Discover how to make kimchi, Peruvian tiger milk or pickles with 'exotic' herbs

World cuisine is HOT, as are herbs, fermenting and experimenting. Recent research shows that 45% of consumers think ethnic or global cuisine is healthier and tastes better. Food from other continents is adventurous and, millennials in particular are eagerly seeking out new taste experiences. Variety and breaking out of boring (eating) patterns is the new cool. Discover some exciting recipes from world cuisine, with surprising herbs and ancient techniques!

Already discovered West African cuisine?

Food experts predict that in 2019, West African cuisine will take over the world, with culinary delights from places like Ghana, Nigeria, Senegal and Mali. This cuisine is full of herbs and spices and is also quite healthy. Plus, many dishes are made in a single pot or pan, so they're easy to prepare in advance for when friends come by, but also ideal because it doesn't require much washing up.

Common herbs used in West African cuisine are: bay leaf, nutmeg, thyme, cumin, pepper, ginger, curry powder, fresh cayenne pepper and palm oil. Try an African pumpkin soup with coconut oil and cardamom. Find the recipe here.

Nikkei cuisine: fusion between Peru and Japan

Did you know that, after Brazil, Peru has the second largest Japanese community in the world? Japan - minimalist, sleek, Zen. Peru - colourful, chaotic, festive. In the middle, the wide blue ocean. In the kitchen, this has created an interesting blend: Japanese-Peruvian Nikkei cuisine, with the notes of citrus, lime and chilli on the one hand, and soy and fermented products on the other. You'll also find things like miso soup with palm hearts and chilli and tiger milk with ginger and dashi. It's the pure fusion of two extremes.

Peruvian Tiger Milk Recipe

This Peruvian speciality is often served with ceviche. But it's a delicious, fresh, sweet sauce with herbs that's also delicious as a marinade with other summer (vegetarian) dishes.


5 grams of ginger, peeled, 1/4 of a cucumber, peeled
1 stem of celery, 1.5 vine tomatoes
7.5 grams of coriander, 3.5 grams of mint
0.5 clove of garlic, peeled, 2 spring onion stems
1.5 limes, 30 ml of sushi vinegar
1 gram of fleur de sel


Finely chop all ingredients, put them together in a blender and mix until smooth. Place a sieve in a bowl, put a tea towel into the sieve and pour the tiger milk into the tea towel. Let it drain for as long as possible.

Create your own Fire Cider!

An immune-strengthening health tonic with fresh horseradish, ginger, garlic, onions, cayenne pepper, cider vinegar and honey. Although cold-and-flu season is fortunately almost over, this drink is still a fantastic boost that you can benefit from all year round. It's the perfect defence against spring fatigue!


1/2 cup freshly grated ginger
1/2 cup freshly grated horseradish
1 medium-sized onion, chopped
10 cloves of garlic, diced
2 organic jalapeño peppers, chopped
1 organic lemon, peel and juice
2 tbsp dried rosemary
1 tbsp turmeric powder, 1/4 tsp cayenne pepper
organic apple cider vinegar
1/4 cup raw honey


Put all ingredients, except the honey, in a 0.5 litre glass jar. Pour apple cider vinegar into the jar until everything is completely covered and the vinegar reaches the top of the jar. Shake the jar to mix everything well and keep for 4-6 weeks in a dark, cool place. Shake the jar daily.

After about 4 weeks, press as much juice as possible through a gauze sieve or cheesecloth and pour it into a clean jar. Use the solid ingredients for a stir-fry or compost them. Add honey to the liquid and stir until absorbed. Store in a sealed container in the refrigerator or in a cool, dark place. Drink 1-2 tbsp as necessary.

Customise your fire cider to fit your taste. You can also add cinnamon and cardamom or ground cayenne pepper instead of fresh habaneros or jalapenos. Crockery and glass are the most suitable storage options, and it can be stored for weeks.

Making your own kimchi: the national dish of Korea

No Korean meal is complete without kimchi, a delicious side dish consisting of fermented vegetables with a sour taste and fiery peppers. Kimchi has a unique flavour. You have to taste it to understand why Koreans - and now the rest of the world - are addicted to it!

Click here for a delicious recipe from foodie Chantal Voets, who has a real penchant for world cuisine.