Easy Recipes from Around the World, Page 14

New to a cuisine, or just want something forgiving? These authentic dishes are rated easy, approachable methods, everyday techniques, real flavor from real places.
899 recipes · showing 625 to 672
Kelewele (Ghanaian Spiced Fried Plantain)Greater Accra, Ghana · easy · 55 minCubes of ripe plantain tossed in fresh ginger, onion, chili and warm spice, then fried until caramelized at the edges and eaten hot with roasted peanuts.
Roosterkoek (South African Braai Grill Bread)Western Cape, South Africa · easy · 1 h 55 minSoft balls of simple yeast dough baked right on the braai grid over the coals until crusty and hollow-sounding, split hot and spread with butter and apricot jam.
Slata Mechouia (Tunisian Grilled Pepper Salad)Tunis, Tunisia · easy · 1 hGreen peppers, chilies, tomatoes, onion and garlic charred over a flame, peeled and chopped fine with caraway and olive oil, then crowned with tuna, egg and olives.
Lasary Voatabia (Malagasy Tomato and Onion Relish)Analamanga (Antananarivo), Madagascar · easy · 30 minDiced firm tomatoes with onion, spring onion, grated ginger and chili, sharpened with lime juice, the fresh relish spooned beside rice and rich stews all over Madagascar.
Bogobe jwa Lerotse (Sorghum Porridge with Melon)Gaborone, Botswana · easy · 1 h 10 minChunks of cooking melon boiled soft and whisked to a pulp, then thickened with sorghum meal and finished with sour milk into a smooth, gently tangy porridge.
Gâteaux Piment (Mauritian Chili Cakes)Port Louis, Mauritius · easy · 6 h 40 minLittle crisp fritters of soaked, coarsely ground yellow split peas with onion, spring onion, green chili, cumin and coriander, fried golden and eaten hot.
Kamundele (Congolese Beef Skewers)Kinshasa, DR Congo · easy · 1 h 40 minCubes of beef marinated in onion, garlic, ginger, mustard, lemon and chili, threaded with onion and pepper and grilled over charcoal until browned and smoky.
Muufo (Somali Corn Flatbread)Mogadishu, Somalia · easy · 1 h 50 minA soft, thick flatbread of white corn flour and wheat flour, briefly risen and cooked in a covered pan until golden underneath, torn to eat with stews.
Salatet Dakwa (Sudanese Peanut Salad)Khartoum, Sudan · easy · 15 minDiced tomato, cucumber, green pepper, red onion and green chili tossed in a tangy dressing of peanut paste loosened with lime juice, water and oil.
Ibirayi (Rwandan Spiced Fried Potatoes)Kigali, Rwanda · easy · 40 minSmall unpeeled potatoes halved, boiled in water seasoned with garlic and pepper, then deep-fried until brown and crisp, the classic partner to brochettes.
Mucapata (Zambezian Rice with Mung Beans and Coconut)Maputo, Mozambique · easy · 1 h 5 minRice and hulled mung beans cooked together, then simmered in fresh coconut milk until the liquid is absorbed and the pot turns soft, creamy and almost pudding-like.
Koliko (Togolese Fried Yam)Lomé, Togo · easy · 1 h 10 minThick chips of white yam, salted and fried until crisp and golden outside and fluffy inside, eaten hot with a raw pepper sauce of chili, tomato and onion.
Rice Akara (Sierra Leonean Banana Fritters)Freetown, Sierra Leone · easy · 55 minOverripe bananas beaten with rice flour, nutmeg and sugar into a soft batter, dropped by the spoonful into hot oil and fried into light, golden, gluten-free balls.
Achards de Légumes (Comorian Pickled Vegetables)Moroni, Comoros · easy · 12 h 45 minCarrot, cabbage, green beans and peppers blanched crisp, then tossed in hot oil with garlic, ginger, turmeric, mustard seed and chili, sharpened with vinegar and left to steep.
Coupé-Coupé (Gabonese Chopped Grilled Beef)Libreville, Gabon · easy · 45 minBeef grilled over hot coals, chopped small on the spot and tossed in a smoking pan with onion and chili powder, stuffed into fresh bread and eaten with your fingers.
Amateke (Burundian Taro with Eggplant and Leeks)Bujumbura, Burundi · easy · 1 hTender boiled taro folded through white eggplant, tomato and leeks cooked soft in oil, a mild, gently sweet starchy side for Burundian beans.
