different fillings. Then the pocket is covered up and the pupusa is flattened to about a quarter of an inch thick.

The meat, refried beans, cheese, or a variety of ingredients are added before the pupusa is cooked. Pupusas may also be cooked on a griddle but traditionally they are pan-fried until crispy.

Taste

You may think with such similar ingredients that these dishes would be almost indistinguishable, but that is not the case.

Arepas are slightly sweeter and lighter than pupusas. Their filling is usually kept very simple with salty cheese or meat. Pupusas on the other hand are more hearty and filling. Pupusas are often filled with beans or meat and are also topped with curtido and salsa which adds another layer of flavor and texture.

Arepas are often served as a side dish, snack or appetizer, while pupusas are often enjoyed as the main dish.

FAQs

Are Arepas Crispy or Soft?

Arepas are a little bit of both. They are cooked on a griddle with a little bit of vegetable oil which gives them a nice crispy exterior, but the interior is still soft. This is nothing to be worried about.

The texture may also depend on what you add to the inside. Warm, gooey cheese makes arepas feel even softer.

Can Arepas be Fried?

Arepas are traditionally cooked on a griddle, but they may be fried, baked, or cooked in an air fryer depending on your preference. For the most authentic arepas, I would stick to using a griddle.

What are Gorditas?

Gorditas are the Mexican version of a pupusa. They are made with the same flour and have a very similar flavor. They are often fried, like pupusas.

What makes Mexican gorditas different from pupusas is just like arepas, they are stuffed after they are cooked rather than before.

Can You Eat Arepas and Pupusas Cold?

Arepas and pupusas are both a popular street food. You can find them sold fresh and hot from carts on the side of the road. While it may be preferable to enjoy them while warm, they are still delicious cold or at room temperature.

This is simple comfort food. Both of these dishes are often packed as a snack or lunch.

What is Curtido?

Curtido is a very simple but flavorful cabbage slaw. It adds an excellent crunch and tangy flavor to pupusas.

Curtido is made by combining cabbage, red onion, carrot, jalapeno, salt and vinegar and allowing it to sit for a few minutes up to overnight. It is a must-have for pupusas, but it’s also delicious on tacos and quesadillas.

Pupusa Recipe from El Salvador

Aug 31, 2023 · 10 Comments

Pupusas, the national dish of El Salvador, is a simple and affordable recipe to make. Stuff them with cheese, beans, or meat, and fry them up for a filling snack or lunch!

Hand holding a freshly made pupusa over a platter of them with curtido on the side, breaking it apart to show the melty cheese inside.

Pupusas are one of those dishes that have been passed down from one generation to the next without a recipe. They are made with simple ingredients, and the cooking process is easy enough to involve everyone in the family.

They are also a perfect comfort food that sticks in a person’s memory once you’ve tried them.

Hot and fresh off the griddle, these delicious masa cakes, which taste like a thick corn tortilla, are filled with a variety of fillings… but more often than not, they contain ooey, gooey cheese.

They are a popular, affordable Salvadoran meal perfect for a family feast but also quick enough for a snack, lunch, or dinner on the go!

Recipe Origins

Pupusas originated from the Pipil tribe that used to live in what is now El Salvador. There have even been remains of the Pipil tribe’s tools used to cook pupusas found from around 2000 years ago!

Pupusas saw a shift in the Pre-Columbian vs Post-Columbian era. Prior to 1570, they were filled mostly with herbs, vegetables, and flour. In 1570, meat began to be incorporated into the filling as well.

On April 1, 2005, Pupusas were declared the national dish of El Salvador! Every second Sunday of November is National Pupusa Day.

Why Make This Recipe

4 Ingredients: This recipe only has a few ingredients and is incredibly affordable to make! Once you have the ingredients in your home, you can easily make authentic Pupusas as a delicious snack from here on out!
Prepare Together: Pupusas are a great meal to cook with friends or family. Everyone can help make pupusa dough and stuff their favorite ingredients inside. Plus t’s always more fun to eat something you made together!
“Travel” to El Salvador: If you’ve always wanted to go to El Salvador but aren’t able to, this recipe is a great one to try out! You can taste the national dish of El Salvador easily, without ever having to leave your home.

What Do I Need For this Recipe?

Ingredients

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

Masa Harina: Masa harina comes from grinding corn up. I used white masa harina for this recipe, though it also comes in yellow. White masa harina is a bit sweeter than yellow masa harina.
Salt: I use Kosher salt, but you can use table salt
Cheese: Use quesillo cheese if you can find it! I was able to find some at Compare Foods, but it should be available at any local Mexican grocery store. If you cannot find quesillo cheese, you can substitute mozzarella.
Oil: The oil is meant to cook the pupusas. I used vegetable oil, but you can use any oil with a low smoking point. Another good option is sunflower oil!

How to Make this Recipe

Step 1: Make the Dough

Masa harina and water added to a mixing bowl to prepare pupusas.

Masa harina turned into a play-dough-like consistency for preparing Puposas.

In a mixing bowl, whisk together salt and masa harina. Then add the water.

Knead the dough with your hands until it forms a Play-Doh-like consistency.

Step 2: Form the Pupusas

Form the dough into balls in 12 equal balls about 2 inches in diameter. Use your fingers to form a pocket in the middle of the dough ball, leaving the edges thick.

Add about 2 tbsp of shredded cheese in the middle of the pupusa dough. Then use the edges of the dough to cover the cheese pocket, sealing off the pupusa.

Wet your hands lightly in water or oil, and use your hands to gently flatten the pupusa into a disk.

Step 3: Cook the Pupusas

Hand holding pupusas dough with a well made into it to place cheese.

The cheese covered by the pupusas dough to make a flat pupusa, ready to add to the griddle.

Pupusas on a baking sheet, brushed with oil, ready to cook.

Heat a cast iron skillet over medium heat, and brush lightly with vegetable oil.

Add the pupusa into the pan, and cook for about 3-5 minutes on one side, until the outside is crispy and begins to turn brown. Flip the pupusa and grill again on the other side.

Repeat this process, re-oiling the skillet between each batch.

Serve with salsa and curtido and enjoy!

Filling Options

Pupusas served on a plate with curtido on the side and a side of dipping sauce in the middle.

