Still hungry? Check out more recipes below!
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.
Fekei is a simple pan-fried flatbread made from flour, water, salt, and oil—crisp at the edges and tender inside, perfect with dips, soups, or as a quick wrap base.
A refreshing, dairy-free sorbet highlighting fragrant Nara melon, brightened with lemon and a hint of mint—light, icy, and perfect for warm days.
Tapalapa is a traditional West African mixed-grain bread from The Gambia and Senegal, known for its hearty, slightly nutty flavor and crusty exterior. Made with millet, sorghum, rice, corn, and wheat flours, it’s perfect for breakfast sandwiches or dipping into stews.
A hearty, coconut-scented Jamaican Ital vegetable stew loaded with root vegetables, okra, callaloo, and red kidney beans simmered with thyme, pimento, and Scotch bonnet for warming island flavor. 100% plant-based, nourishing, and deeply comforting.
Cuban-style yuca hervida with garlicky citrus mojo: tender boiled cassava finished with olive oil, lime, garlic, onion, and herbs.
A bright, crunchy Réunion-style chayote (chouchoute) salad with carrot, onion, herbs, a zesty lime-vinegar–mustard dressing, a hint of chili heat, and nutty sesame seeds.
Lolo Cassava is a Fijian-inspired dish of tender cassava simmered in rich coconut milk and cream with aromatics, wrapped in banana leaf for a fragrant finish. Creamy, comforting, and naturally gluten-free and vegan.
Crispy island‑style breadfruit chips fried in fragrant coconut oil, dusted with sea salt, chili, and black pepper, then brightened with a squeeze of fresh lime.
A bright, zesty Malagasy tomato salad (Lasary Voatabia) of tomatoes, onion, scallions, garlic, chili, cilantro, lime, and vinegar with a touch of oil—served as a relish, side, or topping.
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