Cypriot Avgolemono (Egg and Lemon Soup)
Chicken broth and rice soup finished with egg and lemon, with a fresh flavour and creamy texture. Makes 4 servings.
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Pumpkin Rice (rice banke)
A soft, creamy porridge of pumpkin, rice, coconut cream, and sugar. Makes 8 servings; times are approximate estimates.
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Peas and Rice from the Turks and Caicos Islands
One-pot rice with pigeon peas, bacon, onion, peppers, and tomato paste. Makes about 4 servings. Hands-on preparation is estimated at 15 minutes and cooking at about 18; the rice may take a different amount of time depending on the package.
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Dalmatian Soparnik
A thin, two-layer pie filled with Swiss chard, onion and parsley, with garlic and olive oil.
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Fumbwa with Spinach, Peanuts, and Red Palm Oil
A leafy stew with tomato, ground peanuts, and red palm oil. Makes approximately 4 servings; times are estimates.
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Algerian Couscous with Vegetables and Chickpeas
Fluffy couscous served with a spiced vegetable and chickpea stew. The recipe serves 4; hands-on preparation and total time are practical estimates.
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Solomon Islands Green Pawpaw Curry
Green papaya simmered with coconut milk, chili, and spices. Makes 4 servings; times are approximate.
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Saint Martin Sweet Potato Pudding
A baked pudding of sweet potato, pumpkin and white yam with cinnamon and spices. Serves 4; allow about 10 minutes for preparation and 90 minutes for baking.
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Réunion Chicken Curry
Chicken browned with onion, turmeric, thyme and tomato, then slowly finished in the oven in an aromatic sauce. Serves 4; allow about 20 minutes to prepare and 75 minutes to cook.
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Danish caramelized potatoes (Brunede kartofler)
Small boiled and peeled potatoes glazed with a sugar-and-butter caramel. Serves 6; times are approximate.
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Libyan Bazin with Lamb Stew
A firm barley-flour dough served with a lamb, tomato, and potato stew. Serves 6; hands-on preparation time is an estimate.
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Tuvaluan Palusami with Spinach and Corned Beef
An oven-baked version of palusami with spinach, corned beef, onion, garlic, and coconut milk. Makes 4 servings.
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Maltese Bigilla
A thick dip of dried broad beans with garlic, olive oil, parsley, and chilli. Serve it cold or slightly warm with bread or crackers.
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Anguillan Beef and Pineapple Kebabs
Beef kebabs marinated with molasses, pineapple juice, and white wine vinegar, paired with fresh pineapple and grilled or broiled.
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Namibian Oshingali Black-Eyed Pea Purée
A smooth purée of peeled black-eyed peas, cooked and blended. Makes 4 servings; allow about 25 minutes of preparation and 20 minutes of cooking.
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Lao Khao Poon
A Lao rice-noodle soup with chicken, coconut milk, red curry and bamboo shoots, served with cabbage, carrot and lime.
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Iraqi Timman Bagilla
Iraqi rice with fava beans, plenty of dill, and tender lamb. Serves 4 and takes about 83 minutes.
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Chamorro Rosketti from the Northern Mariana Islands
Crumbly Chamorro cookies made with cornstarch, butter, and vanilla. Makes about 30–35 cookies; allow approximately 45 minutes for hands-on preparation and 15–20 minutes for baking.
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Guadeloupean chicken bokit
Fried bread filled with roast chicken, spices, garlic, lime and scallions. Makes about 4 servings; times are estimates based on the recipe.
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Begova čorba (Bosnian chicken and okra soup)
Bosnian chicken and okra soup thickened with puréed cooked vegetables and potatoes. Makes 4 servings; preparation times are estimates.
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