This recipe is for very simple cheese pupusas but you can fill your pupusas with anything you want! Some of the below are traditional filling options, while others are not. Here are a few ideas:

Traditional Filling Options: Refried Beans; Cheese and Refried Beans; Chicharon and Cheese; Just Chicharon; or Cheese, Refried Beans, and Chicharon.
Meat: Any seasoned, shredded meat would be delicious in pupusas. Choose something shredded so that it folds nicely into the center of your dough ball. You can use beef, chicken, pork, chorizo, or your favorite taco meat
Beans: A great vegetarian protein option is beans! Try pinto beans, refried beans, or black beans.
Cheese: Cheeses that melt easily are the best choice. The traditional option is quesillo cheese, but you can also use options like mozzarella cheese, Oaxaca, cheddar, or fontina. You could also use vegan cheese!
Vegetables: Squash, zucchini, peppers, onions, or mushrooms would all be great. You could also add diced jalapenos or salsa.
No Filling: You don’t have to fill your Pupusas with anything if you don’t want to. You can leave them plain.

Curtido is a pickled cabbage and carrots that provides an excellent balance to the flavor and is one of the most traditional toppings. Curtido is easy to make with some cabbage, carrots, oregano, vinegar, salt, and sugar.

Be careful not to add too much of anything that will be juicy as it may make your pupusas fall apart!

Whatever filling you use, use just a little bit so it’s not too tough to close up. You only need a tablespoon of beans, possibly two, to fill the whole thing with flavor.

Expert Tips

Close up to a platter of pupusas with a small bowl of dipping sauce.

Use a large ice cream scoop to scoop your dough for equal-sized balls. This makes your cooking time more consistent when the corn tortillas are the same size.
Your dough should be the consistency of soft Play-Doh. If you find that your dough is too sticky to work with, you can mix a little bit of oil and water onto your hands. Having moist fingers makes it easier to form the balls without the dough sticking.
Once your pupusas are formed it is helpful to lay them on parchment paper, plastic wrap, or foil until they are ready to be cooked. This makes it easier to pick them up without them sticking and falling apart.
If your pupusa cracks, just pinch the dough back together before cooking to keep your filling inside. You could also add a piece of dough over the crack to help fill it in.
If you are making a big batch of pupusas, keep them warm on a tray in the oven until ready to serve.

Topping Ideas for Pupusas

There are so many delicious recipes you can serve alongside your pupusas! Here are some great options below:

Curtido
Salsa
Guacamole
Rice and Beans
Refried Beans
Fried Sweet Plantains
Or anything else that sounds delicious!

Another Tip for Rolling Your Pupusas

Follow this tip for another way to make the Pupusa disks:

Grab a gallon-sized Ziplock bag and cut it open on the sides, leaving only the bottom intact.
Make the masa balls and put one between both plastic flaps, then smush the dough with a plate.
Do this before filling, then place the filling inside the dough and roll the dough into a ball again.
Once the dough is in a ball again, place the filled dough between the plastic flaps and smush again with a plate, flattening the dough into the Pupusa shape.

Can You Make Pupusas Ahead of Time?

It is possible to make pupusas and store them in the freezer until you are ready to cook them. This is a great recipe for using up leftover meats!

Make your dough and stuff your pupusas like you would normally but before cooking the pupusas, lay them on a lined baking sheet and put them in the freezer instead.

Once frozen, transfer the pupusas to an airtight container or ziploc bag for storage. Frozen pupusas can be stored for several months. Thaw pupusas in the refrigerator before cooking on a skillet as normal.

What Do You Serve With Pupusas?

Pupusas tend to be stuffed with filling that is heavy, like cheese and meat.

Make the curtido before you begin making the pupusas so it has time to pickle and soak up more flavor.

You can also serve pupusas with some salsa roja, salsa verde, sour cream, or hot sauce.

I would recommend serving some roasted vegetables as a side to further balance out the cheesy or meaty flavor of the pupusas.

Alternate Cooking Methods

Pupusas are traditionally made on a skillet or hot griddle, but you could bake them or even air fry them. Make sure the cooking surface is oiled.

Oven

To cook your pupusas in the oven, preheat the oven to 375 degrees Fahrenheit. Oil a cookie sheet, then place the pupusas on top. Cook the pupusas for about 15 minutes, flipping halfway through.

Air Fryer

To cook your pupusas in the air fryer, preheat the air fryer to 400 degrees Fahrenheit. Oil the air fryer basket, then place the pupusas on top. Cook the pupusas for about 4 minutes, flipping halfway through.

Freezing Pupusas

If you make too many pupusas and need to set some aside for later, follow these steps:

Place the assembled but uncooked pupusas on a baking sheet and place the baking sheet in the freezer.
Once the pupusas are frozen, remove them from the baking sheet and place them in a gallon ziplock bag and write the date on the container.
You can cook your pupusas directly from frozen! They will stay good in your freezer for about 3-4 months.

Recipe FAQs

What is the Difference Between Arepas and Pupusas?

I also have a recipe for Arepas from Colombia on my website. Arepas are pretty similar to pupusas, though there is a slight difference between the two!

The main differences are that arepas are made with masarepa, while Pupusas are made with masa harina. Both are cornflours, but masarepa is precooked.

The other major difference is that arepas are stuffed with fillings AFTER cooking, whereas pupusas are filled prior to cooking.

Why are Pupusas Important in El Salvador?

As mentioned in the “Recipe Origins” section above, Pupusas have a long history in El Salvador. The recipe is now the national dish of the country and is eaten quite frequently in El Salvador as well as in the United States.

You can also enjoy the flavors of El Salvador with this recipe for Pan con Pollo Salvadoreño… so yummy!

Is Pupusa Dough The Same As Tamale Masa?

While pupusas and tamales are made with the same kind of flour, tamales also have oil and lard whereas pupusas do not. Based on this, they are not a good substitute for one another.

Are Pupusas Gluten Free?

Pupusas are made with corn flour that is gluten-free! Be sure and double-check that any filling you use is gluten-free. Some canned ingredients, like refried beans, may have gluten as an allergen.

If you enjoyed this Pupusas Recipe, make sure to check out these other recipes I picked out just for you:

Pupusa Recipe from El Salvador

Pupusas, the national dish of El Salvador, are a simple and affordable recipe to make. Stuff them with cheese, beans, or meat, and fry them up for a filling snack or lunch!

4.58 from 19 votes

Print Pin Rate

Course: Appetizer, Main Course, street food

Cuisine: El Salvador, Salvadoran

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 146kcal

Author: The Foreign Fork

Ingredients

Instructions

In a mixing bowl, whisk together 2 tsp salt and 3 cups masa harina. Then add the 2 ¾ cup water. Knead the dough with your hands until it forms a playdoh-like consistency.
Form the dough into balls in 12 equal balls about 2 inches in diameter. Use your fingers to form a pocket in the middle of the dough ball, leaving the edges thick.
Add about 2 tbsp of shredded cheese in the middle of the pupusa dough. Then use the edges of the dough to cover the cheese pocket, sealing off the pupusa.
Wet your hands lightly in water or oil, and use your hands to gently flatten the pupusa into a disk.
Heat a cast iron skillet over medium heat, and brush lightly with vegetable oil.
Add the pupusa into the pan, and cook for about 3-5 minutes on one side, until the outside is crispy and begins to turn brown. Flip the pupusa and grill again on the other side.
Repeat this process, re-oiling the skillet between each batch.
Serve with salsa and curtido and enjoy!

