Food far and wide

Rice, Beans, and Chicken Recipe

Recipe from Jose Guerra Awe, a junior from Belize.

To make the marinade, first fork holes into the chicken breast.
Put olive oil in a bowl, and add 2 lemon and 2 lime zests, then add the lemon and lime juice. Grate a small piece of ginger, and add a dash of black pepper and salt.
Add 1/4 teaspoon of ginger and a tablespoon of minced garlic.
Add 1/4 of a diced green pepper, 1/4 of diced red pepper.
Then add one teaspoon of basil, a pinch of rosemary herb, and 1/2 teaspoon of paprika.
For more spice add 2 tablespoons of habanera sauce, such as a native Belize brand – Marie Sharp. Now, add 1/4 cup of honey, and wisk 1/2 of a small diced onion into the honey.
After completing the marinade, wrap in plastic wrap and refrigerate for 30 minutes. To complete the chicken, grill or sauté, but Guerra Awe encourages the grilling method to create more moist chicken pieces. Serve the chicken over fried plantains with the rice and beans. (Yields about 4 pieces of chicken)

Bibim Bob Recipe

Recipe from Hye Kyong Kang, a senior exchange student from Korea.

Ingredients
-rice
-eggs
-some fried vegetables (like broad bellflower, bracken, carrots and so on.)
-beef
-sesame oil
-hot pepper paste

1st : put the rice to the bowl.
2nd : fry the egg
3rd : put the all fried vegetables into the bowl and arrange them to any shape you want.
4th : pour the sesame oil a little and put the egg on the middle of the bowl.
5th : add the hot pepper paste. Enjoy!

Posted by Colonnade Archives on Apr 20 2007. Filed under Features. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry