Take a Multicultural Culinary Tour

Need some inspiration for a new holiday break tradition?

Take a trip around the world without leaving your house with this fun, six-course dinner. You’ll share special time together in the kitchen, visit four continents, and enjoy traditional foods along the way.

Your delicious itinerary includes:

• Tapas from Spain (Europe)
• Soup from Ukraine (Europe)
• Main dish from Korea (Asia)
• Main dish from Cameroon (Africa)
• Side dish from Brazil (South America)
• Dessert from the Philippines (Asia)

Remember, your final menu and journey are up to you! The recipes we’re sharing can also be easily spread over multiple days to keep the unique snacks, meals, and fun going.

Grab your passport (and a spoon) and let’s get started!

SPAIN

Huevos Rellenos de Atún (Tuna Stuffed Deviled Eggs)
This is a Spanish spin on traditional deviled eggs with tuna added to the mayonnaise-based filling. In Spain, it’s common for tapas (or appetizer-like dishes) to be served together to make up an entire meal. We’ll begin our special multicultural meal with this dish.

1. First, make hard-boiled eggs.
2. Once cooled, peel and slice in half lengthwise. Scoop out the yolk.
3. Next, mix the yolk with mayonnaise and mustard, making a traditional deviled egg.
4. Now, add black pepper and canned/drained tuna to spice things up a bit!

Children will love to help peel the eggs, scoop out the yolks, mash them all together, and plop the mixture back into the eggs. It’s very hands-on and next to impossible to “mess up!”

UKRAINE

Borscht (Beet Soup)
Note: To make this vegetarian-friendly, substitute vegetable stock.

Ingredients:

• 3 medium beets, peeled and grated
• 4 Tbsp. olive oil, 2 Tbsp. reserved
• 8 cups chicken stock, plus 2 cups water
• 3 medium Yukon (gold) potatoes, peeled and sliced into bite-size pieces
• 2 carrots, peeled and thinly sliced
• 2 celery ribs, trimmed and finely chopped
• 1 small red bell pepper, finely chopped
• 1 medium onion, finely chopped
• 4 Tbsp. ketchup
• 1 can cannellini beans, with juices (do not drain)
• 2 bay leaves
• 2 to 3 Tbsp. white vinegar
• 1 tsp. salt
• ¼ tsp. black pepper
• 1 large garlic clove, minced
• 3 Tbsp. dill, chopped

 Directions:

1. Peel, grate, and slice all the vegetables. Children can help! Keep potatoes in cold water until you’re ready to use them. Pro Tip: Use gloves when peeling the beets to avoid staining your skin. You can also grate beets in a food processor to save time.
2. Add 2 Tbsp. olive oil to a large soup pot and heat over medium-high heat. Add grated beets and sauté for 10 minutes, stirring occasionally until beets are softened. For young assistants: Have them add the oil and beets before heating the pot.
3. Add the stock, water, potatoes, and carrots. Cook for 10 to 15 minutes or until it’s easy to pierce the potatoes with a fork.
4. While potatoes are cooking, place a large skillet over medium-high heat and add the remaining 2 Tbsp. of olive oil. Add chopped onion, celery, and pepper. Sauté until softened approximately 7 to 8 minutes.
5. Add ketchup and stir-fry for 30 seconds. Transfer to soup pot to continue cooking with the potatoes. Continue cooking for 5 to 10 additional minutes or until carrots are soft.  
6. Add cannellini beans (with their juice), bay leaves, white vinegar, salt, pepper, garlic, and dill. Simmer for an additional 2 to 3 minutes. For young assistants: Have them combine the ingredients in a separate bowl before you (the adult) add it to the hot soup mixture.
7. Optional: Serve with a dollop of sour cream on top.

Recipe adapted from: Natasha’s Kitchen

KOREA

Dubu Jorim (Tofu with Soy Mirin Sauce)
Note: This side dish can be served warm or cold and tastes different each way. Try both!

Ingredients:

• 16 oz. firm tofu
• ½ yellow onion, sliced
• 4 tsp. vegetable oil
• 3 Tbsp. soy sauce
• 1 Tbsp. rice wine
• 2 Tbsp. water
• 1—2 tsp. sugar
• 1 tsp. red chili powder
• 2 green onions, chopped
• 1 tsp. roasted sesame seeds
• 1 tsp. sesame oil

Directions:

1. Cut the tofu in half lengthwise and then into slices about 1/3-inch thick. For young assistants: Tofu is generally very soft so a child could help slice it with a butter knife. 
2. Heat the oil in a frying pan over medium heat.
3. Once the pan is hot, sauté each side of the tofu for about 5 minutes or until lightly browned.
4. While the tofu is cooking, make the sauce by combining the soy sauce, rice wine, water, sugar, chili powder, green onions, sesame seeds, and sesame oil. For young assistants: Use a deeper bowl to minimize spillage.
5. Place the tofu and sliced onion into a small pot. Pour the sauce over the tofu stack.
6. Simmer for 20 minutes until the sauce is mostly gone.
7. Serve warm with rice or cold with a side salad.

Recipe adapted from: Kimchimari

Cameroon

African Chicken Stew
This is popular in many West African countries. It’s easy to make and pairs well with brown rice and sweet plantains. 

