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 bright, zesty East African salad of tomatoes, red onion, chili, cilantro, and lime, elevated with crisp cucumber and creamy avocado. Fresh, crunchy, and perfect as a side or light bite.
A Provençal-style medley of eggplant, zucchini, peppers, tomatoes, and aromatics gently stewed in olive oil and white wine, finished with capers, olives, lemon, and fresh herbs. Bright, savory, and versatile as a main or hearty side.
A Brazilian-style cashew apple compote gently simmered with cinnamon, clove, lime, and a touch of sugar for a fragrant, spoonable dessert or topping.
Roshi is a soft, unleavened Maldivian flatbread made from flour, water, salt, and a touch of oil—perfect for scooping up curries or enjoying with simple sides.
A refreshing Belizean-inspired sorbet that blends rich cacao with cool mint, bright lime, and a hint of vanilla. Dairy-free and deeply chocolatey, it’s a vibrant, palate-cleansing treat.
Cherchem is a hearty North African wheat-berry and legume stew featuring chickpeas and fava beans simmered with warm spices, tomato, and harissa, then brightened with lemon and parsley.
Ful bi Limun is a bright, garlicky fava bean dip/salad finished with lemon, olive oil, cumin, and herbs. It’s a classic Middle Eastern mezze that’s hearty, zesty, and perfect with warm pita. Optional tahini adds creaminess and sesame depth.
Mulah Aradaib is a Sudanese tamarind-based stew that’s tangy, savory, and lightly spicy. Thickened with okra powder and enriched with peanut butter, it’s typically served with kisra or asida and makes a comforting, robust main dish.
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