Vegan Recipes from Around the World, Page 6

Every dish here is naturally vegan, no substitutions needed, and comes from a real culinary tradition somewhere on the map. Prefer to wander? On any recipe you can toggle vegan and the ingredients rewrite themselves with regional swaps.
386 recipes · showing 241 to 288
Pepper Kala (Liberian Fried Dough Balls with Pepper Sauce)Monrovia, Liberia · easy · 1 h 50 minLightly sweet yeasted batter dropped by the spoonful into hot oil and fried into golden, fluffy balls, eaten with a fiery Liberian pepper sauce of scotch bonnets, onion and garlic.
Chigumu (Malawian Banana and Maize Cake)Lilongwe, Malawi · easy · 55 minVery ripe bananas mashed into whole maize flour with a little sugar, salt and soda, then baked into a dense, moist, gently sweet cake with a crusty base, eaten with tea.
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.
Salata Aswad (South Sudanese Eggplant and Peanut Salad)Juba, South Sudan · easy · 55 minFried eggplant simmered into onion, garlic and tomato paste, mashed soft and finished with peanut butter, cumin and lime, a warm, rich salad scooped up with kisra or bread.
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.
Kolo (Ethiopian Roasted Barley Snack)Addis Ababa, Ethiopia · easy · 1 h 15 minBarley, chickpeas and peanuts roasted until crunchy and deeply toasted, tossed with salt and a pinch of berbere and eaten by the handful with coffee.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Bolani (Stuffed Flatbread)Kabul, Afghanistan · medium · 1 hA thin Afghan flatbread folded around a spiced mashed-potato and leek filling and pan-fried until crisp, served with a mint-yogurt dip.
FattoushDamascus, Syria · easy · 30 minA bright Syrian chopped salad of crisp vegetables and toasted flatbread in a tangy sumac and pomegranate molasses dressing.
Pai Huang Gua (Smashed Cucumber Salad)Sichuan, China · easy · 30 minCucumbers smacked with a cleaver until they crack, salted, then tossed with raw garlic, black vinegar, soy sauce, sesame oil and a spoon of chili oil.
Tabbouleh (Lebanese Parsley and Bulgur Salad)Beirut, Lebanon · easy · 30 minA green salad of finely chopped parsley and mint with diced tomato, spring onion and just a sprinkle of fine bulgur, dressed sharply with lemon and olive oil.
Aloo Samosa (Punjabi Spiced Potato Samosa)Punjab, India · advanced · 2 h 5 minFlaky, ajwain-scented pastry cones stuffed with spiced potato and peas, fried slowly until blistered and golden and served hot with tamarind and mint chutneys.
Salat Katzutz (Israeli Chopped Salad)Tel Aviv, Israel · easy · 20 minTomatoes and unpeeled cucumbers diced as small as you can with onion, pepper and parsley, dressed only with lemon juice, olive oil and salt.
Badrijani Nigvzit (Georgian Eggplant Rolls with Walnut Paste)Imereti, Georgia · medium · 1 h 30 minThin slices of fried eggplant rolled around a garlicky walnut paste scented with coriander and blue fenugreek, scattered with pomegranate seeds and served cool.
Aloo Sadeko (Nepali Spiced Potato Salad)Kathmandu Valley, Nepal · easy · 1 hBoiled potatoes tossed with red onion, green chilli, lime, timur pepper and toasted sesame, then doused in smoking mustard oil fried with fenugreek and turmeric.
Shrak (Jordanian Bedouin Saj Bread)Amman, Jordan · advanced · 1 h 15 minPaper-thin, soft, unleavened flatbread of whole-wheat and white flour, stretched by hand into wide sheets and baked in seconds on a domed saj or an upturned wok.
Baya Kyaw (Burmese Split Pea Fritters)Yangon, Myanmar · easy · 8 h 45 minCrunchy little fritters of soaked yellow split peas, half ground smooth and half coarse, with onion, chilli, coriander and turmeric, served hot with a tamarind dip.
Lavash (Armenian Thin Flatbread)Yerevan, Armenia · medium · 1 h 30 minPaper-thin, soft sheets of flour, water and salt, rolled until you can see through them and baked in seconds on a very hot pan, for wrapping cheese, herbs and grilled meat.
Nakhi (Kuwaiti Spiced Boiled Chickpeas)Kuwait City, Kuwait · easy · 14 h 10 minChickpeas simmered soft with whole green chilies, cumin and salt, served warm in their broth with lemon juice, more cumin and a pinch of chili, and warm bread.
Shakarob (Tajik Tomato and Onion Salad)Dushanbe, Tajikistan · easy · 15 minRipe tomatoes and paper-thin onion, soaked in cold water to tame their bite, seasoned simply with salt, black pepper, herbs and a little oil, to eat beside plov.
Budu (Timorese Tomato, Mint and Lime Salsa)Dili, Timor-Leste · easy · 15 minA fresh, sharp relish of chopped tomato, red onion and mint dressed with lime juice and salt, spooned over grilled fish, corn and rice.
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