Still hungry? Check out more recipes below!
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.
A crumbly Spanish shortbread cookie scented with clove and cinnamon, enriched with lard and toasted almonds, and brightened by orange zest.
A bold, spicy-sour sambal of bitter melon stir-fried with chilies, belacan, dried shrimp, tomato, and aromatics, finished with tamarind and lime. Served with jasmine rice for a balanced, punchy Christmas Island–style main.
A rich, aromatic Caribbean pork stew from Martinique. Pork shoulder is caramelized (roussi) with brown sugar, perfumed with lime, herbs, warm spices, and Scotch bonnet, then gently simmered with a splash of white rum until tender.
A classic Romanian eggplant spread made from roasted eggplants blended with onion, sunflower oil, a touch of mayonnaise and lemon, served with tomatoes, roasted red pepper, and parsley on bread. Creamy, smoky, and fresh.
Kokoda is Fiji’s coconut-and-lime cured fish salad featuring mahi-mahi tossed with silky coconut cream, crisp vegetables, and fresh herbs for a bright, creamy, and gently spicy bite.
Toloma is a warm, Amazonian plantain-and-cassava porridge-drink sweetened with panela and scented with cinnamon. Comforting, naturally gluten- and dairy-free, it’s perfect for breakfast or a nourishing snack.
Capitaine fumé is a smoked Nile perch seasoned with garlic, ginger, chili, paprika, thyme, and lemon for a fragrant, gently spicy fish with a delicate smoky finish.
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