Pork-Free Recipes from Around the World, Page 4
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 145 to 192
ChakhchoukhaAlgiers, Algeria · medium · 2 hTorn flatbread bathed in a spiced lamb, chickpea, and tomato sauce, an Algerian dish for gatherings.
Chakhchoukha Kalb el LouzAlgiers, Algeria · medium · 1 h 5 minA syrup-soaked semolina cake with an almond heart, fragrant with orange blossom, a jewel of the Algerian Ramadan table.
LuwomboKampala, Uganda · medium · 2 h 55 minChicken or beef stewed in a rich groundnut sauce, steamed inside a banana leaf, a royal Ganda dish for celebrations.
Luwombo KabalagalaKampala, Uganda · easy · 30 minSweet little pancakes of ripe banana and cassava flour fried until golden, a favorite Ugandan snack.
Poulet DGLittoral (Douala), Cameroon · medium · 1 h 5 minFried chicken and sweet plantain simmered with peppers and vegetables in a rich tomato sauce, a Cameroonian celebration favorite.
Poulet DG Nyama ne SadzaHarare, Zimbabwe · easy · 1 h 15 minBeef stewed with tomato and onion served with stiff maize sadza, the everyday heart of the Zimbabwean table.
Nyama ne Sadza Koba AkondroAnalamanga (Antananarivo), Madagascar · medium · 2 h 20 minA dense steamed cake of banana, ground peanuts, and rice flour wrapped in banana leaf, a Malagasy street sweet.
Koba Akondro MufeteLuanda, Angola · medium · 1 h 5 minGrilled fish with beans, cassava, and sweet potato under a tangy palm-oil and onion sauce, an Angolan coastal feast.
Mufete Cocada AmarelaLuanda, Angola · medium · 50 minA rich golden pudding of coconut and egg yolks scented with cloves, a Portuguese-influenced Angolan sweet.
DikgobeGaborone, Botswana · easy · 2 h 15 minSamp and beans (or sorghum) slow-cooked soft together into a filling one-pot, a staple of the Botswana table.
Dikgobe Mine FritePort Louis, Mauritius · easy · 35 minWok-fried egg noodles tossed with chicken, prawns, and vegetables in a savory sauce, Mauritius's favorite street lunch.
Mine Frite NapolitainePort Louis, Mauritius · medium · 45 minTwo crumbly shortbread biscuits sandwiched with jam and coated in bright pink icing, a Mauritian bakery icon.
MadesuKinshasa, DR Congo · easy · 1 h 45 minWhite beans simmered in a savory palm-oil, onion, and tomato sauce, an everyday staple of the DR Congo table.
Madesu Macaroni ImbakbakaTripoli, Libya · easy · 1 hPasta simmered in a spiced lamb-and-tomato sauce until it absorbs it all, Libya's signature everyday pasta.
Macaroni Imbakbaka GhraybahTripoli, Libya · easy · 38 minMelt-in-the-mouth buttery shortbread scented with a hint of cardamom, a Libyan and Maghrebi celebration cookie.
SuqaarMogadishu, Somalia · easy · 40 minSmall cubes of meat sautéed with potato, peppers, and Somali xawaash spice, a quick everyday dish.
Suqaar XalwoMogadishu, Somalia · advanced · 2 h 15 minA dense, glossy, cardamom-scented sweet set with cornstarch and ghee, the centerpiece of every Somali celebration.
ShaiyahKhartoum, Sudan · easy · 35 minStrips of lamb quickly fried with onion, peppers, and spices, a popular Sudanese meat dish for gatherings.
Shaiyah FakoyeBamako, Mali · medium · 1 h 10 minA slippery jute-leaf sauce with meat and smoked fish, served over rice or with tô, a Malian and Sahelian favorite.
Fakoye Rwandan BrochettesKigali, Rwanda · easy · 1 h 20 minMarinated goat skewers grilled over charcoal and served with grilled plantain, Rwanda's favorite social food.
Rwandan Brochettes Kapenta with NshimaLusaka, Zambia · easy · 45 minSmall dried fish fried with tomato and onion, served with stiff maize nshima, an everyday Zambian staple.
Kapenta with Nshima Tô with Okra SauceOuagadougou, Burkina Faso · medium · 45 minA smooth, firm millet paste eaten with a slippery okra and tomato sauce, the daily staple lunch of Burkina Faso.
Tô with Okra Sauce NdagalaBujumbura, Burundi · easy · 30 minTiny silver fish from Lake Tanganyika pan-fried crisp with onion and tomato, a lakeside lunch of Bujumbura.
Ndagala Wassa-WassaCotonou, Benin · medium · 55 minSteamed yam-flour couscous tossed with a spiced tomato and onion sauce, a northern Beninese lunch staple.
