Still hungry? Check out more recipes below!
Akpeteshie Kelewele is a Ghanaian street-food classic: ripe plantains marinated with ginger, garlic, cayenne, warm spices, lime, and a splash of akpeteshie, then fried until caramelized and crisp at the edges. Finished with roasted peanuts for crunch and aroma.
Sikam Paa is a Bhutanese–Sikkimese style smoked pork belly stew, simmered with ginger, garlic, dried red chilies, and tingling Sichuan peppercorns. Rich, smoky, and boldly spiced, it highlights the numbing heat that pairs perfectly with fatty pork.
Salo z Chasnakom is a traditional Slavic cured pork fatback rubbed with garlic and spices, sliced thin and served as a savory appetizer. Rich, silky, and aromatic with paprika and bay leaf.
A chewy, coconut-forward candy from the Marshall Islands made with coconut toddy and coconut sugar, simmered with coconut milk and butter, and brightened with vanilla and a touch of lime. Think deeply caramelized taffy with tropical aroma and a soft pull.
Mkate wa Sinia is a fragrant Swahili coconut rice cake—lightly sweet, cardamom-scented, and enriched with ghee—traditionally topped with sesame seeds and occasionally perfumed with saffron. Fermented with yeast for a tender, airy crumb, it’s perfect with afternoon tea or as a celebratory dessert.
Basotho Truffles are no-bake, bite-sized treats inspired by Lesotho flavors, combining nutty sorghum, roasted peanuts, and dates with dark chocolate, honey, and a hint of orange zest. Rolled in coconut and cocoa, they’re rich, chewy, and perfect for a sweet finish or festive snack.
A refreshing Belizean-inspired sorbet that blends rich cacao with cool mint, bright lime, and a hint of vanilla. Dairy-free and deeply chocolatey, it’s a vibrant, palate-cleansing treat.
Mumawwash is a fragrant Gulf-style one-pot of basmati rice and mung beans cooked with dried shrimp, onions, garlic, tomato paste, and warm spices. Ghee and dried black lime (loomi) add depth and a distinctive, savory-citrus aroma. Comforting, hearty, and naturally gluten-free.
Ciorbă rădăuțeană is a classic Romanian sour chicken soup—silky from sour cream and egg yolk, brightened with vinegar and garlic, and herbaceous with lovage and dill.
Te Bwabwai is a traditional Kiribati taro pudding, steamed in banana leaves and enriched with coconut cream, toddy syrup, and grated coconut. Fragrant pandanus leaf and a pinch of salt balance the natural sweetness for a comforting island treat.
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