Taste the World: Download the Global Flavours Cookbook

Words: Crush

Journey around the world with Nuts About Cooking Coconut Oil’s latest cookbook, Global Flavours. Filled with 40 sensational recipes, it’s a foodie tour that you can experience in the comfort of your own home.

Download the Global Flavours Cookbook for free and transform your meals into an international flavour feast. 

Embark on a delicious journey. Explore the sun-kissed coastlines of Greece with a comforting Moussaka Casserole. As you wander through the bustling streets of Beijing, sate your taste buds with Sweet and Sour Pork. Experience the bustling markets of Delhi and savour a rich Lamb Rogan Josh, or celebrate with the vibrant flavours of Mexico through spicy Shrimp Tacos. For dessert, indulge in the rustic elegance of Apple Clafoutis Pie, transporting you to the idyllic French countryside.

Each recipe in the Global Flavours Cookbook celebrates the essence of these culinary destinations, turning your kitchen into the heart of a global adventure.

The Perfect Culinary Partner

Nuts About Cooking Coconut Oil is the ideal companion for exploring diverse cuisines. Its high smoke point ensures food cooks evenly without burning, making it perfect for frying, sautéing, roasting and grilling. Additionally, its neutral flavour allows the authentic taste of your ingredients to shine through – whether you’re preparing a delicate French pastry or a hearty Indian curry. With Nuts About Cooking Coconut Oil, you can confidently create a wide variety of dishes with perfect results every time.

Global Flavours Cookbook Recipes

Get a taste of these world-famous recipes, right from the pages of this cookbook.

Greek Moussaka Casserole


2 large aubergines, sliced lengthwise
1 C (250 ml) Nuts About Cooking Coconut Oil, for frying
1 onion, finely chopped
2 cloves garlic, minced
500 g minced lamb or beef
2 tomatoes, diced
2 Tbsp (30 ml) tomato purée
1 tsp (5 ml) dried oregano
½ tsp (2.5 ml) ground cinnamon
Salt and black pepper, to taste
1 C (250 ml) grated Parmesan

Béchamel Sauce: 4 Tbsp unsalted butter, ¼ C (60 ml)  all-purpose flour, 2 C (500 ml) milk; a pinch of nutmeg, salt and black pepper; 2 eggs beaten.


Preheat the oven to 180°C. Grease a baking dish with the coconut oil.

Fry the aubergine slices in coconut oil until golden brown. Set aside.

Sauté onions and garlic in the same skillet, add the minced meat and cook until browned.

Stir in tomatoes, tomato purée, oregano and cinnamon. Cook until thickened.

Prepare the béchamel sauce by melting the butter, stirring in flour, and gradually whisking in milk until thickened. Season with nutmeg, salt and pepper, and then whisk in the eggs.

Layer half of the aubergine in the baking dish, spread all of the mince evenly, top with the remaining aubergine, and then pour the béchamel sauce over it. Sprinkle with Parmesan.

Bake for 45-50 minutes or until golden and bubbly. Allow the dish to cool slightly and enjoy.

Sweet and Sour Pork


500 g pork loin or shoulder, cut into bite-sized pieces
2 cloves garlic, minced
1 C (250 ml) pineapple chunks
1 onion, cut into wedges
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
2 Tbsp (30 ml) Nuts About Cooking Coconut Oil, for frying
Salt and pepper, to taste

Marinade: 2 Tbsp (30 ml) soy sauce, 1 Tbsp (15 ml) Chinese rice wine, 1 egg, ¼ C (60ml) cornstarch.

Sauce: ½ C (125 ml) ketchup, ¼ C (60 ml) rice vinegar, ¼ C (60 ml) brown sugar, 1 Tbsp (15 ml) soy sauce, 1 Tbsp (15 ml) cornstarch, ¼ C (60 ml) water.


In a bowl, add the pork and the marinade ingredients and allow to rest for 30 minutes. Mix the sauce ingredients in a bowl, and set aside.

In a skillet, fry the marinated pork in hot coconut oil until golden and crispy. Remove from the pan and remove excess oil using paper towels.

Stir-fry the garlic, add the pineapple, onion and peppers until tender.

Return the pork to the skillet, add the sauce, season and stir until the sauce has thickened. Once ready, serve hot.

Lamb Rogan Josh


500 g lamb, cut into bite-sized pieces
2 Tbsp (30 ml) Nuts About Cooking Coconut Oil
1 tsp (5 ml) cumin seeds
1 onion, finely chopped
2 cloves garlic, minced
1 thumb of ginger, grated
2 green chillies, split lengthwise
1 tsp (5 ml) coriander powder
½ tsp (2.5 ml) turmeric powder
½ tsp (2.5 ml) Kashmiri red chilli powder
½ tsp (2.5 ml) garam masala
2 tomatoes, puréed
Salt to taste
Fresh coriander leaves, for garnish


In a pot, heat the coconut oil, splutter the cumin seeds, and sauté onions until golden.

Add the garlic, ginger and chillies, and then sauté for another minute.

Brown the lamb pieces, add the remaining spices and cook well.

Add the puréed tomato, cook until the oil separates, and then add enough water for the desired consistency.

Allow to simmer (covering the pot with the lid) for 30-40 minutes, until lamb is tender. Garnish with coriander before serving.

Ready to embark on this culinary world tour? Download the Global Flavours Cookbook for free and transform your meals into an international flavour feast. 

Whether you are a seasoned chef or a home cook, this cookbook will inspire and delight all, making every meal an adventure. Visit the links below for more info. Bon appétit!

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