Still hungry? Check out more recipes below!
Senegalese Dibi: smoky grilled lamb marinated with mustard, garlic, ginger, lemon, vinegar, and warm spices, finished with soft onions and served with baguette and fries.
Sunset Gulha are Maldivian-style, deep-fried tuna and coconut dumplings scented with curry leaves, chili, turmeric, cumin, ginger, and lime. Crispy outside with a fragrant, savory filling—perfect for teatime or party snacking.
Inihaw na Liempo is a Filipino grilled pork belly marinated in a bright soy–calamansi–vinegar mix, then brushed with banana ketchup for a sweet-savory glaze and a hint of spice.
Simple, comforting boiled taro seasoned with salt. Tender and mildly sweet, it’s a versatile staple or snack enjoyed on its own or as a base for other flavors.
A Samoan-inspired taro dish simmered in coconut water and cream with aromatics, finished with lime, scallions, and coriander. Creamy, fragrant, and naturally plant-based, it’s comforting yet bright with a gentle heat.
Pepián is a rich, toasty Guatemalan chicken stew with a deep chile–tomato–tomatillo sauce thickened by sesame, pumpkin seeds, and tortillas, served with tender vegetables and rice. Smoky ancho and pasilla chiles balance warm spices for a hearty, comforting main course.
A rustic German/Austrian open-faced rye bread topped with seasoned pork lard (Schmalz) with cracklings, onion, apple, and caraway, served with chives, pickles, and radishes.
A Central African classic of fish marinated with lime, garlic, ginger, chili, and herbs, then wrapped in banana leaves and gently steamed or grilled. The result is tender, aromatic, and citrus-bright Poisson Maboké au Citron Vert.
Chicken Souse is a bright, briny Caribbean comfort dish of tender chicken in a citrusy, peppery broth with cucumber, potato, onions, and herbs—refreshing, lightly spicy, and deeply aromatic.
Crisp, golden Solomon Islands–style banana fritters scented with vanilla, cinnamon, and nutmeg, finished with a honey–lime drizzle and toasted coconut.
1
1
