Urooj Mukhtar

Murabyan: a Kuwaiti spiced shrimp and tomato rice with dried lime and bzar, served with daqoos. An authentic Gulf recipe with step-by-step tips.

Mechado: Filipino halal beef braised in a tomato and soy-citrus sauce with potato and carrot until fork-tender, served over rice. An authentic recipe.

Pisto: the Spanish sauteed vegetable stew of zucchini, peppers and onion slow-cooked in a rich tomato base, often topped with an egg. An authentic recipe.

Bo kho: a fragrant Vietnamese halal beef stew in a tomato broth with lemongrass, star anise and carrot, served with bread or noodles. An authentic recipe.

Asam pedas: a Malaysian sour-and-spicy halal fish stew in a tamarind-tomato broth with okra and torch ginger, served with rice. An authentic recipe.

Chakalaka: a spicy South African vegetable relish of peppers, carrot and tomato with curry spice and beans, served with pap or braai. An authentic recipe.

Skoudehkaris: Djibouti national dish of fragrant basmati rice cooked with halal lamb, tomato and warm spices. An authentic recipe with step-by-step tips.

Kadon pika: a fiery CHamoru (Guam) chicken stew in a spicy coconut-tomato sauce, served with rice. An authentic Pacific island recipe with tips.

Samaki wa nazi: a Tanzanian Swahili-coast fish curry simmered in coconut milk with tomato, ginger and lime. An authentic recipe with tips and safety notes.

Pasta alla Norma: the Sicilian pasta of fried eggplant in a garlicky tomato-basil sauce with ricotta salata. An authentic vegetarian recipe, step by step.