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Turkmenistan

What is the role of rice in Turkmen cuisine?

Introduction to Turkmen Cuisine

Turkmen cuisine is a fusion of Central Asian, Middle Eastern, and Turkish flavors. It is characterized by its use of simple yet flavorful ingredients such as meat, vegetables, yogurt, and spices. It also features a wide variety of rice-based dishes that have become staples in the Turkmen diet.

Importance of Rice in Turkmen Cooking

Rice is one of the essential ingredients in Turkmen cuisine. It is a staple food that is consumed daily and is used in various forms and dishes. Rice is an excellent source of carbohydrates, which provides the body with energy. It is also easy to cook, versatile, and pairs well with many other ingredients, making it a valuable ingredient in any kitchen.

Types of Rice Used in Turkmen Cuisine

Turkmenistan is known to produce high-quality rice that is exported to other countries. The two most common varieties of rice used in Turkmen cuisine are the Sarykamysh and Gyzylgul. The Sarykamysh rice is a long-grain rice that is used in pilaf, while Gyzylgul is a short-grain rice used in soups and stews.

Popular Rice-Based Dishes in Turkmenistan

Rice is a key ingredient in many Turkmen dishes, such as pilaf, shurpa, and manti. Pilaf is a dish of rice that is cooked with meat, vegetables, and spices. Shurpa is a hearty soup made with meat, vegetables, and rice. Manti is a type of dumpling filled with meat and served with a side of rice.

Rice as a Staple Food in Turkmen Culture

Rice is not just a food item in Turkmen culture; it is also a cultural symbol. It is a sign of hospitality, and it is customary to serve rice to guests in Turkmen households. Rice dishes are also an essential part of Turkmen celebrations and festivals.

Conclusion: Rice and Turkmen Cuisine

In conclusion, rice plays a vital role in Turkmen cuisine. It is a staple food that is used in various forms and dishes and is an essential part of Turkmen culture. Whether it is served as a main dish or as a side, rice is a versatile ingredient that adds flavor and texture to any dish.

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Angola

Arroz de Marisco (Seafood Rice)

Introduction to Arroz de Marisco

Arroz de Marisco, or Seafood Rice, is a traditional Portuguese dish that is enjoyed throughout the country, particularly in coastal regions. The dish is a fragrant and flavorful combination of rice, seafood, vegetables, and spices, cooked together in a large pot or pan. It is a hearty and satisfying meal that is perfect for sharing with friends and family.

Arroz de Marisco is typically served as a main course, either for lunch or dinner. It is a popular choice for festive occasions and celebrations, such as weddings and holidays, but it is also a common dish for everyday meals. The dish is well-loved for its rich and complex flavors, as well as its ability to showcase the bounty of the sea.

Ingredients and Preparation of Arroz de Marisco

The key ingredients in Arroz de Marisco are rice, seafood, and vegetables. Common seafood ingredients include shrimp, clams, mussels, and squid, although other types of seafood may also be used, depending on availability and personal preference. The vegetables typically used include onions, garlic, tomatoes, and peppers, which are sautéed in olive oil before the rice and seafood are added.

To prepare Arroz de Marisco, the rice is first washed and then added to the pot with the sautéed vegetables. The seafood is then added to the pot, along with water or fish stock, and the mixture is brought to a boil. The dish is then simmered for about 20-25 minutes, until the rice is cooked and the seafood is tender and fully cooked through.

Serving and Pairing Suggestions for Arroz de Marisco

Arroz de Marisco is typically served hot, straight from the pot, with a garnish of fresh parsley or cilantro on top. It is a versatile dish that can be enjoyed on its own or paired with a variety of side dishes, such as steamed vegetables, crusty bread, or a salad. It is often accompanied by a glass of chilled white wine, such as a Vinho Verde or Alvarinho, which pairs well with the seafood flavors.

Arroz de Marisco is a delicious and satisfying dish that is perfect for sharing with family and friends. Whether enjoyed on a sunny day at the beach or on a cozy evening at home, it is sure to delight the senses and leave a lasting impression.

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Angola

Angolan Rice and Beans

Introduction to Angolan Rice and Beans

Angolan Rice and Beans is a traditional and popular dish in Angola, a country located in southwestern Africa. It is a simple yet delicious dish that is perfect for any occasion, from everyday meals to special events. The dish consists of rice and beans cooked together and flavored with various spices and herbs.

