Urooj Mukhtar

Surinamese chicken curry: halal chicken in a tomato masala with potato and long beans, brightened with lime. An authentic recipe served with roti.

Cou-cou and fish: Barbados national dish of smooth cornmeal-okra cou-cou with steamed halal fish in a Bajan tomato gravy. An authentic recipe with tips.

Muamba de galinha: Angola national dish of halal chicken in a rich palm-oil and tomato sauce with okra and pumpkin. An authentic recipe served with funge.

Tomate-crevette: the Belgian brasserie classic of ripe tomatoes stuffed with tiny shrimp in homemade lemony mayonnaise, served chilled. An authentic recipe.

Romazava: Madagascar national dish, a brothy halal beef and leafy-greens stew in a tomato-ginger broth served over rice. An authentic recipe with tips.

Zigni: Eritrea fiery national stew of halal beef simmered in a deep berbere tomato sauce, served with injera. An authentic recipe with step-by-step tips.

Rajska omacka: a classic Czech sweet-and-sour tomato sauce with tender halal beef, served with bread dumplings. An authentic comfort recipe with tips.

Salpicon salvadoreno: a refreshing cold salad of minced halal beef with tomato, radish, mint and lime. An easy authentic recipe served with tortillas.

Court-bouillon de poisson: a Martinican Creole dish of halal fish simmered in a tomato, thyme and Scotch bonnet sauce, served with rice and beans.

Calulu: a Sao Tomean fish, okra and leafy-greens stew enriched with red palm oil and peanut, served with funge. An authentic island recipe with tips.