10 Global Recipes You Can Easily Cook at Home

Cooking around the world doesn’t have to be complicated or require fancy ingredients. With a few simple steps, you can bring the flavors of distant lands right to your kitchen table. These recipes give you a taste of different cultures while using ingredients you can find at most grocery stores. Curious to take your taste on a global adventure with this recipes.

1. Malaysian Nasi Lemak

This coconut rice dish is a Malaysian cuisine and makes a satisfying meal with minimal effort. Begin by washing 2 cups of rice until water runs clear, then add 400ml coconut milk, 100ml water, 1 pandan leaf (tied in a knot), and 1/2 teaspoon salt. Cook until fluffy, about 15-20 minutes. Meanwhile, make the sambal by cooking 3 tablespoons of chili paste with 1 finely diced onion, 2 cloves of minced garlic, and 1 teaspoon of paste in 2 tablespoons of oil. Serve the coconut rice with sambal, cucumber slices, boiled eggs, and fried anchovies (50g). The combination of creamy rice with spicy sambal makes a breakfast or dinner that Malaysians enjoy any time of day.

2. Ethiopian Misir Wot

Red lentils changes into a delicate, spice-infused stew in this Ethiopian staple. Start by chopping 1 large onion and cook it in 3 tablespoons of oil until translucent. Add 2 tablespoons of berbere spice mix, 3 minced garlic cloves, and 1 tablespoon grated ginger. Rinse 250g red lentils thoroughly, then add them to the pot with 750ml water. Simmer for 30 minutes, stirring occasionally to prevent sticking. The lentils will break down naturally, adding a thick consistency. Finish with 1 tablespoon of niter kibbeh (spiced clarified butter) or regular butter and a squeeze of lemon juice. Traditionally served with injera flatbread.

3. Brazilian Moqueca

This fish stew from Brazil’s coastal regions combines the richness of coconut milk with the brightness of lime. Begin by marinating 500g firm white fish chunks in the juice of 2 limes, 2 cloves minced garlic, and 1/2 teaspoon salt for 30 minutes. In a wide pot, cook 1 sliced onion, 1 sliced red bell pepper, and 1 sliced yellow bell pepper in 2 tablespoons of olive oil. Add 2 chopped tomatoes, 2 tablespoons of cilantro, and 1 tablespoon of paprika. Pour in 400ml coconut milk and simmer for 5 minutes. Gently place the marinated fish into the broth, cover, and cook for 10-15 minutes until fish flakes easily. Serve with white rice and extra lime wedges.

4. Korean Kimchi Fried Rice

Leftover rice finds new use in this spicy, tangy Korean comfort food. For the best texture, use 3 cups of day-old refrigerated rice. Heat 2 tablespoons of sesame oil in a large pan and add 1 cup of chopped kimchi (with 2 tablespoons of its juice) and 100g diced spam or tofu. Fry for 3 minutes until the kimchi caramelizes slightly. Add the cold rice, breaking up any clumps, along with 1 tablespoon of gochujang (Korean chili paste) and 2 teaspoons of soy sauce. Stir-fry for 5 minutes until rice is heated through and slightly crispy. Make a well in the center, crack in 2 eggs, and scramble them before mixing with the rice. Finish with 3 chopped green onions and 1 tablespoon of toasted sesame seeds. This humble one-pan meal delivers better flavor with minimal ingredients.

5. Jamaican Rice and Peas

Sunday dinner in Jamaica isn’t complete without this aromatic side dish. Despite the name, it’s made with kidney beans, not peas. oak 250g dried red kidney beans overnight, then simmer with 1 scotch bonnet pepper (whole), 3 sprigs of thyme, and 2 cloves of crushed garlic until tender, about 1 hour. Add 1 can (400ml) coconut milk, 2 chopped green onions, 1 teaspoon allspice, and 1 teaspoon salt. Bring to a boil, then add 500g long-grain rice (washed). Reduce heat to low, cover tightly, and cook for 20 minutes until rice is tender and liquid absorbed. Remove the scotch bonnet and thyme stems before serving. The coconut milk gives the rice a creamy texture while the pepper infuses a gentle heat without overwhelming spiciness. Pairs beautifully with jerk chicken or curry goat.

