Still hungry? Check out more recipes below!
Kokoda is Fiji’s coconut-and-lime cured fish salad featuring mahi-mahi tossed with silky coconut cream, crisp vegetables, and fresh herbs for a bright, creamy, and gently spicy bite.
Crispy-on-the-outside Venezuelan arepas stuffed with shredded chicken and queso blanco, served with a bright, herby-creamy guasacaca avocado sauce.
Capitaine fumé is a smoked Nile perch seasoned with garlic, ginger, chili, paprika, thyme, and lemon for a fragrant, gently spicy fish with a delicate smoky finish.
Cecina de Guanacaste is a Costa Rican specialty of thin, marinated beef seasoned with garlic, oregano, cumin, and achiote, then quickly seared or grilled for smoky, citrusy flavor. Traditionally served with warm corn tortillas and lime.
Spice-crusted wahoo seared until golden and finished with a silky coconut-lime soy pan sauce, brightened by ginger, garlic, and cilantro. A vibrant island-style main with warmth from coriander, cumin, turmeric, and smoked paprika.
Chilaquiles is a traditional Mexican dish made with lightly fried corn tortillas simmered in salsa and topped with shredded chicken, cheese, and fresh garnishes. It's a versatile and hearty meal that brings together bold flavors and comforting textures.
Beninese Akanmi is a traditional savory cassava dish from Benin, cooked with vibrant flavors of palm oil and spices, creating a hearty meal suited for any occasion.
Kanda Nsusu is a rich and flavorful West African stew combining the unique texture of cow skin with a savory peanut sauce, accented with aromatic spices, making it a comforting and hearty dish.
Woodlands Callaloo is a rich and flavorful Caribbean dish featuring nutritious dasheen leaves combined with coconut milk, spices, and crab meat for a taste of the islands in every bite.
Kelepa is a traditional island dish featuring fresh fish simmered in a rich coconut milk broth, infused with aromatic spices and served with steamed rice.
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