Butha-Buthe: spinach and tangerine soup
Split-pea soup with spinach, fresh herbs and tangerine, finished with yogurt. Serves 8; the stated preparation time is 20 minutes, cooking time is 50 minutes, and the peas soak overnight.
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Nasi lemak with coconut rice, sambal, anchovies and peanuts
Coconut-milk rice served with spicy anchovy sambal, fried anchovies, toasted peanuts, egg and cucumber. Makes 4 servings; times are approximate.
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Emirati Lamb Thareed
An Emirati lamb and vegetable stew served over raqaq bread, which soaks up the broth. Serves 8, with about 35 minutes of estimated hands-on preparation and at least 60 minutes of cooking, plus the time needed for the vegetables to become tender.
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Nigerien Djerma Stew
A chicken stew with tomatoes and peanut butter, simmered until the sauce thickens and the chicken is tender.
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Dublin Coddle
A one-pot Irish stew of potatoes, sausages, bacon, onion and stock, gently simmered until the potatoes are tender. The 4 servings and timings are estimates.
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Afghan Potato and Spinach Bolani
Large, thin Afghan stuffed flatbreads filled with potato, spinach, and spring onion, toasted in a pan. Makes 5 bolani; times are estimates.
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Cambodian Beef Lok Lak
Marinated, stir-fried beef with rice, fresh vegetables, and a separate lemon, salt, and pepper dipping sauce. Serves 2; preparation times are approximate.
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Te bua toro ni baukin
A savory Kiribati bake of grated pumpkin, cabbage, and canned meat, bound with flour and baked until browned.
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Azerbaijani Piti with Lamb, Chickpeas, and Potatoes
A slowly cooked lamb and chickpea stew with potatoes, tomatoes, and lamb fat. Makes 4 servings; hands-on preparation is estimated at 20 minutes, in addition to soaking the chickpeas overnight.
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Zambian Ifisashi with Spinach and Peanuts
A Zambian stew of spinach, other vegetables and peanuts, cooked until the liquid reduces. The quantities make 6 servings.
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Hungarian Gulyás (Beef and Paprika Soup)
A Hungarian soup of beef, vegetables, and plenty of paprika, with a savory broth and tender potatoes and carrots. Makes 5 servings.
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Trinidadian Stewed Chicken (Stew Chicken)
Herb-seasoned chicken, browned in caramelized sugar and stewed until tender. Serves 4; active preparation time is estimated at 25 minutes.
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Mongolian Tsuivan with Handmade Noodles
Homemade noodles steamed over lamb, onion, carrot, and cabbage. Makes about 4 servings; preparation and cooking times are practical estimates.
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Kazakh lamb kuurdak with potatoes
A simple kuurdak of lamb, onion, and potatoes, browned first and cooked covered until the potatoes are tender. Serving sizes and times are approximate.
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Kuwaiti gers ogaily (saffron and cardamom cake)
A Kuwaiti cake scented with saffron and cardamom and topped with sesame seeds. Makes about 6 servings.
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Niuean Ota with Raw Fish and Coconut
Fresh fish cubes briefly marinated with lime and chilli, then mixed with vegetables and coconut cream. Serves 4; hands-on preparation time is an estimate.
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Matata: Clams in Port Wine
A clam stew with Port wine, tomato, spinach and peanuts. Serves 4; allow about 15 minutes to prepare and 45 minutes to cook.
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Jersey Bean Jar (bean stew)
A Jersey stew of dried beans, pork belly and vegetables, slowly cooked until the beans are tender. Serves 4; hands-on preparation time is approximate.
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Caymanian Cassava Cake
A dense cake of grated cassava and coconut milk, sweetened with brown sugar and spiced with nutmeg, allspice and cinnamon.
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Maldivian Chicken Kukulhu Riha
Maldivian chicken curry with coconut milk, tamarind, chile and spices. Makes approximately 4 servings.
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