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Recipes
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Brazilian Bobó de Camarão
Make Brazilian bobó de camarão with shrimp, cassava, coconut milk, dendê oil, tomatoes, peppers, coriander, garlic, and lime.
Peruvian Chupe de Camarones
Make Peruvian chupe de camarones with shrimp broth, ají panca, potatoes, corn, rice, squash, milk, queso fresco, egg, and huacatay.
Greek Garides Saganaki
Make Greek garides saganaki with prawns, tomato, feta, ouzo, garlic, fennel, chilli, oregano, and extra-virgin olive oil.
Portuguese Bacalhau à Brás
Make Portuguese bacalhau à Brás with tender salt cod, soft onions, crisp matchstick potatoes, creamy eggs, parsley, and black olives.
Japanese Saba Misoni
Make Japanese saba misoni: mackerel gently simmered with miso, sake, mirin, ginger, and scallion in a glossy savoury-sweet sauce.
Malaysian Asam Pedas Ikan
Make Malaysian asam pedas ikan with mackerel, tamarind, dried chilli, lemongrass, daun kesum, tomato, and okra.
Filipino Ginataang Alimango
Cook Filipino ginataang alimango: mud crab simmered in coconut milk with ginger, garlic, chillies, squash, and malunggay.
Filipino Toyomansi Sawsawan
Make Filipino toyomansi sawsawan with soy sauce, fresh calamansi, red onion, garlic, bird’s-eye chilli, and black pepper for grilled food.
Tunisian Harissa Paste
Make Tunisian harissa arbi with dried Baklouti chillies, garlic, caraway, coriander, cumin, salt, lemon, and olive oil for a deep red paste.
Argentinian Chimichurri
Make Argentinian chimichurri with parsley, oregano, garlic, red wine vinegar, chilli, oil, salt, and pepper for grilled meat and vegetables.