Still hungry? Check out more recipes below!
Kaq'ik is a classic Mayan-Guatemalan turkey soup-stew scented with achiote, guajillo and pasilla chiles, tomatoes and tomatillos, rounded with allspice and herbs, and brightened with lime. Traditionally served with corn tortillas and rice for a hearty, aromatic main course.
Torborgee is a rich, spicy Liberian palm-oil stew built around bitter balls (African eggplant), aromatic onions and garlic, and a hearty mix of beef, smoked fish, and dried shrimp, served over rice. It’s deeply savory with a pleasant bitterness balanced by heat from habanero.
Ikan Bakar is an Indonesian-style grilled fish marinated with a vibrant blend of chilies, aromatics, tamarind, and a touch of palm sugar, then charred in banana leaves for smoky fragrance. Bright lime and shrimp paste deepen the savory, coastal flavors.
A classic Bahamian one-pot of smoky bacon, fluffy long-grain rice, and tender pigeon peas simmered in coconut milk, aromatics, and thyme with a gentle Scotch bonnet heat. Rich, savory, and deeply fragrant—perfect with a squeeze of lime.
Crisp-fried balaou (garfish) marinated in a tangy, aromatic escabèche of white wine vinegar, onions, carrots, herbs, spices, and Scotch bonnet—zesty, make-ahead island fare.
A West African-style braised/grilled Nile perch marinated with lemon, mustard, garlic, ginger, chili, and warm spices, finished with a bright tomato-pepper-onion relish and served alongside grilled plantain.
A rich, island-style beef and vegetable stew from Saint Lucia, simmered with Scotch bonnet heat, coconut milk, and fragrant thyme and allspice. Tender beef chuck, okra, pumpkin, and callaloo create a silky, hearty one-pot meal with tropical depth.
Injo Gogi Bap is a classic Korean street-food style dish featuring seasoned short-grain rice wrapped in silky tofu skin, glazed with a savory-spicy gochujang sauce, and served with crisp cucumber, kimchi, and sesame-scallion garnish.
Tangy-sweet Caribbean treats made by rolling tamarind pulp with sugar, warm spices, a hint of chili, and coconut—chewy, zesty, and addictive.
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.
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