Vegan Sri Lankan Pol Sambol
A fresh coconut condiment with chilli, red onion and lime, pounded until well combined. Makes 4 servings and takes about 10 minutes to prepare.
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Sauces, spreads and preserves
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Moroccan Zaalouk with Eggplant and Tomato
A Moroccan cooked salad of eggplant, tomato, and spices, with a rustic texture and a touch of lemon. Serve it hot, warm, or cold.
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Sos Pwa (Haitian Black Bean Sauce)
A creamy Haitian sauce made with dried black beans, coconut milk, herbs, and chile. Serves 4; times are estimates.
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Malian Fakoye (Leaf Sauce)
A Malian sauce made with fakouhoye leaves, lamb, dried fish and shea butter. Makes about 4 servings; hands-on preparation time and servings are estimates.
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Salt Cod Brandade, Faroese Style
A smooth mash of salted cod and potatoes, enriched with milk and butter and finished with lemon. Makes 2 servings; preparation and cooking times are estimates, and soaking takes 48 hours.
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Hummus
A smooth chickpea spread with tahini, lemon, oil, and cumin. The two servings and preparation time are practical estimates.
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Maltese Bigilla
A thick dip of dried broad beans with garlic, olive oil, parsley, and chilli. Serve it cold or slightly warm with bread or crackers.
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Zimbabwean Chakalaka
A Zimbabwean relish of tomatoes, peppers, onion, and chili, cooked with curry and served hot or cold.
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Iranian Mirza Ghasemi
An Iranian starter of roasted, smoky eggplant with tomato, garlic, turmeric, and egg, cooked until creamy.
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Lebanese Hummus
Lebanese chickpea spread with tahini, lemon, and garlic, finished with olive oil and parsley.
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