Featured recipe

Zunda mochi

Rice dumplings with edamame paste

Zunda is Sendai's signature sweet: young green soybeans mashed with sugar into a coarse, pale-green paste. Farmers in Miyagi made it at the end of summer, when edamame were at their best, and it is still sold everywhere from Sendai station's souvenir halls to small tea shops, now also as zunda shakes and rolls. The flavour is gentle, beany and fresh, closer to sweet peas than to red bean paste. Spoon it over warm, chewy rice dumplings and serve with green tea. Chef's tip: rub the skins off the cooked beans. It takes ten minutes but turns the paste from dull khaki to a vivid jade colour.

What to eat today?

Around the world

Today's trip: Persian

A new country every day, from every cuisine on the site.

Persian

Ash-e shalgham

Turnip and rice soup 65 minMore from Persian (131) →

This week's collection

Kid-friendly dinners537 recipes · a new collection every Monday

New this week

See all new →

Latest recipes

SulguniStretched cheese

Sulguni is the famous cheese of Samegrelo, made in Zugdidi homes by taking fresh, slightly soured curd, cutting it up and working it in hot water until it can be pulled into a glossy, layered, salty ball. It is eaten in thick slices, melted into elarji and khachapuri, and smoked over embers for a darker version. The curd has to be acidic enough to stretch, so you make the cheese one day and stretch it the next, or buy fresh Imeretian cheese and start from there. Traditionally animal rennet is used; vegetarian rennet works too. A common mistake is trying to stretch fresh, sweet curd; it melts into a puddle instead of pulling. Chef's tip: test a small piece in hot water first; if it stretches 30 cm without breaking, the curd is ready.

70 min

Georgian Basics

by KrazyBadal 0 views

Massawa oven fish

Along the waterfront in Massawa, on Eritrea's Red Sea coast, fish restaurants slap whole snapper and grouper with a red berbere paste and lower them into scorching clay ovens, then bring them to the table on a tray with flatbread, lime and a fresh chilli relish. The skin chars and blisters, the spice paste turns smoky, and the flesh stays moist and sweet underneath. Everyone tears off pieces of bread and pulls the fish from the bone with their fingers. A domestic oven turned up as high as it goes gives a very good result. Chef's tip: score the fish deeply down to the bone and push the paste into the cuts, so the flavour reaches the middle and the thickest part cooks as fast as the tail.

50 min

Eritrean Fish

by KrazyBadal 0 views

AvelookDried braided sorrel with walnuts

In Syunik, the mountainous south of Armenia around Goris, women pick wild mountain sorrel in May and braid the long leaves into ropes that hang drying in every kitchen. In winter and during Lent the braids are soaked, simmered until soft and fried with onion and walnuts, giving a dark, earthy, sour salad with a taste somewhere between spinach and olives. Braids are sold in Armenian shops. A common mistake is skipping the second boil, which leaves the leaves bitter and tough. Chef's tip: squeeze the cooked sorrel well and fry it long enough to dry and slightly crisp at the edges; that is when the flavour deepens.

60 min

Armenian Salads

by KrazyBadal 0 views

Minchi (Macanese minced meat with potatoes)

If one dish says home to Macanese families, the descendants of Portuguese and Chinese Macau, it is minchi: a quick hash of minced beef and pork seasoned with soy sauce, Worcestershire sauce and a touch of sugar, mixed with crisp little cubes of fried potato and crowned with a runny fried egg. It appears on weeknight tables, at Macanese restaurants near Rua do Cunha, and at gatherings of the Macanese community abroad, always with plain white rice. Savoury, slightly sweet and full of crunch, it tastes like the meeting of a Portuguese kitchen and a Cantonese wok. A common error is stirring the potatoes into the meat too early, which makes them soft and floury; fry them separately until crisp and fold them in at the end. Chef's tip: let the mince sit undisturbed for a minute in the hot pan before stirring, so it browns instead of stewing.

30 min

Macanese Meat

by KrazyBadal 0 views

HasipLamb and rice sausage

Hasip is the sausage of Bukhara, made after Kurban Hayit, the feast of the sacrifice: lamb casings stuffed with rice mixed with chopped lamb, liver and heart, onion and cumin, boiled until firm and then sliced and fried until crisp. Bukharan families serve it hot as a first course for guests. A common mistake is overfilling the casings; the rice swells and bursts them in the pot. Chef's tip: fill them only two-thirds full and prick well before simmering, then fry the slices in a dry pan so they crisp in their own fat. The filling must reach 71 °C.

