Travel-inspired recipes for you to try at home (part 2)

28 April 2020

We hope you enjoyed our previous collection of destination-inspired dishes. To keep your mealtimes diverse and exciting, we’ve brought you some more recipes from around the world that have been tried and tested, ready for you to whip up at home. While at this moment we may not be able to take you to your destination, we can still bring the destination to you.

Hungary: beef goulash

A hearty rich soup of meat and vegetables seasoned with paprika and other spices. Goulash is a traditional Hungarian dish containing a generous amount of paprika which reflects the nation’s love of the spice and gives the dish a red hue. Ask any Hungarian and they will tell you that real Hungarian paprika is imperative. While goulash can be made in several variations, beef is the most traditional meat.

Total preparation and cooking time is around 2 hours 40 minutes

Serves: 4



3 tbsp vegetable oil

700g stewing steak, diced

2 tbsp plain flour

1 tsp caraway seeds

2 onion, diced

2 red peppers, deseeded and sliced

2 crushed garlic cloves

2 tbsp tomato puree

2 ½ tbsp sweet Hungarian paprika

500ml beef stock

2 400g can chopped tomatoes

Bunch of parsley

200ml soured cream



South Africa: Bunny Chow

Bunny Chow is a popular South African dish, consisting of a hollowed-out loaf of white bread filled to the brim with authentic Indian curry. The curry element of the dish was brought over by the county’s Indian South African residents and remains true to its origins to this day.

Total preparation and cooking time is around 1 hour 30 minutes

Serves: 4


2 tbsp vegetable oil

½ tsp fennel seeds

1 tsp cumin seeds

1 tsp cinnamon

1 tsp paprika

3 cardamom pods

1 bay leaf

2 tbsp curry powder

1 onion, finely chopped

1 tbsp finely grated ginger

1 tbsp crushed garlic

500g chicken thigh, cubed

1 400g tin of chopped tomatoes

2 large potatoes, cubed

2 limes, juiced

1 bunch of coriander

2 loaves of crusty white bread, cut in half with the insides scooped out


Jamaica: Jerk Chicken

Jerk is a style of cooking originating from Jamaica in which meat is marinated in a special blend of jerk spices, including Scotch bonnet peppers, garlic, pepper and allspice. This seasoning was traditionally applied to pork and chicken but can just about be added to any meat or fish.

Total preparation and cooking time is around 1 hour (prepare the day before to allow for marinating) 

Serves: 4 as an accompaniment to rice and peas



2 limes

1 onion diced

3 scallions diced

2 scotch bonnet chillies, deseeded and roughly chopped

3 garlic cloves chopped

1 tbsp fresh thyme leaves

1 tbsp ground all spice

1 tsp nutmeg

1 ½ tbsp soy sauce

3 tbsp dark brown sugar

1 tbsp vegetable oil

8 chicken thighs



Bali: Sate Lembat

Sate lembat, Bali’s take on satay, is a popular street food dish on the island. Minced meat is ground with grated coconut and a spice mixture before being cooked on a skewer.

Total preparation and cooking time is around 20 minutes

Serves: 4 as a starter


1 tbsp vegetable oil

3 shallots, finely diced

1 thumb sized piece of root ginger, finely grated

1 red chili, finely diced and seeds removed

½ tsp tumeric

1 tbsp palm sugar (you can substitute half the amount of muscovado sugar, as palm sugar is not as sweet as ordinary sugar)

5 lime leaves, shredded

½ tsp shrimp paste

70g desiccated coconut


Wooden skewers

400g chicken mince



To discuss anything travel-related, whether that’s your next adventure or which of these recipes you’ve enjoyed the most, contact your Travel Counsellor and they’ll be happy to help.

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