Nut-Free Recipes from Around the World, Page 27

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 1249 to 1296
ChifrijoSan José, Costa Rica · easy · 50 minA layered bowl of rice, beans, crisp fried pork, and pico de gallo with tortilla chips, Costa Rica's favorite bar snack.
Macaroni PieBridgetown, Barbados · easy · 55 minBaked macaroni bound in a sharp, mustardy cheese custard and cut into firm squares, the Bajan Sunday-lunch staple.
Antiguan Chop-UpSt. John's, Antigua and Barbuda · easy · 40 minSpinach, okra, and eggplant boiled and chopped smooth with saltfish, an Antiguan everyday plate often eaten with fungee.
Tri-Tri CakesKingstown, Saint Vincent and the Grenadines · easy · 1 hTiny river fish folded into a herbed batter and fried into crisp golden fritters, a seasonal Saint Vincent delicacy.
Bahamian Peas 'n' RiceNassau, Bahamas · easy · 1 hPigeon peas and rice browned in a tomato and thyme base with bacon, the signature side that anchors nearly every Bahamian plate.
Bermuda Peas and RiceHamilton, Bermuda · easy · 1 h 5 minBlack-eyed peas and rice cooked with bacon, onion, tomato, and thyme; the Bermudian side that shows up beside fish, chicken, and at every summer get-together.
Titiwi AccraRoseau, Dominica · easy · 30 minDominica's prized seasonal fritter: tiny translucent titiwi fish folded whole into a herby, peppery batter and fried into crisp golden accras.
Yuca Frita con ChicharrónSan Salvador, El Salvador · medium · 1 h 5 minA Salvadoran street-food plate: boiled-then-fried cassava with crisp pork chicharrón, crowned with tangy curtido and fresh tomato chimol.
Nicaraguan QuesilloManagua, Nicaragua · easy · 20 minA Nicaraguan roadside favourite: a warm corn tortilla wrapped around soft stringy cheese, vinegary pickled onions, and a generous pour of cream.
Saint Lucian Saltfish AccrasCastries, Saint Lucia · easy · 2 h 35 minCrispy Saint Lucian salt cod fritters: flaked saltfish folded into a herby, peppery batter and fried golden, eaten as a snack or with bakes.
Chipa GuasúAsunción, Paraguay · easy · 1 h 10 minA soft, savoury Paraguayan casserole of fresh sweet corn, eggs and fresh cheese, baked until golden, the juicier cousin of sopa paraguaya.
Papa a la Huancaína (Potatoes in Spicy Cheese Sauce)Lima, Peru · easy · 45 minCold slices of boiled yellow potato on lettuce, blanketed in a smooth sauce of ají amarillo, queso fresco and evaporated milk, garnished with egg and black olives.
Elote (Mexican Street Corn)Puebla, Mexico · easy · 25 minCharred corn on the cob on a stick, spread with mayonnaise, rolled in salty cotija cheese, dusted with chile piquín and finished with a squeeze of lime.
Southern Skillet CornbreadLowcountry (South Carolina), United States · easy · 35 minUnsweetened buttermilk cornbread poured into a smoking-hot, bacon-greased cast-iron skillet and baked until the crust crackles, the side for greens, beans and barbecue.
Farofa (Brazilian Toasted Cassava Flour)Rio de Janeiro, Brazil · easy · 25 minRaw cassava flour toasted in butter and bacon fat with onion and garlic until golden, sandy and crunchy, spooned over feijoada, rice and beans and churrasco.
Tostones con Mojo (Cuban Twice-Fried Green Plantains)Havana, Cuba · easy · 35 minThick rounds of green plantain fried soft, smashed flat, fried again until crisp and salted, served with a garlicky sour-orange mojo for dipping.
Festival (Jamaican Sweet Fried Dumplings)Kingston (Surrey), Jamaica · easy · 35 minA lightly sweet dough of flour and fine cornmeal rolled into fingers and deep-fried until golden, crisp outside and soft inside, served with escovitch fish and jerk.
Provoleta (Argentine Grilled Provolone)Mendoza, Argentina · easy · 30 minA thick disc of provolone seared on the grill or in a hot cast-iron pan until crusted outside and molten within, sprinkled with oregano and chili flakes and eaten with bread.
