Nut-Free Recipes from Around the World, Page 28
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 1297 to 1328
Picadillo de Papa (Costa Rican Potato and Chorizo Hash)San José, Costa Rica · easy · 50 minSmall cubes of potato boiled just tender, then cooked with chorizo, onion, garlic, achiote, grated carrot and cilantro into a soft, orange-tinted picadillo served with rice, beans and tortillas.
Picadillo de Papa (Costa Rican Potato and Chorizo Hash) Catrachitas (Honduran Fried Tortillas with Beans and Cheese)San Pedro Sula, Honduras · easy · 25 minSmall corn tortillas fried until crisp, spread with warm refried red beans and showered with grated dry white cheese, sometimes with pickled onion or hot sauce.
Catrachitas (Honduran Fried Tortillas with Beans and Cheese) Sorullitos de Maíz (Puerto Rican Cheese Corn Fritters)San Juan, Puerto Rico · easy · 45 minLittle fingers of cornmeal cooked with butter and a touch of sugar, mixed with grated Edam, rolled and fried until crisp and golden, served with a dish of garlicky mayoketchup.
Sorullitos de Maíz (Puerto Rican Cheese Corn Fritters) Guineítos en Escabeche (Puerto Rican Pickled Green Bananas)San Juan, Puerto Rico · easy · 4 h 45 minBoiled green bananas steeped in a warm olive-oil and vinegar escabeche with soft onions, garlic, bay, peppercorns and green olives, served cool beside roast pork or fried fish.
Bahamian Conch ChowderNassau, Bahamas · medium · 2 h 35 minA light, brothy tomato chowder of tenderised conch simmered slowly with salt pork, sweet pepper, celery, thyme, potatoes and carrots, sharpened with lime and hot pepper.
Bahamian Conch Chowder Panades (Belizean Fish-Filled Corn Turnovers)Belize City, Belize · medium · 1 h 15 minLittle half-moons of achiote-tinted corn masa filled with a seasoned fish hash, fried crisp and eaten hot with a sharp, fiery curtido of onion, habanero and vinegar.
Panades (Belizean Fish-Filled Corn Turnovers) Belizean Shrimp CevicheBelize City, Belize · easy · 1 hChopped shrimp steeped in plenty of fresh lime juice with ripe tomato, onion, cucumber, cilantro and habanero, served cold with crisp corn tortilla chips.
Balchi di Piska (Curaçao Fish Balls)Willemstad, Curaçao · medium · 1 h 25 minSmall balls of poached white fish ground with onion, sweet pepper, celery, scallion and hot pepper, spiced with nutmeg and cumin, fried golden and served with a tangy tomato sous krioyo.
Balchi di Piska (Curaçao Fish Balls) Saint Lucian Green Fig SaladCastries, Saint Lucia · easy · 1 h 45 minBoiled green bananas, the green figs of Saint Lucia, diced and folded with mayonnaise, peas and carrots, sweet pepper, scallion, onion and garlic into a creamy, potato-salad-style Sunday side.
Saint Lucian Green Fig Salad Salsa Criolla (Peruvian Red Onion Relish)Lima, Peru · easy · 45 minPaper-thin red onion rinsed until mild, tossed with slivers of ají amarillo, lime juice, cilantro and a little oil, the sharp, crunchy relish that goes on the side of half the plates in Peru.
Salsa Criolla (Peruvian Red Onion Relish) Anticuchos de Corazón (Peruvian Beef Heart Skewers)Lima, Peru · medium · 5 hCubes of beef heart marinated in ají panca, vinegar, garlic, cumin and oregano, threaded on skewers and seared over hot coals, served on the street with boiled potato, corn and ají sauce.
Papas a la Provenzal (Argentine Garlic and Parsley Fries)Mendoza, Argentina · easy · 50 minGolden fried potato batons tossed while still hot with raw chopped garlic and parsley, the provenzal mix Argentines put beside milanesas and grilled steak.
Papas a la Provenzal (Argentine Garlic and Parsley Fries) Machas a la Parmesana (Chilean Baked Clams with Parmesan)Central Valley, Chile · easy · 35 minChilean surf clams opened onto their half shells, splashed with white wine and lemon, dotted with butter, blanketed with Parmesan and baked until golden and bubbling.
Machas a la Parmesana (Chilean Baked Clams with Parmesan) Calzones Rotos (Chilean Twisted Fried Pastries)Central Valley, Chile · medium · 50 minStrips of orange-scented dough slit and pulled through themselves into little knots, fried golden and buried in icing sugar, a Chilean treat for tea time and rainy afternoons.
Ceviche de Camarón (Ecuadorian Shrimp Ceviche)Pichincha (Andes), Ecuador · easy · 1 h 35 minBriefly poached shrimp in a cold, soupy marinade of lime and orange juice, tomato, red onion, cilantro and a little of their own broth, served with plantain chips, toasted corn and popcorn.
