From my kitchen to your plate.
Nigeria – The Home of Suya and Bold West African FlavoursNigeria is a West African country with a remarkably diverse culinary heritage, shaped by its many ethnic communities and regional food traditions. Suya is one of its most recognisable street foods and is particularly associated with the Hausa culinary traditions of northern Nigeria. Traditionally, thin pieces of meat are coated in a fragrant, spicy peanut-based seasoning and grilled over charcoal. Suya is commonly served with sliced onions, tomatoes and other fresh accompaniments, creating a delicious contrast between smoky, spicy and refreshing flavours.
What Are Nigerian Suya Cauliflower Hearts?Suya Cauliflower Hearts are my creative Via Veggie Vegan interpretation of Nigerian suya flavours rather than a traditional Nigerian dish. Instead of meat, I use cooked cauliflower, remove the excess moisture and shape it into two decorative hearts. The cauliflower is coated with homemade Yaji, a seasoning inspired by Nigerian suya spice blends and made with roasted peanuts, chilli, ginger, garlic and aromatic spices. After baking, the golden hearts are served with vegan sour cream, red onion rings and fresh coriander. The result is a completely plant-based fusion dish with a nutty, spicy crust and a playful presentation.
From my kitchen to your plate.
Dominica – The Nature Island of the CaribbeanDominica is a mountainous Caribbean island known for its lush rainforests, fertile volcanic landscapes and rich culinary heritage. Local cooking draws on fresh vegetables, tropical produce, herbs, root crops and traditional Caribbean seasonings. Callaloo is an important part of Dominican food culture, with recipes varying between families and households.
What Is Callaloo?Callaloo is a traditional Caribbean dish prepared with leafy greens and aromatic ingredients. In Dominica, dasheen leaves are traditionally associated with callaloo soup, although spinach can be used as an alternative. Okra contributes a characteristic texture, while coconut milk, thyme, onion, garlic and chilli create a fragrant, comforting combination. My Via Veggie Vegan version uses fresh spinach instead of dasheen leaves and adds broccoli, green peas, potato and a lighter coconut milk base. Crispy spinach leaves, two coconut cream hearts and optional rolled flatbread complete this colourful, fully plant-based interpretation.
From my kitchen to your plate.
Indonesia – A Culinary Journey to West JavaIndonesia is a vast Southeast Asian archipelago with an extraordinary diversity of regional cuisines, ingredients and culinary traditions. West Java is home to the Sundanese people, whose food culture is particularly associated with fresh vegetables, aromatic herbs, sambal and rice. Sundanese cuisine often celebrates the natural flavours and textures of vegetables, making it a wonderful source of inspiration for plant-based cooking. Fresh produce, chillies, garlic, peanuts and fragrant rhizomes such as kencur play important roles in many local preparations. Karedok is one of the region's best-known vegetable dishes and beautifully reflects this appreciation for freshness, texture and bold seasoning.
Karedok – A Traditional Sundanese Salad with a Vegan TwistKaredok is a traditional Sundanese vegetable salad from West Java, usually prepared with raw vegetables and a thick, aromatic peanut dressing. Common ingredients include cabbage, cucumber, bean sprouts, long beans and fresh herbs, while the dressing typically combines roasted peanuts, garlic, chilli, palm sugar, tamarind and kencur. Some versions also contain terasi, a fermented shrimp paste that adds savoury depth. My Via Veggie Vegan interpretation replaces terasi with white miso, adds carrot, Thai basil and fresh coriander, and uses thoroughly cooked ordinary green beans instead of raw long beans. The result is a colourful, crunchy and completely plant-based version inspired by the flavours of traditional Karedok.
From my kitchen to your plate.
Fiji – A South Pacific Island Nation with a Remarkable Culinary HeritageFiji is an island nation in the South Pacific, consisting of more than 300 islands. Its cuisine reflects Indigenous Fijian traditions alongside Indian and other cultural influences. Root vegetables, tropical fruits, leafy greens and coconut feature in many local food traditions, while Indo-Fijian cuisine is especially known for aromatic vegetable curries, roti, dhal and carefully balanced spice mixtures. Beginning in 1879, Indian indentured labourers were brought to Fiji during the British colonial period. Over generations, their culinary traditions evolved alongside local ingredients and food cultures, creating the distinctive Indo-Fijian cuisine enjoyed today.
