Recipes | I've Been Cooking

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$$$

Anguillian Breadfruit and Saltfish

A hearty Caribbean classic from Anguilla featuring creamy coconut-simmered breadfruit and savory flaked saltfish with aromatics, herbs, and a gentle Scotch bonnet heat. Comforting, fragrant, and deeply satisfying.

🇦🇮 Anguilla$$

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$$

Dibi

Senegalese Dibi: smoky grilled lamb marinated with mustard, garlic, ginger, lemon, vinegar, and warm spices, finished with soft onions and served with baguette and fries.

🇸🇳 Senegal$$$

Sarymsaq Manty

Sarymsaq Manty are Central Asian steamed dumplings filled with garlicky lamb and onions, wrapped in tender handmade dough and finished with a gloss of butter.

🇰🇿 Kazakhstan$$

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$$

Pepián

Pepián is a rich, toasty Guatemalan chicken stew with a deep chile–tomato–tomatillo sauce thickened by sesame, pumpkin seeds, and tortillas, served with tender vegetables and rice. Smoky ancho and pasilla chiles balance warm spices for a hearty, comforting main course.

🇬🇹 Guatemala$$

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$$$

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$$

Souse

Chicken Souse is a bright, briny Caribbean comfort dish of tender chicken in a citrusy, peppery broth with cucumber, potato, onions, and herbs—refreshing, lightly spicy, and deeply aromatic.

🇧🇧 Barbados$

I've been...

Pinotage-Glazed Ostrich

Anguillian Breadfruit and Saltfish

Mukeke au Beurre

Dibi

Sarymsaq Manty

Inihaw na Liempo

Pepián

Resi

Poisson Maboké au Citron Vert

Souse

I've been...

Pinotage-Glazed Ostrich

Anguillian Breadfruit and Saltfish

Mukeke au Beurre

Dibi

Sarymsaq Manty

Inihaw na Liempo

Pepián

Resi

Poisson Maboké au Citron Vert

Souse