A classic dessert eaten during confinement or simply when you crave tong sui.

A wholesome one-bowl meal for special occasions or just because, packed with flavourful spices and hefty vegetables.

It may look like lemang but it isn’t. Learn about the skills that go into making pangkang, a longtime rice staple for Borneo’s Dayak community.

A rice porridge filled with savoury treasures, a centrepiece for any vegetarian feast.

In a world where Africa is thought of as a country, culinary specificity and representation matter in the vast, complex realm of Nigerian cuisine.

Rice is coming under attack from those who say we should reduce our dependence on it or even—shock, horror—remove it from our diet completely. But is rice actually ‘bad’ for us?

This rice dish is beloved all across Nigeria and West Africa, full of tomatoes and heat.

Ferment your fishing trip catch with this method, and enjoy a uniquely Kadazandusun flavour while you’re at it.

Sayaka’s grandmother made this dish often for the family, serving it straight from the pot to save time on washing up.

Made with fresh rice of the first harvest at the end of the winter solstice, this is offered to gods & goddesses before family & friends.

Many kampung folks catch freshwater fish as a cheap source of protein, and pekasam is a way of fermenting a glut of a catch.