RECIPES

OF THE
WORLD

Photo: Fabeha Monir for Action Against Hunger, Bangladesh

 Photo: Lucian Coman, Botswana

Action Against Hunger is leading a global movement to end hunger in our lifetimes. It innovates solutions,
advocates for change, and reaches 25 million people every year with proven hunger prevention and treatment
programs. As a nonprofit that works across nearly 50 countries, its 8,300 dedicated staff members partner
with communities to address the root causes of hunger, including climate change, conflict, inequity, and
emergencies. It strives to create a world free from hunger, for everyone, for good.

For more information, visit actionagainsthunger.org

TABLE OF CONTENTS

Africa

Goat Tajine...................................................................................................4

Kenya’s Chicken in Coconut Sauce..................................................................6

Matoke Beef Curry........................................................................................8

Thiebou Dieune...........................................................................................10

Caribbean

Haitian Patties.............................................................................................12

India

Aloo Ki Sabzi...............................................................................................14

Masoor Dal..................................................................................................15

Roti.............................................................................................................16

Most of these recipes were collected from communities we work in and shared by our staff around the
world. We have edited slightly and converted measurements where necessary. Many of these recipes
did not come with measurements or were conveyed orally, so we encourage some experimentation and
creativity. Enjoy!

3
 GOAT OR
LAMB TAJINE
Photo: Pbombaert PART 1

INGREDIENTS
– 1 tbsp olive oil
– 1½ lbs goat or lamb shoulder, deboned and cubed
– 1 onion, finely chopped
– 2 cloves of garlic, crushed
– 1 15oz can tomatoes
– 1 cinnamon stick
– 1/3 cup dried apricots, roughly chopped
– Pinch of saffron
Photo: Mykola Ivashchenko
– Meat or vegetable stock

SPICE MIXTURE
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp ground ginger
– 1 1/2 tsp smoked paprika
– 1 tsp turmeric
– 1/2 tsp ground chilli
– Salt and freshly ground pepper

GARNISH
– Handful of finely chopped coriander
– Harissa (hot chili pepper paste) to taste
– Zest and juice of half a lemon
– 1 tbsp honey

4
Photo: Andocs
 GOAT OR
LAMB TAJINE
Photo: See Shoot Eat Repeat PART 2

ACCOMPANIMENTS
– 3 cups of cubed, roasted pumpkin

DIRECTIONS
1. Mix the spice mixture ingredients in a large bowl. Toss
the meat into the mixture until well coated.
2. Heat the oil in a tagine or large saucepan. Add the
onion to the pan and sweat for one minute or so until
Photo: Mustapha Gunnouni
transparent.
3. Add the meat and garlic to the tagine and brown.
4. Stir in the chopped tomatoes, cinnamon stick, apricots,
saffron, and enough stock to just cover the meat. Bring
to a boil then reduce to a slow simmer. Let cook for 1 to
1 ½ hours or until the meat is tender, stirring regularly
with a wooden spoon (add more stock or water if the
liquid is below the meat). If the stew is too watery, drain
the excess liquid into a saucepan and reduce until
thickened, then return to the tagine.
5. Stir in most of the chopped coriander, harissa (more or
less to taste), lemon zest, lemon juice and honey.
6. Garnish with roasted pumpkin and scatter over
remaining cilantro.
7. If you don’t have a tagine, you can also use a dutch
oven or slow cooker.

5
Photo: Gideon Ikigai
 KENYA’S
CHICKEN
IN COCONUT SAUCE
(KUKU WA KUPAKA)
Photo: WolfMaster13 PART 1

INGREDIENTS

CHICKEN MARINADE
– 1 lb chicken
– 1-2 green chilis
– 2 cloves garlic
– 1 tsp grated ginger
– 1 tbsp lemon juice
Photo: The Road Provides – ¼ tsp salt