180 min

Uzbek Meat

by KrazyBadal 0 views

GwaramariFried breakfast puffs

Early on a cold morning in the old lanes of Asan, Patan or Bhaktapur, small tea shops fry gwaramari in big iron pans, and office workers and schoolchildren stop for a paper twist of them with a glass of sweet milky chiya. They are round, golden puffs of wheat dough, about the size of a ping-pong ball, with a thin shattering crust and a soft, slightly chewy, airy centre lightly seasoned with turmeric, black pepper and a pinch of sugar. Newars also make them for bhoj feasts and to send to relatives after a festival. They fail most often when the dough is too stiff or not rested, which gives dense, oily lumps instead of light puffs. Chef's tip: the batter-like dough should be sticky enough to need wet fingers; pinch off pieces with oiled hands and drop them straight into oil that is hot but not smoking.

60 min

Nepali Breakfast & Brunch

by KrazyBadal 0 views

Burmese pumpkin curry

On a weekday lunch table in a Yangon home, this soft orange curry usually sits beside a sour leaf soup, a plate of boiled greens and a mound of plain rice. Wedges of pumpkin are cooked slowly in a pounded paste of onion, garlic and ginger with turmeric and chilli, until the flesh turns tender and glossy and the oil rises to the top, the sign of a well-made Burmese hin. It tastes sweet, gently hot and savoury all at once; many households stir in dried shrimp, but this version keeps it plant-based with a little salt and sugar. Where cooks go wrong is stirring the pot every few minutes: the pumpkin breaks into mash, so shake the pan instead. Chef's tip: leave the skin on a firm, dense pumpkin such as kabocha; it holds the pieces together and softens enough to eat.

35 min

Burmese Curries

by KrazyBadal 0 views

Gullisuwa (fried milk balls in syrup)

Small kiosks in Kano sell gullisuwa in twists of plastic, and Hausa families make platefuls for Sallah and weddings. Milk powder, a little flour and sugar are worked into a soft dough, rolled into balls and fried slowly until deep golden, then soaked in syrup, which gives a rich, fudge-like centre and a faintly caramel crust. They recall Indian gulab jamun, but they are firmer and less spiced. Milk sugars burn fast, so the common mistake is hot oil that browns the outside in seconds while the inside stays doughy; keep it low. Chef's tip: oil your palms when rolling, so the balls stay smooth and don't crack in the pan.

50 min

Nigerian Desserts

by KrazyBadal 0 views

Burmese tomato salad

Come the cool season, when tomatoes are at their sweetest in Mandalay and the dry towns of Upper Burma, this thoke (a salad 'mixed by hand') is the quick dish that appears beside rice and curry at almost every meal. Slices of ripe tomato and onion are squeezed together with toasted chickpea flour, crushed peanuts and fried shallots in their oil, so the juices and flour turn into a light, nutty dressing that clings to every piece. Lime and fresh chilli sharpen it, and coriander lifts it. Home cooks often add fish sauce; this vegetarian version uses salt and a pinch of sugar. Dressing it too early is the most common mistake: salt pulls water from the tomatoes and leaves a soupy plate. Chef's tip: mix with your fingertips just before serving, pressing lightly so some tomato juice blends into the flour.

15 min

Burmese Salads

by KrazyBadal 0 views

Kita (quick Ethiopian flatbread)

When there is no fermented injera batter ready, households across Ethiopia make kita: a plain unleavened flatbread of flour, water and salt, spread thin and cooked on the mitad or a heavy pan in minutes. It is soft and slightly chewy with toasty brown spots, and is eaten hot with tea, with shiro or buticha on fasting days, or torn up for kita firfir. Children often eat it warm with a sprinkle of berbere and oil. A wheat dough is easiest at home; mixing in a portion of teff flour adds an earthy flavour. Too thick a layer is the common mistake, as the middle stays raw; spread it thin and cook it covered. Chef's tip: wet your fingertips or the back of a spoon to press the batter-like dough out evenly in the hot pan.

25 min

Ethiopian Breads & Parathas

by KrazyBadal 0 views

Vegetarian mee rebus

Malay hawker stalls at Geylang Serai and the old Adam Road food centre ladle mee rebus from a vat of thick, reddish-brown gravy that is sweet, gently spiced and earthy, poured over springy yellow noodles and heaped with halved boiled egg, fried tau kwa, bean sprouts, green chilli and a squeeze of calamansi. It is eaten any time, but especially on Hari Raya mornings and as a filling lunch. Many stalls build the gravy on dried shrimp and beef stock; this vegetarian version gets its body from mashed sweet potato, its savoury depth from fermented soybean paste (taucheo) and a well-fried spice paste, and uses vegetable stock. The usual mistake is under-frying the rempah, which leaves the gravy tasting raw and sharp; cook it until the oil separates and turns red. Chef's tip: the gravy thickens as it stands, so keep a kettle of hot stock nearby and loosen it to a pourable, velvety consistency just before serving.

