With the World Cup finally upon us, taking in different cultures and culinary ideas has never been easier! Travel the world with you and your family right in your kitchen with these awesome recipe ideas inspired from traditional dishes of various countries participating in the World Cup this summer!

Authentic Brazilian Carioca (Pico de Gallo)

  • Add some flavor to your meal with this awesome Brazilian style salsa! Named "Carioca" (meaning from Rio de Janeiro), this dish is the perfect go-to side for any meal! 


  • 1 large onion, diced
  • 4 tomatoes, diced
  • 1 green or red bell pepper, diced (optional)
  • ⅓ cup chopped parsley
  • ¼ cup lemon juice
  • ½ cup olive oil
  • Salt and pepper to taste


  • Combine all the ingredients in a large bowl and mix well.
  • Season with salt and pepper and serve.

Korean Bibimbap

Bibimbap is a Korean dish that is traditionally served on a bed of rice with lots of tasty toppings. Betr's version uses lots of fresh veggies to create a filling and festive meal!

Keep in mind the veggies go on top of the bed of mixed greens, quinoa or rice so feel free to add as much or little as desired. 

Serves 3-4


  • Mixed greens or quinoa (level 2 can do brown rice)
  • 1 cucumber (quater sized pieces)
  • 6 cups spinach
  • 1 cup edamame
  • 1 lb. ground beef
  • Fried egg-1 per a serving (used yellow if level 2 or low cholesterol)
  • 2 cloves of garlic (minced)
  • 1 lime
  • Liquid Aminos (to taste)
  • Sesame seeds 


  1. Start by prepping your bibimbap base. If using mixed greens, just place in bottom of bowl. If using quinoa or brown rice prep according to package then place in bowl.
  2. Bring about 2 cups of water to a boil in a small pot and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible.
  3. Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. Option to add fresh garlic.
  4.  In a separate nonstick skillet, heat to medium-low and use a non stick spray then fry the eggs just on one side until yolks are runny but whites are firm (if level 1 just do egg white), 2 to 4 minutes each.
  5. Cut cucumber into small chunks and prep edamame (steamed or fresh).
  6. Begin to assemble dish by placing all toppings around the edge of the bowl on top of the base. Spinach, beef, edamame, and cucumber go around bowl. (As much as you want of each) Placing fried egg in the middle on top of everything else. 
  7. Finally top with sesame seeds, lime, and liquid aminos. And then mixed it all in as much as you want!!!
  8. Enjoy!!

Authentic Costa Rican Ceviche
This delicious fish meal will be sure to have you and your family eating seafood more often!


  • 1 pound of raw corvina (white sea bass or other firm white fish), cut into 1/2-inch dice
  • 1 cup fresh lime juice (enough juice to completely cover and “cook” the fish)
  • 2 medium red bell peppers, finely chopped
  • 1 medium onion, finely chopped
  • 1 large handful of fresh cilantro, finely chopped
  • 1/2 cup of lime juice for seasoning with club soda
  • 1 cup of club soda
  • salt and pepper to taste


  • Combine all ingredients in a large glass bowl, cover tightly with plastic wrap, and allow the fish to “cook” in the marinade for at least 30 minutes. Tastes best after at least 6-8 hours; phenomenally good on the second day.
  • Serve with on a bed of lettuce with sliced bell pepper strips, cucumber slices, and, if you’re feeling particularly Costa Rican, a healthy splash of Salsa Lizano.

Authentic Nigerian Pepper Soup

In need of a nice warm soup on a rainy day? Then this dish is for you!


  • 1.25kg of (hard) chicken, cut in bite-sized pieces
  • 1.25 litres of water
  • 3 tablespoons of peppersoup spice mix (recipe below)
  • 1 stalk of lemon grass, bruised and cut into three pieces, tied into small bundles
  • 1.25 litres of chicken broth
  • Red chilli powder, to taste
  • Salt, to taste

Spice Mix Ingredients

  • 60g aniseed pepper (Sichuan/Szechuan peppercorns)
  • 50g coriander seeds
  • 50g cumin seeds
  • 50g fennel seeds
  • 30g whole black peppercorns
  • 25g cloves
  • 50g allspice
  • 50g dried ginger
  • 25g ground cinnamon

(Gently toast spices in a pan until you smell their fragrances. Let them cool, and then grind them all together to a fine powder.)


  • To make peppersoup, put chopped meat in a large pot and cover with some of the water (about 500ml). Add a tablespoon of the spice mix, some salt, the maggi bouillon cubes, some red chilli powder, the crayfish if using and the lemon grass bundles.  Stir and allow to simmer on low heat till liquid comes to a boil.
  • When the liquid comes to the boil, add the remaining 2 litres of water and the rest of the peppersoup spice mix. Allow cook on medium – low heat . Adjust salt and pepper to taste and simmer till the meat is soft but isn’t falling off the bone.
  • Enjoy!

Authentic Spanish Gazpacho
Get your dinner game on with this authentic and delicious chilled Spanish tomato soup!


  • 8 ripe tomatoes, Roma or round but not Beefsteak
  • 1 medium cucumber, peeled and seeds scooped out
  • 1 small red onion, peeled and coarsely chopped
  • 1 small green pepper, core and seeds out, chopped
  • 1 small red pepper, core and seeds out, chopped
  • 3 large garlic cloves, peeled
  • 1 long red chilli, seeds out
  • 1 cup cold water
  • 1 cup tomato juice
  • ¾ cup olive oil
  • 2 tablespoons apple cider or sherry vinegar
  • 1 orange, a little zest + juice
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Garnish with diced cucumbers, red pepper, red onion and more olive oil


  • Bring a large saucepan of water to boil. Place tomatoes in boiling water for 20 seconds or until their skins crack. Remove and rinse under cold water. Peel the skin off, cut into quarters and remove the seeds.If you're too lazy, feel free to leaves the seeds in - more fibre that way ;).
  • Peel the cucumber and cut in half going lengthways. Using a spoon, remove some of the more obvious seeds, if you like but not essential. Roughly cut all vegetables.
  • Process tomatoes, peppers, cucumber, onion, chilli, garlic and zest of 1 orange with water and tomato juice in a food processor or a blender until fairly smooth consistency. Then add the olive oil, vinegar, orange juice, salt and pepper and process quickly until well incorporated but not over-blended so it starts foaming. Depending on the consistency you prefer, you can add more water or tomato juice.
  • Eat right away or refrigerate for an hour before serving in bowls or glasses.

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