Chourba (Chadian Chicken and Vegetable Soup)N'Djamena, Chad · easy · 1 h 20 minChicken simmered with onion, garlic, tomato, carrot, potato, green pepper and a little cardamom and chili into a light, fragrant broth, the soup of Chad's Ramadan table.
Pepper Kala (Liberian Fried Dough Balls with Pepper Sauce)Monrovia, Liberia · easy · 1 h 50 minLightly sweet yeasted batter dropped by the spoonful into hot oil and fried into golden, fluffy balls, eaten with a fiery Liberian pepper sauce of scotch bonnets, onion and garlic.
Chigumu (Malawian Banana and Maize Cake)Lilongwe, Malawi · easy · 55 minVery ripe bananas mashed into whole maize flour with a little sugar, salt and soda, then baked into a dense, moist, gently sweet cake with a crusty base, eaten with tea.
Angu de Banana (Santomean Mashed Plantain)São Tomé, São Tomé and Príncipe · easy · 40 minGreen cooking bananas boiled in their skins, peeled and pounded to a smooth, firm mash, shaped into a roll and sliced to serve beside calulu.
Salata Aswad (South Sudanese Eggplant and Peanut Salad)Juba, South Sudan · easy · 55 minFried eggplant simmered into onion, garlic and tomato paste, mashed soft and finished with peanut butter, cumin and lime, a warm, rich salad scooped up with kisra or bread.
Gomen (Ethiopian Collard Greens)Amhara, Ethiopia · easy · 40 minChopped collard greens cooked down with onion, garlic, ginger and green chili in spiced butter, the soft, savoury greens spooned onto injera beside every wot.
Kolo (Ethiopian Roasted Barley Snack)Addis Ababa, Ethiopia · easy · 1 h 15 minBarley, chickpeas and peanuts roasted until crunchy and deeply toasted, tossed with salt and a pinch of berbere and eaten by the handful with coffee.
Thiéré (Senegalese Millet Couscous)Dakar, Senegal · easy · 50 minFine millet couscous moistened, steamed until fluffy and bound with lalo, baobab leaf powder, the soft, earthy grain served under or beside a Senegalese stew.
Roz bel Shareya (Egyptian Vermicelli Rice)Cairo, Egypt · easy · 1 h 10 minFine vermicelli toasted golden in ghee, then cooked with short-grain Egyptian rice into a fluffy, buttery, nutty pilaf served with stews, kofta and roast chicken.
Termis (Egyptian Brined Lupini Beans)Alexandria, Egypt · easy · 4 daysDried lupini beans soaked, boiled until bright yellow and leached in fresh water for days until the bitterness is gone, then kept in salty brine with lemon, cumin and chili.
Smoked Snoek PâtéWestern Cape, South Africa · easy · 1 h 20 minFlaked smoked snoek folded into cream cheese and sour cream with sharp Cheddar, parsley, lemon and white pepper, a Cape classic spread thickly on toast or roosterkoek.
Omek Houria (Tunisian Spicy Carrot Salad)Tunis, Tunisia · easy · 40 minBoiled carrots crushed coarsely with garlic, harissa, caraway and olive oil, topped with tuna, egg and black olives, a fiery orange salad served with bread, fried fish or grilled meat.
Bhajia (Kenyan Crispy Potato Fritters)Nairobi, Kenya · easy · 1 hThin potato slices coated in a spiced gram flour batter with green chili, ginger, turmeric and coriander, fried until crisp and served hot with a tangy tomato chutney.
Mahindi Choma (Kenyan Roasted Maize)Nairobi, Kenya · easy · 50 minWhole cobs of white maize roasted slowly over charcoal until chewy and charred in patches, then rubbed with a cut lemon dipped in salt and crushed pili pili.
Mishkaki (Tanzanian Beef Skewers)Zanzibar, Tanzania · easy · 2 h 32 minCubes of beef marinated in garlic, ginger, lemon, cumin, coriander and chili, threaded onto skewers and grilled over charcoal until charred at the edges, sold hot on street corners.
Karantika (Algerian Chickpea Flan)Algiers, Algeria · easy · 1 h 50 minA thin chickpea-flour batter with cumin and oil, baked into a soft, custardy slab with a golden top, cut hot into squares and eaten in a baguette with harissa and more cumin.
