High Protein

Seswaa sa Konofolo is a Botswana-style slow-simmered, pounded beef infused with garlic, served with soft maize meal pap and sautéed spinach with onions. It’s hearty, deeply savory, and comforting, ideal for a family meal. Simple ingredients, long simmer, rich flavor.

Lablabi is a Tunisian chickpea and bread stew scented with cumin and caraway, finished with harissa, olive oil, lemon, and classic toppings like egg, tuna, capers, and parsley. Hearty, aromatic, and customizable, it’s a comforting street-food staple.

Sayadieh is a Levantine spiced fish-and-rice pilaf featuring caramelized onions, warm aromatics, and flaky white fish, finished with toasted pine nuts, parsley, and lemon. Comforting, fragrant, and perfect for a family dinner.

Muamba de Galinha is a classic Angolan chicken stew simmered in red palm oil with okra, pumpkin, tomatoes, and aromatics, finished with spinach and brightened with lemon and cilantro. Served with rice, it’s rich, gently spicy, and deeply savory.

Juicy, yogurt-and-lemon marinated mutton skewers scented with garlic, cumin, and paprika, grilled with onion and bell pepper for smoky, tender bites.

A Kyrgyz-style Issyk‑Kul trout prepared with lemon, dill, garlic, and butter, seared and oven-finished with onions and served alongside golden potatoes. Bright, herbaceous, and comforting with crisped edges and tender, flaky fish.

A classic Beninese fresh cheese, curdled with lemon juice and lightly salted, then fried in vibrant red palm oil for a delicately springy texture and savory, gently tangy flavor. Often enjoyed as street food or a snack, Wagashi Cotonou shines with a crisp exterior and creamy center.

Juicy chicken thighs marinated and simmered in a fiery, tangy Grenadian pepper sauce featuring scotch bonnets, lime, mustard, and warm spices. Bright, aromatic, and packed with Caribbean heat. Perfect with rice, fried plantains, or a crisp slaw.

Poulet Ouaga is a spicy, herb-forward West African chicken dish from Burkina Faso, marinated with Dijon, garlic, ginger, and aromatics, then seared in peanut oil and served with rice and fried plantains.

A Caribbean classic featuring lime-, garlic-, thyme-, and allspice-marinated jackfish seared in coconut oil and served with roasted breadfruit—savory, aromatic, and satisfying.

A classic Cantonese banquet bite: coin-sized slices of lap cheong, chicken liver, and juicy chicken thigh skewered, pan-seared or grilled, and lacquered with a fragrant five-spice soy–oyster–honey glaze, then finished with scallions and sesame seeds.

Solwara Sipsup is a fragrant Papua New Guinean coconut seafood soup brimming with fish, prawns, and mussels, brightened with lime, lemongrass, and ginger. Root vegetables like sweet potato and taro make it hearty, while bird’s eye chili adds gentle heat.

A bright, island-style citrus-cured fish bathed in silky coconut cream with crunchy vegetables and chili heat—cool, refreshing, and deeply aromatic.

Chapli Kebab is a boldly spiced, shallow‑fried beef patty from the Pakistani–Afghan region, studded with onion, tomato, herbs, and crushed spices. Crispy at the edges and juicy inside, it’s finished with lemon for brightness and served with chutney, naan, or salad.

Shanghainese soup dumplings filled with savory pork and rich gelatinized chicken stock that melts into soup as they steam; served with black vinegar and chili oil.