Bread & baking↗Injera
A sour, porous flatbread of teff on a three-day ferment, serving as both bread and plate.
Serves 8 peopleView recipe →
FRESH INSPIRATION, EVERY MEAL
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Bread & baking↗
Main dishes↗Kitfo
Hand-chopped raw beef worked with spiced niter kibbeh butter and mitmita spice.
Serves 4 peopleView recipe →
Snacks↗Puff puff
Yeasted balls of loose batter, deep-fried crisp outside and airy within.
Serves 8 peopleView recipe →
Main dishes↗Arroz con pollo
Chicken with rice cooked in beer and saffron, with peas, peppers and olives.
Serves 6 peopleView recipe →
Snacks↗Tostones
Green plantain fried twice, flattened between the fryings, with a garlic dip.
Serves 4 peopleView recipe →
Sides↗Rice and peas
Rice cooked with red beans in coconut milk, with thyme and a whole scotch bonnet.
Serves 6 peopleView recipe →
Main dishes↗Poronkäristys
Shaved reindeer fried in butter and braised in beer, with mash and lingonberry.
Serves 4 peopleView recipe →
Main dishes↗Kjøttkaker
Large meat patties in a brown sauce, with lingonberry and stewed peas.
Serves 5 peopleView recipe →
Desserts↗Skolebrød
A cardamom-scented bun with custard in the centre, icing and desiccated coconut.
Serves 12 peopleView recipe →
Soups↗Waterzooi
A Ghent stew of chicken or fish in a creamy broth with julienned root vegetables.
Serves 5 peopleView recipe →
Desserts↗Liège waffles
Dense yeasted waffles from a stiff dough with pearl sugar that caramelises on the outside.
Serves 10 peopleView recipe →
Desserts↗Fritule
Small doughnuts with raisins, citrus zest and rakija, deep-fried.
Serves 8 peopleView recipe →
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