Eat the World – Part 18

Week 23 – Tunisia


Tagines are standard fare in Northern Africa, but make for some pretty decent mid-week winter warmers just about anywhere. A vegetarian option, this Tunisian tagine is packed full of all that healthy stuff and helped along by the sweetness of figs and fire of harissa, added to your liking. It borrows its spice mix from nearby Morocco, which adds a nice flavour profile to an otherwise simple dish.

Tunisian vegetarian tagine

Ingredients (Serves 4)

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 teaspoons Moroccan spice mix
  • 400 gr can chickpeas, rinsed and drained
  • 400 gr can chopped tomatoes
  • 1 cup vegetable stock
  • 1 zucchini, chopped
  • Handful of green beans, trimmed and halved
  • ½ cup dried figs, chopped
  • 1 cup couscous
  • 2 tablespoons currants
  • 2 tablespoons chopped coriander leaves
  • Harissa
Moroccan spice mix – combine all ingredients
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • ¾ teaspoon black pepper
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground coriander
  • ½ teaspoon cayenne
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves


  1. Heat oil in a saucepan over medium heat. Add onion, garlic and spice mix. Cook for 5 minutes until soft. Stir in chickpeas, tomato and stock. Bring to the boil, then cover, reduce heat to low and simmer for 10 minutes. Add the zucchini, beans and figs and cook for a further 6 minutes until the vegetables are tender.
  1. Place the couscous and currants in a large heatproof bowl and pour over 1 cup boiling water. Cover the bowl. Set aside for 5 minutes, then fluff up with a fork.
  1. Divide couscous and tagine among bowls and stir through harissa to taste. Serve with coriander leaves.


Week 24 – Botswana


Here’s one yummy cake. From such simple ingredients, this is actually pretty darn cool. The step pouring sauce over the cake means you’re left with an almost jelly-like centre and crispy outside. Easy, perhaps too easy.

Malva pudding


  • 1 cup plain flour
  • 1 cup sugar
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon jam (any flavour)
  • 1 tablespoon white vinegar
  • 1 cup milk
  • 1 egg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Whipped cream, to serve
  • ½ cup sugar
  • 100 gr unsalted butter
  • 1 cup milk


  1. Line and grease a 20cm x 20cm baking dish. Preheat oven to 180C.
  1. Combine sugar and the egg in a mixing bowl and beat this until smooth and fluffy. Add flour, baking powder and baking soda.
  1. In a separate bowl, combine milk, melted butter, jam and vinegar.
  1. Combine the wet and dry ingredients and mix well. Pour into prepared dish and bake for 25 minutes.
  1. Meanwhile, melt together the sauce ingredients. Remove cake from oven after cooking for 25 minutes, make holes in the cake and pour the sauce over the top. Return to the oven and cook for a further 25 minutes.
  1. Serve warm with whipped cream.


Week 25 – South Africa


Here we have a truly global recipe; South African in origin, but with a distinctly South Asian vibe. There’s a sweet and sour confusion to this dish that makes it intriguing and delicious. The long list of spices coupled with its general fishiness ensures the dish is packed with flavours. I used some dory fillets, but the great thing is you can use whatever’s locally available.

Cape Malay fish curry

Ingredients (Serves 4)

  • 600 gr firm white fish fillets, skin removed, diced into 4 cm pieces
  • Salt and pepper, to season
  • ¼ cup cooking oil
  • ¼ teaspoon fennel seeds
  • ¼ teaspoon cumin seeds
  • 1 onion, finely chopped
  • 1 teaspoon crushed garlic
  • 1 red chilli, halved lengthways
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground fennel
  • ½ teaspoon garam masala
  • ½ teaspoon ground turmeric
  • 1 tablespoon chilli sauce, or to taste
  • 3 tomatoes, peeled, crushed and roughly chopped
  • 1 teaspoon tamarind pulp, mixed with ¼ cup boiling water
  • 1 tablespoon raw sugar, or to taste
  • 10 curry leaves, bruised
  • ½ cup chopped coriander leaves
  • Rice, to serve


