An easily cooked Madagascan squid curry with flavours of tomato, ginger, chilli and peanuts, the building blocks of Madagascan cuisine

A fusion dish, this Indian Sunday Roast combines the British tradition of the Sunday roast with Indian Diasporan cooking

A version of a very traditional dish from Cape Town that uses hearty ingredients—lamb, potatoes, onions and tomatoes—with distinctive spices

A recipe for a baseline spicy tequila marinade that works brilliantly if you're cooking outdoors over fire or indoors

Another delicious vegan-to-carnivore curry from Southern Africa's Eastern Seaboard, a tomato and peanut curry with mustard greens

Sweet and sour curry with apple and spinach is by default vegan, but its most indulgent versions are lacto-vegggie or include chicken

A contemporary take on the Southern African peculiarity that is monkey gland sauce served here with a take on surf 'n turf

This chicken curry with mushrooms and mint is another of the hidden gems of Indian Diasporan cuisine

Child-friendly, this sausage and bacon stew is truly a fusion dish. Usually made with meat, it's easily adapted to be 100% vegan.

An incredibly quick and easy dish, sausage with tangy fruit sauce, is my nod to some of the Baltic flavours I love without in any way...

chicken peri peri curry from Mozambique, a tasty example of the historic fusion between Portuguese cooking and Indian Diasporan cuisine

a very versatile dish. Its default setting is vegetarian—actually vegan—but its easily combined with chicken or lamb in the final stages

Low-fat chicken curry with fennel and mushroom. A near zero-fat dish similar to a chicken korma with vegetarian options.

This (near) zero-fat prawn and mango curry is surprisingly simple. Another winner based on South African Indian Diasporan cooking

A delicious recipe for marinaded barbecued monkfish and langoustines with a distinctly Japanese influence—based on robatayaki cooking—to...

Another South African Indian diasporan dish, this pumpkin and mushroom curry with eggs is easily turned vegan—just leave out the eggs.

A creamy lamb with coconut, cashews and spinach is from South Africa's eastern coast.

Chennai lamb and coconut curry may take its name from the state capital of Tamil Nadu, but it's is far more South African than Indian

Lamb and fennel curry from South Africa's east coast. Typical Parsi cooking, it uses nuts and dried fruit, but doesn't use coconut

A South African version of tikka masala—vegetarian, chicken or beef—rich in the the spices and fruits used in Indian diasporan cooking