Recipes | I've Been Cooking

Poulet Nyembwe au Gingembre

A fragrant Gabonese chicken stew enriched with palm nut paste and fresh ginger, simmered with tomatoes, aromatics, and Scotch bonnet for a deep, warming flavor.

🇬🇦 Gabon$$

Kansiye

Kansiye is a rich West African beef and peanut stew simmered with tomatoes, aromatics, and warm spices, finished with a bright splash of lemon and fresh parsley. It’s hearty, comforting, and typically served over fluffy rice.

🇬🇳 Guinea$$

Bougna au Basilic Kanak

A traditional Kanak feast from New Caledonia: chicken and mixed root vegetables bathed in coconut milk, basil, and aromatics, wrapped in banana leaves and gently baked/steamed for deep, fragrant flavors.

🇳🇨 New Caledonia$$

Saksak

Saksak is a traditional Papua New Guinean treat: soft sago-and-ripe-banana dumplings wrapped in banana leaves, steamed, and finished with lightly sweetened coconut milk.

🇵🇬 Papua New Guinea$

Keke 'Isite

Keke 'Isite are pillowy Tongan yeast doughnuts, lightly sweet and scented with vanilla and nutmeg, fried until golden and dusted with powdered sugar. Perfect with tea or coffee.

🇹🇴 Tonga$

Nauruan Coconut Shortbread

Buttery, tender shortbread infused with desiccated coconut and a hint of vanilla—crisp at the edges, melt-in-the-mouth at the center. A simple island-inspired treat perfect for tea or coffee.

🇳🇷 Nauru$$

Attaya Kanyah

A West African pairing of strong, sweet mint green tea (attaya) served with kanyah, a crumbly peanut-and-gari/rice-flour sweet. A sociable, energizing snack ideal for tea-time gatherings.

🇬🇳 Guinea$

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$

Chè ba màu

Chè ba màu is a classic Vietnamese three-color dessert of sweet mung beans, red beans, pandan jelly, and rich coconut sauce over crushed ice—refreshing, creamy, and delightfully layered.

🇻🇳 Vietnam$$

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$$

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