Egg-Free Recipes from Around the World, Page 17

Every dish here is naturally egg-free, no substitutions needed, and comes from a real culinary tradition somewhere on the map. Prefer to wander? On any recipe you can toggle egg-free and the ingredients rewrite themselves with regional swaps.
1269 recipes · showing 769 to 816
Cajeta de CocoSan José, Costa Rica · medium · 55 minA dense coconut-and-milk fudge cooked down to chewy squares, a traditional Costa Rican homemade candy.
Sopa de CaracolSan Pedro Sula, Honduras · medium · 1 h 5 minA rich conch soup in coconut broth with yuca, plantain, and corn, the Garifuna coastal dish Honduras made famous.
Rosquillas en MielSan Pedro Sula, Honduras · medium · 55 minLittle corn-and-cheese rings simmered in a dark spiced sugar syrup, a Honduran and Central American sweet.
Ceviche PanameñoPanama City, Panama · easy · 25 minDiced corvina cured in lime with onion, celery, and habanero, the fish-market lunch sold in cups across Panama City.
Arroz con GandulesSan Juan, Puerto Rico · medium · 1 hRice cooked with pigeon peas, sofrito, and pork in one pot, forming a prized crust, Puerto Rico's national dish.
TemblequeSan Juan, Puerto Rico · easy · 3 h 25 minA wobbling coconut pudding set with cornstarch and dusted with cinnamon, a light Puerto Rican holiday classic.
GarnachesBelize City, Belize · easy · 35 minCrisp fried tortillas topped with refried beans, cheese, and pickled cabbage, Belize's favorite street snack-lunch.
KadushiWillemstad, Curaçao · medium · 9 h 10 minA thick, green cactus soup with salted fish and okra, a truly local Curaçaoan dish born of the arid island.
Grenadian Nutmeg Ice CreamSt. George's, Grenada · easy · 25 minA cool, creamy ice cream fragrant with fresh-grated nutmeg, showcasing the spice that defines the Isle of Spice.
Saint Lucian Pumpkin RiceCastries, Saint Lucia · easy · 45 minRice simmered with sweet pumpkin, coconut, and island herbs into a soft, golden one-pot, an everyday Lucian lunch.
Coconut Sugar CakeBasseterre, Saint Kitts and Nevis · easy · 35 minChewy pink-and-white coconut candy set in ginger sugar syrup, a nostalgic Saint Kitts and Nevis sweet.
Dominica Guava CheeseRoseau, Dominica · medium · 1 hA firm, chewy guava paste cooked down and cut into sugared squares, a confection traditional to Dominica.
DuckanooKingstown, Saint Vincent and the Grenadines · medium · 1 h 10 minSweet spiced cornmeal and coconut tied in banana leaves and boiled, a West African legacy sweet of Saint Vincent.
Bahamian Conch SaladNassau, Bahamas · easy · 25 minFresh conch diced and cured at the table in lime and sour orange with sweet peppers, tomato, cucumber, and fiery goat pepper.
Montreal Smoked Meat SandwichQuébec, Canada · easy · 30 minHand-carved, spice-cured smoked beef brisket steamed until tender and piled high on rye with a swipe of yellow mustard.
Dominica BouyonRoseau, Dominica · medium · 1 h 30 minA thick one-pot of ground provisions, dumplings, dasheen leaves, and salt beef simmered with coconut and Caribbean herbs.
Grenadian Fish BrothSt. George's, Grenada · medium · 1 hA restorative Saturday soup of fresh fish, green figs, and provisions simmered with dumplings, coconut, and island spice.
Conch SouseBasseterre, Saint Kitts and Nevis · easy · 2 h 5 minTender boiled conch pickled in a cool, bright broth of lime, onion, cucumber, and scotch bonnet, a St Kitts weekend favorite.
Coconut TurnoverCastries, Saint Lucia · medium · 2 h 35 minSoft sweet yeasted dough folded around spiced, sticky grated coconut, a Saint Lucian bakery treat.
DucanaSt. John's, Antigua and Barbuda · medium · 1 h 15 minSweet grated sweet potato and coconut spiced and steamed in banana leaves, a traditional Antiguan treat.
Kak'ik (Q'eqchi' Turkey Soup)Sacatepéquez (Antigua), Guatemala · medium · 2 hA clear, deep-red Maya turkey soup built on a charred recado of tomato, tomatillo, and smoky cobanero chile, finished with mint and cilantro.
Tamales ColoradosSacatepéquez (Antigua), Guatemala · advanced · 2 h 30 minSoft corn masa tinted with a red recado of tomato, chile, and toasted seeds, wrapped around pork with an olive, and steamed in banana leaf.
Tira de Asado con ChimichurriMontevideo, Uruguay · medium · 2 h 20 minCross-cut beef short ribs salted and grilled slowly over wood embers until the fat renders, served with a sharp garlic and parsley chimichurri.
Arroz con Pollo a la CubanaHavana, Cuba · easy · 1 h 10 minChicken browned and simmered into golden rice with a sofrito of onion, pepper, and garlic, tomato, dry wine, saffron, pimientos, and peas.
Thayacha (Andean Frozen Oca)La Paz, Bolivia · easy · 8 h 40 minAn ancient Bolivian altiplano treat: sweet oca tubers boiled with cinnamon, then frozen overnight into a natural ice, sold in the winter markets of La Paz and El Alto.