Notes

Masa Harina: Masa harina comes from grinding corn up. I used white masa harina for this recipe, though it also comes in yellow. White masa harina is a bit sweeter than yellow masa harina. Salt: I use Kosher salt, but you can use table salt Cheese: Use quesillo cheese if you can find it! I was able to find some at Compare Foods, but it should be available at any local Mexican grocery store. If you cannot find quesillo cheese, you can substitute mozzarella.
Oil: The oil is meant to cook the pupusas. I used vegetable oil, but you can use any oil with a low smoking point. Another good option is sunflower oil!
Use a large ice cream scoop to scoop your dough for equal-sized balls. This makes your cook time more consistent when the corn tortillas are the same size.
Your dough should be the consistency of soft play-doh. If you find that your dough is too sticky to work with, you can mix a little bit of oil and water onto your hands. Having moist fingers makes it easier to form the balls without the dough sticking.
Once your pupusas are formed it is helpful to lay them on parchment paper, plastic wrap, or foil until they are ready to be cooked. This makes it easier to pick them up without them sticking and falling apart.
If your pupusa cracks, just pinch the dough back together before cooking to keep your filling inside. You could also add a piece of dough over the crack to help fill it in.
If you are making a big batch of pupusas, keep them warm on a tray in the oven until ready to serve.

Nutrition

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

French Onion Soup (Stovetop Version)

Aug 30, 2023 · Leave a Comment

French Onion Soup is a creamy bowl of comfort food. It may be a labor of love to make, but it is worth every delicious bite!

Soup crocks of French onion soup with melted cheese over bread soaked in rich beef broth.

It takes just the right combination of high-quality ingredients and patience to make the most perfect bowl of French Onion Soup.

This classic French soup starts with butter and delicious, slowly cooked caramelized onions. The onions are then covered with a delicious, rich beef stock, seasoned with a splash of white wine.

Of course, the soup would not be as popular as it is without that perfect single layer of crusty toasted bread covered in gooey melted cheese on top.

Each bite of French Onion Soup is truly something special!

While all of these ingredients are simple enough to find, putting them together in just the right way can be tricky. Move too fast and you will easily burn your onions. Use the wrong bread and it may end up soggy. The wrong cheese could end up rubbery.

This classic French onion soup recipe is designed for when you have a little time to slow down, enjoy being in the kitchen, and make yourself a dish that is truly worth the effort.

Recipe Origins

There are a couple of different stories about how the rich flavor of French Onion soup was developed. A simple onion soup may have been enjoyed for centuries in Rome, but the French onion soup as we know it today is thought to have come from King Louis XV’s family.

One story is that King Louis XV himself was the inventor of the dish. After returning to his home after a long day of hunting, he discovered there was nothing to eat in the home but butter, onions, and champagne.

These simple ingredients were combined and French onion soup was born!

Another story goes that a chef named Nicolas Appert was working at a hotel called La Pomme d’Or in Châlons-en-Champagne when King Louis’s father-in-law, the Duke of Lorraine, stopped in.

After trying just a few bites of Appert’s creation, the Duke of Lorraine rushed to the kitchen to learn how to make it. He shared the dish with his daughter and son-in-law when he arrived in Versailles.

When Appert eventually wrote down his recipe in a cookbook, he dedicated it to the Duke of Lorraine.

Why Make This Recipe

Delicious Comfort Food: There are few things more comforting than a bowl of caramelized onions and melted cheese.
Simple Ingredients: While this French onion soup recipe may take some patience, the ingredients are easy to find and may even be on hand!
Taste of France: French Onion Soup is a classic French dish. If you are preparing any sort of French meal, this dish is the perfect appetizer.

What Do I Need To Make This Recipe

Sweet Onions: I love the flavor of sweet onions but you could use yellow onions or red onions as well
Sugar: Granulated Sugar
Dry White Wine: Try to find a younger bottle from the Burgundy region for a really authentic choice
Beef Stock or Beef Broth: Taste your stock before you use it to make sure you like it. Good soup requires good stock.
Garlic: You could use pre-cut garlic but fresh will definitely taste best. I recommend mincing your own garlic for best results.
Baguette: It’s best if your baguette is stale. I like to purchase a baguette the day before and leave it on the counter overnight for the perfect texture.
Cheese: Gruyere cheese is the best choice for French Onion Soup. Check out this article about the Best Cheese for French Onion Soup for other options as well!

Tools

Dutch Oven or a Large Pot: Make sure either option has a lid!
Cast Iron Skillet: To caramelize onions if desired.
Soup Crocks: Oven safe to broil the soup

How To Make This Recipe

Step One: Caramelize the Onions

Sauteed sliced onions in a Dutch oven to make French onion soup with.

Wooden spoon stirring caramelized onions in a Dutch oven for a bowl of French onion soup.

Add a large pot or Dutch oven to your stove over medium heat. Add the butter to the pot and allow it to melt. Then, add the onions.

Stir the onions in the pot until they start to really whither and brown. You can add extra butter if you think it’s necessary. This step could take anywhere from 30-60 minutes depending on the size of your onions, the type of pot you use, and the heat level you are using.

Once the onions have started to brown, add 1 tbsp granulated sugar and stir for another 20-30 minutes until the onions caramelize.

Step Two: Make the Broth

Broth and seasonings added to the caramelized onions in a Dutch oven to prepare for French onion soup.

Once the sweet caramelized onions are ready, add the all-purpose flour and stir for 30 seconds until the onions are coated.

Add ¼ cup of dry white wine to deglaze the pan. Stir for a few seconds to scrape up any browned bits on the bottom of the pan. Continue sauteeing until the wine cooks down.

Once the wine is gone from the pot, add the beef stock, minced garlic, bay leaf, thyme, salt, and black pepper.

Add the lid to the pot and bring it to a boil. Reduce the heat to a simmer and simmer for 20 minutes.

Step Three: Add the Bread and Cheese

Baking sheet with oven safe soup bowls with shredded cheese on the bottom of the bowls for French onion soup.

Broth added to the cheese in the bowl for French onion soup.

