Still hungry? Check out more recipes below!
Poi Fa'i is a traditional Polynesian (Samoan/Tongan) green banana pudding gently cooked, mashed, and enriched with coconut cream, a touch of raw sugar, vanilla, and lime, then served with toasted coconut—often nestled in banana leaves.
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Buta no Shogayaki is a classic Japanese ginger pork: thin-sliced pork loin quickly marinated in soy, sake, mirin, fresh ginger and garlic, then seared with onions. It’s savory-sweet, aromatic, and typically served with steamed rice, shredded cabbage, sesame, scallions, and a squeeze of lemon.
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Degue (thiakry) is a creamy West African millet couscous dessert, folded into tangy yogurt and milk, sweetened with condensed milk and sugar, and perfumed with vanilla, warm spices, raisins, coconut, and a splash of orange blossom water.
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A traditional Beninese dish: savory tomato-infused maize dough (amiwo) served with tender chicken simmered in a rich tomato–palm oil sauce.
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Oka Ika is a classic Samoan raw fish salad featuring sashimi-grade tuna gently “cooked” in citrus, enriched with coconut cream, and folded with crisp vegetables. It’s refreshing, creamy, and bright, often served over lettuce with tender boiled taro on the side.
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