Recipes | I've Been Cooking

Palm Butter Soup

A rich, savory West African palm butter soup brimming with beef, chicken, smoked fish, and shrimp, simmered with aromatics, peppers, and greens. Traditionally served over rice, it’s hearty, spicy, and deeply flavorful.

🇱🇷 Liberia$$

Hangikjöt

Hangikjöt is a classic Icelandic holiday dish of tender smoked lamb served with boiled potatoes, green peas, and a creamy white sauce, traditionally accompanied by rye bread. Savory, smoky, and comforting, it’s a festive centerpiece with simple sides that let the lamb shine.

🇮🇸 Iceland$$$

Olla de Carne

Olla de Carne is a traditional Costa Rican beef and vegetable stew featuring tender beef shank simmered with a colorful mix of root vegetables, plantain, and corn. It’s hearty, comforting, and typically served with white rice, avocado, lime, and fresh cilantro.

🇨🇷 Costa Rica$$

Tuco

A rich Argentine-style tuco: ground beef simmered with onions, garlic, crushed tomatoes, tomato paste, red wine, and herbs until silky and savory, ladled over spaghetti and finished with fresh parsley.

🇺🇾 Uruguay$$

Yahuarlocro

Yahuarlocro is a traditional Ecuadorian Andean potato soup enriched with milk and achiote, featuring tender beef tripe and garnished with crispy blood sausage, queso fresco, avocado, cilantro, tomato, and lime. Hearty, earthy, and comforting, it balances rich offal flavors with bright, fresh toppings.

🇪🇨 Ecuador$$

Midnight Sun Skrei Stew

A Nordic-inspired, saffron‑kissed fish stew featuring seasonal skrei gently simmered with potatoes, leek, fennel notes, and a touch of cream. Bright capers, lemon, and fresh herbs finish it for a cozy yet elegant bowl, perfect with crusty bread.

🇸🇯 Svalbard and Jan Mayen Islands$$$

Genfo

Genfo is a traditional Ethiopian barley porridge formed into a thick mound with a well in the center, filled with niter kibbeh and berbere for a savory kick—or drizzled with honey for a sweet version. Hearty, comforting, and simple, it’s most often enjoyed warm for breakfast.

🇪🇹 Ethiopia$

Pyeongyang Mandu

Classic Pyeongyang-style dumplings with delicate buckwheat-and-wheat wrappers filled with napa cabbage, tofu, mung bean sprouts, beef and pork, aromatics, and shiitake—served steamed or in a light chicken broth with a clean, subtle seasoning.

🇰🇵 North Korea$$

Soup Joumou

A celebratory Haitian pumpkin and beef soup loaded with vegetables, herbs, and a touch of Scotch bonnet heat—traditionally enjoyed on New Year’s Day as a symbol of freedom and resilience. Hearty, aromatic, and comforting, it’s a full meal in a bowl.

🇭🇹 Haiti$$

Pierogi Ruskie

Classic Polish Pierogi Ruskie: tender dumplings filled with creamy potato and farmer cheese, finished with buttery onions and a dollop of sour cream with chives. Comforting, hearty, and vegetarian-friendly.

🇵🇱 Poland$$

I've been...

Palm Butter Soup

Hangikjöt

Olla de Carne

Tuco

Yahuarlocro

Midnight Sun Skrei Stew

Genfo

Pyeongyang Mandu

Soup Joumou

Pierogi Ruskie

I've been...

Palm Butter Soup

Hangikjöt

Olla de Carne

Tuco

Yahuarlocro

Midnight Sun Skrei Stew

Genfo

Pyeongyang Mandu

Soup Joumou

Pierogi Ruskie