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29 recipes found
Smoky Jollof Rice
The pride of West Africa — long-grain rice slow-cooked in a deeply spiced tomato-pepper base until each grain glows red.
Suya Beef Skewers
Thinly sliced beef coated in spicy peanut yaji and grilled over open flame — Nigeria's iconic street food.
Doro Wat
Ethiopia's national dish — chicken slow-braised in caramelized onions, berbere and spiced butter, served over injera.
Preserved Lemon Chicken Tagine
Slow-cooked chicken with olives, preserved lemon and ras el hanout — fragrant, bright and deeply savory.
Chicken Katsu Curry
Crispy panko-crusted chicken cutlets over fluffy rice with a glossy, gently sweet Japanese curry sauce.
Butter Chicken
Tandoor-charred chicken in a velvety tomato, butter and cream sauce balanced with fenugreek leaves.
Pad Thai
Stir-fried rice noodles with shrimp, tamarind, palm sugar and crushed peanuts — sweet, salty, sour.
Spaghetti alla Carbonara
Roman classic — guanciale, egg yolks, pecorino and black pepper. No cream, no shortcuts.
Paella Valenciana
The original Valencian paella — chicken, rabbit, green beans and saffron rice with a coveted crispy socarrat.
Provençal Ratatouille
Sun-soaked Provençal vegetable stew of eggplant, courgette, peppers and tomato finished with herbs.
Tacos al Pastor
Marinated pork in achiote and dried chilies, traditionally spit-roasted with pineapple. Served on warm corn tortillas.
Classic Ceviche
Sea bass cured in fresh lime juice with ají, red onion and cilantro — Peru's national dish.
Silky Hummus
Velvety chickpea purée with tahini, lemon and garlic — finished with olive oil and warm spices.
Low-and-Slow BBQ Ribs
Pork ribs rubbed with brown sugar and paprika, smoked low until they bend and pull from the bone.
Crusty Sourdough Loaf
An open-crumb country loaf built on a lively starter, long fermentation and a hot Dutch oven.
Brown Butter Chocolate Chip Cookies
Crisp edges, fudgy centers, dark chocolate puddles and toasted brown butter depth.
Koshari
Egypt's beloved street dish — layers of rice, lentils, macaroni, chickpeas and spiced tomato sauce, crowned with crispy onions.
Beef Rendang
Slow-simmered Sumatran beef in coconut milk and a deep spice paste until dry, dark and intensely fragrant.
Fish & Chips
Beer-battered cod with thick-cut chips — crisp shatter, flaky flesh, malt vinegar mandatory.
Grilled Steak with Chimichurri
Charred ribeye over open coals served with bright, garlicky herb chimichurri.
Jerk Chicken
Scotch bonnet, allspice and thyme marinade slow-grilled over pimento wood for smoky island heat.
Chicken Kabsa
Fragrant Saudi rice cooked with whole chicken, tomato and warm baharat spices — a feast for sharing.
Lamb Plov
Silk Road one-pot rice with lamb, carrots, garlic and cumin — built in layers in a deep kazan.
Pavlova
Crisp meringue shell, marshmallow centre, whipped cream and fresh summer berries.
Moussaka
Layered eggplant, spiced lamb ragu and creamy béchamel baked until deep golden.
Plasas (Cassava Leaf Stew)
Sierra Leone's beloved national stew — finely pounded cassava leaves slow-cooked with palm oil, smoked fish and meat into a deep, savoury green.
Potato Leaves Stew
Sweet potato greens simmered low with palm oil, smoked fish and beef — earthier and slightly sweeter than its cassava-leaf cousin.
Sierra Leonean Groundnut Soup
A silky, fiery peanut stew thickened with fresh tomato and chili, finished with tender chicken or beef and ladled over rice.
Sierra Leonean Smoky Jollof Rice
Salone-style jollof: parboiled rice cooked in a deeply spiced pepper base until the bottom catches just enough to perfume every grain with smoke.