104 pysznych przepisów na seafood z całego świata
A flavorful Angolan seafood rice dish, rich with the taste of the ocean and aromatic spices. This dish is a testament to Angola's coastal bounty, often prepared with a variety of fresh seafood.
A hearty and flavorful fish soup, packed with vegetables and aromatic spices. This soup is a comforting and nutritious meal, showcasing the diverse culinary influences in Algerian cuisine.
A flavorful dish featuring grilled prawns served with pirão, a traditional Angolan cornmeal porridge, often accompanied by a fresh tomato and onion relish.
A rich and flavorful shrimp stew made with palm oil (dendê), okra, and various vegetables, often served with funge or rice.
A flavorful and aromatic fish stew, Calulu de Peixe is a staple in Angolan cuisine, often prepared with dried or fresh fish, vegetables like okra and spinach, and palm oil.
A rich and flavorful stew made with palm oil, dried fish (cacusso), shrimp, and vegetables, often served with funge.
A unique and flavorful way of preparing fish, typically sea bream or similar white fish, stuffed with a mixture of vegetables, herbs, and sometimes breadcrumbs, then baked or grilled. It's named 'fish in a boat' due to the way the fish is prepared to hold its filling.
A flavorful and aromatic stew featuring shrimp and okra, Caruru de Camarão is a testament to the diverse influences in Angolan cuisine. This dish combines the sweetness of shrimp with the unique texture of okra, often enhanced by the richness of palm oil and the depth of ground peanuts.
Grilled fish served with a rich and savory peanut sauce (molho de ginguba), a staple in Angolan cuisine, offering a delightful combination of smoky fish and creamy, nutty sauce.
A flavorful fish stew cooked in a rich palm nut sauce (moamba) and served with sweet potatoes, a staple in Angolan cuisine.
A modern take on Papua New Guinean cuisine, this dish features flaky barramundi fillets coated in a crunchy crust of roasted galip nuts, served with a side of steamed taro leaves.
Calulu de Ostras is a rich and flavorful stew made with fresh oysters, a medley of vegetables, and palm oil, offering a taste of Angola's coastal cuisine.
A flavorful Angolan dish featuring fish cooked in a rich, savory sauce, often served with rice or funge. This recipe highlights the use of fresh fish and aromatic spices.
A flavorful fish dish cooked in a rich tomato and peanut sauce, offering a delightful blend of savory and nutty flavors characteristic of Angolan coastal cuisine.
A flavorful octopus stew, distinct from Mufete de Peixe, this version is simmered in a rich tomato and herb sauce, often with a hint of spice.
A flavorful grilled or baked fish dish, inspired by the coastal city of Porto-Novo. This recipe features a marinade of spices, herbs, and often a touch of tomato and onion, resulting in a tender and aromatic fish.
A hearty and flavorful Angolan octopus stew slow-cooked with sweet potatoes, onions, tomatoes, and aromatic spices. This dish offers a tender octopus and a rich, savory sauce.
A hearty and flavorful stewed octopus dish, often prepared with tomatoes, onions, and spices, reflecting the Portuguese influence on Angolan cuisine. This recipe focuses on tender octopus in a rich sauce.
Freshly grilled fish, often a whole fish, marinated and served with a fiery and aromatic piri-piri sauce, a staple of Angolan coastal cuisine.
A flavorful and aromatic shrimp stew, often made with tomatoes, onions, peppers, and a touch of palm oil, served with rice or funge.
Ago Glain is a flavorful Beninese crab stew, originating from the Fon people. It features tender crab meat cooked in a rich sauce made with tomatoes, onions, peanut butter, and a hint of chili, often served with rice.
Delicate fritters showcasing the sweet, briny flavour of scallops from the Marlborough Sounds, a popular delicacy in the region.
Grilled tuna steaks served with a vibrant and slightly sweet mango salsa, offering a tropical twist to a classic Cape Verdean ingredient.
A delightful Cape Verdean dish featuring salted cod (bacalhau) prepared with onions and tomatoes, served alongside sweet, crispy fried bananas. This combination of savory and sweet is a hallmark of Cape Verdean cuisine.