Ingredients and Preparation of Angolan Rice and Beans

The ingredients for Angolan Rice and Beans are simple and affordable, making it a favorite among many households. They include rice, beans, onions, garlic, tomatoes, olive oil, salt, and other spices and herbs. To prepare the dish, the beans are first cooked until they are soft and tender. Then, the onions, garlic, and tomatoes are sautéed in olive oil and added to the beans. The rice is also added to the pot along with water and the spices and herbs. The mixture is then cooked until the rice is tender and the flavors are well blended.

Nutritional Value and Health Benefits of Angolan Rice and Beans

Angolan Rice and Beans is not only delicious but also packed with nutrients and health benefits. Rice is an excellent source of carbohydrates, which provide energy to the body. The beans, on the other hand, are a good source of protein and fiber, which help to keep the body healthy and strong. The dish also contains various essential vitamins and minerals such as vitamin B, iron, and potassium.

Moreover, the combination of rice and beans makes a complete protein, which means that it contains all the essential amino acids that the body needs. This makes it an excellent choice for vegetarians and vegans. Additionally, the dish is low in fat and cholesterol, making it a heart-healthy meal.

In conclusion, Angolan Rice and Beans is a tasty and nutritious dish that is easy to prepare and perfect for any occasion. It is a great example of how a simple dish can be both delicious and healthy. If you haven’t tried it yet, give it a try and you’ll be pleasantly surprised!

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Angola

Arroz de Pato (Duck Rice)

What is Arroz de Pato?

Arroz de Pato, also known as Duck Rice, is a traditional Portuguese dish that originated in the coastal region of Alentejo. As its name suggests, this dish is primarily composed of rice and duck meat. It is a flavorful and hearty dish that is often served as a main course during family gatherings and special occasions.

The dish is known for its unique combination of flavors and textures. The rice is often cooked in a rich broth made from duck stock, which gives it a rich and savory taste. The duck meat, which is usually shredded or diced, adds a meaty and tender texture to the dish. Other ingredients, such as chorizo, vegetables, and herbs, are often added to enhance the overall flavor and aroma of the dish.

Ingredients and Preparation of Duck Rice

To prepare Arroz de Pato, one must start with a whole duck, which is usually roasted or boiled until the meat is tender and falls off the bone. The meat is then shredded or diced and set aside. The duck carcass is used to make a flavorful broth, which is then used to cook the rice.

Other ingredients commonly used in Arroz de Pato include chorizo, onions, garlic, bell peppers, tomatoes, and herbs such as bay leaves and thyme. These ingredients are sautéed together before adding the rice and broth. The dish is then baked in the oven until the rice is fully cooked and the top is golden brown and crispy.

Regional Variations of Arroz de Pato

There are many regional variations of Arroz de Pato throughout Portugal, each with its own unique twist on the traditional recipe. For example, in the coastal region of Alentejo, the dish is often prepared with fresh seafood such as clams and mussels, giving it a briny and tangy flavor.

In the northern region of Minho, the dish is prepared with a combination of duck meat and pork, giving it a richer and meatier flavor. In Lisbon, the dish is often served with a side of black beans or white beans, adding a creamy and earthy texture to the dish.

Overall, Arroz de Pato is a beloved dish in Portugal that has been passed down through generations. Its unique combination of flavors and textures makes it a comforting and satisfying meal that is perfect for sharing with family and friends.

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Azerbaijan

What are some popular Azerbaijani rice dishes?

Introduction: Azerbaijani Rice Dishes

Rice is a staple food in Azerbaijani cuisine, and there are many delicious dishes that feature it as the star ingredient. Azerbaijani rice dishes are known for their bold flavors and unique combinations of spices and other ingredients. From the national dish of plov to sweet rice with fruit, there is no shortage of options when it comes to enjoying rice in Azerbaijan.

Plov: Azerbaijan’s National Dish

Plov, also known as pilaf, is Azerbaijan’s national dish and is a staple at weddings, family gatherings, and other special occasions. This hearty dish features rice cooked with meat, onions, and carrots, as well as a variety of spices such as saffron and cumin. The result is a fragrant and flavorful dish that is sure to satisfy any appetite.

Plov is traditionally cooked in a large cauldron called a kazan, and is served with a side of yogurt or salad. There are many variations of plov, with some featuring lamb or beef instead of chicken. It is also common to add dried fruits or nuts to the dish for added sweetness and texture.

Shirin Plov: Sweet Rice with Fruit

Shirin plov is a sweet and fragrant rice dish that is typically served as a dessert or as a side dish to accompany meat or poultry. This delicious dish is made by cooking rice with dried fruit such as raisins, apricots, and prunes, as well as nuts such as almonds and pistachios. The rice is then flavored with saffron and cardamom, creating a dish that is both sweet and savory.

