traditional Recipes
501 delicious traditional recipes from around the world
Bastilla (Moroccan Pigeon Pie)
A spectacular Moroccan sweet and savory pie featuring tender, spiced pigeon (or chicken) and almonds encased in layers of crispy, golden phyllo dough. Traditionally a celebratory dish, it's a true culinary masterpiece.
Biltong
Biltong is a traditional South African dried, cured meat, similar to jerky but with a distinct flavor and texture. It's typically made from beef or game, marinated in a vinegar-based brine, coated in a spiced mixture, and then air-dried.
Boerewors
A quintessential South African farmer's sausage, this coiled beef and pork sausage is infused with the aromatic warmth of coriander and other spices. It's an absolute essential for any braai (barbecue).
Bram Rice (Egyptian Baked Rice)
A traditional Egyptian dish featuring rice and meat baked slowly in a clay pot, resulting in tender grains and a flavorful, slightly crispy texture. This recipe enhances the classic method with detailed instructions for optimal results.
Cape Pickled Fish
A traditional South African Easter dish featuring pieces of fried fish preserved in a sweet and sour curry-infused pickle. The flavors meld beautifully over time, making it a perfect make-ahead meal.
Dabo (Ethiopian Honey Wheat Bread)
Dabo is a traditional Ethiopian honey wheat bread, often prepared for special occasions and holidays. Its slightly sweet flavor and soft texture make it a delightful accompaniment to coffee or meals.
Dirkosh (Dried Injera Chips)
A traditional Ethiopian zero-waste snack made from leftover injera, dried until perfectly crisp. Dirkosh can be enjoyed on its own as a crunchy snack, crumbled into stews and soups, or used as a flavorful crouton.
Doro Wot (Authentic Ethiopian Chicken Stew)
Ethiopia's celebratory chicken stew, often called the 'crown jewel' of Ethiopian cuisine. This rich, slow-cooked dish features tender chicken and hard-boiled eggs simmered in a deeply flavorful, spiced berbere sauce. Essential for holidays and special occasions, traditionally served with injera.
Doro Wot (Ethiopian Spicy Chicken Stew)
Ethiopia's quintessential celebratory chicken stew, slow-cooked to tender perfection with the complex, warming spice blend of berbere and infused with aromatic niter kibbeh. Traditionally served with hard-boiled eggs nestled within the rich sauce, this dish is a holiday essential.
Doro Wot with Injera
Ethiopia's quintessential celebration dish: a rich, deeply spiced chicken stew featuring tender chicken pieces and hard-boiled eggs, traditionally served with spongy, tangy injera bread for scooping.
Droëwors (South African Dried Sausage)
Droëwors are thin, dried boerewors sausages, a popular savory snack perfect for on-the-go. This recipe guides you through preparing and drying your own traditional droëwors.
Dulet
A rich and intensely flavored Ethiopian dish of finely minced organ meats (liver, tripe, lean beef) sautéed with aromatic spices, particularly niter kibbeh and mitmita. It's a celebratory and often spicy breakfast staple.
Edikaikong
A rich and flavorful Nigerian vegetable soup, particularly a specialty of the Efik people, made with a vibrant mix of fluted pumpkin leaves (Ugu) and waterleaf. This hearty dish is packed with assorted meats, seafood, and aromatic spices.
Edikang Ikong Soup
A rich and nutritious Nigerian vegetable soup, traditionally made with pumpkin leaves (ugu) and water leaves, simmered with assorted meats and fish. This hearty soup is a staple in Efik and Ibibio cuisine.
Egusi Soup
A rich and hearty Nigerian staple, this Egusi soup is made from ground melon seeds, simmered with assorted meats, fish, and vibrant leafy greens. It's a comforting and flavorful dish perfect for any occasion.
Egusi Soup (Traditional)
Nigeria's rich and hearty Egusi soup, made from ground melon seeds, is a staple in many households. This recipe focuses on the traditional 'fried' method, resulting in a thick, nutritious soup loaded with assorted meats, fish, and vibrant greens. Its complex flavor profile and satisfying texture make it a celebratory dish.
Ethiopian Coffee Ceremony (Buna)
A traditional Ethiopian coffee ceremony, known as Buna, is a cherished social and spiritual ritual involving the roasting, grinding, and brewing of coffee beans in a special clay pot called a jebena. It is an integral part of daily life and hospitality.
Ethiopian Combination Platter
A vibrant Ethiopian feast platter featuring spongy injera bread as the base, generously topped with a variety of flavorful stews (wots) including Doro Wot (spicy chicken stew), Misir Wot (spicy red lentil stew), and Gomen (collard greens stew). Traditionally eaten with the hands, this dish is perfect for sharing.
Fatta
A traditional Egyptian celebration dish, Fatta features layers of toasted pita bread, fluffy rice, and tender meat, all brought together with a pungent garlic-vinegar sauce. It's a hearty and flavorful dish often served during Eid al-Adha.
Fatta with Beef
A traditional Egyptian festive dish, Fatta features layers of toasted bread, fluffy rice, and tender beef, all brought together with a tangy garlic-vinegar sauce. It's a celebratory meal often prepared for Eid al-Adha.
Fattah bil Khall (Egyptian Eid Rice and Meat)
A traditional Egyptian dish served during Eid al-Adha, Fattah bil Khall features layers of toasted pita bread, fluffy rice, tender braised lamb, all brought together with a pungent garlic-vinegar sauce. It's a comforting and celebratory meal.
Fattah Hummus (Egyptian Chickpea and Bread Bake)
A classic Egyptian layered dish featuring tender chickpeas, fragrant rice, crispy fried bread, and a tangy garlic-vinegar sauce. This recipe offers a vegetarian version, with optional additions for a richer flavor.
Fattah with Yogurt (Fattah b'Laban)
A classic Egyptian dish featuring layers of toasted bread, fluffy rice, and a tangy garlic-infused yogurt sauce, often garnished with crispy pine nuts. This version highlights the refreshing tang of the yogurt.
Fesikh (Egyptian Fermented Mullet)
Fesikh is a traditional Egyptian dish made from salted and fermented grey mullet, often enjoyed during the Sham El-Nessim spring festival. This process requires careful salting and extended fermentation, resulting in a unique, pungent flavor profile that is an acquired taste. Due to the fermentation process, it is crucial to ensure the fish is handled and prepared hygienically to avoid foodborne illnesses. This recipe outlines the traditional method.