Ndizi na nyama
Green bananas stewed with beef in coconut milk. A Chagga dish from the slopes of Kilimanjaro.
Serves 4 peopleView recipe →
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Milanesa a la napolitana
A breaded cutlet under tomato sauce, ham and melted cheese.
Serves 4 peopleView recipe →
Ichlekli
A large closed pie of mutton and onion baked in ashes. The dish of Turkmen herders.
Serves 8 peopleView recipe →
Jareesh
Cracked wheat cooked with meat to a thick porridge, under fried onion.
Serves 6 peopleView recipe →
Machboos
Rice with prawns or chicken on the bizar spice mix with dried lime. The staple of the Gulf.
Serves 5 peopleView recipe →
Murabyan
Kuwaiti rice with prawns in a broth of their own shells, with dill and dried lime.
Serves 5 peopleView recipe →
Harees
Wheat and meat cooked down and beaten into one smooth mass. Ramadan food across the Gulf.
Serves 6 peopleView recipe →
Matapa
Cassava leaves pounded with peanuts and coconut milk, with prawns. Mozambique's national dish.
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Njeguški steak
A pork chop with a pocket stuffed with Njeguši prosciutto and cheese, fried in breadcrumbs.
Serves 4 peopleView recipe →
Jasha maroo
Chopped chicken in a thin broth with ginger, garlic and chilli. Bhutanese everyday cooking.
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Sadza ne nyama
Stiff maize porridge with stewed beef and greens. The daily meal of Zimbabwe.
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Grilled capitaine
Nile perch grilled whole over coals, with a yet onion sauce and fried plantain.
Serves 4 peopleView recipe →
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