Senegalese Yassa Chicken
Chicken marinated with lemon, mustard, and onion, simmered until tender and served with white rice.
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Stews and braises
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Dry beef rendang
Indonesian beef rendang slowly cooked with coconut milk, spices, and aromatic herbs until the liquid reduces and the meat is tender and dark.
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Iranian Chicken and Walnut Fesenjan
An Iranian chicken stew with ground walnuts and pomegranate molasses, finished with a thick sweet-and-sour sauce for four.
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Lamb rogan josh with yogurt and spices
A Kashmiri lamb stew with ghee, yogurt, garlic, ginger, and aromatic spices. This version follows the variation that includes onion and garlic; serve when the meat is tender and the sauce is cohesive.
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Lamb rogan josh with tomato and yogurt
A spiced lamb stew with tomato and yogurt, based on one of the documented rogan josh variations. Serves 4.
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Cuban ropa vieja
Beef flank cooked until tender, shredded, and simmered with peppers, onion, tomato, and spices.
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Greek Gigantes Plaki
Giant beans in a tomato, garlic, and olive oil sauce, baked until the sauce thickens.
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Chingri malai curry
Prawns in a creamy Bengali coconut milk sauce with onion, ginger, and spices. Makes 4 servings.
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Iranian Ghormeh Sabzi
An Iranian stew of lamb, red kidney beans and plenty of fresh herbs, with dried lime and a citrus note. Serves 4.
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Bolivian Sajta de Pollo with Tunta and Peanuts
Bolivian chicken stew in a yellow chili sauce, served with potatoes, tunta with peanuts, and a fresh onion-and-tomato sarsa.
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Guatemalan Chicken Pepián
A Guatemalan chicken stew with vegetables and a thick recado sauce made with toasted chiles, tomatoes, seeds, and spices. Makes 4 servings.
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Fijian Fish Suruwa
Fijian curry of firm white fish with tomato, coconut milk, and spices; one version of suruwa from the Indo-Fijian tradition.
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Egyptian ful medames
Cooked fava beans with garlic, cumin, and lemon, finished with olive oil. This quick version uses canned cooked beans and keeps the dish’s rustic texture.
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Sri Lankan fish ambul thiyal
Firm fish coated in a sour goraka and black pepper paste, slowly cooked until dark and almost dry.
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Pakistani chicken karahi
Golden chicken simmered with tomatoes, ginger and spices in a Pakistani version without onion.
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Vietnamese Caramelized Fish (Cá kho)
Fish gently braised in caramel, coconut water, and fish sauce until tender and coated in a glossy glaze.
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Shorshe ilish: hilsa in mustard sauce
Hilsa gently cooked in a Bangladeshi sauce of mustard seeds, turmeric, green chilies, and mustard oil.
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Castelnaudary Cassoulet
A French stew of white beans, duck confit and pork, slowly cooked and finished in the oven.
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Oven-braised rabbit with aromatic herbs
Rabbit pieces with potatoes, onion and tomato, baked with wine, water and aromatic herbs and served with their cooking juices.
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Pea and Spinach Stew
A stew of peas and spinach with potato, spring onion, and vegetable broth.
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