Dairy-Free Lunches from Around the World
A world of lunches that are naturally dairy-free: 217 authentic dishes, each from a real region with its cultural story and dietary swaps built in. Toggle dairy-free on any other recipe and it rewrites itself to match.
217 recipes · showing 1 to 48
Ta'ameya (Egyptian Falafel)Cairo, Egypt · medium · 1 h 10 minEgypt’s own falafel, made from split fava beans instead of chickpeas, packed with herbs for a vivid green centre and fried to a shattering crisp.
Ta'ameya (Egyptian Falafel) Dholl PuriPort Louis, Mauritius · medium · 1 h 10 minFeather-soft flatbreads with ground split peas hidden in the dough, folded around bean curry and chutney.
Dholl Puri Pasta al Sugo e BerbereAsmara, Eritrea · easy · 45 minSpaghetti tossed in silsi, the Eritrean tomato sauce spiked with berbere, the everyday pasta of Asmara.
Pasta al Sugo e Berbere Arroz de FolhaSão Tomé, São Tomé and Príncipe · medium · 1 h 10 minSeasoned rice bloomed in red palm oil, parcelled in banana leaves and steamed until the leaf perfumes the grain, a festive Santomean dish.
Arroz de Folha LoubiaCasablanca-Settat, Morocco · easy · 1 h 45 minWhite beans slow-simmered in a garlicky tomato sauce with cumin and paprika, a humble everyday Moroccan lunch.
Loubia TibsAddis Ababa, Ethiopia · easy · 35 minSizzling sautéed beef or lamb with onions, chili, and rosemary, served on injera, a celebratory Ethiopian favorite.
Tibs Moi MoiLagos, Nigeria · medium · 1 h 30 minA savory steamed pudding of blended black-eyed peas, peppers, and onion, a versatile Nigerian staple.
Moi Moi NdambéDakar, Senegal · easy · 1 h 15 minA spiced black-eyed pea stew served in a crusty baguette, Senegal's everyday street breakfast-lunch.
Ndambé HawawshiCairo, Egypt · easy · 45 minSpiced minced meat baked inside crisp flatbread until juicy and golden, an Egyptian street sandwich.
WaakyeGreater Accra, Ghana · easy · 1 h 15 minRice and beans cooked with sorghum leaves that tint it reddish-brown, the everyday one-pot lunch of Ghana.
Waakye GatsbyWestern Cape, South Africa · easy · 45 minA foot-long roll crammed with meat or masala fillings, hot chips, and peri-peri, Cape Town's legendary sharing sandwich.
Gatsby BrikTunis, Tunisia · medium · 25 minA crisp fried pastry parcel with a runny egg, tuna, and herbs inside, the essential Tunisian starter-lunch.
Brik Nyama ChomaNairobi, Kenya · easy · 1 h 15 minSimply salted goat or beef slow-grilled over charcoal and eaten with kachumbari and ugali, Kenya's social feast.
Nyama Choma Zanzibar UrojoZanzibar, Tanzania · medium · 1 hA tangy turmeric-and-mango broth piled with fritters, potato, and crunchy toppings, Zanzibar's famous mix.
Zanzibar Urojo Attiéké PoissonAbidjan (Lagunes), Côte d’Ivoire · easy · 45 minFermented cassava couscous served with grilled fish and a fresh onion-tomato relish, Côte d'Ivoire's national plate.
Attiéké Poisson MatapaMaputo, Mozambique · medium · 1 h 20 minCassava leaves stewed with peanuts, coconut, and prawns, one of Mozambique's most cherished national dishes.
Matapa ChakhchoukhaAlgiers, Algeria · medium · 2 hTorn flatbread bathed in a spiced lamb, chickpea, and tomato sauce, an Algerian dish for gatherings.
Chakhchoukha LuwomboKampala, Uganda · medium · 2 h 55 minChicken or beef stewed in a rich groundnut sauce, steamed inside a banana leaf, a royal Ganda dish for celebrations.
Luwombo Poulet DGLittoral (Douala), Cameroon · medium · 1 h 5 minFried chicken and sweet plantain simmered with peppers and vegetables in a rich tomato sauce, a Cameroonian celebration favorite.
Poulet DG Nyama ne SadzaHarare, Zimbabwe · easy · 1 h 15 minBeef stewed with tomato and onion served with stiff maize sadza, the everyday heart of the Zimbabwean table.
Nyama ne Sadza Ravitoto sy HenakisoaAnalamanga (Antananarivo), Madagascar · medium · 1 h 35 minPounded cassava leaves slow-cooked with pork, garlic, and ginger, one of Madagascar's best-known dishes.
Ravitoto sy Henakisoa MufeteLuanda, Angola · medium · 1 h 5 minGrilled fish with beans, cassava, and sweet potato under a tangy palm-oil and onion sauce, an Angolan coastal feast.
Mufete DikgobeGaborone, Botswana · easy · 2 h 15 minSamp and beans (or sorghum) slow-cooked soft together into a filling one-pot, a staple of the Botswana table.
