Recipes | I've Been Cooking

Poleada Salvadoreña

Poleada Salvadoreña is a silky Salvadoran cornstarch custard infused with cinnamon, vanilla, and lemon peel, often finished with raisins and a dusting of ground cinnamon. Comforting, aromatic, and traditional, it can be served warm or chilled.

🇸🇻 El Salvador$

Palauan Soy-Lime Tuna

Seared fresh tuna marinated in a bright Palauan-style blend of soy sauce, lime, ginger, and garlic, with a touch of brown sugar and red chili heat. Finished with scallions for a savory-citrus seafood main that’s quick and vibrant.

🇵🇼 Palau$$$

Faroese Pancakes with Heather Honey

Delicately thin Faroese-style pancakes scented with vanilla, cardamom, and lemon zest, finished with a drizzle of fragrant heather honey. Soft, lacy edges and a floral sweetness make them a cozy Nordic-inspired treat.

🇫🇴 Faroe Islands$

Pakhlava

A rich, layered nut-and-honey dessert made with delicate phyllo, fragrant spices, and a glossy lemon-honey syrup. Crisp on top, tender within, and deeply aromatic with cinnamon, cardamom, and vanilla.

🇦🇲 Armenia$$$

Alloco

Alloco is a beloved Ivorian street-food snack of ripe plantains fried until caramelized and served with a zesty tomato-onion-chili relish brightened with lime.

🇨🇮 Côte d'Ivoire$

Chipa Tatakua

Traditional Paraguayan clay-oven cheese bread made with manioc starch, enriched with cheese, eggs, butter, and pork fat, lightly scented with anise seeds. Golden-crisp outside, tender and chewy inside.

🇵🇾 Paraguay$$

Pinotage-Glazed Ostrich

Lean, tender ostrich steaks seared and lacquered with a glossy Pinotage-balsamic glaze infused with garlic, rosemary, and shallot. A refined, South African-inspired main that balances deep wine notes with a touch of caramelized sweetness.

🇿🇦 South Africa$$$

Garri au Lait

A refreshing, no-cook West African bowl of soaked garri enriched with evaporated milk, sweetened to taste, and topped with roasted groundnuts, banana slices, coconut flakes, and ice for a creamy-crunchy chill.

🇨🇲 Cameroon$

Anguillian Breadfruit and Saltfish

A hearty Caribbean classic from Anguilla featuring creamy coconut-simmered breadfruit and savory flaked saltfish with aromatics, herbs, and a gentle Scotch bonnet heat. Comforting, fragrant, and deeply satisfying.

🇦🇮 Anguilla$$

Mukeke au Beurre

Mukeke au Beurre is a classic Lake Tanganyika fish preparation: lightly floured mukeke fillets pan-seared and finished with a bright butter, lemon, garlic, and parsley sauce. Crisp edges, tender flesh, and a silky citrus butter make it an elegant yet simple main.

🇧🇮 Burundi$$

I've been...

Poleada Salvadoreña

Palauan Soy-Lime Tuna

Faroese Pancakes with Heather Honey

Pakhlava

Alloco

Chipa Tatakua

Pinotage-Glazed Ostrich

Garri au Lait

Anguillian Breadfruit and Saltfish

Mukeke au Beurre

I've been...

Poleada Salvadoreña

Palauan Soy-Lime Tuna

Faroese Pancakes with Heather Honey

Pakhlava

Alloco

Chipa Tatakua

Pinotage-Glazed Ostrich

Garri au Lait

Anguillian Breadfruit and Saltfish

Mukeke au Beurre