Discover - Soul Spoon

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Amok Trey

Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country. You start by pounding kroeung fresh in a mortar (the paste of lemongrass, galangal, turmeric, garlic, shallots, kaffir lime zest and coriander root that defines Khmer cooking, and that no shop-bought paste comes close to matching). The kroeung fries briefly to bloom its aromatics, coconut cream and stock loosen it, and eggs whisk in to set the eventual custard. Chunks of firm white fish fold through with chopped greens (traditionally noni leaves, with spinach or chard standing in), and the whole mix spoons into banana-leaf cups (or small ramekins). Twenty minutes in a steamer turns the custard just-set around the soft fish, and the banana leaves perfume everything. Served from the parcels with steamed rice and a wedge of lime.

Cambodian 55 minutes Serves4

Bibimbap

Each vegetable cooks separately and gets dressed with sesame oil, garlic and soy. They arrange in colourful piles around a mound of rice; an egg fries on top. Gochujang sauce on the side. Diners mix vigorously before eating.

Korean 1 hour Serves4

Bobotie

Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom. Apricot jam, mango chutney, vinegar and lemon balance the spice with sweet-sour notes. Raisins, toasted almonds and the soaked bread are folded through. The mixture is pressed into a baking dish; eggs are whisked with the leftover milk and poured over; bay leaves are stuck into the surface; the lot is baked until the topping is just-set with a faint wobble.

South African 1 hour 25 minutes Serves6

Bouillabaisse

A fish stock built from heads and bones is enriched with tomato, fennel, leek, saffron and orange peel. Firm fish go in first, delicate fish later. Rouille (a saffron-garlic mayonnaise) gets spread on toasted baguette and floated on top.

French 1 hour 20 minutes Serves6

Chapli Kebab

Chapli kebabs are the spiced beef patties sizzling on a wide flat tawa at any roadside grill from Peshawar to Kabul, big enough to wrap a hand around and seasoned with the unusual punch of dried pomegranate seeds and coriander. The mince mixes with grated onion, chopped fresh tomato, ginger, garlic, beaten egg and a little gram flour to bind, plus the signature Afghan spice blend (coriander seed, pomegranate seeds, chilli flakes, cumin and garam masala). A thirty-minute rest lets the gram flour absorb the moisture and the spices marry. Pat thin and wide (the word chapli means "flat" or "slipper-shaped"), then fry hard in oil three or four minutes a side until darkly crusted. Eat hot from the pan, wrapped in fresh naan with sliced raw onion and a green chutney.

Afghanistan 1 hour 10 minutes Serves4

Conch Fritters

The Bahamian fish-shack starter that every visitor to Nassau or the Out Islands ends up trying within a day of arrival. You pound the conch briefly to tenderise it, then chop it fine and mix with diced onion, green and red pepper, celery, fresh chilli and herbs. A thick batter of flour, baking powder, milk and egg binds the lot into a holdable spoonful. Drop golf-ball-sized scoops into hot oil and fry until they're deep gold and crisp at the edges. The pink dipping sauce comes together in thirty seconds (mayo, ketchup, hot sauce, a squeeze of lime) and is half the reason anyone orders fritters in the first place. Eaten standing up at a beachside hut with a cold beer or a glass of sky juice, lime wedges on the side, the sea twenty feet away.

Bahamian 45 minutes Serves4

Creole Daube

Beef chuck cubes brown hard; the trinity (onion, celery, pepper) soften deep in the rendered fat; tomato puree and tinned tomato build a rich base; red wine, stock, herbs and the beef simmer for 3 hours covered. Uncovered for the last 30 minutes to reduce. Serve over rice with chopped parsley.

Creole 4 hours 25 minutes Serves6

Ful Medames

Whole dried fava beans soak overnight, then simmer slowly until the skins soften and the beans are completely tender, they'll break down on the edges, stay whole at the heart. Garlic, lemon, cumin and salt mash through; a generous pour of olive oil at the end. Tomato, onion, parsley and a hard-boiled egg or two on top.