COCONUT SAUCE
– 1 cup coconut milk
– ½ tsp turmeric powder
– ½ tsp ground cumin
– ¼ tsp ground coriander
– 2 tbsp vegetable oil
– 1 tomato chopped
– ½ medium size onion, chopped
– 1-2 clove garlic grated
– 1 green chili thinly chopped
– 1 tsp grated ginger
– ¼ tsp salt
– Lemon juice and cilantro leaves to serve

6
Photo: Jean LucIchard
 KENYA’S
CHICKEN
IN COCONUT SAUCE
(KUKU WA KUPAKA)
Photo: Ravsky PART 2

DIRECTIONS
1. Make the marinade by combining chilis, garlic,
grated ginger, salt, and lemon juice. Coat well
on to the chicken and marinate for at least
two hours. For a more intense flavor, marinate
overnight in the fridge.
2. Light a charcoal grill or preheat an oven to
350°F. Lightly brush the chicken with oil, then
place on the grilling rack or the baking tray.
Photo: Emily-Jane Proudfoot Grill or bake for 30-40 minutes, or until done.
3. Meanwhile, put 2 tbsp of oil into a pan over
medium heat. When it is hot, add the onion,
sautéing for about 5 minutes or until it is barely
caramelized. Add the garlic, ginger, and green
chili, stirring until fragrant. Add the tomato
and cook until soft. Add the ground cumin,
coriander, turmeric, and salt, stirring all the
while. Add any remaining marinade (optional).
4. Mix in the coconut milk, lower the heat, and
stir occasionally until the sauce thickens a bit.
Place the chicken in the sauce to heat through,
spooning the sauce over it. If the sauce is very
thick, splash in water. Cover and simmer for
5 minutes, or until the flavors have combined.
Taste the sauce and adjust the seasoning with
salt and then garnish with cilantro. Just before
serving, splash in lemon juice OR serve with
lemons, mandazi (deep fried bread) and rice.

* You can substitute turmeric for curry powder,

omit or cut down on the grounded cumin and
add the coriander accordingly.

7
Photo: BlueOrange Studio
 MATOKE
BEEF CURRY
Photo: Santhosh Varghese PART 1

INGREDIENTS
– 10-12 matoke (plantains)
– 2 tbsp oil
– 1 medium onion diced
– 1 tsp minced garlic
– ½ tsp grated ginger
– 1½ lb beef cut into small cubes
– 1 tsp curry powder
– 2 tsp chicken bouillon powder or 2 cubes
Photo: Aun25 – 1 tsp paprika
– ½ tsp cayenne pepper or add to taste
– 4 medium tomatoes diced
– 2½ to 3 cups chicken stock or water
– Salt and pepper to taste
– 1 cup cilantro

8
Photo: Mehmeto
 MATOKE
BEEF CURRY
Photo: Fanfo PART 2

DIRECTIONS
1. Peel and cut the matoke (plantain) into 1½ – 2
inch pieces. Put them in water until you are
ready to use them so that they don’t become
discolored.
2. Heat the oil in a large skillet over medium-high
heat, add onions, and cook until soft, about 2
minutes.
3. Stir in the garlic and ginger and cook until
Photo: Dennis Diatel fragrant—a few seconds.
4. Stir in the beef and add the paprika, curry
powder, bouillon powder, salt, and pepper. Mix
well, cover, and leave to cook for 10 minutes,
stirring halfway between.
5. Add the matoke, diced tomatoes, and stock
(or water), stir, cover, and leave to simmer for
25 to 30 minutes or until the matoke becomes
tender.
6. Stir in the cilantro and serve.

