Nut-Free Dinners from Around the World
A world of dinners that are naturally nut-free: 370 authentic dishes, each from a real region with its cultural story and dietary swaps built in. Toggle nut-free on any other recipe and it rewrites itself to match.
370 recipes · showing 1 to 48
Chicken Tagine with Preserved Lemon & OlivesMarrakesh-Safi, Morocco · medium · 1 h 20 minSlow-braised chicken perfumed with saffron and ginger, brightened by salty preserved lemon and green olives.
Chicken Tagine with Preserved Lemon & Olives Misir Wot (Spiced Red Lentil Stew)Amhara, Ethiopia · easy · 1 hRed lentils melted into a deep, chili-red stew built on berbere spice and slow-caramelized onions.
Misir Wot (Spiced Red Lentil Stew) Nigerian Jollof RiceLagos, Nigeria · medium · 1 h 5 minLong-grain rice simmered in a smoky, slightly spicy pepper-and-tomato base until every grain is stained red.
Nigerian Jollof Rice Thieboudienne (Senegalese Fish & Rice)Dakar, Senegal · advanced · 1 h 50 minSenegal’s national dish: herb-stuffed fish braised with vegetables over deeply tomato-stained broken rice.
Thieboudienne (Senegalese Fish & Rice) KoshariCairo, Egypt · easy · 1 hCairo’s carb-on-carb street food: lentils, rice, and pasta under spiced tomato sauce and crispy onions.
Koshari Chakalaka & PapKwaZulu-Natal, South Africa · easy · 50 minA punchy curried vegetable-and-bean relish beside smooth white maize porridge, braai-day essentials.
Chakalaka & Pap Sukuma Wiki & UgaliNairobi, Kenya · easy · 40 minCollard greens braised with tomatoes and onion beside firm maize ugali, Kenya’s daily bread and greens.
Sukuma Wiki & Ugali Frango Piri-PiriMaputo, Mozambique · medium · 5 hButterflied chicken grilled under a lemon-garlic piri-piri baste, the original of a dish the world now queues for.
Frango Piri-Piri Friday Couscous with Seven VegetablesAlgiers, Algeria · medium · 1 h 15 minSteamed couscous under a saffron-tinted vegetable stew, the meal that gathers Algerian families every Friday.
Friday Couscous with Seven Vegetables RomazavaAnalamanga (Antananarivo), Madagascar · easy · 1 h 15 minMadagascar’s national broth: zebu beef and mixed leafy greens with ginger and tomato, ladled over rice.
Romazava Doro WatAmhara, Ethiopia · medium · 1 h 55 minEthiopia’s celebration dish: chicken slow-stewed in a mountain of caramelized onions and berbere, with whole eggs.
Muamba de GalinhaLuanda, Angola · easy · 1 h 15 minAngola’s national dish: chicken stewed golden in palm oil with okra, garlic, and chili until the sauce turns silk.
Muamba de Galinha Seswaa with PapGaborone, Botswana · easy · 2 h 40 minBeef simmered for hours with little more than salt, then pounded into rich shreds, Botswana’s dish of weddings and state occasions.
Seswaa with Pap Red RedGreater Accra, Ghana · easy · 50 minBlack-eyed peas stewed in red palm oil beside caramelized fried plantains, named twice for its two shades of red.
Red Red Poulet YassaCasamance, Senegal · easy · 5 h 15 minChicken smothered in a mountain of lemon-and-mustard onions, grilled then braised, Casamance’s gift to West Africa.
Pondu (Saka Saka)Kinshasa, DR Congo · easy · 1 h 20 minCassava leaves pounded and simmered with palm oil, eggplant, and smoked richness, the Congo’s daily green.
Pondu (Saka Saka) Egusi SoupEnugu (Southeast), Nigeria · medium · 1 h 5 minGround melon seeds cooked into a rich, nubbly soup with greens and assorted meats, the pride of the Igbo southeast.
Shiro WotAddis Ababa, Ethiopia · easy · 30 minGround-chickpea flour whisked into a spiced, silky stew, the dish that feeds Ethiopia on fasting days and hard times alike.
Bunny ChowKwaZulu-Natal, South Africa · medium · 1 h 20 minA hollowed half-loaf of bread filled with fiery Durban curry, the ultimate hand-held street meal.
Bariis IskukarisMogadishu, Somalia · medium · 1 h 10 minFragrant basmati rice cooked with xawaash spice, caramelized onions, and raisins, Somalia’s festive celebration rice.
Bariis Iskukaris Bamia (Sudanese Okra Stew)Khartoum, Sudan · easy · 1 h 10 minTender lamb and okra simmered in a garlicky tomato broth spiced with black lime, Sudan’s everyday comfort, scooped with kisra.
Bamia (Sudanese Okra Stew) MolokhiaCairo, Egypt · easy · 40 minFinely minced jute leaves cooked into a green, garlicky soup finished with a sizzling coriander-garlic ta’leya.
