Sadly we have had to cancel our Global Night Market this year, due to safety reasons. Instead we are encouraging Global Dinner Parties! Gathering together in your home with family, friends and neighbours and sharing your favourite global food. Check out these recipes from our global people to help inspire you!
As you eat together, it’s a chance to remember and pray for our global people and places around the world.
We’d love to see photos of your Global Dinner Party – send them through to email@example.com.
Banana Sago in Coconut Milk
1/3 cup sago (tapioca is a good sustitiute)
1/2 cup caster sugar
Pinch of slat
2 sliced bananas
1 cup coconut milk
Desiccated coconut (optional)
Place sago in a bowl, cover with cold water and leave for 1 hour, and then drain well. Combine sago, 2 cups water, sugar and a pinch of salt in a saucepan and slowly bring to a simmer. Cook, stirring, over low medium heat for 15 minutes or until sago is translucent.
Add the sliced bananas to the sago mixture, stir gently to combine, then cook for 3 minutes or until bananas are softened. Stir in coconut milk, then remove pan from heat and cool slightly. Serve warm or at room temperature. Sprinkle with some desiccated coconut.
Potato & Beef Curry
1/2 kg cubed potatoes
1/3 cup oil
1/4 cup chopped onion
1 1/2 tsp pressed ginger
1 Tbsp pressed garlic
1 tsp turmeric powder
1 tsp red pepper flakes
2 tsp cumin powder
2 tsp coriander powder
1/2 tsp black pepper
3 sticks cinnamon
1 bay leaf
Salt to taste
1 kg beef cubed
2 tsp curry powder
Add 1 Tbsp oil to a fry pan and fry the potatoes until lightly browned. Remove them. Add in the remaining ingredients except the curry powder. Fry on medium until the beef is browned. Then add 1/2 cup of water.
Bring it to a boil. Lower the heat and cover, and then let it simmer until the meat is tender.
Add the potatoes and the curry powder and approx. 2 cups water. Let it keep simmering until the potatoes are tender. Serve with rice.
1 heaping cup all-purpose flour
1/2 cup water, room temperature
1/4 tsp salt and 1/4 tsp pepper
1 tsp oil
2 or 3 tbsp vegetable oil
1 clove garlic, finely chopped
1 tbsp ginger, finely minced
1 small onion, chopped
1 carrot, chopped into thin strips
1 large tomato, roughly chopped
4-5 cups vegetable or other stock
2 cups mix chopped green/spring onions, cilantro, spinach
soy sauce or salt to taste
In a bowl, combine the dough ingredients, mix well and then knead for 4 minutes. Cover and leave to stand for 5 minutes. Roll or flatten out the dough and cut into long strips and then make the broth.
In a large pot on medium heat, sauté garlic, ginger, and onion in oil for 1min. Add carrots & tomato and sauté for another minute. Add most of the stock and bring to boil. Adjust the amount of stock later depending on the desired soup to noodle ratio.
Add the noodles into the soup by draping the strips over your hand and tearing off pieces of about an inch in size, throwing them into the boiling soup. Cook for 2 minutes until the noodles are cooked and the stock is boiling. Add the chopped greens for about 30 seconds. Season with soy sauce or salt. Serve immediately.
6 small onions finely chopped
2 tbsp onion powder
½ – 1 tsp chilli powder (according to taste)
2 tsp salt
1 tsp cumin powder
1 tsp turmeric powder
1 – 1 ½ cups chickpea flour
Water to mix
Oil for frying
Combine the first six ingredients in a bowl and mix well. Once these are mixed, add in the chickpea flour.
Mix all the ingredients (by hand or with a wooden spoon) and begin adding water until the mixture binds together
Heat up oil in a saucepan and deep fry tablespoons full of mixture until well browned. Serve with coriander and sweet chilli sauce.