Bread and more shredded cheese tops the broth in the soup bowl for French onion soup.

Set out 6 oven-proof bowls. Put about 2 tablespoons of gruyere cheese in the bottom of the oven-proof soup bowls, then ladle soup evenly amongst the bowls. Place enough baguette slices to cover the top of the soup, then sprinkle more gruyere cheese on top. Some people will add the bread to the bottom of the bowl instead. You can do this if you’d like.

Place the soup crocks on a cookie sheet and turn the oven to a High Broil. Place in the oven under the broiler and broil until the cheese starts to bubble and toast.

Enjoy!

Expert Tips

Spoonful of french onion soup being lifted out of a bowl of melted cheese.

Stir the onions periodically when caramelizing, but do not stir too much. You want the onions to have a chance to caramelize with the browned bits on the bottom of the pot. Just make sure to not wait too long for your onions to start to burn instead of caramelize!
You can also use comte cheese and add parmesan cheese to the top if you wish, though this is not traditional.
This recipe calls for fresh herbs. If you decide to use dried you may want to use slightly less as dried herbs are a little bit concentrated.
To deepen the flavor even further you could add a bit of sherry or red wine vinegar in with the broth.

FAQs

What is the Difference Between Onion Soup and French Onion Soup?

There are a few differences between onion soup and French onion soup. Onion soup isn’t very specific. It may use a few different types of onions and any type of beef or chicken stock.

French onion soup is specific about the type of onions and broth used. It also has the signature cheesy toast on top of each individual dish.

How Do You Eat French Onion Soup?

French onion soup is one soup that may require more than a spoon to enjoy.
The goal is to serve the soup while the gooey cheese is still freshly melted and hot, so that your guests can scoop fresh cheese, soft bread, and broth at the same time, but that might not always happen.

If you have French onion soup served to you and the cheese has had some time to settle, you may use a knife to push the melty cheese and bread to the edge of the dish to cut it and then push a bite-sized piece of cheesy bread onto your spoon with some broth.

It’s also a good idea, when you lift your spoon, to scoop away from your body. This allows any drips to drip back into the bowl, which is especially important with melted cheese.

Why is my French Onion Soup Bitter?

If your soup tastes a bit bitter, you may have rushed your onions. You want to make sure the onions are cooked at a low temperature, nice and slow. Give it time!

Cooking the onions too fast may burn them or prevent them from picking up the sweetness of the sugar and butter.

You could also try using a different stock next time.

Why Are My Onions Not Browning?

If you have never caramelized onions before you may be surprised by how long it takes. The cooking times for the caramelization process can take anywhere from 30 to 60 minutes.

Take your time and don’t try to rush things. Eventually, the onions will turn a deep golden brown and achieve that perfect depth of flavor, but it takes time!

Alcohol-Free Options

If you prefer to keep your French Onion Soup alcohol-free, you certainly can! In that case, I would recommend adding some balsamic vinegar or Worcestershire sauce to the pot of soup at the end to give it more depth of flavor. In the meantime, when the instructions call for using white wine to deglaze the pot, you can simply substitute with more beef broth.

How to Melt the Cheese if You Don’t Have Soup Crocks

This dish requires using oven-safe soup crocks in order to melt your cheese on top of the soup. If you do not have soup crocks, here are a few suggestions

Place your bread on a cookie sheet and top with cheese, then broil this in the oven until the cheese is melted. Then scoop this up with a spatula and place on top of your soup bowl.
Use a kitchen torch!

Did you enjoy this Stovetop French Onion Soup recipe? If so, make sure to check out these other recipes I picked out just for you:

Olive Oil vs Ghee

Aug 29, 2023 · Leave a Comment

Both Ghee and Olive Oil are helpful oils for cooking and frying, and both are healthier options than many other kitchen oils. If you are not sure which may be best for you, this article may be able to help!

Bowl of ghee with a spoonful of it rising out.

For years olive oil has been promoted as a healthy oil but ghee, a popular ingredient in Indian kitchens, may be an even better choice.

Both of these oils are known not only for their health benefits but also for their versatility. You can use either one for cooking, baking, or even spreading and drizzling over the top of your food. Both have a rich but subtle nutty flavor.

Confused about which might be best for your kitchen? Let’s take a closer look at each.

What is Ghee?

Small glass jar of ghee with a small wooden spoon of ghee being lifted out.

Ghee is clarified butter, which is made by heating butter at a low temperature. As the butter heats, the water evaporates and the milk solids settle at the bottom of the pot. What is left at the top of the pot is a delicious golden oil. This oil is very popular in Indian cooking.

The best ghee is traditionally made from pasture-raised, grass-fed cows. Healthy cows produce better butter, which leads to better ghee, packed full of various health benefits and a rich flavor.

Ghee has a high smoke point which makes it perfect for many different cooking methods, especially those that require high temperatures.

Ghee is solid at room temperature but easily melts for cooking purposes.

What is Olive Oil?

Small glass jar of olive oil being poured into a small glass bowl. — Bottle pouring virgin olive oil in a bowl close-up

Olive Oil is an oil made from the whole olives of an olive tree. The olives are pressed and refined to release an oil that is high in Omega 9 and full of healthy monounsaturated fatty acids.

Olive oil has been popular in Mediterranean cooking for centuries and in recent decades has become popular worldwide. It adds a light flavor to vegetables and salad dressings.

Olive oil is a thick liquid at room temperature which makes it perfect for drizzling.

Uses and Flavor

Pomidor-Yumurta from afar — Azerbaijani Eggs with Tomatoes prepared with ghee served on a plate.

Ghee and olive oil are both very versatile, but they are useful for different recipes.

You might think ghee would have similar uses to butter since it comes from butter. However, ghee is butter with the milk solids and water removed, which gives it a higher smoke point.

A higher smoke point makes it perfect for any high-temperature cooking like frying, in addition to baking and cooking. It can withstand high heat without burning your food and releasing noxious gas.

Ghee also retains a slightly buttery, sweet flavor which makes it an excellent substitution for butter at room temperature. Spread it on bread, muffins, or other pastries for a delicious flavor without any lactose, or use it in a recipe to add some depth and richness to the flavor.

Olive oil is a popular choice for sauteing and roasting. It has a low smoke point compared to ghee, so it is designed to be used for lower-temperature dishes. At too high of a temperature, olive oil can actually be harmful.

Olive oil is great for dips, sauces, dressings, and cooking over low to moderate heat. It is often drizzled over the top of dishes to help elevate the flavor of other ingredients like vegetables or cheese.

Olive oil is a popular choice for a keto diet.

