Intigriti's culture through food

October hosts World Food Day, so we decided to celebrate it in the tastiest way possible: inviting our colleagues worldwide to share the recipes for their favorite dishes.

Now it’s your chance to try them out and have a taste of Intigriti. If you like it (we know that you will), we invite you to check our open positions and possibly join this delicious culture.

Culture Food Sharing

What is on the menu?

🇿🇦 Braai broodjies by Jaco

🇦🇹 Kaiserschmarrn by Pascal

🇱🇹 Šaltibarščiai by Aurélija

🇿🇦 Maotwana by Thando

 

👇 Scroll down to discover all the recipes

🇨🇩 Mikate by Jennifer

🇳🇱 Brabants Hachee by Egbert

🇵🇱 Pierogi by Marika

🇧🇪 Vol-au-vent by Sarah

🇸🇬 Chicken Rice by Greg

 

Braaibroodjies

Braai broodjies by Jaco

🇿🇦 South African BBQ Sandwiches

South Africans are known to Braai/BBQ some meat simply as an excuse to have some Braaibroodjies. 

requirements
  • Beer
  • BBQ
Ingredients
  • 12 Slices of White Bread (Alternative Bread: Sourdough Rye, Brown, Whole wheat, Ciabatta etc.)
  •  12 Slices Cheese (2 slices per toastie but add or remove cheese as required)
  •  2 Large Onions Cut in Rings (Or finely chopped)
  •  3 Tomatoes Sliced (3 to 4 tomato slices on each toastie)
  •  Butter (Enough to spread 12 slices of bread)
  •  Salt and Pepper
  •  Mrs Balls Chutney (Never optional)
Instructions
Read the full recipe here.

Šaltibarščiai by Aurélija

🇱🇹 Lithuanian Summer Beetroot Soup, a.k.a Pink Soup

Just like Spanish Gaspacho, Lithuanian Beetroot Soup is served cold with some warm potatoes on the side. Whilst its real name is Šaltibarščiai (which translates as Cold Borschtz), it is more widely known as Lithuanian Pink Soup!
 
Ingredients
For the Soup:
  • 1 cucumber (approx. 300g) diced
  • 1 jar of pickled grated beetroot (510g) 
  • 4 eggs
  • 5 g dill finely chopped
  • 2 spring onions sliced on the diagonal
  • salt & pepper
  • 1 l kefir
For the Potatoes:
  • 500 g baby potatoes
  • knob of butter
  • 5 g dill finely chopped
Instructions
Start by boiling potatoes until tender. Then drain, add a knob of butter and fresh chopped dill and shake the pan to cover the potatoes in dill butter. At the same time, hard-boil the eggs. It will take about 12 minutes in boiling water. Cool the eggs under cold running water in the sink. Peel and slice the eggs into rounds. Add the grated beetroot (together with the pickling liquid), cucumber, dill, and half of the spring onions to a large mixing bowl. Pour in the fridge-cold kefir, season with salt and pepper, and mix. Add the eggs, scatter the remaining spring onions on top and serve with hot boiled potatoes on the side.

 

saltibarsciai
Brabants Hachee

Brabants Hachee by Egbert

🇳🇱 Dutch beef and onion stew

Hachee is a traditional beef and onion stew found in virtually every Dutch home. It’s a delicious comfort dish to enjoy during the cold winter months.
The long, slow cooking time produces super tender meat and a rich sauce with a wonderful depth of flavor. 
 
Ingredients
  • salt pepper
  • 5 large onions, sliced
  • 1 clove garlic, finely chopped
  • 2 slices of gingerbread, cubed (key ingredient )
  • 2 cloves
  • 2 bay leaves
  • 750 g lean beef steaks, diced (try the veggie option)
  • 75 g butter or lard
  • 3/4-1 l meat stock
  • Small teaspoon of mild smoked paprika
Instructions
  1. Sprinkle the meat with salt and pepper and fry it in the butter for 5-10 minutes until brown on all sides.
  2. Remove the meat from the pan and keep it warm.
  3. Fry the onion and garlic for about 8 minutes in the remaining cooking fat.
  4. Put the meat back in the pan, sprinkle the flour over it, and toss everything well.
  5. Heat the stock and pour it into the pan until the meat is covered.
  6. Add gingerbread, cloves, bay leaf, and vinegar, and let the hash stew be covered on low heat for 2-21/2 hours. Or in the preheated oven at approx. 160ºC.

Kaiserschmarrn by Pascal

🇦🇹 Austrian Scrambled Pancake

Kaiserschmarrn is an Austrian dessert. It's a sweet fluffy pancake made with rum-soaked raisins that is torn into bite-sized pieces, caramelized, and served sprinkled with powdered sugar, applesauce, and preserves. 
 
Ingredients
For the rum-soaked raisins:
  • 50 g raisins
  • 3 Tbsp Rum or water
For the pancake:
  • 3 large eggs divided
  • 3 Tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 2 Tbsp granulated sugar
  • 1 pinch of salt
  • 125 g all-purpose flour
  • 240 ml milk
To caramelize:
  • 2 Tbsp unsalted butter
  • 2 tsp granulated sugar
To serve:
  • 2 Tbsp Powdered sugar
  • 250 g applesauce
Instructions
Read the full recipe here.


kaiserschmarrn
Maotwana

Maotwana by Thando

🇿🇦 South-African Chicken Feet

Chicken feet are very popular in many countries including China, Korea, Philippines, and South Africa. There are many different ways to cook them such as chicken feet soup, bone broth, fried chicken feet, and of course, the most popular dim sum chicken feet – so juicy, tender, and full of flavor!

