Gluten-Free Recipes from Around the World, Page 14

Every dish here is naturally gluten-free, no substitutions needed, and comes from a real culinary tradition somewhere on the map. Prefer to wander? On any recipe you can toggle gluten-free and the ingredients rewrite themselves with regional swaps.
871 recipes · showing 625 to 672
KapanaWindhoek, Namibia · easy · 30 minNamibia's open-fire street beef: thin strips grilled fast over coals and dusted with a spicy dry rub.
Salad Pwason Fime (Smoked Fish Salad)Victoria, Seychelles · easy · 20 minFlaked smoked fish tossed raw with sour green mango, red onion, tomato, and chili in a bright lime and oil dressing.
Umbidvo Wetintsanga (Pumpkin Leaves with Groundnuts)Mbabane, Eswatini · easy · 40 minTender pumpkin leaves simmered with onion and tomato and made creamy with crushed groundnuts, a cherished Swazi dish.
MorohoMaseru, Lesotho · easy · 30 minLeafy greens cooked down with onion and tomato, the everyday vegetable that Basotho eat with papa at almost every meal.
KalembulaLusaka, Zambia · easy · 40 minTender sweet potato leaves simmered with pounded groundnuts into a creamy Zambian relish for nshima.
Mchicha wa Nazi (Greens in Coconut Milk)Zanzibar, Tanzania · easy · 35 minAmaranth greens slow-wilted with onion, tomato and chili, then made silky with coconut milk in the Zanzibari style.
Zaalouk (Moroccan Eggplant and Tomato Salad)Fès-Meknès, Morocco · easy · 1 hCharred eggplant cooked down with tomato, garlic, cumin, paprika, olive oil and fresh herbs into a smoky, spoonable cooked salad eaten with Moroccan bread.
Azifa (Ethiopian Green Lentil Salad)Addis Ababa, Ethiopia · easy · 1 h 45 minGreen lentils cooked until just tender, then chilled and tossed with red onion, green chili, lemon or lime and a sharp dressing of ground mustard seed.
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.
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.
Funge (Angolan Cassava Flour Porridge)Luanda, Angola · medium · 20 minCassava flour beaten into boiling water with a wooden spoon until it turns smooth, glossy and elastic, the swallow that carries muamba, calulu and every Angolan sauce.
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.
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.
Hilbet (Eritrean Fava and Fenugreek Whip)Asmara, Eritrea · medium · 12 h 10 minFava beans, lentils and fenugreek cooked to a smooth paste, cooled and whipped into a pale, fluffy spread, with a well of spicy berbere tomato sils in the middle.
Klui-Klui (Beninese Peanut Sticks)Cotonou, Benin · medium · 1 h 15 minRoasted peanuts ground to a paste, kneaded with salted water to press out their oil, spiced with ginger and chili, shaped into sticks and rings and fried until hard and crunchy.
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.
Firinda (Tooro Mashed Bean Sauce)Kampala, Uganda · medium · 9 h 55 minDried beans soaked and skinned, boiled soft with eggplant, mashed to a smooth, creamy sauce with onion and finished with a spoonful of ghee, to eat with millet bread or matooke.
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.
Gonré (Burkinabè Steamed Bean Cakes)Ouagadougou, Burkina Faso · medium · 2 h 10 minSkinned black-eyed peas ground to a paste with potash, salt, oil and dried chili, beaten light, wrapped in leaves and steamed into soft cakes eaten with a pour of groundnut oil and chili.
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.
Chikwangue (Kwanga, Congolese Fermented Cassava Loaf)Brazzaville, Republic of the Congo · advanced · 3.5 daysCassava soaked for days until it ferments, pressed, ground and part-cooked, then kneaded, rolled into batons, wrapped in leaves and boiled into firm, springy, tangy loaves.
Envuelto de Calabaza (Equatoguinean Pumpkin-Seed Parcels)Malabo, Equatorial Guinea · medium · 2 h 40 minGround pumpkin seeds beaten with water, smoked fish, onion and hot pepper into a thick paste, wrapped in banana leaves and cooked slowly into firm, savoury parcels.
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.
Kilishi (Nigerien Spiced Dried Beef)Niamey, Niger · medium · 8 hPaper-thin sheets of lean beef dried until leathery, coated in a spiced groundnut paste with chili, ginger and onion, dried again and flashed over high heat into crisp, fiery jerky.
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.
Gozo (Central African Cassava Flour Dough)Bangui, Central African Republic · medium · 17 minCassava flour worked into boiling water until it turns into a smooth, sticky, slightly translucent dough, rolled into balls and dipped into ngunza, koko or any Central African sauce.
Pitche-Patche (Bissau-Guinean Oyster and Rice Soup)Bissau, Guinea-Bissau · medium · 1 h 15 minOysters poached in a light tomato broth thickened with a little broken rice, finished with lemon juice and a touch of piri-piri.
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.
Pounded Yam (Iyan)Lagos, Nigeria · medium · 40 minBoiled white yam pounded while hot into a smooth, stretchy, snow-white dough, pinched off by hand and dipped into egusi, okra or vegetable soup.
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.
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.
Shito (Ghanaian Black Pepper Sauce)Greater Accra, Ghana · medium · 1 h 15 minOnion, ginger, garlic and tomato fried down in plenty of oil with dried chili, dried fish and dried shrimp until almost black, a fiery, savoury relish eaten a spoonful at a time with kenkey, rice and waakye.
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.
Biltong (South African Air-Dried Beef)KwaZulu-Natal, South Africa · medium · 4.5 daysThick strips of beef cured with coarse salt, toasted coriander, black pepper and vinegar, then hung to air-dry for days until dark outside and still tender within, sliced thin to eat.
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.
Foutou Banane (Ivorian Pounded Plantain and Cassava)Abidjan (Lagunes), Côte d’Ivoire · medium · 1 hBoiled plantain and cassava pounded together while hot into a smooth, elastic, faintly sweet dough, shaped into balls and served with sauce graine or peanut sauce.
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.
Bajiye (Somali Black-Eyed Pea Fritters)Mogadishu, Somalia · medium · 7 hSoaked, skinned black-eyed peas ground coarsely with onion, tomato, garlic, green chili, coriander and turmeric, fried in small crisp balls and dipped in a sharp green chili sauce.
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.
← Browse all collections