Still hungry? Check out more recipes below!
Portuguese-style grilled Frango Piri-Piri: juicy chicken marinated with piri-piri chiles, garlic, lemon, olive oil, smoked paprika, oregano, and a splash of red wine vinegar for bright heat and smoky depth.
Seared tuna in a fragrant coconut–lime sauce, finished with crushed ngali nuts for buttery crunch and fresh herbs for brightness. A vibrant, island-inspired main that’s quick enough for weeknights yet special enough for guests.
A rich, savory West African palm butter soup brimming with beef, chicken, smoked fish, and shrimp, simmered with aromatics, peppers, and greens. Traditionally served over rice, it’s hearty, spicy, and deeply flavorful.
Zaw is a simple, spicy-garlic mozzarella pizza: crisp olive-oil-brushed dough topped with tomato sauce, melty mozzarella, garlic, oregano, basil, and a hint of chili flakes.
Genfo is a traditional Ethiopian barley porridge formed into a thick mound with a well in the center, filled with niter kibbeh and berbere for a savory kick—or drizzled with honey for a sweet version. Hearty, comforting, and simple, it’s most often enjoyed warm for breakfast.
Akpeteshie Kelewele is a Ghanaian street-food classic: ripe plantains marinated with ginger, garlic, cayenne, warm spices, lime, and a splash of akpeteshie, then fried until caramelized and crisp at the edges. Finished with roasted peanuts for crunch and aroma.
Sikam Paa is a Bhutanese–Sikkimese style smoked pork belly stew, simmered with ginger, garlic, dried red chilies, and tingling Sichuan peppercorns. Rich, smoky, and boldly spiced, it highlights the numbing heat that pairs perfectly with fatty pork.
Kankankan Brochettes are West African-style grilled beef skewers rubbed with a spicy peanut and chili blend, threaded with red onion and bell pepper, and brightened with lime. Smoky, nutty, and fiery, they’re perfect for the grill.
Ara Shakam Paa is a Bhutanese spicy dried-beef and radish stew, flamed or deglazed with ara (rice spirit) and simmered with chilies, onion, garlic, and ginger. Rich, smoky, and warming, it’s traditionally served over steamed rice.
Tiyula Itum is a rich, peppery Tausug black beef soup from Mindanao, deeply savory and aromatic from burnt coconut, lemongrass, and warm spices, finished bright with calamansi. It’s hearty, gently spicy, and comforting with tender beef shank in inky broth.
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