Matapa
Cassava leaves pounded with peanuts and coconut milk, with prawns. Mozambique's national dish.
Serves 5 peopleView recipe →
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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.
Serves 4 peopleView recipe →
Garudhiya
A clear broth of fresh tuna, cooked in water with salt and almost nothing else.
Serves 4 peopleView recipe →
Matoke
Green bananas steamed in banana leaves and mashed to a purée. The staple of the Buganda table.
Serves 5 peopleView recipe →
Sadza ne nyama
Stiff maize porridge with stewed beef and greens. The daily meal of Zimbabwe.
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Muriwo unedovi
Collard greens stewed in peanut butter with tomato. The side to sadza in every household.
Serves 4 peopleView recipe →
Grilled capitaine
Nile perch grilled whole over coals, with a yet onion sauce and fried plantain.
Serves 4 peopleView recipe →
Melanzane alla parmigiana
Layers of fried aubergine with tomato sauce, mozzarella and parmesan, baked to a crust.
Serves 6 peopleView recipe →
Hong shao rou
Pork belly braised in caramel and soy until it glistens. The classic of red-braising.
Serves 4 peopleView recipe →
Cantonese steamed fish
A whole fish steamed with ginger and spring onion, finished with smoking oil and soy.
Serves 4 peopleView recipe →
Tarte Tatin
An upside-down apple tart: the apples caramelise at the bottom, the pastry goes on top and becomes the base.
Serves 8 peopleView recipe →
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