Still hungry? Check out more recipes below!
A West African–style beef jerky from the Fouta Djallon region: thin-sliced beef marinated with grains of selim, ginger, garlic, lime, vinegar, and warm spices, with a subtle peanut note. Smoky, spicy, tangy, and deeply savory.
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Agashe is a Sudanese/Chadian-style grilled meat skewer coated in a spiced peanut rub, then flame-grilled and served with bread, lemon, and onions. It’s smoky, spicy, and nutty with a bright citrus finish.
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Machboos Dajaj is a fragrant Gulf Arab chicken-and-rice dish simmered with tomatoes, black lime, and warm spices like baharat, cardamom, and cinnamon, then finished with saffron and ghee. It’s a comforting, celebratory one-pot meal with bright, tangy, and smoky notes.
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