Still hungry? Check out more recipes below!
Kajaik is a South Sudanese fish and okra stew simmered with tomatoes, onions, garlic, and chili, brightened with lemon and served alongside soft sorghum kisra. It’s hearty, comforting, and naturally gluten-free.
A Ghanaian koobi (salted tilapia) tomato-onion stew simmered in palm oil with garlic, ginger, and chilies—savory, aromatic, and boldly spiced.
A hearty Caribbean classic from Anguilla featuring creamy coconut-simmered breadfruit and savory flaked saltfish with aromatics, herbs, and a gentle Scotch bonnet heat. Comforting, fragrant, and deeply satisfying.
Mukeke au Beurre is a classic Lake Tanganyika fish preparation: lightly floured mukeke fillets pan-seared and finished with a bright butter, lemon, garlic, and parsley sauce. Crisp edges, tender flesh, and a silky citrus butter make it an elegant yet simple main.
A Central African classic of fish marinated with lime, garlic, ginger, chili, and herbs, then wrapped in banana leaves and gently steamed or grilled. The result is tender, aromatic, and citrus-bright Poisson Maboké au Citron Vert.
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.
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.
Attiéké avec Poisson Braisé is a traditional Ivorian dish featuring seasoned grilled fish served with attiéké, a flavorful cassava couscous.
Chanmpeche is a vibrant and flavorful dish that combines fresh fish with a lively blend of vegetables and spices, all served alongside crispy corn tortillas.
Kalava Niueana is a traditional dish from Niue, featuring freshly caught fish marinated and cooked with tropical flavors like coconut, lime, and ginger, served alongside taro and banana for a complete tropical delight.
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