65 min

Singaporean Pasta & Noodles

by KrazyBadal 0 views

Moukhbaza (Kassala mashed banana)

Kassala, in the green orchard country of eastern Sudan near the Eritrean border, grows bananas in abundance, and its signature dish uses them very simply: very ripe bananas mashed with a little sugar and cooked briefly until thick and jammy. Moukhbaza is eaten as a snack or light breakfast, torn kisra or soft gurasa pancakes dragged through it, and children adore it. It tastes like warm banana bread without the oven. Under-ripe fruit is the usual mistake; you want bananas with heavily speckled, almost black skins, or the mash is starchy and bland. Chef's tip: a squeeze of lime at the end keeps the colour bright and balances the sweetness.

15 min

Sudanese Snacks & Starters

by KrazyBadal 0 views

Bajan pumpkin fritters

Barbadian grandmothers turn leftover boiled pumpkin into these little fritters for Sunday tea, frying spoonfuls of a soft, spiced batter until puffed and golden, then rolling them in sugar while still hot. Inside they are tender and custardy, with cinnamon, nutmeg and a hint of vanilla. They're best eaten warm, straight from the paper towel. The common mistake is a watery batter from wet pumpkin, which makes flat, greasy fritters: drain the cooked pumpkin well. Chef's tip: use the dense, orange West Indian pumpkin or butternut squash; watery jack-o'-lantern pumpkins don't work well.

30 min

Bajan Snacks & Starters

by KrazyBadal 0 views

AushNoodle soup with beans and yogurt

Aush is the bowl Afghan mothers make when someone in the house has a cold or the first snow falls on Kabul, a thick, tangy soup of hand-cut noodles, kidney beans and chickpeas, enriched with garlicky yogurt and finished with a spoonful of spiced minced meat and a heavy dusting of dried mint. The broth is slightly sour, creamy and warming with chilli, and the noodles are soft and a little slippery. It is a meal in itself, eaten with nothing more than naan and pickles. For a vegetarian version, leave out the meat sauce and add a handful of cooked mung beans. Noodles dropped into a soup that has gone off the boil stick together into a clump, so keep it bubbling as you add them a few at a time. Chef's tip: stir the yogurt in only after the pan is off the heat, so it turns the broth creamy without splitting.

90 min

Afghan Soups

by KrazyBadal 0 views

Haash bhunaSlow-cooked duck curry

As the cold season settles in and the vast wetlands of the Sylhet and Kishoreganj haor begin to drain, the ducks that have fattened on them all monsoon end up in the bhuna pot. Haash bhuna is deep, dark and rich, the meat cooked slowly with heaps of onion and garlic until it is tender and the duck's own fat glazes the masala, and it is traditionally eaten with chitoi pitha, soft rice-flour pancakes made on a clay mould, or with plain rice. Black pepper, cinnamon and a hint of nutmeg balance the gaminess. The biggest misstep is not rendering the fat, which leaves the sauce greasy and the skin flabby; let the duck fry in its own fat first. Chef's tip: grind a small piece of fresh coconut into the masala at the end if your duck is lean, a trick from Kishoreganj cooks.

135 min

Bangladeshi Meat

by KrazyBadal 0 views

Guryev kashaBaked semolina pudding with nuts

Named after Count Guryev, a nineteenth-century Russian finance minister, this pudding was the showpiece of Moscow merchant tables and grand restaurant menus, and it still appears at name-day lunches and during Maslenitsa week. Behind the humble word kasha sits a rich dessert: soft vanilla semolina layered with crackly sugared walnuts, thin golden skins lifted from baked milk and cream, and spoonfuls of apricot jam, then baked until bubbling. Serve it warm in small portions with strong black tea. Where most people go wrong is hurrying the skins; the milk needs a hot oven and patience so each skin turns golden before you lift it off. Chef's tip: use the widest shallow ovenproof dish you own for the milk, because more surface gives you more skins in the same time.

