Still hungry? Check out more recipes below!
A warm, cardamom- and cinnamon-scented sorghum pudding enriched with milk, coconut milk, and ghee, studded with raisins and dates. Comforting and naturally gluten-free, it’s a classic-style Juba-inspired sweet pudding.
A silky, maple-sweetened mousse stabilized with gelatin and folded with whipped cream and mascarpone. Finished with toasted pecans and fresh berries for a creamy-crunchy, no-bake dessert.
Dambou is a vibrant Nigerien millet couscous dish tossed with steamed greens and aromatics, enriched with peanut powder and savory dried fish. It’s hearty, fragrant, and lemon-bright, offering a balanced, satisfying main with West African flavors.
Kaq'ik is a classic Mayan-Guatemalan turkey soup-stew scented with achiote, guajillo and pasilla chiles, tomatoes and tomatillos, rounded with allspice and herbs, and brightened with lime. Traditionally served with corn tortillas and rice for a hearty, aromatic main course.
A fragrant island-style fish curry from the Chagos Archipelago, simmered in creamy coconut milk with curry leaves, ginger, turmeric, mustard and cumin seeds, brightened with chili and lime.
A traditional Tuvaluan (Niutao) coconut fish: tender white fish seasoned with sea salt and lime, gently cooked in lush coconut cream with onion, spring onion, and chili, then perfumed in banana leaves. Creamy, bright, and aromatic with a coastal island character.
Kala (Kala Chana Masala) is a hearty North Indian black chickpea curry simmered with onions, tomatoes, ginger-garlic, and warming whole spices. Brightened with amchur and lemon, it’s a wholesome, protein- and fiber-rich meal finished with fresh cilantro.
A lush, island-style pudding of grated cassava and ripe bananas enriched with coconut cream, kissed with dark rum, vanilla, lime, and nutmeg, and steamed or baked in fragrant banana leaves. Naturally gluten-free and vegan, this Vanuatu classic is tropical, aromatic, and deeply comforting.
Keke Maniota is a Samoan cassava cake enriched with coconut milk, butter, and eggs, then baked on banana leaf for a gentle, aromatic finish. Chewy and custardy inside with a toasty coconut top, it’s a beloved island-style dessert or snack.
Pan-seared corvina in a bright cilantro–lime and jalapeño garlic sauce, finished with a touch of butter and white wine. Fresh, zesty, and herb-forward with gentle heat—perfect for a quick seafood main.
1
0
