Still hungry? Check out more recipes below!
Chinguetti Date Truffles are no-bake North African sweets made from dates, mixed nuts, and warm spices, delicately scented with orange blossom water. Rolled in cocoa, sesame, or coconut, they’re naturally sweet, aromatic, and perfect with mint tea.
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.
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.
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.
Crispy-on-the-outside, soft and fluffy Palauan-style banana cocoa fritters (Tama) scented with vanilla and cinnamon, fried to golden perfection.
Belizean Fry Jacks are golden, puffy fried dough pillows—crisp at the edges and airy inside—traditionally served at breakfast with beans, eggs, cheese, or jam.
Crispy West African–inspired fish fritters seasoned with suya spice, scallions, and cilantro, fried until golden and finished with a squeeze of lemon.
A refreshing, lightly effervescent tropical cocktail blending buganu (marula brew) with pineapple and lime, a touch of honey, and cooling mint over ice.
A bright Sudanese-style peanut and lemon salad (Salatat Dakwa bil Limoon) with tomato, onion, chili, garlic, cilantro, olive oil, and cumin—zesty, crunchy, and lightly spicy. Perfect as a dip or side to grilled meats and flatbreads.
A lush São Tomé–inspired chocolate mousse infused with espresso and dark rum, enriched with dark chocolate and cacao for deep flavor. Silky, airy, and decadent with subtle vanilla and a whisper of salt.
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