Shelf Life

Any kind of oil, once exposed to the air, will eventually go rancid. The exact shelf life will vary by brand and by the process that was used to create it. It may be possible to extend the shelf life of your oil by storing it in the refrigerator.

It’s always a good idea to obey the date on the bottle, but also use your nose before pouring the oil!

Ghee, once opened, has a shelf life of about three months or up to a year if you get a very fresh bottle or make it yourself.

Olive oil may have a longer shelf life. A bottle of olive oil is typically good for one to two years.

Health Benefits

Both Ghee and Olive Oil are known for their nutritional value and health benefits. They are a much healthier option than vegetable oil which is high in saturated fats.

Both of these oils are good sources of vitamin A, vitamin E, and vitamin K and have anti-inflammatory properties. Both may help lower your risk of Type 2 diabetes.

Ghee also contains fats that are antiviral and may actually help to boost your immune system with fat-soluble vitamins. It also provides excellent energy and may be good for gut health.

Olive oil can help stabilize blood sugar and lower bad cholesterol levels to reduce the risk of heart disease and promote better heart health.

Both options are healthy in slightly different ways, so it’s difficult to say which is the healthier option.

While both oils are full of healthy fats and nutrients, ghee has been found to be harmful if over-consumed. It should only be enjoyed in moderation. Both kinds of oil also contain more than 100 calories per tablespoon so they may not be the best choice for a low-calorie diet.

FAQs

Is Ghee Healthier Than Olive Oil?

Ghee and Olive Oil can both be a part of a healthy diet and could help with weight loss. They both contain healthy fats, but they have slightly different health benefits.

Both should be consumed in moderation or they may lead to weight gain.

Is Ghee a Substitution for Olive Oil?

Yes, you can use ghee as a substitute for olive oil. Ghee is a bit more versatile than olive oil because of its high smoke point but it is also not a good fit for all recipes because it is solid at room temperature. When used at a low temperature you can also substitute olive oil for ghee.

Is Ghee Healthier Than Butter?

Ghee is healthier than butter because it has the lactose and milk solids removed from it. It also has less fat and fewer calories–but it should still be enjoyed in moderation. It still has a delicious nutty flavor, but may not have as much delicious buttery taste as butter.

What is Extra Virgin Olive Oil?

Extra-virgin olive oil is olive oil that is still made from olive fruit, pressed, and put through minimal processing. Less heat is used to create it and it is not treated with chemicals. It is typically darker than regular olive oil and more flavorful.

What is a Smoke Point?

The smoke point of oil is the amount of heat it can withstand before it begins to smoke or burn.

Is Ghee Vegan?

Because ghee is made from cow’s milk, which is an animal product, it is not vegan. Olive oil would be a great choice for someone wanting to make a vegan dish. Ghee is, however, dairy-free and is a popular substitute for those with lactose intolerance or those trying the Whole30 diet.

Nyama Choma

Aug 10, 2023 · Leave a Comment

Nyama Choma is a delicious grilled meat dish that is the national dish of Kenya. It is perfectly seasoned, tender, and great for a crowd!

Nyama choma on a plate served with a vegetable salad, Kachumbari served on the plate.

Nyama Choma is the perfect recipe for a warm summer day. It’s Kenyan barbeque, perfectly seasoned, marinated overnight, and then cooked slowly in the oven and finished on the grill for the perfect charred flavor.

Nyama Choma is traditionally made with goat meat, but this Nyama Choma recipe uses beef ribs instead as they are more easily accessible in the United States!

This dish has been called the national dish of Kenya and Tanzania and is so popular you can find Nyama Choma joints all over East Africa. It’s a hearty dish, often served for special occasions.

Serve this alongside a salad or rice and you’ve got a delicious lunch or dinner everyone will love.

Recipe Origin

Nyama Choma is a dish that has been shared across Africa for centuries. Maasai, a nomadic African tribe, relied heavily on the animals who traveled with them for food, and they developed this practice of grilling meats over an open fire.

Even as people became more settled, the practice of cooking outdoors remained and Nyama Choma remained an incredibly popular dish.

Nyama Choma means “grilled meat” in Swahili, and though it is traditionally made with goat meat, it can also be made with your meat of choice like beef, chicken or lamb. It is also traditionally seasoned with salt and pepper, but every chef has their own combination of spices they like to add.

Today Nyama Choma is more than just grilled meat. It is an important part of just about any gathering or celebration. This meal is one that brings people together and you can find it served at weddings, holidays, and Friday night parties.

Nyama Choma’s charm is well known. It is a symbol of friendship and that’s evident at local eateries called choma joints. There, the meat is served fresh off the grill with an ambiance of music and friendly conversation.

Why Make This Recipe

1. Simple Ingredients: Authentic Nyama Choma is about bringing out the pure meat flavor and combining it with the smoky flavors of the grill.

2. Become a Grill Master: This is a simple grilled meat recipe. The down-to-basics approach to cooking the meat ensures it is perfectly tender.

3. Taste of Kenya: This grilled meat recipe is one of the most popular Kenyan dishes and for good reason! It’s the perfect meal for a relaxing summer evening.

What Do I Need To Make This Recipe

Ingredients

Nyama Choma ingrendients shown on a baking tray.

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

Salt: I like using Kosher salt. Use more or less to taste.
Black Pepper: Use fresh-cracked black pepper for the best taste!
Olive Oil
Garlic Paste: You can use a mortar and pestle to grind it yourself or buy it from the tube.
Ginger Paste: You could substitute ground ginger but may need to adjust the amount
Goat Ribs/Beef Ribs: The traditional recipe uses goat ribs. If you cannot find goat ribs, beef ribs are a good substitute or you can try another type of meat.

Tools

Spray Bottle
Aluminum Foil

How to Make This Recipe

Step One: Prepare Your Marinade

Marinade for the nyama choma being stirred in a small bowl.

Marinade covering the goat ribs in a mixing bowl.

In a small bowl, combine the salt, black pepper, olive oil, ginger paste, and garlic paste. Mix until a paste is formed.

Add the beef pieces into a large bowl and pour the paste on the ribs. Make sure to rub it in completely to make sure the ribs are fully covered.

Cover the bowl and place in the fridge. Marinate overnight for best results if possible. If not possible, marinate for at least 3 hours.

Step Two: Bake

Nyama Choma marinated and on a piece of foil, sitting on a baking sheet, ready to be baked and grilled.

Nyama choma wrapped up in foil and laying on a baking sheet.

Preheat your oven to 350 degrees Fahrenheit.

