Global Flavours: Seven Iconic Dishes From Around the World

Global cuisine brings comfort, colour, and confidence into everyday cooking. These recipes travel across continents, using bold spices, slow simmering, and balanced heat to deliver flavour-driven meals you return to again and again.

Creole Cajun Jambalaya

This Louisiana classic blends smoky sausage, prawns, rice, and spice into one-pot comfort food with serious depth.

Ingredients
• 450g smoked sausage, sliced
• 450g large prawns, peeled and deveined
• 1 tablespoon olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes
• 1½ cups long-grain rice
• 3 cups chicken broth
• 2 tablespoons Cajun seasoning
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Chopped green onions for garnish

Method

1. Heat olive oil in a large pot. Brown the sausage for 5 minutes. Remove and set aside.
2. Add onion, pepper, and celery. Cook until soft. Add garlic and cook for 1 minute.
3. Stir in tomatoes. Add rice and coat well.
4. Return sausage. Add broth, seasoning, thyme, and bay leaf. Bring to a boil.
5. Reduce heat. Cover and simmer for 20 minutes.
6. Add prawns. Cover and cook for 5 to 7 minutes.
7. Remove bay leaf. Season and garnish.

Veggie and Meat Tajine

North African cooking balances spice, sweetness, and slow heat for tender results.

Ingredients
• 450g lamb or beef, cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• ½ teaspoon ground cinnamon
• ½ teaspoon turmeric
• 1 cup green beans
• 2 potatoes, cubed
• 1 cup pitted black olives
• 2 tomatoes, chopped
• 1½ cups chicken or beef broth
• Salt and pepper
• Fresh parsley

Method

1. Brown meat in oil. Remove and set aside.
2. Cook the onion until soft. Add garlic and ginger.
3. Stir in spices. Cook for 2 minutes.
4. Return meat. Add vegetables, olives, tomatoes, and broth.
5. Cover and simmer for 45 to 60 minutes.
6. Garnish and serve with couscous or bread.

French Bouillabaisse

A Provençal seafood stew built on aromatics, stock, and gentle simmering.

Ingredients
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 carrot, chopped
• 2 cloves garlic, minced
• 1 tomato, diced
• 1 teaspoon fennel seeds
• 1 teaspoon dried thyme
• ½ teaspoon saffron threads, optional
• 4 cups fish stock
• 1 cup white wine
• 450g firm white fish
• 225g prawns
• 225g mussels
• Salt and pepper
• Fresh parsley
• Lemon wedges

Method

1. Sauté onion, celery, and carrot until soft. Add garlic.
2. Add tomato, fennel, thyme, and saffron. Cook briefly.
3. Pour in stock and wine. Simmer for 10 minutes.
4. Add seafood. Cook until just done.
5. Season and serve with lemon.

Dal Makhani

Slow-cooked Indian comfort food with deep spice and creamy texture.

Ingredients
• 1 cup black lentils
• ¼ cup kidney beans, soaked overnight
• 2 tablespoons ghee or oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch ginger, minced
• 2 tomatoes, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• 1 teaspoon garam masala
• ½ cup cream or coconut cream
• 3 to 4 cups water or vegetable broth
• Salt
• Fresh coriander

Method

1. Simmer lentils and beans until tender.
2. Fry cumin seeds in ghee. Add onion until golden.
3. Add garlic, ginger, tomatoes, and spices. Cook until thick.
4. Combine with lentils. Simmer for 15 minutes. Stir in cream.

Vegan Asian Stir Fry

Fast, fresh, and balanced with crisp vegetables and tofu.

Ingredients
• 1 block firm tofu, cubed
• 1 tablespoon vegetable oil
• 1 cup mushrooms
• 1 cup bok choy
• 1 cup carrots
• 1 cup mung bean sprouts
• 2 cloves garlic
• 2.5cm ginger
• 2 green onions
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• ½ teaspoon five-spice, optional

Method

1. Fry tofu until golden. Remove.
2. Sauté garlic, ginger, and green onion whites.
3. Add vegetables and cook until tender-crisp.
4. Return tofu. Add sauces and oil.
5. Garnish and serve.

Tom Yum Soup

Thailand’s signature soup balances heat, sourness, and aroma.

Ingredients
• 4 cups broth
• 1 stalk lemongrass
• 3 slices galangal or ginger
• 3 lime leaves
• 200g prawns
• 1 cup mushrooms
• 2 to 3 bird’s eye chillies
• 1 tomato
• 1 small onion
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• Fresh coriander

Method

1. Simmer broth with aromatics for 5 minutes.
2. Add vegetables. Cook briefly.
3. Add prawns and chillies.
4. Season and garnish.

Pesto Risotto

Creamy Italian comfort with fresh herb flavour.

Ingredients
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic
• 1 cup Arborio rice
• 1 cup white wine
• 3 cups broth
• ½ cup pesto
• ½ cup Parmesan
• Salt and pepper

Method

1. Cook onion, carrot, and celery until soft.
2. Add garlic and rice. Stir briefly.
3. Deglaze with wine.
4. Add broth gradually, stirring until creamy.
5. Stir in pesto and Parmesan. Serve hot.