Irene Keliher

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Jollof rice is more than a meal—it’s a symbol of identity, celebration, and friendly rivalry across West Africa. Made with rice, tomatoes, onions, and bold spices, this beloved dish varies by country, with Nigeria, Ghana, and Senegal each claiming the best version. Discover what makes Jollof rice so iconic and...

Domoda is a hearty and comforting stew that holds a special place in Gambian cuisine. Made with ground peanuts, tomatoes, vegetables, and your choice of meat or fish, this rich dish is typically served over rice. With its bold flavors and creamy texture, Domoda is a delicious reflection of Gambia’s...

Dal Bhat is more than just food in Nepal—it’s a way of life. This traditional dish of lentil soup (dal) served with steamed rice (bhat) is eaten daily across the country, often alongside vegetables, pickles, or meat. Loved for its simplicity, flavor, and balance, Dal Bhat is both nourishing and...

Khorovats isn’t just a meal in Armenia—it’s a celebration. This flavorful grilled meat dish, often made with pork, beef, or lamb, is marinated, skewered, and cooked over open fire, typically during family gatherings or festivals. Learn about the traditions, techniques, and pride behind this beloved Armenian barbecue.

Bursting with citrus, spice, and island flavor, Chicken Kelaguen is a traditional Chamorro dish from Guam that’s as bold as it is refreshing. Made with grilled chicken chopped and mixed with lemon juice, grated coconut, green onions, and chili, it’s often served cold with tortillas or rice. Discover why this...

Palusami is a rich and comforting dish treasured across Polynesia, especially in Samoa, Fiji, and Tonga. It’s made by wrapping coconut cream—and sometimes onions, fish, or corned beef—inside tender taro leaves, then baking or steaming to perfection. Often served at family gatherings and feasts, palusami is a flavorful symbol of...

Mumu isn’t just a dish—it’s an experience that brings communities together in Papua New Guinea. Named after the underground oven it’s cooked in, mumu features pork, sweet potatoes, taro, greens, and coconut milk, slow-roasted over hot stones and banana leaves. Learn how this flavorful feast is prepared and why it’s...

Peka is one of Croatia’s most cherished dishes—slow-cooked meat, seafood, or vegetables prepared under a heavy iron lid covered in hot coals. This ancient technique creates incredibly tender and flavorful meals, often shared at family gatherings or countryside feasts. Learn how peka is made, what makes it special, and where...

Plov in Azerbaijan is a masterpiece of aroma, texture, and tradition. Unlike other regional varieties, Azerbaijani plov features separately cooked saffron rice layered with rich meat, dried fruits, chestnuts, or herbs—often served with a golden crust called gazmag. More than just a meal, plov is a centerpiece of Azerbaijani hospitality...

In Tajikistan, plov (also called osh) is more than food—it’s a tradition passed down through generations. Cooked in a large kazan and shared at weddings, holidays, and family gatherings, Tajik plov features fragrant rice, tender meat, carrots, and spices in perfect harmony. Learn how this national dish is prepared and...