Recipes | I've Been Cooking

Century Egg and Lean Pork Congee

A cozy Cantonese-style rice porridge simmered until silky, enriched with tender lean pork and wedges of savory century egg. Fragrant ginger, scallion, white pepper, light soy sauce, and a touch of sesame oil round it out for a comforting, umami-rich bowl.

🇭🇰 Hong Kong$

Mkate wa Sinia

Mkate wa Sinia is a fragrant Swahili coconut rice cake—lightly sweet, cardamom-scented, and enriched with ghee—traditionally topped with sesame seeds and occasionally perfumed with saffron. Fermented with yeast for a tender, airy crumb, it’s perfect with afternoon tea or as a celebratory dessert.

🇹🇿 Tanzania$$

Mumawwash

Mumawwash is a fragrant Gulf-style one-pot of basmati rice and mung beans cooked with dried shrimp, onions, garlic, tomato paste, and warm spices. Ghee and dried black lime (loomi) add depth and a distinctive, savory-citrus aroma. Comforting, hearty, and naturally gluten-free.

🇰🇼 Kuwait$$

Qifqi

Qifqi are Albanian rice-and-herb fritters bound with egg and pan-fried in olive oil and butter, served hot with a garlicky lemon yogurt and crumbled feta.

🇦🇱 Albania$$

Ara Shakam Paa

Ara Shakam Paa is a Bhutanese spicy dried-beef and radish stew, flamed or deglazed with ara (rice spirit) and simmered with chilies, onion, garlic, and ginger. Rich, smoky, and warming, it’s traditionally served over steamed rice.

🇧🇹 Bhutan$$

Risalamande

Risalamande is a classic Danish Christmas rice pudding folded with whipped cream, vanilla, and chopped almonds, served chilled with warm cherry sauce. Traditionally, a whole almond is hidden in the bowl—whoever finds it wins a prize.

🇩🇰 Denmark$$

Machboos Dajaj

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.

🇶🇦 Qatar$$

Nom Banh Chok

Nom Banh Chok is a classic Cambodian rice noodle dish topped with a fragrant lemongrass–galangal–turmeric fish curry and a heap of fresh herbs and crisp vegetables. Bright, citrusy, and deeply savory from prahok and fish sauce, it’s a harmonious balance of light noodles and aromatic broth. Often served as a vibrant breakfast bowl in Cambodia.

🇰🇭 Cambodia$$

Khao Tom Nam Sa

Khao Tom Nam Sa (Thai clear-broth rice soup) is a comforting, aromatic bowl of jasmine rice simmered in chicken broth with gingered pork, garlic, and shallots, finished with white pepper, scallions, cilantro, fried garlic, and a squeeze of lime.

🇱🇦 Laos$$

Cuscuz de Arroz

Cuscuz de Arroz is a Northeast Brazilian steamed rice cake enriched with coconut, milk, sugar, butter, and cheese. It’s lightly sweet, tender, and perfect warm with a pat of butter or a sprinkle of grated cheese. Comforting and simple for a morning meal or snack.

🇬🇼 Guinea-Bissau$$

I've been...

Century Egg and Lean Pork Congee

Mkate wa Sinia

Mumawwash

Qifqi

Ara Shakam Paa

Risalamande

Machboos Dajaj

Nom Banh Chok

Khao Tom Nam Sa

Cuscuz de Arroz

I've been...

Century Egg and Lean Pork Congee

Mkate wa Sinia

Mumawwash

Qifqi

Ara Shakam Paa

Risalamande

Machboos Dajaj

Nom Banh Chok

Khao Tom Nam Sa

Cuscuz de Arroz