Ingredients:

• 3 ½ lbs. chicken, cut into pieces
• 1—2 tsp. Creole seasoning
• Dash of salt and pepper
• ¼—½ cup avocado oil (or any vegetable oil)
• 2 cups tomato sauce
• 1 medium onion, sliced
• 1 Tbsp. minced garlic
• 1 ½ tsp. dried thyme
• 1 Tbsp. smoked paprika
• ¼ tsp. curry powder
• 1 bay leaf
• 1 Tbsp. chicken bouillon
• 2 cups water
• 2 green onions, chopped
• 3 Tbsp. parsley
• 1 to 2 cups carrots, sliced

Directions:

1. For young assistants: Have children begin by washing and scrubbing the carrots. 
2. Season chicken with creole seasoning and a dash of salt and pepper. Set aside. 
3. Heat oil in a large pot over medium-high heat, then add the chicken and sauté. Stir frequently scraping any brown bits off the bottom until the chicken is browned.
4. In a small frying pan, sauté the onions and garlic until tender (about 4 to 5 minutes). For young assistants: Have them combine the ingredients in a separate bowl before you add it to the hot stew mixture.
5. Pour the tomato sauce, onions, and garlic into the pot of chicken. Add the thyme, paprika, curry powder, bay leaf, water, and bouillon. Bring to a boil and let simmer until chicken is tender (approximately 20 to 30 minutes). Stir frequently to prevent it from sticking.
6. Add carrots, green onions, and parsley.  Cook for 5 more minutes. Adjust the thickness of the stew with water. Remove the bay leaf before serving.

Recipe adapted from: African Bites

BRAZIL

Arroz Natalino (Holiday Rice)
In Brazil, you can’t call it dinner if there isn’t any rice! During the holidays, this traditional side dish is often dressed up with carrots, raisins, and nuts. Traditionally, it’s served with roasted turkey or chicken.  

Ingredients:

• 3 cups rice
• 4 Tbsp. butter
• 2 Tbsp. olive oil
• ½ onion, chopped
• 6 cups warm water
• 1 cup raisins
• ½ cup yellow raisins
• ½ cup cashews
• 1 Tbsp. garlic, minced

Directions:

1. For young assistants: Have children measure the ingredients.
2. Heat a pan with ½ of the butter (2 Tbsp.) and oil (1 Tbsp.) over medium heat. Sauté the garlic until golden.
3. Add the rice and sauté for 3 additional minutes.
4. Add the water and cook with half the pan covered until the water is almost fully absorbed.
5. Lower the heat and cover. Cook until the water is completely gone, and the rice is tender.
6. Remove from heat and transfer the rice to a serving platter.
7. Heat another small pan over medium heat with the remaining butter and oil. Sauté onion and raisins. 
8. Spread this over the rice and sprinkle with cashews. For young assistants: Invite children to add the cashew garnish.

Recipe adapted from: Chef’s Pencil

Philippines

Mango Royale (No-Bake Mango Pie)
Choosing the best mangos can make all the difference in this dish. You want them ripe, sweet, and juicy. There are different varieties of mangos. For this recipe, use Manillas (also known as champagne mangos). If you can’t find either, select whatever variety is ripe and sweet. 

Ingredients:

• 5 ½ oz. butter, unsalted
• 2 cups graham cracker crumbs (If making your own, this is a great activity for children. Put crackers in a Ziploc bag and crush them with a rolling pin.)
• 25 oz. very ripe manila mango flesh (approximately 5 mangoes)
• 2 Tbsp. lime juice
• 4 ½ oz. (1/3 cup + 1 ½ Tbsp.) sweetened condensed milk
• 1 ½ cups heavy whipping cream (very cold)

Directions:

1. Spray the bottom of a pie plate with non-stick spray (or line it with parchment paper).
2. Place the graham cracker crumbs into a large bowl.
3. Brown the butter by melting it in a pot or skillet over medium heat. Once melted, keep stirring until the butter looks almost burnt (about 5 minutes). Remove from heat.
4. Pour the brown butter over the graham cracker crumbs and mix well. For young assistants: Use a deeper bowl to minimize spillage. Let them mix the butter and graham cracker crumbs.
5. Put about 2/3 of the graham cracker crumbs into the pie plate & spread it around. Press the crumbs up the sides of the plate making them a little less than ¼ inch thick. Press them into the bottom of the pan firmly. You can take more of the reserved crumbs to fill the crust as needed. Make sure you have an even, sturdy bottom layer. For young assistants: Have children focus on patting crumbs into the bottom of the pan.
6. Chill the crust in the fridge while you make the filling.
7. Slice mango cheeks off the fruit, then use a paring knife to score the flesh into ½ inch cubes. Use a spoon to scoop them out into a mixing bowl. You can remove the flesh around the seeds, as well.
8. Use a gloved hand to squish the mangos until it looks like chunky mango sauce (children of all ages will love to help with this part!).  
9. Then add the lime juice.
10. Combine condensed milk and heavy whipping cream in a medium-sized mixing bowl. Use a hand mixer to beat them on medium to medium-low speed until peaks form. To make sure it’s done, lift your beater. Whatever sticks should be able to hold its shape. For young assistants: Have children add ingredients and if helping mix, use a deeper bowl to minimize spillage.
11. Spread about ½ of the cream into the chilled crust, then spoon half the mangos over the cream. Followed by about ½ of the remaining crumbs. Repeat layers with the remaining filling. Children of all ages can also help with this part!
12. Freeze overnight (or at least 8 hours).
13. Allow to thaw for 1 hour at room temperature or thaw in the fridge overnight before serving. If your schedule allows, you can serve it after 5 to 6 hours in the freezer. Essentially you want to serve this dessert in a semi-frozen/semi-thawed state.

Recipe adapted from: Hot Thai Kitchen