Moqueca de Peixe – Brazilian Fish Stew This Afro-Brazilian coconut fish stew brings color and soul to your table. Rich with tomatoes, bell peppers, cilantro, and creamy coconut milk, it’s a coastal dream from Bahia. Ingredients (Serves 2–3): • 400g white fish (like sea bass), cut into chunks • 1 lime (juice) • 1 onion, sliced • 1 bell pepper, sliced • 2 tomatoes, diced • 2 cloves garlic, minced • 200ml coconut milk • 2 tbsp palm oil (or olive oil) • Fresh cilantro • Salt, pepper Instructions: 1. Marinate fish in lime, garlic, salt for 15 mins. 2. Layer onion, bell pepper, tomato in a pot. Add fish and coconut milk. 3. Simmer on low until fish is cooked through and flavors blend (~20–25 mins). Garnish with cilantro. Brazilian Tip: Serve with white rice and farofa (toasted cassava flour) for a full Bahian experience.

Cuban Ropa Vieja – Shredded Beef in Tomato Sauce Cuba’s national dish, featuring slow-cooked shredded beef simmered in a rich tomato-based sauce with peppers and onions, served with rice and beans. Ingredients (Serves 4): * 1kg flank steak or chuck roast * 1 onion, sliced * 1 green bell pepper, sliced * 3 cloves garlic, minced * 400g crushed tomatoes * 150ml beef broth * 1 tsp cumin * 1 tsp oregano * Salt and pepper * Olive oil Instructions: 1. Brown beef in olive oil, then simmer with broth until tender (2–3 hours). 2. Shred beef with forks. 3. Sauté onions, peppers, and garlic until soft. Add spices and tomatoes. 4. Add shredded beef to sauce and simmer for 20 minutes. 5. Serve with white rice and black beans. Cuban Tip: Add a splash of red wine or sherry for added depth.

Molasses Ice Cream Old-Fashioned Molasses Ice Cream with Warm Spice Notes Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup dark molasses 1/2 cup brown sugar, packed 4 large egg yolks 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger Pinch of salt Directions: In a saucepan, combine the cream, milk, brown sugar, cinnamon, ginger, and salt. Heat gently over medium heat until the sugar dissolves and the mixture is hot, but not boiling. In a separate bowl, whisk the egg yolks until pale. Slowly pour a cup of the warm cream mixture into the yolks, whisking constantly to temper. Pour the tempered yolks back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (around 170°F/77°C). Remove from heat. Stir in the molasses and vanilla extract. Strain the custard through a fine-mesh sieve into a bowl. Let cool, then refrigerate for at least 4 hours or overnight. Churn the custard in an ice cream maker according to the manufacturer’s instructions (about 20–25 minutes). Freeze for 4 hours or until set. Scoop and enjoy with ginger snaps, apple pie, or on its own. Prep Time: 20 minutes | Chilling/Freezing Time: 6 hours | Total Time: 6 hours 20 minutes Kcal: 310 kcal | Servings: 6 servings #molassesicecream #oldfashionedflavor #spicedessert #gingerbrownicecream #molassesdesserts #homemadeicecream #vintagedesserts #comfortflavors #wintericecream #darkmolasses #custardicecream #flavorfulscoops #spicedicecream #creamyindulgence #molassesrecipes #holidaydesserts #icecreaminspo #frozendesserts #artisanicecream #spiceinfused If you love deep, warm, nostalgic flavors—this Molasses Ice Cream is calling your name! Rich, creamy, and filled with cozy spice!

Fish Head Soup Savory Fish Head Soup with Ginger and Lemongrass Ingredients: 2 fish heads (snapper, grouper, or your choice), cleaned and gills removed 1 tablespoon oil 1 onion, sliced 3 cloves garlic, minced 1 thumb-sized piece of ginger, sliced 2 stalks lemongrass, smashed 2 tomatoes, quartered 1 red chili, sliced (optional) 6 cups water or fish stock 2 tablespoons fish sauce Juice of 1 lime Salt and pepper to taste Fresh cilantro or scallions, for garnish Directions: Heat oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté for 3–4 minutes until fragrant. Add the lemongrass, tomatoes, and chili (if using). Cook for another 2 minutes. Place the cleaned fish heads in the pot and gently sauté for 2 minutes. Pour in water or fish stock. Bring to a boil, then reduce heat and simmer for 20–25 minutes, skimming off any foam. Add fish sauce, lime juice, salt, and pepper. Adjust seasoning to taste. Carefully remove the fish heads and set aside. Strain the broth if desired for a smoother texture, or serve as is. Ladle soup into bowls, top with fresh herbs, and serve hot with steamed rice. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 210 kcal | Servings: 4 servings #fishhead #seafoodsoup #gingersoup #lemongrasssoup #fishlovers #asiansoup #comfortingbroth #homemadesoup #cleaneating #glutenfreerecipes #lightmeals #soupseason #fishrecipe #simplecooking #healthyfish #seafoodlovers #heartybroth #freshherbs #traditionalrecipes #nourishingmeals This Fish Head Soup is pure comfort in a bowl With ginger, lemongrass, and lime, it’s light, aromatic, and full of flavor!

Basque Poulet Basquaise – Chicken in Peppers & Tomatoes A classic dish from the French Basque Country where chicken is simmered in a vibrant sauce of bell peppers, tomatoes, onions, and Espelette pepper. Ingredients (Serves 4): * 1 whole chicken, cut into 8 pieces (or 1.2kg chicken thighs/drumsticks) * 1 red, 1 green, and 1 yellow bell pepper, sliced * 2 tomatoes, chopped * 1 onion, sliced * 3 garlic cloves, minced * 100ml dry white wine * 1 tsp Espelette pepper (or paprika + a pinch of cayenne) * Olive oil, salt, pepper, thyme Instructions: 1. Brown chicken pieces in olive oil, then remove. 2. In the same pan, sauté onion, garlic, and peppers until soft. 3. Add tomatoes, thyme, wine, and Espelette. Simmer for 5 minutes. 4. Return chicken to the pan. Cover and simmer for 40 minutes until tender. 5. Serve with rice, potatoes, or crusty bread. Basque Tip: Use Espelette pepper for a gentle, smoky heat typical of the region.