Recipes | I've Been Cooking

Sorpa

Sorpa is a traditional Central Asian mutton soup with a rich, aromatic broth, tender meat, root vegetables, and noodles. Finished with fresh dill, parsley, and green onions, it’s hearty, comforting, and deeply flavorful.

🇰🇿 Kazakhstan$$

Anguillian Coconut-Coated Crayfish

Crisp, aromatic crayfish coated in a golden coconut crust with lime, garlic, ginger, and a touch of Scotch bonnet heat—an Anguillian-inspired bite that’s zesty, spicy, and satisfying.

🇦🇮 Anguilla$$$

Haa Hoentay

Bhutanese buckwheat dumplings filled with spinach and farmer’s cheese, brightened with ginger, garlic, and scallions, then finished with a tomato–chili–sesame dipping sauce. Comforting, savory, and gently spicy.

🇧🇹 Bhutan$$

Sancocho Panameño

Sancocho Panameño is a hearty Panamanian chicken stew simmered with yam (ñame), yuca, corn, and green plantain, perfumed with culantro, onion, garlic, and oregano. Traditionally served with white rice, a squeeze of lime, and aji chombo for heat, it’s comforting, rustic, and deeply aromatic.

🇵🇦 Panama$$

Jerk Chicken

Authentic Jamaican-style jerk chicken marinated with Scotch bonnet, allspice, fresh herbs, and aromatics, then grilled or roasted until smoky, spicy, and juicy.

🇯🇲 Jamaica$$

Poulet Nyembwe au Gingembre

A fragrant Gabonese chicken stew enriched with palm nut paste and fresh ginger, simmered with tomatoes, aromatics, and Scotch bonnet for a deep, warming flavor.

🇬🇦 Gabon$$

Caspian Zander Fritters

Crispy, herb-studded Caspian zander fritters seasoned with lemon, coriander, and smoked paprika, fried in sunflower oil and served with a tangy yogurt–mayo–caper sauce. Fresh dill, cilantro, and scallions brighten the delicate fish, while lavash and lemon wedges round out the plate.

🇰🇿 Kazakhstan$$

Pimentade de Poisson

A vibrant West/Central African-style spicy tomato-pepper fish stew simmered with aromatics, palm oil, and herbs, served with fluffy rice and sweet fried plantains.

🇬🇫 French Guiana$$

Kansiye

Kansiye is a rich West African beef and peanut stew simmered with tomatoes, aromatics, and warm spices, finished with a bright splash of lemon and fresh parsley. It’s hearty, comforting, and typically served over fluffy rice.

🇬🇳 Guinea$$

Bougna au Basilic Kanak

A traditional Kanak feast from New Caledonia: chicken and mixed root vegetables bathed in coconut milk, basil, and aromatics, wrapped in banana leaves and gently baked/steamed for deep, fragrant flavors.

🇳🇨 New Caledonia$$

I've been...

Sorpa

Anguillian Coconut-Coated Crayfish

Haa Hoentay

Sancocho Panameño

Jerk Chicken

Poulet Nyembwe au Gingembre

Caspian Zander Fritters

Pimentade de Poisson

Kansiye

Bougna au Basilic Kanak

I've been...

Sorpa

Anguillian Coconut-Coated Crayfish

Haa Hoentay

Sancocho Panameño

Jerk Chicken

Poulet Nyembwe au Gingembre

Caspian Zander Fritters

Pimentade de Poisson

Kansiye

Bougna au Basilic Kanak