Ingredients
  • Chicken Feet
  • Vegetable Oil
  • Garlic
  • Ginger
  • Soy Sauce
  • Oyster Sauce
  • Sugar
  • Beer
Instructions

Read the full recipe here.

Mikate by Jennifer

🇨🇩 Congolese beignets

Beignets are deep-fried dough made with yeast and are typically enjoyed with peanut butter. It goes by the name “mikate na mwamba“, which translates to beignets with peanut butter in Lingala.
 
Ingredients
  • 1 kg all-purpose flour
  • 1 cube (40g) of fresh baker’s yeast
  • 300 g brown sugar
  • 1 tsp salt
  • 750ml warm water
  • 1 liter oil (for deep frying)
Instructions

Read the full recipe here.

Mikate
vol-au-vent

Vol-au-vent by Sarah

🇧🇪 Belgian puff pastry with poultry

A vol-au-vent, French for "windblown" to describe its lightness, is a small hollow case of puff pastry. It was formerly also called a patty case. A vol-au-vent is typically made by cutting two circles in rolled-out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece.
 
Ingredients
  • 4 croustades (large puff pastry tin with lid, at the bakery)
  • 1,5-liter broth
  • 300 gr minced chicken
  • 350 gr mushrooms
  • Thinly sliced soup vegetables (julienne)
  • 125 gr flour
  • lemon juice
  • 1 splash of cream
  • 125 gr butte
  • 1 herb bouquet of thyme, bay leaf, and parsley 
  • flat-leaf parsley
  • pepper
  • salt
Instructions
  1. Boil the water with the chicken, vegetable julienne, stock cube, and herb bouquet. Let it cook for about 1 hour.
  2. Remove the chicken from the stock, let it cool and pluck the meat from the bones. Strain the broth.
  3. Shape the minced meat into small balls and cook them in the chicken broth.
  4. Cut the mushrooms into pieces and fry them in a little olive oil.
  5. Melt the butter, add the flour and stir to form a roux. Add the broth while stirring. Season with salt, pepper, and lemon juice.
  6. Mix the chicken, meatballs, and mushrooms with the sauce.
  7. Heat the croustade briefly in the oven and fill it with vol-au-vent. Put the lid on and garnish with parsley. Cut at the table.

Pierogi by Marika

🇵🇱 Polish meat dumplings 

Meat Pierogi are Polish-style pockets of dough filled with beef and sometimes with poultry or pork. Perfect for reusing any leftover meat from other dishes.
 
Ingredients
FOR THE MEAT FILLING
  • 1.5 lb (600-700 g) cooked meat, ideally beef, but also poultry, game meat, or pork
  • 1 (approx. 3.8 oz, 110 g) white onion
  • 1 teaspoon salt
  • pepper, to taste
  • canola oil for frying
FOR THE PIEROGI DOUGH
  • 4 US cups (500 g) of all-purpose flour
  • 1 cup (8.45 fl oz, 250 ml) hot water
  • 1 teaspoon salt
FOR THE TOPPING
  • 2 tablespoons butter
  • 1 short link ( 3 oz, 90 g) Polish kiełbasa sausage
  • 1/2 onion
  • 2 tablespoons chives, chopped
Instructions
Read the full recipe here.

 

POLISH MEAT PIEROGI
hainanese-chicken-rice

Chicken Rice by Greg

🇸🇬 Hainanese Chicken Rice

Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chili sauce and usually with cucumber garnishes. It was created by immigrants from Hainan in southern China and adapted from the Hainanese dish Wenchang chicken. 
 
Ingredients
HAINANESE CHICKEN
  • 3 lb whole chicken(1.3 kg), giblets removed
  • ¼ cup kosher salt(60 g), divided
  • 4-inch pieces of fresh ginger, peeled and cut into ¼-inch (6 mm) slices
  • 1 bunch of fresh scallion
  • 1 gal cold water(3.7 L), plus more as needed
  • 2 tablespoons sesame oil
HAINANESE RICE
  • ¼ cup sesame oil(60 mL)
  • 2 tablespoons chicken fat, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon kosher salt
  • 2 cups long grain rice(400 g), rinsed and drained
  • 2 cups reserved chicken poaching broth(480 mL)
CHILI SAUCE
  • 2 tablespoons sambal
  • 2 tablespoons sriracha
  • 2 teaspoons of sugar
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon lime juice
  • 2 tablespoons reserved chicken poaching broth
GINGER GARLIC SAUCE
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons garlic, finely minced
  • kosher salt, to taste
  • 3 tablespoons peanut oil
  • 1 tablespoon rice vinegar
SOY DIPPING SAUCE
  • reserved fried garlic and ginger
  • 1 tablespoon oyster sauce
  • 3 tablespoons dark sweet soy sauce
  • 1 tablespoon light soy sauce
  • 2 tablespoons reserved chicken poaching broth
  • 2 cucumbers, thinly sliced, for serving
  • 1 bunch of fresh cilantro, for serving

Instructions
Read the full recipe here.

 

 

 

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