Still hungry? Check out more recipes below!
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.
Roshi is a soft, unleavened Maldivian flatbread made from flour, water, salt, and a touch of oil—perfect for scooping up curries or enjoying with simple sides.
Saksak is a traditional Papua New Guinean treat: soft sago-and-ripe-banana dumplings wrapped in banana leaves, steamed, and finished with lightly sweetened coconut milk.
A West African pairing of strong, sweet mint green tea (attaya) served with kanyah, a crumbly peanut-and-gari/rice-flour sweet. A sociable, energizing snack ideal for tea-time gatherings.
Chukuchuk is a Marshallese coconut rice ball—soft, lightly salted sticky rice rolled in fresh grated coconut with a hint of sweetness. It’s simple, comforting, and perfect as a snack or light dessert.
Sishwala is a traditional Eswatini (Swazi) stiff maize porridge made simply from maize meal, water, and a pinch of salt. It’s a hearty staple typically served alongside stews, greens, or grilled meats.
Chè ba màu is a classic Vietnamese three-color dessert of sweet mung beans, red beans, pandan jelly, and rich coconut sauce over crushed ice—refreshing, creamy, and delightfully layered.
Bouvet Hardtack is an ultra-dry, sturdy cracker made from flour, water, and salt—built for longevity and perfect with soups, stews, or spreads. Simple ingredients, long shelf life, and a satisfyingly crunchy bite.
A light, refreshing lemon–mint granité: icy crystals infused with bright lemon juice, zest, and fresh mint. Simple to make and perfect for hot days.
Kalamay is a classic Filipino sticky rice dessert made by slowly cooking glutinous rice flour with coconut milk, coconut cream, and brown sugar, perfumed with pandan and set on banana leaves. Chewy, glossy, and rich, it’s often finished with a sprinkle of toasted sesame seeds.
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