Recipes from Around the World

Throughout every culture in the world, food is the great unifier. It’s a uniquely human bond that’s created when you gather around a full spread surrounded by your friends, family and community. Exploring food is a great way to experience the vibrancy and diversity of cultures from around the globe. The colours, flavours, aromas and presentation can transport your taste buds to the dynamic landscape of Brazil or the vibrant culture of South Africa.

We asked Forever Living family members from four countries to share some of their favourite recipes. Each is steeped in tradition and history, representing the electrifying flavours that have brought families and communities together for generations. Now you can join our worldwide community at your own dinner table by trying one of the recipes below.

Coconut Fish Recipe from Brazil

SERVES 4 | 200˚C | 15 MINUTES

COCOCNUT FISH INGREDIENTS

• 400ml coconut milk

• 4 medium fillets of fish (sole or Merluza hake)

• 4 tomatoes

• 2 onions

• Handful of fresh coriander

• 2 lemons

• White pepper

• Salt

• 1 tbsp. olive oil

• Baking paper or aluminium foil

Pre-heat your oven for 10 minutes. Sprinkle all fillets with lemon, salt and white pepper. Slice tomatoes and onions into small cubes and set aside onion. Mix olive oil in with the tomatoes. Using baking paper or aluminium foil, make a parcel for each fillet and spoon the tomato mixture equally between each parcel. Soak the fish in coconut milk before placing on top of the tomatoes and garnish with onions and roughly cut coriander. Close up the parcel and place all four parcels on a baking tray. Cook for 15 minutes or until fish flesh turns white. Serve with mashed potatoes and seasonal veg.

Charcoal Chicken in a Chilli Marinade from South Africa

SERVES 4 | 190˚C | 2 HOURS

CHARCOAL CHICKEN INGREDIENTS

• 1 large chicken

• 3 tbsp. thick, plain

• low-fat yoghurt

• 1 tbsp. Forever Bee Honey

• 1 tbsp. Forever Aloe Berry Nectar

• 250ml pomegranate juice

• 1 lemon (juiced and

• set aside)

• Pinch of salt

• 2 tbsp. olive oil

• Handful of fresh parsley 1 tsp. chilli powder

• 1 red bell pepper (sliced)

In a blender, add the yoghurt, Forever Bee Honey, Forever Aloe Berry Nectar gel, pomegranate juice, lemon juice, salt, olive oil, parsley, chilli powder and red pepper. Blend until a smooth paste-like consistency is achieved (heat through to thicken if necessary and leave to cool). Rub the chicken all over and under the skin with the paste and place the juiced lemon inside the chicken. Leave to marinate for two hours (or overnight) in the refrigerator and season with salt if required. Place the marinated chicken in a roasting pan and pour over excess marinade. Cook for 2 hours until juices run clear and serve with seasonal vegetables and boiled potatoes.

Melanzane Alla Parmigiana Recipe from Italy

SERVES 4-6 | 200˚C | 30 MINUTES

MELANZANE ALLA PARMIGIANA INGREDIENTS

• Extra virgin olive oil

• 3-4 aubergines,

• sliced ¼ inch thick

• Sea salt

• 360ml tomato sauce (passata or chopped tomatoes)

• 340g shredded fresh mozzarella

• Torn fresh oregano leaves

• (about 4 sprigs)

• Garlic and basil (to taste) Butter

Sprinkle the aubergine slices with salt and leave to stand for 30 minutes before rinsing off the salt. This will help to reduce bitterness. Preheat oven and fill a large frying pan with half an inch of oil and a knob of butter; heat over a medium heat until it’s simmering. Working in batches, fry the aubergine, turning them for about 5 minutes until they have browned on both sides. Transfer the fried aubergine to a paper towel-lined tray and pat dry. Repeat with remaining aubergine, topping up oil as needed.

Cook the chopped tomatoes in a saucepan over a medium heat. Add the garlic and chopped basil and simmer for 10 minutes, stirring occasionally. Don’t allow it to boil for more than 15 seconds at a time as the flavour will escape.

In a baking dish, spread a layer of sauce to base and arrange the first layer of aubergine. Top with a thin layer of tomato sauce, followed by shredded mozzarella and oregano leaves. Continue layering the aubergine, sauce, cheese and herbs to fill the dish but do not add oregano to the top layer. Bake for about 20 minutes until the dish is bubbling and brown on top. Let it stand for 10 minutes to reabsorb juices then sprinkle with oregano; serve with seasonal salad and garlic bread.

Nasi Kerabu Recipe from Malaysia

SERVES 3-4 | 30 MINUTES

NASI KERABU INGREDIENTS

• RICE - 200g rice, 8 butterfly pea flowers (soaked in hot water) or a few drops of blue food colouring, 2 kaffir lime leaves and 1 stalk of lemongrass, bruised.

• COCONUT SAUCE - 3 dried chillies (soaked), 4 shallots (peeled), 300ml coconut milk and 1 stalk of lemongrass.

• SALAD - shredded cabbage leaves, bean sprouts, long beans, Vietnamese mint, shredded kaffir lime leaves, chopped ginger, chopped onion and crushed cashew nuts.

• FLAKED FISH - 1 mackerel, 25g grated coconut, 1 tsp. salt, 1 tsp. sugar, 4 shallots, 1cm peeled ginger and ¼ tsp. white pepper.

1. Wash and drain the rice before soaking in butterfly pea flower water for 10 minutes (if using). Add in kaffir lime leaves and lemongrass and cook the rice as usual. If you are using blue colouring, sprinkle a few drops in the water.

2. Combine chillies and shallots in a blender then place mixture in a saucepan. Add the lemongrass and pour in the coconut milk, bringing it to a slow boil. Simmer gently, stirring constantly for 10 minutes or until oil separates. If you are using canned coconut, the oil will not separate; in this instance, cook until it thickens.

3. Mix all raw ingredients in a large bowl for sharing.

4. Fry the mackerel in a pan and then remove the skin and bone, setting aside the flesh. Dry-fry the grated coconut in a wok or pan until light brown. Pound shallot and ginger in pestle and mortar and add in the coconut, seasoning and flaked mackerel. Pound and mix well (if you do not have a pestle and mortar, use a blender). Once everything is ready, arrange the rice, flaked fish, sauce and salad onto a plate and serve with crackers and a boiled egg.

Have you tried any of these recipes? Let us know in the comments!