Shirin plov is a popular dish during the holiday season and is often served during the Islamic holy month of Ramadan. It is also commonly served at weddings and other special occasions.

Baghali Plov: Rice with Dill and Fava Beans

Baghali plov is a delicious rice dish that features fava beans and dill, giving it a unique and bold flavor. The dish is made by cooking rice with fava beans, dill, and lamb, as well as other spices such as turmeric and saffron. The result is a dish that is both flavorful and nutritious.

Baghali plov is a popular dish in Azerbaijan and is often served with a side of yogurt or salad. It is also a common dish during the springtime, when fresh fava beans are in season.

Sabzi Plov: Rice with Herbs and Vegetables

Sabzi plov is a flavorful rice dish that is made with a variety of herbs and vegetables, giving it a fresh and vibrant flavor. The dish is made by cooking rice with herbs such as parsley, dill, and mint, as well as vegetables such as carrots, onions, and bell peppers. The result is a dish that is both colorful and delicious.

Sabzi plov is a popular vegetarian dish in Azerbaijan and is often served as a main course or as a side dish. It is also a great way to use up leftover vegetables and herbs, making it a budget-friendly option.

Nardaran Plov: Aromatic Rice with Lamb

Nardaran plov is an aromatic rice dish that is made with lamb and a variety of spices, giving it a bold and flavorful taste. The dish is made by cooking rice with lamb, onions, and a variety of spices such as cinnamon, cloves, and cardamom. The result is a dish that is both fragrant and delicious.

Nardaran plov is a popular dish in Azerbaijan and is often served during the holiday season and other special occasions. It is also a great way to use up leftover lamb, making it a budget-friendly option.

Gara Qovurma: Blackened Rice with Meat

Gara qovurma is a unique and flavorful rice dish that is made by blackening the rice with caramelized onions and cooking it with meat. The dish is made by frying onions until they are caramelized, then cooking the rice with the onions and meat. The result is a dish that is both smoky and savory.

Gara qovurma is a popular dish in Azerbaijan and is often served during the winter months when hearty and warming foods are preferred. It is also a great way to use up leftover meat, making it a budget-friendly option.

Sulu Qovurma: Rice with Lamb and Broth

Sulu qovurma is a flavorful rice dish that is made by cooking rice with lamb and beef broth, giving it a rich and savory taste. The dish is made by cooking the lamb until it is tender, then using the broth to cook the rice. The result is a dish that is both filling and delicious.

Sulu qovurma is a popular dish in Azerbaijan and is often served during the fall and winter months when hearty and warming foods are preferred. It is also a great way to use up leftover lamb or beef, making it a budget-friendly option.

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Mozambique

How important is rice in Mozambican cuisine?

Introduction: How rice became a staple in Mozambican cuisine

Mozambique is a country located in Southeast Africa with a rich cultural heritage and diverse cuisine. Rice is a staple food in Mozambique and is consumed by the majority of the population. Its cultivation in Mozambique dates back to the 16th century and has now become an integral part of the country’s cuisine. The Portuguese introduced rice to Mozambique, and it became popular due to its versatility and nutritional value.

The cultural significance of rice in Mozambique

Rice plays an essential role in Mozambique’s culture and traditions. It is a symbol of hospitality and is often served during special occasions like weddings, funerals, and religious ceremonies. In rural areas, rice is shared among neighbors, and it is believed to bring good luck and prosperity. In some regions of Mozambique, rice is also used in traditional medicine to treat various ailments. The cultural significance of rice in Mozambique is evident in its use in many traditional dishes.

Rice-based dishes that define Mozambican gastronomy

Rice is the main ingredient in many Mozambican dishes, and it is often cooked with spices, vegetables, and meat or fish. One of the most popular dishes in Mozambique is Matapa, which is made with cassava leaves, ground peanuts, coconut milk, and rice. Another popular dish is Xima, which is a thick porridge made from maize or cassava flour and served with rice and various stews. Rice is also used in popular Mozambican dishes like Piri-piri chicken, Mozambican fish stew, and Mozambican rice and beans. These dishes showcase the versatility of rice in Mozambican cuisine.

Rice as a source of nutrition for Mozambicans

Rice is an essential source of nutrition for many Mozambicans, especially those living in rural areas. It provides a significant amount of carbohydrates, protein, and other nutrients that are required for a balanced diet. Rice is also easy to digest and is a good source of energy. In Mozambique, rice is often consumed with other nutrient-rich foods like vegetables, meat, and fish.

The role of rice in Mozambique’s agricultural economy

Rice cultivation is vital to Mozambique’s agricultural economy and provides employment to many rural farmers. It is estimated that rice cultivation employs over 150,000 people in Mozambique and contributes significantly to the country’s GDP. The Mozambican government has implemented policies to encourage rice production and processing to increase the country’s food security and reduce poverty.

