Recipes | I've Been Cooking

Fresco Grenadia

A bright, non-alcoholic passion-fruit refresher balanced with lime, a hint of grenadine, and cooling mint. Lightly sweet-tart and perfect over ice for a sunny pick-me-up.

🇭🇹 Haiti$$

Roshi

Roshi is a soft, unleavened Maldivian flatbread made from flour, water, salt, and a touch of oil—perfect for scooping up curries or enjoying with simple sides.

🇲🇻 Maldives$

Tuna Kelaguen

A bright, citrus-cured Chamorro tuna salad tossed with lemon and calamansi juices, grated coconut, onions, and chilies for a fresh, zesty, and lightly spicy bite.

🇫🇲 Micronesia$$

Cargols a la Llauna d'Andorra

A rustic Andorran classic of snails roasted on a metal tray until sizzling, then doused with garlicky parsley–lemon vinaigrette and a hint of paprika. Served hot with crusty bread for dipping.

🇦🇩 Andorra$$

Ghriba au Cacao

Ghriba au Cacao are tender, cracked Moroccan cocoa cookies scented with vanilla and orange blossom water. Lightly crisp on the outside and soft within, they’re perfect with tea or coffee.

🇲🇦 Morocco$

Attaya Kanyah

A West African pairing of strong, sweet mint green tea (attaya) served with kanyah, a crumbly peanut-and-gari/rice-flour sweet. A sociable, energizing snack ideal for tea-time gatherings.

🇬🇳 Guinea$

Sishwala

Sishwala is a traditional Eswatini (Swazi) stiff maize porridge made simply from maize meal, water, and a pinch of salt. It’s a hearty staple typically served alongside stews, greens, or grilled meats.

🇸🇿 Swaziland$

Poisson Braisé au Moyo

Poisson Braisé au Moyo is a West African–style grilled tilapia served with a zesty, spicy moyo sauce made from tomatoes, onions, peppers, lemon, and herbs. It’s smoky, bright, and chili-forward with a fresh herbal finish.

🇧🇯 Benin$$

Rice Bread

Soft, tender gluten-free rice bread made with rice flour, xanthan gum, and a blend of milk, eggs, butter, and olive oil for richness, with a light tang from apple cider vinegar and a sesame-studded crust.

🇱🇷 Liberia$$

Misola

Misola is a nourishing West African porridge made from millet, soybean, and peanut flours, gently cooked with water and milk. It’s creamy, mildly sweet, and rich in protein and fiber—ideal for breakfast or a fortifying snack.

🇲🇱 Mali$

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