Here are a list of meals you might want to enjoy while you're watching the World Cup - gives it more of an 'ethnic' feel.

These recipes are compiled according to the groups in which each national team started their campaign - there are 8 groups in total.


Group D (Angola, Iran, Mexico, Portugal)

Angola - Chicken Cafréal


Ingredients:
Chicken 1 kg

Ginger 1" piece
Garlic ½ pod (around 10-15)

Coriander leaves ½ bunch
Cinnamon 2"piece

Cardamom 5
Cloves 5

Green chillies 6-7
Black pepper 1 tbsp.

Salt to taste
Oil for frying

Lime 1


Directions:
1. Clean and cut the chicken into 8 pieces. Make gashes on the chicken, apply salt and lime, and keep aside.

2. Grind the dry ingredients and coriander leaves with water to a thickish paste. The resultant masala should be green.
3. Apply ground masala on the chicken and refrigerate for 7-8 hours or overnight.

4. Heat oil in a frying pan and fry the chicken. Place a lid on the chicken pieces and weigh down with a heavy weight. Reduce heat and fry for 30 minutes or till golden and cooked. Turn the pieces occasionally.
5. Serve hot with Rice or French fries.

Follow up:

Iran - Pilaff with Almonds and Mixed Fruit


Ingredients:
3 oz. [3/8 cup] butter

1 medium-sized onion, roughly chopped
1 large green pepper, white pith removed,

seeded and roughly chopped
½ teaspoon turmeric

1 teaspoon salt
6 oz. [1 cup] dried apricots, soaked in water for 30 minutes, drained and chopped

3 oz. [1/2 cup] sultanas or seedless raisins
12 oz. [2 cups] long-grain rice, washed, soaked in cold water for 30 minutes and drained

1 1/2 pints [3 3/4 cups] boiling chicken or vegetable stock
4 oz. [1 cup] blanched flaked almonds, toasted


Directions:

In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and green pepper and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown and the green pepper is soft.
Stir in the turmeric and salt. Add the apricots and sultanas or seedless raisins and cook, stirring constantly, for 2 minutes.

Add the rice and cook, stirring constantly, for 5 minutes. Pour in the chicken stock.


When the mixture comes to the boil, cover the pan, reduce the heat to low and simmer the pilaff for 15 to 20 minutes or until the rice is tender and all the liquid has been absorbed. Stir in the toasted almonds. Spoon the pilaff on to a warmed serving platter and serve immediately. Alternatively, cover the pan tightly and put it in a warm oven until you are ready to serve it.


Mexico - Cheese & Herb Omlette


Ingredients:
8 eggs

2 tablespoons low-fat crème fraîche
1 tablespoon olive oil

2 tabelspoons grated parmesan
1 bunch chives

1 bunch chopped mixed herbs, inc : basil, thyme, marjoram, mint, salt, pepper


Directions:
Preheat oven to 325°F (160°C).

Mix the eggs, crème fraîche, oil and parmesan in a large bowl.
Add the herbs and chives.

Pour mixture into a greased flan dish.
Cook for 15 minutes.

Serve hot or cold as tapas.





Portugal - Galinha Portuguesa (Portugese Chicken)
Ingredients:

2 frying chickens, boned and cut into chunks
5 large tomatoes, cut into chunks

1 large onion, sliced
1 each red, green and yellow pepper, sliced

1-4 oz. can black olives, pitted
3 cloves garlic, minced

Fresh parsley
Salt and pepper

The juice of one lemon
2 cups water


Directions:


Place all the ingredients in a baking dish and bake for 40 minutes, uncovered at 350.