Afghan Mantu — Steamed Beef Dumplings with Yogurt Sauce
Make Afghan mantu from scratch with steamed beef-and-onion dumplings, garlic yogurt, tomato split-pea sauce, dried mint, and chili.
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Chef-tested recipes written with clear methods, practical measurements and the kitchen notes that explain why a dish works.
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Afghan Qabili Palaw — Lamb, Carrot and Raisin Rice
Make Afghan qabili palaw with tender lamb, fragrant basmati rice, caramelized carrots, raisins, almonds, cumin, and cardamom.
Albanian Fërgesë e Tiranës — Peppers, Tomato and Cheese
Make Albanian Fërgesë e Tiranës from scratch with complete ingredients, clear step-by-step instructions, practical chef tips and serving guidance.
Albanian Tavë Kosi — Baked Lamb and Yogurt
Make Albanian tavë kosi with tender lamb, rice, garlic, yogurt, eggs, butter, and a lightly golden baked custard topping.
Algerian Chakhchoukha Biskria — Lamb and Rougag
Make authentic chakhchoukha Biskria with handmade semolina rougag, lamb, chickpeas, potatoes, tomatoes, ras el hanout, caraway, paprika, and chili.
Algerian Couscous with Lamb and Vegetables
Make authentic Algerian couscous with steamed durum-wheat semolina, tender lamb, chickpeas, carrots, turnips, courgettes, pumpkin, cabbage, smen, and ras el hanout.
Andorran Escudella — Meat and Vegetable Stew
Make traditional Andorran escudella with beef, chicken, pork, local sausages, chickpeas, white beans, cabbage, potatoes, pumpkin, rice, and pasta.
Andorran Trinxat de Muntanya — Cabbage, Potato and Pork
Make traditional Andorran trinxat with winter cabbage, potatoes, garlic, cured pork belly, and salted fish, pan-fried until crisp and golden.
Angolan Calulu de Peixe — Fish, Greens and Okra Stew
Make Angolan Calulu de Peixe from scratch with complete ingredients, clear step-by-step instructions, practical chef tips and serving guidance.
Angolan Feijão com Óleo de Palma — Beans in Red Palm Oil
Make Angolan Feijão com Óleo de Palma from scratch with complete ingredients, clear step-by-step instructions, practical chef tips and serving guidance.
Angolan Funge de Bombó — Cassava Flour Porridge
Make Angolan Funge de Bombó from scratch with complete ingredients, clear step-by-step instructions, practical chef tips and serving guidance.
Angolan Muamba de Galinha — Chicken and Palm Sauce Stew
Make authentic Angolan muamba de galinha with mature chicken, dendém palm sauce, okra, garlic, onion, and gindungo, served with cassava funge.
Latest Recipes
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Perfectly Poached Eggs: 62°C Steam for 50 Minutes
Steam whole eggs at 62°C for 50 minutes, then finish with a short poach. A practical guide with chef notes, serving ideas and egg-safety…
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Classic Hollandaise Sauce
Make classic hollandaise sauce with butter, pasteurised egg yolks and lemon. Includes gram measurements, a gentle whisking method and fixes for split sauce.
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Aromatic Fish Stock with Lemongrass and Makrut Lime
Make aromatic fish stock with fish bones, lemongrass, makrut lime and fennel. Includes gram measurements, chef tips, substitutions and safe storage.
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Burundian Ndagala — Lake Tanganyika-Style Small Fish in Tomato Sauce
Ndagala are small sardine-like fish from Lake Tanganyika, often dried and later fried or simmered in sauce in Burundi and surrounding lake communities. This…
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Burundian Lenga-Lenga — Braised Amaranth Greens with Tomato
Lenga-lenga is a name used for edible amaranth greens in Burundi and neighbouring central African food traditions. The tender leaves are cooked with onions…
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Burundian Isombe — Slow-Cooked Cassava Leaves with Groundnuts
Isombe is a Burundian cassava-leaf stew, often enriched with groundnuts and sometimes red palm oil. Cassava leaves require specialized processing to reduce naturally occurring…
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Burundian Ubugali bw’Imyumbati — Cassava Flour Ugali
Ubugali is a firmly cooked staple served with beans, greens, meat or fish in Burundi. Around Bujumbura, a form made with processed cassava flour…
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Burkinabè Poulet Bicyclette-Style — Charcoal-Grilled Spiced Chicken
Poulet bicyclette refers to the lean, active village-raised chickens commonly grilled in Burkina Faso and elsewhere in West Africa. Because that particular bird may…
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Burkinabè Sauce Gombo au Soumbala — Okra and Fermented Locust Bean Sauce
Sauce gombo is a classic accompaniment to tô in Burkina Faso, thickened naturally by chopped okra. Soumbala adds fermented savoury depth. Across households it…
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Burkinabè Babenda — Greens, Cracked Rice and Groundnut Stew
Babenda is a Mossi preparation from Burkina Faso in which edible leafy greens, cracked rice, groundnuts and soumbala (fermented African locust-bean seasoning) cook into…
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Burkinabè Tô de Sorgho — Firm Sorghum Porridge
Tô (also called saghbo) is an everyday staple of Burkina Faso and neighbouring countries, made by stirring millet, sorghum or maize flour into hot…
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Bulgarian Bob Chorba — White Bean Soup with Savory and Mint
Bob chorba is a Bulgarian bean soup traditionally made with white beans, onions, carrot, peppers and herbs such as mint or summer savory. It…