Kefta Mkaouara (Meatball Tagine)Marrakesh-Safi, Morocco · easy · 55 minSpiced meatballs simmered in a cumin-scented tomato sauce with eggs cracked on top, a bubbling tagine eaten with bread.
CachupaSantiago (Praia), Cape Verde · medium · 3 hThe slow-simmered national stew of hominy corn, beans, and meats, endlessly reboiled and always improving.
Cachupa ZigniAsmara, Eritrea · medium · 1 h 55 minA fiery Eritrean beef stew built on berbere spice and long-cooked onions, eaten with injera.
Zigni TibsiAsmara, Eritrea · medium · 40 minCubes of beef seared hard with onion, green chili and berbere until the edges brown, an Eritrean celebration dish eaten with injera.
AmiwoCotonou, Benin · medium · 1 h 15 minCornmeal cooked directly in a spiced red tomato-and-pepper sauce, served with braised chicken.
Amiwo Gboma DessiLomé, Togo · easy · 1 h 15 minA rich Togolese spinach stew simmered with tomato, red palm oil, and beef or fish.
Gboma Dessi SkoudehkarisDjibouti City, Djibouti · medium · 1 h 15 minDjibouti's national dish: spiced rice cooked with lamb, tomato, and cardamom in one pot.
Skoudehkaris Langouste à la VanilleMoroni, Comoros · medium · 45 minSpiny lobster gently cooked in a fragrant sauce of vanilla, cream, and lime, the Comoros on a plate.
Langouste à la Vanille Poulet NyembweLibreville, Gabon · easy · 1 h 20 minGabon's national dish: chicken simmered in a rich, tangy sauce of palm-nut pulp with chili and greens.
Poulet Nyembwe Riz GrasOuagadougou, Burkina Faso · medium · 1 h 25 minBurkina Faso's "fat rice": rice simmered in a rich tomato-and-meat broth until every grain is stained red.
Riz Gras IbiharageBujumbura, Burundi · easy · 1 h 15 minBurundi's fried kidney beans with onion, garlic, and chili, served with plantain or rice.
Ibiharage Kanda ti NymaBangui, Central African Republic · medium · 1 h 10 minCentral African meatballs simmered in a nutty tomato-and-okra sauce thickened with ground pumpkin seeds.
Kanda ti Nyma Liboke ya MbisiBrazzaville, Republic of the Congo · medium · 1 h 5 minWhole fish seasoned and steamed in banana or marantacea leaves until fragrant and flaking.
Liboke ya Mbisi PepesupMalabo, Equatorial Guinea · easy · 50 minA fiery, clear fish pepper soup of Equatorial Guinea, sharp with chili, ginger, and lime.
Pepesup Swazi Chicken Stew with PhutuMbabane, Eswatini · easy · 1 h 10 minA homey Eswatini chicken stew in tomato and onion, served with crumbly steamed maize phutu.
Swazi Chicken Stew with Phutu SuperkanjaBanjul, The Gambia · medium · 1 h 20 minThe Gambia's rich okra stew with palm oil, smoked fish, and meat, spooned over rice.
Superkanja Caldo de PeixeBissau, Guinea-Bissau · easy · 1 h 5 minA Guinea-Bissau fish-and-rice pot simmered with palm oil, tomato, and greens in one dish.
Caldo de Peixe Basotho Chicken Stew with PapaMaseru, Lesotho · easy · 1 h 10 minA highland chicken stew served with papa, the stiff maize porridge of Lesotho.
Basotho Chicken Stew with Papa TorborgeeMonrovia, Liberia · medium · 1 h 25 minA pungent, spicy Liberian stew of red cowpeas and bitter eggplant with smoked meats and fish, slicked with red palm oil.
Torborgee Grilled Chambo with NsimaLilongwe, Malawi · easy · 45 minLake Malawi's prized chambo fish, grilled whole, with nsima and a tomato-onion relish.
Grilled Chambo with Nsima MéchouiNouakchott, Mauritania · medium · 3 h 50 minWhole lamb (or a shoulder) slow-roasted with cumin and salt until falling off the bone, desert feast food.
Méchoui Calulu de PeixeSão Tomé, São Tomé and Príncipe · medium · 1 h 25 minA layered island stew of fish and leafy greens with okra and tomato in red palm oil.
Calulu de Peixe Peixe GrelhadoSão Tomé, São Tomé and Príncipe · easy · 35 minWhole fish marinated in lime and garlic, grilled over charcoal and served with a fresh chili and herb molho de pimenta.
WalwalJuba, South Sudan · medium · 55 minThe Nilotic staple: sorghum or millet flour rolled by hand into couscous-like granules and boiled into a thick porridge, eaten with milk or thin yoghurt.
Walwal Couscous bel HoutTunis, Tunisia · medium · 1 h 30 minTunisian fish couscous: steamed semolina under a spicy tomato broth of fish and vegetables.
Couscous bel Hout Kedjenou de PouletAbidjan (Lagunes), Côte d’Ivoire · easy · 1 h 30 minChicken slow-cooked sealed in a pot with peppers, tomato, and aromatics, with no added water, cooking in all its own juices.
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