Recipes | I've Been Cooking

Kala

Kala (Kala Chana Masala) is a hearty North Indian black chickpea curry simmered with onions, tomatoes, ginger-garlic, and warming whole spices. Brightened with amchur and lemon, it’s a wholesome, protein- and fiber-rich meal finished with fresh cilantro.

🇱🇷 Liberia$

Vanuatu Rum Banana Laplap

A lush, island-style pudding of grated cassava and ripe bananas enriched with coconut cream, kissed with dark rum, vanilla, lime, and nutmeg, and steamed or baked in fragrant banana leaves. Naturally gluten-free and vegan, this Vanuatu classic is tropical, aromatic, and deeply comforting.

🇻🇺 Vanuatu$$

Keke Maniota

Keke Maniota is a Samoan cassava cake enriched with coconut milk, butter, and eggs, then baked on banana leaf for a gentle, aromatic finish. Chewy and custardy inside with a toasty coconut top, it’s a beloved island-style dessert or snack.

🇨🇰 Cook Islands$

Corvina al Cilantro

Pan-seared corvina in a bright cilantro–lime and jalapeño garlic sauce, finished with a touch of butter and white wine. Fresh, zesty, and herb-forward with gentle heat—perfect for a quick seafood main.

🇪🇨 Ecuador$$

Zefir

Zefir is a light, Russian-style marshmallow made from apple purée, whipped egg whites, and agar agar, delicately flavored with vanilla and lemon. It sets into tender, glossy swirls with a melt-in-the-mouth texture.

🇷🇺 Russia$

Gaz Bites

Chewy Persian pistachio nougat scented with rosewater and honey, cut into bite‑sized squares.

🇮🇷 Iran$$$

Muscat Swirl Halwa

A fragrant, glossy Omani-style Muscat Swirl Halwa perfumed with saffron, cardamom, and rose water. Slowly cooked with sugar, ghee, and cornstarch, then studded with toasted cashews, almonds, and pistachios for a luxurious, chewy bite.

🇴🇲 Oman$$$

Ikan Asin Cocos

Ikan Asin Cocos is a bold Indonesian-style salted fish simmered in fragrant coconut milk with chilies, aromatics, and a touch of palm sugar, served with steamed rice and fresh cucumber. Creamy, spicy, and deeply savory with bright citrus notes from lime and kaffir leaves.

🇨🇨 Cocos (Keeling) Islands$$

Saltah

Saltah is a traditional Yemeni bubbling stew topped with foamy whipped fenugreek (hulba). This version features tender lamb simmered with tomatoes, potato, okra, aromatics, and warm spices, finished with cilantro, green chili, and lemon.

🇾🇪 Yemen$$

Pargo de La Libertad

A coastal-style red snapper from La Libertad: pargo marinated in lime, garlic, achiote, cumin, and oregano, then cooked with onions, tomatoes, and bell peppers. Served with rice, boiled yuca, and fried plantain, finished with fresh cilantro.

🇸🇻 El Salvador$$

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