Content warning: watch these on an empty stomach at your own risk.
Xima is a thick corn porridge popular in all parts of Mozambique. Here it is served with matapa, another popular recipe.
You can’t go past fresh seafood cooked on the barbecue. This recipe from Mozambique features classic butter and lemon.
This recipe, with just a handful of ingredients, is a popular preparation of cassava root in Mozambique.
Cook like the locals in Vietnam, Fiji, Indonesia, Philippines, Tanzania and Mozambique.
What I love about this dish is that a little effort can produce big results. Gather all your ingredients into one pot and let time and gentle heat take care of...
I like to add pickled red cabbage to the rolls. I think pork, apple and cabbage are a trio made in heaven.
If for some crazy reason we ever have leftover mashed potato in our house, the next day I love making these.
I love that contrast you get when tofu is deep-fried - the crispy exterior and soft centre.
Limes make a wonderful marmalade and that sweet/tart balance is well complemented by the extra zing of the ginger.
I love cooking and eating beef broth, there is something deeply satisfying about that flavour-packed, clear brown liquid.
Kangaroo, Paul West's favourite native ingredient, is healthy, sustainable and easy to cook - here's how you can give it a go.
We agree, golden syrup and lashings of butter are totally tasty.