90 min

Russian Desserts

by KrazyBadal 0 views

Taiwanese radish omelette

Ask a Taiwanese grandmother what to cook when there's nothing in the fridge and the answer is often this: a few eggs and a handful of preserved radish turned into a thick, golden omelette, cut into wedges and passed round. It's a staple of the rice-and-small-dishes spread at Taipei breakfast shops and late-night congee counters, and it reappears on the stir-fry restaurant table and in home lunchboxes. The chopped radish fries up crunchy and caramel-sweet inside soft, puffy egg, with crisp brown lacy edges. Skipping the rinse is where most go wrong: unrinsed radish makes the omelette far too salty. Chef's tip: dry-fry the radish first until it smells toasty, then use plenty of oil and a hot pan so the egg puffs and the edges frill.

15 min

Taiwanese Breakfast & Brunch

by KrazyBadal 0 views

GushtabaMutton balls in yogurt gravy

No Kashmiri wedding feast ends without gushtaba. After hours of wazwan courses, the waza (master cook) brings out these large, pale balls of mutton pounded with fat until silky, swimming in a creamy yogurt gravy scented with fennel, dry ginger and cardamom, and its arrival tells guests the meal is over. Families of Kashmiri descent in Muzaffarabad, Mirpur and Rawalpindi still serve it at weddings and on special Fridays, with plain steamed rice. Good gushtaba is so smooth that it barely holds together on the spoon. Using lean meat is what lets people down: without about a quarter fat the balls turn grainy and hard. Chef's tip: traditionally the meat is pounded on a stone for an hour; at home, process it in short bursts with chilled fat and ice-cold water, stopping to scrape down, until it looks like a sticky, shiny paste.

120 min

Pakistani Meat

by KrazyBadal 0 views

AluwaRice flour diamond sweets

Pale, smooth and cut into precise little diamonds, aluwa brings a touch of order to the crowded Avurudu sweet tray, and it is often the first sweet children learn to help make because there is no deep-frying involved. Rice flour is roasted until it smells like biscuits, then kneaded with hot sugar syrup, chopped cashews and cardamom into a firm dough, rolled out and cut. The finished sweet is dense, slightly crumbly and not too sweet, with a gentle nuttiness, and it keeps for weeks in a tin to be offered to visitors with tea. The point where it goes wrong is the syrup: too thin and the aluwa never sets, too thick and the dough cracks before you can roll it, so aim for the one-thread stage. Chef's tip: roll the dough between two sheets of baking paper and cut it while it is still warm and pliable; once cold it breaks instead of slicing.

45 min

Sri Lankan Desserts

by KrazyBadal 0 views

Dakuwa (groundnut and grain balls)

Hawkers in northern towns carry dakuwa on trays to schools and motor parks, and it keeps well enough to be a travelling snack. Roasted groundnuts are pounded with toasted maize or millet, sugar and warm spices until the oil from the nuts binds everything, then pressed into firm balls that are sweet, nutty and gently peppery. No cooking beyond toasting is needed. The usual mistake is over-blending until the nuts turn to butter and the mixture goes greasy; pulse and stop as soon as it holds when squeezed. Chef's tip: shape the balls while the mixture is still warm from the processor, when the oils are soft and it presses together easily.

40 min

Nigerian Desserts

by KrazyBadal 0 views

Grenadian nutmeg ice cream

Grenada, the Spice Isle, grows much of the world's nutmeg, and in St George's ice cream parlours the local favourite is a rich egg-custard ice cream scented with freshly grated nutmeg. The flavour is warm and almost floral, nothing like the dusty jar spice, and it is lovely with fried plantain or a slice of black cake. The common mistake is overheating the custard so the eggs scramble; take it off the heat as soon as it coats a spoon. Chef's tip: grate the nutmeg straight into the hot milk and let it steep for 20 minutes before making the custard, so the flavour runs all the way through.

40 minCaribbean Desserts

by KrazyBadal 0 views

Alu kesel curryPlantain turmeric curry

Alu kesel, the grey-skinned cooking plantain whose name means ash banana, is picked green and treated like a vegetable, and this creamy curry is a regular on Kandyan lunch tables and at temple almsgivings, where it fills out the spread cheaply and well. The slices are rubbed with turmeric and salt, fried until golden at the edges, then simmered in coconut milk with unroasted curry powder, fenugreek, cinnamon and pandan, so they turn soft and starchy like potato with a hint of banana sweetness. It sits happily beside parippu, a green mallung and a sharp pickle. Peeling the plantains with dry hands is a messy mistake, because the sap stains skin and knives black; oil your hands and the blade first. Chef's tip: frying the slices before they go into the gravy keeps them in neat pieces; unfried plantain tends to fall apart and thicken the curry into paste.

