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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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 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.
Antiguan Ducana with Saltfish
Learn how to make authentic Antiguan Ducana with Saltfish using sweet potatoes, coconut, spices, banana leaves, and sautéed salted cod.
Antiguan Fungee and Pepperpot
Make Antiguan and Barbudan Fungee and Pepperpot from scratch with complete ingredients, clear step-by-step instructions, practical chef tips and serving guidance.
Argentine Empanadas Salteñas — Beef Empanadas
Make authentic empanadas salteñas with handmade pastry, knife-cut beef, potatoes, onions, spring onions, eggs, cumin, paprika and ají molido.
Argentinian Chimichurri
Make Argentinian chimichurri with parsley, oregano, garlic, red wine vinegar, chilli, oil, salt, and pepper for grilled meat and vegetables.
Armenian Harissa — Wheat and Chicken Porridge
Make traditional Armenian harissa with korkot wheat, slow-cooked chicken, salt, and melted butter, beaten until thick, smooth, and creamy.
Armenian Khorovats — Charcoal-Grilled Pork
Make traditional Armenian khorovats with charcoal-grilled pork neck and ribs, fire-roasted eggplant, peppers, tomatoes, onions, garlic, herbs, and lavash.
Australian Barramundi with Bush Tomato and Lemon Myrtle
Make pan-seared Australian barramundi with bush tomato, lemon myrtle and garlic-lemon butter. Crisp-skinned and ready in about 30 minutes.
Australian Meat Pie — Beef and Gravy
Make traditional Australian meat pies with seasoned minced beef, thick brown gravy, shortcrust bases and crisp puff-pastry lids.
Australian Sausage Rolls
Make Australian sausage rolls from scratch with flaky homemade rough puff pastry and a savoury beef-and-pork filling for baking or freezing.
Austrian Frittatensuppe
Make Austrian Frittatensuppe from scratch with clear beef broth and delicate savoury Palatschinken rolled and sliced into fine pancake ribbons.
Austrian Wiener Schnitzel — Breaded Veal Cutlet
Make authentic Austrian Wiener Schnitzel with thin veal cutlets, a light souffléed breadcrumb crust, clarified butter and fresh lemon.
Authentic Moroccan Harira
Make authentic Moroccan harira with lamb, chickpeas, lentils, tomato, coriander, parsley, warming spices, and fine vermicelli.
Azerbaijani Shah Plov — Saffron Rice in Lavash Crust
Make Azerbaijani Shah Plov from scratch with complete ingredients, clear step-by-step instructions, practical chef tips and serving guidance.
Bahraini Chicken Machboos — Spiced Chicken and Rice
Make Bahraini Chicken Machboos from scratch with complete ingredients, clear step-by-step instructions, practical chef tips and serving guidance.
Banana Blossom Tartlets with Calamansi Gel
Crisp banana blossom tartlets filled with coconut-braised puso ng saging, calamansi gel and crispy shallots—an elegant Filipino-inspired canapé.
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Singapore Laksa — Coconut Curry Noodle Soup
Singapore laksa with coconut curry broth, thick rice noodles, tofu puffs, fish cake, seafood and sambal.
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Gabonese Poulet Nyembwe — Chicken in Palm-Nut Sauce
Gabonese poulet nyembwe: tender chicken simmered in a rich palm-nut sauce with aromatics.
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Cameroonian Ndolé — Bitter Leaves with Groundnuts
Cameroonian ndolé: carefully prepared bitter leaves in a rich groundnut sauce with beef and prawns.
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Central African Republic Kanda ti Nyma — Meatballs in Groundnut and Okra Sauce
Central African Republic kanda ti nyma: tender beef meatballs simmered in groundnut and okra sauce and served with cassava gozo.
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Mozambican Matapa — Cassava Leaves with Groundnuts and Coconut
Mozambican matapa: tender cassava leaves cooked with groundnuts, coconut milk and prawns.
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Malawian Chambo with Nsima — Lake Fish with Tomato Relish
Malawian chambo served with firm nsima and a fresh tomato-onion relish.
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Zambian Ifisashi with Nshima — Greens in Groundnut Sauce
Zambian ifisashi: leafy vegetables simmered in a rich groundnut sauce and served with nshima.
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Eswatini Sishwala — Maize and Sugar-Bean Porridge
Traditional Eswatini sishwala with sugar beans cooked directly into thick white-maize porridge, served with leafy greens.
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Lesotho Papa le Moroho — Maize Porridge with Greens
Lesotho-style papa le moroho: firm maize porridge served with simply cooked leafy greens.
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Namibian Kapana — Open-Fire Grilled Beef
Namibian kapana: hot open-fire grilled beef served simply with spice, chilli and a fresh tomato-onion accompaniment.
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Botswana Seswaa — Slow-Cooked Pounded Beef with Bogobe
Traditional Botswana seswaa with slow-cooked pounded beef and bogobe.
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Fijian Kokoda — Citrus-Cured Fish in Coconut Cream
Fijian kokoda with citrus-cured fish, coconut cream, tomato, onion, cucumber, chilli and fresh herbs.