Still hungry? Check out more recipes below!
Akpeteshie Kelewele is a Ghanaian street-food classic: ripe plantains marinated with ginger, garlic, cayenne, warm spices, lime, and a splash of akpeteshie, then fried until caramelized and crisp at the edges. Finished with roasted peanuts for crunch and aroma.
Crisp, bite‑size Nigerian Shayi Chin Chin made with a black tea–infused dough scented with vanilla and nutmeg, then deep‑fried until golden and dusted with powdered sugar. Perfect for tea time or an anytime sweet snack.
A chewy, coconut-forward candy from the Marshall Islands made with coconut toddy and coconut sugar, simmered with coconut milk and butter, and brightened with vanilla and a touch of lime. Think deeply caramelized taffy with tropical aroma and a soft pull.
Soft, slightly sweet sesame-topped milk bread rolls from New Caledonia—perfect on their own or as petite sandwich rolls.
Mkate wa Sinia is a fragrant Swahili coconut rice cake—lightly sweet, cardamom-scented, and enriched with ghee—traditionally topped with sesame seeds and occasionally perfumed with saffron. Fermented with yeast for a tender, airy crumb, it’s perfect with afternoon tea or as a celebratory dessert.
Basotho Truffles are no-bake, bite-sized treats inspired by Lesotho flavors, combining nutty sorghum, roasted peanuts, and dates with dark chocolate, honey, and a hint of orange zest. Rolled in coconut and cocoa, they’re rich, chewy, and perfect for a sweet finish or festive snack.
A rich, traditional Caymanian cassava dessert baked low and slow until dense, moist, and caramelized. Coconut, warming spices, raisins, and a touch of dark rum create deep island flavors in every slice.
A warmly spiced Caribbean coconut sweet bread studded with raisins—tender inside with a lightly crisp crust, perfect with tea or coffee.
A refreshing Belizean-inspired sorbet that blends rich cacao with cool mint, bright lime, and a hint of vanilla. Dairy-free and deeply chocolatey, it’s a vibrant, palate-cleansing treat.
Luqaimat are golden, crisp-on-the-outside, pillowy-on-the-inside Middle Eastern sweet dumplings, lightly perfumed with cardamom, saffron, and rose water, then drizzled with date syrup and sprinkled with sesame seeds.
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