Once the ribs are done marinating, lay a large sheet of foil out on your counter or a baking tray and place the marinated meat in the center. Wrap your ribs in foil about 4 times, then fold the top and bottom of the foil closed to make a packet. Place on the rack in your oven.

Set the timer for about 25-30 minutes. Once done, remove the ribs from the oven.

Step Three: Grill

Baked nyama choma on a grill, finishing cooking.

Take your ribs out of the foil. You may notice that there will be juices on the foil. Do not get rid of those juices because you will use them to grill your ribs.

Fill a water bottle about halfway with water and add 1 tsp of salt. Mix until the salt is dissolved.

Place your roast meat on the grill rack to grill over medium heat for about 30-35 minutes, turning the ribs every 15 minutes. Pour the reserved juices over the top of the rack of ribs.

As you are turning the ribs, spray with them the water and salt combination in your water bottle. Continue this grilling process until the ribs reach an internal temperature between 190 – 203 degrees Fahrenheit depending on the desired doneness.

When the ribs are done cooking, remove them from the grill and serve. You can enjoy them with Kachumbari and Sukuma Wiki as sides! Enjoy!

Recipe from Sheila Mathu from Kenya.

Expert Tips

Nyama choma on a serving platter with kachumbari and a bowl of sukuma wiki next to it.

Traditionally this meal is made over an open fire, so it would be delicious cooked over a gas or charcoal grill.
As I mentioned, many chefs like to add their own spices to the marinade. I’ve seen lemon juice, cayenne pepper, chili pepper, and many other spices added for extra flavor.
You can use a food processor or blender to thoroughly mix the spices if desired.
For even juicier chunks of meat, cover it back up with the foil and let the meat rest for 5-10 minutes before cutting into it.
Allow your meat to come to room temperature before you begin the cooking process.

Can You Make Nyama Choma Ahead of Time?

This is a great dish to prepare ahead of time and let it sit in the marinade for a day before cooking. I would not recommend allowing your meat to marinate for longer than 24 hours.

Once it is cooked, it’s best to eat it right away for the best texture. If necessary, you can save it in an airtight container and it will still be delicious out of the refrigerator the next day.

What Do You Serve With Nyama Choma?

Nyama Choma is great with a fresh vegetable salad like tangy kachumbari salad which is made with tomatoes and red onion. You can serve it with just about any barbeque side, Sukuma Wiki, or another Kenyan staple food ugali.

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

Nyama Choma

Nyama Choma is a delicious grilled meat dish that is the national dish of Kenya. It is perfectly seasoned, tender and great for a crowd!

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Print Pin Rate

Course: Main Course

Cuisine: Kenyan

Prep Time: 15

Cook Time: 1

Resting Time: 3

Total Time: 4 15

Servings:

Calories: 261kcal

Author: The Foreign Fork

Equipment

▢
Spray bottle
▢
Aluminum Foil

Ingredients

▢ ½ tbsp salt, + 1 tsp
▢ 1 tbsp black pepper
▢ 3 tbsp olive oil
▢ 1 tbsp garlic paste
▢ 1 tbsp ginger paste
▢ 2 lb Goat Ribs , or Rack of Beef Ribs, the traditional recipe uses goat ribs. If you cannot find goat ribs, beef ribs are a good substitute

Instructions

In a small bowl, combine the ½ tbsp salt, 1 tbsp black pepper, 3 tbsp olive oil, 1 tbsp ginger paste, and 1 tbsp garlic paste. Mix until a paste is formed.
Add 2 lbs ribs into a large bowl and pour the paste on the ribs. Make sure to rub it in completely to make sure the ribs are fully covered.
Cover the bowl and place in the fridge. Marinate overnight for best results if possible. If not possible, marinate for at least 3 hours.
Preheat your oven to 350 degrees Fahrenheit.
Once the ribs are done marinating, lay a large sheet of foil out on your counter and place the ribs in the center. Wrap your ribs in foil about 4 times, then fold the top and bottom of the foil closed to make a packet. Place on the rack in your oven.
Set the timer for about 25-30 minutes. Once done, remove the ribs from the oven.
Take your ribs out of the foil. You may notice that there will be juices on the foil. Do not get rid of those juices because we will use them to grill our ribs.
Fill a water bottle about halfway with water and add 1 tsp of salt. Mix until the salt is dissolved.
Place your ribs on the grill rack to grill over medium heat for about 30-35 minutes, turning the ribs every 15 minutes. Pour the reserved juices over the top of the rack of ribs.
As you are turning the ribs, spray with them the water and salt combination in your water bottle. Cook until the ribs reach an internal temperature between 190 – 203 degrees Fahrenheit depending on desired doneness.
When the ribs are done cooking, remove them from the grill and serve. You can enjoy them with Kachumbari and Sukuma Wiki as sides! Enjoy!

Notes

Recipe from Sheila Mathu from Kenya.

Salt: I like using Kosher salt. Use more or less to taste.
Black Pepper: Use fresh-cracked black pepper for the best taste!
Olive Oil
Garlic Paste: You can use a mortar and pestle to grind it yourself or buy it from the tube.
Ginger Paste: You could substitute ground ginger but may need to adjust the amount
Goat Ribs/Beef Ribs: The traditional recipe uses goat ribs. If you cannot find goat ribs, beef ribs are a good substitute or you can try another type of meat.
Traditionally this meal is made over an open fire, so it would be delicious cooked over a gas or charcoal grill.
As I mentioned, many chefs like to add their own spices to the marinade. I’ve seen lemon juice, cayenne pepper, chili pepper, and many other spices added for extra flavor.
You can use a food processor or blender to thoroughly mix the spices if desired.
For even juicier chunks of meat, cover it back up with the foil and let the meat rest for 5-10 minutes before cutting into it.
Allow your meat to come to room temperature before you begin the cooking process.

Nutrition

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

Kachumbari

Aug 8, 2023 · Leave a Comment

Kachumbari is a very simple but flavorful salad made with fresh tomatoes and onions. It’s the perfect side for lunch or dinner!

Wooden serving spoon laying across a wooden salad bowl with kachumbari served.

Kachumbari is a delicious salad made with fresh tomatoes, onions, cilantro, cucumber, and lemon that is popular in East African countries and is the perfect side to serve on a hot summer evening. You can also try serving sukuma wiki, a sauteed collard greens recipe; both Kenyan side dishes go well with many meals.

Kachumbari has almost the same ingredients as pico de gallo in Latin American and Mexican cuisine, but rather than a topping or garnish, kachumbari is served as a filling side dish.

It provides the perfect accompaniment to smoked or grilled meats or fish and a great balance to any carb-heavy sides you might have on your plate. Kachumbari is bursting with fresh flavor that anyone is sure to love!

