Nut-Free Recipes from Around the World, Page 21

Every dish here is naturally nut-free, no substitutions needed, and comes from a real culinary tradition somewhere on the map. Prefer to wander? On any recipe you can toggle nut-free and the ingredients rewrite themselves with regional swaps.
1328 recipes · showing 961 to 1008
Fataye (Mauritanian Tuna Turnovers with Tomato Sauce)Nouakchott, Mauritania · medium · 2 h 30 minHalf-moon pastries filled with tuna cooked with onion, peppers and tomato, fried golden and served with a spicy onion and tomato sauce for dipping.
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.
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.
Sfenj (Moroccan Doughnut Rings)Fès-Meknès, Morocco · medium · 2 h 5 minA loose, sticky yeast dough pulled into rings by wet hands and fried until crisp outside and airy within, eaten hot with sugar or honey alongside mint tea.
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.
Goat Meat Pepper Soup (Nwo-Nwo)Enugu (Southeast), Nigeria · medium · 1 h 15 minGoat meat simmered until tender in a thin, fiery broth of Scotch bonnet, crayfish and pepper soup spice, finished with uziza or scent leaves and served hot in small bowls.
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.
Pastels (Senegalese Fish Turnovers)Dakar, Senegal · medium · 2 h 35 minSmall half-moon turnovers of soft pastry filled with poached white fish and a garlicky parsley and chili rof, fried golden and dipped into a peppery onion and tomato sauce.
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.
Yele Kakro (Ghanaian Yam Balls)Ashanti, Ghana · medium · 1 h 10 minMashed boiled yam mixed with a quick tomato and onion sauce, egg, thyme and ground red pepper, rolled into balls and deep-fried golden, served hot with shito.
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.
Fricassé (Tunisian Fried Tuna Rolls)Tunis, Tunisia · medium · 2 h 50 minSmall, soft rolls of enriched yeast dough, deep-fried until golden, split and stuffed with harissa, tuna, potato, hard-boiled egg and olives.
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.
Rissóis de Camarão (Mozambican Shrimp Turnovers)Maputo, Mozambique · medium · 2 hHalf-moon turnovers of soft cooked dough filled with prawns in a creamy lemon and parsley sauce, crumbed and fried golden, a fixture of Mozambican petisco menus.
Chamuças (Mozambican Beef Samosas)Maputo, Mozambique · medium · 2 h 25 minCrisp triangular pastries of thin homemade dough filled with minced beef cooked with onion, garlic, ginger, curry and fresh coriander, fried golden and sold on every street corner.
Matlouh (Algerian Semolina Pan Bread)Algiers, Algeria · medium · 2 h 56 minA soft, risen semolina bread shaped into thick rounds and cooked on a hot clay tajine or griddle until golden and hollow-sounding, torn and eaten with soups, stews and salads.
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.
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.
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.
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.
Moreia Frita (Cape Verdean Fried Moray Eel)Santiago (Praia), Cape Verde · medium · 2 h 40 minPieces of moray eel seasoned with garlic, bay leaf, pepper and hot sauce, dipped in egg and flour and fried until the skin is crisp, served with lemon as a petisco.
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.
Akassa (Beninese Fermented Corn Dough)Cotonou, Benin · medium · 2.5 daysMaize flour soaked and soured for two days, sieved and settled, then stirred over the heat into a smooth, white, gently tangy dough, wrapped in leaves to set and served with fried fish and a peppery tomato sauce.
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.
Foofoo (Sierra Leonean Fermented Cassava)Freetown, Sierra Leone · advanced · 4 daysCassava soaked for days until soft and sour, mashed, sieved and squeezed dry, then stirred over the heat into a smooth, stretchy, tangy dough, rolled into balls to eat with okra soup or krain krain.
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.
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.
Tinkhobe (Swazi Boiled Whole Maize)Mbabane, Eswatini · easy · 3 h 5 minWhole dried maize kernels boiled slowly in plenty of water until their skins crack and the insides turn soft and chewy, then salted: a plain, filling Swazi snack.
Fish Ket (Gambian Fried Dough Discs with Onion Sauce)Banjul, The Gambia · easy · 1 h 30 minThin rounds of salted, buttery dough pan-fried until crisp and golden and heaped with a peppery sauce of slow-fried onions, the Gambian street snack that, despite its name, holds no fish at all.
Fonio Vapeur (Guinean Steamed Fonio)Conakry, Guinea · medium · 1 h 25 minFonio, the tiny ancient grain of the Fouta Djallon, washed free of sand, steamed twice in a cloth-lined couscous pot and separated with the fingers into a light, fluffy bed for leaf, okra or peanut sauces.
Ombidi (Namibian Wild Spinach)Windhoek, Namibia · easy · 35 minWild spinach softened with onion, garlic and tomato into a savoury green relish, the everyday partner to oshifima in northern Namibia.
Satini Papay (Seychellois Green Papaya Chutney)Victoria, Seychelles · easy · 38 minGrated green papaya, soaked and wrung dry, then tossed hot in a wok with onion, lemon juice and chili: the fresh Creole chutney served beside fish curry and rice.
Accra Banana (Cameroonian Banana and Cassava Fritters)Littoral (Douala), Cameroon · easy · 55 minOverripe bananas mashed with squeezed grated cassava and a little salt, rolled into small balls and deep-fried until crunchy and deep gold outside and soft inside.
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