Recipes | I've Been Cooking

Resi

Resi is a Kashmiri-style lamb in a silky yogurt gravy scented with fennel, cardamom, cinnamon, and warming spices. Rich yet balanced, it’s finished with ghee and fresh cilantro for a fragrant, comforting main course.

🇨🇾 Cyprus$$$

Dulce de Ajonjolí

Dulce de Ajonjolí is a traditional sesame candy cooked with piloncillo and sugar in creamy coconut milk, perfumed with cinnamon, vanilla, and lemon zest. It sets into chewy, aromatic bites with a gentle nutty crunch and buttery finish.

🇩🇴 Dominican Republic$

Poisson Maboké au Citron Vert

A Central African classic of fish marinated with lime, garlic, ginger, chili, and herbs, then wrapped in banana leaves and gently steamed or grilled. The result is tender, aromatic, and citrus-bright Poisson Maboké au Citron Vert.

🇨🇫 Central African Republic$$

Polvoron de Clavo

A crumbly Spanish shortbread cookie scented with clove and cinnamon, enriched with lard and toasted almonds, and brightened by orange zest.

🇵🇭 Philippines$$

Porc Roussi de Martinique

A rich, aromatic Caribbean pork stew from Martinique. Pork shoulder is caramelized (roussi) with brown sugar, perfumed with lime, herbs, warm spices, and Scotch bonnet, then gently simmered with a splash of white rum until tender.

🇲🇶 Martinique$$

Salată de vinete

A classic Romanian eggplant spread made from roasted eggplants blended with onion, sunflower oil, a touch of mayonnaise and lemon, served with tomatoes, roasted red pepper, and parsley on bread. Creamy, smoky, and fresh.

🇷🇴 Romania$

Kokoda

Kokoda is Fiji’s coconut-and-lime cured fish salad featuring mahi-mahi tossed with silky coconut cream, crisp vegetables, and fresh herbs for a bright, creamy, and gently spicy bite.

🇫🇯 Fiji$$

Capitaine fumé

Capitaine fumé is a smoked Nile perch seasoned with garlic, ginger, chili, paprika, thyme, and lemon for a fragrant, gently spicy fish with a delicate smoky finish.

🇨🇫 Central African Republic$$

Christmas Island Spice-Crusted Wahoo

Spice-crusted wahoo seared until golden and finished with a silky coconut-lime soy pan sauce, brightened by ginger, garlic, and cilantro. A vibrant island-style main with warmth from coriander, cumin, turmeric, and smoked paprika.

🇨🇽 Christmas Island$$$

Kanda Nsusu

Kanda Nsusu is a rich and flavorful West African stew combining the unique texture of cow skin with a savory peanut sauce, accented with aromatic spices, making it a comforting and hearty dish.

🇨🇫 Central African Republic$$

I've been...

Resi

Dulce de Ajonjolí

Poisson Maboké au Citron Vert

Polvoron de Clavo

Porc Roussi de Martinique

Salată de vinete

Kokoda

Capitaine fumé

Christmas Island Spice-Crusted Wahoo

Kanda Nsusu

I've been...

Resi

Dulce de Ajonjolí

Poisson Maboké au Citron Vert

Polvoron de Clavo

Porc Roussi de Martinique

Salată de vinete

Kokoda

Capitaine fumé

Christmas Island Spice-Crusted Wahoo

Kanda Nsusu