Still hungry? Check out more recipes below!
Kashkaval is a semi-hard Balkan cheese known for its buttery, mildly tangy flavor and excellent meltability. Made by culturing milk and setting it with rennet, then brining and aging, it’s delicious on cheeseboards, grated over dishes, or pan-fried/grilled.
Erdenet Aaruul is a Mongolian-style dried yogurt curd snack, gently sweetened with honey and sugar, enriched with butter, and studded with raisins. Tangy, chewy, and lightly crisp once dried, it’s a portable, protein-rich treat.
Maboké de Poisson is a Central African banana-leaf steamed fish dish featuring tilapia infused with tomatoes, onion, garlic, ginger, hot pepper, and palm oil—brightened with lemon and fresh herbs for a fragrant, spicy main course.
A traditional Mongolian dairy dessert where flour is toasted and slowly simmered with butter, milk, and sugar until thick, caramelized, and fudge-like. Rich, creamy, and comforting.
Dolo Beletou is a rich and flavorful West African chicken dish, combining aromatic spices and creamy peanut butter to create a savory and slightly spicy sauce.
Kanak Kokoda is a traditional Fijian dish made with fresh fish marinated in lime and lemon juice, combined with coconut cream and fresh vegetables for a refreshing and flavorful meal.
Kamila Bwa Piki is a delightful vegan dish that combines the rich flavors of bananas and coconut milk with savory spices and fresh vegetables for a unique taste experience.
Ibihaza in Groundnut Sauce is a delightful Rwandan dish that combines tender pumpkin with a creamy and nutty groundnut sauce, enhanced with aromatic spices and herbs.
Caledonia Tropica is a vibrant and tropical shrimp dish that combines the sweetness of pineapple and coconut milk with tangy lime and aromatic spices, served over a bed of fluffy rice.
Pahwale Fo'i is a flavor-packed traditional dish that combines tender fish with the creamy richness of coconut and the earthy goodness of cassava, scented with fresh cilantro and lime.
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