
Ajiaco
Ajiaco is Bogotá's signature dish, the Andean chicken soup the whole capital eats on cold Sunday afternoons in the cool…
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Ajiaco is Bogotá's signature dish, the Andean chicken soup the whole capital eats on cold Sunday afternoons in the cool…

Cumin seeds bloom in hot oil; chopped onion is fried until gold; ginger-garlic paste, turmeric, chilli and coriander…

Ethiopia's spiced cabbage stew, the gentle vegetable side that sits between the fiercer berbere-loaded curries on a…

Jamaican curry sits in its own corner of the global curry map: heavier on turmeric and allspice than Indian Madras…

Bacalhau à Brás is the dish Portugal turns to when the salt cod, the onions and the eggs all need to find their place in…

The Bahamas' Saturday-morning hangover cure, the breakfast bowl that arrives steaming in fish shacks and family kitchens…

Beef and Guinness stew is the pub-kitchen classic of every Dublin and Cork bistro, slow-braised chuck steak in a dark…

A dish that wears its multi-culture origin on its sleeve: chicken, potato and green pepper in a sweet-savoury soy-based…

Bolani are the stuffed Afghan flatbreads sold at every roadside stall and bus station, fried golden in a thin film of…

Salt cod soaks for 24 hours with several water changes to draw out the salt

A Caribbean-Southern crossover that works because both traditions cook in a similar register: butter, peppers, alliums…

The Burmese take on the South Asian samosa, with a thinner, crisper pastry and a milder filling than its Indian cousin

This is the soup Portugal eats in winter and at every wedding, christening and Christmas Eve: a velvety potato base, a…

Mauritian cuisine is a layered conversation between Indian, African, Chinese and French traditions, and cari poulet is…

Saturday-soup in Trinidad, Guyana and Jamaica is a category rather than a single recipe; the structure is always the…

The Chilean Sunday-lunch one-pot, the soup-stew that turns up on every kitchen table from Santiago to Patagonia