Challenges facing the production and consumption of rice in Mozambique

Despite its importance, Mozambique faces several challenges in the production and consumption of rice. These challenges include poor infrastructure, limited access to credit, climate change, and pests and diseases. These factors affect rice production and reduce the quality and quantity of the crop. Additionally, the high cost of rice can make it unaffordable for many Mozambicans, especially those living in poverty. The Mozambican government is working to address these challenges by implementing policies to increase rice production, improve infrastructure, and provide access to credit for farmers.

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Food

Small Children: Only Consume Rice Products in Moderation

Dishes with rice are particularly popular with adults and children. But be careful with the little ones, because small children should only eat rice products in moderation. The reason for this is the inorganic arsenic content in rice.

Inorganic arsenic in rice

Young children should only eat rice products in moderation. The reason for this: Rice-based products such as rice cakes, rice milk, rice flakes and the like can contain large amounts of inorganic arsenic. This is now reported by the Bavarian consumer center.

Babies and small children in particular should not consume this toxin too often, as it has a cancer-promoting effect and the amount is larger compared to a small child’s body. The consumer advocates advise bringing variety to the children’s plates by serving rice and other cereals alternately. This means that there is more variety on the table and the child gets new taste impressions.

Of course, adults and older children do not have to do without the pleasure of rice and can access it more often, as the Bavarian consumer advice center explains. Since January 1, 2016, new maximum values ​​for the content of arsenic in food have been in force.

This is arsenic

Arsenic is a metalloid that occurs naturally in various compounds throughout the earth’s crust. The rice plant absorbs the substance through its roots in the soil and passes it on through its metabolism to the fruits, i.e. to the rice grains. Rice may contain more arsenic than other plant foods.

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Food

Arsenic Rice: This Cooking Method Eliminates the Toxin

The terrible news just went through the media: whole grain and long grain rice are said to cause cancer. Rice contains arsenic, a carcinogenic substance that does not completely disappear even during cooking. Professor Andy Meharg has now tested which cooking method is most effective in eliminating arsenic from rice.

Rice contaminated with arsenic

Rice is one of the most common side dishes and is considered healthy. Unfortunately, the healthy grain also contains pollutants such as arsenic. “Öko-Test” just reported the shocking results: long-grain and whole-grain rice are so heavily contaminated with pollutants and carcinogenic substances that the consumption of these types of rice is even completely discouraged.

The rice plants absorb these substances through contaminated groundwater. Especially with whole grain and parboiled rice, the load of toxins is higher, since the outer shell of the rice grain is still attached, or the harmful substances from it have passed into the interior of the grain.

“Oko-Test” and Professor Andy Meharg therefore always recommend basmati rice: This is the least contaminated.

Cook rice properly

Queens University Belfast professor Andy Meharg has researched the best way to cook rice. He examined various cooking and preparation methods and to what extent these changed the arsenic content in food.

In the first variant, the scientist boiled the rice in about twice the amount of water. This is one of the most popular ways to cook rice. But the arsenic content was only reduced by 16 percent.

The second attempt: cook rice with five times the amount of water. Here, the arsenic content has already been reduced by 50 percent – although this value is still alarmingly high.

The third method was actually the most successful: Mehard was able to reduce the proportion of the toxin to just 16 percent. To do this, the rice must be soaked in water overnight and then washed in a sieve under running water until the water runs clear before preparation. Five times the amount of water is then added to the pot to boil.

The three rules for cooking rice:

  1. Soak rice.
  2. Always wash rice!
  3. Boil rice in five times the amount of water.
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Food

Basmati Rice in the Test: Stiftung Warentest Finds Deficiencies

It has been tested again! This time, Stiftung Warentest took a closer look at 31 different basmati rice products in a test. The result is surprising: no product achieved a “very good”, only five of the products were able to get a “good”. Here you can find out which basmati rice products were tested and how they fared.

Basmati rice is versatile and the perfect base for many dishes. But please without pollutants, pesticides, and toxins. But these were found by Stiftung Warentest. 31 basmati rice products were tested and some even exceeded the legal limit for pesticides.

It was tested across the range: boil-in-the-bag, microwave rice, loose basmati rice, whole grain rice, from organic and conventional cultivation, the supermarket, the discounter, and health food stores. The basmati rice was not only checked for harmful substances in the test – the sensory properties (smell, taste, consistency, and mouthfeel) also counted as a sub-score in the test result.

For which pollutants was the basmati rice tested?

