Pork-Free Recipes from Around the World, Page 24

Every dish here is naturally pork-free, no substitutions needed, and comes from a real culinary tradition somewhere on the map. Prefer to wander? On any recipe you can toggle pork-free and the ingredients rewrite themselves with regional swaps.
1461 recipes · showing 1105 to 1152
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.
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.
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.
Kitaba (Angolan Spiced Peanut Paste)Luanda, Angola · easy · 25 minFreshly roasted peanuts pounded with hot chili and sea salt into a coarse, crunchy, fiery paste, eaten by the spoonful as a snack or stirred into peanut stews.
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.
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.
Mkatra Siniya (Comorian Rice and Coconut Cake)Moroni, Comoros · medium · 3.5 daysSoaked rice blended with coconut milk, left overnight, then sweetened, scented with cardamom and vanilla and baked in a tray into a soft, springy white cake cut into diamonds for tea time.
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.
Brochettes au Koura-Koura (Burkinabè Peanut-Crusted Beef Skewers)Ouagadougou, Burkina Faso · easy · 1 h 40 minSmall cubes of beef marinated in peanut paste, chili and oil, grilled over charcoal and rolled while hot in crushed koura-koura, the crunchy peanut cake of Kaya.
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.
Kopto (Nigerien Moringa Leaf Salad)Niamey, Niger · easy · 30 minTender boiled moringa leaves tossed with peanut paste or crumbled kuli-kuli, tomato, onion, cucumber, chili and lemon, eaten cool as a starter.
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.
Toufé Brèdes (Mauritian Smothered Greens)Port Louis, Mauritius · easy · 48 minLeafy greens such as pumpkin shoots or watercress stewed slowly under a lid with onion, garlic and green chilli until soft and dark, the everyday side for rice, dholl and fish.
Lasopy (Malagasy Puréed Vegetable Soup)Analamanga (Antananarivo), Madagascar · easy · 2 h 5 minCarrots, turnip, green beans, tomato and spring onions simmered in a broth made from veal or beef bones, then puréed into a smooth, thick soup and served hot with a little sakay chilli paste.
Ka'ak (Sudanese Eid Butter Biscuits)Khartoum, Sudan · medium · 1 h 25 minCrumbly, buttery biscuits made with ghee, sesame seeds and cardamom, baked golden and rolled in cardamom-scented icing sugar, the biscuits set out for guests with tea at Eid.
Safou (Congolese Warm Salted African Plums)Brazzaville, Republic of the Congo · easy · 25 minPurple safou, the African plum, warmed briefly in salted water until the green flesh turns soft and buttery, eaten with roasted maize as a seasonal snack.
İmam Bayıldı (Swooning Imam’s Eggplant)İzmir (Aegean), Turkey · easy · 1 h 10 minWhole eggplants braised in olive oil until silken, stuffed with sweet onions, tomato, and garlic. Served cool.
Som Tam (Green Papaya Salad)Isan (Northeast), Thailand · easy · 25 minGreen papaya pounded in a mortar with chili, lime, and tomatoes, crunchy, fiery, and alive.
Borani BanjanKabul, Afghanistan · easy · 55 minSilky fried eggplant layered with tomato and garlicky yogurt, finished with dried mint, Kabul’s favorite way to honor a vegetable.
MuhammaraDamascus, Syria · easy · 35 minThe crimson mezze of roasted red peppers, walnuts, and pomegranate molasses, smoky, sweet, and gently fierce.
Khaman DhoklaGujarat, India · easy · 35 minCloud-light steamed chickpea-flour cakes, tempered with mustard seeds and curry leaves, Gujarat’s teatime signature.
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