Each week you can go on a culinary journey and get a real taste of the people and places you are reading about in Passport To The Land Of Enough. Just click the link for the recipe you are interested in trying.
Your church or small group can throw a Land Of Enough banquet by assigning these recipes to members or groups for a potluck. All 5 recipes combine to make an amazing (and affordable) five course meal!
Let us know what you thought of the recipes by commenting below or visiting our Facebook page.
First Edition:
Week One: South Indian Parotta (Fry Bread)
Week Two: West African Peanut Butter Stew
Week Three: Cypriot Fasolia (Boiled White Beans)
Week Four: Ukrainian Holopchi (Stuffed Cabbage)
Week five: Haitian Beyen (Fried Bananas)
African Edition:
Week One: Tomato Stew/Sauce (Niger)
Week Two: Peanut Butter Stew (Ivory Coast)
Week Three: Sadza and bones (Zimbabwe)
Week Four: Nsima and Ndiwo (Malawi)
Week Five: South African Curry (South Africa)
European Edition:
Week One: Albania – Tava Yogurt
Week Two: Turkey – Stuffed Grape Leaves
Week Three: Czech Republic – Eva Botova Dumplings
Week Four: Ukrainian Holopchi (Stuffed Cabbage)
Week Five: German Goulash Recipe from a sister in the Berlin Church:
1) Dumplings
500 gr rolls, 2 day old cut into cubes 5 eggs, 500 ml of milk
Salt, pepper, nutmeg
2 onions, parsley & butter
Preparation: Cut the rolls into small cubes. Place the bread cubes in a large bowl and sprinkle them with salt. Meanwhile, heat the milk and pour over the rolls. Stir the mixture thoroughly with a stirring spoon, cover with a cloth and allow to draw.
Chop the onion. Heat butter in a frying pan and fry the finely chopped onion until golden yellow.
Mix the parsley, roasted onions, & eggs with the bread cubes and knead them to a dough, then let the dumplings sit for about 10 minutes and place in the refrigerator.
From the dough, shape the bread dumplings with wet hands and place in boiling salt water. Bring to a boil, then let the dumplings sit in the hot water for about 20 minutes. Squeeze the dumplings with the stirring spoon down into the hot water. When the dumplings loosely float on the surface, remove and place them on a plate.
2) Goulash
2 lbs of stew beef
1 onion, 3 tbsp tomatoes
2 carrots, peeled and chopped
2 tbsp oil or lard
3 tbsp sweet paprika, 1 tsp ground caraway, 1 tsp marjoram, 2 tsp garlic 1/2 L red wine
Water, salt, pepper
Preparation:
Finely chop the onions and garlic, stew the onions in hot oil. Add the tomato paste and heat briefly.
Cut the meat into large pieces. Add the meat, peppers and red wine, then caraway and marjoram, stir well and add a little water to the meat. Season with salt and pepper, add carrots. Cover the goulash, place on low heat for 2 1⁄2 to 3 hours. Serve with Dumplings
Land Of Enough 