The Ultimate Foodie Bucket List: 4 Global Recipes to Cross Off

There are almost 200 countries in the world, each with its own culinary customs, delicacies, and foods. From aromatic, spice-laden stews simmered in North African kitchens to tangy peanut sauces whipped up in Indonesian homes, food is a universal language, rich in culture, memory, and love.

While globetrotting might not always be on the cards, the good news is your kitchen can still take you places. With a few staple ingredients and a curious palate, you can recreate bold, comforting flavours from across the globe—no passport required. Whether you’re chasing nostalgia, exploring new cuisines, or simply in need of weeknight inspiration, these international comfort foods invite you on a delicious journey—one savoury bite at a time.

#1 Moroccan Chicken Tagine
Simmered with Olives and Preserved Lemons

Moroccan cuisine is a vibrant tapestry of Berber, Arabic, and Mediterranean influences, and the tagine is its crown jewel. This slow-cooked chicken dish gets its signature depth from earthy spices, zesty preserved lemons, briny green olives, and a subtle sweetness from raisins. Traditionally cooked in a conical clay pot, this recipe brings the magic of the Moroccan souk straight to your kitchen.

Prep time: 65 mins | Cook time: 60 mins | Servings: 4-6

Ingredients:

• 1 chicken
• 2 tsp paprika
• 1 tsp cumin
• 1 tsp ginger
• 1 tsp turmeric
• 1/ 2 tsp cinnamon
• 1/4 tsp black pepper
• 2 tbsp extra virgin olive oil
• Salt
• 3 cloves of garlic
• 1 onion
• 1 lemon
• 1 cup green olives
• 1/ 2 cup raisins
• 1/ 2 cup water
• 1/ 4 cup cilantro
• 1/ 4 cup parsley

Method:

1. Wash and clean the chicken and cut it into 8 pieces.
2. Grind cumin, ginger, black pepper and cinnamon.
3. Chop the onion and mince the garlic.  Wash and chop cilantro and parsley.  Thinly slice the lemon.
4. Combine paprika, cumin, ginger, turmeric, cinnamon, black pepper and salt in a large bowl.
5. Pat dry the chicken pieces and put them in the bowl of spices, and coat well with the spice mixture.  Let the chicken stand for one hour in the spices.
6. Take a thick-bottomed skillet with a cover and heat the olive oil on medium to high heat.
7. Sprinkle the chicken pieces with very little salt and place skin side down in the skillet for 5 minutes until lightly browned.
8. Add the garlic and onions, cover them, and cook for about 15 minutes.
9. Turn the chicken pieces over. Add the thinly sliced lemon, olives, raisins and 1/ 2 cup water, then cover and simmer on medium heat.  Cover and cook for an additional 30 minutes until the chicken is cooked through and tender.
10. Adjust the seasonings to taste and stir in the parsley and cilantro.

Note:

• Preserved lemons can be substituted with thinly sliced lemon.
• Lemon preserves can be made by cutting the lemons into quarters and saving the base so the whole lemon remains intact, and then adding sea salt as a preservative and some lemon juice in a glass jar with a tight-fitting lid. The lemon preserve is ready to use in 4-5 weeks.

#2 Indonesian Gado Gado
Mixed veggie bowl with tofu & tempeh

Indonesia’s beloved Gado Gado is more than just a salad—it’s a celebration of textures, colours, and bold flavours. With a mix of fresh and lightly cooked vegetables, crispy tempeh, and a luscious, spicy peanut sauce, this dish is a wholesome bowl of goodness that hits every taste note. It’s perfect for a quick lunch or a vibrant dinner that feels both light and satisfying.

Prep time: 20 mins | Cook time: 20 mins | Servings: 2-3

Ingredients: 

For Peanut Sauce

• 100 gm Peanut butter
• 4 tsp Soy sauce
• 1 tbsp Coconut sugar
• 2 tbsp Lime juice
• 1 tsp Tamarind paste
• 2-3 tsp Chilli paste

Tempeh

• 200 gm Tempeh
• 3 tbsp Soya sauce
• 2 tbsp Lime juice
• 1 tbsp Coconut sugar
• 30 ml Rice bran oil

Salad bowl

• 50 gm Broccoli
• 50 gm Beans
• 15 ml Rice bran oil
• 1 cup Moong bean sprouts
• 1 Corn on the cob
• 1/4 cup Cucumber
• 6 Lettuce leaves
• 6 Radishes
• 1 Carrot
• Coriander
• Peanuts

Method:

1. Mix all the sauce ingredients in a mixing bowl
2. Add enough cold water to achieve a thick sauce. Keep aside.
3. Boil a pot of water and add the Tempeh and simmer gently for 10 minutes. Drain and allow it to cool down. Cut the Tempeh into 0.5 cm slices and add them to the marinade for at least 30 minutes.
4. Heat 2 tbsp of rice bran oil in a small frying pan. Once the oil is heated, add the tempeh and fry it until brown on both sides.
5. Cut the broccoli and green beans into the same-sized pieces. Shave the corn kernels.
6. Heat the wok with a small amount of oil. Add the broccoli and stir fry for a minute, add beans and sprouts and stir fry for 2 minutes. Add the corn kernels and stir-fry for another minute.
7. Divide the raw and stir-fried vegetables between 2 bowls. Crush 1 tablespoon of salted and roasted peanuts for garnish. Drizzle with the peanut sauce and sprinkle with crushed peanuts and fresh coriander.

