Still hungry? Check out more recipes below!
Somali Halwo (halwa) is a glossy, chewy saffron- and cardamom-scented confection made by slowly cooking sugar syrup with cornstarch and ghee, then finishing with rose water and nuts. A festive dessert with a melt-in-the-mouth texture and warm spice aroma.
Calentita is a Gibraltarian baked chickpea flour tart—crisp at the edges and tender within—perfumed with olive oil, garlic, rosemary, onion, and a touch of paprika. Naturally gluten-free and vegan, it’s a simple, satisfying street-food style snack.
Isombe is a hearty Central African (Rwanda/DRC/Burundi) stew of cassava leaves simmered with peanut butter, palm oil, aromatics, chili, and smoked fish, traditionally served with rice, plantains, or ugali. Rich, earthy, and comforting, it’s a staple celebratory dish with deep greens and nutty depth.
Bogobe is a traditional Southern African sorghum porridge, gently simmered until smooth and creamy. Served with milk, a pat of butter, and a touch of sugar or honey, it’s comforting, hearty, and naturally gluten-free.
A comforting Pacific Island dessert of tender babai (swamp taro) gently simmered in fragrant pandan-infused coconut cream and lightly sweetened with brown sugar. Creamy, aromatic, and satisfying.
Nshima is a staple Zambian stiff maize porridge made by simmering maize meal in water and whisking to a smooth, firm dough. Mild in flavor, it’s traditionally served with relishes, stews, or sautéed greens and eaten by hand.
A classic Mozambican coconut confection: chewy, fragrant cocada enriched with egg, butter, vanilla, lemon zest, cinnamon, and studded with crunchy cashews. Sweet, tropical, and lightly spiced, it sets into bite-size bars perfect for sharing.
Traditional Paraguayan clay-oven cheese bread made with manioc starch, enriched with cheese, eggs, butter, and pork fat, lightly scented with anise seeds. Golden-crisp outside, tender and chewy inside.
A refreshing, no-cook West African bowl of soaked garri enriched with evaporated milk, sweetened to taste, and topped with roasted groundnuts, banana slices, coconut flakes, and ice for a creamy-crunchy chill.
Simple, comforting boiled taro seasoned with salt. Tender and mildly sweet, it’s a versatile staple or snack enjoyed on its own or as a base for other flavors.
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