Wassa-Wassa Gozo with Groundnut SauceBangui, Central African Republic · medium · 50 minSmooth cassava fufu served with a rich, savory peanut sauce, an everyday plate across the Central African Republic.
Gozo with Groundnut Sauce FumbwaBrazzaville, Republic of the Congo · medium · 1 hWild forest greens simmered with groundnut paste, palm oil, and smoked fish into a deep, savory Congolese stew.
Fumbwa Fah-FahDjibouti City, Djibouti · medium · 1 h 35 minA fiery, aromatic goat and vegetable soup brightened with green chili and lime, Djibouti's favorite restorative lunch.
Fah-Fah Tsebhi BirsenAsmara, Eritrea · easy · 55 minRed lentils simmered with berbere, onion, and tomato into a warming spiced stew, scooped up with injera.
Tsebhi Birsen Poisson BraiséLibreville, Gabon · easy · 45 minWhole fish marinated and grilled over coals, served with fried plantain and a fresh tomato-onion relish, Libreville's classic lunch.
Poisson Braisé DomodaBanjul, The Gambia · medium · 1 h 20 minThe Gambian groundnut stew: meat simmered in a thick, tangy peanut sauce with tomato and pumpkin, served over rice.
Domoda Sauce GomboConakry, Guinea · easy · 50 minOkra stewed with red palm oil and smoked fish into a glossy, savory sauce, spooned over rice in the Guinean style.
Sauce Gombo Pescado con YucaMalabo, Equatorial Guinea · easy · 45 minFish braised in a tomato and onion sofrito, served with boiled cassava, a Spanish-inflected coastal lunch of Malabo.
Pescado con Yuca ChabéuBissau, Guinea-Bissau · medium · 50 minFish simmered in a thick red palm-nut sauce with onion, tomato, and chili, served over rice, a signature dish of Guinea-Bissau.
Chabéu MatabaMoroni, Comoros · medium · 1 h 5 minPounded cassava leaves slow-cooked in coconut milk with fish, a fragrant green stew that is Comoros' national dish.
Mataba Palm Butter RiceMonrovia, Liberia · medium · 1 h 15 minChicken simmered in a rich palm-nut sauce with chili and greens, ladled over rice, one of Liberia's most cherished dishes.
Palm Butter Rice NyekoeMaseru, Lesotho · easy · 1 h 45 minA filling one-pot of sorghum and beans simmered slow with pumpkin and onion, the warming everyday lunch of the Lesotho highlands.
Nyekoe Maru wa LahméNouakchott, Mauritania · medium · 1 h 30 minMeat and vegetables simmered in a mustard-scented broth, then rice cooked in that broth, the generous communal lunch of the Mauritanian table.
Maru wa Lahmé MkhwaniLilongwe, Malawi · easy · 30 minTender pumpkin leaves simmered with groundnut flour into a creamy green relish, eaten with nsima across Malawi.
Mkhwani Vetkoek with MinceWindhoek, Namibia · medium · 2 hGolden fried dough buns split and stuffed with savory curried beef mince, a favorite Namibian street lunch.
Vetkoek with Mince Dan WakeNiamey, Niger · medium · 40 minSoft bean-flour dumplings tossed with oil, spice, and onion, a popular Hausa street lunch of Niger.
Dan Wake Kari ZouritVictoria, Seychelles · medium · 1 h 20 minOctopus simmered until tender in a fragrant coconut curry with ginger, garlic, and island masala, a Seychelles classic.
Kari Zourit Krain KrainFreetown, Sierra Leone · easy · 45 minChopped jute leaves stewed with red palm oil and smoked fish into a savory green sauce, served over rice.
Krain Krain KajaikJuba, South Sudan · easy · 45 minFresh Nile fish simmered in a light tomato and onion stew, a staple lunch along South Sudan's rivers.
Kajaik Feijoada à SantomenseSão Tomé, São Tomé and Príncipe · easy · 1 h 15 minIsland beans simmered with red palm oil, smoked fish, and greens, the São Toméan take on Portuguese-Creole feijoada.
Feijoada à Santomense SidvudvuMbabane, Eswatini · easy · 40 minSweet pumpkin cooked down with maize meal into a smooth, comforting porridge, a traditional Eswatini favorite.
Sidvudvu NashifN'Djamena, Chad · easy · 40 minGround beef sautéed with tomato, onion, and warm spices into a quick, savory dish eaten with bread or rice in N'Djamena.
Nashif DjenkouméLomé, Togo · medium · 1 hA savory red maize-meal paste cooked with tomato and palm oil, served with grilled chicken, a Togolese celebration favorite.
Djenkoumé LaduMoroni, Comoros · easy · 35 minToasted ground rice cooked in ghee and bound with sugar, cardamom, and a note of black pepper into fragrant sweet balls, a Comorian teatime treat.
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