Recipes | I've Been Cooking

Ara Shakam Paa

Ara Shakam Paa is a Bhutanese spicy dried-beef and radish stew, flamed or deglazed with ara (rice spirit) and simmered with chilies, onion, garlic, and ginger. Rich, smoky, and warming, it’s traditionally served over steamed rice.

🇧🇹 Bhutan$$

Mawuyu Mousse

A silky, tangy mousse showcasing mawuyu (baobab) powder folded into whipped cream and milk, lightly sweetened and set with gelatin or agar-agar. Finished with crunchy roasted peanuts and sesame, dark chocolate, and bright citrus zest.

🇿🇼 Zimbabwe$$

Risalamande

Risalamande is a classic Danish Christmas rice pudding folded with whipped cream, vanilla, and chopped almonds, served chilled with warm cherry sauce. Traditionally, a whole almond is hidden in the bowl—whoever finds it wins a prize.

🇩🇰 Denmark$$

Dal Bhat

A wholesome Nepali staple of steamed rice paired with a fragrant lentil dal tempered with cumin, mustard, and aromatics, finished with spinach, cilantro, and a squeeze of lemon. Comforting, nourishing, and deeply satisfying.

🇳🇵 Nepal$

Agadez Guinea Fowl au Vin

A West African take on coq au vin: guinea fowl braised in red wine with smoked beef, mushrooms, aromatics, and dates, served over fluffy millet couscous. Rich, savory, and subtly sweet with herbaceous depth.

🇳🇪 Niger$$$

Oka i'a

Oka i'a is a Samoan raw tuna salad lightly cured in lime juice and folded with rich coconut cream, then tossed with tomato, cucumber, onion, and chili. Bright, creamy, and refreshing with a gentle heat.

🇼🇸 Samoa$$

Pikliz

Pikliz is a bright, fiery Haitian pickled slaw of cabbage, carrots, and Scotch bonnet peppers in a tangy vinegar-lime brine—crisp, zesty, and perfect as a condiment or side.

🇭🇹 Haiti$

Conakry Dèguè

Conakry Dèguè (Thiakry/Degue) is a creamy West African millet-and-yogurt dessert, lightly spiced with vanilla, nutmeg, and cinnamon, and dotted with raisins and coconut.

🇬🇳 Guinea$$

Fouta Djallon Jerky

A West African–style beef jerky from the Fouta Djallon region: thin-sliced beef marinated with grains of selim, ginger, garlic, lime, vinegar, and warm spices, with a subtle peanut note. Smoky, spicy, tangy, and deeply savory.

🇬🇳 Guinea$$$

Granat Soup

A fragrant, savory-sour pomegranate and beef soup from the Caucasus region, enriched with red lentils and rice, brightened by fresh herbs, and finished with a walnut crunch.

🇸🇱 Sierra Leone$$

I've been...

Ara Shakam Paa

Mawuyu Mousse

Risalamande

Dal Bhat

Agadez Guinea Fowl au Vin

Oka i'a

Pikliz

Conakry Dèguè

Fouta Djallon Jerky

Granat Soup

I've been...

Ara Shakam Paa

Mawuyu Mousse

Risalamande

Dal Bhat

Agadez Guinea Fowl au Vin

Oka i'a

Pikliz

Conakry Dèguè

Fouta Djallon Jerky

Granat Soup