Alle opskrifter

Cari Poisson

A flavorful and aromatic fish curry, a staple in Mauritian cuisine. It typically features fresh fish simmered in a rich tomato-based sauce with a blend of local spices.

Caril de Amendoim Frango

Chicken Peanut Curry

A rich and flavorful chicken curry made with a base of tomatoes, onions, and garlic, enriched with coconut milk and pounded peanuts. This dish showcases the influence of Indian and Portuguese cuisines on Mozambican cooking.

Caril de Cabrito

Um caril aromático e saboroso de cabrito, cozido lentamente com uma mistura de especiarias, batatas e, por vezes, pimentões, oferecendo uma rica tapeçaria de sabores africanos e influências de outras cozinhas.

Caril de Cabrito

A rich and flavorful goat curry, slow-cooked with aromatic spices, tomatoes, and often a touch of coconut milk, reflecting the blend of African and Portuguese influences in Mozambican cuisine.

Caril de Camarão com Arroz de Coco

Shrimp Curry with Coconut Rice

A fragrant and flavorful shrimp curry made with coconut milk, aromatic spices, and served with fluffy coconut rice. This dish showcases the blend of African and Portuguese influences in Mozambican cuisine.

Caril de Carne de Vaca com Mandioca

A hearty and flavorful beef curry cooked with cassava (mandioca) and a rich blend of spices, reflecting Portuguese and Indian influences in Mozambican cuisine.

Caril de Galinha

A mild and flavorful chicken curry from Timor-Leste, featuring tender chicken simmered in coconut milk with a blend of aromatic spices. It's a comforting and popular dish, often served with rice.

Caril de Peixe com Legumes

A fragrant and flavorful fish curry featuring flaky white fish simmered in a coconut milk-based sauce with a medley of fresh vegetables and aromatic spices.

Caril de Peixe com Leite de Coco

Fish Curry with Coconut Milk

A fragrant and creamy fish curry, influenced by Indian Ocean flavors, featuring firm white fish cooked in a rich coconut milk sauce with aromatic spices.

Carimañola

Carimañolas are savory, torpedo-shaped fritters made from mashed yuca, stuffed with a seasoned ground beef and hogao filling, and deep-fried until golden brown and crispy. A popular street food and breakfast item from the Caribbean coast of Colombia.

Carimañola de Cazón

A popular Panamanian street food, carimañolas are oval-shaped fritters made from mashed yuca (cassava) and filled with a savory shredded fish (cazón) mixture. They are deep-fried until golden brown and crispy.

Carlingford Oysters with Apple and Gin Granita

A refreshing and elegant appetizer featuring plump Carlingford oysters topped with a crisp, boozy apple and gin granita, highlighting Ireland's coastal bounty and modern culinary flair.

Carne Asada

Authentic Mexican Carne Asada, featuring thinly sliced flap steak or skirt steak marinated in a vibrant blend of citrus, garlic, and spices, then grilled to perfection over high heat. An essential for any taco night or backyard barbecue.

Carne Asada Hondureña

A classic Honduran grilled beef dish, marinated in citrus and spices, then grilled to perfection. It's a versatile dish often served with tortillas, chismol, and fried plantains.

Carne con Chile Colorado

Tender chunks of beef braised in a rich, deep red sauce made from dried guajillo and ancho chilies. A classic and comforting dish from Northern Mexico, traditionally served with soft flour tortillas.

Carne de Cerdo en Salsa de Tomate y Chile

Tender pieces of pork simmered in a flavorful sauce made with tomatoes, onions, garlic, and a hint of chili, offering a savory and slightly spicy taste of Honduras.

Carne de Porco à Alentejana

A classic Portuguese dish from the Alentejo region, this recipe features tender pork marinated and braised with white wine, garlic, and paprika, then combined with briny clams and crispy fried potatoes for an iconic surf and turf experience.

Carne de Porco com Ginguba

A savory and rich pork dish cooked in a flavorful peanut sauce, showcasing the popular use of ginguba (peanuts) in Angolan cuisine. This dish offers a delightful balance of tender pork and the creamy, nutty notes of the peanut sauce, often served with a staple like funge or rice.

Carne de Sol

Carne de Sol, meaning 'sun meat,' is a traditional Northeast Brazilian specialty. It's beef that is lightly salt-cured and then briefly dried, giving it a unique flavor and texture. Traditionally grilled or pan-fried, it's a delicious and savory dish often served with cassava and vinagrete.

Carne de Vaca com Amendoim

A hearty beef and peanut stew, showcasing the rich flavors of Mozambique with tender beef simmered in a savory peanut sauce.

Carne de Vaca com Ginguba e Legumes

Tender chunks of beef simmered in a rich peanut sauce with a medley of fresh vegetables. This hearty and flavorful dish is a comforting staple in Angolan cuisine.

Carne de Vaca com Quiabos

A hearty beef and okra stew, showcasing the common use of okra in Angolan cuisine. This dish is a flavorful combination of tender beef and tender okra in a savory tomato-based sauce.

Carne de Vaca Guisada com Batata Doce

A comforting and savory beef stew slow-cooked with sweet potatoes, onions, tomatoes, and aromatic spices, offering a delightful balance of sweet and savory flavors.

Carne de Vaca Guisada com Quiabo e Ginguba

Angolan Beef Stew with Okra and Peanuts

A hearty and flavorful Angolan beef stew featuring tender chunks of beef simmered with okra and a rich peanut sauce, often served with funge or rice.