Global Ministries Cookbook

Global Ministries Cookbook

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A sampling of recipes provided by current and former mission personnel from around the world.


 Pampoenkoekies Pumpkin Fritters

Best served warm if possible (8 servings)


1 cup cooked pumpkin (mashed & drained);

2 eggs;

1 cup all purpose flour;

pinch of salt;

2½ tsp cinnamon;

1½ tsp baking powder;

5 Tbsp white sugar;

1 tsp lemon juice;

oil for frying.


1.      Drain the pumpkin well. Beat eggs & add them to the pumpkin & mix

2.      Add the flour, salt, baking powder, lemon juice, ½ tsp of cinnamon & 1 Tbsp sugar & mix well

3.      Heat a heavy pan on medium-high heat & add some oil to coat the bottom of the pan

4.      When the oil is hot add a tablespoon of the batter

5.      Flip it when bubbles start to form on the surface

6.      The fritters will puff up a bit when fried. To test them press lightly on them. They spring back a little.

7.      Remove from the pan & drain on a paper towel.

8.      Make cinnamon sugar topping by combining the remaining 4 Tbsp sugar with 2 tsp cinnamon & sprinkle on top.

Shared by Kristine Tisinger


A popular side at Namibian and South African BBQ’s


2.2 lbs of cake flour

1 small package of instant dry yeast

1/4 cup of sugar

1 pinch salt

lukewarm water


Mix the flour, yeast, sugar, and salt together in a large bowl. Form a little pool on top and add a little bit of the lukewarm water. Knead the dough gradually adding more water as needed.

Just like making any dough you want to get it mixed thoroughly and with the right consistency, not too wet and not dry. You should be able to form it in a ball and not have it stick to your hands

The dough should rise for about an hour.

What really makes this bread special is that it is cooked slowly over a wood or coal bbq. You need to do the usual preparation of your fire and bring it down to nice coals. Break off a piece of dough and roll it into a ball just smaller than a tennis ball. Then flatten it out and lay it directly on the grill.

When they are fairly browned on the bottom you can flip them over. You should see them starting to rise.

Once they brown on both flat sides, you can start to roll them on the narrow side. They can lean on each other for support

Be careful, as they can cook very quickly.

Shared by Loletta Barrett

 East Asia and the Pacific

 Gyoza (pot stickers)


Mix together minced meat, grated ginger, finely cut onions, finely cut cabbage (amount and ratios depend on your tastes). Beat one egg and mix it in. Add a little salt and soy sauce. Mix ingredients together with your hands. 

Take gyoza wrapper (found at Asian Grocers) and put mixture in the middle before wrapping it into a rounded shape making sure that the edges are sealed.

Heat frying pan with oil. Place gyoza in the frying pan. After the bottom is brown, turn to the other side. Then when gyoza turns brown, place them in a pot with some water and put on the lid. When eating, dip in soy sauce.

Shared by Jeffrey Mensendiek

 Fijian Kokoda

This dish is made of fish cooked with citrus fruit and is a local favorite.


500g white fish fillets (walu – Scomberomorus commerson, kawakawa – rockcod, or mahimahi – Coryphaena hippurus)

3 large limes (or lemons)

1 cup coconut cream

1 large onion, minced or chopped fine

1 potent chilli (or teaspoon Tabasco)

2 medium tomatoes, diced

1 large green pepper, diced

pinch salt


Cut fish into bite-sized pieces. Marinate overnight in juice of limes and salt.

Remove from frigde and remove excess liquids, you dont have to drain it dry

Add coconut cream, chopped onion and chilli just before serving

Decorate with tomato and capsicum. Serve in a large bowl, or as individual servings on a bed of lettuce in a coconut half-shell (bilo).

Note: if you refrigerate the kokoda for too long after combining the ingredients, the coconut cream will solidify.