Recipe Origins

Kachumbari is very popular in East African countries like Kenya, Rwanda, Uganda, and Ethiopia but it actually originated in India. There it is called Kachumber or Cachumber.

Kachumbari may have been brought to Africa by Indian slaves during the colonial era. It contains affordable fresh produce for mostly farming homes and the use of vinegar or lemon juice helps preserve the vegetables for several days. The dish also requires no heat to make, making it an easy dish to prepare and share.

There are different variations of this very simple salad in different parts of the world. The name kachumbari is the Swahili word for fresh onion and tomato salad, which are the key ingredients, but different chefs may add different spices or peppers for their own spin on kachumbari salad.

Why Make This Recipe

Fresh Ingredients: For meat-heavy meals, this deliciously fresh side dish is the perfect compliment!
Easy Preparation: You can chop the ingredients, slice them, and throw them together any way you wish for a side dish everyone will love!
Taste of Kenya: Fresh, flavorful, and packed with nutrients, it’s easy to see why this dish is so beloved in Kenya!

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.

Red Onion: You could substitute the red onion with yellow onions or white onion
Cilantro
English Cucumber: You can use other cucumbers but your salad will not stay fresh as long because other cucumbers contain more liquid. Make sure you scoop out seeds to reduce the liquid in the salad.
Roma Tomatoes: You can use any tomatoes you have on hand. Roma, beefsteak tomatoes, or heirloom all work well.
Lemon: If you can’t find a fresh lemon you can also use white vinegar or balsamic vinegar. I would not recommend using lemon juice from a bottle.
Green Chili Pepper: This ingredient is optional. You could add green chili pepper, jalapeno, or other peppers

How to Make This Recipe

Step One: Prepare the Onions

Add the sliced raw onions into a small bowl with salt. Fill the bowl with hot water.

Microwave the red onion for 1-2 minutes in the salted water to make it softer. Then drain the excess water away.

Step Two: Chop Your Ingredients

Chopped veggies with seasoning added to a mixing bowl.

Slice the Roma tomatoes, cucumbers, and the rest of the ingredients.

Mix the chopped onions with the rest of the ingredients in a large bowl. Allow to rest for ten minutes. Serve as a side salad and enjoy!

Recipe researched using Milly Chebby, Swahili Food, and Kenyan Cooking Abroad. The recipe was approved by Sheila Mathu from Kenya.

Why Soak The Onions?

If you have ever taken a bite of onion and been a bit shocked by the intense flavor–the preparation of this dish solves that problem.

Soaking the onions for just a couple of minutes in salt water before adding them to the salad takes away the bitterness of the onion but allows it to retain its excellent flavor and crunch.

This process removes some of the sulfur-oxides or gas that are released when an onion is cut. Not only does it take away the bitterness, but it also makes the onion easier to digest. It’s an easy step in preparing Kachumbari.

Variations

There are many variations to this popular salad so you may see it prepared in different ways. Tomatoes and onions are staple ingredients but you may also see this dish with these optional ingredients:

Avocado
Mango
Jalapeno
Pineapple
Chili peppers
Black Pepper
Cabbage
Cayenne
Parsley
Lime juice
Olive oil
Green bell pepper
Red bell pepper
Cherry Tomatoes
Scotch bonnet peppers

Expert Tips

If you like your onions to have a little extra crunch, skip the microwaving but do not skip the soaking in salt water.
This salad is best when served on the first day it is prepared but it can be saved for one to two days.
It is important to let the kachumbari salad rest for a few minutes before serving. This allows the ingredients and flavors to blend together and seep into one another.
Fresh lemon provides the best flavor, but you can also use fresh lime. Pre-squeezed juice in a bottle is not the same and will not give the best, freshest flavor.
To make the salad last longer, try to remove any juicy parts of the vegetables. Remove the seeds from both the cucumbers and the tomatoes before slicing.

FAQs

Kachumbari served in a large wooden salad bowl with salad tongs alongside the bowl.

What to Eat With Kachumbari?

Kachumbari is usually served as an appetizer or a side salad with meat like fish, beef, or chicken. In Kenya, it may be served at any time of day with breakfast, lunch, or dinner. I love eating it with this Nyama Choma Recipe!

Serve this dish at your next barbeque with some roasted or grilled vegetables and pasta salad.

Is Kachumbari Healthy?

Kachumbari is very healthy! It is full of tomatoes which are great for heart health as well as onions, cilantro, cucumbers, and fresh lemon juice. All of these ingredients are low-carb and full of important nutrients. You can make the dish even healthier by adding more vegetables like peppers and avocados.

How Do You Store Kachumbari?

You can store kachumbari for up to two days in an airtight container in the refrigerator. If you remove seeds and excess liquid and add an extra squeeze of lemon juice it may be able to last an extra day or two longer.

Kachumbari does not freeze well because freezing would ruin the texture of the vegetables.

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

Kachumbari from Kenya

Kachumbari is a very simple but flavorful salad made with fresh tomatoes and onions. It’s the perfect side for lunch or dinner!

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Course: Salad, Side Dish

Cuisine: Kenyan

Prep Time: 23

Cook Time: 0

Servings:

Calories: 36kcal

Author: The Foreign Fork

Ingredients

▢ ½ red onion, finely into semi circles
▢ ½ cup cilantro, chopped
▢ 1 English cucumber, cut into semi circles
▢ 3 Roma tomatoes, sliced into semi circles with seeds removed
▢ 1 lemon
▢ 1 green chili pepper, optional
▢ Salt, to taste

Instructions

Add the ½ finely sliced red onion into a small bowl with salt. Fill the bowl with hot water.
Microwave the red onion for 1-2 minutes in the water to make it softer. Then drain the excess water away.
Mix the red onion with the rest of the ingredients in a large bowl. Serve as a side salad and enjoy!

Notes

Recipe researched using Milly Chebby, Swahili Food, and Kenyan Cooking Abroad. Recipe was approved by Sheila Mathu from Kenya.

Red Onion: You could substitute the red onion with yellow onions or white onion
Cilantro
English Cucumber: You can use other cucumbers but your salad will not stay fresh as long because other cucumbers contain more liquid. Make sure you scoop out seeds to reduce the liquid in the salad.
Roma Tomatoes: You can use any tomatoes you have on hand. Roma, beefsteak tomatoes, or heirloom all work well.
Lemon: If you can’t find a fresh lemon you can also use white vinegar or balsamic vinegar. I would not recommend using lemon juice from a bottle.
Green Chili Pepper: This ingredient is optional. You could add green chili pepper, jalapeno, or other peppers
If you like your onions to have a little extra crunch, skip the microwaving but do not skip the soaking in salt water.
This salad is best when served on the first day it is prepared but it can be saved for one to two days.
It is important to let the salad rest for a few minutes before serving. This allows the ingredients and flavors to blend together and seep into one another.
Fresh lemon provides the best flavor, but you can also use fresh lime. Pre-squeezed juice in a bottle is not the same and will not give the best, freshest flavor.
To make the salad last longer, try to remove any juicy parts of the vegetables. Remove the seeds from both the cucumbers and the tomatoes before slicing.