Kaddu Tarkari – Indo-Fijian Pumpkin Curry with a Creative Halloween TwistKaddu means pumpkin or squash in Hindi, while tarkari refers to a vegetable dish or curry. Indo-Fijian pumpkin curry is commonly prepared with pumpkin, onions, garlic, chilli and aromatic spices, often using relatively little liquid. As the pumpkin softens, some of the flesh breaks down and creates a naturally thick texture. My Via Veggie Vegan version takes inspiration from these flavours but introduces a few personal twists: a whole muscat pumpkin roasted with chilli oil, a creamy coconut milk sauce and two decorative pumpkins shaped from leftover basmati rice. The roasted pumpkin becomes both an ingredient and an edible serving vessel. This is a creative Indo-Fijian-inspired interpretation rather than a traditional Fijian presentation.
From my kitchen to your plate.
Madagascar – The Island of Extraordinary FlavoursMadagascar, the world's fourth-largest island, lies in the Indian Ocean off the southeastern coast of Africa. Its remarkable culinary heritage reflects African, Asian and European influences, shaped by centuries of migration, trade and local traditions. Rice is central to everyday Malagasy food culture and is commonly served with vegetables, legumes, sauces or meat. Fresh ingredients, ginger, garlic, chilli and aromatic herbs contribute to the distinctive flavours of the island's cuisine.
Lasary Voatabia – Madagascar's Refreshing Tomato SaladLasary Voatabia is a traditional Malagasy tomato salad, typically prepared with fresh tomatoes, onions and a tangy dressing. Depending on the household and region, ginger, lime juice, vinegar, chilli and herbs may be added. The salad is commonly served as a refreshing accompaniment to rice and other savoury dishes. My Via Veggie Vegan interpretation combines the traditional tomato salad with tender French green beans and fresh coriander. A handmade Halloween skull shaped from sticky white rice adds a playful seasonal twist while celebrating rice's important place in Malagasy food culture.
From my kitchen to your plate.
Sri Lanka – The Pearl of the Indian OceanSri Lanka is an island nation in South Asia, situated in the Indian Ocean southeast of India. Often called the Pearl of the Indian Ocean, the country is known for its tropical landscapes, tea plantations, diverse wildlife and rich culinary traditions. Sri Lankan cooking makes extensive use of coconut, rice, vegetables, chillies, curry leaves and aromatic spices. Regional and cultural influences have shaped a cuisine that combines bold flavours with everyday ingredients, creating dishes that are both vibrant and deeply comforting.
Carrot Mallum – A Colourful Sri Lankan Vegetable ClassicMallum, also spelled mallung, refers to a Sri Lankan preparation of finely chopped or shredded vegetables or leafy greens mixed with grated coconut and seasonings. Unlike a creamy coconut curry, mallum is generally relatively dry and retains more texture. Carrot Mallum brings together naturally sweet carrots, coconut, mustard seeds, curry leaves and fresh chillies. My Via Veggie Vegan version uses mustard oil for an additional aromatic note and finishes with fresh lime juice. Served alongside rice, it makes a colourful and satisfying plant-based meal.
From my kitchen to your plate.
Nepal – Culinary Traditions from the Himalayas
Nepal is a landlocked country in South Asia, home to the Himalayan mountains, including Mount Everest, and a remarkably diverse culinary heritage. Influenced by its geography, ethnic communities and neighbouring Tibetan and Indian food traditions, Nepalese cuisine features aromatic spices, rice, lentils, vegetables, pickles and freshly prepared breads. Food is an important part of family life, celebrations and hospitality.
Momos – Nepal's Beloved Steamed Dumplings
Momos are among Nepal's most popular dishes, with culinary roots closely connected to Tibetan dumpling traditions. These delicate parcels are typically filled with seasoned vegetables or meat, carefully folded by hand and steamed until tender. They are commonly served with a spicy dipping sauce known as achar, often prepared with tomatoes, sesame seeds and chillies. My Via Veggie Vegan version features a homemade vegetable filling, freshly ground Momo Masala and a fiery tomato sesame achar.