Mold toxins

The fungicide tricyclazole is often used in basmati rice. The rice is treated with this spray so that it does not mold. The limit, which was lowered at the beginning of the year, was exceeded in seven basmati rice products.

Fumigant

To protect rice from pests during transport, it is fumigated. Methyl bromide is used for this in some countries, although this substance is banned in the EU and is harmful to the environment. However, residues of methyl bromide were found in three products, including two organically grown basmati rice products. This plant protection product must not be used in organic rice cultivation, which is why these results are particularly unsatisfactory.

These are the best and worst basmati rice products

The five basmati rice products that received the best ratings from Stiftung Warentest all received the test result “good” and can be found on the shelves of discounters as well as in organic shops. The prices fluctuate accordingly – from 1.99 euros per kilo to 7.50 euros. This shows that good basmati rice cannot be identified by price. Whether the basmati rice came from sustainable cultivation or not was irrelevant in the test. These are the top 5 rankings:

  • Lidl “Golden Sun” Traditional Basmati Rice (1.99 Euro/kg)
  • Aldi Süd “Le Gusto” basmati rice (1.99 euros/kg)
  • Davert “Real Basmati Rice” (7.50 Euro/kg)
  • Netto Marken-Discount “Satori Asian Style” basmati rice (1.99 Euro/kg)
  • Tilda “Pure Original Basmati” (6.60 euros/kg)

In the basmati rice test, a total of six products performed worst and were rated “poor”. This affects the following products:

  • Fair East basmati rice (4.00 euros/kg)
  • Netto Marken-Discount “Satori Asian Style” cooked basmati rice (3.95 Euro/kg)
  • Edeka “Basmati rice” in a cooking bag (4.60 euros/kg)
  • dm “Organic Basmati Rice Whole Grain” (4.90 Euro/kg)
  • Alnatura “Basmati Rice Wholegrain” (4.90 Euro/kg)
  • Neuss & Wilke basmati rice (3.50 euros/kg)

The test results on the organic basmati rice products suggest that the rice was fumigated with phosphine to be transported from Asia to Europe, which would violate the guidelines for organic products. A further 14 products scored “satisfactory” in the basmati rice test, the other five basmati rice products were rated “sufficient” in the test. At least three products achieved the grade “very good” in the sub-grade “sensory technology”. These include Lidl, Davert, and Tilda, which impress with an aromatic basmati note.

Two basmati rice products are not marketable – these include the basmati rice from Fair East and the microwave rice from Netto Marken-Discount. In both basmati rice products, more pesticide residues were detected in the test than are legally permitted.

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Food

Turkey Slices with Rice and Salad

Turkey Shreds is a quick and easy lunch to prepare. The creamy, light sauce and the poultry go very well with rice. Serve with a salad to get the vitamins you need. Precisely because the ingredients are so easy to prepare, the dish is well suited for beginners and cooks who are pressed for time. Fresh mushrooms or peas give the light sauce a bit of color and go well with the other ingredients in terms of taste.

My family likes light, creamy sauces, and poultry – this recipe combines both and makes a delicious and light lunch with a salad and rice. It is also quick to prepare, even for beginners.

Ingredients for 4 persons

– 400 gr turkey escalope
– 8 medium mushrooms
– 1 cup sour cream or crème fraîche (200 ml)
– 250ml of water
– 2 tbsp sweet soy sauce
– Paprika powder (noble sweet), salt, pepper
– 2 tbsp cornstarch
– some oil for frying
– 3 cooking bags of rice

Preparation of sliced ​​turkey with rice and salad

First, you put the water on with the rice and salt. While the rice is cooking according to the instructions on the packaging, which usually takes about 20 minutes, cut the turkey escalope into fine strips. Put some oil in a deep pan or a larger saucepan, let it heat up, and add the turkey strips. The meat must be seared well on all sides, poultry meat should never be eaten raw. Then switch back to a medium temperature. Meanwhile, wash and slice the mushrooms. Sauté the mushrooms briefly with the meat. Mix everything with the soy sauce and paprika, salt, and pepper. Add the water and the cup of sour cream. Mix everything and mix the cornstarch with 2 tablespoons of water in a mug and stir carefully into the pot or pan, bring to a boil, and season again with salt and pepper. Now arrange the salad and drain the rice and quench it briefly – the meal is ready.

Additional knowledge

You can also use chicken breast instead of turkey. Pork doesn’t taste quite as good with it, it gets too dry. The meat should be cut into thin strips if possible, as larger pieces of meat may not be completely cooked through. Instead of mushrooms, which are not to everyone’s taste, peas also go very well with this recipe.

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