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Discover · butter + gluten-free + complex + chili

23 recipes

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Brown Stew Shrimp and Sweet Potato Grits

Brown Stew Shrimp and Sweet Potato Grits

A Caribbean-Southern crossover that works because both traditions cook in a similar register: butter, peppers, alliums, slow heat, savoury depth. The brown stew base on top of the dish is Jamaican, bell peppers, carrot, Scotch bonnet, ginger, browning sauce, that mahogany-coloured gravy with the unmistakable allspice-and-thyme signature, and the bed underneath is from Lowcountry Charleston, where sweet potato grits enriched with butter, half-and-half and gouda are a long-running modern Southern restaurant standard. The shrimp themselves are quick-cooked and sweet, picking up the brown stew sauce. Two textures stacked: silky-rich grits, brothy stew on top with bite from the diced peppers and carrot. Smell is sweet-onion-and-browning-sugar over the corn-sweet base of the grits. Not difficult but it's two pans running at once, so timing matters; the grits hold on a low warm setting while the shrimp cook quickly. A modern fusion rather than a traditional dish, popularised by Black American chefs in the 2010s exploring the points of overlap between Lowcountry and Caribbean cookery.

Jamaican 1 hour Serves4
Buffalo Wings

Buffalo Wings

Chicken wings separate at the joint into drums and flats. Pat very dry; toss with a little baking powder + salt; rest on a rack 1 hour (the baking powder draws moisture for crispness). Oil heats to 160°C for stage one (cooks through, 10 min); rest for 5 min; oil up to 190°C for stage two (crisps shell, 4 min). Sauce: equal parts melted butter + Frank's RedHot whisked together with a touch of vinegar and a pinch of cayenne. Toss hot wings in warm sauce; serve immediately with celery sticks and blue-cheese dip.

Snacks 1 hour 40 minutes Serves4
Chicken Inasal

Chicken Inasal

Chicken inasal is the pride of Bacolod City on Negros Occidental, where streetside grill houses serve nothing else: trays of chicken parts skewered on bamboo, smoking over long coal pits, with the cook brushing on bright orange annatto oil every few turns. The marinade is what marks it as Filipino: calamansi (a small, sour citrus halfway between lime and tangerine), cane vinegar, ginger, lemongrass, garlic and a generous slug of black pepper. The annatto oil (atsuete) is just neutral oil warmed gently with annatto seeds until it stains a vivid orange-red; this is the dish's signature look and a mild peppery flavour. Basting starts halfway through cooking so the colour goes onto skin that's already partly cooked, and continues right up to the moment the chicken leaves the grill. Difficulty for a home cook is low; the only special ingredients are calamansi (lime juice plus a touch of orange juice substitutes well) and annatto seeds (sometimes sold as achiote, found in any Filipino or Latin American shop). The flavour profile is sharp, herbal, slightly smoky, with a peppery edge from black pepper rather than chilli, and ribbon-thin lemongrass perfume running through everything. Service is non-negotiable: a heap of garlic rice (sinangag), a saucer of toyomansi (soy-calamansi-vinegar dipping sauce with sliced chillies), and the cook's pot of warm annatto oil for the table.

Filipino 4 hours 50 minutes Serves4
Dal Makhani

Dal Makhani

Whole black urad lentils and a small handful of red kidney beans are soaked overnight, then pressure-cooked or simmered until completely tender. A tomato-and-spice masala is built separately with onion, garlic, ginger and a careful hand with the spices. The lentils are folded into the masala and simmered, low and slow, for two hours, while butter and cream are stirred through in the final stage. The lentils break down into a glossy, almost-velvet finish.

Indian 3 hours 15 minutes Serves6
Diri Ak Djon Djon

Diri Ak Djon Djon

Dried djon djon mushrooms are soaked in hot water for 30 minutes; the inky black soaking liquid is strained and reserved (the mushrooms themselves are mostly discarded or used minimally). Aromatics, shallot, garlic, thyme, parsley, Scotch bonnet, épis, are sweated in oil, then green peas and lima beans are added, then long-grain rice is stirred in to coat. The djon djon broth is poured over the rice; the pot is covered and steamed gently until the rice is tender and slate-black. Garnished with parsley and served as the centrepiece of any meal it appears in.

Haitian 1 hour 30 minutes Serves6
Jasha Maru

Jasha Maru

The Bhutanese weeknight chicken stew, the dish a Thimphu cook turns to after a long day. You joint a whole bone-in chicken and stew it with onion, tomato, plenty of fresh garlic and ginger, three or four green chillies, and butter or vegetable oil with a splash of water. The cook is fast: a brief sear to colour the meat, a simmer with the tomato until the chicken is cooked through and falling off the bone, and a finish with chopped coriander and spring onion just before serving. What you get back is a brothy, fresh, gently spicy chicken dish that sits somewhere between Indian and East Asian cookery, which is exactly where Bhutan sits geographically. Eaten with red rice, perhaps a small bowl of ema datshi on the side for whoever wants to push the heat further.

Bhutanese 50 minutes Serves4
Kabsa

Kabsa

Saudi Arabia's national dish, the one platter you'll meet at almost every gathering from family lunch through wedding banquet. You brown chicken pieces or lamb shoulder hard in a heavy pot, then build a base of onion, garlic and ginger softened in the same fat, with tomato and a spoonful of baharat (or a dedicated kabsa spice mix) blooming until the kitchen fills with cardamom and cinnamon. The protein simmers in tomato and stock until it's tender and pulling away from the bone, then long-grain rice goes in to cook absorption-style in the same liquid, drinking up every layer of flavour the broth carries. You finish with almonds toasted in butter, raisins plumped briefly, and a fresh salsa of tomato, onion, chilli and parsley spooned on the side to cut the richness. Eaten communally from the centre platter, with hands or a long spoon.

Arabian 1 hour 35 minutes Serves6
Lahori Chana Pulao

Lahori Chana Pulao

Whole chickpeas are soaked overnight and simmered until tender (or pressure-cooked). The chickpea cooking liquor is measured and reserved as part of the rice cooking liquid. A fried-onion base is built in ghee with whole spices, ginger-garlic paste and ground spices, and the cooked chickpeas are folded in. Soaked basmati is toasted in the base, then the measured cooking liquor goes in for the steam. A scatter of fried onion and coriander finishes.

Rice 2 hours 15 minutes Serves4-6
Lahori Mutton Karahi

Lahori Mutton Karahi

Bone-in lamb is browned in ghee with a small handful of whole spices, then ginger-garlic paste and tomato are added in two stages: first chopped, to break down into a base sauce, then sliced, to give texture at the end. The dish cooks uncovered the entire time, which is what defines Lahori karahi (the gravy reduces by half and concentrates). Green chilli, fresh ginger and coriander finish; a tablespoon of butter or ghee makes the slick on top.

Lahori 1 hour 30 minutes Serves4-6
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