Nutrition

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

Sukuma Wiki

Aug 7, 2023 · Leave a Comment

Sukuma Wiki is a simple but very flavorful side dish made up of collard greens and tomatoes. It’s a delicious way to enjoy your greens and make your meal more filling too!

If you are trying to get more greens in your diet, this is a dish you have got to try! If you like more of a fresh, cold green salad, try Kachumbari from Kenya.

Sukuma wiki is full of flavor, texture, and all the health benefits of collard greens–which are many. If you have never been a fan of collard greens in the past, this is a recipe that might just change your mind!

It’s a simple African dish that is the perfect addition to many other meals. In fact, it can be served as a side or as an addition to some stew. You can even mix protein and extra spices into the greens to make it the main course.

This recipe is great because it is easily customized, affordable to make, and it’s food you can feel good about eating! What’s not to love?

Recipe Origins

Sukuma Wiki is a traditional African dish that is enjoyed by many families in Kenya, Tanzania, and Burundi, where collard greens or kale are indigenous vegetables that can be found year-round.

This dish was made popular because of its rich nutrient content and affordability. Sukuma Wiki is a Swahili word for “week pusher” or “stretch the week”. This dish is often made to add to other dishes or meals and make them more filling–stretching the family’s food supply to last through the week.

In parts of East Africa, where many families struggle with food insecurity, you may see this staple food served alongside a stew, over rice, and with other starchy foods on a daily basis. It provides an important boost of nutrients that families need and is the perfect dish for just about any lunch or dinner.

Why Make This Recipe?

Dress up Your Greens: This dish is a great way to add more greens to your diet. Collard greens are low-calorie and full of great vitamins!
Simple Ingredients: Collard greens are affordable and generally available year-round. Combine them with some very simple ingredients like tomatoes and chicken bouillon and you’ve got a tasty dish!
Taste of Africa: This dish is an African delicacy enjoyed by families on an almost daily basis! It’s a dish that’s good for you, easy to make, and extra filling!

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.

Vegetable Oil: You can use just about any oil for this recipe. Substitute olive oil, ghee, or even butter!
Tomato: You can use one large tomato or two smaller tomatoes like Roma tomatoes. You could also use canned if that’s all you have on hand, but be sure and drain any excess liquid.
Beef Bouillon: You can use a cube or powder.
Collard Greens: Some people will make this recipe with kale instead of collard greens or in addition to it. You can also add spinach to the collard greens if desired!

How to Make This Recipe

Step One: Saute the Veggies

Roma tomatoes added to the red onions in a saucepan.

Add the vegetable oil to a large pot and put the pot over medium heat until the oil warms.

Add the red onion to the oil and saute until the onions start to turn translucent. Add salt and then continue stirring until the onions start to brown lightly, but do not allow them to burn.

Add the tomatoes and the optional bouillon cube into the onions and stir (you can also add a green capsicum at this point if you would like to). Cover and allow this to simmer for about 5 minutes until the tomatoes break down and become juicy.

Step Two: Add the Greens

Collard greens added to the tomato mixture.

Wooden spoon stirring the collard green mixture.

Add the collard greens and stir to saute for about 5 minutes over low heat until wilted. Stir almost continuously.

Once wilted, turn off the heat and serve!

Recipe researched with Jikonimagic, Cooking with Nimoh, and Infoods Specials. The recipe was approved by Sheila Mathu from Kenya.

Sukuma Wiki Variations

This dish is great because not only is it affordable but it’s also customizable.

I’ve seen it made with kale, spinach, or collard greens. I’ve also seen many recipes that include meat like ground beef, chicken, pork, fish, and even goat. You can easily make this recipe vegetarian by omitting the beef bouillon.

There are many different spices that go well in this dish. You may see it with lemon juice, ginger, garlic cloves, black pepper, green capsicum, paprika, curry powder or cayenne pepper or red pepper flakes for a little extra heat. Feel free to play around with the spices you like.

You can omit the tomato or the bouillon cube. Some people add spinach or kale in with the collard greens, and some do not.

You can use frozen greens if you want but they tend to release more liquid than fresh collard greens and the texture of the final dish will be more soft. Drain any excess water before serving.

Keeping Your Dish Green

Forkful of sukuma wiki over a bowl of the collards.

Keeping the dish a beautiful green color is very important to a truly authentic Sukuma Wiki! To maintain a beautiful color on your collard greens, do not cover the pot. Covering the pot will change the color of the dish!

Once the collard greens are added, stir them almost continuously. The longer the greens sit directly on the heat, the more they turn brown.

Lastly, serve your Sukuma Wiki right away. Sukuma Wiki which has been left out for 20-30 minutes before serving will lose its beautiful and vibrant color.

Expert Tips

Make sure and chop your collard greens very finely. This helps them cook more evenly and gives the dish a great texture. See the step-by-step photos for helpful images!
You do not want to add any liquid or water to this dish as the collard green leaves release just the right amount of liquid naturally as they cook.
The exact cook time may depend on your preference. Some people like their greens to still have a little bit of crisp to them and will only cook the dish for 3 to 5 minutes while others like the greens to be more tender and may like to cook for 5 to 10 minutes. You may want to taste as you go and see how you feel. Keep in mind the greens will continue to cook a little bit once removed from the heat.

FAQs

Top view of a bowl of sukuma wiki with a fork resting in it.

Is Eating Collard Greens Good For You?

Collard greens are very healthy! They are an excellent source of vitamin A, vitamin C, vitamin K, potassium, and calcium which have been shown to help your skin and hair, improve digestion, and even help with sleep and memory.

Can You Store Sukuma Wiki?

Sukuma Wiki can be kept in an airtight container in the refrigerator for up to three days. Add it to your meals the next day and see how far it can stretch–just like the name says!

What to Serve With Sukuma Wiki

Sukuma Wiki can be served over rice or potatoes or alongside roasted or grilled meats. You can also cook meat and mix it right into the sukuma wiki to make a complete meal.

Sukuma wiki is often served with a cornmeal dish made with maize flour called ugali.

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

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