Ceviche de Camarón (Ecuadorian Shrimp Ceviche) Menestra de Lentejas (Ecuadorian Lentil Stew)Pichincha (Andes), Ecuador · easy · 1 hLentils simmered thick in a refrito of onion, pepper, tomato, garlic, cumin and achiote, the menestra that sits beside rice, grilled beef and patacones on Ecuador's everyday lunch plate.
Llajua (Bolivian Locoto and Tomato Salsa)La Paz, Bolivia · easy · 10 minRaw tomato and fiery locoto chili ground to a rough red salsa with salt and a green Andean herb, the table sauce that goes with almost every Bolivian meal.
Llajua (Bolivian Locoto and Tomato Salsa) Chipa (Paraguayan Cassava and Cheese Bread)Asunción, Paraguay · medium · 50 minSmall rings of cassava-starch dough rich with cheese, egg and lard and scented with anise, baked until golden and sold warm by street vendors all over Paraguay.
Chipa (Paraguayan Cassava and Cheese Bread) Lengua a la Vinagreta (Uruguayan Beef Tongue in Vinaigrette)Montevideo, Uruguay · medium · 6 h 30 minBeef tongue simmered for hours until meltingly tender, peeled, sliced thin and chilled under a sharp vinaigrette of garlic, parsley, pepper, onion and chopped egg, a cold starter of the Christmas table.
Lengua a la Vinagreta (Uruguayan Beef Tongue in Vinaigrette) Guasacaca (Venezuelan Avocado and Herb Sauce)Caracas, Venezuela · easy · 15 minRipe avocado blended with onion, green pepper, garlic, cilantro, parsley, vinegar and oil into a pourable green sauce for grilled meat, roast chicken, arepas and empanadas.
Guasacaca (Venezuelan Avocado and Herb Sauce) Southland Cheese RollsSouthland, New Zealand · easy · 30 min"Southern sushi": bread rolled around a rich onion-cheese filling, toasted golden and painted with butter.
Southland Cheese Rolls Poi (Pounded Taro)Honiara, Solomon Islands · easy · 50 minCooked taro pounded to a smooth paste and often left to ferment slightly, the tangy staple side considered the national dish of the Solomon Islands.
Poi (Pounded Taro) Pohnpeian Tuna SashimiPalikir, Micronesia · easy · 15 minThick slices of just-caught yellowfin tuna served raw and cold, with soy sauce, lime and fiery local hot pepper, and a little grated ginger or wasabi.
Pohnpeian Tuna Sashimi Mei Chips (Tongan Fried Breadfruit Chips)Tongatapu, Tonga · easy · 45 minWedges of firm, mature breadfruit, briefly boiled then deep-fried until golden and crisp outside and fluffy inside, salted and eaten with ketchup like fries.
Mei Chips (Tongan Fried Breadfruit Chips) Keke Pua'a (Samoan Steamed Pork Buns)Upolu, Samoa · medium · 4 h 15 minSoft, slightly sweet yeast buns wrapped round pork braised with onion, garlic and dark soy sauce, twisted shut and steamed until fluffy, Samoa's take on char siu bao.
Keke Pua'a (Samoan Steamed Pork Buns) Aussie Sausage RollsNew South Wales (Sydney), Australia · easy · 1 hA seasoned filling of pork and beef mince with onion, garlic, breadcrumbs and parsley rolled in flaky puff pastry, glazed with egg and baked golden, eaten hot with tomato sauce.
Aussie Sausage Rolls Mokwan (Marshallese Dried Pandanus Paste)Majuro, Marshall Islands · medium · 10 hRipe pandanus keys cooked until soft, scraped for their sweet orange pulp, simmered until red-brown and dried into thin sheets that are rolled, wrapped in leaves and sliced as a chewy snack.
Mokwan (Marshallese Dried Pandanus Paste) Oysters KilpatrickNew South Wales (Sydney), Australia · easy · 23 minFreshly opened oysters on the half shell, splashed with Worcestershire sauce, topped with finely diced bacon and grilled until the bacon crisps, served hot with lemon.
Damper (Australian Bush Bread)Queensland, Australia · easy · 45 minA round of plain soda bread made from self-raising flour, butter and milk, scored with a cross and baked until crusty, torn warm to eat with stew, soup or grilled meat.
Kiwi Seafood ChowderCanterbury, New Zealand · medium · 55 minA thick, creamy New Zealand chowder of green-lipped mussels, white fish, prawns and scallops with kūmara, onion, celery and thyme, served with crusty bread.
Hāngī StuffingWaikato, New Zealand · easy · 55 minBread crumbled with onion, grated carrot, mixed herbs, lemon and melted butter, wrapped in a foil parcel and baked until steamy and golden at the edges, the stuffing that goes with a hāngī.
Cook Islands DoughnutsRarotonga, Cook Islands · medium · 2 h 40 minBig, dense, sweet yeast doughnuts shaped by hand into rings and deep-fried golden, eaten plain and dunked in tea at every Cook Islands gathering.
Cook Islands Doughnuts← Browse all collections