Ambuyat with shrimp and fermented durian cacah sauce
A Bruneian dish of sago starch cooked until stretchy and sticky, served with a spicy, sour shrimp and fermented durian sauce.
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Quick recipes in 30 minutes
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Griddled Halloumi with Watermelon and Mint
Golden griddled halloumi served with watermelon, fresh mint, olive oil and lemon. Serves 4; ready in 20 minutes.
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Malawian Nsima
Thick maize-flour porridge served hot as a base alongside vegetables, legumes, meat, or fish.
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Israeli Shakshuka
Eggs cooked in a thick tomato sauce with onion, bell pepper, and chili, finished with za’atar.
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Gabonese Nyembwe Chicken
Smoked, boneless chicken cooked in a sauce of palm nut butter, onion, garlic, and red palm oil. Serves 6.
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Chicken Curry with Potatoes
A Malay-style chicken and potato curry made with Nyonya curry paste and coconut milk. Serves 6; allow 10 minutes for preparation and about 20 minutes for cooking.
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Uruguayan chivito
A Uruguayan sandwich of grilled beef with bacon, cheese, hard-boiled egg, vegetables, and mayonnaise.
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Jordanian Galayet Bandora
A Jordanian tomato skillet cooked with olive oil, garlic, and green chili until thick but still juicy.
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Nkate nkwan: Ghanaian peanut soup
A Ghanaian peanut soup with tomatoes, onion and chile, inspired by nkate nkwan. Serves 6.
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Tunisian Assida Zgougou
A Tunisian dessert of Aleppo pine seed cream, thickened with flour and topped with milk custard and nuts.
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Indonesian nasi goreng with fried egg
Cold rice stir-fried with shallot, garlic, chili, terasi, kecap manis and soy sauce; served with a fried egg.
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South African Grilled Boerewors
Fresh boerewors grilled until browned all over and served in four portions.
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American Pancakes
Thick, fluffy American-style pancakes made with flour, milk, and egg, cooked in a skillet until golden.
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Chicken pad kra pao
Thai stir-fried minced chicken with garlic, chili and holy basil, served with jasmine rice and a fried egg.
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Georgian Gozinaki with Walnuts and Honey
A crisp Georgian sweet of toasted walnuts and honey, cut into diamond shapes. This version uses 360 g walnuts, 270 g honey, and a little sugar.
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Egyptian Molokhia Soup with Garlic and Coriander
Molokhia leaves cooked in chicken broth and finished with garlic and coriander browned in oil. Makes 4 servings.
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Ghanaian Banku with Oven-Baked Tilapia
Slightly tangy corn-and-cassava dough served with whole oven-baked tilapia, herbs, and fresh sliced vegetables.
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Australian Grilled Barramundi with Lemon Myrtle
Barramundi fillets seasoned with lemon myrtle, garlic, lemon, olive oil, salt and pepper, then grilled.
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New Zealand Fish and Seafood Chowder
A creamy soup for 4, with fish, prawns, smoked fish, and a base thickened with flour, milk, stock, and cream.
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Indonesian Klepon
Indonesian glutinous-rice sweets filled with palm sugar and coated in grated coconut. This recipe makes approximately 12–14 pieces.
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