Timor-Leste

Timor-Leste’s food is built around simple Portuguese-tinged island fare: grilled reef fish, corn and bean stews, cassava and prized coffee. Look for Ikan Sabuko (grilled mackerel with tamarind marinade, basil and capsicum), Batar Daan (homely stew of corn, mung beans and pumpkin) and Feijoada (portuguese-legacy pork and bean stew served with rice). Spanish mackerel marinated with tamarind and basil, wrapped in banana leaf and grilled; coastal Timorese cooking built on reef and pelagic fish. This atlas has 22 Timor-Leste dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.