Summer Recipes Inspired by Tribal Traditions

Cooking is more than just nourishment—it's a collective ritual, a way to honour the Earth and our roots. In tribal cultures, meals are sacred communal moments. People cook together, share stories, and strengthen bonds. Reclaiming this sense of ritual means slowing down and restoring value to the act of feeding and being fed.

In many traditional cultures, food is considered a form of medicine—not only nourishing the body, but also healing the soul. The choice of ingredients, the way they are prepared, and the act of sharing a meal are all part of a deeper process of care and connection. Eating becomes an act of balance and restoration, a way to realign ourselves with the rhythms of nature and with the people around us.

For Psylo, alternative fashion also means living intentionally and sustainably, honouring traditions that teach us to respect the Earth and all who live on it. Our design team draws on diverse tribal influences, which come through in the motifs of our prints and the distinctive cuts and shapes found throughout our collections.

These summer recipes, inspired by tribal traditions, are designed for those who live consciously, love authentic flavours, and seek a deeper connection with the natural world. They’re sustainable, easy to prepare, and perfect for sharing outdoors—at a picnic, a festival, or around a beach bonfire.

6 Tribal-Inspired Summer Recipes with a Contemporary Twist

1. Corn and Black Bean Salad

Inspired by Native American Traditions

Pic credit: lanascooking.com

Historical Origins
 In North American Native cultures, corn and beans are two of the “Three Sisters” (alongside squash)—a traditional trio of crops that support each other in a sustainable and symbolic way.
 We chose this recipe to celebrate local biodiversity, crop symbiosis, and the simple joy of gathering around a colourful, fresh salad.

Ingredients for 4 servings

• 300g cooked corn (or 2 grilled ears, kernels removed)
• 240g cooked black beans (1 can, drained or homemade)
• 1 red bell pepper, diced
• ½ red onion, finely chopped
• A small bunch of fresh cilantro, chopped
• Juice of 2 limes
• 3 tbsp extra virgin olive oil
• Salt and pepper to taste

Instructions

• If using fresh corn, grill the cobs until lightly charred, then remove the kernels.
• In a large bowl, combine corn, beans, pepper, and onion.
• Add the chopped cilantro.
• Dress with lime juice, olive oil, salt, and pepper.
• Mix well and chill for at least 30 minutes before serving to allow the flavours to blend.

2. Spiced Hummus with Homemade Flatbread

Middle Eastern and Berber Influences

Pic credit: © Con Poulos

Historical Origins
 Hummus is a symbol of community across the Middle East and North Africa. Served with flatbread, it’s a key part of communal meals—ancient, nourishing, and incredibly versatile.
 We included it for its deeply communal nature and its power to bring people together around a shared dish.

Ingredients for 4 servings

For the hummus:

• 400g cooked chickpeas
• 3 tbsp tahini
• 1 garlic clove
• Juice of 1 lemon
• ½ tsp ground cumin
• ½ tsp sweet or smoked paprika
• 4 tbsp extra virgin olive oil
• Salt to taste

For the flatbread:

• 300g whole wheat flour
• 180ml warm water
• 1 tbsp EVO oil
• A pinch of salt

Instructions

• Blend chickpeas with tahini, garlic, lemon juice, cumin, paprika, oil, and salt until smooth. Add water if needed.
• For the bread, knead flour, water, oil, and salt until you get a soft dough.
• Divide into 4 pieces and roll each into a thin disk.
• Cook on a hot, dry pan for 2–3 minutes per side.
• Serve the hummus with warm flatbread for dipping.

3. Wild Herb Tabbouleh

A Mediterranean Take with Local Wild Greens

Pic credit: saveur.com

Historical Origins
 Tabbouleh is a Levantine salad created to make use of the region’s abundance of fresh herbs. Our “wild” version honours foraging traditions and the use of local edible greens—reconnecting us directly with the land.

