Featured recipe

Putu piring

Palm sugar steamed rice cakes

Long lines form outside the putu piring stalls around Haig Road and Geylang Serai, especially in the evenings of Ramadan, for these soft white discs steamed one by one in shallow cone-shaped moulds. Each one hides a centre of gula melaka that melts into a dark, smoky syrup, and the cakes come off the steamer on a pandan leaf with a heap of fresh grated coconut, lightly salted, on top. The texture is crumbly and light, and the salt in the coconut keeps the palm sugar from cloying; eat them hot, with a cup of teh. The usual mistake is chopping the gula melaka too coarsely, so the big chunks never melt and stay grainy; shave or chop it fine. Chef's tip: steam the grated coconut with a pinch of salt and a pandan leaf for a few minutes first, so it stays fresh-tasting and keeps longer.

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205 min

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70 min

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Zanzibar spiced tea (chai ya viungo)

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35 minAfrican Drinks

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35 min

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Roasted cauliflower with tahini

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60 min

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Rice pancakes (mukari)

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60 min

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Baked bananas (ndizi ya kuoka)

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Coconut sweet (kashata ya nazi)

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ChampurradoThick masa hot chocolate

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20 min

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Champaran muttonSlow-cooked mutton curry

In the Champaran district of north-west Bihar, near the Nepal border, mutton is cooked in an ahuna or handi: a clay pot packed with raw meat, whole bulbs of garlic, onions, mustard oil and spices, sealed shut with dough and left for hours on a slow charcoal fire. Nobody adds water and nobody stirs; the meat cooks in its own juices and the garlic turns soft and sweet. Roadside dhabas on the highways out of Motihari made it famous, and it is now cooked at family picnics and parties right across Bihar, eaten with rice or rotis. This home version uses a heavy pot sealed with foil and a lid. Chef's tip: shake the pot instead of opening it; every time the lid comes off, steam escapes and the meat dries out.

135 min

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AzifaMasoor lentil salad

A thick, tangy Ethiopian sauce of soft masoor lentils blended with onion, garlic, green capsicum, chilli and mustard. It's eaten cool or warm as part of a spread of injera and stews. Serve hot azifa with injera.

40 minAfrican Chutneys & Dips

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Ethiopian injeraFermented rice flour flatbread

Injera is the soft, spongy, slightly sour flatbread eaten with Ethiopian stews: you tear it and scoop the food up with it. This home version uses rice and plain flour fermented with a home-made starter over a few days, then cooked on one side until covered in tiny holes. Serve rolled and sliced with missir wat, azifa and atter kik. Any fermented batter left over keeps in the fridge for the next batch.

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BraaibroodjieGrilled cheese and tomato sandwiches

No South African braai is finished without braaibroodjies, the sandwiches that go onto the grid once the coals have died down, from Cape Town to the Highveld. White bread is buttered on the outside and filled with cheddar, tomato, onion and a thin smear of apricot jam, a sweet-and-savoury combination every South African swears by. They come off the fire smoky, crisp and oozing. A frying pan or griddle works when there's no braai. Chef's tip: toast them over gentle, ashen coals and turn often; fierce heat burns the bread before the cheese inside has melted.

20 min

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Soup joumouPumpkin soup

Every 1 January, Haitian families from Port-au-Prince to Brooklyn wake up to soup joumou. It marks independence from France on 1 January 1804: under French rule, enslaved Haitians cooked this pumpkin soup but were forbidden to eat it, so the free people of the new nation made it their own as a dish of freedom. In 2021 it was added to UNESCO's list of the intangible cultural heritage of humanity. The base is a velvety purée of joumou (Caribbean pumpkin) with epis, and in it simmer chunks of carrot, potato, cabbage, celery and turnip, with pasta and a squeeze of lime. It's usually made with beef; this vegetable version is full and golden, rich enough for the day. Chef's tip: roast half the pumpkin before puréeing it; the caramelised edges give the soup the depth that slow-cooked meat usually provides.

90 min

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