Recipes | I've Been Cooking

Tamatar Gosht

A rich, comforting Pakistani/Indian goat curry where tender pieces of goat are braised in a spiced tomato-onion base with yogurt, ginger-garlic, green chilies, and warming whole spices.

🇵🇰 Pakistan$$$

Fish Tea

A light, aromatic Jamaican fish soup known as Fish Tea, simmered with fresh fish, root vegetables, okra, herbs, coconut milk, and Scotch bonnet heat. Comforting yet bright with lime and ginger.

🇰🇾 Cayman Islands$$

Waterblommetjiebredie

A classic South African lamb and waterblommetjie stew, slow-braised with onions, potatoes, white wine, and herbs until tender and fragrant. Comforting, earthy, and lemon-bright, it’s a hearty main perfect for cool evenings.

🇿🇦 South Africa$$$

Chukuchuk

Chukuchuk is a Marshallese coconut rice ball—soft, lightly salted sticky rice rolled in fresh grated coconut with a hint of sweetness. It’s simple, comforting, and perfect as a snack or light dessert.

🇲🇭 Marshall Islands$

Sishwala

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.

🇸🇿 Swaziland$

Jaan̄kun

Jaan̄kun is a Pacific Island-style banana-leaf-wrapped reef fish gently steamed with aromatic coconut milk, ginger, garlic, chili, and pandan, served alongside taro and breadfruit flour dumplings. Bright lime lifts the rich, savory coconut sauce for a balanced, comforting main.

🇲🇭 Marshall Islands$$

Chkmeruli

Chkmeruli is a classic Georgian dish of crisp-seared chicken simmered in a rich, garlicky milk-and-cream sauce, finished with butter and fresh herbs for deep, comforting flavor.

🇬🇪 Georgia$$

Rice Bread

Soft, tender gluten-free rice bread made with rice flour, xanthan gum, and a blend of milk, eggs, butter, and olive oil for richness, with a light tang from apple cider vinegar and a sesame-studded crust.

🇱🇷 Liberia$$

Tiguadege Na

Tiguadege Na (Malian peanut stew) is a rich, savory West African stew of meat simmered with tomatoes, aromatics, and vegetables in a silky peanut-butter sauce. Traditionally served with rice or tô (a millet/sorghum porridge), it’s comforting, hearty, and warmly spiced with chili and bay leaf.

🇲🇱 Mali$$

Humintas

Humintas are Bolivian fresh-corn tamales lightly sweetened and scented with anise and cinnamon, folded in corn husks or banana leaves and steamed or baked until tender. Speckled with fresh cheese and sometimes raisins, they’re a cozy, street-food classic with a sweet-savory profile.

🇧🇴 Bolivia$$

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