Ethiopian Dabo Bread
A tender Ethiopian wheat bread seasoned with coriander, fenugreek, and nigella. This version uses honey and is baked in a loaf pan.
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American Pancakes
Thick, fluffy American-style pancakes made with flour, milk, and egg, cooked in a skillet until golden.
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Malaysian nasi lemak
Rice cooked with coconut milk and pandan, served with spicy sambal, anchovies, peanuts, boiled egg, and cucumber.
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Samoan Fa’apapa
A sweet, dense Samoan coconut bread made with flour, sugar, coconut and coconut milk.
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Sri Lankan Hoppers
Sri Lankan rice-and-coconut hoppers with crisp edges, a tender centre and a gentle fermented flavour. The batter is made with rice flour, coconut water and coconut milk.
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Simple Chinese Congee
Chinese rice porridge slowly cooked in water with ginger and scallion until soft and creamy.
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Ethiopian Firfir with Berbere Injera
An Ethiopian breakfast of injera pieces coated in a warm berbere, tomato, and onion sauce.
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Kiribath
White rice cooked with coconut milk and salt, pressed into a firm layer and cut into diamonds or squares. Serves 4.
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Filipino Chicken Arroz Caldo
Filipino rice porridge with glutinous rice, chicken, ginger, broth, and fish sauce, served with boiled egg, browned garlic, scallion, and lemon.
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Malaysian nasi lemak
Fragrant coconut-and-pandan rice served with sambal, crisp anchovies, boiled egg, peanuts, and cucumber. Serves 4.
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Moroccan Baghrir
Moroccan semolina pancakes cooked on one side until their surface fills with holes. Serve them with a syrup of honey, butter, and orange blossom water.
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Bolivian Buñuelos with Panela Syrup
Fluffy Bolivian buñuelos scented with anise, fried until golden, and served with panela syrup.
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Nepali Sel Roti
Nepali rice, banana, and cardamom rings, fried until golden. Makes 4 servings.
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Kenyan mahamri
Fried buns from Kenya’s Swahili coast, flavored with coconut milk and cardamom. Makes 4 servings.
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Jamaican Ackee with Saltfish
Canned ackee and saltfish are sautéed with onion, pepper, thyme, and spices in this Jamaican version for four.
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Nigerian Akara
Nigerian black-eyed pea fritters, beaten to incorporate air and fried until golden.
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Egyptian Ful Medames
Warm fava beans seasoned with garlic, lemon, and cumin, partly mashed and finished with olive oil.
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Pakistani aloo paratha
A flatbread stuffed with spiced potato, cooked in a pan with ghee and served hot.
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Colombian choclo arepas
Colombian sweet-corn arepas, lightly sweetened and browned in butter. Makes 4 arepas.
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Ethiopian Spiced Dabo Bread
An Ethiopian wheat loaf with honey, oil, and spices: a simple version of dabo, distinct from the flatbread injera.
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