40 min

Sri Lankan Curries

by KrazyBadal 0 views

Sinig karia (stuffed green chillies)

Long, pale green karia chillies are piled high in the markets of Addis Ababa, and on fasting days cooks slit them, scrape out the seeds and fill them with a sharp little salad of onion and tomato soaked in lemon. The result is crunchy, fresh and juicy, with a mild chilli warmth, and the chillies are eaten with the fingers between mouthfuls of injera and spicy wat, or set out as a starter. Choose mild long peppers such as Anaheim, Hungarian wax or long sweet green peppers. A common mistake is leaving the white ribs in, which keeps the heat high and can make them bitter; scrape them out with a teaspoon. Chef's tip: dip the chillies in boiling water for one minute and cool them in cold water first if you want them a little softer and easier to stuff.

20 min

Ethiopian Snacks & Starters

by KrazyBadal 0 views

Bajan salt bread

Every rum shop and fish fry in Barbados sells "bread and two", and the bread is almost always salt bread: plain, crusty rolls with a soft, slightly chewy crumb and a split down the top, made for stuffing with fish cakes, a slice of cheese or fried flying fish as a cutter. Despite the name, they aren't especially salty; the name sets them apart from sweet bread. The usual mistake is pale rolls with a soft crust from too cool an oven. Chef's tip: put a tray of boiling water in the bottom of the oven for the first 10 minutes for a properly crisp crust.

50 min

Bajan Breads & Parathas

by KrazyBadal 0 views

Bermuda fish chowder

Bermudians call fish chowder their national dish, and every Sunday brunch and Cup Match picnic has a pot of it: a dark, thick soup made from a long-simmered fish-head stock with tomatoes, vegetables and white fish, seasoned at the table with a splash of black rum and sherry peppers sauce (hot peppers steeped in sherry). This recipe contains alcohol in those optional table seasonings; for an alcohol-free bowl, use a few drops of hot pepper sauce and a little molasses instead. The mistake to avoid is a thin, watery stock; the bones must simmer long enough to give body. Ask your fishmonger for heads and frames from white fish, gills removed. Chef's tip: let the finished chowder rest for 30 minutes before serving; it thickens and the flavours deepen.

120 minCaribbean Soups

by KrazyBadal 0 views

Singapore prawn noodle soup

Long before lunch, the big pots at Singapore's prawn mee stalls have been bubbling with fried prawn shells and pork bones, and the regulars from Zion Road to Tiong Bahru arrive with one question: soup or dry? This is the soup version, which is different from the stir-fried Hokkien prawn mee: a sweet, briny, rust-coloured broth poured over yellow noodles and rice vermicelli, topped with halved prawns, tender pork ribs, kangkong and bean sprouts, finished with fried shallots and a dusting of chilli powder. A dish of sliced red chilli in soy sauce sits alongside. The most common mistake is boiling the shells without frying them first, which gives a pale, thin broth; the depth comes from shells toasted in oil until they are deep red and smell like the sea. Chef's tip: freeze prawn shells and heads from other meals over a few weeks so you have a big bag ready for the stock.

135 min

Singaporean Pasta & Noodles

by KrazyBadal 0 views

Sesame balls (jin deui)

No Hong Kong Lunar New Year feels complete without a plate of jin deui, though dim sum restaurants serve these golden globes every day of the year with morning tea. Each one is a thin, crackly shell of fried glutinous rice dough wrapped in toasted sesame seeds, hollow and chewy inside around a spoonful of red bean or lotus seed paste. They are best eaten within minutes of frying, alongside a pot of tea, when the shell still shatters and the seeds smell nutty. Dropping the balls into very hot oil is the classic error: the seeds scorch before the dough expands, and the balls can burst. Chef's tip: start them in moderately hot oil and keep gently pressing them against the side of the pan with a slotted spoon, which makes them swell and turn hollow.

60 min

Hong Kong Desserts

by KrazyBadal 0 views

Muqmad (Somali spiced meat preserved in ghee)

Before fridges, nomadic families in Somaliland preserved meat as muqmad, also called oodkac: beef or camel cut into tiny cubes, dried in the sun, fried in ghee with garlic and spices and packed into a container topped with more ghee. A spoonful is eaten for breakfast with sabaayad or canjeero and tea, and jars are made for Eid, weddings and travellers. Sun-drying raw meat is risky in a home kitchen, so this safer version cooks the cubes through to 71 °C first, then dries them in a low oven and keeps the finished jar in the fridge. The traditional raw-dried version is not for pregnant women, young children or anyone with a weakened immune system. Cutting the cubes unevenly is the common mistake: big pieces stay moist inside while small ones burn, so aim for 1 cm all round. Chef's tip: partly freeze the meat for 45 minutes and it cuts into neat cubes far more easily.

