gluten free

A traditional dish from Madagascar, featuring cassava leaves as its main ingredient. This hearty meal is typically prepared with pork and is known for its rich, earthy flavors. 

A nutritious and economical dish made primarily from collard greens, known locally as sukuma, cooked with onions, tomatoes, and sometimes meat or fish. This dish is a staple for many households, serving as a way to make meals last, especially towards the end of the week when resources are low.

Miso soup is the warm embrace of Japanese tradition in a single bowl, humble, nourishing, and quietly satisfying. Built on a delicate dashi broth and mellowed with fragrant miso paste, this classic soup balances the gentle savoriness of umami with the softness of silken tofu, the briny depth of wakame seaweed, and the fresh bite of green onion. It comes together in about half an hour with just a handful of pantry staples, making it as practical for a busy weeknight as it is welcome at the start of a leisurely meal. 

A vegan dark chocolate mousse made with aquafaba is a delicious and guilt-free dessert that will satisfy any sweet craving. It is a rich, creamy, and indulgent mousse that is low in fat and calories, and high in fiber and antioxidants. It's a perfect dessert for those who are vegan or looking for a healthier option that doesn't skimp on taste.

A mayonnaise made with the cooking liquid from canned chickpeas, known as aquafaba. It has all the flavor, texture and creaminess of regular mayonnaise but without any eggs or dairy.

This is a traditional pap served with a spicy tomato relish, combining the comforting texture of maize porridge with the tangy and sweet flavors of a homemade chakalaka-inspired relish.

Egg foo young is a simple Chinese style omelet filled with various meats, seafood and vegetables. Using whatever ingredients are at hand, including leftover meats and vegetables, the Chinese found a way to create an easy, flavorful dish.

Congee is a type of rice porridge that has been a staple in Chinese cuisine for centuries. It is often served at breakfast or late-night meals, and is a common offering at temples. Moreover, congee is traditionally eaten when one is ill as it is easily digestible and nutritious.