World Regions
Six regions, six easy dishes each, from breakfast to a cool drink. Pick a corner of the world and start cooking tonight.
From the Mediterranean coast down to the Cape
Smoky jollof rice, sweet plantains fried with ginger and chili, and tomato sauces that bubble away until the whole house smells wonderful. African home cooking is patient, generous and full of warmth.
Canada, the United States, Mexico and the Caribbean
Fluffy pancakes on a slow Sunday morning, guacamole mashed just before the chips run out, and jerk chicken with crispy, spicy edges. Big, cheerful food made for crowded tables.
From the Andes all the way to the Amazon
Cheesy bread puffs warm from the oven, bright green herb sauce for anything grilled, and creamy potato soup for chilly mountain evenings. Every plate tastes a little like a party.
From sunny Mediterranean kitchens to cozy Nordic tables
Silky carbonara, warm scones with jam, ice-cold gazpacho and garlicky tzatziki. A handful of good ingredients, cooked with care and shared over long, lazy lunches.
From Indian spice stalls to Japanese home kitchens
Gingery rice porridge, crackly caramel banana rolls and sweet-savory bulgogi sizzling in the pan. Bold spices, fresh herbs and that perfect balance of sweet, salty, sour and hot.
Australia, New Zealand and the Pacific islands
Creamy coconut sauces, chilled watermelon drinks and fresh fish brightened with lime. Island sunshine and cozy Kiwi comfort food, all on the same table.
Find a Recipe
Search by dish, ingredient or country, then narrow it down by region, meal, difficulty and time.
Showing all 36 recipes
SenegalDrinks
A deep ruby drink made from dried hibiscus flowers, brightened with fresh mint and a hint of vanilla. Senegal's favorite way to cool down on a hot afternoon.
EgyptSoups
A velvety, golden soup of red lentils, carrot and cumin, finished with a squeeze of lemon and crispy fried onions. Simple, budget-friendly and deeply comforting.
NigeriaDinner
The famous one-pot party rice of West Africa: long-grain rice simmered in a smoky, spicy tomato and pepper sauce until every grain turns a deep orange red.
GhanaAfternoon Snacks
Ripe plantain cubes tossed in ginger, chili and nutmeg, then fried until caramelized at the edges. Sweet, hot and impossible to stop eating, just like the ones sold on the streets of Accra.
MozambiqueSauces
A fiery, tangy chili sauce made by blending roasted red chilies with garlic, lemon and smoked paprika. Brush it on grilled chicken or spoon it over anything that needs a kick.
TunisiaBreakfast
Eggs gently poached in a bubbling sauce of tomatoes, sweet peppers and warm spices. Carry the pan straight to the table and let everyone dip in with crusty bread.
United StatesBreakfast
Tall, fluffy pancakes with golden edges and a soft middle, made extra tender with tangy buttermilk. Stack them high and pour on the maple syrup.
CubaSauces
A bright, garlicky citrus sauce with cumin and oregano that wakes up roast pork, chicken, fried yuca and plain rice alike. Make a jar and use it all week.
MexicoAfternoon Snacks
Creamy mashed avocado with lime, onion, chili and lots of fresh cilantro. Made in minutes and gone in seconds, it is the ultimate snack to share.
JamaicaDinner
Chicken thighs soaked in a fiery marinade of scotch bonnet, allspice, thyme and lime, then roasted until sticky and charred at the edges. Bold island flavor with very little effort.
Dominican RepublicDrinks
Its name means 'to die dreaming', and one sip explains why. Ice-cold milk and fresh orange juice stirred with sugar and vanilla into a creamy, dreamy Dominican treat.
CanadaSoups
A thick, golden soup of yellow split peas slowly simmered with smoky ham, carrots and herbs. A Canadian winter classic that tastes even better the next day.
Meet the Cooks
The aprons behind the recipes. Every family has its sauce expert, its grill master and its early riser. These are ours.
Grandma's Sauces
Esther has never measured anything in her life, and her sauces are still the best thing on the table. She learned to cook standing on a stool next to her own mother and always keeps a jar of something homemade in the fridge. Visit her and you will go home with a jar too, whether you asked for one or not.
Favorite recipe
Peri-Peri SauceSunday Grill Dinners
David believes every celebration needs a grill and every grill needs a crowd. He marinates the night before, lights the fire early and insists on serving the first piece himself. He says his secret ingredient is patience. Everyone else says it is extra chili.
Favorite recipe
Jamaican Jerk ChickenWeekend Breakfasts
Amara is the family's early riser and the reason everyone actually gets up on Saturday mornings. She keeps a notebook of breakfasts from every country she visits and flips the fluffiest pancakes in the house. Her current mission is getting Uncle David to try miso soup for breakfast.
Favorite recipe
Buttermilk PancakesGet in touch
Questions about a recipe, a dish you want us to try, or a story from your own family kitchen? We would love to hear from you.
Balowa family cooking day is every Sunday. We push the tables together, everyone brings a dish, and nobody leaves hungry.
Add a Family Recipe
Grandma’s sauce, Sunday’s stew or that drink everyone asks for. Add it here and it joins the collection straight away.
Every recipe added here wears this tag, so visitors can spot the dishes that come straight from our family.
Reviews
Honest notes from relatives and friends who cooked our recipes at home, tweaks and all.
Tried the Buttermilk Pancakes
I made these on a rainy Saturday and the kids asked for a second batch before the first plate was even empty. The buttermilk makes them unbelievably fluffy. This is our new weekend tradition.
Tried the Masala Chai
Warm, spicy and so much better than the boxed chai I used to buy. I used a little less sugar and an extra slice of ginger, and my whole apartment smelled amazing. Next time I am doubling the cardamom.
Tried the Chimichurri
I was worried about all that raw garlic, but after resting for twenty minutes it mellowed beautifully. We had it on grilled steak, then on fried eggs the next morning. I am never buying bottled sauce again.
Tried the Kūmara Soup
Roasting the sweet potatoes first was a great trick, the soup came out silky and a bit sweet. I added extra chili because I like things spicy. Grandma says I am officially allowed to make soup now.
Tried the Jollof Rice
My first jollof ever, and the smoky crispy bit at the bottom of the pot was everyone's favorite. Making the sauce took a little patience, but the steps made it feel easy. It tasted just like the one at my best friend's wedding.
The Blog
Kitchen tips, spice know-how, what to cook each season and the stories that keep our table full.
Family StoriesBy Grandma Esther
How a rainy afternoon turned into a weekly family tradition, the one rule everybody has to follow, and why the youngest cooks are the toughest critics.
Read the full article: The Sunday Table: Stories From the Balowa Kitchen
Seasonal IngredientsBy Amara
Fruit and vegetables taste best, and cost less, when they are in season. Amara shares what she looks for at the market all year round and which family recipes to cook with it.
Read the full article: Cooking With the Seasons: A Year at the Market
SpicesBy Uncle David
Uncle David explains how to wake up your spices, which eight jars to buy first and how to build big flavor without making a dish too hot for the little ones.
Read the full article: A Friendly Guide to Cooking With Spices
Kitchen TipsBy Grandma Esther
You do not need fancy gadgets to cook well. These are the simple habits Grandma Esther swears by, from reading the recipe twice to tasting as you go.
Read the full article: Seven Small Kitchen Habits That Make Every Recipe Easier