Still hungry? Check out more recipes below!
Ikan Bakar is an Indonesian-style grilled fish marinated with a vibrant blend of chilies, aromatics, tamarind, and a touch of palm sugar, then charred in banana leaves for smoky fragrance. Bright lime and shrimp paste deepen the savory, coastal flavors.
A West African-style braised/grilled Nile perch marinated with lemon, mustard, garlic, ginger, chili, and warm spices, finished with a bright tomato-pepper-onion relish and served alongside grilled plantain.
Juicy, yogurt-and-lemon marinated mutton skewers scented with garlic, cumin, and paprika, grilled with onion and bell pepper for smoky, tender bites.
Authentic Jamaican-style jerk chicken marinated with Scotch bonnet, allspice, fresh herbs, and aromatics, then grilled or roasted until smoky, spicy, and juicy.
Cypriot sheftalia: a rustic mix of minced pork and lamb with onion and parsley, wrapped in caul fat and grilled until crisp and juicy. Served with lemon, warm pita, and a simple tomato–cucumber salad.
Carne en Vara is a traditional Llanero-style fire-roasted beef, seasoned simply with salt, pepper, garlic, cumin, annatto, lime, and vinegar, then slow-cooked over open flames. Served with yuca, sweet plantains, arepas, and a bright chimichurri, it’s a rustic, smoky feast.
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.
Knoffel Kapana is a Namibian-style garlic-spiked grilled beef, seared hot and served with a bright tomato-onion relish, lemon, and fresh coriander. It’s smoky, spicy, and bold with clean, simple ingredients.
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.
A Burundian/East African preparation of mukeke (Lake Tanganyika fish) seasoned with lemon, garlic, onion, tomato, and chili, then wrapped in banana leaf and steamed or grilled. Traditionally served with cassava, plantain, or rice.
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