© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Mafé, or maafe, is a traditional West African peanut stew that can be made with beef, lamb, chicken, seafood, or just vegetables. This oven version of mafé features succulent diced beef slowly simmered in a nutty peanut butter sauce. Finish this dish in the oven, you will get melt-in-your-mouth tender beef and perfectly thickened, splatter-free gravy. It is easy to make and tastes even better the next day. Serve it with rice or couscous, but if you are watching your carbs, you can easily enjoy this with cauliflower rice. If you have a peanut allergy or simply want to experiment, you can use almond or cashew butter.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Spezzatino di manzo is a classic Italian beef stew in a rich sauce of red wine, beef broth, tomato paste or passata, herbs and vegetables. It’s great to serve over polenta, pasta or crusty bread to soak up every bit of the sauce! It’s a great make-ahead dish that tastes even better as it sits, and lasts for a few days in the fridge. This comforting one-pot meal features countless regional and family variations across Italy. My version is rather simple without pancetta, but you can add some at the start for smoky depth. Use regular mushrooms if you can’t find chanterelles.

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© 2026 | http://angiesrecipes.blogspot.com

Fatty, juicy pork belly infused with a fresh, vibrant lemongrass paste, this Vietnamese-inspired porchetta makes a great festive meal or Sunday roast. You can enjoy it straight, with salad, with some stirfried Asian greens and steamed rice. Both fish sauce and lemongrass are available in most Asian grocery shops.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Bò Kho, a hearty and incredibly cozy Vietnamese beef stew, is made by simmering seared bite-sized beef chunks and carrots in an aromatic broth infused with the fish sauce, lemongrass, ginger, star anise, garlic, bay leaf and five-spice until meltingly tender and fall-apart. Marinate overnight for best results. Enjoy the stew as it is, with a crispy banh mi, over rice or noodles.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Juicy, tender chicken thighs are braised in tangy, gut-healthy sauerkraut (homemade if possbile), smoky bacon, sour apple and sweet, mellow onion, piney, earthy juniper berries for a hearty, classic one-pot meal. If you cannot find juniper berries, use a tablespoon or two of gin or fresh rosemary, esp. if you are looking for herbal, piney flavour.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

An easy chicken sheet pan recipe that can be marinated ahead of time and has an amazing Middle Eastern flavour. Sumac, known for its deep burgundy colour and lemony flavour, pairs beautifully with the deep, sweet notes of pomegranate molasses, creating a meal that’s exotic, exciting and deeply comforting. I have served it with a bulgur salad, but a rice pilaf or bread would be just great too. If you don’t want to use chicken legs, the recipe also works with a whole chicken, jointed into eight pieces.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Chicken 65 is a popular South Indian chicken appetizer that originated at the iconic Buhari Hotel in Chennai, Tamil Nadu, in 1965. It was named after the year of its invention, 1965. Chicken 65 is flavour-packed, incredibly delicious and has just the right amount of heat. You can also serve it as the main with rice or naan.
If you can’t find fresh curry leaves, dried one would work too. Soak them for 10 minutes in water before using. Don’t feel like frying, then airfry them at 200C/400F for 6-8 minutes until cooked through.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Roasted Mojito chicken is a vibrant, zesty, Caribbean-inspired dish that marinates chicken in a refreshing marinade of rum, lime, and fresh mint, as well as some olive oil, shallot and spices. I used bone-in, skin-on chicken thighs but use whatever you like. Adjust the cooking time accordingly. You could also grill the chicken if you like.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Krapow Khai Yat Sai is a flavorful, umami-rich Thai dish that combines two classic favorites: Krapow and Khai Yat Sai. Krapow is a spicy minced meat stirfry with garlic, chillies, fish sauce, oyster sauce, and a generous handful of Thai basil. Khai Yat Sai means stuffed omelette . The stirfried minced meat filling is placed in the center of the omelette , and the sides are neatly folded over to create a savory "package". If you don’t have Thai basil, use regular Italian basil or cilantro. I used minced chicken, but pork, beef or even crumbled tofu work fine too. Not a fan of omelette? No problem, just enjoy the stirfry with jasmine rice.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Achiote pork belly is a show-stopping meal for any occasion. Slow braised in Corona beer and an earthy, citrusy, and vibrant Mexican achiote paste. The meat is rich, melt-in-your-mouth and incredibly flavourful with flawless crunchy crackling. For best results, begin this recipe a day ahead to allow time for drying out the pork belly overnight in the fridge, to achieve the ultimate crackling experience.
Achiote is a a paste of ground annato, garlic, oregano, a blend of spices, optional chillies, and citrus juice or vinegar. It is an essential ingredient for this recipe, there is no substitute.
To carve the pork belly, turn it upside down—this makes cutting the crackling easier. There’s no need to thicken the sauce, but you can remove some fat and thicken it to make a gravy.

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© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

If you've never cooked with achiote paste, you're in for a treat! This roasted achiote chicken is juicy, tender, citrusy and packed with rich Mexican flavours from a homemade achiote paste. You can easily purchase them online, but it is so much better when made at home, as you can use fresher ingredients and control everything that goes into it.
Achiote paste is a popular seasoning widely used in Mexican, Central American, and Caribbean cuisines. It’s made with annatto seeds, garlic, oregano, spices, optional chillies, and citrus juice. Known for their distinctive red colour, earthy, zesty flavour, they are excellent as a marinade for meat. Store the prepared paste in the fridge for up to 2 weeks or freeze for up to 3 months.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Poul Nan Sos, aka Haitian Chicken Stew, is rich and full of amazing flavours. Juicy, tender skin-on, bone-in chicken thighs are marinated overnight with onions, garlic, rosemary (or thyme), scotch bonnet, and citrus before they are stewed with tomato paste and loads of bell peppers. This satisfying, ultra-flavourful stew is a perfect dish for a weeknight dinner with rice and/or beans and fried green plantains.