Recipes | I've Been Cooking

Palauan Soy-Lime Tuna

Seared fresh tuna marinated in a bright Palauan-style blend of soy sauce, lime, ginger, and garlic, with a touch of brown sugar and red chili heat. Finished with scallions for a savory-citrus seafood main that’s quick and vibrant.

🇵🇼 Palau$$$

Pinotage-Glazed Ostrich

Lean, tender ostrich steaks seared and lacquered with a glossy Pinotage-balsamic glaze infused with garlic, rosemary, and shallot. A refined, South African-inspired main that balances deep wine notes with a touch of caramelized sweetness.

🇿🇦 South Africa$$$

Mukeke au Beurre

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.

🇧🇮 Burundi$$

Inihaw na Liempo

Inihaw na Liempo is a Filipino grilled pork belly marinated in a bright soy–calamansi–vinegar mix, then brushed with banana ketchup for a sweet-savory glaze and a hint of spice.

🇵🇭 Philippines$$

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$

I've been...

Palauan Soy-Lime Tuna

Pinotage-Glazed Ostrich

Mukeke au Beurre

Inihaw na Liempo

Resi

Dulce de Ajonjolí

Poisson Maboké au Citron Vert

Polvoron de Clavo

Porc Roussi de Martinique

Salată de vinete

I've been...

Palauan Soy-Lime Tuna

Pinotage-Glazed Ostrich

Mukeke au Beurre

Inihaw na Liempo

Resi

Dulce de Ajonjolí

Poisson Maboké au Citron Vert

Polvoron de Clavo

Porc Roussi de Martinique

Salată de vinete