Shared by Aaron Wiggins

 Latin America and the Carribean

 Caribbean Ginger Turkey 

2 lb Turkey breast, skinned

1/4 cup Soy sauce

1/4 cup Dry sherry

2 tbs. Apricot jam

1/2 tsp. Ginger

1/2 cup Water

1/4 cup Brown sugar

2 tbs. Vegetable oil

2 tsp. Lemon juice

1 Clove garlic, chopped


Carefully bone turkey breast. Remove fillet from underside of breast by detaching the feather-shaped piece of boneless meat beside the breast bone. Cut remaining breast meat into 3 equal portions. In a plastic bag, combine water, soy sauce, sugar, sherry, oil, apricot jam, lemon juice, ginger and garlic; mix well to dissolve sugar. Prop bag in a bowl; add turkey, submerge in marinade. Marinade 4 to 6 hours or overnight. Remove meat from marinade, reserving marinade. Broil or barbecue turkey 12 to 15 minutes, turning and brushing meat with marinade. Serve with rice and garnish with sliced fruit.

Shared by Tim Rose

 Café helado Cold coffee or coffee icecream (helado can mean either)

This is about the extent of my culinary abilities!!  And a summer favorite.


Cold Milk

Favorite coffee (though in Chile it is usually Nescafé)

Vanilla Ice-cream

Whipped cream

Chocolate or colored sprinkles


Prepare cold milk and coffee to personal taste (note: sugar fanatics – like most Chileans – add sugar to the coffee. I find that the ice-cream and whipped cream is enough for me!)  Place two scoops of vanilla ice-cream in tall glasses or goblets.  Add cold milk-coffee mix. Top off with whipped cream. Sprinkle the sprinkles on the top.  Serve in individual tall glasses or goblets each with a long spoon and a straw.

Shared by Elena Huegel

Du Riz au Lait Haitian Rice Pudding


1 cup long grain rice

1 cinnamon stick

¼ tsp. salt

1 tsp. lemon zest

1 tsp fresh grated ginger

1 can condensed milk

2 tsp. almond extract

1 cup raisins


In a medium saucepan, combine water, rice, cinnamon stick, lemon zest, salt and freshly grated ginger.  Bring to a boil.  Cook over high heat, until water is absorbed. 

Reduce heat.  Stir in the milk, raisins and almond extract.

Shared by Tim Fonderlin

Poul fri Haitian fried chicken

When Kike, a sho nuf cookin’ Haitian sister, taught me how to cook poul fri, it was the first time since I was a little girl cooking with my mother that I felt communion with God through nature.  Every ingredient we used was natural. I loved the fellowship we had as KiKe, Nicole and I talked (they were kind and patient with me and the Creole language) and laughed our way through the cooking.  This type of cooking is sensual in that you rely on all your senses as you season the food…just enough of this, just enough of that.   We could see, smell, touch, hear and of course, taste the amount of seasoning needed.  No measuring cups or spoons.  So when you see…

  • Few = 2 or more (let the spirit guide you)
  • No amount = you decide (let the spirit guide you)


Chicken (cut up), Haitians usually use chicken drumsticks

Few green onions

1 Garlic clove

Piedmont (mini HOT peppers)

Cube/package of maggi  (chicken broth cube /powder)

Salt rocks (you probably can use regular salt)





Pound to a paste: few green onions, one garlic, piedmonts (we used 2) , 1 cube of maggi and salt rocks.

Pull skin down on chicken drum stick (don’t take off)

Peel orange and lime, keep the peel,  cut in half and squeeze the juice  in the paste

After squeezing all the juice, rub/wash  the chicken with the left over orange and lime.

Add a little vinegar to the paste

Put orange peel and onion leaves in water to boil

Put paste in bowl and baste chicken in it for a while

Transfer chicken and paste to a pot and pour the boiled water of the orange peel and onion leaves and cook (boil) chicken until done

Put about 1 cup of  cooking oil in a wok-type skillet and fry the boiled chicken until nicely browned.

Drain and enjoy!

