Still hungry? Check out more recipes below!
A Ghanaian koobi (salted tilapia) tomato-onion stew simmered in palm oil with garlic, ginger, and chilies—savory, aromatic, and boldly spiced.
Alloco is a beloved Ivorian street-food snack of ripe plantains fried until caramelized and served with a zesty tomato-onion-chili relish brightened with lime.
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.
A fiery Roman classic: penne tossed in a garlicky, red pepper–laced tomato sauce, brightened with basil and parsley, and finished with salty Pecorino Romano. Bold, simple, and weeknight-friendly.
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.
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.
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.
Chilaquiles is a traditional Mexican dish made with lightly fried corn tortillas simmered in salsa and topped with shredded chicken, cheese, and fresh garnishes. It's a versatile and hearty meal that brings together bold flavors and comforting textures.
Beninese Akanmi is a traditional savory cassava dish from Benin, cooked with vibrant flavors of palm oil and spices, creating a hearty meal suited for any occasion.
Gogi Jeongol is a flavorful Korean hot pot dish featuring a savory blend of beef, tofu, mushrooms, and vegetables simmered in a spicy broth.
0
0