Egyptian 2 hours 10 minutes Serves4

Gado-Gado

A mix of raw and lightly-blanched vegetables; firm tofu pan-fried; hard-boiled eggs halved. The peanut sauce is built fresh from roasted peanuts blended with garlic, chilli, kecap manis, tamarind, lime and water. Pour over at the table; toss; eat.

Indonesian 35 minutes Serves4

Garlic Prawn Pad See Ew

"Pad see ew" translates literally as "stir-fried with soy sauce", and that soy is the heart of the dish: dark, sweet and clinging to wide rice noodles charred at the edges in a hot wok. Broccolini stands in for traditional Chinese broccoli (kai lan), the prawns are given a brief garlic-soy marinade, and an egg is folded through right at the end. A sharp homemade chilli vinegar at the table is the traditional Thai counterweight to all that sweet soy.

Thai 15 minutes Serves2

Hawawshi

Mince mixes raw with finely chopped onion, garlic, parsley, chilli and Egyptian spices. The mixture spreads onto flatbread and folds shut; an egg-and-oil wash glazes the surface; a hot oven (or skillet) crisps the bread while the filling cooks through. The spice blend, cumin, coriander, cinnamon, allspice, sumac, paprika, is the dish's signature.

Egyptian 40 minutes Serves4

Indonesian Meatballs

Tender chicken meatballs simmered in a fragrant coconut and curry sauce, this Indonesian classic combines aromatic spices with creamy coconut milk for a comforting, flavourful dish. The meatballs stay moist and are infused with lemongrass and lime leaves for authentic flavour.

Indonesian 37 minutes Serves8

Indonesian Mee Goreng

Fresh egg noodles tossed in a glossy, sweet-savoury sauce of kecap manis, soy, ketchup, sesame oil and shrimp paste, with pork, prawns, cabbage and bean sprouts. The dish is finished with thin egg ribbons and a scatter of spring onion. Quick to cook once the components are prepped, but rewards a properly hot wok and a sauce mixed in advance.

Indonesian 20 minutes Serves2

Jerk Meatballs in Coconut Curry Sauce

Two strong Caribbean flavours pulled into a single one-pan dinner: jerk on the inside (in the meatballs), curry on the outside (in the sauce). The meatballs are pork rather than the more common beef, which suits jerk better, pork carries the allspice-and-Scotch-bonnet seasoning the way it was historically intended (the Maroons of eastern Jamaica originally jerked wild boar, not chicken). Around them sits a coconut-curry sauce: shallot, garlic, sweet bell peppers, Jamaican curry powder bloomed briefly in butter, then full-fat coconut milk to mellow everything into something almost ice-cream-rich. The two flavours sit alongside each other rather than fighting, the jerk reads spicy-savoury, the curry reads sweet-aromatic, and a bite that includes both is genuinely better than either alone. Smell is curry powder bloomed in coconut milk, deeply Caribbean. One of the easier dishes here, 50 minutes start to finish, all in one pan, and a modern Black-American food-blogger creation rather than a traditional Jamaican dish; the cross-pollination is the point.

Jamaican 50 minutes Serves4

Kefta Tagine

Beef or lamb mince is mixed with grated onion, garlic, fresh parsley and coriander, cumin, paprika, cinnamon, salt and pepper; shaped into small (3 cm) balls. A tomato sauce is built in the tagine: onion sweats in olive oil, garlic, cumin and paprika join, tomato passata and a stock cube simmer for 10 minutes. The meatballs are nestled in; cooked for 12 minutes turning once. Eggs are cracked into wells; lid on; 4 minutes more until the whites are just set. Scattered with parsley and served hot.

North African 45 minutes Serves4

Lablabi

Chickpeas (pre-soaked overnight and slow-cooked, OR tinned for speed) simmer in their cooking water with crushed garlic, cumin, salt and a spoon of harissa for 20 minutes. The broth thickens slightly as a few chickpeas break down. Deep bowls are loaded with torn stale baguette. The hot broth ladles over to soften the bread. Each bowl is topped with a soft-poached or soft-boiled egg, a drizzle of olive oil, lemon juice, a fresh spoon of harissa, a heap of canned tuna, olives, capers and a sprinkle of cumin.