#3 Ethiopian Misir Wat
Spicy red lentil stew with Injera

If comfort had a flavour, it might just taste like Misir Wat. This Ethiopian red lentil stew, deeply spiced with a blend called Berbere, is bold, fiery, and soul-warming. Served alongside spongy, tangy Injera bread made from Teff flour, this dish offers a true taste of Ethiopia’s rich culinary heritage.

Prep time: 5 mins | Cook time: 50 mins | Servings: 4

Ingredients:

• 3 tbsp olive oil
• 1 onion
• 3 cloves garlic
• 1 tomato
• 2 tbsp tomato paste
• 1 cup red lentils
• 1/ 2 cup water
• 2 tsp Salt
• 2 tbsp Berbere
• 2 cups vegetable broth

Method:

1. Wash and chop tomatoes, and crush the garlic.
2. Heat 2 tablespoons of olive oil in a large pot and add the onion, and cook for 5-6 minutes until soft and transparent.  Add garlic, tomatoes, tomato paste and add 1 tablespoon of berbere. Mix together and cook for another minute or so.
3. Add the red lentils, vegetable broth, 1/ 2 cup of water and a pinch of salt and bring to a boil. Reduce and simmer for about 40 minutes until the lentils are soft and tender.
4. Remove the lentils from the heat and stir in the remaining oil, Berebe, and if too thick, add some water. Taste and serve immediately with Injera.

Injera Flatbread
Soft, fermented teff bread

4. Iranian Sabzi Polo ba Mahi
Herbed rice with golden fried fish

This Nowruz classic from Iran is both elegant and earthy. Sabzi Polo is a fragrant rice dish infused with a bounty of fresh herbs and saffron, paired with perfectly seasoned fried fish. It’s traditionally served to welcome spring and new beginnings, but its delicate flavours make it a timeless showstopper, anytime of the year.

Prep time: 10 mins | Cook time: 1 hour | Servings: 4

Ingredients:

For Rice

• 2 cups white basmati rice
• 1/4 cup water
• 3 tbsp Salt
• 2/ 3 cup Dill
• 1/ 2 cup Parsley
• 1/ 2 cup Cilantro
• 1/ 4 cup Garlic chives
• 1 tbsp Fenugreek leaves
• 4 tbsp Ghee
• 1/ 4 tsp Saffron

For Fish

• 1 Fish (white fleshed)
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1/4 tsp Turmeric
• 3 tbsp Oil
• 1 Lemon

Method:

Rice

1. Soak the basmati rice for 1 hour and rinse it.
2. Wash and chop the fresh dill, parsley, cilantro, garlic chives and fenugreek leaves.
3. In a large pot with a cover, boil 8 cups of water and salt.
4. Add the rinsed rice and boil on high heat, uncovered, for about 5-7 minutes until the rice is slightly softened.
5. Drain the rice in a colander and quickly rinse with warm water.
6. Remove about one cup of the parboiled rice and place it in a small bowl. Add the saffron to warm water and dissolve it by slightly crushing it in the water with a pestle. Combine the rice with 1 tablespoon of the saffron-water mixture and gently mix. Set aside.
7. Spread the saffron rice evenly on the bottom of the pot. This will be the crispy rice referred to as Tahdig.
8. Place the remainder of the parboiled and strained rice in a mixing bowl.
9. Add the chopped herbs and fenugreek leaves to the rice and gently stir until the rice and herbs are mixed well.
10. Melt 2 tablespoons of ghee in a non-stick pot.
11. Pour the remaining rice and herbs mixture into the pot and lightly fluff with a fork.
12. Add the remaining ghee on top of the rice.
13. Pour 1/4 cup of water evenly over the top of the rice. Wrap the lid with a clean towel and place it on top of the pot for proper steaming.
14. Steam the rice over a medium to low heat for 45-50 minutes.
15. Turn off the heat and allow to cool for 5 minutes before serving.

Cooking the Fish

1. About 15 minutes before the rice is ready, begin preparing the fish.
2. Rinse the fish under cold water and pat dry with paper towels. Season the fish with salt, pepper and turmeric all over, including the inside.
3. Heat the oil in a large enough frying pan to fit the size of your fish and fry on medium-high heat for about 3-5 minutes on each side. The times will vary based on the size of the fish.
4. The fish will become crispy and golden on the outside and remain flaky and tender on the inside.

Assembly

1. Select a large tray or platter to place upside down on top of the pan, and carefully and swiftly invert the rice onto the platter with fried fish on top of the Tahdig or the crispy fried rice.
2. Sabzi polo is often served with Persian pickled garlic and bitter orange. Otherwise, a squeeze of lemon will do fine.

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