6. Russian Olivier Salad

This potato salad is staple in Russian cuisine. Boil 4 medium potatoes (500g), 3 carrots (300g), and 4 eggs until tender. Meanwhile, dice 300g cooked chicken breast (or use quality canned chicken) and 3 pickled cucumbers (about 200g). Once cooled, peel and dice the potatoes, carrots, and eggs into small cubes of similar size. Finely chop 1 small onion and 100g fresh peas (or thawed frozen peas). Combine everything in a large bowl with 250g mayonnaise, 1 tablespoon mustard, and salt and pepper to taste. Mix gently but thoroughly and refrigerate for at least 2 hours before serving.

7. Mongolian Buuz Dumplings

These steamed meat dumplings sustain Mongolian nomads through harsh winters and make surprisingly approachable home cooking. For the filling, combine 500g ground beef or lamb with 1 finely diced onion, 3 minced garlic cloves, 2 tablespoons finely chopped fresh dill, 1 teaspoon salt, and 1/2 teaspoon black pepper. Make a simple dough by mixing 500g flour with 250ml warm water and 1 teaspoon salt. Knead until smooth, then rest for 30 minutes. Roll the dough into small circles (about 10cm diameter), place a tablespoon of filling in the center, and fold into a pleated purse shape. Steam the dumplings for 15-20 minutes until the dough is cooked through and translucent. Mongolians traditionally eat these by hand, taking small pieces to probe the juice.

8. Tanzanian Coconut Bean Soup

This hearty East African soup combines the bean with rich coconut milk. Begin by soaking 400g kidney beans overnight, then simmer until tender, about 1 hour. In a separate pot, cook 1 diced onion in 2 tablespoons oil until translucent. Add 2 minced garlic cloves, 1 tablespoon grated ginger, 1 diced carrot, 1 diced bell pepper, and 1 tablespoon curry powder. Cook for 5 minutes, then add the cooked beans, 1 can (400ml) coconut milk, and 500ml vegetable broth. Simmer for 20 minutes to meld flavors. Finish with the juice of 1 lemon, 2 tablespoons chopped cilantro, and salt to taste. The texture comes from partially mashing some beans against the pot’s side.

9. Icelandic Bread

Traditionally baked by burying the dough near hot springs, this dense rye bread (Þrumari) can easily be made in your home oven. Mix 500g rye flour, 250g whole wheat flour, 2 teaspoons baking powder, 1 teaspoon salt, and 100g sugar in a bowl. Stir in 500ml buttermilk and 3 tablespoons golden syrup until it forms a sticky dough. Line a loaf pan with parchment paper and pour in the dough. Cover tightly with foil and bake at 120°C (250°F) for 8 hours or overnight. The low, slow baking makes a caramelized sweetness that Icelanders love. Slice thinly and serve with butter, smoked salmon, or hard-boiled eggs. The bread keeps for weeks in the refrigerator and improves with storage.

10. Sri Lankan Egg Hoppers

These bowl-shaped rice flour pancakes with crispy edges and soft centers make breakfast exciting. Mix 250g rice flour, 1 tablespoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon dry yeast in a bowl. Gradually add 400ml coconut milk, whisking until smooth, then let stay for 4-6 hours at room temperature. Heat a small wok or hopper pan, ladle in 60ml batter, and quickly swirl to coat the sides. Crack an egg in the center, cover, and cook for 3 minutes until the egg is set and edges are crispy. The key is a hot pan and quick swirling motion. Serve immediately with coconut sambol made by mixing 100g grated coconut, 1 tablespoon chili powder, 1/2 small onion (finely chopped), juice of 1 lime, and salt to taste.