Anafre (Honduran Bean, Cheese and Chorizo Dip)San Pedro Sula, Honduras · easy · 30 minRefried red beans, crumbled chorizo and melting quesillo kept bubbling in a clay pot over coals, scooped up with crisp fried corn tortilla chips.
Crab Back (Grenadian Stuffed Crab Shells)St. George's, Grenada · easy · 55 minCrab meat cooked with onion, spring onion, garlic, sweet pepper, Scotch bonnet, thyme and nutmeg, packed back into the shells under buttered breadcrumbs and baked golden.
Ensalada Chilena (Chilean Tomato and Onion Salad)Central Valley, Chile · easy · 27 minWedges of ripe tomato and paper-thin onion, soaked to tame its bite, dressed with oil and salt and scattered with cilantro, the salad beside every Chilean asado.
Fainá (Uruguayan Chickpea Flour Flatbread)Montevideo, Uruguay · easy · 1 h 5 minA thin batter of chickpea flour, water, olive oil and salt baked in a very hot, oiled pan until golden with crisp edges, cut in wedges and eaten with pizza.
Bannock (Indigenous Canadian Pan Bread)British Columbia, Canada · easy · 36 minA quick bread of flour, baking powder, fat, salt and cold water, pressed into a round and cooked slowly in a cast-iron pan until golden, eaten warm with stews, soups, jam or berries.
Belizean Potato SaladBelize City, Belize · easy · 40 minSoft cubes of boiled potato and chopped egg with peas and carrots in a creamy mayonnaise and mustard dressing, the cool scoop beside stew chicken and rice and beans.
Seasoned Breadfruit (Kittitian Style)Basseterre, Saint Kitts and Nevis · easy · 1 h 5 minBoiled breadfruit tossed with onion fried golden in butter and oil, garlic, thyme, sweet red pepper and parsley, moistened with a little broth, one of the four parts of the national dish.
Empanadas de Viento (Ecuadorian Fried Cheese Empanadas)Pichincha (Andes), Ecuador · medium · 1 h 30 minPuffy fried half-moons of buttery dough filled with fresh cheese and chopped white onion, dusted with sugar while hot so every bite is salty and sweet.
Tequeños (Venezuelan Cheese Sticks)Caracas, Venezuela · medium · 1 h 25 minBatons of firm, salty white cheese wrapped in a spiral of buttery wheat dough and fried until crisp and golden, the snack no Venezuelan party is without.
Pholourie (Guyanese Split Pea Fritters)Demerara (Georgetown), Guyana · medium · 9 h 40 minAiry, golden fried balls of soaked yellow split peas blended with garlic and hot pepper, spiced with turmeric and cumin, dipped in sour mango or tamarind chutney.
Akra (Haitian Malanga Fritters)Ouest (Port-au-Prince), Haiti · easy · 1 h 10 minGrated malanga blended with garlic, scallion, green pepper, thyme, parsley and Scotch bonnet, fried in spoonfuls into craggy golden fritters and eaten hot with pikliz.
Shucos (Guatemalan Street Hot Dogs)Guatemala City, Guatemala · easy · 40 minA charcoal-toasted roll spread thickly with smooth guacamol, piled with grilled hot dogs and chorizo, soft boiled cabbage, and finished with mayonnaise, mustard and ketchup.
Quipes (Dominican Bulgur and Beef Fritters)Cibao, Dominican Republic · medium · 7 h 15 minTorpedo-shaped shells of soaked bulgur kneaded with seasoned ground beef, stuffed with a saucy beef and raisin picadillo and fried crisp, a fixture of every Dominican picadera.
Carimañolas (Panamanian Beef-Stuffed Yuca Fritters)Panama City, Panama · medium · 1 h 30 minTorpedoes of soft mashed yuca dough wrapped round a savory filling of ground beef cooked with onion, garlic, sweet pepper and tomato, deep-fried until crisp and golden.
Alcapurrias (Puerto Rican Stuffed Fritters)San Juan, Puerto Rico · advanced · 4 h 40 minA golden, achiote-tinted masa of grated green banana and yautía wrapped round a savory beef picadillo with olives and deep-fried until crisp outside and soft within.
