Still hungry? Check out more recipes below!
Sai Bondibaiy is a Maldivian sweet sticky rice cooked gently in coconut milk with cardamom and pandan, enriched with ghee, raisins, and cashews, and finished with a touch of rose water.
A light, silky custard-style ice cream made with camel milk and vanilla for a clean, subtly sweet finish.
A traditional Maldivian leaf-wrapped sweet made with rice flour, grated coconut, and huni hakuru (coconut treacle), scented with cardamom and pandan, then steamed or griddled in banana leaves.
Humita en olla is a creamy Argentine corn and pumpkin stew simmered with onions, peppers, milk, and queso fresco, finished with basil and warm spices. Comforting, slightly sweet and savory, it’s a hearty South American classic.
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.
Mkate wa Sinia Mahorais is a fragrant, cardamom-scented, yeast-leavened coconut rice cake from the Comoros/Mayotte and Swahili coast. Lightly sweet, tender, and enriched with ghee and sesame, it’s perfect with tea or as a festive dessert.
Mont Lone Yay Baw is a classic Myanmar Thingyan (Water Festival) dessert of tender glutinous rice balls with a jaggery center, boiled until they float, then coated in fresh coconut and sesame. Often scented with pandan and finished with a splash of creamy coconut milk, it’s chewy, fragrant, and gently sweet.
A hearty Colombian chicken and root-vegetable stew simmered with corn, yuca, potatoes, and plantain, perfumed with onions, tomatoes, garlic, and herbs. Traditionally served with white rice, avocado, and a squeeze of lime for a bright, comforting meal.
Machboos Laham is a fragrant Gulf-style spiced lamb and rice pilaf. Tender lamb simmers with tomatoes, onions, baharat, and dried black limes, then is folded with saffron-kissed basmati and a whisper of rose water for a deeply aromatic, celebratory main.
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.
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