Still hungry? Check out more recipes below!
Sahawiq (zhug) is a bright, spicy Yemeni herb-and-chile condiment pulsed with cilantro, parsley, mint, garlic, warm spices, lemon, and a touch of olive oil. It’s zesty, fresh, and fiery—perfect as a dip, spread, or drizzle for grilled meats, eggs, breads, and roasted vegetables.
A bright, zesty East African salad of tomatoes, red onion, chili, cilantro, and lime, elevated with crisp cucumber and creamy avocado. Fresh, crunchy, and perfect as a side or light bite.
Mont Lone Yay Baw is a classic Myanmar Thingyan (Water Festival) dessert of tender glutinous rice balls with a jaggery center, boiled until they float, then coated in fresh coconut and sesame. Often scented with pandan and finished with a splash of creamy coconut milk, it’s chewy, fragrant, and gently sweet.
A Provençal-style medley of eggplant, zucchini, peppers, tomatoes, and aromatics gently stewed in olive oil and white wine, finished with capers, olives, lemon, and fresh herbs. Bright, savory, and versatile as a main or hearty side.
A refreshing Caribbean sorbet steeped with mauby bark, warm spices, citrus, and a splash of dark rum for silkier scooping. Bitter-sweet and aromatic, it’s a uniquely complex frozen dessert that’s naturally dairy-free and vegan.
Thankuni Pata Bhorta is a Bengali-style mashed herb relish made from pennywort leaves, mustard oil, chilies, aromatics, lemon, and a hint of roasted sesame. Bright, earthy, and spicy, it’s typically served with warm rice as a punchy side or starter.
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.
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