9
Photo: Gudkov Andrey
 THIEBOU
DIEUNE
(SERVES FOUR)
Photo: KeeshasKitchen.com PART 1

Photo: Emily-Jane Proudfoot
INGREDIENTS
– 10 garlic cloves
– 1 large bunch fresh parsley
– 2 stock cubes
– 1 tsp black pepper
– ½ tsp dried red pepper flakes
– 1 cup vegetable oil
– 1 whole capitaine fish or red snapper (cleaned)
– 2-3 ripe chopped tomatoes
– 3 tbsp tomato paste
– 1-2 onions, sliced
– 1 red pepper, roughly chopped
– 4 wedges of cabbage, about 2 inches at
thickest point
– 4 carrots, chopped and peeled
– 2 potatoes/sweet potatoes, chopped and
peeled
– 1-2 small eggplants
– 2 cups rice
– Scotch Bonnet or any chili sauce, to taste
– Lime wedges, to serve

10
Photo: Senderistas
 THIEBOU
DIEUNE
Photo: Fanfo PART 2

DIRECTIONS
1. Crush the garlic, parsley, stock cubes, black
pepper, and chili flakes. It should make around
12 tbsp. You will need to use a third of the mixture
at a time.
2. Score 4 holes in the fish and stuff each with 1 tbsp
of the garlic mixture. Heat the oil in a large
saucepan. Fry the fish until just lightly browned.
Remove the fish from the pan and set aside.
Photo: Catherine L Prod 3. Add more oil to the pan, if needed. Add the
chopped tomatoes and tomato paste to the pan
along with chopped onions and pepper. Fry just
until tender. Remove and set aside.
4. Add the remaining vegetables, 4 tbsp of the garlic
mixture and water to cover. Cover the saucepan
and let simmer for 15 minutes. Add the fish and
continue simmering gently until the vegetables are
done. Remove the fish and vegetables and set
aside, keeping warm.
5. Use the remaining liquid to cook the rice. Add the
rice and 4 tbsp of the garlic mixture then cover.
Reduce the heat and cook until all liquid is
absorbed and you begin to smell the rice on the
bottom of the pan toasting.
6. Once cooked, spread the rice out on a large
platter. Arrange the fish and vegetables in the
center. Squeeze lime juice over the top and serve
with hot sauce.

11
Photo: Salvador Aznar
 HAITIAN
PATTIES
Photo: Tomas MIklik PART 1

FILLING
– 1 lb ground beef
– 1 diced onion
– 3 cloves of minced garlic
– ½ chopped scotch bonnet pepper (habanero
pepper)
– 1 diced shallot
– ¼ tsp thyme
– 2 tsp parsley
Photo: Anna Hoychuk – ¼ tsp rosemary
– 1 tsp lime juice
– ½ cup water
– 1 tsp white vinegar
– ½ tsp freshly ground black pepper
– 1 tsp adobo seasoning salt
– 1 tbsp tomato paste
– 2 tsp olive oil

DOUGH
– 1 cup cold water
– 3 cups all-purpose flour
– 1 tsp salt
– 1 tbsp white vinegar
– 1 cup lard or substitute with 1 cup of vegetable
shortening and ¼ cup butter mixed together (at
room temperature)
– 1 beaten egg yolk

12
Photo: Kwame Amo
 HAITIAN
PATTIES
Photo: Bartosz Luczak PART 2

DIRECTIONS
1. First, prepare the filling. In a mortar grind the parsley, thyme, rosemary, scotch bonnet pepper, shallot,
and garlic to a paste
2. In a skillet or saucepan, heat olive oil over medium heat. Add onions and seasoning mixture. Stir-fry for 1
minute until softened.
3. Add the meat, lemon juice, ½ cup of water, white vinegar, freshly ground black pepper, and Adobo
seasoning salt. Simmer over medium heat for about 10 minutes, or until meat is tender and water is
absorbed. Stir constantly. Filling is ready when all liquid is absorbed.
4. Add tomato paste to the meat mixture and stir well, over medium heat until meat is medium brown.
5. Next, prepare the dough! Add salt to 2 cups of flour in a mixing bowl. Make a hole in the center. Pour in
water and vinegar. Mix lightly using your hands. Generously dust surface area of your board. Knead until
dough is firm and slightly sticky to make a soft dough. Roll the dough into a ball. Wrap it up in plastic
wrap. Place the dough in refrigerator for 30 minutes.
6. If using lard, skip to the next step. Mix together shortening, butter and rest of the flour (1 cup). It will form
a soft paste that is easy to spread.
7. Take the chilled dough and roll it into a rectangle ¼ inch thick. Leaving a one-inch margin around the

