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RPCV-NJ holds events each year at which RPCVs bring dishes/beverages from their country of service. Event attendees have commented about these and asked for recipes so when they are available, with accompanying photo when possible, they will be posted here.

Give thought to a food or drink that you can bring to the next event and bring your recipe to share too.

International Recipes

Contribution	Country of Origin	Contributor	Event
Causa	Peru	Karma Choden	2019 Oktoberfest
Borscht Soup	Ukraine	Violet Esiplila	2019 Picnic
Groundnut Soup	Sierra Leone	Christie Musa	2019 Picnic
Ceviche	Peru	Ray Kelsey	2019 Holiday Party
Thai Chicken	Thailand	Elisa Gillette	2019 Holiday Party
Thai Grapefruit Salad	Thailand	Elisa Gillette	2019 Holiday Party

Ingredients:
4.4lbs – yellow potatoes
3 tablespoons of yellow chillies paste
Juice of 3 limes
Salt & pepper according to taste

Stuffing:
(mix together)
3 tins of chicken
1 cup of diced onions
3 Tablespoons of mayonnaise
Juice of 1 lime
2 cups of cooked and diced carrots
1 cup of cooked peas
Salt and pepper

2 avocados, peeled and sliced

To decorate:
2 boiled eggs, quartered
black olives
chopped parsley

Boil the potatoes for about 20 minutes until well cooked. Skin and mash the potatoes. Add the paste of yellow chillies, oil, lime juice, salt and pepper. Mix well and divide the potatoes in two parts.

Spread of the potato mixture on the bottom of a 13×9 inch pan. Then spread the chicken stuffing evenly covering the potatoes. Arrange the sliced avocados over the chicken. Then cover the avocados with the second half of the mashed potatoes.

Decorate the Causa with the eggs, olives and parsley.

Contributed by Karma Choden at 2019 Octoberfest, Liberty State Park
NOTE: this dish got consumed so fast there wasn’t time to take a photo

Both recipes were adapted from online sources. I have pasted the addresses below. But I did cook a lot in Thailand and went briefly to an outreach cooking class.

I used chicken thighs instead of whole chickens and cooked in the oven and broiler. I cut the thighs in rough halves. The salad was simplified because I ran out of time. As the two recipes shared many of the same ingredients I cooked bagged slaw in the cooking juices and added store bought grapefruit ready to serve. The garnishes were cashews (more typical would be peanuts), limes and coriander. I would also be happy to fix again for a future event or some other Thai dishes that would appeal to many tastes.

Elisa Gillette

www.seriouseats.com/recipes/2014/07/thai-style-grilled-chicken-recipe.html

www.yumsome.com/spicy-thai-pomelo-salad-vegan-yum-som-o/