Ingredients for 4 servings

• 200g bulgur or wholemeal couscous
• 3 ripe tomatoes, diced
• ½ red onion or spring onion
• A large bunch of fresh parsley
• 10 fresh mint leaves
• Edible wild herbs (dandelion, purslane, fennel—approx. 50g total)
• Juice of 2 lemons
• 4 tbsp EVO oil
• Salt and pepper to taste

Instructions

• Prepare bulgur or couscous as directed (usually soak in hot salted water for 10 mins).
• Finely chop tomatoes, onion, parsley, mint, and wild herbs.
• Fluff the bulgur with a fork.
• Mix in all the chopped greens.
• Dress with lemon juice, oil, salt, and pepper.
• Let chill for 30 minutes before serving to enhance the flavours.

4. Vegetable Curry with Coconut Milk

South Asian Influences

Pic credit: Sanjana, Feasts

Historical Origins
Curry has ancient roots in India and Southeast Asia, where every village has its own spice blend. Coconut milk is a traditional ingredient that adds richness and freshness.
We chose this dish to honour the spice-rich, deeply rooted cuisines of the Global South.

Ingredients for 4 servings

• 400ml coconut milk
• 2 zucchinis, sliced
• 1 eggplant, cubed
• 1 red bell pepper, sliced
• 1 large onion, chopped
• 2 garlic cloves
• 2 cm fresh ginger root, grated
• 2 tbsp curry paste (red or green) or spice mix (turmeric, coriander, cumin)
• Coconut or EVO oil
• 300g basmati or brown rice

Instructions

• Cook the rice as directed.
• In a pan, heat the oil and sauté onion, garlic, and ginger.
• Add curry paste or spices and toast to enhance their aroma.
• Add the vegetables and sauté for 5 minutes.
• Pour in coconut milk, lower the heat, and simmer for 15–20 minutes until the vegetables are tender.
• Serve hot with rice.

5. Iced Herbal and Flower Infusion

Inspired by Ancestral Purification Ceremonies

Pic credit: beautifulingredient.com

Historical Origins
 Many traditional cultures use herbal and floral infusions in purification and healing rituals. This infusion is a refreshing, visually stunning drink that echoes those ancestral ceremonies.

Ingredients for 4 servings

• 30g dried hibiscus flowers
• A bunch of fresh mint
• 1 lemon, sliced
• 4 cm fresh ginger root, sliced
• 1 litre of water
• 2–3 tbsp honey or agave syrup (optional)

Instructions

• Place hibiscus, mint, lemon, and ginger in a jug.
• Add room temperature or lukewarm water.
• Let infuse in the fridge for at least 4 hours (overnight is better).
• Strain and sweeten to taste.
• Serve over ice with fresh mint garnish.

6. Nasi Goreng (Indonesian Fried Rice)

Southeast Asian Street Food with Tribal Roots

Pic credit: Iosi Pratama via Unsplash

Historical Origins
Nasi Goreng, which means "fried rice" in Indonesian, is a staple of Southeast Asian cuisine. Originally born from the need to reuse leftover rice, it has roots in village cooking and street food culture. Its mix of spices and layers of flavour reflects Indonesia’s rich culinary heritage and the communal spirit of sharing what’s available.

Ingredients for 4 servings

• 300g cooked rice (ideally chilled)
• 2 eggs
• 1 carrot, julienned
• 1 spring onion, chopped
• 1 garlic clove, minced
• 2 tbsp sweet soy sauce (kecap manis)
• 1 tbsp soy sauce
• 1 tsp sambal oelek or chilli paste (optional)
• 2 tbsp EVO oil
• Fried shallots and fresh cucumber to garnish

Instructions

• Heat oil in a wok or pan, scramble the eggs and set aside.
• In the same pan, sauté garlic and carrot until soft.
• Add the rice, breaking it up well. Stir in soy sauces and sambal.
• Add scrambled eggs and spring onion, stir everything together over high heat.
• Serve topped with fried shallots and cucumber slices.

Note: For a plant-based version, omit the egg or use a vegan alternative. You can also add tofu or tempeh.