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Children on a picnicGlobal Snacks

The journeys in Build a Better World! take you to many parts of the globe. If you have a taste for adventure, try one of these recipes from some of the countries where CWS works. The snack and meal suggestions will be fun to eat - and to make, if you have the facilities.

Quick and Easy: Bananas, mangoes and coconuts are common in many countries. Bring in these fruits or treats made from them. Cocoa is an important export for several African and Latin American nations, so chocolate treats (brownies, sundaes, etc.) would also work.

Here are a few more elaborate recipes for snacks:

Chapati (Indian Flat Bread)
Serves 10

2 cups whole wheat flour
1 teaspoon margarine (melted)
1/2 cup water

Combine flour, margarine, and a pinch of salt. Gradually add water (lukewarm). Knead dough until soft. Cover with a damp cloth and let stand for an hour. Divide dough into ten pieces. On a floured surface, roll each piece into four-inch circles - about 1/4" thick.

Heat a heavy ungreased fry pan. Cook each Chipati until it starts to bubble on the bottom, turn, fry on other side, and remove. Stack in a tea towel to keep warm.

For a main meal:

Dovi (Peanut Butter Stew)
Serves 4 to 6, from Zimbabwe

2 medium onions, finely chopped
2 tablespoons butter
2 cloves of garlic, finely sliced and crushed
1 teaspoon salt
1/2 teaspoon pepper
1 chili pepper or 1/2 teaspoon cayenne pepper (or less for sensitive tongues)
2 green bell peppers, chopped
1 chicken, cut into pieces
3 to 4 fresh or canned tomatoes
6 tablespoons smooth peanut butter
1/2 pound spinach leaves

In a large stew pot over moderate heat, saute onions in butter until golden brown. Add garlic, salt, and hot peppers. Stir for 2 or 3 minutes, then add green peppers and chicken. When all the chicken pieces are brown on every side, mash tomatoes with a fork and mix them into the stew, along with about two cups of water. Reduce heat and simmer 5 - 10 minutes.

Thin the peanut butter with a few spoons of hot broth and add half the resulting paste to the pot. Simmer until the meat is well cooked. Meanwhile, boil the spinach leaves until tender. Drain and toss with the remaining peanut butter paste. Serve stew and greens together.

Gumbo Stew
Serves 6-8, from Burkina Faso

1 lb. Hamburger
1 large onion chopped
1 clove of garlic, minced
4 cups canned tomatoes or tomato sauce
2 cups fresh okra, chopped
1 teaspoon salt
1 teaspoon crushed red pepper - (or less of sensitive tongues)
1 teaspoon chili powder
2 cups fresh or frozen spinach

Brown hamburger. Add onion and garlic, and cook until soft.
Add tomatoes, okra, salt, red pepper, chili powder
Simmer for 20 minutes
Add spinach
Simmer another 5 minutes
Serve hot over rice.

Bananas in Coconut Sauce
Serves 4-6, from S.E. Asia

Heat in a sauce pan: 3/4 cup canned coconut milk *

2 teaspoons of sugar (10 ml)
pinch of salt

Bring to a boil and simmer two minutes, stirring constantly.
Remove from heat.

Stir in: 3 large bananas, peeled and cut in inch diagonal slices

Return to a boil for 10 seconds. Serve alone or as a topping on ice cream. Best if served immediately so bananas do not discolor.

* Option: Replace coconut milk with regular milk and 2 tablespoons of shredded coconut.

Serves 5-6 , from Central and Latin America, as well as Spain

In a small saucepan, heat on low until mixture is dark brown, like caramel syrup:
1/4 cup sugar
4 drops lemon juice

Don't worry if syrup burns a little. Place in flan mold, coating all sides and bottom. (Oven-proof gelatin or individual molds work nicely.) Place in refrigerator while preparing flan.

Bring to a boil:
2 cups milk
1 teaspoon of vanilla

In separate bowl, beat:
4 eggs
3/4 cup sugar

Slowly add egg-and-sugar mixture to boiled milk. Pour into refrigerated mold and place in oven in another container that has about 1 inch of water. Bake 35-40 minutes at 350 degrees. Flan is done when knife inserted in center comes out clean. Cool and remove from mold. Serve chilled.

Pan de Banano/Banana Bread
F rom Central America

pound butter at room temperature
And cream it in a mixing bowl until light and fluffy with:
cup sugar

1 pound ripe bananas (2 or 3)

Add to butter and sugar mixture.

teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon lemon juice
1 egg, well beaten

1 cups all purpose flour with
2 teaspoons baking powder

Fold into liquid mixture. Pour batter into a greased 9" x 5" loaf pan. Bake in a preheated oven (350 degrees) for one hour, or until a toothpick stuck into the middle of the cake comes out clean.

Serve with honey or topped with fresh fruit.

Bananas Ghana
Serves 8

8 medium bananas in half lengthwise and then in half crosswise

1/4 cup sugar and 1 tsp. cinnamon

Dip bananas in sugar mixture until coated. Place the four quarters cut side down, side by side, in a 9-inch round or square oven-proof dish.

1 cup orange juice over all the bananas.

Bake at 350 degrees for 20 minutes, basting with the juice, if desired.

4 tbsp.s shredded coconut or chopped peanuts over the top.

Serve piping hot directly from baking dish.

Option: Pass a bowl of sweetened sour cream (use brown sugar) as a garnish.

Accra Banana Peanut Cake
F rom Ghana
Yield: 1 cake, 9 x 12 x 2 inches

In a 2 quart bowl sift:
4 cups all-purpose flour
1/4 cup cake flour
4 tsp. baking powder
1 tsp. salt tsp. baking soda

In a 3-quart bowl cream:
10 oz. butter or margarine with
2 cups sugar

Blend in:
4 eggs, lightly beaten

Fold the dry ingredients above alternately with:
8 mashed bananas and
cup peanuts, coarsely chopped

Bake in a greased 9 x 13-inch baking pan at 350' for 30 minutes. Test with a toothpick. When toothpick comes out dry, cake is done.

cup sugar with
1 tsp. cinnamon

Sprinkle cake with cinnamon mixture as cake comes out of the oven.

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