240 min

Somali Meat

by KrazyBadal 0 views

Trini curry duck

Curry duck is the dish of the riverside lime in south and central Trinidad, cooked in a big iron pot over a wood fire while friends cool off in the water. The duck is chopped small, marinated in green seasoning, then "burnt" into a curry paste fried until almost black, which gives the sauce its dark colour and deep, slightly bitter edge. It's served with rice, dhal and sada or paratha roti. A common mistake is serving it before the duck has fully broken down: duck is chewy and needs long, slow cooking. Chef's tip: spoon off the yellow duck fat that rises during cooking and keep it for roasting potatoes.

130 min

Trinidadian Curries

by KrazyBadal 0 views

AwazeBerbere chilli dipping paste

Wherever tibs are fried or meat is grilled in Ethiopia, from roadside butcher-restaurants on the edge of Addis Ababa to wedding feasts, a small dish of brick-red awaze sits beside it. It is berbere turned into a thick, glossy paste: hot, garlicky, a little sharp from lemon, with a rounded warmth from the spices. Strips of meat are dabbed into it, it is stirred into a pan of tibs at the last moment, and a spoon of it livens up plain lentils too. Some cooks loosen it with tej (honey wine) or red wine, both of which contain alcohol; this version uses water and lemon juice and is entirely alcohol-free. Chef's tip: let it rest for an hour before using; the raw edge of the chilli softens and the garlic mellows into the paste.

12 min

Ethiopian Chutneys & Dips

by KrazyBadal 0 views

Reform tortaWalnut meringue chocolate cake

Belgrade pastry shops have sold reform torta since the early twentieth century, and it is still the cake Serbian families bring out for birthdays, weddings and the slava. Three thin layers of walnut meringue, crisp at the edge and chewy inside, are stacked with a dense chocolate butter cream made with egg yolks cooked over steam until thick. It is very rich, so cut thin slices and serve with strong coffee. The usual slip is beating the butter into a chocolate mixture that is still warm, which melts it and splits the cream; let it cool to room temperature first. Chef's tip: assemble the cake the day before; overnight in the fridge the meringue softens a little and the cake slices cleanly with a hot knife.

150 minBalkan Baking

by KrazyBadal 1 views

Senafich (Ethiopian mustard seed paste)

On Ethiopian fasting platters there is often one little dab of yellow among the reds and greens: senafich, a punchy mustard paste that clears the nose and cuts through the oil of the wats. Brown or yellow mustard seed is ground, mixed with warm water and left to rest, which takes the bitterness away, then beaten with lemon, oil, ginger and garlic until it is smooth and creamy. It is served with injera, shimbra asa and boiled vegetables, and some cooks thin it into a sauce for raw chillies. A common mistake is serving it straight after mixing, when it is harsh and bitter; let it stand for at least an hour (it is even better the next day). Chef's tip: use warm water rather than boiling for the soak; very hot water kills the mustard's heat and leaves it flat.

15 min

Ethiopian Chutneys & Dips

by KrazyBadal 0 views

Bahamian conch salad

At the Fish Fry on Arawak Cay in Nassau, conch salad is made to order: a vendor cracks the shell, dices the conch with tomato, onion, sweet peppers and goat pepper, and drowns it in lime and sour orange in front of you. Traditionally the conch is eaten raw, "cooked" only by the citrus; that raw version is not for pregnant women, young children or anyone with a weakened immune system, and this recipe gives a safer version in which the conch is poached briefly first. Buy cleaned conch from a trusted fishmonger and discard any that smells of ammonia. The common mistake is dicing unevenly; everything should be in small, matching cubes. Chef's tip: make it no more than an hour ahead, or the lime turns the vegetables limp.

28 minCaribbean Salads

by KrazyBadal 0 views

Nafaqo (Somali potato-wrapped eggs)

Sold warm from street stalls and cafés around Mogadishu, especially in the late afternoon and at iftar in Ramadan, nafaqo is a fried snack with a surprise inside: a whole boiled egg wrapped in mashed potato seasoned with onion, coriander and xawaash. A light chickpea-flour batter gives it a crisp golden shell, and it is cut in half to show the yolk and eaten with a squeeze of lime and hot green chilli sauce. Kids love it, and it travels well in a lunchbox. A common mistake is using wet, freshly boiled mash, which slides off the egg and splits in the oil; steam-dry the potatoes and let the mash cool before shaping. Chef's tip: roll the peeled eggs in a little chickpea flour before wrapping them, so the potato grips the slippery white.

