Latest Recipes

Galbi jjim is rich, glossy, and deeply savory, with tender beef short ribs braised in a soy-pear sauce until succulent. Korean radish turns sweet and silky in the braising liquid, while shiitake mushrooms add earthy depth and sesame brings a warm nutty finish.

These beef ribs are deeply seasoned with smoky paprika, garlic, cumin, and a touch of paleo-friendly sweetness, then roasted until dark and glossy. The result is a bold, sticky, barbecue-style rack with crisp edges, juicy meat, and a robust, peppery crust.

This paleo Sanguche de Corazon delivers smoky, juicy strips of quickly grilled beef heart with a bright, spicy herb sauce and sharp lime-dressed red onion. Wrapped in cool lettuce with creamy avocado, it is bold, fresh, and deeply savory without needing bread.

This acai na tigela is thick, icy, and intensely fruity, with the deep berry flavor of acai balanced by sweet banana and bright strawberry. Crisp granola and fresh fruit on top add the classic contrast that makes every spoonful creamy, crunchy, and refreshing.

Firfir be Ayib is soft, tangy injera torn into pieces and quickly tossed in a fragrant sauce of niter kibbeh, onion, and berbere. Finished with cool, crumbly ayib, it is rich, spicy, and comforting while remaining simple enough for a fast weekday meal.

This simple salad is bright, peppery, and deeply satisfying despite its short ingredient list. Crisp rocket, nutty Parmigiano, warm toasted pine nuts, and a sharp lemon-olive oil dressing create a clean, elegant plate that works as a starter or light low-carb side.

Silky roasted aubergine is folded with sweet caramelised onion, tangy kashk, and warm turmeric, then finished with walnuts and fragrant mint oil. The result is rich, savory, lightly smoky, and deeply comforting, with a balance of creaminess and gentle sharpness.

This thin-crust pizza comes out crisp and blistered, layered with sweet tomato, melted mozzarella, silky prosciutto, peppery rocket, and nutty shavings of Parmigiano-Reggiano. The contrast of hot base and cool topping makes it elegant, classic, and intensely satisfying.

Aperol Sour is bright, bittersweet, and silky, with fresh lemon sharpening Aperol's orange-herbal notes and egg white lending a soft, creamy foam. A small Prosecco float adds lift and elegance, making the drink feel festive yet effortless.

This Amarula Cheesecake is silky, lightly boozy, and rich without being heavy. A crisp chocolate biscuit base supports a smooth cream cheese filling with warm vanilla and caramel notes, finished with a little dark chocolate for contrast.

Mate cocido is a comforting hot infusion with the earthy, gently bitter character of yerba mate softened by warm milk and sugar. This version is smooth, simple, and beginner-friendly, making it ideal for breakfast or an afternoon snack.

This cold yerba mate drink is bright, citrusy, and intensely refreshing, with the gentle bitterness of mate balanced by sweet orange and cool mint. Served over plenty of ice, it is a simple beginner-friendly drink that feels both energizing and thirst-quenching.

Chana Dal Tadka is a comforting bowl of yellow split lentils simmered until tender, then enriched with a savoury onion-tomato masala and a fragrant tempering of mustard, cumin, and asafoetida. The result is earthy, gently spiced, and deeply satisfying, with bright freshness from coriander and lemon at the end.

This simple stir-fry combines sweet, tender winter melon with juicy shrimp, aromatic garlic, and fresh spring onion. The result is light, savory, and subtly sweet, with a clean finish that pairs beautifully with hot rice.

This hearty erwtensoep is thick, earthy, and deeply warming, with creamy split peas, sweet root vegetables, and slices of smoky sausage in every bowl. The celeriac and leek give it a distinctive savory depth, while marjoram and bay add a gentle herbal note.

This classic braise combines silky winter melon with tender pork belly in a glossy, savory sauce scented with ginger, soy, and oyster sauce. The dried shrimp add deep umami, while the melon turns soft and juicy, balancing the richness of the pork beautifully.

Morogo Stew is a comforting dish of tender leafy greens simmered with onion, garlic, and tomato until soft and deeply savory. Ground roasted peanuts give the stew a rich, nutty finish and a gentle thickness that makes it especially satisfying despite its simple ingredients.

Morogo Fritters are savoury, golden patties with tender leafy greens, sweet onion, and warm cumin in every bite. Crisp at the edges and soft in the centre, they make a comforting light meal or snack served hot with a squeeze of lemon.

Sharbat Batikh is a light, fragrant watermelon sorbet with bright lime and a delicate hint of rose water. Fresh mint and lime zest sharpen the sweetness, making it an especially cooling dessert for warm days.

Karpuz Salatasi is a crisp, cooling summer salad that balances juicy watermelon with salty feta, briny black olives, and fragrant mint. A quick lime and olive oil dressing ties everything together, making it bright, refreshing, and ideal for hot weather.

These delicate vine leaves are filled with fragrant rice, sweet currants, buttery pine nuts, and herbs, then gently simmered until tender. The result is savory, citrusy, and aromatic, with a refined balance of olive oil, warm spice, and fresh dill.

These small teff cookies are gently spiced with cardamom and finished with toasted sesame for a warm, nutty crunch. They bake quickly and have a tender, slightly sandy crumb with deep flavour from the teff and coconut oil.

Yalanji is a delicate dish of vine leaves tightly rolled around a fragrant filling of rice, tomato, onion, parsley, mint, and allspice. The finished rolls are tender, lemony, and richly perfumed with olive oil, making them ideal as a mezze plate or light main.

Genfo is a thick, comforting teff porridge with a deep, earthy flavor and a satisfyingly smooth, dense texture. A well of warm niter kibbeh and berbere in the center adds richness, spice, and an aromatic finish that makes the simple dish especially memorable.