folding a letter, starting with the portion of dough with no butter. Refrigerate for 30 minutes to allow the
dough to relax, and so the butter doesn’t get displaced when rolling out again.
8. Roll out the dough again to a rectangle. Take one end of the dough and fold it two-thirds of the dough’s
length toward the other end. Now, take the other end and fold it the opposite way. You should now
have three layers of dough. Refrigerate for 30 minutes. Roll out again, but move the rolling pin along
the folded sides (i.e. turn the dough 90 degrees). Repeat the process up to 5 times. Refrigerate dough
overnight.
9.
10. Roll the dough to about ½ inch thickness. Cut the dough into 2 ½ inch rounds or rectangles. Place 1 tbsp
of beef filling on one side of the dough rounds or rectangles. Fold dough over and lightly press ends
together with fork.
11. Place the patties on a baking sheet. Brush the tops and edges of the patties with egg yolk before placing
in the oven.
12. Bake until golden brown (around 45 minutes).

13
 ALOO KI
SABZI
(POTATO GRAVY)
Photo: Rangeecha

INGREDIENTS
– 6 dried red chilis
– 5 medium sized potatoes
– 1 onion
– 1 cup freshly chopped cilantro
– 1 tbsp oil
– 3 cups water
– Salt

DIRECTIONS
1. Wash and dice potatoes before soaking in
water.
2. Grind chilis and cilantro into a fine paste
using a grinding stone or pestle and mortar.
Add a cup of water to the paste.
3. Set a pot over the stove and add oil. Add the
diced onion. Sauté for about 5 minutes.
4. Add the paste mixture and pour in 2 cups of
water. Stir well. Add the potatoes.
5. Bring the mixture to a boil and let simmer for
15 minutes.

Middle & Bottom Photos:

Lys Arango for Action Against Hunger, India
14
 MASOOR
DAL
(RED LENTIL)
Photo: Timolina

INGREDIENTS
– 2-3 tsp garam masala (clove, black pepper,
dried curry leaves)
– 1 tsp turmeric
– 1 tsp red chili powder
– 1 tsp cumin
– 1½ cups dry red lentils
– 3 tbsp oil
– 4½ cups water
– Salt to taste

DIRECTIONS
1. Grind garam masala, turmeric, chili powder,
and cumin. Add 1-2 tsp of water so it becomes
a sticky paste.
2. Heat oil in a pot over the stove. Once the oil
is hot, add cumin and fry for 20 seconds.
Add the spice paste and stir well. Add salt as
required. Cook for 5 minutes.
3. Rinse the red lentils with water and add them
to the pot. Pour in 4½ cups of water. Bring to a
boil and let simmer for 15-20 minutes until the
dal is ready.
4. Serve with Roti (Indian flat bread).

Middle & Bottom Photos:

Lys Arango for Action Against Hunger, India
15
 ROTI
(INDIAN FLAT BREAD)
Photo: Alphonsine Sabine

INGREDIENTS
– 5 cups all-purpose flour
– 2½ cups water
– Salt

DIRECTIONS
1. Put 5 cups of flour in a wide bowl and add salt
as required. Add water gradually until the dough
comes together (but is not sticky). Knead for 5
minutes until dough is smooth and pliable.
2. Set aside for 30 minutes to an hour. Roll into
palm-sized balls, you may have to dip into some
flour if any dough sticks to your rolling pin. Flatten
into pancake sized portions.
3. Heat a griddle (tawa or skillet) on medium-high
heat. Place roti on griddle and roast both sides,
no oil is necessary.
4. Repeat to cook about 17-20 rotis.

Middle & Bottom Photos:

Lys Arango for Action Against Hunger, India
16
 RECIPES
OF THE
WORLD

Photo: RomeoVip_MD

Photo: Lys Arango for Action Against Hunger, India Photo: Sylvia Kania

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