Maputi aneNzungu (Zimbabwean Roasted Maize and Peanuts)Harare, Zimbabwe · easy · 30 minDried white maize kernels dry-roasted in a heavy pan until golden, then roasted on with raw peanuts until charred in spots and finished with a splash of salty water.
Mofo Sakay (Malagasy Chili Fritters)Analamanga (Antananarivo), Madagascar · easy · 30 minLittle savoury fritters of a thick flour and egg batter packed with watercress, spring onion, tomato and red chili, fried golden by the spoonful and eaten hot.
Kaak Malih (Libyan Savoury Cookie Rings)Tripoli, Libya · easy · 2 hLight, crumbly savoury biscuits of flour, butter, oil and milk, shaped into little rings or braids, glazed with egg, scattered with sesame and baked pale gold to eat with tea or coffee.
Mseyer (Libyan Quick Pickled Vegetables)Tripoli, Libya · easy · 6 h 25 minCrunchy carrot, cucumber and whole hot green chilies steeped in a sharp brine of lemon juice, vinegar, garlic, cumin and parsley, the quick pickle Libyans set beside couscous and steamed dishes.
Salade Ourite (Mauritian Octopus Salad)Port Louis, Mauritius · easy · 1 h 5 minTender boiled octopus cut into pieces and tossed with sliced onion, tomato, lemon juice and oil, sharpened with green chili and coriander, served warm or cold with bread.
Lituma (Congolese Mashed Plantain)Kinshasa, DR Congo · easy · 35 minGreen and just-ripe plantains boiled until soft, then pounded into a smooth, heavy, dough-like mash and shaped to eat with pondu, fish or any Congolese stew.
Kitaba (Angolan Spiced Peanut Paste)Luanda, Angola · easy · 25 minFreshly roasted peanuts pounded with hot chili and sea salt into a coarse, crunchy, fiery paste, eaten by the spoonful as a snack or stirred into peanut stews.
Sambaza (Rwandan Fried Lake Kivu Fish)Kigali, Rwanda · easy · 30 minTiny whole lake sardines dusted in seasoned flour and deep fried until crisp, piled on a plate with lemon wedges, pili-pili and a pot of mayonnaise for the table to share.
Akabenzi (Rwandan Crispy Fried Pork)Kigali, Rwanda · easy · 1 h 10 minChunks of fatty pork simmered until tender, then fried dry in their own fat until crisp and browned, tossed with onion, green pepper and chili and finished with lime and coriander.
Xerém (Cape Verdean Coarse Cornmeal)Santiago (Praia), Cape Verde · easy · 40 minCoarsely ground dried corn simmered with onion, garlic, green pepper and bay leaf into a soft, savoury porridge, served beside fish, meat stews and fried moray.
Salade Togolaise (Togolese Spaghetti Salad)Lomé, Togo · easy · 1 h 10 minCrisp lettuce piled with cooked spaghetti, carrots, green beans, beetroot, cucumber, tomato, hard-boiled egg and sardines, all dressed in a creamy mustard and mayonnaise vinaigrette.
Salone Pepper Soup (Sierra Leonean Fish Pepper Soup)Freetown, Sierra Leone · easy · 1 h 10 minA clear, fiery broth of blended onion and hot pepper with ginger, garlic and thyme, simmered with potato and finished with pieces of snapper, served hot in small bowls.
Aubergines aux Crevettes et Sardines (Gabonese Eggplant with Shrimp and Sardines)Libreville, Gabon · easy · 1 h 25 minSteamed eggplant, chopped and simmered with onion, green pepper, tomato, garlic, shrimp and flaked sardines into a soft, savoury stew, served warm as a first course.
Brochettes au Koura-Koura (Burkinabè Peanut-Crusted Beef Skewers)Ouagadougou, Burkina Faso · easy · 1 h 40 minSmall cubes of beef marinated in peanut paste, chili and oil, grilled over charcoal and rolled while hot in crushed koura-koura, the crunchy peanut cake of Kaya.
Therere (Malawian Okra Relish)Lilongwe, Malawi · easy · 30 minSliced okra, pumpkin leaves and tomato cooked fast in a little salted water with a pinch of bicarbonate of soda until soft, foamy and pleasantly slippery, the everyday relish served beside nsima.
Lipabi (Basotho Roasted Maize Meal)Maseru, Lesotho · easy · 1 hDried maize kernels roasted golden in a dry pan, ground to a fine, toasty powder and seasoned with a pinch of salt and sugar, the Basotho travelling food eaten by the spoonful or stirred into water.
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