  1. Season fish fillets with salt and pepper. Set aside.
  1. Heat oil in wok over high heat. Add fennel and cumin seeds and cook for 1 minute. Add onion and cook for 5 minutes, or until golden. Add garlic and chilli and cook for 1 minute. Add remaining spices and 2 tablespoons water and cook for 1 minute.
  1. Add tomatoes and tamarind water, reduce heat to low and cook for 5 minutes. Add sugar and season. Stir through curry leaves and simmer for 10 minutes.
  1. Gently add fish to sauce, spooning sauce over to coat. Cover and simmer for 8 minutes, or until fish is cooked through. If the sauce appears to thin, uncover for the last 2-3 minutes of cooking. Top with coriander and serve on rice.


Week 26 – Greece


Filo, olives, haloumi, parsley, lemon, silverbeet, yogurt… It’s gotta be Greek right? This is a longwinded pie to make, but it’s worth it. And it’s massive, too; so you’ll either feed the masses in one hit, or be able to freeze and keep portions for later on. Or eat it all yourself, whatever you like… I’ve tried a few Greek ricey recipes in Rice Bonanza, but I thought given the list of ingredients this one is more suited as a flag bearer for Eat the World. Give yourself a few hours and reap the rewards.

Greek chicken and rice pie


  • 20 gr butter, plus extra melted for brushing
  • ⅓ cup olive oil
  • 2 leeks, white section only, trimmed and thinly sliced
  • 1 cup long-grain white rice
  • 1 bunch silverbeet, thick stems discarded (for another recipe, of course), leaves washed and coarsely chopped
  • 1 cup pouring cream
  • 70 gr pitted Kalamata olives, sliced
  • 225 gr haloumi, cut into 1 cm pieces
  • ¼ cup chopped flat-leaf parsley
  • 1 tablespoon thyme leaves
  • salt and freshly ground black pepper, to taste
  • 12 sheets filo pastry
  • 3 teaspoons sesame seeds, to sprinkle
  • lemon wedges, to serve
Poached chicken
  • 1.4 kg chicken
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 brown onion, unpeeled, quartered
  • 10 whole peppercorns
  • 4 litres water (about)
Herbed yoghurt
  • 1 cup plain Greek-style yoghurt
  • 1 garlic clove, squashed
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped flat-leaf parsley


  1. Place all ingredients for the poached chicken into a large saucepan. Cover and bring to the boil slowly. Reduce heat to low and poach for 40 minutes or until cooked through. Remove from heat and allow to cool, then refrigerate until cold. Remove chicken, pull all the meat away and leave in the fridge and discard the carcass. Strain the stock, discarding any solids, and return the stock to the saucepan to boil. Boil stock until reduced to 1 ½ cups. Set aside.
  1. Heat butter and 1 tablespoon oil in a saucepan over medium heat. Add leek and cook, covered, stirring occasionally, for 15 minutes. Add rice and stir to coat. Add 1 ½ cups reduced stock and bring to the boil over high heat. Reduce heat to very low, cover, and cook for 10 minutes. Transfer to a large bowl and set aside to cool completely.
  1. Put the silverbeet into the saucepan, cover, and cook over high heat, stirring occasionally, for 5 minutes or until wilted. Remove from saucepan and allow to cool before pressing out any excess liquid. Set aside.
  1. Prepare yogurt by combining yogurt, garlic, dill and parsley in a small bowl. Cover and refrigerate until required.
  1. Line and grease 20 cm x 30 cm oven dish with some of the melted butter. Preheat the oven to 180C.
  1. Combine cooled rice, chicken, silverbeet, cream, olives, haloumi, parsley and thyme and stir gently to combine. Season with salt and pepper.
  1. Brush 1 sheet of filo pastry with melted butter and place in baking dish. Repeat with the remaining sheets, overlapping unevenly as you go, allowing plenty of overhang. Transfer the chicken and rice mixture into the pastry. Fold the overhanging filo over the top to cover. Brush top with remaining oil and sprinkle with sesame seeds.
  1. Bake for 50 minutes or until filo is golden and crisp. Remove from oven and stand in tin for 10 minutes before transferring to a serving plate. Serve warm or at room temperature with the herbed yoghurt and lemon wedges.

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