RIBA Radio: Dish of the Day

For each day of RIBA Radio, we included an extraordinary recipe submitted by you that was diverse in ingredients and inclusive in taste.

Below you will find the seven chosen dishes with the recipe and special story behind them so you can have a go. Let us know what you think using #RIBARadio.

Diversity is the ingredient and inclusion is the recipe.

Marie's Brown Stew Chicken by Maxine Mckenzie

A very traditional Jamaican dish usually eaten on Sunday. It is very special to me because it was passed down from my Jamaican dad to my English mum, who looks like Mary Berry but cooks like Levi Roots. She made this dish her own and passed it down to me.

The RIBA · RIBA Radio Dish of the Day: Marie's Brown Stew Chicken by Maxine Mckenzie

Download the recipe (PDF)

Chuño Cola by Lemonot

We wanted to share with you a dish that uses its only ingredient to spread spatially in the land. It is as well a collective act that is preserved over time.

The RIBA · RIBA Radio Dish of the Day: Chuño Cola by Lemonot

Download the recipe (PDF)

Chuños mummification process

Persian Paradise by Stephen Waldron

This Dish of the Day comes from my time as a World Relief Country Director in Iran for the post-earthquake response in Bam in southern Iran, deep in the desert.

The RIBA · RIBA Radio Dish of the Day: Persian Paradise by Stephen Waldron

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Mole Poblano by Kyle McCracken

This dish is a reminder of growing up in Mexico and enjoying it with family over there. It's chicken covered in a rich sauce made from chocolate, chillies, nuts and lots of other ingredients. It's a must-try if you're ever visiting Mexico.

The RIBA · RIBA Radio Dish of the Day: Mole Poblano by Kyle McCracken

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Mole Poblano special ingredient

Five bean chilli by Amanda Barlow

This dish is great for camping and you can have it as an evening meal and breakfast as well. Serve it with rice, tortilla chips and don't forget the cheese.

The RIBA · RIBA Radio Dish of the Day: Five bean chilli by Amanda Barlow

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Warm chocolate fondant by Christopher Davies

It's a warm cosy dessert with a touch of elegance for these winter months, plus it's chocolate.

The RIBA · RIBA Radio Dish of the Day: Warm chocolate fondant by Christopher Davies

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Warm chocolate fondant with ice cream

Brazilian black bean 'Feijoada' by Beatriz Fernandes

Traditional Brazilian recipe using beans and rice. Don't forget to add these important ingredients that make this dish - bay leaf, white vinegar and cayenne pepper (if you like it spicy). I prefer it without the meat which is great as a vegetarian/vegan dish.

The RIBA · RIBA Radio Dish of the Day: Brazilian black bean 'Feijoada' by Beatriz Fernandes

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Thanks to all our contributors below for sharing their Dish of the Day.

Maxine Mckenzie and her mum, creator of Mary's Brown Stew Chicken.
Lemonot is a design and research platform co-founded by Lorenzo Perri and Sabrina Morreale.
Stephen Waldron is an architect and RIBA Fellow.
Kyle McCracken is a Part 3 Architectural Assistant at Assael Architecture.
Amanda Barlow is Member Relations Manager at the RIBA.
Christopher Davies is Head Chef at the RIBA.
Beatriz Fernandes is part of The Architects Underground team at the RIBA.
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