Shared by Jeanette Salley

Pickliz Haitian Cole Slaw

Good for 2-3 days. Feeds:  10-12 people


In a large bowl combine-

2 cups shredded cabbage

2 cups shredded carrots

½ chopped onion

3 cloves chopped fresh garlic

1 small piedmont (Scotch Bonnet) pepper cut into fine pieces (there are two kinds of this pepper; one which is very hot and one that is less hot; use both if possible)

Then add:

2 cups white vinegar

Juice of one large orange that is not too sweet

Little bit of salt and a little pepper

Toss through vegetables but not so as to “drench” them and refrigerate. 

Shared by Diane Fonderlin

 Sopa de Quinua Quinoa Soup

This is one of my favorite soups that Isabel makes for us, although there are several others she makes that are wonderful as well.  Soup is always part of the luncheon meal, the main meal of the day.  She does not use measurements so I have followed in her footsteps, hoping you can make it to your taste.  The key, she claims, is to not stir the water and quinua for the hour it is boiling.  If it is stirred, the quinua stays hard and the “tail” does not loosen from the seed.


a lot of water


carrots, chopped fine

garlic, chopped fine


potatoes in medium size pieces

a little milk

mild flavored white cheese

cilantro, chopped fine


In a lot of water (to prevent burning) boil the quinua for 1 hour.  Do not stir.

Add the small chopped vegetables and cook and additional 15 minutes.  This can be stirred.

Add the potatoes and cook until the potatoes are soft.  When ready to serve add a little milk, the cheese, and the cilantro.

Shared by Marilyn Cooper

 Middle East and Europe

Dolma  is Armenian food meaning meat stuffed vegetables or grape leave rolls with meat.

Preparation time 30-40 minutes, cooking time: 1.5-2 hours; yields a good batch of rolls. 

Be patient rolling the meal is rewarding!


500g meat mince (lamb, beef, or 1:1 beef and pork)

500g grape leaves (fresh or pickled)

1 tbsp rice

3 onions

3 tomatoes

50g tomato paste

50g lemon juice (optional)

3 cloves of garlic

150-200g sour yoghurt (matsyn)

coriander, parsley, basil

seasoning: salt, black pepper


Rinse raw rice, soak in hot water for 10 minutes. Add finely chopped onions, tomatoes, and greens, soaked and rinsed rice, tomato paste, lemon juice to the mince; season with salt and pepper to taste. Stir till well incorporated.

Lay grape leaves shiny side down. Spoon the mince on one side and roll each leave carefully closing all sides. Place the rolls in a heavy-bottom saucepan in even layers (you may spread a couple of leaves on the bottom to prevent sticking). If needed add some salt and tomato paste. When done cover with a saucer, add boiling water 0.5 inch above it. Cook over low heat for 1-1.5 hours. Allow to rest 30 mins before serving. Serve with yoghurt mix of grated garlic and salt.

Shared by Gabrielle Worley


(po-gah-tcha) Hungarian cheese biscuits


2 cups all-purpose flour

1/2 teaspoon yeast (dry active)

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter (cold, cut into small pieces)

1/2 small boiled and mashed baking potato

4 ounces sour cream

1 egg yolk

1 cup cheddar cheese, grated


1. In a large bowl, mix the flour with the salt and yeast

2. Mix the butter into the flour mixture on low speed until butter pieces are about the size of peas. Add the mashed potato to the flour-buttermixture.  Mix until combined.

3. Mix the sour cream and egg yolk in a measuring cup until combined. Add to the flour mix and mix and low speed until it comes together.

4.  Add the cheese to the dough and mix until combined. With well-floured hands, give it a few kneads.

5. Cover with plastic wrap and let it rest 2 hours.

6. Preheat oven to 400°F.

7. Divide the dough into two pieces. On a well-floured surface, roll out the dough until 1/2-inch thick. Make thin horizontal and vertical cuts about 1/4 inch apart in a cross hatch pattern.

