Still hungry? Check out more recipes below!
Poulet Ouaga is a spicy, herb-forward West African chicken dish from Burkina Faso, marinated with Dijon, garlic, ginger, and aromatics, then seared in peanut oil and served with rice and fried plantains.
Crispy, herb-studded Caspian zander fritters seasoned with lemon, coriander, and smoked paprika, fried in sunflower oil and served with a tangy yogurt–mayo–caper sauce. Fresh dill, cilantro, and scallions brighten the delicate fish, while lavash and lemon wedges round out the plate.
Portuguese-style grilled Frango Piri-Piri: juicy chicken marinated with piri-piri chiles, garlic, lemon, olive oil, smoked paprika, oregano, and a splash of red wine vinegar for bright heat and smoky depth.
Seared tuna steaks glazed with a silky Tahitian vanilla–coconut sauce brightened by lime, ginger, and soy, served over fragrant jasmine rice.
A Nordic-inspired, saffron‑kissed fish stew featuring seasonal skrei gently simmered with potatoes, leek, fennel notes, and a touch of cream. Bright capers, lemon, and fresh herbs finish it for a cozy yet elegant bowl, perfect with crusty bread.
Mukeke au Beurre is a classic Lake Tanganyika fish preparation: lightly floured mukeke fillets pan-seared and finished with a bright butter, lemon, garlic, and parsley sauce. Crisp edges, tender flesh, and a silky citrus butter make it an elegant yet simple main.
Poutine Chasseur is a delightful twist on the classic Canadian dish, featuring crispy fries topped with cheese curds and a rich, flavorful wild sauce made with mushrooms, shallots, white wine, cognac, tomatoes, and tarragon.
Pacific Penne is a delightful seafood pasta featuring shrimp sautéed with mushrooms, spinach, and a creamy white wine sauce that brings vibrant, zesty flavors with a hint of lemon zest.
Kawabashira is a savory Japanese dish highlighting succulent scallops marinated in a flavorful blend of soy sauce, mirin, and sake, topped with scallions and sesame oil, served alongside fluffy white rice.
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