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.

Drinks

Bissap (Hibiscus Drink)

Africa

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.

Soups

Egyptian Lentil Soup (Shorbat Ads)

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.

Dinner

Jollof Rice

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.

Afternoon Snacks

Kelewele (Spiced Fried Plantain)

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.

Sauces

Peri-Peri Sauce

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.

Breakfast

Shakshuka

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.

Buttermilk Pancakes

North America

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.

Cuban Mojo Sauce

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.

Guacamole with Tortilla Chips

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.

Jamaican Jerk Chicken

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.

Morir Soñando

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.

Québec Pea Soup

Argentina's beloved green sauce of parsley, garlic, oregano and red wine vinegar. Spoon it over grilled steak, chicken, roasted vegetables or crusty bread.

Chimichurri

South America

Colombia's creamy coconut lemonade: fresh lime juice blended with coconut milk, sugar and lots of ice into a frosty, tropical drink that tastes like a beach holiday.

Limonada de Coco (Coconut Lemonade)

A creamy Andean potato soup made golden with achiote, enriched with milk and melting cheese and crowned with fresh avocado. A warm hug in a bowl.

Locro de Papa (Potato and Cheese Soup)

A sizzling Peruvian stir-fry of tender beef, red onion and juicy tomato in a soy and vinegar sauce, tossed with crispy fries and served over rice. Chinese and Andean cooking in one happy pan.

Lomo Saltado

Little golden puffs of cheese bread, crisp outside and wonderfully chewy inside thanks to tapioca flour. Naturally gluten-free and best eaten warm from the oven.

Pão de Queijo (Cheese Bread)

Golden corn cakes with a crisp outside and a soft, steamy middle, split open and stuffed with butter and melting cheese. Venezuela's everyday breakfast, ready in about half an hour.

Venezuelan Arepas with Cheese

Light, buttery scones with golden tops, made for afternoon tea. Split them open while still warm and pile on strawberry jam and clotted cream.

Classic British Scones

Europe

A chilled Andalusian soup of ripe tomatoes, cucumber, sweet pepper and garlic, blended with olive oil and a splash of sherry vinegar. Summer in a bowl, with no cooking at all.

Gazpacho

A homemade Polish fruit drink made by gently simmering berries and apples with a little sugar. Served chilled in summer or warm in winter, it tastes like a grandmother's kitchen.

Kompot (Polish Fruit Drink)

The French way to rescue yesterday's bread: thick slices soaked in vanilla custard and fried in butter until golden and crisp. The name means 'lost bread', but nobody ever leaves any behind.

Pain Perdu (French Toast)

Rome's famous pasta made with just a few ingredients: crispy cured pork, eggs, Pecorino cheese and black pepper, tossed into a glossy, silky sauce without any cream.

Spaghetti Carbonara

A cool, creamy Greek sauce of thick yogurt, grated cucumber, garlic, dill and olive oil. Perfect with grilled meat, warm pita or a plate of crunchy vegetables.

Tzatziki

Thin slices of beef soaked in a sweet and savory marinade of soy sauce, pear, garlic and sesame, then seared until caramelized. Wrap it in lettuce or pile it over rice.

Beef Bulgogi

Asia

A silky rice porridge simmered slowly with ginger and chicken until soft and creamy. A gentle, warming breakfast loved all over China, finished with spring onions and a drizzle of sesame oil.

Chicken and Ginger Congee

Strong black tea simmered with milk, fresh ginger and warm whole spices like cardamom, cinnamon and cloves. India's favorite cup: sweet, spicy and soothing.

Masala Chai

A light, savory Japanese soup of dashi broth and miso with silky tofu, seaweed and spring onions. Ready in 15 minutes and lovely with any meal, even breakfast.

Miso Soup

A glossy, sticky dipping sauce that is sweet, tangy and gently hot all at once. Perfect with spring rolls, grilled chicken, fried fish or crispy vegetables.

Thai Sweet Chili Sauce

Sweet banana and ripe jackfruit wrapped in spring roll pastry, fried until crisp and coated in a crackly brown sugar glaze. The favorite merienda, or afternoon snack, in the Philippines.

Turon (Banana Spring Rolls)

A smooth, golden New Zealand soup of roasted kūmara (sweet potato) with onion, a hint of ginger and a swirl of coconut. Naturally sweet, silky and perfect for chilly evenings.

Kūmara Soup

Oceania

A fresh, creamy Fijian sauce of coconut cream with lemon, onion and chili. Spoon it over grilled fish, boiled cassava, taro or roasted vegetables.

Miti (Fijian Coconut Sauce)

Golden Samoan pancake balls made from a sweet banana batter and fried until puffy and crisp. Simple, cheerful and perfect with a cup of cocoa or tea.

Panikeke (Samoan Banana Pancake Balls)

Tahiti's national dish: cubes of very fresh tuna briefly cured in lime juice, then tossed with cucumber, tomato, carrot and creamy coconut milk. Cool, bright and perfect for warm evenings.

Poisson Cru (Tahitian Coconut Fish)

The Australian café classic at home: creamy smashed avocado with lemon, crumbled feta and chili flakes on thick slices of toasted sourdough. Add a poached egg to turn it into a feast.

Smashed Avocado Toast

A refreshing Tongan drink of grated watermelon, creamy coconut milk and a little sugar, served over ice. Sweet, juicy and the best thing to sip on a hot island afternoon.

My Cooking List