Rare global dishes cooked in ancestral fats — seed oil free.
Exotic Recipes
Khinkali are Georgian soup dumplings — thick-wrapped bundles of spiced beef and pork with herbs and broth inside. Boiled and served with melted butter and black pepper. A dish of extraordinary satisfying simplicity.
Exotic Recipes
Nyama choma means 'roasted meat' in Swahili — the East African tradition of slow-roasting goat or beef over charcoal and serving it with kachumbari (tomato and onion salsa) and ugali. Basted in tallow.
Exotic Recipes
Peruvian ceviche is raw fish 'cooked' in lime juice with ají amarillo, red onion, and coriander. The leche de tigre (tiger's milk) — the marinating liquid — is the most celebrated part. Finished with a touch of coconut oil.
Exotic Recipes
Kitfo is Ethiopia's celebrated beef tartare — finest minced beef dressed in niter kibbeh (spiced clarified butter) and mitmita (a hot chilli spice blend). Served raw or lightly warmed, with injera and ayib (fresh cheese).
Exotic Recipes
Mongolian suutei tsai is salted milk tea with a knob of butter — the daily drink of the Mongolian steppe. Similar to Tibetan butter tea but made with black tea, whole milk, and salt rather than yak butter and pu-erh.
Coffee Recipes
Turkish coffee is unfiltered, brewed in a small copper pot called a cezve, intensely strong, and served with the grounds settled at the bottom of the cup. Adding cardamom and a touch of ghee is the Middle Eastern tradition.
Coffee Recipes
The Ethiopian coffee ceremony is one of the world's great coffee rituals — three rounds of decreasing strength coffee, served with popcorn and incense. Traditional additions include a pinch of salt and niter kibbeh (spiced clarified butter).
Exotic Recipes
Savor Exotics brings 20 rare global dishes to the seed oil free kitchen — from Comoros langouste to Peruvian lomo saltado, every recipe uses the ancestral fat of the originating culture.
MAHA Recipes
Savor Spices covers the spice traditions of twelve food cultures and how to unlock their full flavour potential by blooming them in butter, ghee, tallow and coconut oil.
MAHA Recipes
Po cha — Himalayan yak butter tea at 14,000 feet. The ancestral fat drink of Tibet, made with salted tea, yak butter and churned by hand.
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