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Around the world people have One passion in common…..Food.
Join Brian Greene on a captivating culinary journey across the globe, as he embarks on a heartwarming adventure spanning six episodes. In this six episode season Brian Greene is warmly invited into the homes of fascinating individuals from diverse cultures and backgrounds.
Each episode takes viewers on a sensory-rich expedition, exploring not only the tantalizing recipes but also the touching stories and cherished memories associated with the featured dishes.
Nigerian yam and eggs
Our Chef in this episode is Adabowale Adebisi! He will talking to us about the popular Nigerian food Yam and explaining to us how to prepare and cook a common Nigerian dish which is Yam and Eggs.
If you would like to follow this recipe you will need some yam, eggs, tomato, onions and whatever else you like for your omelette with some ground pepper.
This episodes chef is Mariana who is educating us on the Moldavian food an culture before teaching us how to cook Sarmale.
For Sarmale you will need cabbage leaves (pickled or regular), onions, rice, tomato, carrots, the meats of your choice (in this example chicken and beef), pepper and salt.
The chef today is Olga Surgava who will be teaching us how to cook the popular and traditional Ukrainian dish, Borscht!
The ingredients needed to cook Borscht varies depending on the chef but for this recipe you will need potato, carrots, onions, beetroot, tomato, any meat you prefer (In this case turkey), bay leaves and pepper.
In this episode Chef Aisha Tommy talks to us about the Libyan dish Asida, which is a traditional dish served at celebrations.
To follow this recipe you will need plain flour, salt, butter, and a syrup of choice to cover.
Chef Ashana Danabikova is here in this episode to teach about the history of Kazakhstan as well as the traditional meal of Plov.
To follow this recipe you will need to have a meat of your choice, rice, onions, and carrots.
1. Cut your lamb in cubes 2. Chop your onions in strips 3. Carrots cut in strips 4. Fry the onions until brown in high..ish heat. Then lift them into a plate. 5. Using the same pan fry the meat on high heat to brown and until its juice has evaporated. 6. Add the carrots and fry together with the meat for about 10 minutes. 7. Add salt and pepper. Mix it a bit. 8. Bring the onions back into the pan. 9. Slowly add your water and bring it to boil. Turn the heat down and simmer for 20 minutes. 10. Now try the sauce/stock/juice. It has to be a bit oversalted as your rice will absorb it. Be careful, don’t overdo it. It’s better to have less salt than too much of it. You can always add some salt if needed into your plate. If you have overdone with the salt, it’s not easy to get rid of it, is it? 11. Add the rice and DO NOT mix it. Just let the rice sink into the juice by spreading it carefully. Rice should be covered with water about 2 cm above it. Cook it gently with the pan covered until the rice has absorbed the juice. It should take about 15 minutes. 12. At this point top layer of rice is not cooked yet, so you need to flip the top layer and bring the sides to the center by covering the top layer at the same time. Make a few holes all the way through to the bottom, so that the steam can come through from the bottom of the pan to get all the rice properly cooked. Leave it to gently cook for another 8-10 minutes. 13. Now try your rice it should not be too soft/overcooked and not too hard. You want it just right. If you feel the rice is ready, you can now mix the meat and carrots by bringing them from the underneath the rice to the top. Gently mix all together. Try to keep more meat and carrots on the top for a better presentation.
The Banquet Finale
Come follow us as we find out how our Irish chefs did and copying the delicious recipes from the previous episodes.
Sandra takes on cooking the yam and eggs while Sean decided to attempt cooking Sarmale!
Thank you to all our chefs from the D15 community who took part sharing their recipes and stories!