55 min

Somali Snacks & Starters

by KrazyBadal 0 views

Trini curry shrimp

Sold from food stalls in San Fernando and eaten at south Trinidad family lunches, curry shrimp is the fast curry of the island: the sauce is built in minutes, and the shrimp go in only at the very end. Plenty of garlic, roasted geera and hot pepper give a bright, punchy curry that you wipe up with dhalpuri or spoon over rice. The mistake nearly everyone makes the first time is stewing the shrimp, which turns them rubbery; they need three or four minutes, no more. Chef's tip: save the shells, simmer them in the water for 10 minutes and use that stock in the curry for a much deeper seafood flavour.

25 min

Trinidadian Fish

by KrazyBadal 0 views

Water chestnut cake

Dim sum halls across Hong Kong lay out amber squares of water chestnut cake on small plates, and every Lunar New Year home kitchens steam a tray to give away to visitors. Set from water chestnut starch and brown slab sugar, the cake is translucent and gently chewy, flecked with pieces of fresh water chestnut that stay crisp and juicy. It is eaten cold and wobbly in summer, or sliced and pan-fried until the outside forms a caramel crust with a soft centre, with a cup of jasmine or oolong tea. A frequent problem is a lumpy, cloudy cake, which comes from pouring the hot syrup into the starch all at once without stirring. Chef's tip: let the cake set completely, ideally overnight in the fridge, before slicing with a knife dipped in water.

65 min

Hong Kong Desserts

by KrazyBadal 0 views

Gur wali rotiJaggery flatbread

In the cane-growing districts of Punjab, from Jhang to Mandi Bahauddin, the season when fresh gur comes out of the village kolhu is also the season for this roti, its dough kneaded with jaggery water instead of plain water so it turns a deep caramel brown on the tawa. It is crisp-edged and chewy in the middle with a toffee-like sweetness and the anise note of fennel, and mothers wrap it in a cloth for children to take to school or to the fields with a flask of tea. Some families add sesame, others a little ghee in the dough; both are good. The usual mistake is cooking it on a high flame, which burns the sugar in the jaggery black before the inside has cooked. Chef's tip: dissolve the gur in warm water and let it cool before kneading, otherwise the dough turns sticky and impossible to roll.

30 min

Pakistani Breads & Parathas

by KrazyBadal 0 views

Habshi halwaSprouted wheat and milk halwa

Few sweets demand as much patience as habshi halwa, the near-black, glossy, chewy slab that the old halwais of Lahore's Anarkali and Ichhra stir for most of a day in wide brass karahis. Full-cream milk is reduced with sprouted wheat flour (samnak) until the sugars caramelise and the mixture darkens from cream to coffee to deep mahogany, then ghee is worked in until it leaks out shining at the edges. The taste is of toffee, malt and toasted nuts, rich enough that a small square with tea is plenty, and it is a winter gift sent to relatives and given at weddings. Sprouting wheat takes two or three days, so plan ahead, or use the flour sold as samnak in South Asian shops. The mistake that spoils most batches is turning up the heat to save time, which scorches the milk on the base and makes the halwa bitter instead of deeply caramelised. Chef's tip: caramelise a third of the sugar separately to a dark amber before adding it, which gives the colour without hours of extra stirring.

240 min

Pakistani Indian Sweets

by KrazyBadal 0 views

Jamaican hominy corn porridge

Hominy porridge is a weekend job in Jamaican homes from Spanish Town to Mandeville: the dried, hulled corn kernels need soaking overnight and a long, slow simmer before they burst open, tender and chewy, in a creamy coconut and spice base. The finished porridge is thick and comforting, sweetened with condensed milk and perfumed with cinnamon, nutmeg and vanilla, and it reheats beautifully through the week. The mistake many people make is adding the coconut and milk at the start, where they catch and burn during the long cook; boil the corn in water first. Look for dried white hominy at Caribbean or Latin shops, and remember the overnight soak. Chef's tip: stir in a spoonful of cornmeal or flour mixed with water at the end if you like it thicker, as many Jamaican cooks do.

