Still hungry? Check out more recipes below!
Placali is a smooth, slightly tangy West African cassava paste, traditionally fermented and served as a starchy base alongside hearty soups and stews. It’s naturally gluten-free and very simple, made from cassava, water, and a touch of salt.
Classic Filipino Buchi Buchi: crisp, sesame-coated glutinous rice balls with a sweet mung bean or red bean paste center—chewy inside, golden and nutty outside.
Tklapi is a traditional Georgian fruit leather made by pureeing plums and apricots with a touch of sugar and lemon, then drying the mixture into thin, tangy sheets. It’s chewy, sweet-tart, and perfect as a wholesome snack or for adding a fruity note to savory dishes.
A Brazilian-style cashew apple compote gently simmered with cinnamon, clove, lime, and a touch of sugar for a fragrant, spoonable dessert or topping.
Madártej (Hungarian Floating Islands) is a classic dessert of silky vanilla custard dotted with poached meringue ‘islands’ and a hint of lemon zest. Light, aromatic, and comforting, it’s perfect as an elegant finish to a meal.
Sancocho Panameño is a hearty Panamanian chicken stew simmered with yam (ñame), yuca, corn, and green plantain, perfumed with culantro, onion, garlic, and oregano. Traditionally served with white rice, a squeeze of lime, and aji chombo for heat, it’s comforting, rustic, and deeply aromatic.
A bright, non-alcoholic passion-fruit refresher balanced with lime, a hint of grenadine, and cooling mint. Lightly sweet-tart and perfect over ice for a sunny pick-me-up.
A mild, creamy, semi-hard cow’s milk cheese in a classic red wax ball. Made with mesophilic culture, rennet, and annatto for color, then brined and waxed before aging to develop a buttery, slightly nutty flavor.
A vibrant West/Central African-style spicy tomato-pepper fish stew simmered with aromatics, palm oil, and herbs, served with fluffy rice and sweet fried plantains.
A traditional Costa Rican corn cake from Talamanca, Tamal Asado is a fragrant, gently sweet bake made with fresh corn, coconut milk, masa harina, brown sugar, butter, eggs, cinnamon, and grated white cheese, wrapped and baked in banana leaves. The result is a moist, custardy interior with subtle coconut and vanilla notes and a toasty banana-leaf aroma.
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