Pastechi (Curaçao Fried Cheese Turnovers)Willemstad, Curaçao · medium · 1 h 30 minCrescents of soft, slightly sweet dough folded over grated Gouda, crimped and deep-fried until puffed and golden, the breakfast and party snack of Curaçao.
Guacamole con TotoposMichoacán, Mexico · easy · 30 minRipe avocados crushed in a molcajete over a paste of white onion, serrano chile, cilantro and salt, folded with tomato and served at once with warm fried corn tortilla chips.
Arroz Rojo (Mexican Red Rice)Puebla, Mexico · easy · 55 minRinsed long-grain rice fried until golden, then simmered in a blended purée of ripe tomato, onion and garlic with chicken broth, carrot and peas until dry, fluffy and brick red.
Solomon Gundy (Jamaican Smoked Herring Pâté)Kingston (Surrey), Jamaica · easy · 40 minSmoked red herring boiled to draw out the salt, then blended with vinegar, onion, scallion, Scotch bonnet, thyme and pimento into a spicy, tangy paste for spreading on crackers.
Pepper Shrimp (Jamaican Spicy Shell-On Shrimp)Kingston (Surrey), Jamaica · easy · 50 minShell-on shrimp cooked fast in a fiery broth of Scotch bonnet, garlic, pimento, thyme and vinegar until bright red, eaten warm from a bag and peeled with the fingers.
Soupe aux Pois (Québécois Yellow Pea Soup)Québec, Canada · easy · 11 h 20 minWhole yellow peas soaked overnight and simmered for hours with salt pork, onion, carrot, celery, bay and summer savory into a thick golden soup, the first bowl of a sugar shack meal.
Candied Salmon (Salmon Candy)British Columbia, Canada · medium · 9 h 20 minStrips of wild salmon cured in brown sugar and salt, dried to a tacky skin, then hot-smoked over alder and brushed with maple syrup until sticky, chewy and glazed.
Saheena (Trinidadian Split Pea and Dasheen Leaf Fritters)Port of Spain, Trinidad & Tobago · medium · 2 h 20 minA spiced split pea and flour batter packed with shredded young dasheen or spinach leaves, dropped by the spoonful into hot oil and fried golden, served with green mango chutney.
Aloo Pie (Trinidadian Fried Potato Pie)Port of Spain, Trinidad & Tobago · medium · 1 h 40 minA soft yeasted dough folded round mashed potato seasoned with garlic, geera and hot pepper, then deep-fried until puffed and golden and eaten with chutney.
Croquetas de Jamón (Cuban Ham Croquettes)Havana, Cuba · medium · 5 h 15 minA thick béchamel with onion, nutmeg and finely ground ham, chilled until firm, rolled into small logs, coated twice in egg and cracker meal and fried deep gold, served with lime.
Mariquitas (Cuban Green Plantain Chips with Mojo)Havana, Cuba · easy · 35 minGreen plantains shaved lengthwise into long, paper-thin ribbons, fried in small batches until crisp and curled, salted at once and dipped in garlicky lime mojo.
Diri Djon Djon (Haitian Black Mushroom Rice)Ouest (Port-au-Prince), Haiti · easy · 1 hLong-grain rice cooked in the inky, earthy liquor of dried Haitian djon djon mushrooms with garlic, thyme, clove and peas, turning grey-black and fragrant, served beside meat or fish on special days.
Chojín (Guatemalan Radish and Chicharrón Salad)Guatemala City, Guatemala · easy · 20 minFinely chopped radishes, tomato, onion and fresh mint dressed with sour orange and lime, tossed at the last moment with crisp crumbled pork rinds and eaten on tostadas or tortillas.
Chirmol (Guatemalan Charred Tomato and Mint Salsa)Sacatepéquez (Antigua), Guatemala · easy · 25 minTomatoes charred over a flame until blistered and soft, chopped with their skins and mixed with onion, fresh mint, cilantro, lime and salt, the salsa that goes beside every Guatemalan grill.
Bollitos de Yuca (Dominican Cheese-Filled Cassava Balls)Cibao, Dominican Republic · medium · 3 h 10 minBoiled cassava mashed smooth with butter, milk and parsley, wrapped round cubes of cheese, rolled in egg and flour and fried until golden, crisp outside and molten in the middle.
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