180 min

Jamaican Breakfast & Brunch

by KrazyBadal 0 views

GulpiSpiced cauliflower

Gulpi is what an Afghan family cooks on an ordinary weeknight in Kabul or Jalalabad when cauliflower is cheap in the bazaar, and it is set on the dastarkhan, the cloth spread on the floor for meals, alongside rice or naan and a bowl of yogurt. The florets are fried until they catch a little colour, then simmered in a thick, turmeric-yellow sauce of onion, tomato, ginger and garlic until soft enough to break with the side of a spoon, with just a gentle heat from chilli. Many cooks stir in a few potatoes or peas, and some add a small piece of meat, but it is often fully vegetarian. Adding too much water is what spoils it: the cauliflower should steam in the tomato, not boil, so the sauce clings to every floret. Chef's tip: let the florets brown properly in the oil before anything else goes in, which gives the dish its nutty, slightly sweet depth.

40 min

Afghan Vegetarian

by KrazyBadal 0 views

Ye-dinich wat (spicy Ethiopian potato stew)

Wednesday and Friday lunch in countless Ethiopian homes and canteens includes a pot of ye-dinich wat, the potato stew that turns a few cheap ingredients into something deeply savoury. Red onions are cooked down slowly, then berbere, garlic and ginger go in with oil to build a dark, glossy sauce, and cubes of potato simmer in it until they soften and start to thicken it at the edges. It is hot, earthy and comforting, and scooped up with injera next to shiro, misir and gomen on a fasting platter. Because it uses oil and no butter, it is fully vegan. Hurrying the onion base is the usual mistake; give it the full time or the sauce tastes thin and raw. Chef's tip: cut the potatoes into even 2 cm cubes, so they cook at the same rate and hold their shape.

45 min

Ethiopian Curries

by KrazyBadal 0 views

Jamaican cornmeal pudding

Jamaican cornmeal pudding is the cousin of sweet potato pudding, cheaper and quicker to make, and a fixture at Sunday dinner and church harvest suppers from Kingston to the hills of Manchester. Cornmeal is first cooked on the stove in coconut milk with sugar and nutmeg, then baked until firm, sliceable and caramel-edged, with a thin, soft layer on top. The classic mistake is pouring raw cornmeal straight into hot liquid, which makes lumps; whisk it into cold liquid first. Chef's tip: pour a little extra coconut milk over halfway through baking to get that custardy "hallelujah" top.

90 min

Jamaican Desserts

by KrazyBadal 0 views

GummaFried pies with lamb liver

Gumma are the hot, puffy fried pies sold from big pans on Tashkent street corners and in bazaars like Chorsu, wrapped in paper and eaten in the morning with tea. The classic filling is cheap and hearty: lamb or beef offal, usually liver, heart and lung, minced with plenty of onion and black pepper; potato gumma is the vegetarian sister. This version uses lamb's liver and heart. A common mistake is frying in oil that is not hot enough, which makes the dough greasy and heavy. Chef's tip: cook the filling fully before shaping, then fry the pies at 175 °C until puffed and golden; the dough cooks in minutes while the filling only needs warming. Offal should be cooked until no pink remains, 71 °C.

80 min

Uzbek Fast Food

by KrazyBadal 0 views

Buticha (whipped chickpea flour dip)

Ethiopian Orthodox kitchens make buticha on fasting days as a plant-based stand-in for scrambled egg or fresh cheese, and it often sits as a pale, fluffy mound on the vegan platters of Addis Ababa's restaurants. Chickpea flour is cooked with water into a thick paste, cooled, then beaten with oil and plenty of lemon juice and mixed with raw red onion and green chilli. The texture is soft, crumbly and light, the flavour tangy and fresh against the rich, red wats. Serve it cool with injera, or as a dip with kita. A common mistake is beating it while still hot, which makes it gluey instead of fluffy; let it cool completely first. Chef's tip: cook the paste a full eight minutes after it thickens, so no raw, beany taste is left.

20 min

Ethiopian Chutneys & Dips

by KrazyBadal 0 views

Jamaican jerk pork

Boston Bay in Portland is where jerk pork was born, and the jerk pits there still slow-smoke pork shoulder over green pimento wood under sheets of zinc until the outside is dark and crusted and the meat is smoky and juicy. This home version uses boneless pork shoulder rubbed with a wet paste of scotch bonnet, pimento, scallion, thyme and ginger, then cooked slowly in a covered barbecue or oven and finished over high heat. The biggest mistake is rushing the marinade; it needs at least 12 hours in the fridge to get into the pork. Cook until the thickest part reaches at least 63 °C, then rest; for tender, chopped jerk like the stalls, keep going to about 85 °C. Chef's tip: throw a handful of soaked allspice berries and bay leaves onto the coals for the smoky pimento flavour of the real pits.

240 min

Jamaican Meat

by KrazyBadal 0 views

Showing 45 of 7,762 recipes

Show more recipes

Page 190 of 863