Ukrainian Rice-Stuffed Cabbage Rolls (Holubtsi)
Cabbage leaves wrapped around basmati rice, onion, preserved lemon, thyme, and egg. Serves 4; hands-on preparation is estimated at about 26 minutes, with 22 minutes of cooking.
View recipeKitchenPause
914
Available content
Guyanese Pepperpot
A Guyanese stew of slowly cooked meat with cassareep, cinnamon, cloves, thyme, and hot peppers.
View recipe
Yemeni Saltah with Hilbeh and Sahawiq
A beef and vegetable stew served hot with frothy hilbeh and a spicy herb sauce. Makes 3 servings; preparation times are approximate.
View recipe
Muhogo ya Nadzi Na Nyama (Cassava with Beef and Coconut Milk)
A Mayotte stew of cassava and beef cooked with coconut milk. The hands-on time and four servings are practical estimates for the listed quantities.
View recipe
Tuluk from Vanuatu
Grated cassava parcels filled with pork and onion, wrapped in banana leaves and steamed.
View recipe
Aukstā zupa (Latvian cold soup)
A Latvian cold soup made with beetroot, cucumber, kefir, egg, and fresh herbs. Makes 4 servings; preparation time and yield are estimates.
View recipe
Rwandan Igisafuliya with Chicken and Plantain
A Rwandan one-pot stew of chicken, vegetables, plantain, and spinach. Makes 4 servings.
View recipe
Armenian Ghapama
A whole pumpkin filled with rice, dried fruit, nuts, and honey, then baked until tender. Serves 4.
View recipe
Cook Islands Banana Poke
A baked dessert of very ripe bananas and tapioca starch, served with warm coconut cream. Serves 6; times are approximate.
View recipe
Green Banana with Saltfish (Green Fig and Saltfish)
Boiled green bananas served with flaked salt cod sautéed with onion, peppers, garlic, thyme, and scallions. The quantities and times are estimates for four servings.
View recipe
Luxembourgish Judd mat Gaardebounen
Smoked pork neck slowly cooked and served with broad beans in a creamy sauce with bacon and herbs.
View recipe
Tanzanian Kachumbari
A fresh tomato, onion, and chili salad dressed with lemon and olive oil. Makes about 4 servings; preparation time and yield are estimates.
View recipe
Syrian Shakriyeh: Lamb Stew with Yogurt
Syrian lamb stew in a warm yogurt sauce flavored with onion, cardamom, cinnamon, and bay leaf. Serves 4; hands-on preparation takes about 10 minutes and cooking takes about 70 minutes.
View recipe
Nicaraguan Vigorón
Tender cassava with crunchy pork cracklings and a fresh cabbage, tomato, and onion salad, served on a banana leaf. Makes 4 servings; the yield and preparation time are estimates.
View recipe
Sweet Ladob from Seychelles
A creamy dessert of ripe plantains simmered with coconut milk, sugar, vanilla, cinnamon, nutmeg, and a pinch of salt.
View recipe
Hummus
A smooth chickpea spread with tahini, lemon, oil, and cumin. The two servings and preparation time are practical estimates.
View recipe
Corn and Kumara Pilhi
A baked pilhi made with polenta, kumara, milk, cheddar and caraway. Serves 8; allow about 10 minutes to prepare and 50 minutes to cook.
View recipe
Karađorđeva šnicla
Pork schnitzels rolled with kajmak, breaded, and fried. Makes approximately 4 servings; preparation and cooking times are estimates.
View recipe
Salvadoran Fried Yuca
Yuca is peeled, cut into batons, boiled first, then fried until golden. This preparation is found in El Salvador’s cuisine.
View recipe
Alloco (fried plantain)
Slices of ripe plantain fried in oil until golden. Serves 4, with approximate timings.
View recipe