Top Dishes
Iconic plates and crowd favourites from around the globe — read the in-depth articles below or browse the dish gallery.
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Top dish gallery
The dishes every kitchen should know.
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.
Egusi Soup
Rich, nutty soup of ground melon seeds simmered with palm oil, leafy greens and assorted meats — eaten with pounded yam or fufu.
Pounded Yam & Efo Riro
Silky pounded yam paired with efo riro — a vibrant Yoruba spinach stew built on palm oil, peppers and assorted proteins.
Moi Moi
Steamed bean pudding of blended peeled black-eyed peas, peppers and palm oil — pillowy, savoury and party-table essential.
Puff Puff
Golden, airy yeast-risen dough balls — Nigeria's beloved street snack, lightly sweet and crisp on the outside.
Akara Bean Fritters
Crispy deep-fried fritters of whipped peeled beans, onion and pepper — classic with pap or fresh bread.
Ghanaian Jollof Rice
Ghana's beloved jollof — long-grain rice cooked in a rich tomato base perfumed with bay, ginger and shito heat.
Waakye
Iconic Ghanaian rice and beans tinted deep red by sorghum leaves — served with shito, gari, spaghetti and stew.
Kelewele
Spicy fried ripe plantains marinated with ginger, chili and warm spices — sweet, smoky and addictive.
Nkatenkwan (Groundnut Soup)
Velvety peanut soup with chicken, ginger and chili — Ghana's hearty Sunday classic served with fufu or rice balls.
Banku with Grilled Tilapia
Fermented corn and cassava dough paired with whole grilled tilapia and fiery pepper sauce — a coastal Ghanaian favourite.
Red Red (Bean Stew & Fried Plantain)
Black-eyed pea stew enriched with palm oil and served with sweet fried plantains — a beloved Ghanaian comfort plate.
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.