Still hungry? Check out more recipes below!
Crisp-fried balaou (garfish) marinated in a tangy, aromatic escabèche of white wine vinegar, onions, carrots, herbs, spices, and Scotch bonnet—zesty, make-ahead island fare.
A traditional Tuvaluan (Niutao) coconut fish: tender white fish seasoned with sea salt and lime, gently cooked in lush coconut cream with onion, spring onion, and chili, then perfumed in banana leaves. Creamy, bright, and aromatic with a coastal island character.
Seswaa sa Konofolo is a Botswana-style slow-simmered, pounded beef infused with garlic, served with soft maize meal pap and sautéed spinach with onions. It’s hearty, deeply savory, and comforting, ideal for a family meal. Simple ingredients, long simmer, rich flavor.
A West African-style braised/grilled Nile perch marinated with lemon, mustard, garlic, ginger, chili, and warm spices, finished with a bright tomato-pepper-onion relish and served alongside grilled plantain.
Garagum Palaw is a Turkmen-style lamb and rice pilaf scented with cumin, coriander, and turmeric, studded with chickpeas and sweet raisins for a savory-sweet balance. Aromatic and hearty, it’s a celebratory one-pot meal.
Caldo de Mancarra is a rich, comforting West African peanut stew from Guinea-Bissau made with tender chicken simmered in a savory peanut-tomato base, aromatics, and spinach. Served over rice with a squeeze of lime, it’s hearty, aromatic, and deeply satisfying.
Crispy, golden North African bourek filled with spiced ground beef, onion, and herbs, served with a bright harissa-lemon kick. A crowd-pleasing appetizer that’s crunchy on the outside and juicy inside. Great for sharing at iftar, parties, or as a savory snack.
A rich, island-style beef and vegetable stew from Saint Lucia, simmered with Scotch bonnet heat, coconut milk, and fragrant thyme and allspice. Tender beef chuck, okra, pumpkin, and callaloo create a silky, hearty one-pot meal with tropical depth.
A bold Latvian open-faced rye toast layered with smoked sprats, silky butter, and a sharp sour-cream–mustard–horseradish sauce, brightened with lemon, dill, red onion, capers, and finished with sliced egg.
Lacassá is a Macanese prawn and vermicelli noodle soup scented with balichão, coconut, and warm spices. Silky, aromatic, and lightly spicy, it’s finished with scallions, cilantro, and a squeeze of lime.
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