8. Cut out circles using a 1-inch round cookie cutter. (Re-use scraps by re-rolling and cutting.)

9. Bake in middle rack for 20 minutes or until golden brown.

Shared by Amy Lester

 Southern Asia

 Laap Muu 

Serves: 4


30 grams of rice (1/4 cup) (More or less depending on how much one desires)

2 limes, juiced

2 tbsp fish sauce

2 tbsp peanut oil

800 grams (~1 3/4 pounds) minced pork

3 (Asian) red shallots (available at Asian grocery stores throughout the United States)

2 spring onions, finely chopped

4 red bird’s eye chillies, seeded, finely chopped *1 or 2 extras to serve on side of dish

 2 pieces (approximately 10 cm long) pickled krachai, finely chopped (Available in jars from Asian shops)

1 tsp chili powder

1/4 tsp white pepper


First, place rice in a wok over medium heat. Cook, stirring for 2 minutes. Using a mortar and pestle, grind the rice until roughly ground. * set rice aside in another bowl

Mix lime juice, fish sauce, and 1/4 tsp of white pepper in a small bowl

Heat peanut oil in wok over high heat. Brown pork. Break up any lumps with a spoon for about 5 minutes. * Set browned pork aside to cool.

Next, toss browned pork with eschalots, spring onions, chillies, chili powder,  krachai, and lime juice (mixture), until well combined. Place in a bowl. Ground rice can be scattered within the dish or eaten on the side.

*Laap is often served with coriander (cilantro), mint leaves, steamed rice or sticky rice, lettuce leaves, and sliced cucumbers.

Shared by Nicole Betteridge

Tammakhung (Papaya Salad)  



Shrimp paste

Tamarind paste

Cherry tomatoes


Wild Olives


Chilies (1-4 depending on how spicy one prefers the papaya salad). 

Cherry eggplants

Fish sauce

Padec (Fermented Fish or Anchovy paste) (optional)


Green Papaya


First, prepare the green papaya by peeling off all of the papaya skin. Wash the papaya with clean water, and then cut into thin and narrow slices.

Into the mortar first add garlic, sugar, red chilies, shrimp paste, salt, tamarind paste.  Pound the garlic, sugar, red chilies, shrimp paste, salt, tamarind paste with the pestle until they are all mixed together.

Next, add cherry tomatoes, wild olives, lime juice, cherry eggplants, and fish sauce or padec into the mortar. Stir and mix together well.

Add the narrow and thin pieces of green papaya to the mortar.

With one hand pounding the ingredients, the other hand should stir until the ingredients are mixed well.

Taste (More lime or fish sauce can be added as desired).  Then, take out of mortar and eat.

Papaya salad is often served with sticky rice, lettuce, cabbage or dried beef.

Shared by Nicole Betteridge

 Indonesian Satay Chicken

a type of Asian shish kebab – chunks of beef, pork, chicken, fish, squid, etc. grilled on a skewer) with peanut sauce.


3 tablespoons soy sauce

3 tablespoons tomato sauce

1 tablespoon peanut oil

2 cloves garlic, peeled and minced

1 pinch ground black pepper

1 pinch ground cumin

6 skinless, boneless chicken breast halves – cubed

1 tablespoon vegetable oil

1/4 cup minced onion

1 clove garlic, peeled and minced

1 cup water

1/2 cup chunky peanut butter

2 tablespoons soy sauce

2 tablespoons white sugar

1 tablespoon lemon juice



  1. In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
  2. Preheat the grill for high heat.
  3. Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
  4. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

Shared by Karen Campbell-Nelson

Tandoori Chicken 


3 pounds chicken

½ cup plain yogurt

2 Tbsp lemon juice/vinegar

1 Tbsp each of minced garlic and ginger

1 Tbsp ground cumin

1 tsp ground coriander

½ tsp cayenne pepper

¼ tsp each of ground cardamom, cloves and black pepper

2 tsp salt/to taste.


Cut Chicken into small pieces. Marinate them for 6-8 hours in the mixture of yogurt and spices. Take the chicken pieces after it is marinated and brush with oil. Chicken can be grilled or roasted in oven at 450*F. Garnish with fresh cilantro sprigs, lemon and diced red onion. Enjoy the Indian flavor!

Shared by Anil and Theresa Henry