Still hungry? Check out more recipes below!
Chapli Kebab is a boldly spiced, shallow‑fried beef patty from the Pakistani–Afghan region, studded with onion, tomato, herbs, and crushed spices. Crispy at the edges and juicy inside, it’s finished with lemon for brightness and served with chutney, naan, or salad.
A hearty Hungarian-style goulash: tender beef simmered with onions, garlic, sweet paprika, caraway, bell pepper, and potatoes in a rich beef broth. Comforting, aromatic, and deeply savory with a gentle paprika warmth.
A bright, island-style citrus-cured fish bathed in silky coconut cream with crunchy vegetables and chili heat—cool, refreshing, and deeply aromatic.
Solwara Sipsup is a fragrant Papua New Guinean coconut seafood soup brimming with fish, prawns, and mussels, brightened with lime, lemongrass, and ginger. Root vegetables like sweet potato and taro make it hearty, while bird’s eye chili adds gentle heat.
A classic Cantonese banquet bite: coin-sized slices of lap cheong, chicken liver, and juicy chicken thigh skewered, pan-seared or grilled, and lacquered with a fragrant five-spice soy–oyster–honey glaze, then finished with scallions and sesame seeds.
A Caribbean classic featuring lime-, garlic-, thyme-, and allspice-marinated jackfish seared in coconut oil and served with roasted breadfruit—savory, aromatic, and satisfying.
Poulet Ouaga is a spicy, herb-forward West African chicken dish from Burkina Faso, marinated with Dijon, garlic, ginger, and aromatics, then seared in peanut oil and served with rice and fried plantains.
Juicy chicken thighs marinated and simmered in a fiery, tangy Grenadian pepper sauce featuring scotch bonnets, lime, mustard, and warm spices. Bright, aromatic, and packed with Caribbean heat. Perfect with rice, fried plantains, or a crisp slaw.
A classic Beninese fresh cheese, curdled with lemon juice and lightly salted, then fried in vibrant red palm oil for a delicately springy texture and savory, gently tangy flavor. Often enjoyed as street food or a snack, Wagashi Cotonou shines with a crisp exterior and creamy center.
A Kyrgyz-style Issyk‑Kul trout prepared with lemon, dill, garlic, and butter, seared and oven-finished with onions and served alongside golden potatoes. Bright, herbaceous, and comforting with crisped edges and tender, flaky fish.
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