recipe

UGANDA

My mom would make this for special occasions, like Eid, and served it on a big silver platter called a saniya.

The name itself tells a story: it’s from the Dutch colonisers, and it means “to grill meat on an open fire”.

Balkabaklı Kestane Çorbası (GF/VO)

Pumpkin (balkabağı) is enjoyed in savoury and sweet dishes at home.

Ekşili Nohutlu Bamya (GF/V)

In my hometown of Antakya, we would not only enjoy fresh okra in summer but also dried okra later in the year.

Kabaklı Kol Böreği

Here, a nourishing chicken stock combines with the sweetness of sweetcorn and satisfying vermicelli to create a soothing meal in a bowl.