Main dishes↗Poulet DG
Fried chicken with fried plantain and vegetables. The dish called "the director general's chicken".
Serves 5 peopleView recipe →
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Main dishes↗
Main dishes↗Attiéké with fish
Steamed fermented cassava couscous with grilled fish and a sharp onion salad.
Serves 4 peopleView recipe →
Main dishes↗Kedjenou
Chicken cooked in a sealed clay pot without water. An Ivorian dish of slow heat.
Serves 4 peopleView recipe →
Main dishes↗Piri-piri chicken
Chicken spatchcocked and grilled over coals under a sauce of piri-piri, garlic and lemon.
Serves 4 peopleView recipe →
Soups↗Romazava
Meat in broth with brèdes mafana, a bitter green that makes the mouth tingle.
Serves 5 peopleView recipe →
Main dishes↗Ravitoto
Pounded cassava leaves stewed with pork and coconut milk.
Serves 5 peopleView recipe →
Breakfast↗Baleadas
A wheat flour tortilla folded over refried beans, soured cream and crumbled cheese.
Serves 4 peopleView recipe →
Soups↗Conch soup
Conch soup in coconut milk with cassava and plantain. The Garifuna cooking of the Caribbean coast.
Serves 5 peopleView recipe →
Breakfast↗Nicaraguan gallo pinto
Rice fried with red beans. The Nicaraguan version: red beans, and no Salsa Lizano.
Serves 4 peopleView recipe →
Breakfast↗Nacatamal
A large tamal of corn dough with pork, rice and potato, boiled in a banana leaf.
Serves 8 peopleView recipe →
Soups↗Panamanian sancocho
Chicken soup with ñame root and culantro. Panama's cure for a hangover and for a cold.
Serves 6 peopleView recipe →
Main dishes↗Panamanian ropa vieja
Shredded beef in tomato sauce with olives and capers, in the Panamanian style — drier than the Cuban.
Serves 5 peopleView recipe →
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