Dikgobe Mine FritePort Louis, Mauritius · easy · 35 minWok-fried egg noodles tossed with chicken, prawns, and vegetables in a savory sauce, Mauritius's favorite street lunch.
MadesuKinshasa, DR Congo · easy · 1 h 45 minWhite beans simmered in a savory palm-oil, onion, and tomato sauce, an everyday staple of the DR Congo table.
Madesu Macaroni ImbakbakaTripoli, Libya · easy · 1 hPasta simmered in a spiced lamb-and-tomato sauce until it absorbs it all, Libya's signature everyday pasta.
Macaroni Imbakbaka SuqaarMogadishu, Somalia · easy · 40 minSmall cubes of meat sautéed with potato, peppers, and Somali xawaash spice, a quick everyday dish.
Suqaar ShaiyahKhartoum, Sudan · easy · 35 minStrips of lamb quickly fried with onion, peppers, and spices, a popular Sudanese meat dish for gatherings.
Shaiyah FakoyeBamako, Mali · medium · 1 h 10 minA slippery jute-leaf sauce with meat and smoked fish, served over rice or with tô, a Malian and Sahelian favorite.
Fakoye Rwandan BrochettesKigali, Rwanda · easy · 1 h 20 minMarinated goat skewers grilled over charcoal and served with grilled plantain, Rwanda's favorite social food.
Rwandan Brochettes Kapenta with NshimaLusaka, Zambia · easy · 45 minSmall dried fish fried with tomato and onion, served with stiff maize nshima, an everyday Zambian staple.
Kapenta with Nshima Tô with Okra SauceOuagadougou, Burkina Faso · medium · 45 minA smooth, firm millet paste eaten with a slippery okra and tomato sauce, the daily staple lunch of Burkina Faso.
Tô with Okra Sauce NdagalaBujumbura, Burundi · easy · 30 minTiny silver fish from Lake Tanganyika pan-fried crisp with onion and tomato, a lakeside lunch of Bujumbura.
Ndagala Wassa-WassaCotonou, Benin · medium · 55 minSteamed yam-flour couscous tossed with a spiced tomato and onion sauce, a northern Beninese lunch staple.
Wassa-Wassa Gozo with Groundnut SauceBangui, Central African Republic · medium · 50 minSmooth cassava fufu served with a rich, savory peanut sauce, an everyday plate across the Central African Republic.
Gozo with Groundnut Sauce FumbwaBrazzaville, Republic of the Congo · medium · 1 hWild forest greens simmered with groundnut paste, palm oil, and smoked fish into a deep, savory Congolese stew.
Fumbwa Fah-FahDjibouti City, Djibouti · medium · 1 h 35 minA fiery, aromatic goat and vegetable soup brightened with green chili and lime, Djibouti's favorite restorative lunch.
Fah-Fah Tsebhi BirsenAsmara, Eritrea · easy · 55 minRed lentils simmered with berbere, onion, and tomato into a warming spiced stew, scooped up with injera.
Poisson BraiséLibreville, Gabon · easy · 45 minWhole fish marinated and grilled over coals, served with fried plantain and a fresh tomato-onion relish, Libreville's classic lunch.
Poisson Braisé DomodaBanjul, The Gambia · medium · 1 h 20 minThe Gambian groundnut stew: meat simmered in a thick, tangy peanut sauce with tomato and pumpkin, served over rice.
Domoda Sauce GomboConakry, Guinea · easy · 50 minOkra stewed with red palm oil and smoked fish into a glossy, savory sauce, spooned over rice in the Guinean style.
Sauce Gombo Pescado con YucaMalabo, Equatorial Guinea · easy · 45 minFish braised in a tomato and onion sofrito, served with boiled cassava, a Spanish-inflected coastal lunch of Malabo.
Pescado con Yuca ChabéuBissau, Guinea-Bissau · medium · 50 minFish simmered in a thick red palm-nut sauce with onion, tomato, and chili, served over rice, a signature dish of Guinea-Bissau.
Chabéu MatabaMoroni, Comoros · medium · 1 h 5 minPounded cassava leaves slow-cooked in coconut milk with fish, a fragrant green stew that is Comoros' national dish.
Mataba Palm Butter RiceMonrovia, Liberia · medium · 1 h 15 minChicken simmered in a rich palm-nut sauce with chili and greens, ladled over rice, one of Liberia's most cherished dishes.
Palm Butter Rice NyekoeMaseru, Lesotho · easy · 1 h 45 minA filling one-pot of sorghum and beans simmered slow with pumpkin and onion, the warming everyday lunch of the Lesotho highlands.
Nyekoe Maru wa LahméNouakchott, Mauritania · medium · 1 h 30 minMeat and vegetables simmered in a mustard-scented broth, then rice cooked in that broth, the generous communal lunch of the Mauritanian table.
Maru wa Lahmé MkhwaniLilongwe, Malawi · easy · 30 minTender pumpkin leaves simmered with groundnut flour into a creamy green relish, eaten with nsima across Malawi.
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