Community recipes
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Browse 249 public recipes made by the Hello Chef community. See the full ingredient list and steps here, then bring the keepers into the app to scale, plan, shop, and cook.
Ivorian-Inspired Ginger-Lime Fish Parcels with Coconut Rice
Tender white fish steams inside parchment parcels with a bright tomato, ginger, lime, and chile relish, then is served over gently fragrant coconut rice. This weeknight-friendly oven technique keeps the fish moist while concentrating the savory coastal flavors.
Charred Prawns with Coconut-Cashew Greens (Mozambican-Inspired)
A bright, weeknight-friendly interpretation of Mozambique’s coastal flavors: succulent prawns are quickly seared, then folded into tender greens simmered with coconut, roasted cashews, garlic, ginger, and chili. Serve the creamy, savory greens over fluffy rice for a satisfying one-bowl meal.
Togolese-Inspired Steamed Black-Eyed Pea Cakes with Coconut Pepper Sauce
Tender, savory black-eyed pea cakes are folded with browned mushrooms, ginger, and lime, then steamed until set and served with a silky coconut-pepper sauce. The gentle steaming keeps the cakes moist while the sauce adds bright heat and richness.
Malawian-Inspired Peanut Pumpkin Pot with Sorghum
A cozy, plant-based centerpiece inspired by Malawi, where tender pumpkin and cowpeas simmer in a savory peanut sauce and are served over nutty sorghum. A short covered simmer concentrates the sauce while keeping the vegetables intact, and lemony greens add a fresh finish.
Lao-Inspired Charred Eggplant Dip with Sticky Rice and Herbs
A smoky, spoonable eggplant dip inspired by Lao jeow mak keua, brightened with lime, herbs, and a touch of fish sauce. Steamed sticky rice turns it into a satisfying shared meal.
Seychellois-Inspired Coconut Black-Eyed Peas with Cassava Skillet Cakes
Creamy, gently spiced coconut black-eyed peas are spooned over crisp-edged cassava cakes for a satisfying plant-based dinner inspired by the bright, coconut-forward cooking of the Indian Ocean. A quick lime-cucumber topping adds freshness.
Tanzanian-Inspired Tamarind Chicken with Coconut Millet
Juicy chicken thighs are browned, then gently braised in a tangy tamarind, coconut, and ginger sauce and served over fluffy millet. The dish balances East African coastal flavors with an approachable one-pan method and tender greens for a complete weeknight meal.
Comorian-Inspired Coconut-Turmeric Chicken with Cassava
A fragrant island-style braise that pairs tender chicken and creamy cassava with coconut, warm spices, and a fresh citrus finish. The one-pot method is practical for weeknights while offering a distinctive East African coastal flavor profile.
Armenian-Inspired Apricot Chicken with Herbed Pearl Couscous
Golden chicken thighs are braised with sweet dried apricots, warm coriander, cinnamon, and tomato, then served over fluffy pearl couscous brightened with parsley and lemon. The gentle covered-braising technique makes this colorful, pantry-friendly dish especially tender without requiring a long cooking time.
Burmese-Inspired Steamed Chickpea Tofu with Bright Tomato Relish
A tender, savory chickpea custard is steamed until sliceable, then served with a fresh tomato-lime relish and aromatic coconut greens. This naturally vegan, gluten-free dish offers the comfort of tofu with a pantry-friendly technique and lively Southeast Asian-inspired flavors.
Sierra Leonean-Inspired Coconut Okra and Shrimp with Steamed Millet
A bright, gently spiced one-pot meal inspired by coastal Sierra Leonean flavors. Tender okra and shrimp simmer in a tomato-coconut sauce, while fluffy millet provides a nutty, gluten-free base. Lime and fresh herbs balance the rich sauce without making it heavy.
Rwandan-Inspired Peanut-Simmered Tilapia with Plantain Mash
Tender tilapia gently simmers in a savory tomato-peanut sauce with greens, while buttery plantains become a rustic mash. Inspired by the comforting combination of fish, peanuts, greens, and starchy staples found in East African home cooking, this one-pan meal is bright, nourishing, and weeknight-friendly.
Steamed Yam Cakes with Smoky Tomato-Pepper Sauce
Tender savory yam cakes are steamed until set, then served with a bright, smoky tomato-pepper sauce. This Nigerian-inspired recipe uses steaming rather than frying for a lighter texture while keeping the dish hearty enough for a satisfying meat-free meal.
Georgian-Inspired Roasted Acorn Squash with Walnut-Herb Lentils
Sweet roasted acorn squash halves are filled with warmly spiced lentils, toasted walnuts, and fresh herbs, then finished with a bright pomegranate drizzle. This satisfying vegetarian centerpiece draws inspiration from Georgian flavors while using accessible ingredients.
Malian-Inspired Peanut Tofu with Fonio and Quick-Pickled Carrots
Golden seared tofu is folded into a silky peanut-tomato sauce and served over fluffy fonio, with bright quick-pickled carrots for contrast. Inspired by West African peanut stews, this weeknight-friendly vegan plate uses a brief sear and gentle simmer to build deep flavor without a long cooking time.
Cambodian-Inspired Charred Eggplant Noodle Salad with Lemongrass Dressing
A bright, satisfying vegan rice noodle salad with oven-charred eggplant, crisp vegetables, baked tofu, and a punchy lime-lemongrass dressing. It takes inspiration from Cambodian flavor pairings while using accessible weeknight techniques.
Madagascar-Inspired Tamarind Coconut Fish with Cassava
Tender white fish is gently braised in a fragrant coconut-tamarind sauce and served with buttery-soft cassava and a bright tomato relish. The dish draws on Madagascar’s tropical pantry for a fresh, weeknight-friendly centerpiece that feels distinctive without requiring specialty equipment.
Ghanaian-Inspired Peanut Chickpea Stew with Roasted Plantain
A warmly spiced, plant-forward stew inspired by Ghanaian groundnut sauces, pairing creamy peanut-tomato chickpeas and greens with caramelized roasted plantain. It is satisfying, pantry-friendly, and naturally vegan.
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