MetemgeeDemerara (Georgetown), Guyana · medium · 1 h 10 minGround provisions and plantain simmered in coconut milk until creamy, with fluffy steamed dumplings (duff) and fried fish on top.
Locro de Papa (Potato and Cheese Soup)Pichincha (Andes), Ecuador · easy · 50 minA thick, golden Andean potato soup enriched with milk and fresh cheese, served with avocado and cilantro.
Seco de Pollo (Chicken Stew)Pichincha (Andes), Ecuador · medium · 1 h 20 minChicken braised slowly in a sauce of tomato, onion, peppers, cilantro and beer until tender and glossy, served over rice.
Asado Negro (Black Roast)Caracas, Venezuela · advanced · 3 h 20 minA lean beef roast seared in caramelised panela and braised for hours in wine and aromatics into a glossy, near-black gravy.
Fricasé PaceñoLa Paz, Bolivia · medium · 2 h 20 minA warming La Paz pork stew in a golden, spicy yellow-chili broth, served with mote (hominy) and chuño.
TamalesMichoacán, Mexico · advanced · 2 h 15 minCorn masa spread on husks, filled with chicken in salsa verde and steamed, the fragrant parcels made in big batches for Dia de los Muertos and set on the ofrenda to feed returning souls.
Calabaza en TachaOaxaca, Mexico · easy · 1 h 15 minPumpkin simmered in dark piloncillo syrup with cinnamon, cloves and orange until deep amber and tender, a pre-Hispanic sweet that is a fixture of the Dia de los Muertos altar.
Antiguan SaltfishSt. John's, Antigua and Barbuda · easy · 2 h 50 minSalt cod soaked, flaked, and sauteed with onion, sweet pepper, tomato, garlic, and thyme; Antigua's savoury saltfish, the classic partner to fungie, chop-up, or ducana.
Antiguan Seasoned RiceSt. John's, Antigua and Barbuda · easy · 1 h 5 minA one-pot of rice and pigeon peas cooked down with seasoned chicken, tomato, sweet pepper, and thyme until every grain is savoury; Antigua's everyday cook-up rice.
Pudding and SouseBridgetown, Barbados · medium · 4 hBarbados' Saturday lunch: pickled pork brightened with lime, cucumber, onion, and hot pepper, served cold alongside a spiced steamed sweet potato pudding.
Belizean Rice and BeansBelize City, Belize · easy · 8 h 55 minRed kidney beans and rice cooked together in coconut milk until fluffy and fragrant; the Sunday staple of Belize, quite distinct from stew beans served over rice.
HudutBelize City, Belize · medium · 1 hThe Garifuna signature of Belize: fish simmered in a coconut broth called sere, served with fu-fu, green and ripe plantains pounded into a soft, sticky mash.
TourtièreQuébec, Canada · medium · 1 h 40 minThe Québécois meat pie of the Christmas réveillon: ground pork and beef bound with mashed potato and warm spices, baked in a double crust.
Pâté ChinoisQuébec, Canada · easy · 1 h 5 minQuébec's beloved layered casserole: seasoned ground beef under a layer of creamed corn and a blanket of buttery mashed potato, baked golden.
Olla de CarneSan José, Costa Rica · medium · 3 hCosta Rica's weekend pot of meat: beef simmered with a rainbow of root vegetables, corn, chayote, and plantain into a rich, nourishing broth, served with rice.
Stobá di KabrituWillemstad, Curaçao · medium · 3 h 30 minThe celebration stew of Curaçao: goat marinated in lime then slow-braised with onion, tomato, and Antillean spices until it falls from the bone.
GuiamboWillemstad, Curaçao · medium · 9 h 15 minCuraçao's okra soup: a thick, green Antillean gumbo of okra cooked down with salt beef, fish, and shrimp, served with a scoop of funchi.
Dominica SancocheRoseau, Dominica · easy · 8 h 50 minDominica's Creole-season saltfish sancoche: flaked salt cod simmered in a curried coconut milk sauce with seasoning peppers and okra, served with provisions.
Sancocho DominicanoCibao, Dominican Republic · advanced · 3 h 15 minThe Dominican Republic's legendary celebration stew: several meats simmered for hours with yuca, yautía, plantain, and pumpkin into a thick broth, served with rice and avocado.
Locrio de PolloCibao, Dominican Republic · medium · 1 h 5 minThe Dominican one-pot rice and chicken: chicken seared in caramelized sugar for a deep colour, then rice cooked in the drippings with sofrito, olives, and capers.
Sopa de PataSan Salvador, El Salvador · advanced · 3 h 30 minA hearty Salvadoran cow's-foot and tripe soup, tinted red with annatto and loaded with yuca, chayote, corn, and cabbage, finished with lime and cilantro.
Grenadian Curried LambiSt. George's, Grenada · medium · 1 h 35 minLambi (conch) tenderized and simmered in a fragrant curried coconut sauce with onion, tomato, thyme, and scotch bonnet; a prized Grenadian seafood dish.
Grenadian Callaloo SoupSt. George's, Grenada · easy · 50 minA creamy Grenadian soup of callaloo (dasheen) leaves and okra simmered in coconut milk with thyme and a whole hot pepper, blended smooth.
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